Wednesday, August 19, 2009
Experiences with Fermcap-S
Friday, July 31, 2009
Lazy Man Carboy Cleaning
Cleaning Procedure
- Halfheartedly rinse trub out of carboy with 1/2 gallon of water. Really. Halfheartedly.
- Place carboy in the location it will sit for up to 7 days. Location should allow for some water+Oxyclean spillage.
- Add 6 tbsp Oxyclean Free to empty carboy (one tbsp for every gallon, plus one extra for fun).
- Fill carboy with water just until it overflows.
- Make sure it is water and not just bubbles that is overflowing.
- Cold tap water is fine.
- There is no need to stir in the Oxyclean.
- I use a hose.
- I do not cover the mouth with anything.
- Wait 1 - 7 days. (From my experience, I no longer see any bubbling activity after one week. Letting it sit indefinitely should not be a problem. I've read that one day is sufficient time for the cleaning action to complete.)
Rinsing Procedure
- Filled carboys are heavy! Siphon is our friend! Siphon the cleaning solution out of the carboy. Do something else while it is emptying (like step one above).
- Repeat step 1 for each carboy you are cleaning, preferably in parallel.
- Use either the last remaining gallon of cleaning solution in the carboy, or a fresh gallon of water (or both) to swirl out the remaining muck in the carboy. (Many rinsing steps remain, so don't stress this step too much. Just make sure the walls looks clean.)
- Add approximately one shotglass of distilled white vinegar and approximately one gallon of water directly to the carboy. You must use distilled vinegar!
- Seal the carboy with a solid stopper.
- Swirl carboy mildly, then invert and mildly swirl inverted carboy.
- Lay carboy on its side on a soft surface. DO NOT LAY ON CONCRETE as the next steps may introduce stress fractures that could eventually lead to a dangerously shatter-prone carboy. Grass is great. Other surfaces?
- Using your foot to push, roll carboy. Do approximately three revolutions in about 10 seconds.
- Remove stopper and dump vinegar.
- Add about a gallon of fresh tap water to carboy. Repeat steps 5 - 9, then dump out water. You can probably skip this step, since it will be followed by a Sanitizer Rinse.
- Repeat steps 3 - 10 for each carboy you are rinsing.
Sanitizing Procedure
- Add about a gallon of sanitizer to carboy. Repeat steps 5 - 9 of the Rinsing Procedure, then dump or save sanitizer.
Alternatives
As is the case with the Lazy Man Keg Cleaning, the Vinegar Rinse may be unnecessary if replaced by a Star San Rinse.Thursday, July 30, 2009
Lazy Man Keg Cleaning
I should note that this procedure eliminates scrubbing altogether, by utilizing the power of Oxyclean. The stuff is truly amazing, given enough time. I'll venture to say that Oxyclean cleans my kegs and carboys better that I'd ever be able to do with a brush.
Cleaning Procedure
- Halfheartedly rinse trub out of keg with 1/2 gallon of water. Really. Halfheartedly.
- Remove the plugs (posts), poppet valves, and gas dip tube, and place all of them inside the keg on the bottom. Remove the liquid dip tub and place it inside the keg as well (doing so will prevent the keg from being closed, which is fine). Be sure the poppet valves are separated from the posts. Keep the lid handy.
- Place keg in the location it will sit for up to 7 days. Location should allow for some water+Oxyclean spillage.
- Add 6 tbsp Oxyclean Free to empty keg (one tbsp for every gallon, plus one extra for fun).
- Fill keg with water just until it overflows.
- Make sure it is water and not just bubbles that is overflowing.
- Cold tap water is fine.
- There is no need to stir in the Oxyclean.
- I use a hose.
- Dip both "ends" of the keg lid inside the cleaning solution in the mouth of the keg.
- Do not attempt to properly install the lid (the liquid dip tube will prevent you from doing so). Instead, simply set the lid on top of the mouth of the keg to keep bugs out.
- Wait 1 - 7 days. (From my experience, I no longer see any bubbling activity after one week. Letting it sit indefinitely should not be a problem. I've read that one day is sufficient time for the cleaning action to complete.)
Rinsing Procedure
- Add one shotglass of distilled white vinegar to approximately one gallon of water in a bucket. You must use distilled vinegar!
- Lay keg on side to empty most of the cleaning solution. Orient the gas port so that it is directly below the liquid port (or vice versa) to promote emptying. Do something else while it is emptying (like step one above).
- Move the liquid dip tube and the keg lid to the vinegar bucket.
- Repeat steps 2 and 3 for each keg you are cleaning.
- Collect the posts, poppet valves, and gas dip tube. This can be done by slowly raising the bottom of the keg until those items slide forward within reach. Transfer those items (a total of 5 items) to the vinegar bucket.
- Swirl bucket (to rinse everything minus the liquid dip tube).
- Completely empty keg.
- Reassemble keg, except for the lid.
- Pour vinegar solution from bucket to keg.
- Install lid.
- Swirl keg mildly, then invert and mildly swirl inverted keg.
- Lay keg on its side.
- Using your foot to push, roll keg. Do approximately three revolutions in about 10 seconds.
- Remove lid and pour vinegar back into bucket.
- Add about a gallon of fresh tap water to keg. Repeat steps 10 - 13, then dump out water. You can probably skip this step, since it will be followed by a Sanitizer Rinse.
- Repeat steps 5 - 15 for each keg you are rinsing.
Sanitizing Procedure
- Add about a gallon of sanitizer to keg. Repeat steps 10 - 13 of the Rinsing Procedure, then dump or save sanitizer.
Alternatives
Currently, this is the regimen:Water RinseHowever, the Vinegar Rinse followed by a Water Rinse may be unnecessary. I'm not sure yet. People use a Vinegar Rinse as an acid rinse to remove the residue left by Oxyclean. However, others have indicated that Star San is a stronger acid than vinegar, and hence a Star San Rinse should suffice as the acid rinse. I don't know the veracity of that claim. I'll have to test it out.
Oxyclean
Vinegar Rinse
Water Rinse
Star San Rinse
If I were to change my procedure, I'd probably still leave in a lazy Water Rinse just to rinse out the muck loosened by the Oxyclean, like so:
Lazy Water Rinse
Oxyclean
Lazy Water Rinse
Star San Rinse
Notes
It would be nice to be able to fill a corny keg with Star San, and then pressure clean the inside of a keg. Another alternative is to fill one of those pumpable pest control deals with Star San. Anyway, here are a few links:Thursday, June 11, 2009
fittings, kegging, shopping
Edit: kegkits.com has great prices and terrible service. This has been documented extensively at homebrewtalk.com. The owner is supposedly a nice guy. In any case, it took weeks longer than it should have for my order to arrive.
Friday, November 7, 2008
Nov 23rd Brew date
We'll set up space heaters in the garage, and do like before--starting around noon and going in shifts on the burners until we are done.
Post if you are in--and post what you think you will brew.
I will retry the honeyspice IPA. And i will brew some sort of lager.
jerry
Tuesday, September 30, 2008
Fall Homebrew contests
Portland Fall Classic
i emailed the guy and he is trying to find a Eugene outlet that will serve as a drop off point for entries.
--------
Wait, I found another one...
BridgePort's 2008 Hop Harvest Home Brew Challenge
For beers made with fresh 2008 hops. Perfect for our homegrown hop beers.-----
and check this one out...already passed, but worth a look next year...
Hop Madness
Sunday, September 28, 2008
IPA--Honey Spice IPA
1 lbs Crystal 10L
1 lb Honey malt
8 lbs pils extract
2 lbs dry pils extract
1 lb honey.
Hops:
i just threw a .5-1 oz bag of nugget hops in about every 10 minutes or so through a ~ 90 minute boil. One bag was pride of ringwood. A lot of hops.
Plan to dry hop with nugget and cascade.
OG was 1.100. I diluted this later to get to around 1.083 or so.
OT was 70
Yeast was pacman, which i am hoping produces a richer more complex beer, and does not necessarily emphasize the hoppiness.
Mead--Live Blogging the first tasting
Sorry Ron , I'll save a sample for you.
No label for the mead yet. Title under consideration--Bee's bane, because several bees met their maker in this boil. Also, riffing off of Scott, George Herbert Mead. But if this is good, Scott really should have dibs on that in case he decides to make some. (BTW, I am definitely not used to ceding the pragmatist canon to others like this. It is a sign of my utmost respect for Dr. pratt's combination of erudition and beer making talents.)
Mead recipe is relatively simple.
~ 10 lbs of honey (about half was honey from bees feeding on blackberries, the rest was wildflower honey), a few pounds of blackberries and marrion berries reduced and strained, then a couple of jars of pure blackberry juice.
This made about 6 gallons so I split it in two. OG = 1.150. If this reduced to 1.020 with, say a champagne yeast, it would make 17% alcohol mead. Champagne yeast alcohol tolerance is 18%, so this is possible. This is about average for a strong dry mead. If the yeast stops earlier, you just get a sweeter mead.
I used pacman yeast starters in the first stage--because, you know, why not. I had them. The starters, perhaps unwisely, were made with malt and hops, but I am hoping that is drowned out by the honey and juice. (Scott you can quit laughing till these are finished.)
Tonight, I added the always intended second half of a wort to these batches. I siphoned into secondary, then added a wort made from same honey combo, reduced blackberries from Jason and Joanna's back yard, and a small bottle of three different juices--we'll see if anyone can identify them next year when this stuff is ready. The OG of the added wort was also 1.150.
I, of course, took a sample from the already fermented batches, the gravity on these was 1.080 and 1.075. 9.1% ABV and 9.8% ABV respectively. Note...Pacman has some staying power.
O.K., let's taste...I have some bread, cheese, and really green mead to sample. I'll try the sweeter one first (higher gravity). Not bad. Still very sweet. You can taste the alcohol--it is like a weak or watered down fruit brandy. Oh...that is pretty fine tasting. It is lighter on the front of the taste, then gets sweeter over time, leaving a warm sweet aftertaste with just a little berry tartness. Can't tell if it has a nose, because I have a cold.
O.K., now the other one...it smelled a little odd during the siphon, from what I could tell. Hmmm...not much difference--maybe a little more alcohol warmth. It almost has a plum like sweetness to it. Yes, tastes more like plum than blackberry to me.
No trace of hops in either one.
I intend to carbonate these, making sparkling fruit flavoed mead (melomel is the proper term for this I think.) Carbonation will make these lighter bodied. After tasting them, I can't wait.
As was always my plan, I am adding new yeast to these with the addition of new wort. I pitched one of these batches with a Wyeast Sweet Mead smack pack. It purports to take things up to 11% ABV. I have attempted to make two champagne yeast starters for the other one. That will allegedly make a drier, much more high alcohol Mead. Given how good they taste right now, I suppose someone might want to talk me out of pitching the champagne yeast--and just let the pac man ride. I'll wait a few days and talk to Ron.
Anyway--an auspicious beginning.
Saturday, September 27, 2008
Czech Pilsner--Zymurgidelic
The image above is the bottom of a beer bottle, rendered in some sort of negative colors.
7 lbs of pils (extra light) extract
1 lb of French Organic Pilsner
.5 lbs crystal 10L
1 oz Czech Saaz, 1 oz Tettnanger, 1 oz liberty--60 min
.5 oz Czech Saaz, .5 oz Tettnanger--15 min
.5 oz Czech Saaz, .5 oz Tettnanger--5 minute
Czech pilsner yeast, white labs
----------
O.G. 1.o74
O.T. 68 degrees
F.G. 1.017
F.T. 55
a little less than 5 gallons
7.7% ABV
Amber Ale--Copper Melody
Specialty Beer--Bama Yama Ale
I have been working on this beer for a while--trying to make a sweet amber beer with yams. This may be the best effort yet.
8 lbs amber extract
1 lb honey
.5 lbs maple syrup
reduction of 8 yams, boiled and filtered
.5 lbs german
.5 lbs Caraamber
.5 lbs crystal malt 60L
.5 lbs Honey malt
8 oz malto dextrin
8 oz lactos
4 sticks of cinnamon.
(I am guessing at the hops bill.
1 oz willamette--60 minutes
1 oz willamette--10 minutes
1 oz paliscades-2 minutes
pacman yeast
O.G. 1.100
O.T. 73 degrees
Upon racking to secondary, this tasted like a cordial. So I diluted it with 1 gallon of water. I estimnated this brought the original gravity to 1.080
F.G. 1.028 (high because of adjuncts, or destined to ovber carbonate?--well see.)
F.T. 65
Estimated 6.8% ABV
Russian Imperial Stout---Black Eye P.A. I & II
These two brews were our 100th Gallon Anniversary Alesm a cross between a creamstout and an IPA. I think it fits into the Russian Imperial Stout category.
.5 lb black patent
.5 lbs british chocolate malt
.5 lbs crystal malt 80L
.30 lbs Honey malt
.5 lbs german
6 lbs dark extract
6 lbs amber extract
Hops:
Bittering: 2 oz magnum (10%) 2 oz sticklebract (13%) 1oz horizon (14%)--60+ minutes
Flavor: 1 oz
Aroma: 1 oz paliscades 1oz horizon--5 minutes
Yeast:
-----------------
BEPA I--WLP028
O.G. 1.100
O.T. 78 degrees
F.G. 1.032 (the maltodextrin accounts some for the high FG. Still, it seems almost destined to over carbonate)
F.T. 64 degrees
8.9% ABV
---------
O.G. 1.077
O.T. 75 degrees
F.G. 1.024 (might be just about right, slightly elevated by maltodextrin.)
F.T. 64 degrees
7.2% ABV
Cream Ale -- Smooth Operator
Recipe for the cream ale--a pale colored ale with low hops and adjuncts like maize or rice.
1 lb 2-row malt grain
3.5 lbs pilsner dry malt extract
2 lbs rice solids
2 oz halltertuer--60 minutes
.5 oz reg haltertauer, 1 oz sterling--10 minutes
.5 oz reg haltertauer, 1 oz sterling-2 minutes
pacman yeast
O.G. 1.o50
O.T. 7 8 degrees
F.G. 1.006
F.T. 60
6.1% ABV
Cream Stout -- Glory
First recipe...from the batch Ron and I just bottled.
.5 lb British chocolate
.25 lb. British black patent
.5 lb. honey malt
.5 lbs British crystal
.5 lbs British brown
.25 lbs carapils
12 oz lactos
4 oz malto dextrin
4 lb. Amber dry malt extract
4 lb. Dark malt extract
Hops:
1 oz Northern Brewers 60 minutes
1oz ek golding 15 minutes
1 oz mt hood 2 minutes
pacman yeast
------------------
O.G. 1.078
O.T. 75 degrees
Primary ~1month
Secondary ~1 month
F.G.--1.028 (higher than average because of the addition of unfermentable sugars--i think)
F.T. 65 degrees
6.8% ABV
Thursday, September 25, 2008
Saturday, September 13, 2008
Hops are for sale all over craig's list
I know, some of you have grown your own. Some of us were not so fortunate. Turns out lots of people seem to grow hops then sell them on craigs list. I am looking around for some nugget, fuggles, and cascade.
Prices on craigs list are way cheaper than in the store.
In the meantime, check out this chimney full of hops. I might try this next year.
Thursday, September 11, 2008
Steel has been purchased for the first brew tree
Ron and I went to the--oh so beautiful--schnitzer steel yard and purchased the piping necessary for the frame of the brew tree. We also priced propane burner elements and pipe fittings.
The image at the left is a version of what we are aiming for.
More photos will follow as this thing gets assembled.
Bottle washing and hops drying
Also transferred 3 of our beers--the Yamshine, Cream Stout, and Amber Ale to secondary. Left the Black Eye P.A. and pale ale in carboys for conditioning. And we bottled keith's Alleged PA--which is more like an IPA. Keith seems inexorably drawn to the hops.
AND, Keith brought over a burlap sack with his hops harvest. This foced us to spark up the hops dyer--which against all odds WORKS. Complete with a thermostat that turns the heating element on and off to prevent cooking the hops. An auspicious sign for our hops growing future.
Tuesday, September 9, 2008
September Group Brew?
Monday, September 8, 2008
Scott's blue ribbon winner
Thursday, August 14, 2008
Carboy junkies take more prizes
Jason took First place in his category with his Brown ale.
Jerry and Ron took second place in their category with their Bock
And Scott took third place in his category with his Porter.
Oh yeah!
That makes 5 awards so far, correct?
I am going to try to swing by tomorrow to check it out. I'll post photos once i have gone...we can't pick up out ribbons until next week i think.
Jerry
Thursday, July 24, 2008
PACMAN IS BACK
what is pacman? It is the proprietary yeast of Rougue Brewing Co. It is the yeast that Ron and I used in our first stout, one that convinced us of the value of premium yeast. It is the yeast that was used in the original Dewey's draft. The yeast used in the infamous Bama yama yamshine. it may have been used in the original chocolate stout that Joanna made.
After months of haranguing Wyeast about another release of the Pacman yeast...I stumbled into a conversation with one of the valley vitner guys, and he said they have some on hand. Turns out some company somewhere had a deal with wyeast to make it for their kits. and now it is being distributed--at a premium price.
Just found this on line.
http://www.homebrewers.com/product/XLROGUE/Rogue_Pacman_Ale_Yeast.html
AND THIS!
http://www.brewabeer.com/search.php?mode=search&page=1
Not knowing for sure how easy it would be to tap into this limited supply, or how long it would last, I grabbed 3 packs out of ten as soon as I saw them. Went back today and they had four left. I emailed you about it, but since three disappeared in one day, I grabbed three more, just to be sure we all had some if we want it. $9 a smack pack. Trust me, you want this.
We *will* culture this stuff.
I think we should have a pacman brew party.
Wednesday, July 16, 2008
Attack of the Pincher Bugs
Thursday, July 10, 2008
Tuesday, July 8, 2008
This post has been brought to you by the letter A.
The whole endeavor was put into overdrive as our Nugget started growing several inches per day. At the moment, our Nugget has a mere six more inches of rope remaining on our temporary bamboo/rope trellis (seen in the background).
Hops grow quite tall, but it appears that I might've outdone myself. While building it, both Joanna and my mother in law Anne independently asked "How are you going to raise it?" I brushed off their doubts until I put the first A-frame vertical.... Now I see their point. I think I might sever the bottom half into two 4-foot 2x4's, and raise it 4 feet at a time.
A word of caution for all you trellis builders: figure out in advance how you'll pick your hops flowers when they bloom. I'm tossing ideas around, but at the moment, since I have no 15-foot ladder, I suspect I'll disassemble the trellis. If I had a do-over, I'd probably have built it half as tall for the first year's growth.