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I haven't brewed since back in March I think but it's about time. I've redone my converted kegs, they're at the welding shop right now getting fittings welded on so I don't have to deal with a leaky mash tun full of 30 pounds of grain. I put an extra inch of insulation inside my fermenting cabinet built for my conical, and I have another chest freezer for storing my beer during this heat.
I also made a deal with my boss that he'll cover me every other weekend. Except for my 2 week vacation I just took I've had one Sunday off since February. I don't have to do much but I'm on call and it's risky to start brewing knowing that at any minute a client or employee may call with a problem.
So I'm going to make a starter for a batch of Happy Wife Pale Ale to brew this weekend, and then I think I'll brew a Wee Heavy to have ready for the winter. If my cabinet will maintain 50F I may even brew a dunkelweissen for Oktoberfest.

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Comment by RocDoc1 on June 22, 2009 at 8:43am
30 gallons sounds so much better than 5, but it's a start. I always have a few brett beers on hand but this was my first attempt at a true sour.
Comment by Brett Begani on June 22, 2009 at 8:37am
Holy Crap!
Good for you, my Flanders is in primary right now, and will head into the Oak Barrel next week. toss in some roselaire, and hopefully in a year I'll have 30 gallons of a very delicious beer.
Comment by RocDoc1 on June 21, 2009 at 4:15pm
I didn't get my kettles from the welding shop so I have to wait until tomorrow to brew. But I did rack my Flanders Red onto 7 pounds of fresh cherries. As I was racking I tasted a small glass and I almost wish I had bottled it today. After 2 years and 4 months in secondary it's the most amazing beer I've ever brewed. I did save 3 bottles of it un-cherried so in December I'll compare the 2 versions. I figure 3 months on the cherries, bottle and store until around Christmas. That will make right at 3 years since I fired up the mash tun for this beer. If nothing else I've learned patience from this hobby.
Comment by RocDoc1 on June 18, 2009 at 6:48pm
I made a 1L starter today for a wit experiment I've been wanting to do for a while. I'll brew up a normal 10 gallon batch of spiced wit, around 1.060 OG, and rack it into 2 buckets. One gets the original wort. For the second bucket I'm going to do a small mash with 2 pounds of rye and 2 pounds of 2-row pale, boil it and add it for a rye wit. I'm hoping the dry spiciness of the rye will work in a wit,but in reality I have no clue.
Comment by Brett Begani on June 17, 2009 at 10:19am
we're still waiting on the 16 year old to finish up high school so I can buy a house with a three car garage. and I still don't know if I'll be able to park the car in it. hehe...
Comment by RocDoc1 on June 16, 2009 at 8:31pm
We have a large 2.5 car garage with a small room(my Beer room)and my wife drives a Miata so I get all the rest of the room. She actually encourages me to brew-that way I'm either in the garage brewing or at home drinking homebrew. We've got lots of room here, the kids have moved out so it's just us.
Comment by Brett Begani on June 16, 2009 at 8:13pm
nice. my wife would kill me if I had that much in my garage. she's already got a problem with the space the chest freezer takes up. :)
Comment by RocDoc1 on June 16, 2009 at 4:30pm
I had to build a cabinet tall enough to fit my 12 gallon conical, I think it's around 50" tall. I have a chest freezer for serving, a fridge for lagering and carbonating up to 6 kegs and my son just got a chest freezer from his boss. And by buying a couple of buddy's old kegging setups I've ended up with 4 temp controllers-3 analog, 1 digital for my conical.
Comment by Brett Begani on June 16, 2009 at 4:03pm
I setup my chest freezer for 50 degrees so lagering doesn't interfere with other brewing. then I started to bottle. oops.

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