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Discussion in 'Shiny Things' started by levain, Jan 19, 2009.
That's exactly how I run my Brew Magic.
This morning I bottled by first all-grain batch, an imperial stout. Pretty tasty right off the bat, can't wait until it's carbed up!
Mmmmm, Imperial Stout! Got 5 gallons in the fridge and it's a wonderful thing. Brewing a Sticke Alt with one friend tomorrow and on New Year's my partner and I are doing a Dopplebock!
Now here's a question I'll extend to the masses. For those using a plate chiller, do you go from the kettle, through the chiller and right into the fermenter or do you recirculate back to the kettle until you reach your temperature?
The reason I ask is we have always recirculated the hot wort for 15 minutes to clarify using a whirlpool method. Once we have clear wort we switch the beer line from the whirlpool to the chiller. As soon as it comes out of the chiller you can see the cold break forming. Others I talk to say they cool the whole kettle by running through the chiller and then back into the kettle and after thinking about this the thought that the "filter bed" would trap the cold break also making the wort even clearer in the fermenter.
So what are your thoughts on this?
Ruby Street is local to me, good guys over there. They make nice systems.
We now recirculate thought our chiller and back into the kettle to trap the cold break protiens. It clears the beer up even more and afterwards you have a nice cone of stuff whirlpool end into the center of your kettle and not in your fermenter. Haven't had a problem yet with that method.
If you still bottle your beer, new years day they are every where and free. The champaign bottle is perfect and holds a regular cap. It also holds enough for 2 good pours and whats beer without friends.
Just need to watch what bottles you have. Some are 26mm(standard bottle caps) and some are 29mm. Gotta have different caps and capper for the bigger ones.... IIRC, never actually done it.
I use the champagne bottles a lot for cider and beer. Been surprised a couple of times by the bigger capped bottles. Work great and have to wash less bottles. Friend still works in the bar biz, and brings over plenty.
Love your brewery and thinking of setting one up myself. Need avoid to take fumes and heat out of the house. Right now it sicks to boil off outside with snow and cold.
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I just started a chocolate milk stout tonight. This is my first "flavored" beer - any advice?
Pitched a nice Indian Brown last night. Should be yummy...
Today is bottling day:
Export stout ~6.5%
SWMBO Wit for the wife
Going to try a Taddy Porter clone from Clone Brews today as well. Wife is ready for me to have the 15 gals of beer our of her laundry room...
Got a Weiss beer on tap, a red ale and a Saison on the way. IPA just brewed yesterday. Spring requires mowing the lawn so we'll have to brew a lager next
Sipping Rye IPA aged in a rye whiskey barrel while cleaning kegs. Tomorrow we keg Oktoberfest! Most will be lagered over the Summer but at least three bottles will go into competition next month along with a Doppelbock that's tasting rather silky!! LIfe is good!
I'm embarrassed to say that due to work and home life, I haven't brewed in well over a year:eek1 Still, lots has happened, including a new house, and a new brewery! Again!
The new cask set up is pretty nice. Fortunately, a local brewery is kind enough to fill a pin on occasion so I haven't gone completely dry. Once I get it all set up, I'll post pictures of the New Brewery. I'm not sure what that makes the brewery on page 1 at this point? Should we change the name of the thread to Old Brewery?
What needs to happen to make this thread 5 stars?
4 starts for a beer thread on a motorcycle forum ain't too shabby.
New house and new AGAIN brewery huh?
If you ever make it out this way, you should make a point to go to Brewers Union in Oakridge. To my knowledge, hes' the only brewer in the US doing all cask beer in a English style pub. He's very particular about his pints, even pours a true 20oz glass. Pretty cool guy.
First I've heard of him...will have to check it out soon
Needing to empty out any kegs? I've got an empty growler sitting on the counter
Moving in a month and deliberating on a brew stand. New house has a NG stub on the patio, on the fence between my original plan (electric) and a natural gas Brewtus style setup.
Haven't brewed since October, it's killin me!
really? look at some of the posts in the Eugene/Springfield. The guys stop by there all the time.
As for beer, we are in between right now. Just blew the red ale and the weiss. we will have an IPA and a saison up soon. I'll give you a shout
I haven't brewed in almost 5 years. I brewed all grain at the time. The brewery is basically ready to go in the basement now, after having lived here for 4.5 years, and 'working on it' for almost a year.
I used to use Promash. I have a bunch of recipes on the old computer that was in the brewery at the old house, but even back then it was woefully out of date. A check of the promash website shows it still isn't updated so.....what's a good one? Preferably something that people upload recipes for.
I think for the inaugural batch I am just going to purchase a kit instead of using one of my clonebrew books. It all seems a bit overwhelming and like preparing to brew for the very first time again