Canadian Eh!L Posted October 24, 2013 Share Posted October 24, 2013 Hey Hairy, As you are the most senior member of the Mob (in Muddy's absence[sad], and PB2 of course[roll] ) we are all listening to your sound advice, witty comments and downright silly banter(no offence[cool] ). What I want to know though, is... What the heck are you brewing? Lets face it you post nothing in this respect. If this was (as I close my eyes and imagine) us sitting at the pub and bullshiteing face to face there would be no way in hell I would let you out of the place (unless you called a few of your Penrith, thug mates to bail you out of the jam) without some info on the latest brew you put down or at least some up and coming plan for the next one. Come on, now! This is a game we show you ours if you show us yours! Even if it is Hairy's! [wink] Link to comment Share on other sites More sharing options...
Hairy Posted October 24, 2013 Share Posted October 24, 2013 Thanks for taking an interest Chad but its a sad story I tell. Not much brewing activity recently; I am in a brewing slump. I have a smoked IPA in the FV that I will bottle this weekend. Before that my last beer was brewed in July. The last few months I have been working long hours and been busy on the weekends. I am hoping to get a few batches cubed in November. I hope so because, excluding the beer in the FV, I am down to my last 20 bottles [crying] The next on the to-brew list is a Golden Ale hopped with Mosaic and then an English Mild. Link to comment Share on other sites More sharing options...
GABBA Posted October 24, 2013 Share Posted October 24, 2013 I hope so becase, excluding the beer in the FV, I am down to my last 20 bottles [crying] Hairy I think i'd be having nightmares if I got down to 20 bottles lol Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 24, 2013 Share Posted October 24, 2013 Maybe you need to throw down a few quick K&B recipes to get the stocks back up again.[cool] Link to comment Share on other sites More sharing options...
Hairy Posted October 24, 2013 Share Posted October 24, 2013 Maybe you need to throw down a few quick K&B recipes to get the stocks back up again.[cool] I think I may have to do that. I might call into the LHBS on Saturday and grab a wheat kit, some wheat malt and put down a mango wheat beer on Sunday night. If it works out ok it should be a nice beer for summer. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 24, 2013 Share Posted October 24, 2013 Mate, I'm drinking a wheat beer that I bottled less than a fortnight ago. Hell yes you should brew one if your stocks are low. As soon as the bastard had bubbles it was amazing to drink. All it contains is half wheat, half ale, with Munich yeast. By far one of the best quaffers I've made. Philway, Drink Fresh! Ed: Also contains water. [rightful] Link to comment Share on other sites More sharing options...
Hairy Posted October 24, 2013 Share Posted October 24, 2013 Yeah, I've made both K&K and partial mash wheat beers. The kit produces quite a nice wheat beer. I have only used liquid yeast with the wheats but I will give a dry yeast a go this time. And I will try to remember to add the water too [wink] Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 24, 2013 Share Posted October 24, 2013 And I will try to remember to add the water too [wink] Saves on cavities. Link to comment Share on other sites More sharing options...
Hairy Posted October 24, 2013 Share Posted October 24, 2013 Just drank a Centennial Ale. Better make that 19 bottles left. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 24, 2013 Share Posted October 24, 2013 You take one down, then pass it around, 19 bottles of beer on the wall! Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 25, 2013 Author Share Posted October 25, 2013 Mate, I'm drinking a wheat beer that I bottled less than a fortnight ago. Hell yes you should brew one if your stocks are low. As soon as the bastard had bubbles it was amazing to drink. All it contains is half wheat, half ale, with Munich yeast. By far one of the best quaffers I've made. Philway, Drink Fresh! Ed: Also contains water. [rightful] I drink fresh in the keg[cool] ! Bottles need some time, though. Especially dark beers. Link to comment Share on other sites More sharing options...
Scottie Posted October 25, 2013 Share Posted October 25, 2013 I drink fresh in the keg[cool] ! Bottles need some time' date=' though. Especially dark beers. [/quote'] Having six Cornies in rotation I sill manage at least 8 weeks before I tap a keg. The ones I am cruising through at the moment are all 2.5 to 3.5 weeks in FV: #6 LCPA IV = 19 weeks kegged almost MT #2 Oktoberfest = 16 weeks kegged after 5 weeks lagering 1/2 full #3 B52 Hop Bomb = 11 weeks kegged #5 Munich Helles = 3 weeks kegged after 9 weeks lagering #1 Potential Vinegar = just kegged #4 MT Link to comment Share on other sites More sharing options...
Beerlust Posted October 25, 2013 Share Posted October 25, 2013 Philway' date=' Drink Fresh![/quote'] [lol] Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 25, 2013 Author Share Posted October 25, 2013 I drink fresh in the keg[cool] ! Bottles need some time' date=' though. Especially dark beers. [/quote'] Having six Cornies in rotation I sill manage at least 8 weeks before I tap a keg. The ones I am cruising through at the moment are all 2.5 to 3.5 weeks in FV: #6 LCPA IV = 19 weeks kegged almost MT #2 Oktoberfest = 16 weeks kegged after 5 weeks lagering 1/2 full #3 B52 Hop Bomb = 11 weeks kegged #5 Munich Helles = 3 weeks kegged after 9 weeks lagering #1 Potential Vinegar = just kegged #4 MT Wow! 8 Cornies![cool] I have two at the momment and [joyful] one tap[love] . I have been able to keep beers waiting in glass carboys until a keg blows. I then rinse the keg and sanitise, blow a bit of sanitiser through the lines to keep things honest. I then drop the next brew into the keg, chill it overnight and force card the next day with an inverted method. Storing in the glass carboy works nicely in the agining process. Link to comment Share on other sites More sharing options...
Beerlust Posted October 25, 2013 Share Posted October 25, 2013 Hey Scottie, given you have that many kegs, do you naturally carbonate them, or force carb them? You've probably mentioned this before, but I can't remember. [innocent] You certainly do have the time to naturally carb with that many kegs. [wink] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted October 25, 2013 Share Posted October 25, 2013 Hey Anthony I carb with CO2, the fridge is set at 6'C and the regulator is set at my pouring pressure, 8 PSI. Clear beer from the first pour to when the keg blows out. I tried natural carbing once, couldn't pick it as being any better but it is a lot more messin' about. I just carry the keg from the garage to teh Kegerator in the dining room and Bob's your uncle. Unless I fall over or something, while carrying the keg, I can pour clear beer immediatley. Link to comment Share on other sites More sharing options...
Beerlust Posted October 25, 2013 Share Posted October 25, 2013 I tried natural carbing once' date=' couldn't pick it as being any better but it is a lot more messin' about. [/quote'] Comprende` Amigo! [cool] I had just read that by naturally carbing a keg you can double the usage of your C02 tank, as all you'd be using it for is dispensing, purging, & cleaning. And we all know sugar is a lot cheaper than buying C02. [bandit] Thanks. Anthony. Link to comment Share on other sites More sharing options...
Scottie Posted October 25, 2013 Share Posted October 25, 2013 I had just read that by naturally carbing a keg you can double the usage of your C02 tank' date=' as all you'd be using it for is dispensing, purging, & cleaning. And we all know sugar is a lot cheaper than buying C02. [bandit'] Hey Anthony I reckon this is true and sound advice for those who brew to save money. However this is not me, I am just after the best beer and the best time making it. I fit into one of the categories in this link Link to comment Share on other sites More sharing options...
Hairy Posted October 26, 2013 Share Posted October 26, 2013 A quick trip to the LHBS and I now have this: 1.7kg Coopers Wheat Beer kit 1.5kg Coopers liquid wheat malt Wyeast 3068 I will probably need the krausen collar and clips for this one [devil] This should take about 10-15 minutes to do; quickest beer I have made in a long time. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 26, 2013 Share Posted October 26, 2013 Nice one Hairy. [cool] Never tried 3068 (I only make one or two weizens a year) but I'd be inclined to take precautions as well. When they say 33% headspace, what they normally mean is "this s*it would climb out of a rainwater tank." [lol] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 26, 2013 Author Share Posted October 26, 2013 Hey Anthony I carb with CO2, the fridge is set at 6'C and the regulator is set at my pouring pressure, 8 PSI. Clear beer from the first pour to when the keg blows out. I tried natural carbing once, couldn't pick it as being any better but it is a lot more messin' about. I just carry the keg from the garage to teh Kegerator in the dining room and Bob's your uncle. Unless I fall over or something, while carrying the keg, I can pour clear beer immediatley. Hey Scottie, As a Newbie kegger I have inconsistecy with my pours. I am keen to hear about how to carb-up your kegs. So, If I get this right you have your regulator set at 8psi (always?). You say you have your brews waiting in kegs in the garage. Are these kegs pressurised? I am presuming not. So, if you bring the keg from the garage and hook it up to the gas @8psi how long does it take to carbonante? Overnight? At what temperature is the keg (garage) when you carb it? Link to comment Share on other sites More sharing options...
Scottie Posted October 26, 2013 Share Posted October 26, 2013 Hey Chad Just loaded my B52 Hop Bomb from the garage fridge into the Kegerator. So now I have my facts straight. - I have two gas bottles, garage fridge & house kegerator. - The garage fridge is set at 8 degrees celsius and the regulator is set at 10 PSI. - The kegerator is set at 5 degrees celsius and 8 PSI. Because I am using a kegerator I have about 15 meters of beer line between the kegs and the taps. I tried to be smart initially and cut these down to 8 meters and I couldn't pour a beer at all, it was all foam. I just poured a B52 (just for you) and it only took 1/2 a glass for the pressures to even out and pour the perfect beer. I don't normally pour them this quick after the transfer and this first one came out a bit cloudy. Hopefully its because I shook it upon the way inside and not because it's my first partial mash. I don't use a gun so I don't know if you need to have the same lengths of line to produce the balance. With mine the pressure drop across the beer line lets me have the correct pour pressure, its quite slow, I'll time it tonight (after 5) when I pouranother beer,and I get to mainatain the correct carbing pressureat the kegs. The reason I started like this is that I initially only had one gas bottle an dI used the same bottle to carb and to pour. Back then I had three Cornies in my kegerator. Now I have two in the kegerator and up to four in the fridge. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 26, 2013 Author Share Posted October 26, 2013 Wow Scottie, That sounds like a neat set-up you have over/down there. My Set-up is a two keg, Kegerator with one tap and one bottle of gas. I force carb my kegs by chilling the keg in the fridge overnight and come morning I set tthe gas to 40psi and invert the keg and gentle rock it back and forth for one minute. I then turn the gas off at the bottle and continue to rock the keg for another minute or so, until the pressure dcrease at the regulator to about 20-25 psi. I then reduce the pressure to serving 2 0bout 10 psi. It is then ready to pour in another hour or so. It will pour a lot better and the bubbles are smaller and more compact in the head if you let it rest for a day. I have 3m of beer line and no gun. Link to comment Share on other sites More sharing options...
Hairy Posted October 26, 2013 Share Posted October 26, 2013 Chad, do you have a font on your kegerator? I know Scottie does. How do you keep it cool? With a fan? Or do you just tip part of the first pour? Looking at kegging options myself. Need to get some more beer in the pipeline though [biggrin] Link to comment Share on other sites More sharing options...
Scottie Posted October 26, 2013 Share Posted October 26, 2013 Fifteen seconds to fill a 375ml glass. Link to comment Share on other sites More sharing options...
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