In typical my fashion I freaked over nothing. All is fine. I went to Homebrew and bought the proper swill flare fittings for hose Barb of regulator.
The beer is likely over carbed a bit. Put to 5 psi to.chill out. But it's got BUBBLES.
I still have 10lb of co2. No real leaks. The needle went down cause in friddge. Cold gas less pressure. Duh.
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Homebrewing Thread aka make your own beerz
- Calvinball
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One day I shall brew again. It’ll probably be a while from now though.
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update:
after correction for my higher than calibrated temp: OG should be at 1.063 so ~ 6.6-6.9% beer.
Alcohol By Volume:
6.96%
Apparent Attenuation:
83%
Calories:
205.9 per 12oz bottle
Original Gravity:
15.44 °P, 1.063
Final Gravity:
2.56 °P, 1.010
after correction for my higher than calibrated temp: OG should be at 1.063 so ~ 6.6-6.9% beer.
Alcohol By Volume:
6.96%
Apparent Attenuation:
83%
Calories:
205.9 per 12oz bottle
Original Gravity:
15.44 °P, 1.063
Final Gravity:
2.56 °P, 1.010
This.hazy ipa is coming along nicely. Currently at a FG of 1.018 which makes it a 5.9% beer. Smells fantastic. And taste is nice. Will carb on Wednesday most likely. I dry hopped up with citra and centinnal yesterday.
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- goIftdibrad
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yusssss I wants to drank it
brain go brrrrrr
- goIftdibrad
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got me a basic bitch belgian pale ale bubbling right now.
I will make some coolcumber this weekend with a recipe mod for the dubshows crawfish boil in 3 weeks.
I will make some coolcumber this weekend with a recipe mod for the dubshows crawfish boil in 3 weeks.
brain go brrrrrr
Updating this bitch.
Made 2 batches 2 weekends ago. An APA with some cane syrup and a Belgian Tripel all grain. Both primary were done in 3-4 days. All grain takes FOREVER and my Brew day was 12 hours for both batches.
The Belgian had a very aggressive primary fermentation. Use 2 packs of yeast. The OG came out to 1.057 and my target was 1.0579. Didn't take an FG before secondary.
The APA was right on money and finished with a perfect 1.010 for 5.52% ABV.
Both were racked to secondary after 7 days. The Belgian was controlled at 67 degrees. The APA was just hanging in the house at 75 degrees. I'll probably let the Belgian go for another week. Then keg condition.
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Made 2 batches 2 weekends ago. An APA with some cane syrup and a Belgian Tripel all grain. Both primary were done in 3-4 days. All grain takes FOREVER and my Brew day was 12 hours for both batches.
The Belgian had a very aggressive primary fermentation. Use 2 packs of yeast. The OG came out to 1.057 and my target was 1.0579. Didn't take an FG before secondary.
The APA was right on money and finished with a perfect 1.010 for 5.52% ABV.
Both were racked to secondary after 7 days. The Belgian was controlled at 67 degrees. The APA was just hanging in the house at 75 degrees. I'll probably let the Belgian go for another week. Then keg condition.
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- Calvinball
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Very nice.dubshow wrote:Updating this bitch.
Made 2 batches 2 weekends ago. An APA with some cane syrup and a Belgian Tripel all grain. Both primary were done in 3-4 days. All grain takes FOREVER and my Brew day was 12 hours for both batches.
The Belgian had a very aggressive primary fermentation. Use 2 packs of yeast. The OG came out to 1.057 and my target was 1.0579. Didn't take an FG before secondary.
The APA was right on money and finished with a perfect 1.010 for 5.52% ABV.
Both were racked to secondary after 7 days. The Belgian was controlled at 67 degrees. The APA was just hanging in the house at 75 degrees. I'll probably let the Belgian go for another week. Then keg condition.
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I hope to brew again when the kiddos are older. Every a partial takes half the day, and I just don’t have that time anymore.
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- goIftdibrad
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its just measuring specific gravity.
sg=1 is water
sugar in solution is much heavier, alcohol is lighter, fermenting is the process that makes alcohol
[ original gravity (OG) - final gravity (FG) ] x correction factor = alcohol by volume
brain go brrrrrr
- goIftdibrad
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kind of extract brews you do, it takes me 3 hours, topsCalvinball wrote: ↑Wed Aug 29, 2018 11:19 am
Very nice.
I hope to brew again when the kiddos are older. Every a partial takes half the day, and I just don’t have that time anymore.
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brain go brrrrrr
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Gotcha. Thanks. Pretty cool.Big Brain Bradley wrote: ↑Wed Aug 29, 2018 11:32 amits just measuring specific gravity.
sg=1 is water
sugar in solution is much heavier, alcohol is lighter, fermenting is the process that makes alcohol
[ original gravity (OG) - final gravity (FG) ] x correction factor = alcohol by volume
- Calvinball
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Stovetop partial mash, with prep and clean-up yeah, 4 hours give or take. That’s basically half a day.Big Brain Bradley wrote:kind of extract brews you do, it takes me 3 hours, topsCalvinball wrote: ↑Wed Aug 29, 2018 11:19 am
Very nice.
I hope to brew again when the kiddos are older. Every a partial takes half the day, and I just don’t have that time anymore.
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yeah, the bigger the difference the more work the yeast did in making alcohol.SAWCE wrote: ↑Wed Aug 29, 2018 11:42 amGotcha. Thanks. Pretty cool.Big Brain Bradley wrote: ↑Wed Aug 29, 2018 11:32 am
its just measuring specific gravity.
sg=1 is water
sugar in solution is much heavier, alcohol is lighter, fermenting is the process that makes alcohol
[ original gravity (OG) - final gravity (FG) ] x correction factor = alcohol by volume
Sooo. I brewed a nice winter spiced ale. Will be in the 8.5% range. OG was 1.074 and the batch was just under 5 gallons. It's sitting g at 63 degrees and the yeast are doing their magic slowly.
I went to pour out the Belgian Tripe from 3 months ago. I never was overly impressed with it. I decided to try it before dumping. Holy hell. It's totally changed. It's been sitting on gas at 40 deg for the last 2 months. It's like a glorious Chimay. It really needed to age. I thought it was crazy at first but it super clear and clean.
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I went to pour out the Belgian Tripe from 3 months ago. I never was overly impressed with it. I decided to try it before dumping. Holy hell. It's totally changed. It's been sitting on gas at 40 deg for the last 2 months. It's like a glorious Chimay. It really needed to age. I thought it was crazy at first but it super clear and clean.
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Pics from the winter ale. Took about 7 hours all in. All grain really is time consuming. Should have collected for liquid volume to make a 5+ gallon batch. I didn't account for the one gallon of waste settlement in boil pot.
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- goIftdibrad
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no updates in here in a long time.
I made a blue moon clone. its delicious.
I made a blue moon clone. its delicious.
brain go brrrrrr
With our power combined, we can change THIS. We will brew a beer in april at the new house. Its official.Big Brain Bradley wrote: ↑Wed Mar 27, 2019 9:57 am no updates in here in a long time.
I made a blue moon clone. its delicious.
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Dude, that's like finding $100 in an old pocket.dubshow wrote: ↑Tue Dec 11, 2018 11:21 am Sooo. I brewed a nice winter spiced ale. Will be in the 8.5% range. OG was 1.074 and the batch was just under 5 gallons. It's sitting g at 63 degrees and the yeast are doing their magic slowly.
I went to pour out the Belgian Tripe from 3 months ago. I never was overly impressed with it. I decided to try it before dumping. Holy hell. It's totally changed. It's been sitting on gas at 40 deg for the last 2 months. It's like a glorious Chimay. It really needed to age. I thought it was crazy at first but it super clear and clean.
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