Homebrewing....back at it, possibly?

[Cobrabit]

I quit racking my brews years ago based on the advice of most everybody on brewing message boards. I'd love to try the dragons milk clone!

I've noticed that switch in thinking as well while trying to catch up over these last 5+ years. Most think the extra risk of infection isnt worth it, but I still prefer to rack. Especially with those that have a lot of hops that will help clear it or those that get additional adjuncts after primary fermentation has ended, such as the dragon's milk clone. If I was doing a basic recipe, like a red ale, then I might leave it, but add some Irish moss to help clear it.

Plus racking allowed me to start brewing another back when I only had one primary bucket, so it's habit now.

 

[pooods]

I quit racking my brews years ago based on the advice of most everybody on brewing message boards. I'd love to try the dragons milk clone!

depends on how long i plan to bulk age a beer.

if i am brewing a marzan, i will rack it off the trub before i let it lager.

if it is pale, i will cold crash it for a day or two to drop everything out, then keg it.

of course that is all opinion. every brewer has plenty of opinions.

 

[Cobrabit]

Cracked the first one tonight. Taste and aroma are on the mark! A little disappointed in the head. It hasn't been a full 2 weeks since bottling, but expected a little more retention. First time using the fizz drops, so not sure if it's not enough sugar, not enough surviving yeast with an ABV over 7%, or just not enough time to fully carbonate. I've got the remaining 6 pack in the fridge for this weekend and another 48 to go through the next couple months. I'll see how it goes with more time.

 

[Cobrabit]

Okay number two has a better head. We'll see if it maintains the rest of the batch.

 

[SU Nittany Tide]

Okay number two has a better head. We'll see if it maintains the rest of the batch.

View attachment 250786

Id be shocked if it didn't. I was going to say after the previous post that it just needed more time.

 

[Cobrabit]

Id be shocked if it didn't. I was going to say after the previous post that it just needed more time.

The next couple seemed to be fine. Probably just a dud with the first as far as carbonation, but perfectly fine otherwise. As I go through the remaining 48, I'll see how the fizz drops end up working.

Will likely brew the Pliny the Elder clone this week, which appears to be similar in ABV and hop schedule as this Heady Topper clone, different hops and specialty grains withstanding.

I may leave it in the primary for the entire process prior to bottle versus racking to a secondary to try that method. While i have never had an issue with sanitation/ infection when racking to a secondary, it is an extra couple hours of cleaning/ sanitizing that I could do without if there isn't much advantage considering the clarity of the beer.

 

[SU Nittany Tide]

The next couple seemed to be fine. Probably just a dud with the first as far as carbonation, but perfectly fine otherwise. As I go through the remaining 48, I'll see how the fizz drops end up working.

Will likely brew the Pliny the Elder clone this week, which appears to be similar in ABV and hop schedule as this Heady Topper clone, different hops and specialty grains withstanding.

I may leave it in the primary for the entire process prior to bottle versus racking to a secondary to try that method. While i have never had an issue with sanitation/ infection when racking to a secondary, it is an extra couple hours of cleaning/ sanitizing that I could do without if there isn't much advantage considering the clarity of the beer.

I've done the Pliny clone. Very nice.

 

[Nod4Eight]

I used to brew but my last big batch was over 10 years ago. Caught the bug again so I have 4 different types all going right now - 3 beers and one mead.

I used to be a strict recipe follower, using grains and some DME. But this time around I am experimenting quite a bit. Hell, one batch is made from rolled grains and molasses intended as a sweet feed for my horses (and it actually smells really good right now). Hops were locally sourced from the hops field next door - I live in hops country and there are hops fields for miles in any direction.

I'm doing small, one gallon batches as I experiment, and if I find something I like I'll expand the recipe to the 5 gallon carboys.

My next batch will be roasted walnut with walnut syrup as the fermentable. I'm trying to stick with stuff that is either already here on the farm or readily available without having to order online or go to town. I did stop in at a brewing supply in Boise yesterday and was like a kid in a candy store. But the experimentation is fun right now so I'll probably continue this through the winter.

 

[Win TWINS!!!]

Add another guy to the list who stopped brewing once the kids came along. I used to enjoy it but I'll probably not get back into it. Too much effort and it costs about the same as buying a case in the store.

Hope your batch turns out right, nothing worse than putting in all that time and effort only to have the product suck

So the common denominator is: KIDS SUCK! Get rid of them!

 

[Used 2 B Hu]

So the common denominator is: KIDS SUCK! Get rid of them!

About 6 more years...

 

[Picklerick 2.0]

It's been before my daughter was born over 5 years ago that I brewed my last batch and while cleaning out a shed I saw my carboys and got the itch to look into starting back up. I never did all-grain, but had over 50 5-gal batches of extract/specialty grains under my belt. There aren't any local shops around to source materials, so I always ordered through Midwest Supplies of Northern Brewed for their kits.

For those that still brew, any changes in the market, innovations, or recipes I should look into (IIPAs are my favorite, but will try anything)?

I noticed Midwest had an electric kettle that I may look into, since it may be easier to brew outside (wife has allergic reactions during the boil and I can't brew inside). Will definitely need to go through my old equipment and see what all I'll need to replace.

Were are currently making wine from my moms grape vines. She always turns them into blushes and other super sweet wines. White zinfindel is as non sweet as she goes ffs. I jacked a couple to make merlot for myself.

 

[Used 2 B Hu]

Were are currently making wine from my moms grape vines. She always turns them into blushes and other super sweet wines. White zinfindel is as non sweet as she goes ffs. I jacked a couple to make merlot for myself.

I used to have a boss that made muscedine(sp?) wine. Talk about super-sweet...stuff would put you on your butt, too

 

[Hank Kingsley]

I make a 23 litre batch every 4 weeks from Coopers kits. Can't be bothered with any more effort than that. I can perfectly fit 66 bottles in my dishwasher which is just enough for a batch.

No chocolate, or orange or any other shit in my beer. No cloud in it either, hate cloudy beer.

 

[Nasty_Magician]

Just really started getting into it recently. Wife got me a brew kit and our close friend is a chemist, avid brewer and gave me a training wheels lesson on my first one. Successfully made 2 but on my third one now and the airlock cracked 2 days into an aggressive fermentation. Sanitized some foil and got it covered temporarily but my hopes for this one plummeted. We'll find out in about a week (bottling time) if it smells like week old grass clippings.