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Messages - ppbrewclub

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I am looking for things like drip trays, bar mats, speed rails.  The other stuff I typically get Tryon my local homebrew store fo sho

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I am building a Keezer & bar and I need to get supplies.  Is there a great, reputable place that we, as a community, should be supporting?  Great custy service, fast shipping, no blemished products, etc...

Thx

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Kegging and Bottling / Re: Mini Kegs
« on: March 17, 2014, 07:18:11 AM »
I just bought a few of these and trying to hook up my CO2 gun to it.  There are a few websites/ideas out there, but the part list to accomplish this successfully are vague.  Anyone have success at finding a good parts list to make your own CO2 system on these?

Thanks!

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Extract/Partial Mash Brewing / Re: First Bourbon Barrel experience
« on: March 10, 2014, 06:19:21 AM »
Thanks for the replies guys.  We added CBC-1 on the recomendation from the guy at NB.  For each 5 gallons we put into the bottling bucket we used about 1/10th of the packet of yeast (amounted to about a tsp with 500 ml of water.  HEated it up and added it to the beer with the priming sugar. 

WOW, was that stuff good.  We all had a great time getting it into our corny's and even bottling.

FG was 1.047 which was a little surprising. 

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Extract/Partial Mash Brewing / First Bourbon Barrel experience
« on: March 07, 2014, 12:04:16 PM »
A few home brewers got together and we made 12 batches of NB imperial stout to put into a 56 gallon Wild Turkey bourbon barrel.  We let it ferment in primary carboys, placed into a secondary for 4 weeks and then transferred it into the bourbon barrel on Oct 1st. 

Well, tomorrow we are pulling it out to bottle and keg (corny).  I am a little worried about the bottling, as there won't be much, if any, yeast left over to carbonate.  My plan is to buy the same wyeast and put it into the bottling bucket with the priming sugar.  Is that a good plan, or should I do something else?  How about CBC-1 yeast?

Thanks for replies.  I will try and post some pix of all this for you to see.  We are really excited to finally get into that barrel!

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Extract/Partial Mash Brewing / Re: Second hot break
« on: March 03, 2014, 09:52:41 AM »
When they say "two-stage fermentation" do they just mean primary and secondary fermentation.  This is likely because of the late hop additions right?   

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Extract/Partial Mash Brewing / Re: Second hot break
« on: March 03, 2014, 07:11:27 AM »
I just noticed this too: >:(

"A yeast starter and 2-stage fermentation is highly recommended for this beer."

I've never done a yeast starter and have already pitched the wyeast 1056.  Should I do something else?  It is actively fermenting now.
OG: 1.071 which I was happy to see

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Kegging and Bottling / Re: Kegging pressure question...
« on: November 21, 2013, 03:10:23 PM »
I force carbed at 44 degr and at 30 psi.  No wonder there is a chit load of carbo going on.  I thought I saw when you first carb in the keg, 30#s for a few days then reduce pressure to 10-123's. 

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General Homebrew Discussion / Re: Off flavors in La Petite Orange?
« on: November 20, 2013, 10:57:24 AM »
Thx apple,
It started to ferment when I got home from work yesterday.  It took at least 48 hours that means.  And it is a slow ferment as well.  I heard other people had the same issue in my brew club....I have patience, just don't have patience if there is a mistake I did.

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General Homebrew Discussion / Re: Off flavors in La Petite Orange?
« on: November 19, 2013, 07:24:50 AM »
I just did this kit as well, and my yeast still has to activate after 48 hours.  Did your's take that long?  Thx

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Kegging and Bottling / Re: Gelatin First Try
« on: November 11, 2013, 08:58:46 AM »
I am about to corny and gel my latest pale ale and I wanted to summarize (from what I understand) so I get this right:

(1) Cool/Cold your secondary
(2a) Prepare the gel mixture (1-1.5 cups H20, 1-3 tablespoons of gel mix; let sit for @ least 20 minutes, then microwave until just before boil - watch this closely - usually 45 seconds) OR
(2b)  Boil water in microwave first, then stir in gelatin.
(3) Rack beer from secondary to corny
(4) Gently pour gel mix (will be hot) into corny (will be cool/cold)
(5) blast with CO2 and let sit at least 2 days

Whut'd I miss?

Just edited

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Kegging and Bottling / Re: Storing an empty keg
« on: October 28, 2013, 06:08:45 AM »
Great discussion gize...Thanks!

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General Homebrew Discussion / Re: Bourbon Barrel Stout
« on: October 25, 2013, 08:58:13 AM »
Correction, it took about 80% of the 5 gal carboy.  Yikes.
Topped it up this AM, smelled SOOOO gooood!

I put the rest in a gowler and an airlock.  <=== Does that work?

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General Homebrew Discussion / Bourbon Barrel Stout
« on: October 24, 2013, 11:59:10 AM »
My homebrew club brewed 11 batches of NB imperial stout with specialty grains.  We let ferment for 2 weeks then put into secondary.  We just racked from secondary to the bourbon barrel and we are still about 2 gallons shy of filling the barrel up.  So we tried as much to fill the barrel up with CO2, but we are still a little worried about the airspace left.

I have just made another batch as I was considering filling the barrel as full as possible.  Now I am second guessing.  I don't want to keep opening up the barrel and expose to O2.  What should I do gize?

Bourbon Barrel is from Wild Turkey.

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