TLDR Beer Club - Page 183 - The Lounge Discussion and Review on Literature, Arts, Culture

Thijs908 · 01-04-2011, 02:09 PM

Rodenbach definitly my favorite on that picture

took a tour in their brewery a few years ago... the smell there makes you fall in love

cardsman · 01-04-2011, 02:32 PM

Quote:

Originally Posted by RunDownHouse

So far this summer, I haven't been able to cool my wort below 85F or so, and end up pitching yeast somewhere between 12 and 16 hours after I stop the boil. If your sanitation is good you can usually get by with that, although its obviously not ideal. One extra hour I wouldn't sweat in the least.

If you got a kit with a carboy, the bung is for the carboy. The lid should have a hole with a rubber grommet, you just shove the airlock right in that hole.

Started brewing with a friend of mine this summer, pretty interesting to me. I've done two hefeweizens (in the style of New Belgium Mothership), drinking a chocolate stout now that's incredible, and we have a porter in primary.

My buddy has all of the equipment, what he's done to cool down after the boil is take a copper pipe, coil it so it's about as tall enough to run the length of the boil pot, and connects his garden hose to it with a rubber hose and with a rubber hose on the other end as well. The cool water runs through the copper pipe, and out the other end, into his yard, and getting the liquid cool enough to pitch yeast never takes very long. We stir while the water is running to ensure that the cooling takes place evenly.

cardsman · 01-04-2011, 02:33 PM

Quote:

Originally Posted by Markusgc

Make a wort chiller. They run off the kitchen sink - but you probably know that. They sell kits at most homebrew stores, you just buy the copper pipe. I wrapped it around a 5-gallon bucket quite easily; just make sure whatever you wrap yours around fits inside your boiling pot.

Alternatively, you could try using less water in your sparge and add ice when you finish your boil. I've never done that myself, but I don't see how it would hurt.

At the brewery, I get my wort chilled to about 90F with my heat exchanger as it goes into the fermenter then use the glycol system to get me down to target temperature. I pitch yeast once I break 70F as long as I feel everything is working correctly.

guess I didn't read down far enough

Coff · 01-06-2011, 04:07 PM

I did a 60 min clone last Thursday then went out of town Friday morning. I made a 1.L starter with some washed 1056 yeast I had from 2 weeks prior and pitched it at about 9pm Thursday, it was bubbling away about 2 hours later.

I then went out of town and when I cam home Sunday morning I found quite a mess, I always heard that washed yeast can be pretty explosive so luckily I decided to ferment this in the tub. The stopper and airlock actually shot off and hit the ceiling...

animal_chin · 01-06-2011, 10:54 PM

Decided to treat myself and bought a 4 pack of Old Rasputin Russian Imperial Stout. The rumors are true, this beer is delicious. And it's like the darkest thing I've ever seen. I tried shining a LED flashlight through it and I could barely see it.

rapidacid · 01-06-2011, 11:31 PM

Quote:

Originally Posted by Coff

The stopper and airlock actually shot off and hit the ceiling...

Blow off tube ftw

Quote:

Originally Posted by animal_chin

Decided to treat myself and bought a 4 pack of Old Rasputin Russian Imperial Stout. The rumors are true, this beer is delicious.

I find this RIS way too hot with not much balance ... I don't enjoy it

animal_chin · 01-06-2011, 11:41 PM

Quote:

Originally Posted by rapidacid

I find this RIS way too hot with not much balance ... I don't enjoy it

Don't really know what you mean by "hot" but if you mean alcohol taste this is a relatively low ABV (9%) for a RIS. Can't taste the alcohol in it one bit. This one is really quite good.

rapidacid · 01-07-2011, 07:24 AM

Beer Advocate vehemently disagrees with me ... I'll have to give that one another shot

Coff · 01-07-2011, 08:50 AM

Quote:

Originally Posted by rapidacid

Blow off tube ftw

Yea I know, I just didnt think it would be that bad.

rapidacid · 01-07-2011, 10:49 AM

Quote:

Originally Posted by Coff

Yea I know, I just didnt think it would be that bad.

Two things I've adopted when homebrewing:

1) Don't ever leave when the water is running, no matter what
2) There's no reason not to use a blow off tube

Coff · 01-07-2011, 11:52 AM

Yea makes sense, Im brewing up a Brown ale on Saturday morning then heading out of town Monday night for 2 weeks. I think this time I'll use the blow-off

ghostlove · 01-07-2011, 01:15 PM

you didnt toss the 60min clone did you?

Coff · 01-07-2011, 03:33 PM

Absolutely not.

Ineedaride2 · 01-12-2011, 01:26 PM

Quote:

Originally Posted by Coff

I did a 60 min clone last Thursday then went out of town Friday morning. I made a 1.L starter with some washed 1056 yeast I had from 2 weeks prior and pitched it at about 9pm Thursday, it was bubbling away about 2 hours later.

I then went out of town and when I cam home Sunday morning I found quite a mess, I always heard that washed yeast can be pretty explosive so luckily I decided to ferment this in the tub. The stopper and airlock actually shot off and hit the ceiling...

Same thing happened with mine, except I had mine in the closet. Then it ran under the door, and under the refrigerator. It was one hell of a mess.

I'd do it again though, as that beer was awesome. And gone.

RIP, 60 minute clone.

ColeW123 · 01-12-2011, 10:11 PM

Well, enough of this home brewing stuff.

I picked up a 6-pack of this.

I wasn't expecting much but wow, it's pretty damn tasty. It's not too hoppy but hoppy enough and has a nice fruity (but not too fruity) aftertaste. I really enjoyed it!