« on: January 08, 2010, 11:12:35 AM »
My wife, a total non football fan opened the last bottle of Mumm Champagne she had and I actually enjoyed it last night. Not so much this morning though.
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OKI got it at the Albertsons grocery store in Carlsbad NM. It's sad but that's the closest thing to a decent beer store for 150 miles.
Where are you guys finding Noble Pils?
one thing I forgot to mention, at ~$13 per 12 pack, versus $9-10 for a sixer of anything else, including Prima, its priced right!Damn, I paid 9$ for my sixer so it can't really be a session type everyday beer. I'll look around and see if it comes in 12 packs.
How do you know how much sparge water you will need?
I have The Home Brewers Companion
and it says "...... generaly sparge water will equal about 3/4
to just over the total volume of water necessary for the mash process.
I don't understand this?
And I know you're supposed to stop when the gravity gets below
1.008 but how the hell can you check this without a refractometer?
Stop sparging take a sample of wort cool it down and use a hydrometer?
That seems like a real pain , I've just been sparging till I get my boil volume
but sometimes I think I might be going to far.
Luckily it really isn't rocket science. Before my son gave me my refractometer I sparged until my ketle dad around 12.5 gallons for normal beer 13.5 for beers with a 2 hour boil. People have been brewing beer without thermoeters, refractometers etc for thousands of years. Modern tools do help us be consistent and MAY help optimize our brewing sessions but honestly great beer can be brewed without all the bells and whistles.(but I still love my toys-people see my beer room and it reminds them of a 40's movie of some mad scientist).
I generally have drained the tun by the end. I always make up more sparge water than I need, but often have gauged the volume so it ends up essentially dry so I have less to carry to the compost bin.
Jolly Pumpkin does some awesome stuff. I especially like the Bam Biere, which is obviously made in the style of Orval.I did a Bam Wheat clone 2 years ago since it was my favorite of of the Bam series. I brewed 6 gallons for some reason, lucky for me because my carboy of ready to drink Bam Hefe broke and all I was left with was the gallon jug I had saved.
Gueuzes/Lambics from Cantillon are always good. I prefer Rodenbach Grand Cru to the Duchesse for Flanders Reds.
Well I finally made the Wee Heavy yesterday. Overall it turned out to be a great brewday. I made a 3.5L starter using one tube of WLP028. I decanted most of the wort and pitched the slurry at 54F.That sounds great. What was your hop bill on this? My wee heavy is the first beer I've ever even considered entering into a competition, and I'm glad I brewed 10 gallons, the first 5 is almost gone.
This was for a 5.5 gallon batch with an OG=1.082. I took 1 gallon of the first runnings and boiled it down to a pint then added it back into the kettle. I boiled for two hours and chilled to 54F. It's fermenting in my cellar @ 60F. This one should be ready for the NHC.
The airlock was bubbling early this am.