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Topics - Brewmeisters

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Kegging and Bottling / First Bottling coming up next week.
« on: November 20, 2017, 07:43:33 PM »
Our first bottling is coming up next Friday.
Aside for clean/sanitize the bottles, what do we need to pay particular attention to?

Homebrewer Bios / Brewmeisters - Southeast Iowa
« on: November 16, 2017, 02:23:13 AM »
I wanted to introduce ourselves (the guys blowing up the boards about our noob questions)

Rex - works third shift as an Assistant Industrial Maintenance Trainer

Tyler - works 1st shift as an Industrial Refrigeration/Boiler operator with a B.S. in Biology

It couldn't be a better partnership, 1 guy that has a great general knowledge of mechanics (which may come in handy when it comes to building things we may want; e.g. wort chiller), and another guy that knows refrigeration and has a Bachelor's in Biology! Rex has the drive, and Tyler has an incredible attention to detail, and procedural experience.

Together we'll brew some shenanigans, and maybe some great beers!

General Homebrew Discussion / Fermentation stopped
« on: November 15, 2017, 03:28:39 AM »
we brewed a Russian Imperial Stout on Friday.
Fermentation started on Saturday, it stopped last night.
The yeast we used was a Sarfale S-04 with a temperature range from 64-75 degrees.
The ambient temperature of the basement is 60, along with the fementer temp.
Is it possible that the yeast has gone to sleep?
Can we bring the temp back up to restart fermentation or is it over?

General Homebrew Discussion / RIS is fermenting!
« on: November 11, 2017, 02:32:25 PM »
Okay, we started a Russian Imperial Stout, last night.
Put the lid on and less than 18 hours later, it’s fermenting, how do I take this news?
I know it’s good, so far. But is a quick start a bad thing?
Or is it a wait and see type thing?
What’s been your experience when it come to fermenting an RIS?

General Homebrew Discussion / First Brew is in the bucket!
« on: November 10, 2017, 09:58:44 PM »
Well, we finished our first ever brew day.
With my partner in crime, fretting over temps and me constantly sanitizing everything that we touch and handled.
We reached our targeted OG on the Russian Imperial Stout at 1.070!

Really proud we hit that number!
Now time to see how it develops, hopefully it’s a nice lengthy ferment. (2 weeks is what I’d like to see, but I’ll happily take 2 months on it.)
She can take all the time in the world, as long as we get a tasty beer that we can be proud of, and build upon.

Other Fermentables / Choice of honey for mead
« on: November 10, 2017, 12:03:06 AM »
Well, The Brewmeisters have decided to make our first mead.

The big question is, what kind of honey to use, I didn't know there was that many choices!

I'm assuming the type will also give us different levels of sugars, which in turn will determine the amount of yeast.
Then, there's the yeast choices....

don't get me started on that beast!

We want to start with a simple mead, what is a good starter recipe?

General Homebrew Discussion / Secondary Fermentation
« on: November 05, 2017, 09:54:20 PM »
Quick question about secondary fermentation.
This will be our first official brew day.
We picked out the Brewers Best Russian Imperial Stout.
I'm confused about the secondary fermentation step.
If the wort is done or close to being done fermenting after the first fermentation, will the yeast still be active and still able to produce alcohol? After the wort is transferred will it bring up more sugars and yeast and continue to ferment more because the settled ingredients have been moved around?

All we do is clean, sanitize and transfer to the secondary fermenter, that's all, no more adding anything just let it have time to reach its specific gravity?

I think I'm letting myself get overwhelmed by this process.

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