Homebrewers - Whats Fermenting?

[Lomey]

I wish I would have put it in my bucket with the spigot now. I will next time.

When you say move it around 24 hours in advance to let things settle, is this 24 hrs prior to bottling and before adding priming sugar? I'm also planning on waiting 4 weeks to bottle. Does that sound good? I figured that would be enough time. I struggle with keeping the foam off the hydrometer to read it. I also want to limit chances to introduce bacteria.

Thanks for the help guys!

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[Mikes]

In tank one....brunch stout with coconibs soaked in 107 proof burbon and coffee.
tank two......Mexican pilsner
tank three.....Peroni lager clone.

 

[jasonsbeer]

I'm curious is anyone here has used Saflager W34/70 and what your experiences were. I'm thinking of using it as a direct replacement for WLP830 in pilsners and marzen styles.

I use Safale04 and 05 with great results.

 

[jasonsbeer]

When you say move it around 24 hours in advance to let things settle, is this 24 hrs prior to bottling and before adding priming sugar? I'm also planning on waiting 4 weeks to bottle. Does that sound good? I figured that would be enough time. I struggle with keeping the foam off the hydrometer to read it. I also want to limit chances to introduce bacteria.

My personal process is to cold crash at least 24 hours before bottling. I move my beer an hour or so before bottling. Just don't shake the shit out of it. I put my priming sugar solution in my bottling bucket and transfer the beer onto that.

Don't over think the infection thing. It will ruin your day and make you overly nervous. Due diligence is your job, not surgery theater sterile. After all, the whole point of beer is the alcohol acts as a sterilent. For me, brewing became fun once I learned to let go of the constant sterility concerns.

 

[Mikes]

Had three empty tanks so I brewed:

Hopslam iiipa
Maharaja iipa


Photo of the MX pilsner transfer. 2 weeks at 52. 1 week at 67. 1 week at 32. Fermented under 18psi. Damn good now and it’s only gonna get better.

 

[Mikes]

Kegged a braggot yesterday that was in tank #1 for 6 weeks. Me and five friends all brew the same recipe and then transfer into a 25 galLon soured whiskey barrel where the beer ages for another year. Coming out of that barrel is a 1 year old saison. Timing has to b eperfect. One beer comes out...one beer goes right back in. We have 2 barrels. The sour I have on tap Now was a blonde ale. Everyone did something different. One guy put red wine in his, another raspberrie, another mango, I dry hopped mine with cryohops. Not a big sour fan but it’s fun to drink aged beer.

Tank #2 has a longboard lager clone in it coming out this weekend.
Tank #3 has a dos Xx clone coming out this weekend as well

Up next is a Black Metal clone, Sunshine Wheat, and a Pliney.....can’t have empty fermenters sitting around.

 

[Lomey]

This past Sunday my brother in law came over to brew. I did a a clone of Fresh Squeezed IPA and he did Killer Kolsch.

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