beer ASK WHEEBZ

frydad4

frydad4

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?
 
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?
 
frydad4 said:
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?
Click to expand...

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 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.
 
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?
 
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
 
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?
 
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
 
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.
 
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?
 
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
 
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