Upgrading My Beer Making Stuff

[VonMessa]

Well, the slits were made larger because my pump is magnetic and does not have the draw necessary to move the thickness of the fluid I needed moved, so it is a minor thing, will have nothing to do with the final product. 

As far as the peating and chips, the amount sounds like a lot, but it is really not that much.  The last time I used the peated barley, I could not taste it whatsoever, so I doubled it, while playing with the other grain levels to keep it in parameters (thankfully some DUDE hooked me up with som stuff that helps me do the math stuff)..... 

Beats a pen and paper 

[VonMessa]

My newest creation... Well, it's been bottle conditioning since Memorial Day. I tried one the other morning (Before you ask, I am currently working night shifts.) This is shaping up to be a great beer. I plan on celebrating with it at Christmas!

(Image removed from quote.)

 

Oatmeal Stout is good for breakfast, too 

That one looks pretty wicked, though

[dirtdart]

Topic for today is impatience.

So I have this scotch ale sitting on oak chips right now and it smells so good. My goal is two weeks in the secondary but dammit it smells so good. I am very tempted to bottle it this weekend. Ever have one of those beers that just smelled so good you did not want to wait?

[VonMessa]

Topic for today is impatience.

So I have this scotch ale sitting on oak chips right now and it smells so good. My goal is two weeks in the secondary but dammit it smells so good. I am very tempted to bottle it this weekend. Ever have one of those beers that just smelled so good you did not want to wait?

Absolutely 

I just did that with a cider I fermented.  It's only been going for a month, but I filled two growlers with it to take to Punkin Chunkin.

Force yourself to wait.  You and the beer will be better off for it.  You can also bottle half now and half later so you can compare the difference.

I made a barleywine once where I did that.  The difference between the properly aged and the "green" version were like night and day.  The "green" one tasted like it was not ready.  Harsh alcohol flavors with the grain flavors not mellowed and blended. 

The one I aged for a year tasted like a completely different beer.  Mellow, blended, and "right".  It was about 13-14% ABV but the harsh, burn the nose, alcohol flavor/aroma was gone.  It just left a pleasing warmth. 

It really makes a difference.  It was enough to force me to have patience, especially when there is not a deadline to meet.

[dirtdart]

Sadly, I just bottled my last batch of beer for the next few months, likely the next year.  I am getting a shoulder injury repaired (rotator cuff, labrum, ac separation), and then I head to the Stan' in May.  So, as I crank open this bottle of "womans soul" I salute you my beermaking friends.  May the new year bring fresh beer, nice aromas, and understanding wives.   

[VonMessa]

Sadly, I just bottled my last batch of beer for the next few months, likely the next year.  I am getting a shoulder injury repaired (rotator cuff, labrum, ac separation), and then I head to the Stan' in May.  So, as I crank open this bottle of "womans soul" I salute you my beermaking friends.  May the new year bring fresh beer, nice aromas, and understanding wives.   

Ouch 

Heal quickly.

Keep your head down, your arse outta trouble and your weapon clean.

Come home soon.  Until then, we'll keep the mash warm.

One more thing...

AIRBORNE! 

 

[dirtdart]

Premature post!  No rotator cuff repair needed, so I am up and running after a couple of weeks. 

I need a beer recipe I can let sit in a fermenter for a year, any ideas, anyone??

[VonMessa]

Premature post!  No rotator cuff repair needed, so I am up and running after a couple of weeks. 

I need a beer recipe I can let sit in a fermenter for a year, any ideas, anyone??

A year?

Mead, Barleywine, any big Belgian, another Scotch Ale 

[dirtdart]

Hmmmm scotch ale...... Sitting on oak for a year? Hmmmmmmmmmmmmmm.   

[Reschke]

Going to start distilling some hard stuff for myself instead of buying the stuff at the store. Up front costs are going to be tough since it is going to be copper intensive but it should be worth it down the road.

[Dragon]

I used to lock my Porters, Meads, and Stouts in a custom built redwood cabinet and hand the key to the wife. 


I had some last 2+ years that way. 

[VonMessa]

I used to lock my Porters, Meads, and Stouts in a custom built redwood cabinet and hand the key to the wife. 


I had some last 2+ years that way. 

You obviously don't know my wife 

[dirtdart]

Well, I have two fermenters, but since I rack into a secondary, that leaves me with one fermenter.  I am really mulling this scotch ale idea over.  I finally think I have the right proportions when it comes to the peated malt.  When you stored those beers, did you have any adjuncts in them.  In my case, if I run with a scotch ale, they will sit on oak chips for a year.  Thoughts?   

[VonMessa]

Well, I have two fermenters, but since I rack into a secondary, that leaves me with one fermenter.  I am really mulling this scotch ale idea over.  I finally think I have the right proportions when it comes to the peated malt.  When you stored those beers, did you have any adjuncts in them.  In my case, if I run with a scotch ale, they will sit on oak chips for a year.  Thoughts?   

Thoughts?

Use a glass carboy for secondary.

Bring your arse safely home so you can enjoy it