New Brewery!

Discussion in 'Shiny Things' started by levain, Jan 19, 2009.

  1. fifthcircle

    fifthcircle Beer Knurd

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    That's about as clean of the kegerator as I've ever seen! Well done!!


    Sent from my fat thumbs on a small touch screen.
  2. tootal

    tootal Backroad traveler

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    Well we brewed our Imperial Stout yesterday. Seven malts and a 1.091 OG. Irish Ale yeast and away she goes. The last time we made this we won a first in stouts in a nationwide competition. Looking forward to the results!! :freaky
  3. mud

    mud I just wander.....

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    Just brewed up a double chocolate oatmeal stout today. OG is only 1.072 so not real high octane, but should be tasty..... Smelled AWESOME!
  4. Shunka

    Shunka Supervision Required

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    Thanks for all the help everyone. It was indeed a bad regulator. Now to just fine tune. :freaky
  5. discochris

    discochris Long timer

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    Just transfered an Irish Stout to the secondary tonight to bottle next week (and am currently finishing off a 12 pack of Boulevard to get enough bottles for the bottling :evil).

    I mentioned before that I want to do a Rye, but I think that will be my next keg batch - probably brew next week.
  6. mud

    mud I just wander.....

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    Just an update to my question.

    After being in the bottle for only one week, the "hot" flavor is pretty much gone.
    Still needs more time, but it is a really good beer.

    Pretty cool stuff.
  7. discochris

    discochris Long timer

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    I haven't tried any of the Northern Brewer kits, but this one sounds intriguing. The only thing is I'll probably have to get a second carboy if it takes a month in secondary fermentation to condition, as it would prevent me from brewing anything else in the interim.
  8. discochris

    discochris Long timer

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    Quick question.

    I've been buying a 20 lb bag of ice to use as my cooling/top up water for the last couple batches. It gets the wort down to the temp I need to add yeast almost immediately. Is there any reason to NOT do this? It seems like a no-brainer and has worked well so far.
  9. Barron

    Barron M0DAH0LIC

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    :clap If you don't post pics of that beauty over in the awesome thread I will (giving you all the credit of course) :freaky

    That is really sweet!
  10. Dansrc51

    Dansrc51 I need a cape....

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    Unless you can gurantee the purity of the ice, you risk infection. One of the main reasons you boil the wort is to sterilize it and kill any bacteria. The ice may also contain water of unknow quality, with the potential to change the PH of your beer, giving it different flavors then intended.
  11. Dansrc51

    Dansrc51 I need a cape....

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    He and I are working on the business plan for our own pub/brewery. It's still in the early phases, but we have so much equipment now, we've begun refering to his garage as the brewery.
  12. bergermeister

    bergermeister housin'

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    Thanks, and feel free to post it wherever, I'm much too modest :lol3
  13. bergermeister

    bergermeister housin'

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    nice. I was just thinking the other day that there's no good craft brew in Oregon :lol3
  14. Barron

    Barron M0DAH0LIC

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    Done, it's over in thread of awesome now :clap

    -Barron
  15. crazydrummerdude

    crazydrummerdude Wacky Bongo Boy

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    In my grandma's basement is a GM Frigidaire that's been running non-stop on all original parts since it left the factory. It has shocked me.. only once in my 26 years, though! :lol3

    ..and next to it are two IH freezers. Nice stuff!
  16. Dansrc51

    Dansrc51 I need a cape....

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    no doubt :lol3

    Pouring a Munich Helles this weekend, came out great.
  17. discochris

    discochris Long timer

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    Here's the thing though, wouldn't that be the same issue with any top up water? I would think that most ice is probably at least as good quality as my own tap water is.

    There are places where I wouldn't buy ice for brewing (wouldn't use their ice for drinks or a cooler for that matter either.)
  18. tootal

    tootal Backroad traveler

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    After the boil everything must be sanitized. If you're adding ice that has chlorine or flouride to your freshly sanitized wort then you risk off flavors. Tap water contains all of these until you boil it and then these elements are boiled off. Putting ice in your drinking water is ok because you can handle some chlorine in your drinking water but it's not good for beer. The large breweries all run at least carbon filtration and if you ever taste tap water and then carbon filtered water you can really see how it could affect your beer. As mentioned before, you don't know what kind of water was used in store bought ice. I'm sure it won't hurt you in a drink but to put it in santized wort would be a no no. As far as top up water, I wouldn't use water out of the tap for that either. Either boil the top up water or run it through a carbon filter to get rid of the chlorine and other chemicals they put in there. Now I'm assuming your using a city water source. If you have a well then there are other issues.
  19. mud

    mud I just wander.....

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    So far I like their kits. I have done about 10 of them mostly extract, but also a few partial mash.

    This kit, the number 8, is really good (from the reviews it gets). You can not be in a hurry though.

    Also, if you try it. Be prepared to have to keep the primary cool. Mine got up to 83 degrees just from it own exothermic-ness. I am pretty sure this is going to make it not as good as it could be (it's OK right now, but not really good, I hope it gets better with time). It is not supposed to get above 77.....:cry It may be a write-off.

    Live and learn.
  20. Dansrc51

    Dansrc51 I need a cape....

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    That is correct. I did the same thing for years when I first started home brewing. When you make heavy porter and stout extract kits some of the off flavored are less noticeable and it may seem like its not a big deal, but the more complex your beers get, the lighter and especially all grain will really be effected by this. You can ruin a good batch pretty quick.