Ralphie ★ Posted February 5, 2017 Share #1 Posted February 5, 2017 Just started the mash. 4 Link to comment Share on other sites More sharing options...
F_in Ray Of Sunshine Posted February 5, 2017 Share #2 Posted February 5, 2017 "Man, this house smells like a brewery!" "....oh, wait....." You do know, when you have the inevitable Traditional Boilover you're going to be sleeping in the garage for a while.... 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 5, 2017 Author Share #3 Posted February 5, 2017 17 minutes ago, F_in Ray Of Sunshine said: "Man, this house smells like a brewery!" "....oh, wait....." You do know, when you have the inevitable Traditional Boilover you're going to be sleeping in the garage for a while.... Yeah, it makes me mad that we used to have a huge ass pot probably aboot 8-10 quarts. These 6-8 ones have very little headspace. Link to comment Share on other sites More sharing options...
bikeman564™ Posted February 5, 2017 Share #4 Posted February 5, 2017 You need to send us a bottle Link to comment Share on other sites More sharing options...
F_in Ray Of Sunshine Posted February 5, 2017 Share #5 Posted February 5, 2017 3 minutes ago, Ralph T. Mooseknuckle said: These 6-8 ones have very little headspace. FermCap is your friend, my friend.... Link to comment Share on other sites More sharing options...
smudge ★ Posted February 6, 2017 Share #6 Posted February 6, 2017 I call my brewery Worry Wort Brewery. I stress everything. I was brewing during a Big Brew Day, and all the guys were having a heart attack worrying about a boil over. Josh said, "The ONE thing she's not worried about, but the rest of us are freakin' out!" Heh heh...No boil over. Hope it's going well, Ralph. 1 Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted February 6, 2017 Share #7 Posted February 6, 2017 I think it's cool that all you have to do is push a button on your stove, and it automatically makes you pizza or chicken nuggets. It's like the beta version of the Star Trek replicators, almost. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 6, 2017 Author Share #8 Posted February 6, 2017 Carboy full of sanitizing liquid, spent grains for compost Hops The boil I opted for two pots to reduce the chance of boil over Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 6, 2017 Author Share #9 Posted February 6, 2017 Cooling the wort. I was way too slow. Too little ice on hand. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 6, 2017 Author Share #10 Posted February 6, 2017 18 minutes ago, Thaddeus Kosciuszko said: I think it's cool that all you have to do is push a button on your stove, and it automatically makes you pizza or chicken nuggets. It's like the beta version of the Star Trek replicators, almost. This only makes 10 bottles of beer, dammit! A lot of work for that! and mrs. MK did not like the smell! Link to comment Share on other sites More sharing options...
smudge ★ Posted February 6, 2017 Share #11 Posted February 6, 2017 You can take the lid off the pot. Yup, not much beer from a one gallon batch. People usually do one gallon batches to test a recipe or maybe a new hop. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 6, 2017 Share #12 Posted February 6, 2017 HoSmudge never appreciates an indoor brew day either. On the other hand, I end up hyperventilating sucking in the yummy fumes!! 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 6, 2017 Author Share #13 Posted February 6, 2017 Ok, all done for now! 3 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 7, 2017 Author Share #14 Posted February 7, 2017 Rats! No fermentation yet. One more day and I add another yeast packet. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 7, 2017 Share #15 Posted February 7, 2017 I was wondering how it was going. Good thing is this way you can choose your yeast. Yeast strains really do vary and have their own characteristics. Choose wisely! Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 7, 2017 Share #16 Posted February 7, 2017 On 2/5/2017 at 8:34 PM, Ralph T. Mooseknuckle said: Cooling the wort. I was way too slow. Too little ice on hand. Couldn't you just go outside and get some? Link to comment Share on other sites More sharing options...
smudge ★ Posted February 7, 2017 Share #17 Posted February 7, 2017 55 minutes ago, Longjohn said: Couldn't you just go outside and get some? Snow doesn't work for wort chilling. The snow touching the kettle melts away, so there is no cold contact. It actually insulates a bit. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 7, 2017 Share #18 Posted February 7, 2017 2 hours ago, smudge said: Snow doesn't work for wort chilling. The snow touching the kettle melts away, so there is no cold contact. It actually insulates a bit. Icicles? Ice off puddle? Should be able to find some somewhere? Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 7, 2017 Author Share #19 Posted February 7, 2017 Ok, re pitched the yeast luckily I have another 1gallon kit that is new, so the yeastie boys from it should be potent fermentation (I hope!) setup in the basement 2 Link to comment Share on other sites More sharing options...
F_in Ray Of Sunshine Posted February 7, 2017 Share #20 Posted February 7, 2017 On 2/5/2017 at 8:30 PM, Ralph T. Mooseknuckle said: spent grains for compost Noooooooo .....and Doggo says the same..... 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 8, 2017 Author Share #21 Posted February 8, 2017 43 minutes ago, F_in Ray Of Sunshine said: Noooooooo .....and Doggo says the same..... Well I guess that is a lesson for next time! When I googled spent grain, all I saw were warnings aboot how hops are toxic to dawgs, so I was aboot to just throw it away, but then I realized there are no hops, they are added during the boil after the grain is removed. I guess I googled wrong. https://www.craftbeer.com/craft-beer-muses/sustainable-uses-of-spent-grain On the plus side, I have another kit. I am just surprised and happy that the cheapo kits use grain and not extract. Funny, the kits are almost identical - same box but different brands and packing, etc. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 8, 2017 Share #22 Posted February 8, 2017 1 hour ago, F_in Ray Of Sunshine said: Noooooooo .....and Doggo says the same..... There is a brew pub that opened in an old church and they make pizza with either the spent grain or traditional. I really like the idea of using the spent grain but actually the crust wasn't very good. Their beer is excellent. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 8, 2017 Share #23 Posted February 8, 2017 Spent grain bread is good. Mmmmmm... 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 9, 2017 Author Share #24 Posted February 9, 2017 Still no fermentation after 1 day with the new yeastie boys. One day left! Link to comment Share on other sites More sharing options...
Longjohn ★ Posted February 9, 2017 Share #25 Posted February 9, 2017 I wonder how old that yeast was? Try some fresh yeast, you don't want to waste all that work even if it is only a gallon. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 9, 2017 Author Share #26 Posted February 9, 2017 48 minutes ago, Longjohn said: I wonder how old that yeast was? Try some fresh yeast, you don't want to waste all that work even if it is only a gallon. The packet I put in last month was from a kit I got from Christmas, but it sure seems dead too! Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 9, 2017 Author Share #27 Posted February 9, 2017 )(*^$$! Still no fizzy. And the nearest brewing supplies place is about 20 miles or so away with salty roads. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 10, 2017 Author Share #28 Posted February 10, 2017 Success! One bubble aboot every 10 seconds. Hey, itza start! F'in Ray came through! 1 Link to comment Share on other sites More sharing options...
smudge ★ Posted February 10, 2017 Share #29 Posted February 10, 2017 Yay!!! Have you been able to walk away from it, or have you set up camp to watch bubbles? 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 10, 2017 Author Share #30 Posted February 10, 2017 Just now, smudge said: Yay!!! Have you been able to walk away from it, or have you set up camp to watch bubbles? It is nearby in the kitchen for easy access. So it it going to be like popcorn, soon a bubble every second? Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted February 11, 2017 Share #31 Posted February 11, 2017 3 hours ago, Ralph T. Mooseknuckle said: So it it going to be like popcorn The dancing is about as good as your first batch of yeast... 1 Link to comment Share on other sites More sharing options...
Further Posted February 11, 2017 Share #32 Posted February 11, 2017 On 2/9/2017 at 1:12 PM, Ralph T. Mooseknuckle said: 20 miles or so away with salty roads. I feel your pain. I'd rather deal with the snow than rot my car from the bottom up. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 11, 2017 Share #33 Posted February 11, 2017 Well, is it still going? It's been so many years since I've made that small a batch, I don't remember how long active fermentation goes. Of course just because you don't see bubbles doesn't mean it's done. What temp is it at now? Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 11, 2017 Author Share #34 Posted February 11, 2017 1 hour ago, smudge said: Well, is it still going? It's been so many years since I've made that small a batch, I don't remember how long active fermentation goes. Of course just because you don't see bubbles doesn't mean it's done. What temp is it at now? Yup, this is only about day 2 of actual fermentation. Getting a bubble every few seconds now. Temp is 68. I guess that "dead week" where I had it a touch too cold with no fermentation might hurt if I didn't get the sanitation done well. So what is the porpoise of replacing the hose with a fermentation lock after 3-7 days? Link to comment Share on other sites More sharing options...
Square Wheels Posted February 11, 2017 Share #35 Posted February 11, 2017 So, three weeks later, and $1,254 and you'll have a glass of flat beer? Sounds like my greenhouse. 3 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 11, 2017 Author Share #36 Posted February 11, 2017 5 minutes ago, Square Wheels said: So, three weeks later, and $1,254 and you'll have a glass of flat beer? Sounds like my greenhouse. Yes, but it will be a lass of MY flat beer. Sort of like building and finishing kit furniture ages ago. Man, that took me a long time! Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 11, 2017 Author Share #37 Posted February 11, 2017 Here it is fermenting. 2 Link to comment Share on other sites More sharing options...
smudge ★ Posted February 11, 2017 Share #38 Posted February 11, 2017 Perfect!! Actually, you didn't really need to use the blow-off tube. The air lock would have been sufficient. This is why I don't like yeast packets in kits. They tell you nothing of the strain including optimal fermentation temps. But it looks like you're doing well now. What do they have you using for sanitation? A packet of powdery stuff? Or does it have a label? You could sanitize the air lock and make a quick swap at any time if you'd like. Or you can leave the blow off tube. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 11, 2017 Author Share #39 Posted February 11, 2017 18 minutes ago, smudge said: Perfect!! Actually, you didn't really need to use the blow-off tube. The air lock would have been sufficient. This is why I don't like yeast packets in kits. They tell you nothing of the strain including optimal fermentation temps. But it looks like you're doing well now. What do they have you using for sanitation? A packet of powdery stuff? Or does it have a label? You could sanitize the air lock and make a quick swap at any time if you'd like. Or you can leave the blow off tube. When I opened the second kit to use its yeast packet I found that its instructions were a little more detailed as far as temperature. When they say cool, I think more 60-ish than mid 60s. Yes, I used a powdery stuff in a packet for sanitation - man, that was perfect - could not have been easier! I have Charley Papazian's 3rd edition Homebrewing book, and he talks bleach, which scares me to death as far as residue. A wine maker at work also gave me a packet of sodium metabisulfite which must be what the powder in the kit was. I was also expecting extract in a kit. It was so much more fun doing grain right from the start. The instructions say 3-7 days before switching to the airlock, so I'll do that soon. One difference is the book talks aboot using a hygrometer to determine when it is done, but the kit says nothing aboot that. I guess I better hit Submit Order on that bottle capper and caps order that is sitting in my Amazon cart. Link to comment Share on other sites More sharing options...
smudge ★ Posted February 11, 2017 Share #40 Posted February 11, 2017 It probably says "cool" so you don't think bread temps for your beer yeast. Totally different organisms. No, don't use bleach. If you have things to order from Amazon, get a little container of brewing sanitizer. I use StarSan, but I do bigger batches. You should be able to get a packet of something for your small batch. If you use a hydrometer to measure for final gravity, you'll end up using about 1/3 of a bottle of beer. Just an FYI. If you DO go that way, for God's sakes don't dump the sample; drink it! The beer will be very young, but it will give you an idea of the end product. And you won't have wasted beer. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 11, 2017 Author Share #41 Posted February 11, 2017 There is not much that is oriented toward 1 gallon brewing. Yeast packets, for instance. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 13, 2017 Author Share #42 Posted February 13, 2017 After three days, the bubbling has subsided. Guess it's time for the airlock with cheese. 2 Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted February 14, 2017 Share #43 Posted February 14, 2017 1 hour ago, Ralph T. Mooseknuckle said: Guess it's time for the airlock Goodness, do be careful! Don't get a faulty one! 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 19, 2017 Author Share #44 Posted February 19, 2017 OK, day 8 of fermentation (I hope!). I am a little concerned that the bubbles stopped after aboot 3-4 days, so I hope the fermentation is still proceeding. I guess I'll know next weekend when I go to bottle it - I'll taste a touch and see if it tastes like beer or like wort (which I assume is sort of sweet). There looks to be aboot 2" of stuff in the bottom, so I assume it is grain and I need a finer strainer. Rats, that will decrease my yield quite a bit! So I guess I need to get that bottle capper and bottle caps on order. Link to comment Share on other sites More sharing options...
UglyBob Posted February 19, 2017 Share #45 Posted February 19, 2017 1 hour ago, Ralph T. Mooseknuckle said: OK, day 8 of fermentation (I hope!). I am a little concerned that the bubbles stopped after aboot 3-4 days, so I hope the fermentation is still proceeding. I guess I'll know next weekend when I go to bottle it - I'll taste a touch and see if it tastes like beer or like wort (which I assume is sort of sweet). There looks to be aboot 2" of stuff in the bottom, so I assume it is grain and I need a finer strainer. Rats, that will decrease my yield quite a bit! So I guess I need to get that bottle capper and bottle caps on order. Depending on temperature and the strain of yeast, fermentation can go fast or slow, so I'm guessing you.re good there. The stuff in the bottom is called trub. It's the dead caucuses of the yeast. The fact that you have that layer in the bottom is a good indication that you had good yeast propagation and fermentation. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 19, 2017 Author Share #46 Posted February 19, 2017 1 hour ago, UglyBob said: Depending on temperature and the strain of yeast, fermentation can go fast or slow, so I'm guessing you.re good there. The stuff in the bottom is called trub. It's the dead caucuses of the yeast. The fact that you have that layer in the bottom is a good indication that you had good yeast propagation and fermentation. Hmm - well, I think I did give it a double-shot of yeast, since I thought the first was bad, when actually I think I just had it too cold. Let, see if they say a gallon should yield aboot 10 12 oz bottles, that leaves just 8 fl oz for trub. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 3, 2017 Author Share #47 Posted March 3, 2017 Tomorrow night should be bottling night! Then just one more week until consumption. 2 Link to comment Share on other sites More sharing options...
smudge ★ Posted March 3, 2017 Share #48 Posted March 3, 2017 Sanitize, sanitize, sanitize!! Good luck! Looking forward to hearing the report. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 3, 2017 Author Share #49 Posted March 3, 2017 7 hours ago, smudge said: Sanitize, sanitize, sanitize!! Good luck! Looking forward to hearing the report. That is what makes me so fricken nervous aboot the whole thing, and therefore the procrastination. Thanks for your support in this smudge! 1 Link to comment Share on other sites More sharing options...
Prophet Zacharia Posted March 4, 2017 Share #50 Posted March 4, 2017 On 2/7/2017 at 8:29 PM, Longjohn said: There is a brew pub that opened in an old church and they make pizza with either the spent grain or traditional. I really like the idea of using the spent grain but actually the crust wasn't very good. Their beer is excellent. Which place? The Church Brewworks, or another? I've always liked their pizza better than their beer! 1 Link to comment Share on other sites More sharing options...
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