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

tctenten said:
Grant when do we get to see the first mug of beer?  How long 'til it is done?
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One thing I've learned already is that a lot of people have dabbled and quit ...
 
Next week one of my mom's friend's is making her husband's 6.5 gal carboy available to me ...
 
I don't believe beer's been brewed in it to date, based on the email =)
 
Another person I know through work offered me some outdated extract from where he left off ... he really wanted to trade for beer, so I passed ...
 
 
 
FWIW, I am picking up the free carboy, and that was kind of the straw, so I went ahead and ordered the shit to keg 5 gal too while there was a $50-off coupon at Northern Brewer ...
 
tctenten said:
I have never tried to do it, and is pretty interesting following you go through the process. Keep up with the updates, I am sure it will be worth it in the end.
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I'm approaching it the opposite of my usual ... more Just Do It, and less pre-gaming ...
 
Whiskey yeast? Are you distilling as well?
 
I am playing a game of who runs out first tonight, keg or liver.  Going to keg the oatmeal stout on Saturday, so need to make some room….  Apologies in advance for increased frequency of drunk posts tonight.    
 
Please, the amount of time you spend for each small batch, get hold of a 10 gallon urn and save yourself some time!  
 
I'm making cider this weekend, picking apples from the folks orchard tomorrow afternoon, and pressing on Saturday.  Need about 50kg for 22litres.  Fortunately the pink lady tree is carrying around 150kg this year.  Will post some pics in my Glog.  
 
Cheers buddy. 
 
Haha ... nice! I just woke up from a nice, deep chocolate stout slumber, myself ...
 
Definitely going to do some 5 gal batches in the coming weeks ...
 
As for the yeast, I just bought variants that work in my temperature range ...
 
I don't think we're allowed to distill here, although that might have changed, because you can buy apple jack and shit now, I think I've seen ...
 
In my case, though, I just bought some yeasts that work in 70-75F and figured I'd make them some carb-water to do their 'thang and plop it on the shelf in my extra room ...
 
Hopefully this weekend I'll get to do some reading ... have bought some books, but haven't had the time to read them yet ...
 
CHEERS!
 
5 Gallon batches are the way to do it. I mean making 1 gallon or 20 gallons, its the same amount of time spent doing the brew. Might as well make it worth it.
 
 
You talking beer books? If so, what have you bought?
 
Yeah, I have to agree, it will pan out better to make 5 gal batches, even if I don't drink it all (lot's of people are interested in free beer - go figure) ...
 
In physical books I have picked up Make Some Beer (BBS book) and Beer Craft: A Simple Guide to Making Great Beer (used, en route) ...
 
On kindle, like a half dozen or so, but at least the Palmer book, Experimental Homebrewing, Brewing Classic Styles, and Designing Great Beers ... I can't think of the one's name specifically, but it's re: Porter's and Stout's specifically ...
 
Time is always an enemy for me, but the thing I need to solve this weekend is space .... kind of a sprawling hobby, certainly, and I was already kind of a full house ...
 
This weekend I'll be doing some rearranging, certainly ... shit's everywhere around my desk, and it's driving me crazy ...
 
I was wasting a lot of time trying to convert things to gallon batches etc, where most everything is out there for 5's and 10's ... so I said Fuck It ...
 
grantmichaels said:
Yeah, I have to agree, it will pan out better to make 5 gal batches, even if I don't drink it all (lot's of people are interested in free beer - go figure) ...
 
In physical books I have picked up Make Some Beer (BBS book) and Beer Craft: A Simple Guide to Making Great Beer (used, en route) ...
 
On kindle, like a half dozen or so, but at least the Palmer book, Experimental Homebrewing, Brewing Classic Styles, and Designing Great Beers ... I can't think of the one's name specifically, but it's re: Porter's and Stout's specifically ...
 
Time is always an enemy for me, but the thing I need to solve this weekend is space .... kind of a sprawling hobby, certainly, and I was already kind of a full house ...
 
This weekend I'll be doing some rearranging, certainly ... shit's everywhere around my desk, and it's driving me crazy ...
 
I was wasting a lot of time trying to convert things to gallon batches etc, where most everything is out there for 5's and 10's ... so I said f**k It ...
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When you get done come organize my space....in same boat :( 
 
JoynersHotPeppers said:
Grant you are a beast and in beast mode hahahahah
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#OpGastropub
JoynersHotPeppers said:
When you get done come organize my space....in same boat :(
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About to put the extra bed outside, trash all the old computer shit, and probably buying more shelves - I think we're up to 8x sets of shelves between the pantry room and the extra bedroom, already ...
 
No boat, jet-ski, motorcycle, synthesizer, hunting or fishing gear (do have a spear, mask, and flippers, though) etc anymore though ...
 
I like renaissance stuff ... what can I say ... hopelessly romantic, lol ...
 
Bumper said:
Whiskey yeast? Are you distilling as well?
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Apparently the yeast is handy for beer that will have higher fermentation temperatures, so I'm planning to put some gallons in the closet w/o cool packs etc etc using it ...
 
Hey Grant, check it out
 
 
E9F307BB-E025-4AB6-B335-DB8DEC9093C4_zps5rndepbd.jpg

 
 
Going to be in there soaking for at least another month so that as much of that Bourbon is soaked up as possible
 
 
:cool:
 
and here's what i'm thinking about doing with it. I modified a recipe from Denny Conn a little bit, not much, just a tad.
 
[SIZE=14pt]Bourbon Vanilla Imperial Porter AG (6 Gal)[/SIZE]
[SIZE=14pt]OG 1.079/ FG 1.017[/SIZE]
 
[SIZE=14pt]Grain Bill (70% Efficiency assumed)[/SIZE]
[SIZE=14pt]13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt[/SIZE]
 
[SIZE=14pt]Hop Schedule (37 IBU)[/SIZE]
[SIZE=14pt]1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)[/SIZE]
 
[SIZE=14pt]Yeast[/SIZE]
[SIZE=14pt]White Labs English Dry (WLP007) - 1000 ml starter[/SIZE]
 
[SIZE=14pt]Mash/Sparge/Boil[/SIZE]
[SIZE=14pt]Mash at 153° for 60 min.
Sparge as usual[/SIZE]
 
[SIZE=14pt]Fermentation[/SIZE]
[SIZE=14pt]Cool and ferment at about 68° [/SIZE]
[SIZE=14pt]Primary – 7 to 10 days[/SIZE]
[SIZE=14pt]Secondary 10 to 20 days on 2 split Vanilla Beans and the soaked oak chips. Take a taste at 10 days and see if you have enough vanilla and determine how much longer to go.[/SIZE]
 
[SIZE=14pt]Extras :
Soak Chips in Bourbon for at least a month before brewing.
Fresh Bourbon Madagascar Vanilla Beans[/SIZE]
[SIZE=14pt]Additionally you can add 1 to 1.75 cups of Bourbon at bottling (don't overdo this!)[/SIZE]
 
In terms of books, the one's I return to are books like 'Brew like a Monk', great book on belgian ales, occasionally 'Designing Great Beers' and 'wild brews' which is a great book on sours, lambics etc. 

grantmichaels said:
Sounds like my kind of beer! The Rogue Double Chocolate Stout I enjoyed last night was incredible (to me) ... Looking forward to hitting second gear, soon ... http://vicioustasting.com/
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Yep had this one and loved it too. Rogue are a mixed bag for me, some are a bit average, but the Double choc stout is awesome.  
grantmichaels said:
 
Apparently the yeast is handy for beer that will have higher fermentation temperatures, so I'm planning to put some gallons in the closet w/o cool packs etc etc using it ...
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Some of the belgian yeasts are worth checking out too.  They bring some cool esters to the party with some higher temps.  I wish we could distill here, the gear is all readily available but production is still a civil offence.  And my neighbour is a policeman.  I often muse on setting up a business so I can do it, but set up costs are high, and waiting times are long for a profit.  
 
Turn to books for me include the Palmer book, Sacred and Herbal Healing Beers, some really cool stuff in there, and Extreme Brewing by Sam Calagione. Also Beer Ingredients II is a good resource when I'm designing a beer. It gives good descriptions of the different ingredients.

Oh, since this is a Grant thread, dinner tonight

E8888489-FAB8-4A02-972E-701BADC3387C_zpsjpkq355a.jpg


Steak with mushrooms and onions in Red Wine with green beans
 
Indeed, some Belgian Saison 3724, the only one I bought two of ;)

ImageUploadedByTapatalk1429222205.200591.jpg


ImageUploadedByTapatalk1429222247.335064.jpg


I'm planning to clear space in my house this weekend, and to order some grain and hops for upcoming batches ...

I'll probably try to brew both of my remaining kit beers in one go, later tonight, or more likely tomorrow actually ...

Hopefully something's happening at work in terms of sourcing my freezer(s) without my having to ask, lol ...


Turn to books for me include the Palmer book, Sacred and Herbal Healing Beers, some really cool stuff in there, and Extreme Brewing by Sam Calagione. Also Beer Ingredients II is a good resource when I'm designing a beer. It gives good descriptions of the different ingredients.

Oh, since this is a Grant thread, dinner tonight

E8888489-FAB8-4A02-972E-701BADC3387C_zpsjpkq355a.jpg


Steak with mushrooms and onions in Red Wine with green beans


Nice, I think I'll be doing a steak myself, but not until much, much later ...

That looks really good though, so now I'm most certainly having steak tonight!

Thanks for the book ref's, they make for nice couch reading while D watches shows ...

Thanks to ya'll, I'm coming up post-Papazian w/ a beer gun in my hand!
 
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