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Messages - ppbrewclub

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1
General Homebrew Discussion / Re: 2nd time using a bourbon barrel
« on: April 19, 2015, 05:32:24 PM »
WE opened the barrel up tonight.  Looks like there was a lot of water that dissolved.  The bung had a little furry mold on it, and there was some vinegar stench. 

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General Homebrew Discussion / 2nd time using a bourbon barrel
« on: April 19, 2015, 06:38:06 AM »
My brew club has decided to use our Wild Turkey bourbon barrel as a tertiary fir the second time. After we emptied it for the first batch we immediately filed it with water and bunged it. It has been about 13 months since we did this. We'd like to use it again. I have two questions

1.)  What other kits would be good with a bourbon taste?
2.) We plan on emptying the water out if the barrel and putting in a few bottles of bourbon and rotating it daily. Is this enough to be able to use it again sanitarially?

Was also thinking about adding run to it, however I think the rum + bourbon distillate would taste odd. But it was a thought.
Thx.

3
Going Pro / Pro + local Beer/tap bar
« on: March 23, 2015, 02:30:10 PM »
What would be the pros and cons of owning a craft beer bar, where there are, say, 20 taps of local craft beers plus your own?

Actually, in CO, a guy opened up a "Shoes and Brews" that I am REALLY interested in.  I live in the area code 262, which is in WI.  262 has a running reference (26.2 miles = a marathon).  I am a marathoner, craft beer lover and home brewer.  I am developing a business plan as we speak.

262 Shoes 2 Brews.  The "2" suggests that there are 2 different kinds of brews:  Beer (of course) and coffee.
Two sides to the store, and one would be referred as "262 Shoes" and the other would be referred to as "262 Brews". 

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So this would just be used for extracting the hops and leaving less residue in the beer?

5
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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