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Discussion in 'Shiny Things' started by levain, Jan 19, 2009.
I googled that and wound-up on a page I've seen before. still too complex for me, but...
yep. that's where I got the idea. The hardest part is bending the copper tube just right. Well worth it.
Exactly. Immersion works, and the cleaning regimen is right up the alley of a lazy man like me. And no worries about any nasties that might be hiding in there, waiting to spoil my precious brew.
I saw that whirlpool that Jamil made and it looks really cool. I may make one one of these days, in my spare time. Heh.
Dare to dream
Just tapped a Saison that I brewed 8mos. ago. Holy shit, this is a good beer! I drank 5 gal. 6mos ago, and set this aside innoculated with some brett. Really, it needs to sit another year or so to get the Brett affect, but the character is definitely there, esp in the aroma.
Dry. Spicy. Slightly funky. Fruity. Won't be around long!
Lucky for you and your beer supply that you live in Rhode Island, and I'm in Montana.
I have a small plate chiller I use for my 5g batches that works great. Took me forever to figure out a good system for it but I cool to 70f in 5 minutes. I store it upside-down in my oven and boil it for a few minutes before use. I bake enough that it charcoals the stuck grains. Haven't had a problem yet.
Sure, I should have some this weekend. The in-laws are coming and they want a brew day.
The plate chiller is a 20 plate 4x 1/2" NPT I got from dudadiesel. I am mostly extract at this point, but I'm turning out some decent brew. I also put my grain in bags which cuts WAY down on clogging.
I was ranchin' yeast for a while...had a few million head in the fridge that got used for over a dozen generations. Worked well but I finally starved 'em to death, poor little fungi.
Ummm Bump .... what's going on with everyone's brewing lately?
I was really surprised and impressed with some of the brewing going on the UK right now that I got to witness on my 3 wk bike trip around the Island last summer. The latest trend is super pale ales with tons of hop character but made in the British tradition of Low alcohol and cask conditioned. VEry impressive ales, in fact one of them, Castlerock Harvest Pale Ale, was named Champion Beer of Britain at this years Great British Beer Festival. By dumb luck, it was one of the beers I fell in love with at the festival.
With that in mind, fermentation is currently slowing down on my version of this new style of British Ale. Fermented with Wyeast 1469, this ale is 100% Weyermann Pale Ale Malt, bittered with Magnum and finished with Cascade. It'll also get dry hopped with cascade in cask.
Here's a link describing the new style evolving. I couldn't believe how much pale, pale beer is being brewed these days in the UK!
I cook my wort in the kitchen. Currently I'm doing a test-boil (tap water in my brewpot) on the new-to-me electric rangetop. I'll probably miss my gas range at the old place, but so far it seems promising. Years ago, I had a shitty glass-top range that wouldn't boil beer worth a damn.
Not sure what I'm gonna brew. Headed to the store for ingredients this afternoon. A pale sounds good.
Ok, I'm in......
Got the "How to Brew" book on order - http://howtobrew.com/intro.html
Can anyone suggest a good brew kit to start with?
I have a basement work room and an extra fridge down here and it's winter.....sounds like a good time to start brewing some beer.... my particular favorites are Brown and Amber ales..:slurp
Do you have a homebrew shop in town? If so, go in and start asking questions. If not, I'd read how to brew and check out northernbrewer.com
There are lots of Internet based home few shops but I find them to be the best for cust. Service, friendliness etc. You can get anything you need from them.
It's one of those hobbies that is as easy or as hard as you want to make it.
Check out The Joy of Homebrewing by Charlie Papazian. Great info for noobs and experts alike.
Some basic suggestions for a beginner-
1. I cannot emphasize enough- SANITIZE Everything
2. Relax and have a beer at every step in the process. It's supposed to be fun.
And... start watching Brewmasters on the Discovery Channel. Surprisingly informative.
Excellent .... looks intriguing. Thanks for the link
Well, the SPF 52 Pale Ale is currently fermenting. Sorry, no pics.
Lots of hops for a pale - 4.5 oz (IBU 52).
I clicked that link and it didn't take you to the right page anymore. Here's another link to the same article