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what is everyone brewing?

Discussion in 'Homebrewing' started by cvisinho, Feb 24, 2013.

Page 4 of 7
  1. Feb 9, 2014 at 11:23 AM
    #61
    disc0monkey

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    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    Very nice. I wanna do a coffee stout soon
     
    disc0monkey, Feb 9, 2014
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  2. Feb 10, 2014 at 8:30 AM
    #62
    Jib Bandits

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    Jib Bandits Pork eating crusader. An "infidel".

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    The coffee stout I brewed was a milk stout that I added 5 oz of coarse ground beans to the partial mash steep, then added another 5-6 oz whole beans into the secondary for about two weeks. Won't try that method again :( it gave the beer a stale pot of coffee taste... I'm gonna try another coffee stout but this time just cold brew some good fresh coffee and throw it in right before botttling, hopefully it'll have a fresher coffee flavor.
     
    Jib Bandits, Feb 10, 2014
    #62
  3. Feb 10, 2014 at 8:47 AM
    #63
    Smashing

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    Smashing Well-Known Member

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    Great thought! Probably going with I'm An ASS
     
    Smashing, Feb 10, 2014
    #63
  4. Feb 10, 2014 at 8:52 AM
    #64
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    That's what I noticed from my first few coffee beers that I have made. I've tried brewing a pot and adding it to the boil, adding the beans to the boil, and adding the beans to secondary. The cold brew method is great since the taste isn't bitter. I also use a lighter roast coffee.
     
    greeneggsnspam, Feb 10, 2014
    #64
  5. Feb 11, 2014 at 6:42 AM
    #65
    disc0monkey

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    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    Thanks guys! That's good to know
     
    disc0monkey, Feb 11, 2014
    #65
  6. Feb 21, 2014 at 4:23 AM
    #66
    MJS

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    MJS Well-Known Member

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    Agreed, cold brew is best. I also tried a vodka extract cold brew and that was super bitter and phenolic.

    Kegged my Rye wheat IPA yesterday...tastes great, although it's more of a pale ale ish
     
    MJS, Feb 21, 2014
    #66
  7. Feb 21, 2014 at 4:30 AM
    #67
    greeneggsnspam

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    greeneggsnspam ಠ_ಠ

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    Sounds like a tasty mistake. :cheers:

    I checked it after primary, and the stout turned out really well. I was considering on not even adding the coffee. But I did anyway, because coffee. Only 1 more week until I can see how it all came together.

    Onto planning another batch!
     
    greeneggsnspam, Feb 21, 2014
    #67
  8. Feb 21, 2014 at 4:45 AM
    #68
    tx_shooter

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    tx_shooter This place is a cesspool of bfo and spacer lifts

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    UPS brought some brewing up grades yesterday. I ordered the 8.5" x 18" stainless hops basket and cam fittings from Stainless Brewing. Everything looks/feels great. I cannot wait to brew with it all next weekend.

    IMG_20140220_192037_977_zps9tq47psl_52bca931946519e5d447290e0e37a2fa4b253811.jpg
     
    tx_shooter, Feb 21, 2014
    #68
  9. Jun 19, 2014 at 8:46 PM
    #69
    El Taco Sucio

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    El Taco Sucio Well-Known Member

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    You are cruel for showing me that, and even more cruel for introducing me to stainlessbrewing.com :mad:
     
    El Taco Sucio, Jun 19, 2014
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  10. Jun 19, 2014 at 9:11 PM
    #70
    El Taco Sucio

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    El Taco Sucio Well-Known Member

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    I'm brewing a Hoegaarden clone on Tuesday:

    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Dirty Ho
    Brewer:
    Asst Brewer:
    Style: Witbier
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 13.44 gal
    Post Boil Volume: 11.44 gal
    Batch Size (fermenter): 10.00 gal
    Bottling Volume: 9.25 gal
    Estimated OG: 1.053 SG
    Estimated Color: 3.6 SRM
    Estimated IBU: 15.7 IBUs
    Brewhouse Efficiency: 72.00 %
    Est Mash Efficiency: 79.2 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    1 lbs Rice Hulls (0.0 SRM) Adjunct 2 4.8 %
    9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 42.9 %
    6 lbs White Wheat Malt (2.4 SRM) Grain 4 28.6 %
    5 lbs Wheat, Flaked (1.6 SRM) Grain 5 23.8 %
    1.00 oz Cascade [7.90 %] - Boil 60.0 min Hop 6 13.1 IBUs
    1.00 oz Coriander Seed (Boil 15.0 mins) Spice 7 -
    1.00 oz Orange Peel, Bitter (Boil 15.0 mins) Spice 8 -
    1.00 oz Cascade [7.90 %] - Boil 5.0 min Hop 9 2.6 IBUs
    2.0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 10 -


    Mash Schedule: Temperature Mash, 1 Step, Medium Body
    Total Grain Weight: 21 lbs
    ----------------------------
    Name Description Step Temperat Step Time
    Saccharification Add 7.56 gal of water at 164.4 F 152.0 F 60 min
    Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

    Sparge: Fly sparge with 9.40 gal water at 168.0 F
     
    El Taco Sucio, Jun 19, 2014
    #70
  11. Jun 20, 2014 at 4:37 AM
    #71
    tx_shooter

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    tx_shooter This place is a cesspool of bfo and spacer lifts

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    Everything in that picture has become a well used part of my brewery. I really like the cam lock fittings. The hops basket is worth every penny. I am progressing to all grain this summer so I have been making double duty of the hops basket. I have used it for my steeping grains and hops on three batches now and they all have been great. One of the beers I brewed with it I brewed once with and once without. I like the one with more (slightly better body and flavor IMO). This beer was scored as a 39/50 and 41/50 at Alamo City Cerveza Fest a couple of weeks ago.


    Post a pic of your brewery setup.
     
    tx_shooter, Jun 20, 2014
    #71
  12. Jun 20, 2014 at 7:17 AM
    #72
    disc0monkey

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    disc0monkey All right. I believe ya. But my Tommy Gun don't!

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    anyone know anything that likes to ferment in hotter temps?
     
    disc0monkey, Jun 20, 2014
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  13. Jun 20, 2014 at 10:58 AM
    #73
    Jib Bandits

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    Jib Bandits Pork eating crusader. An "infidel".

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    Try a farmhouse/saison yeast, they like the warmer temps for fermentation. Perfect for summer
     
    Jib Bandits, Jun 20, 2014
    #73
  14. Jun 20, 2014 at 3:07 PM
    #74
    tx_shooter

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    tx_shooter This place is a cesspool of bfo and spacer lifts

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    Define "hotter". Some of your wheat beers do fine in the mid 70s.
     
    tx_shooter, Jun 20, 2014
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  15. Jun 20, 2014 at 5:03 PM
    #75
    El Taco Sucio

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    El Taco Sucio Well-Known Member

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    My setup:
    IMG_2734_zps63f3d05d_f170272875df0c3770234bc9469d23f26f7e6e6d.jpg
     
    El Taco Sucio, Jun 20, 2014
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  16. Jun 20, 2014 at 5:12 PM
    #76
    Tommiet

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    Tommiet Well-Known Member

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    Damn.. doing mine on the stove seems so low class now.
     
    Tommiet, Jun 20, 2014
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  17. Jun 20, 2014 at 5:13 PM
    #77
    Tommiet

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    Tommiet Well-Known Member

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    My brewing seem so low class after seeing this setup.
     
    Tommiet, Jun 20, 2014
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  18. Jun 20, 2014 at 5:54 PM
    #78
    El Taco Sucio

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    El Taco Sucio Well-Known Member

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    Hey, you have to start somewhere. This is my old setup before I built the brew stand:
    3FFE99DB-DBDA-4474-9EE2-7E5373C1D550-117_020dbb622094b925d8f328145686e4f11b260878.jpg

    7E0FA197-15DA-49FD-AA8B-58D3FADADB2A-117_9601f2cc0cb892e0aa798dfcce553eaf82f00601.jpg
     
    El Taco Sucio, Jun 20, 2014
    #78
  19. Jun 22, 2014 at 6:24 AM
    #79
    tx_shooter

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    tx_shooter This place is a cesspool of bfo and spacer lifts

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    Pretty good looking setup you have. Any changes you would make?
     
    tx_shooter, Jun 22, 2014
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  20. Jun 22, 2014 at 4:48 PM
    #80
    El Taco Sucio

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    El Taco Sucio Well-Known Member

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    Thanks, I might raise my HLT and MLT burners a bit and I just made a new sparge manifold but other than that I'm not sure.
     
    El Taco Sucio, Jun 22, 2014
    #80
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