Well shit, just went to register and pay for my competition entries and the damn thing is full, they aren't accepting any more entries.
Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
Hey, I got that email. I should have placed an order as well but were kinda all over the place brewing random things trying to dial stuff in so haven't been able to figure out what we need when.
Was visiting a buddy of mine yesterday that's the brewmaster for one of the new FL breweries and got to have a cool conversation about the new IBU testing methods. Also got to try an Amber they tweaked the IBU on using the iso30 extract and was impressed how smooth it was. Basically the smooth bitterness you get from late hopping but in a nice extract form that you can use to spike the fermenter with to keep the IBUs consistent batch to batch. If your interested in reading a little more about the testing give this pdf a read....
http://www.hopsteiner.com/wp-content/uploads/2016/09/TQ-53-3-0808-01.pdf
http://www.hopsteiner.com/wp-content/uploads/2016/09/TQ-53-3-0808-01.pdf
Double batching today. 10gal of a german pale ale and 5 gal of a big ass RIS
5 gal of 1.105og RIS and 11 gal of 1.057 German pale ale in the books. Long ass day, I'm sore and tired as hell. Time to drink a strong bourbon and pass out
bostoneo
The Chosen One
5 gallon batch of cyser mead!
4 gallons of unpasteurized apple cider, 10 pounds of clover honey, 2 1/2 pounds of buck wheat honey, and EC1118 yeast.
Joins my other 2 batches that have been sitting for 2 months.
4 gallons of unpasteurized apple cider, 10 pounds of clover honey, 2 1/2 pounds of buck wheat honey, and EC1118 yeast.
Joins my other 2 batches that have been sitting for 2 months.
The RIS is fermenting pretty violently. Caught it just in time
bostoneo
The Chosen One
Hate when that happensThe RIS is fermenting pretty violently. Caught it just in time
I only hate when I don't catch it in time and have a massive mess to clean. I like a violent fermentation. Means the yeast are happy and healthy
Getting ready for my homebrew clubs fall festival tomorrow. This will be perfect for sharing my keg of Saison.
I have 5 Gallons of the BOTL RIS that have been sitting on Buffalo Trace soaked oak cubes since I left Minnesota in July. Can't wait to see what this taste like when I get back in May. Might need to mellow out a little bit but it will be cool to try side by side with the regular BOTL RIS.
So my RIS started at 1.105 and has stalled at 1.030. It tastes good and only slightly thick to me. I've never had this beer finish this high. Trying to decide if I'm gonna pitch some champagne yeast or if I'm gonna roll with it.
Kegged up a Vienna/Northern Brewer SMaSH tonight. Came out to 6%abv and calculated at 58ibu but tastes like 30. If you keg and don't have a Carb Cap you're missing out. I love being able to carb up 2 liters in a couple minutes.
bostoneo
The Chosen One
hmmmmm this fermented for 2 weeks and stopped bubbling, no way it could be done ya?5 gallon batch of cyser mead!
4 gallons of unpasteurized apple cider, 10 pounds of clover honey, 2 1/2 pounds of buck wheat honey, and EC1118 yeast.
Joins my other 2 batches that have been sitting for 2 months.
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- Mar 15, 2016
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wait at least 2 more weeks - just because its not bubbling, does not mean it is done - especially with the yeast you used