Also, IIRC Lactic acid is more dense than water. Therefore you are looking at a higher FG than you would get if this was fully attenuated. You are probably mostly done with fermentation.
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You can brew on a relatively cheap system. You don't have to play keeping up with the Joneses with other homebrewers. You can spend thousands on an awesome brew system and kegging but you don't have to. I brew on a very basic set up and still bottle after five years of brewing (although I am slowly assembling a kegging set up). My equipment costs are easily under $1000 and much of it was acquired as birthday/Christmas gifts. If you keep your costs reasonable then you can actually brew beer for far less than you can buy it, especially if you go all grain, but the problem is like most hobbies it is easy to develop the "acquisition disorder" and want to upgrade and buy new toys.
Yes, I think I'm going to take the same route. It's very cool and enticing to see everyone's setup on here. My first sample of my first batch tasted good (although I'm not a good judge of what Kolsch beer tastes like) and I'm excited to get my second going.
My 2 priorities are to get a relatively inexpensive electric or gas burner (Preferably one I can keep accurate temperature control). Second, is to install a weld less valve and thermometer on my 10 gal tallboy kettle. Finally, and probably most important, is to get a grip on better temperature control during fermentation.
I've seen some good/inexpensive ways to work on temp. control for fermentation, but does anyone have any suggestions or an outdoorish heat source and how to install the valve on my tallboy?
Nice looking beer garden. Got to get down there sometime.Thought you come to visit me first
We need to all get together, rent a big-ass van. Start with Schmidlin's place in WA, his Sean's pub in CO, Ron's in whats-it (Jersery?) then head south to YH. Who am I forgetting? Oh, Thirtsy Monk's in WI. Maybe stop by and pick up Denny in OR.
Meeting you guys always sounds like a great idea.
...but then beer happens.
I did stop by to meet a few at least. Even a Duck. Seemed a decent guy; I'd pour my 3rd or 4th best beer on him if he was on fire.
When I hear about it at Homebrew Club or otherwise, it is usually taking whole bean coffee, and just lightly crushing it into big pieces, rather than grinding it like you would for coffee. makes it easier to filter out, and the alcohol seems to do fine with the very coarse crush.
Yeah, that's the way I do it.
And when adding the coffee or espresso, consider adding whole crushed beans to a secondary, or doing a combination of strong coffee and "dry bean".
Can you elaborate on what you mean by "whole crushed beans" I'm as much a coffee snob as I am a beer snob, and "whole" and "crushed" have never been in the same sentence that I'm aware of.
Course, Fresh ground. Sorry for the err in semantics.