=[ Another GM Experimental Thread ]=

2f5a2586237dc166de319e2e261a511b.jpg


67555d9183f894a121232a860020fa1c.jpg


f1a1d949656c17c48a85b928ff390c7a.jpg


711811ef3ddc4a1b059b6d4278eabe56.jpg


Chillin' ... waiting to pitch, later.
 
Probably shouldn't be surprised (extract), but the OG is literally on the money.
 
There was plenty of hop flavor in the tiny taste I had from a spoon, but nothing drastically out of this world or anything.
 
Might have even made some beer, time will tell.
 
Cleanup took 5 minutes. I'll take the LBMB out of the freezer in a couple of hours, sprinkle the packet of dry yeast across the top, and then change the center section of the cap into a StarSan reservoir/airlock, and cover it and place it over by my desk where it's (quite unfortunately) farthest from the A/C vent ...
 
:CHEERS:
 
Nice. I always wondered how those caps would work. I always jammed a rubber stopper with airlock into the hole. Have you thought about how you are going to rack without introducing oxygen? I am sure you will figure something out that I did not think of.
 
Yeasties went to f**king town overnight, at 74-75F, LOL ...
 
High krausen looked to be about an inch tall in there at peak, and had fallen already by the time I woke up and checked ...
 
I roused the yeasties a bit a few minutes ago, added 3oz of clear candi sugar to help dry it out, and added a little bit more StarSan to the reservoir ...
 
Here's the final recipe with the style updated, with the yeast substituted, and the added candi sugar ...
 
SV-Galaxy-Amber.png

 
Pics coming behind this ...
 
 
tctenten said:
I don't think the mini-siphon fits.
Click to expand...
 
I'll take the lid off, it'll take like 30-45 seconds to siphon a gallon ...

I might even just pour it into the flushed torpedo, we'll see ...
 
I just took the lid off for a second to add the candi sugar, too ...
 
tctenten said:
Will be following. I quickly got turned off the bubbler because my mini siphon didn't fit in the hole...and the lid stuck to the jar. Maybe it is just me.
Click to expand...
 
That would likely mean your krausen was all up in the threads, and you were cinched down real tight ...
 
I don't have it cinched that tight, since it's under positive pressure from the CO2 escaping anyways ...
 
It's worth considering the differences in the timelines for different negative effects, too ...
 
Light-struck happens quickly, but the damage from oxidation is a) not going to be as significant while there's ample active yeast, and b) a little bit more forgiving in terms of the timeline, mostly reducing the shelf life of the beer ... and since it's just a gallon of beer, that I plan to smash immediately thereafter, I'm less concerned than I would be with having 3 gallons of it - and especially if I planned to bottle any ...
 
I used the rig yesterday, but I don't plan to do that going forward, I plan to use SV equipment ...
 
I used the rig because I thought it would be faster to chill it down using the plate chiller - but it wasn't that much faster, and thus not worth the hassle of setting up the pump and controller ...
 
I'll probably do it again tonight, just putting a LBMB in the 5 gal pot with the Sansaire, though, which will be *much simpler* ...
 
In fact, I think I will ... since I have the Carafa Special III and Roasted Barley out, I'll try a stout this time ...
 
My soda making experience in the past would seem to indicate that force carbonating a single gallon won't take long at all ...
 
The way I'd rock 4x made at once in the cooler, is that I'd make them all in one round, but enjoy them one by one in series, leaving the 3x remaining one's on their cake's while carbonating and drinking the 1st, and then taking the second one and doing the same leaving the last 2x - and so on and so forth ...
 
What would be worst would be to oxygenate the beer, while pulling it off it's yeast, and leave it sit in the keg for weeks - that's where you are really going to notice those off-flavors from the oxidation the most ...
 
Beer is soooo done, honestly ... resevoir is dead-pan still and yeast's begun to flocc ...

I'll plop it in the keezer at the mid-to-upper 30's tonight to crash out the yeasties etc ...
 
Recipe made tonight, but I'll brew it in the AM because I don't feel like hunting down the hops in the freezer, or the Dark Munich in the big brew kettle I stuffed my overflow into ...

Threw the galaxy batch in the keezer to crash overnight, too ...
 
You must log in or register to reply here.
Back
Top