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HAHA @ $39 bucks a keg I must beNo brewing for me. I will be kegging my 100% Brett beer and cleaning kegs lots of kegsThere's a meeting at the Vatican - your club is nominating you for immediate beatification before the cardinals take up this new Pope thing.....
I just acquired 36 ball-lock kegs dirt cheap and sold all but 8 of them to people in my club at cost.
How about this one: An American IPA, fermented with French Saison yeast and aged over cedar. You can't really recognize the cedar unless you've had a beer with it before, so it could go into Belgian Specialty or Specialty. I'm leaning toward Specialty since it's not too Belgiany.This beer sounds great! Want to share the recipe?
That's a lot of transferring. I dry hop in primary after FG is reached, transfer to keg after ~3 weeks, condition until I want to tap, chill & force carb on tap and serve.+1 this is my proceedure.
Dave
send me a bottle (I'll pay for shipping!) and I'll tell you where to categorize it, or whether to just send me the rest!We're bringing a couple kegs to NHC so if you're there please stop by on club night and try it.
i have a big mix playlist that continues to grow each brew day.+1 but I always end out listening to some sort of jazz.
You have two goals, so there are really two answers. Smart equipment upgrades are a good way to make the brew day shorter or easier. Think about your process and what steps take time or cause you headaches, then find equipment to make that better.+1 ^^^^
But as far as making better, more consistent beer, well that is different. Upgrades are rarely needed for better beer, though some items such as better measuring equipment might make better beer easier. Temperature control and yeast management are probably the best upgrades you can make for better beer and these have little to do with the one's brew system.
Russian River Sanctification is a great all Brett beer. Here is some info from Vinnie:People with experience, how long are we talking here? On Teach a friend... As a club we made a big Am. Barleywine (OG 1.109). Since no one was claiming the second runnings and was basically going to be dumped I collect it and brewed up a smaller beer (OG 1.044). I pitched a packet of Wyeast Bret Lambicus and has been sitting in glass since. I don't really see the typical wreath as I do with saccharomyces but the air lock looks as though it has pressure.
You could easily homebrew this beer at home as it is fermented in stainless steel and none of it goes into oak barrels. I don’t have an exact homebrew recipe though I think Brew Your Own has done some variations of the recipe though I don’t know which issue.
Here are some basics:
85% 2-row Malt
5% Vienna Malt
5% Wheat Malt
5% Acidulated Malt
OG: 1.058
TG: 1.006-1.010
ABV: 6.25%
BU’s: 25ish
Hops:
Styrian Golding 90 minute – beginning of boil
Sterling 15 minutes to go in boil
The yeast is a mix of Brettanomyces and bacteria’s.
50% Brett Brux.
10% Brett Claus.
10% Brett Lambicus
30% Russian River Brewing “Funky Bunch” house yeast culture
The RRBC house culture we call the “Funky Bunch” could be cultured from a bottle of Beatification
You’ll see a long lag phase at the start of fermentation and then a slowing of fermentation when it gets to 1.020, from there it has to sit for a couple of months before it gets down to the gravity listed above. Depending on if you bottle or not you will need to make a decision on the final gravity. If you do bottle it has to be bottled at 1.010 or so, but, not above that or the bottles will over carbonate and the bottles might explode.
Good luck,
Vinnie
