Home Brewers thread

it was cooling everything to 30 degrees, all good now, temp controller wired and functioning great - i went with the stc1000 and made it myself. it's running without an enclosure at the moment but not a big deal.

 

already had, didn't know that was your place though

 

I spy a Ted on C&B - was that during the boat bitter filming? My hops look like they are getting really close to being ready and I'm getting excited
Also, I picked up a bunch of ingredients yesterday to make up 3 apple based beer recipes including 1 with 12 pounds of apples in the boil and i'm going to make some Gunslinger Graff!

 

i'm going to be brewing this up tonight
http://beerrecipes.org/showrecipe.php?recipeid=574
PM/text me if you wanna just hang out

 

Here's my cascades, and the little bit of nugget to the left on the screen.

 

wow, so other people do come in here. sometimes i feel like i'm talking to myself my imaginary friend just the hops - yes the hops, they speak to me

 

Ive found different recipes but i would be interested in trying to clone Stone's 15th anniversary imperial black ipa. Was one of my favorite beers. My last bottle i had broke on the way home

 

well my ciders are brewing up. i did one basically straight-up with brown sugar to up it to 1.050 and added tannin for complexity.
the other i'm excited about, i made up brewing TV's featured recipe "Gunslinger's Graff" and it looks/smells/tastes fantastic even before it's fermented

 

Mmmmm Cider. Let us know how they turn out and post some pictures of them.

 

I just threw my cider on tap.
5 Gallons Target Market Pantry Apple Juice
2 lbs Corn Sugar
1 packet Red Star Montrachet Wine Yeast

Pretty tasty. The wine yeast gives it a little more, I have used champagne yeast in the past. Took a lot longer to finish with the champagne yeast.

 

I noticed several of you are using maple syrup in your homebrew. Sometimes we get batch that was cooked a degree too much and it'll start to sugar (develop crystals in the jar), or is starting to get too dark(syrup gets darker as the sap season goes on but tastes the same). Technically we can re boil the sap if it sugars but it gets to the point to where you're just sick of it all. So if any of you are interested in lower quality maple syrup for cheap I might have some available in the coming weeks.

 

This is my go to recipe for apfelwein, hard to beat! How carbonated do you like it?

 

I through it in a keg and carbed it that way. I thought it was great just the way it came out but most people thought it was too dry. So I backsweetened it with one can of frozen apple juice concentrate. It came out good, but a little too sweet for me(so everyone else liked it).

 

I have yet to try a wine yeast for apfelwein, i've always used champagne yeast. What do you find the wine yeast adds?

 

This year i've added some protection to my hop garden. Milo- the pergola protector.

 

The wine yeast seemed to finish quicker than the champaign yeast.