beer =[ GM's 1st 16x Batches, and/or 10 mo. Brewing ]=

What's coming?

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Dip tube's to shorter for keg-to-keg trub transfer mitigation.

Figured out to shorten picnic taps to keep shit sane (lower serving pressure a bit) ...

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It seems you have to remove the keg terminal from the liquid line to clean ...

So ...

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These convert the 1/4" NPT female threads of the #10 filter housing to 1/2" NPT that works nicely w/ my silicone tubing and quick disconnects everywhere else.

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This will allow sterilizable closed-system filling of no-chill cubes, if I want to do that, ever.

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This will keep the system contained getting from the plate chiller into pre-sanitized, pre-CO2 pressured (lightly), pre-chilled keg fermenters ...

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It convert the aforementioned 1/2" silicone tubing to garden hose to work with this washer, which I'll use for closed-system filling ...

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Looking forward to testing the closed-to-fermenter liquid connections/tubing tomorrow, although I'm not fermenting this last batch for my Fourth Wave (Big Beers) thread under pressure.

Hope to Brew Strong, tomorrow ...
 
Did my new, least-favorite task again today ... wrenches and teflon tape hour ...

This is the filter-housing with the interfacing connections for using this to filter trub/hops between the plate-chiller and the fermentation-keg at the end of whirlpool-chilling ...

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and the apparatus for if I ever want to fill closed-system no-chill cubes with an entirely sanitizable chain ...

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just need to think about the connections tonight to use the filter between liquid posts on two kegs, and then very final gravity's of the Darkness Everybody stout and Charliewine batches ...

planning to lower the temp and crash them right in primary, and then filter them into their smaller service kegs ...
 
freshly dried hop cones:

cascade hops (freeport bum's)

leaf hops:

columbus 2 oz

pellet hops:

columbus 4+1 oz
us fuggle 1 oz (x2)
czech saaz 1 oz
equinox 1 oz
falconer's flight 7 c's 1 oz
citra 1 oz (x2)
galena 1 oz
amarillo 1 oz
german polaris 1 oz
australian galaxy 1 oz
uk challenger 1 oz (x2)
us golding 1 oz (x2)
hallertau 1 oz
hallertau mittelfruh 1 oz
german magnum 1 oz (x2)
willamette 2 oz

yeast vials/smack-packs/packets:

ecy-11 belgian white
bootleg biology arlingtonesis
white labs wlp940 mexican lager
white labs wlp566 saison II
white labs wlp001 cali ale
white labs wlp090 san diego super yeast
white labs wlp862 cry havoc
wyeast 3711 french saison
wyeast 3724 belgian saison (x2)
wyeast 5151 brettanomyces claussenii
safale us-05 (x3)
safale s-04
saflager w-34/70

grains:

15 lb thomas fawcett maris otter
11 lb briess pale ale malt
10 lb pilsner malt as "simple saison"
5 lb 2-row pale
3 lb weyermann munich malt
1 lb weyermann acidulated malt
1 lb weyerman melanoidin malt
1 lb weyermann caramunich III
1 lb weyermann carafa type 3 dehusked/debittered
1 lb weyerman roasted barley
1 lb best maltz red x
1 lb briess carapils (x2)
1 lb briess caramel 60L
2 lb flaked oats (maillard malts)
1 lb flaked oats love2brew
1 lb briess black
1 lb gambrinus honey malt
1 lb briess caramel 60L
1 lb dingemans biscuit (MR50)
1 lb dingemans chocolate (MR900)
~11/16 lb pale chocolate
~.5 lb black roasted barley
~.5 lb carapils
~.5 lb crystal 15
~.625 lb black patent

extracts:

briess golden light dme
briess pilsen light dme
briess cbw golden light lme

miscellaneous:

1 lb cascade beer candi syrup (vanilla bourbon molasses)
3 oz hungarian oak chips - med roast
4 oz french oak chips - med roast
 
That seems like alot of supplies. How many lbs of grain does one of your batches require?


it's not as much as it looks like ...

the base malt usually makes up 85% or more of the weight of the grain bill, that's the 5 lb, 10 lb, 11 lb, and 15 lb grains ... and thats like 3x beer's worth ... the specialty grains you use damn near homeopathic quantities of when making 2.5-3 gal batches ... often working w/ those in oz's ... and then some of them in eighths of oz's ... usually using 2-6x of them per batch ... those are all the one lb grains ...

my yeast inventory was down to like three packets/vials, so i just reordered yeast for the fall, if you will ...

the hops are in the freezer ... i do have a fair number of aroma/finishing hops on hand - but they keep pretty well in frozen storage, i guess ...

the high-gravity 2.5 gal batches use about fifteen lbs of grains and double-yeast and a couple oz's hops (or more, for hoppy beers) ...

and that's why it changed last night ... i ordered grains and yeast to brew an double-ipa soon ...

cheers!
 
tctenten said:
Danielle was walking by when I showed her one of your beers and indicated I will probably be brewing this fall...the reaction was priceless.  I got the "are you f**king kidding me" stare. 
Click to expand...
 
That look only serves to encourage me, I'm afraid ...
 
love me some 304 ...

hop basket for the kettle ...

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and dry hopper apparatus ...

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Ahhh ... perfect fit ...

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Looking forward to seeing how "clean" my wort is or isn't next batch ...

Had to mitigate excess hop material etc from the plate-chiller and so I don't overwhelm the filter down the line ...

Just waiting for the last 3 gal keg, and I'll rack the Darkness Everybody and Charliewine batches ...

Brewin' ...
 
Hoping that 3 gal keg gets delivered today, so I can transfer to 19-20 day stout off the cake, and the 12-13 day barleywine as well ...
 
I also have to tackle setting up the 4x way CO2 distributor w/ the single tank in the keezer, so the 2nd tank can come out to use the BeerGun, or else I have to dump the open-ferment Saison L'Orange batch (need to check it out and see if it was heading towards aceto, or not) ...
 
Can't brew until the 5 gal fermenter kegs are vacated and processed (cleaned and sterilized), and some beer is bottled to make room for keg shuffling in cold storage ...
 
Fun,fun ...
 
ta da ... the high-temp housing ... woot!

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Shit for an OB Deviant Dale's-like batch ...

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Things known include that it's a lot of application of columbus hops, and ample dry hopping with them as well, and that they use WLP001, and their at 67F for fermentation, oh and that's it's built on pale ale malt as the base malt, presumably w/ munich ...

It had an interesting color in the foam ...

There's different takes on the specialty grains likely used, but I went w/ munich, c60, and honey - which looks delish ...

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Soon.

I picked up a little gypsum, I believe one wants to add a little for hoppy beers - which I don't normally brew or research ...
 
It's not beer, but I am drinking some homemade limoncello. I am on my way...beer is next. I have decided it is going to happen this fall. So when you have time, if you do not mind, give me a list of what I will need? Is it best to buy a beer making kit for my first try?
 
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