Random brewing pics

[LeafMan66_67]

Czech Dark Lager progressing nicely.

[Buccaneer]

Bottling up my advent beer...

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[jeffsmith]

Bottling up my advent beer...

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Sweet bottle caps!

[Keith]

Bottling up my advent beer...

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Quite the festive cap lol.

[Buccaneer]

I'm thrilled with how they turned out.

Sent from my SM-G920W8 using Tapatalk

[jeffsmith]

I'm thrilled with how they turned out.

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What's your source, if you don't mind sharing?

[Keith]

Got lost in the forums with the keg washer running for a couple mins.... Yes that is starsan.

[Buccaneer]

What's your source, if you don't mind sharing?

I used BottleMark. Super easy and they were really fast, too. The caps themselves were quite cheap - 14 cents per cap for 100. Shipping and exchange, however, were another story.

[Keith]

BN Cap.JPG

This would be pretty friggin slick. Wonder if we could order some of these in bulk quantities for less? Figure we should be able to order 10,000 for only pennies each.

[GAM]

Chalmers.png

This is mine.

S

[GAM]

And not one comment!


S

[Keith]

And not one comment!


S

I don't know how to respond. I think pure silence was response enough.

[chalmers]

And not one comment!


S

I don't know how to respond. I think pure silence was response enough.

Good man.

[jacinthebox]

I think every brewnoser should have Chris's stamp of approval beer cap

[Keith]

And not one comment!


S

I don't know how to respond. I think pure silence was response enough.

Good man.

[jtmwhyte]

BN Cap.JPG

This would be pretty friggin slick. Wonder if we could order some of these in bulk quantities for less? Figure we should be able to order 10,000 for only pennies each.

I don't even bottle much and I'd get some

[kenny10]

Those caps are sweet...I'd get some as well.

[Keith]

Those caps are sweet...I'd get some as well.

Yea they look mint. Let me look around.

[mumblecrunch]

Happy-looking Vermont Ale (Conan) starter.



This will be going into Dave's Hammerhead recipe (modified slightly to fit my ingredients) tomorrow. At the same time I'll be inducting a buddy into the hobby. His will be an ISA recipe from the Internet called Kama Citra.

[GuingesRock]

Is it smelling like peaches/apricots? For the last year I haven't noticed that, whereas I did before (a lot). I even wrote to the Yeast Bay guy about it. He said the strain shouldn't have changed, but I think it might have.

[mumblecrunch]

Is it smelling like peaches/apricots? For the last year I haven't noticed that, whereas I did before (a lot). I even wrote to the Yeast Bay guy about it. He said the strain shouldn't have changed, but I think it might have.

There's definitely something fruity going on there, although I'm not sure I could pin it down to peach/apricot. I'm not really careful about temperature control on my starters, so whatever room temperature is while they're working is the temperature they ferment at. Are you exercising more control over starter ferm temps now? Or regular ferm temps? I remember lots of conversations about Conan and what temperatures you tend to get the fruity esters at. Was it lower or higher temps?

[GuingesRock]

Is it smelling like peaches/apricots? For the last year I haven't noticed that, whereas I did before (a lot). I even wrote to the Yeast Bay guy about it. He said the strain shouldn't have changed, but I think it might have.

There's definitely something fruity going on there, although I'm not sure I could pin it down to peach/apricot. I'm not really careful about temperature control on my starters, so whatever room temperature is while they're working is the temperature they ferment at. Are you exercising more control over starter ferm temps now? Or regular ferm temps? I remember lots of conversations about Conan and what temperatures you tend to get the fruity esters at. Was it lower or higher temps?

Good points. I have the same fermentation temperature control as I used too. Starters I do at room temperature. I read somewhere you are supposed to let conan go warmer after the first few days of active fermentation otherwise it doesn't attenuate well. Maybe I forgot to do that on the later brews and perhaps that's why, so you may be right. Good thought. John Kimmich in His Chop and Brew video about Heady Topper hinted about something that people don't know how to brew with conan, and I believe that's what he was talking about, but I could be wrong.

[GuingesRock]

ps. do you remember what temperatures you read to ferment at for the esters with conan?

[Keith]

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[GuingesRock]

Stanley!!!

He's looking Great!