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Old 01-16-2005, 10:46 AM  
Dartgod Dartgod is online now
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Home brew

I know there are some other home brewers on here; Bwana and TJ for starters.

I'm brewing my first batch ever today. It's a German wheat. Looking forward to tasting this bad boy in about a month!
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Old 08-14-2018, 10:32 PM   #256
Boise_Chief Boise_Chief is offline
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Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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Old 08-14-2018, 10:36 PM   #257
Boise_Chief Boise_Chief is offline
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This is my first batch in 25 years and Ive forgotten pretty much everything from when I brewed with my dad. I didnt take an initial gravity but it was at 1.012 coming out of the primary fermentation.
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Old 08-15-2018, 08:20 AM   #258
Bearcat Bearcat is offline
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Originally Posted by Boise_Chief View Post
Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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I've typically done it for a couple extra weeks, but I'm sure it could be more... I typically do it so I can play with adding flavor to it. I've only made stouts, so clarity has never been a goal.

Hoping to get back into it this winter... unlike KC, I don't have a perfect 68 degree basement all year.
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Old 08-15-2018, 08:27 AM   #259
DMAC DMAC is offline
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I know this crowd will roll their eyes but I am excited. I have a batch of kombucha fermenting that will be flavored with a heavy dose of Nelson Sauvin hops from New Zealand.
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Old 08-15-2018, 08:32 AM   #260
Marcellus Marcellus is offline
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Originally Posted by Boise_Chief View Post
Anyone have thoughts on secondary fermentation? I just moved a nut brown ale over tonight. I will be kegging and want it as clear as possible.
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Unless you plan to hold the beer in fermentation for longer than 6-7 weeks I wouldn't move it as it adds little value and can actually oxidize the beer. When I make lagers I secondary in the keg so its only moved once.

One of the worst things you can do to beer is oxidize it after initial fermentation and every time you move it you are adding oxygen. This is one of the main reasons a lot of home brew taste like home brew. Breweries and advanced home brew systems can move beer without adding oxygen because they are closed systems. If you are siphoning you are adding a lot of oxygen.

When I do an IPA I do 7 days of fermentation and then 5-7 days dry hop in the primary. I then cold crash the primary for 1-2 days and then CO2 purge a keg and move it to the keg and carbonate. You can turn around an IPA in about 17 days doing this and have some of the freshest IPA you have ever tasted.

When I started I used to secondary everything thinking I was making a cleaner beer but have found not moving it makes a better tasting beer.

If you are doing some long term aging like making a brett beer, barley wine, or something thats going to take a few months, yea move it to secondary. (Brett actually likes oxygen so its not a bad thing to move a brett beer once)

My. $.02


Whats cool is you are brewing!

Edit: I was checking my BeerSmith program this weekend and counted that I had already brewed 110gal this year. I think the most I have done in a year is around 130gal. I should hit 160gal or so this year.
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Old 08-15-2018, 08:34 AM   #261
KCUnited KCUnited is offline
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My most recent DDH IPA with eldorado, citra, and galaxy. It's the first I've done with a completely closed transfer from fermenter to keg, which has gone a long way in preserving the freshness of the hops. Brewed one month ago today.

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Old 08-15-2018, 08:36 AM   #262
Marcellus Marcellus is offline
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My most recent DDH IPA with eldorado, citra, and galaxy. It's the first I've done with a completely closed transfer from fermenter to keg, which has gone a long way in preserving the freshness of the hops. Brewed one month ago today.

Bingo.

What fermenter are you using?
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Old 08-15-2018, 08:39 AM   #263
KCUnited KCUnited is offline
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Bingo.

What fermenter are you using?
I use Speidel fermenters.

EDIT: the plastic 30L
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Old 08-15-2018, 08:59 AM   #264
Marcellus Marcellus is offline
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I use Speidel fermenters.

EDIT: the plastic 30L
I've actually considered that, you recommend them Im guessing?
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Old 08-15-2018, 09:15 AM   #265
KCUnited KCUnited is offline
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I've actually considered that, you recommend them Im guessing?
I do. The things I like about them are:

Fairly inexpensive
Large screw off top making it easy to clean
Bottom spigot for easy transfers, gravity readings, etc
Easy to modify - there's even keg posts and other mods available online
Well made with sturdy handles making it easy to move

Things I don't necessarily like:

The sizes are odd. The 20L is 5.3 gallons and the 30L is 7.9 gallons. Kind of tweener sizes so you have to be cautious of headspace
You can't really see into them if you care about watching your krausen or seeing your beer
With it being plastic, you obviously have to be cautious of scratching the inside, but they're a really hard, durable plastic

The pros easily outweigh the cons for me, but I equate fermenters to smokers and what works for one might not be the best option for someone else.
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Old 05-04-2019, 06:06 AM   #266
KCUnited KCUnited is offline
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I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

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Old 05-04-2019, 07:17 AM   #267
Otter Otter is online now
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I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

That almost looks like an adult ice cream sundae. Rep!
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If the Chiefs manage to grab Mahomes I officially claim him as my "adopt a Chief".
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Old 05-04-2019, 07:25 AM   #268
KCUnited KCUnited is offline
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That almost looks like an adult ice cream sundae. Rep!
Thanks. Our club parties attract a lot of dudes, so I wanted to brew something that might appeal more to the ladies. Rosé wine colored, low abv crusher at 4.5%, and I added some lime zest to give it a cherry limeade summer-y kind of feel.
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Old 05-04-2019, 02:01 PM   #269
lewdog lewdog is offline
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I brewed a Belgian witbier with cherry juice and lime zest for our clubs Cinco de Mayo party. Calling it Wit Cherryfield.

That looks great. Appeals to me but I'm gay so that's cool.

Nice work, Chief.
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Old 05-31-2019, 09:47 AM   #270
KCUnited KCUnited is offline
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Brewed a pastry Berliner with apricot, vanilla, and cinnamon with a touch of lactose. Kettle soured with Goodbelly. I'm calling it Charlie Weisse



Club space where I brew.

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