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Old 04-11-2013, 04:55 AM   #916
PirateJohn
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Thanks guys. That would fit in with my schedules.


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Old 04-11-2013, 05:12 AM   #917
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Quote:
Originally Posted by Kinsman View Post
Pale ale or wheat beers can be ready in 10-12 days.
Yep. The key can oftentimes be chosen yeast strain. The faster it settles out naturally, the faster you can drink it. I choose mostly highly flocculent English ale strains for flavor, performance and flocculation, but that's just me. The best all round yeast I've ever used is Wyeast 1469, said to be the Tomithy Taylors strain.
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Old 04-11-2013, 08:18 AM   #918
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If you are bottling, the beer won't be ready in 10 days. Bottle conditioning takes 1-2 weeks on it's own.
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In short, adaptation is the precursor to growth and seeking out difficult, uncomfortable and challenging situations accelerates development, enriches our lives and provides us with the kind of awesome fucking memories that will sustain us until a final sleep rounds our little lives.
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Old 04-13-2013, 10:58 AM   #919
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Originally Posted by fifthcircle View Post
If you are bottling, the beer won't be ready in 10 days. Bottle conditioning takes 1-2 weeks on it's own.
Leaning towards kegging as the only way this would make sense for me at the moment.


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Old 04-13-2013, 02:48 PM   #920
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Kegging RULES! It's easy, quick, and you can do stuff like Cider without needing to "stove top pasteurize" the carbonated bottles. (that's another whole discussion though )
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Old 04-14-2013, 06:29 AM   #921
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Kegging is the way to go. Keg it, Crash it, Carbonate it, Clarify it, Serve! It's nice to bottle out of the keg for traveling. No sludge in the bottom of the bottle keeps your friends from going Oooooooh!
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Old 04-14-2013, 09:56 AM   #922
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Chest freezer deal for those looking to make a fermentation chamber or keezer.
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Old 04-14-2013, 09:46 PM   #923
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If you keg and use dry yeast, it's about two weeks using a kit.
If you bottle, add another two weeks.

Obviously more complex beers can take a lot longer.
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Old 04-16-2013, 05:10 AM   #924
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New Brewery part 2

Finally. I haven't brewed in so long. I feel like my families lives have been in transition for forever!

I have a new house.



With a new view



To go with my new brewery in the garage, which I missed on the old version



and, a couple weeks ago, we added a new brew buddy



Other than the check I sent to Uncle Sam yesterday, life is GOOD

Today is the first brew in the new house. I'm back in the saddle
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Old 05-08-2013, 09:25 AM   #925
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Levain suggested I check out this thread--good to see others with a passion for both ADV riding and homebrewing. I've only been brewing about a year but have done ~30 batches in that time. Did a kit for my first batch then switched to all-grain and never looked back. I mostly brew west-coast versions of English ales: pale ale, IPA, porter, stout. I have brewed a few lagers, which were fun but also a pain in the ass.

Initially I was doing brew-in-a-bag for all-grain, then switched to a three vessel system with a kettle-based MLT. I recently added a pump, so I can recirculate. Since it's a kettle, I can add direct heat to control temps (technically a RIMS system, I suppose), I just have to watch it really closely, as I don't have any automation.

I brew in the kitchen, which is really convenient and works for me since I have a gas stove with a high-output burner that gives me plenty of heat to bring 8 gallons to a full boil. Fermentation is in a temp-controlled chest freezer out in the garage.

I've also been kegging since my first batch. Never had any interest in bottling, which was reinforced last night when I attempted bottling for the second time and ended up with most of the batch on my basement floor when my bottling wand leaked.

Any FF's in Utah or passing through are always welcome to come fill a growler off of my kegs.
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Old 06-01-2013, 07:54 AM   #926
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WLP 023 is pretty impressive stuff!

I brewed a best bitter a couple weeks ago. Fermented with White labs WLP023. It is known to just rip through a beer, and it certainly did! Finished in the fermenter in 36 hrs. from 1.042 to 1.010!

I left it as normal for 7 days, racked into two casks, primed with my usual 2oz. sugar each and vented one today. This yeast is also known to ferment all the way down to 50F. My cask fridge is set at 52. The cask has been in for the normal 7 days before venting and holy hell! I've never had a cask vent so crazy. It clearly continued fermenting cold. Note to self: next time, no primings and a little more head space in the cask!

Note all the beer its already spewed in the bucket. That doesn't count what exploded onto the floor. I have to be careful with a cask that vents that much. Complete loss of carbonation is possible, though unlikely, drawn out by such explosive venting. I'll post back with a pint sometime in the next 24-36 hrs.

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Old 06-01-2013, 02:42 PM   #927
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Hooray for cask beer!!

Brewed up a Kolsch today for a wedding.

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Old 06-02-2013, 10:49 AM   #928
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Anybody familiar with the little 1or 2 gal brew kits?

They are cheap and don't seem as involved. Are these kits
worth any thing as far as quality beer taste goes?
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Old 06-02-2013, 12:23 PM   #929
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Quote:
Originally Posted by fz6kd7 View Post
Anybody familiar with the little 1or 2 gal brew kits?

They are cheap and don't seem as involved. Are these kits
worth any thing as far as quality beer taste goes?
They'll probably be equally involved (not a lot of shortcuts in the process) depending on the kit. Some like Mr. Beer do take some liberties like using hopped malt extract and a shorter boil, but it affects the final product. I much prefer making more beer for the same amount of work (aside from the bottling side), but I've heard good things about some of the more oddball small kits.
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Old 06-02-2013, 12:31 PM   #930
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What i looked at was a brew kit from northern
Brew

Mr beer is not what i'm after
I just don't drink enough to brew gallons
at a time....then again maybe i need to drink more huh.

Thank fo the reply
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