Random brewing pics

[McGruff]

A drop of fermcap will take care of that foam.

[RubberToe]

Also why I put my stir plate and starter in a large plastic container.

Sent from the brew timer.

[S-04]

...a large plastic container.

I'll be doing mine this way from now on. Are ale yeasts more apt to do this than lager yeasts?

A drop of fermcap will take care of that foam.

I guess I should get some... I only knew it was good for preventing boil-overs. Can you buy it in town?

[RubberToe]

...a large plastic container.

I'll be doing mine this way from now on. Are ale yeasts more apt to do this than lager yeasts?

You got it, and some ale yeasts do this more than others as well.

[jtmwhyte]

Impromptu tap handles and cleaning out the counterflow for a first use

Sent from my SGH-I747M using Tapatalk 2

[RubberToe]

New 20 gal brew pot from Dave. Now I need Jimmy and Becky to hook me up with a super custom bag!

uploadfromtaptalk1372028046865.jpg

Sent from the brew timer.

[Jimmy]

New 20 gal brew pot from Dave. Now I need Jimmy and Becky to hook me up with a super custom bag!

uploadfromtaptalk1372028046865.jpg

Sent from the brew timer.

I think we can do that...

[GAM]

Make it 2 bags I need one as well.

Sandy

[TimG]

Brown Ale with 20g of 'sweet' orange (mandarin) peel at 5 min remaining. I was shooting for 28g (oz) of the peel but I just plain got tired of skimming it off the mandarins!

I dumped my pot into the bucket, so most of the peels went with it. That an issue?

[jacinthebox]

I have and love that clear bucket...where did you get it at...I'm looking for another one (I was gifted mine).


Here's my Hard Lemonade pumping away...4 hours after yeast was pitched

[Jimmy]

I have and love that clear bucket...where did you get it at...I'm looking for another one (I was gifted mine).

WineKitz in Clayton Park sells them...can't beat those buckets.

[GAM]

Maritime wine Emporium has them.

Justin, whats your lemonade recipe? When I made it it was way too dry.

Sandy

[GuingesRock]

I have and love that clear bucket...where did you get it at...I'm looking for another one (I was gifted mine).

WineKitz in Clayton Park sells them...can't beat those buckets.

I use them for storing and measuring grain.

[jacinthebox]

Ingredients (makes 6 gallons):

- 12 cans preservative-free Lemonade concentrate (Minute Maid)
- 1 lb Light Dry Malt Extract
- 3 lbs corn sugar
- Yeast nutrient
- Lalvin EC-1118 Champagne Yeast (THIS YEAST IS VERY IMPORTANT, OTHER CHAMPAGNE YEASTS HAVE A HARD TIME WITH THE ACIDITY OF THE LEMONADE, BE SURE TO FOLLOW THE YEAST PREPARATION INSTRUCTIONS BELOW AS WELL)
- - Appx 4 cups regular cane sugar (back sweeten to taste/some use up to 8 cups)

Rehydrate yeast:

Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should see vigorous action in the yeast when ready.

Brewing the wort:

In a 2.5+ gal brew pot, combine 1 lb Light Dry Malt Extract (DME) with 3 lbs corn sugar to appx 2 gal boiling water. This will give you appx 9% abv when finished. To increase alcohol, increase sugar and/or DME, use less sugar to lower ABV). Stir until completely disolved Remove from heat, and 7 tsp yeast nutrient.

Combine wort in large plastic fermentor bucket with 10 cans lemonade concentrate, and enough cold water to fill bucket to bring total volume to 6 gal. Make sure temp is between 65 - 75 degrees, and take initial hydrometer reading. Pitch in your yeast starter. Put lid and airlock on fermentor and allow to ferment at room temp.

Fermentation:

You should see steady fermentation within 2 -3 days, that will last 1-2 weeks. Allow to ferment completely out before attempting to bottle.

Bottling day:

Take hydrometer reading. You should be right around .998 – 1.002 specific gravity.

In a large sauce pan, add 4 cups cane sugar (or to taste/up to 8 cups), 2 cans Lemonade concentrate, and 3 cups water and, stirring continuously, bring to a simmer. Remove from heat. Add lemon/sugar to a 7 gal bottling bucket. Rack fermented lemonade from carboy into bottling bucket, stirring thoroughly.

I will bottle carb this, checking a bottle every day until I get the correct Carb level, then I will pasteurize the batch by placing them in 180 degree water (1/2 way up the bottle) for 10 min. This should kill the yeast/stop the carb'ing, and lock the carb level in.

[jacinthebox]

I have and love that clear bucket...where did you get it at...I'm looking for another one (I was gifted mine).

WineKitz in Clayton Park sells them...can't beat those buckets.

I use them for storing and measuring grain.

Thanks for the tips guys...I don't normally shop at wine kitz...
I use them to measure my mash/sparge water...and to check if my pre/post boil vols are on target

[TimG]

I'm also a very big fan! Love that you can see through it, that it has lots of headspace (no need for blowoff business), and the lid is easy to remove.

[mr x]

Hops are coming along.

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Sent from Tapatalk 2, a prick of a company.

[canuck]

^

[glassgiant]

Jacinthebox:
Would pasteurization work with flip top bottles, or would they have to be capped?
How many bottles would you guess you'll need to open before you find the carbon level is right?

[jtmwhyte]

New 20 gal brew pot from Dave. Now I need Jimmy and Becky to hook me up with a super custom bag!

uploadfromtaptalk1372028046865.jpg

Sent from the brew timer.

Is this from EBS? If so I'll definitely be looking to get one.

[canuck]

24 pounds of grain measured out for a RIS.




One very full MLT!

[jeffsmith]

[RubberToe]

New 20 gal brew pot from Dave. Now I need Jimmy and Becky to hook me up with a super custom bag!

uploadfromtaptalk1372028046865.jpg

Sent from the brew timer.

Is this from EBS? If so I'll definitely be looking to get one.

Yes.

[RubberToe]

Hops are doing great.

uploadfromtaptalk1372428437831.jpg

Sent from the brew timer.

[TimG]

No peppers this year 'hotpepperdaddy'?