Beer Feeds

Never really been able to get this picture thing down pat.

Hopefully it will show a photo of my latest trip to Cologne- The Gaffel Brewery.

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Hi guys,

does anyone have dimensions of a 10 gallon keg ? , or would you have time to go measure one ?

I’m looking for height, and width.

I’d ask about 15 gallon also, but not sure if anyone has these.

Thanks for any info

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I just brewed my first batch of beer. I thought I was properly prepared. I realize that in order to produce a high quality beer that cleanliness is a must. I sterilized everything that I used in brewing my first batch. Last night was time to transfer the beer to the secondary fermenter (in this case a 6 gallon glass carboy). I was very happy with the look of the beer (Old Flat Tire). At that time the beer looked very clear. An hour or two later my wife yelled at me to come look at the beer. It appeared as though a few mold spots were forming on top of the beer. This morning the mold spots are bigger. The only way I can think that anything could have gotten into the beer is from the filtered water that I added to the wort. After I added the water I noticed the plastic rings from the gallon jugs was floating in the wort. Otherwise I can’t imagine why I’d have mold in my beer.

My question is how much of a problem do I have here? Is it time to throw out the beer? I have 6 more days in the secondary fermenter and I’m worried about how much the mold will grow. Is my beer ruined??? I’m very disappointed that my first effort may be a failure. Someone please offer some advice.

-Tom Loflin
tomloflin@yahoo.com

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I started my mash at 6:30. Brewin’ up a Porter.
Is it too early to have a brew this morning?

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Posted: by naterock (16 hours ago)

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Posted: by Slatetank (20 hours ago)

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I just banged this out today. I’ll follow up with tasting notes later. I am going for something like Abbey de Leffe Blond, without being too high on the ABV. One thing I did here, which I have been doing with all my brews as of late, is I divided the wort into 3 fermenters (6.5 gal buckets) which I find leaves plenty of headspace and eliminates blow-offs from all but the most violent fermentations. I guess I find it easier to prep and later clean an extra bucket than to deal with blow-off tubes or even worse the dreaded lid-launch and yeast on the ceiling phenomena.

For 10 gallons, OG 1.065 (est)
21 lbs Belgian Pilsener Malt
1 lb Carapils
1 lb Carastan
0.5 lb Caravienne

3 oz. Goldings 60 min. (I could only find American Goldings at my LBS, but Styrian Goldings would also be a good choice)

WLP530 Abbey Ale Yeast

During the sparge and later in the fermenter I couldn’t help but notice the color was great on this brew - definitely a rich golden color, a little bit like honey. I didn’t use any sugar. I think the grain bill here is fine and with a good healthy pitch of the proper amount of yeast it should finish plenty dry, but if I were to go any higher on the OG I’d probably use table sugar to boost it. Maybe I’ll re-pitch the yeast from this and do another version only bigger if this one turns out. Stay tuned for tasting notes in a few weeks.

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Posted: by naterock (2 hours ago)

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Posted: by pb9617 (3 hours ago)

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Just got our freshly dumped Whiskey Barrel from Buffalo Trace Distillery.
http://www.buffalotrace.com/main.asp?page=explore
The barrel we got came off their 23 year old Bourbon which sells between $80-90 per bottle. So were excited about having this awesome barrel.
So we got together for a brew day and decided to do our Imperial Stout once again for the initial run of this barrel. We brewed 70g. Our plan is to age in the barrel, remove some after a determined amount of time, then add some back into the barrel. This way we can control contact time and get more beer in/out of the barrel. We will have then 3 beers to blend with. 2 beers that was in the barrel for various times, and 1 beer that never saw the barrel.

Anyway, here are some pics…
Mashing in one of the clubs 40g Steam Kettles.

I set up my Grant under the Steam Kettle from there to the pump, then out to the 25g Kettles.

First time for everything……It actually worked well.

Pitched a blend of 1056 and 1968

Since our Twin 2.2bll fermenters are already full, we are fermenting in our 55g barrel and one of many 14g barrels.

Then in a week or so, the lovely goodness gets to meet our 23yo Trace barrel. The barrel will be stored in one of our walkin coolers for aging.

And of course we drank our 3 year old barrel aged Whiskey Stout while brewing this one up. Had lots of fun and cant wait to get our next barrel going….
Enjoy…..

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I was thinking of tossing in some orange zest at the end of the boil of an IPA I want to brew this afternoon. I was thinking what the hell, it is suppose to have some citrus notes to it, might be an interesting twist. I’m using summit hops for bittering, they throw off some great grapefruity notes, and amarillo for flavor and aroma. Going to dry hop with amarillo too. Do y’all think the orange zest would compliment or overpower the hop aroma?

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Hi y’awl
Just for kicks, I decided to pit my Therminator against my JZ style immersion chiller in a speed dual. This was only a speed test. Just entertainment.
Ground water was about 60F. First video is Therminator, second one is IC. Usual disclaimers apply. The IC is only 25′, not 50′ like stated in the video.

http://www.youtube.com/watch?v=vyzatN1A7_M

http://www.youtube.com/watch?v=CXIRNeGMMrU

Cheers
KD

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So I was wandering around on some sights getting info on how to dry hops, and came upon this: http://www.realbeer.com/library/authors/moen-a/hgrown3.php.

They say you are suppose to crush down on the hops to get air out…is this accurate?

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Cleaning out the brew closet and this is what remains. Based on the SG I think this is a mild but I have never actually had a mild. I have 2# of chocolate malt so I could add more. My question really is about what you think about 1# of victory AND 1# Special roast will be like. I have these in sealed bags so is uisng both just being wasteful? Do you think I should save one of these specialty malts and buck up and get a new sac of pale to keep the SG around 40? Phoenix has been good for me as being like Challanger. As I look again I think I might drop the IBUs further. Open for suggestions on the yeast….maybe S-04….never tried a whitebread strain….could be fun…just some thing that doesnt totally attenuate.
Thanks
S

Garbage 2008

A ProMash Recipe Report

Recipe Specifics
—————-

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.99
Anticipated OG: 1.040 Plato: 10.10
Anticipated SRM: 20.5
Anticipated IBU: 32.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
—————————————————————————–
62.6 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
12.5 1.00 lbs. Special Roast Malt America 1.033 40
12.5 1.00 lbs. Victory Malt America 1.034 25
6.3 0.50 lbs. Crystal 40L America 1.034 40
2.5 0.20 lbs. Crystal 135 US 1.032 135
3.6 0.29 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
—————————————————————————–
0.50 oz. Phoenix Pellet 12.00 27.0 60 min.
0.50 oz. US Golding Pellet 4.70 5.3 10 min.

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Ok, I’m proud to report I kegged my first batch of beer. This having draft beer at home thing is very exciting. But here’s my (likely dumb) question: I can’t figure out how to clean the “OUT” line that goes from the keg to my glass. I could use some tools to disassemble the connections, but there seems like there has to be an easier way.

Thanks in advance for any help.

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I have a batch using Wyeast 1214 fermenting, and I thought I would harvest the yeast to make a Belgian holiday ale for this winter - it’s about time to get those winter warmers started, yeah? I’m looking for suggestions on a partial mash recipe. I want it a rich maltiness with those dark fruit flavors, but also want to keep the grain bill simple to keep the focus on the spices. I’m considering a split batch with a couple different spice blends in the fermenters.

5.5G batch (6.25G boil)
6 lbs LME ~57%
6 lbs base malt ~30%
8 oz Special B ~2%
1 lb dark candi (rocks) ~ 11%

1 oz Sterling (6%, 60 min)

Blend 1 (traditional winter warmer):
2 sticks cinnamon
1/8 tsp nutmeg

Blend 2 (inspired by Cisco 3-C Ale):
1/8 oz coriander
1/8 oz cumin
5 pods cardamom

Hope that sounds interesting. Any advice on the grain bill? Should I stick to pilsner, or mix in some Munich for a richer flavor? Do I need some CaraMunich to go along with the Special B?

As far as the spices, will putting them into the fermenter work alright? It seems people usually put them in at knockout, and they only stick around for about an hour during whirlpool/chilling.

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I heard the rumor this week and didn’t believe it, but bought a 6 pack last night.

It was taken off the shelves last year for being over our 6% ABV limit. It was around 6.7% and had been here for around 6 years. They evidently changed the recipe to conform to our laws.

It’s one of our favorite IPA’s, so we’re stoked.

Because of us trying hard to get our ABV laws changed this year, again, we got a little atention to the craft beer products. We lost Sweetwater, Flying Dog, Snake Dog, and Bridgeport IPA’s. It had become an IPA wasteland.

Having SW back will certainly make it easier to get through another year of legislator hell.

Way to go Sweetwater dudes, and dudettes…. Thank you for coming back.

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I’m planning on making the doors for my serving/fermentation closets soon and need to decide what to do.

The doors will be Azec on the inside and hickory on the outside, my question is with the panels. I had originally planned on using patio door glass panels so I or others could see in, but now I’m thinking about solid panels.

What do you think?

Thanks for any help.

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The recipes calls for 4.5 oz of east kent golding hops. seems excessive but thought I ‘d check here before I use 15 bucks worth of hops for a 5 gallon batch.
recipes is as follows: mash @ 148
5 british pale
4 malted wheat
1 40L crystal
1.5 ekg 60 min
2 ekg 20 min
1 ekg 5 min
1 peel of sweet orange zest
1/2 peel of grapefruit
1 oz coriander

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Posted: by EricMc513 (9 hours ago)

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Just mashed in my first saison. Wanted to brew it while it is still “warm” here in north Texas so I can let it ferment higher in the garage.

6.5 lbs Pils
1.5 lbs Belgian aromatic
1 lb Munich 10L
1 lb flaked wheat

1 lb Belgian candi

1 oz. Saaz - 60 min
1 oz. Tettnang - 30 min
.5 oz. Mt. Hood - flameout

1 oz. Yarrow - 15 minutes
1 oz. bitter orange - 15 minutes

WLP565 Belgian Saison I Ale

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I am going to find myself in the big rotten apple toward the end of September, and am wanting the low down on all the can’t miss beer spots

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Greetings,

I am new to this board. I have been on a couple of other boards for about a year and a half, and it seems like the same people having the same arguments over and over. I wanted to go out and meet other brewers, hopefully learn a few more things.

I live in the San Joaquin Valley in California, so temps have not been optimal for brewing this summer. Who wants to stand over a boil when its already 105 outside? I have been brewing AG for about a year now. I’ve been making modifications to my system and am closer to a more automated system. Gravity and physicas got in the way of successfully mashing my last brew (the table tipped over due to an improperly placed tun). I still have to make one final minor repair and then I am going to test out the system again, but this time with maximum weight running through it. Then I should be able to brew the next weekend. The current plan is a simple Cream Ale. It’s a quick fermentation and short aging, which means I can get it in the keg sooner rather than later.

The next project after that is to modify the mini fridge that I purchased to have a dual tower.

That’s all for now.

Mark

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This blog post is for all you whipper-snappers out there that think selling beer is the easiest and best job in the world.  You think it’s all about going out to bars, staying out all night and buying people beer?  Well, let me tell you something - it’s HARD WORK!
You ever think about how hard […]

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Hello fellow brewers,

I am planning to brew a Dusseldorf Alt tomorrow and I want to add some roasted grains to give it some color but I do not want them to contribute much flavor. I have heard of others adding some roasted malts to the sparge to give the beer color but not much flavor contribution. How does one calculate the color contribution from such an addition?

I wish I had some carafa.

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I’m looking to take back a bottle or two of Dogfish Head 120, but I can’t find it here in Western Michigan. Anyone know a place that has it? Siciliano’s doesn’t and B & B didn’t when I went last week. Any other possibilities??

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This 10 gallon pot looks pretty nice, anyone ever use it? Good price $73 with free shipping.

I have 5 and 3 gallon kegs and was thinking of using it for 8 gallon batches.

10 gallon pot

Thoughts?

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I don’t think this has been posted:
Video

They came for a few tiny MJ plants, but go nuts over the HB equipment. The cop is quite the expert: “You don’t get your recipe exactly right…could be deadly”

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Check out this article from FHM, Singapore’s most popular men’s magazine. Our plans of world domination are right on track. A big thanks to Winston at Beer Styles for setting all this up.

<tags>Singapore, Flying Dog, FHM, Gonzo, Snake Dog, Old Scratch, Doggie Style, Export</tags>

addthis_url = ‘http%3A%2F%2Fwww.flyingdognews.com%2F2008%2F08%2F22%2Fsingapore-magazine-gives-flying-dog-some-love%2F’;
addthis_title = […]

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The People’s Republic of Flying Dog is now in session. It’s happy hour at Flying Dog Brewery, so here is your latest dose of irreverence.Release The Hounds of DogtoberfestDogtoberfest is our annual fall tribute to one of the greatest beer traditions in the entire world. Oktoberfest was started in 1810 by King Ludwig I of Bavaria to […]

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