beer Rocketmans Flaming Pumpkin Colonial Brew
- Thread starter wheebz
- Start date
Good times ...
I'm lost. So you pre-boil the water (3.5 gal) and chill it before you brew?
You have to flush your CF chiller with sanitizer every time also? Then you need a pump? What's the advantage over an immersion chiller sanitized in boiling wort?
12.875 gain bill with BIAB = 8 gal total water
Just trying to follow along and learn.
Ohh and why put an airlock on the flask when it needs oxygen?
You have to flush your CF chiller with sanitizer every time also? Then you need a pump? What's the advantage over an immersion chiller sanitized in boiling wort?
12.875 gain bill with BIAB = 8 gal total water
Just trying to follow along and learn.
Ohh and why put an airlock on the flask when it needs oxygen?
I'll venture some guesses ...
RM has pretty extreme water, I know it's come up before, so he's probably precipitating out unwanted's with a pre-boil ...
You can use gravity fed sanitizer flushing as an alternative to pumping, so that's that part ...
And on the airlock, tin foil would be preferred, I guess ... Brulosopher or Kai T., or Sean Terril proved that one out here in the past year or two, I know I read ...
RM has pretty extreme water, I know it's come up before, so he's probably precipitating out unwanted's with a pre-boil ...
You can use gravity fed sanitizer flushing as an alternative to pumping, so that's that part ...
And on the airlock, tin foil would be preferred, I guess ... Brulosopher or Kai T., or Sean Terril proved that one out here in the past year or two, I know I read ...
Ok, let's see now
Pre boil and chill water, well my brew pot is only 5 gallons so boiling the whole 5 gallons doesn't work very well and Inalways do more water than I really need so a gallon and a half will come out before the 4 gallon boil goes in.
I rinse out the CFC after use to clear out the wort and then sanitize because I was taught to sanitize everything. Besides why not when you have a fermenter full of it and your just going to dump it, and yes gravity feed as GM said.
This isn't BIAB, I just use the grain bag to control the grain and make clean up easier.
Lastly, haven't read anything saying an airlock in a starter flask is bad and foil was good and when I bought it it came with one, so...
Oh, hops added and boil time started.
Next up pumpkin added.
Ok, no I didn't post the pic at the 60 minute point so,
Pumpkin in, spice pack in about 10 minutes at flame out.
Pre boil and chill water, well my brew pot is only 5 gallons so boiling the whole 5 gallons doesn't work very well and Inalways do more water than I really need so a gallon and a half will come out before the 4 gallon boil goes in.
I rinse out the CFC after use to clear out the wort and then sanitize because I was taught to sanitize everything. Besides why not when you have a fermenter full of it and your just going to dump it, and yes gravity feed as GM said.
This isn't BIAB, I just use the grain bag to control the grain and make clean up easier.
Lastly, haven't read anything saying an airlock in a starter flask is bad and foil was good and when I bought it it came with one, so...
Oh, hops added and boil time started.
Next up pumpkin added.
Ok, no I didn't post the pic at the 60 minute point so,
Pumpkin in, spice pack in about 10 minutes at flame out.
Lookin' good ... pumpkin flotilla!
There's like 4-5 posts before this one, also very interesting
http://braukaiser.com/blog/blog/2013/05/19/yeast-growth-and-the-question-of-quality-vs-quantity/
Seemingly confirmed by Jamil ...
http://www.mrmalty.com/starter_faq.php
There's like 4-5 posts before this one, also very interesting
http://braukaiser.com/blog/blog/2013/05/19/yeast-growth-and-the-question-of-quality-vs-quantity/
Seemingly confirmed by Jamil ...
http://www.mrmalty.com/starter_faq.php
It was late when I finished and since I over used my hand it was killing me so here are the final shots.
Transferring to the fermenter
Temp after transferring 4 gallons hot wort into 2 gallons of chilled water.
Into the chamber at 68 dF for a week
then into a secondary for 2 more. Can't wait till its ready!
Cheers
Transferring to the fermenter
Temp after transferring 4 gallons hot wort into 2 gallons of chilled water.
Into the chamber at 68 dF for a week
then into a secondary for 2 more. Can't wait till its ready!
Cheers
Cool ... nice job.
I wish my batch would brew itself, tonight!
I wish my batch would brew itself, tonight!
Cool. I'm trying to avoid secondary. 2 weeks in primary then a week in the keg. Probably should go 3 weeks in primary but I need more ferment buckets.....and drink less lol. I want to try this recipe or some type of pumpkin. It looks less pumpkinny than adding canned pumpkin. It seems every time I try a pumpkin beer I only want 1 or 2 and I'm done. At that rate it would take up keg space too long. I could bottle it from keg but have not tried it yet.
On my way home from the hospital today Instiped by ABC mainly to see if Incoukd find some Ten Fiddy, I've been wanting to try it. Of course they didn't have any. I did find these though and GM, you've got to try this first one.
Southern Tier Worlock an Imperial Stout
Oh My Goodness was this ever good!
And of course Southern Tier Pumking
Yummy!
Oh and did I mention that it's Apple Butter night?
That's right Wheebz, Bourbon Fatalii Apple Butter
Southern Tier Worlock an Imperial Stout
Oh My Goodness was this ever good!
And of course Southern Tier Pumking
Yummy!
Oh and did I mention that it's Apple Butter night?
That's right Wheebz, Bourbon Fatalii Apple Butter
That one's on my list RM ... going to try to forget the creme brulee right as I go to sip it!