The Beer Nerd - what are you drinking / brewing thread

I really need to focus on the yeast a bit more for mine. I have a stirplate and everything, I always plan last minute to brew and never have time for a starter. The harvested slurry i used for my pale kicked off quick and worked real cleanly.

 

If you don't have time to plan your starters, you can brew and cool your wort, then draw off a quart or so of the wort for a starter. Run it 12 hours on the stir plate and pitch the whole 9 yards. If OG is too high you can dilute with water as needed to keep the gravity around 1.040. It's pretty common for me to brew in the evening and pitch the next morning.

 

Uh oh turning 40 this year

I was born in ‘82 so I still have a couple years.

I’ve been buying most of my beer in cans but I think SN pale ale is a beer better from a bottle. Or maybe this batch is just more fresh than I’m used to. It’s good though!

 

You've just got all the brew hacks

 

I'll try it!
And yup...over the hill! Going to need one dem hearing cone jiggers do's

 

Thought I'd share this.
Got a good laugh!

 

Starting my first home brew this evening. Basic wheat ale kit from True Brew. I'll let you all know how it goes! Just finished boiling and it's fermenting now.

I'm going to start a cider next weekend also. I have 4 glass gallon jugs of apple juice that I'm going to take a little out of, throw some yeast and maybe a little maple syrup or brown sugar and see what happens. Something I've been wanting to do for a while, had the hardware for a couple years, quarantine has finally given me some time to tackle it.

 

I am enjoying one of those right now. Almost 2 months in the bottle and it’s great. Almost brilliantly clear and a great caramel flavor with just enough hop bitterness to keep you coming back. This is on my short list to brew again.

 

What great color and clarity. You look to have better carbonation than the ESBs that I've had.

 

It might be a bit high for style. I use Domino dots in each bottle instead of batch priming in a bucket to reduce oxidation as much as is possible with bottling. That comes out to around 2.2 volumes of carb I believe? I think most British pale ales such as this are below 2 volumes.

 

meh

 

I laughed pretty hard at this

 

That's another of the many areas I lack experience in, Oxidation. Just got an O2 stone and have been seeing where some guys give their wort an extra hit two and three days after brew day (more for higher ABV beers). So at what point does oxygen go from being necessary for the healthy reproduction of yeast, to the destroyer of beer?

 

12-24 hours post-pitching is where I'd draw the line. Even with big beers I'd be reluctant to hit it again once fermentation has started.

 

What @Beer:30 said for sure

If you ever feel like going down a rabbit hole, Google LODO (low dissolved oxygen) brewing techniques. I’m not saying guys that follow that are crazy, but it’s almost like a cult lol

 

Tonight's starter. I hadn't heard of a black IPA before so I had to try it.

 

So have you ever added additional yeast nutrient or sugars afterwards in the hopes of boosting a sluggish fermentation?

 

One of the best styles that went out of fashion too fast! If done right.

 

New to me!

 

Yeah, one of my faves.