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#1 frydad4

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Posted 13 July 2011 - 09:51 AM

Hey Wheebz...

I brewed 5 gallons of Steam Beer (Anchor Steam style) one week ago.

Partial Mash, Wyeast California Lager yeast.

Fermentation has slowed to one bubble every 30 seconds, and it's getting slower every day.

I keg my homebrew, no bottles for me.

What would happen if I kegged it, say, tomorrow, and kept the keg at the same fermentation temperature as it was? Would it self carbonate and be ready to drink faster?

Meat-Liquor


#2 paulky_2000

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Posted 13 July 2011 - 11:29 AM

Wheebz,

If I had 6 cold Keystones......and I gave you four,



....how fast would I have to run to avoid getting pelted with them?

#3 JayT

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Posted 13 July 2011 - 05:22 PM

Wheebz,

If I had 6 cold Keystones......and I gave you four,



....how fast would I have to run to avoid getting pelted with them?


Nah, he would drink them. He is a beer snob, but he doesn't turn down free beer!
 

That's it, say goodbye to your precious bunnies....

 

#4 frydad4

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Posted 13 July 2011 - 05:43 PM

And you'd be stuck with 2 beers to his 4.

Bad move Paul, Bad move!!

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#5 LUCKYDOG

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Posted 14 July 2011 - 08:51 AM

Pssh Amateur :cool:

Edited by LUCKYDOG, 14 July 2011 - 08:52 AM.


#6 wheebz

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Posted 18 July 2011 - 07:01 PM

Hey Wheebz...

I brewed 5 gallons of Steam Beer (Anchor Steam style) one week ago.

Partial Mash, Wyeast California Lager yeast.

Fermentation has slowed to one bubble every 30 seconds, and it's getting slower every day.

I keg my homebrew, no bottles for me.

What would happen if I kegged it, say, tomorrow, and kept the keg at the same fermentation temperature as it was? Would it self carbonate and be ready to drink faster?


Without adding any additional fermentables, you are going to get a carb up, but the volume is going to be so low it wouldnt even be worth it

There are ways of pre-carbing beer before packaging, but you have to have a conical stainless steel fermenter to do so

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#7 RocketMan

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Posted 18 July 2011 - 07:46 PM

I was looking at a 7.3 gallon one from Stout like a month ago. It ran around $320.00. Don't know if that's a good price or high. Might think about one when I get to my forever home and move into AG brewing.

Edited by RocketMan, 18 July 2011 - 07:47 PM.

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#8 wheebz

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Posted 19 July 2011 - 08:54 PM

when you switch to all grain, switch to 10 gallons too, makes it a crapton easier

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#9 Wolfhound

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Posted 23 August 2011 - 10:33 AM

Wheebz, in my other thread you mentioned to start 2 vials of WLP001 and after 24 hours pitch it for a high gravity. So I should really start the yeast a full day before brew day?

#10 wheebz

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Posted 23 August 2011 - 02:45 PM

get a 2000ml beaker, and make 1000ml of wort equivalent to 1.045 SG using either DME or basic table sugar, but DME is ideal because it will get the yeast better prepared to consume maltose as opposed to sucrose

shake up 2 vials of the WLP 001 liquid yeast, and pour them into the wort starter, and toss an airlock on top of it

After 18 to 24 hours you will start to see activity, 36-48 is your ideal pitch time when the beer is at full krausen to just finishing

make your starter at the same temperature as you are going to ferment your beer, and when you have your beer chilled and in the fermenter, swirl around the starter and dump it right into the fermenter, close that up and bam, done and done

now like I said, the recipe you have isnt that close to ours at the brewery, so its not going to taste the same, but take what i told you from the other thread and you can kind of work out where I was going with it

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#11 Nova

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Posted 28 August 2011 - 07:23 AM

Wheebz, i am making a christmas beer. A Goats Scrotum Porter to be more precise.
I started the ferment two days ago with a can of coopers stout extract (1.7kg) and a Dark Ale can (1.7kg). Fermentables added were 1kg of coopers #2 and 70 grams honey.
Today i added 50 grams cocoa powder, 18 grams cinnamon powder, 100 grams liquorice boiled with 100 grams ginger.

It Krausend it's head off to begin with but i got that under control. It tastes like medicine.
My question is what should i dry hop it with?
The person who says it cannot be done, should not interrupt the person doing it.

#12 wheebz

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Posted 28 August 2011 - 03:57 PM

holy crapola thats WAY WAY WAY too much spices, you could literally have cut that down to 10 grams cocoa powder,3 grams of liquorice and 3 grams of ginger, all which should have been added at the last 5 minutes of your boil

I hate to say it but its probably ruined from the insane amount of spices, and i say that because I have done it before, i made a ginger saison once and added four tablespoons of ginger powder, and it was like chewing on a root, completely ruined

BUT, to answer your question, porters shouldnt be dry hopped, at least I would never dry hop a porter, porters should be malty and rich, medium to full bodied, with little to no hop profile

Plus, dry hopping only adds to aroma and some flavor if the dry hop is extensive, which would completely ruin the point of using spices

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#13 Nova

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Posted 28 August 2011 - 05:06 PM

Ok, cheers. :D

Spicy christmas beer hahahaha :rofl:
The person who says it cannot be done, should not interrupt the person doing it.

#14 JayT

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Posted 28 August 2011 - 10:43 PM

Ok Wheebz, I have a question. How did you get so awesome?
 

That's it, say goodbye to your precious bunnies....

 

#15 wheebz

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Posted 29 August 2011 - 07:18 AM

When I was given the title of Captain Awesome, many many years ago as a young lad

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing


#16 JayT

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Posted 29 August 2011 - 03:24 PM

wow. That's... awesome. :beer:
 

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#17 texas blues

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Posted 29 August 2011 - 10:25 PM

Capt. Awesome? Oh haaaaaaiiiilll no. You were just bailing out of the next t-down, 14 hour days and all. Boooooo.

#18 JayT

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Posted 30 August 2011 - 06:13 AM

Yeah he is Captain Awesome, but it is a team of one. Wheebz, I am quite sure that the boss is going to extend this throwdown with it being Labor Day weekend and all. You better be in or you can start your own Upstate NY Posse of Wusses.
 

That's it, say goodbye to your precious bunnies....

 

#19 Kendog

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Posted 30 August 2011 - 08:59 PM

I never checked out this section before but I figured I would see what all the hype is. Wheebz you sound like an Evil Genius... Or a really good bullshitter that talks like he knows his stuff. What you do is nuts man. So Wheebz what is your favorite beer of choice? Was it something you made from scratch?

#20 wheebz

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Posted 30 August 2011 - 11:26 PM

I have come to the conclusion that I do not nor will ever have a favorite beer, there are too many out there to say that one is better than the other

I cant even say I have a favorite style, as i get in the mood for different things all the time

and as far as me being a bullshitter, i am really good at it, but when it comes to beer I never lie

I brew the beer I drink!!!
Former brewer at Southern Tier Brewing Company and current Brewmaster at Mispillion River Brewing





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