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Author Topic: Today’s brew  (Read 19790 times)

Offline CounterPressure

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Re: Today’s brew
« Reply #270 on: July 01, 2024, 07:22:00 am »
That's much more complex than the one I have finishing up. Mines about done bubbling, after a really nice consistent fermentation. I was really surprised at how nice the foam looked all the way from start to finish, and no up and down bursts of activity.  Really nice.  Ended up using 34-70 also. Brewed last Sunday using the dead liquid yeast I got and with no activity Wednesday evening, I shook up a pint of 34-70 trub from the fridge and threw it in.  Was covered in foam and bubbling in under 2 hrs. They were hungry!

My grain bill was Pilsen, Ashburne Mild and Aromatic Munich.  Yours sounds more interesting!  And I have inventory of every malt, hop and yeast, and almost every other item you list, save but brewtan and goferm. I have a bag, I should try a brew in a bag batch like this.   

Do you do temp control the fermentation on the beers you make?  I'm just curious because I know as I get a lot of batches in process. I run out of places I can control them.  I did a pale ale a month ago when we had a stretch of 'cold' weather, and it remained at 65f the entire time.  Unfortunately, I was using Lalemand Koln by mistake and it ended up a little bit more ester'y than I would have liked.  Previously I'd fermented it at 60f and that worked splendid (also used that same yeast by mistake).  But the Koln left to get warm, along with the citra hops, isn't the best combo.  Still plenty drinkable in summer though.


(edit) Correction, I don't have the midnight wheat...

And why does this forum constantly adjust my text size to 0.01 pt??  Rrrrr.
« Last Edit: July 01, 2024, 07:25:14 am by CounterPressure »

Offline denny

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Re: Today’s brew
« Reply #271 on: July 01, 2024, 07:59:08 am »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.
Life begins at 60.....1.060, that is!

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Offline CounterPressure

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Re: Today’s brew
« Reply #272 on: July 01, 2024, 09:31:12 am »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.
Can you post a picture of your press?


I made one back in high school (or middle school) which ended up getting tossed somewhere along the lines.  Now that I've got all the stuff to make another one, I'm tempted to do it.  Even if it's just like that one was.  It only did about 2 gal at a time, but that would be plenty for me.  Given the restrictions on getting apples pressed nowadays (dept of health forces commercial operations to treat the cider with chemicals that will not allow fermentation), it's not always easy to find someone who will allow untreated pressing at their facility for fear of legal issues if they're caught.


In a pinch, I could probably just use a juicer too... I have one of them.

Offline denny

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Re: Today’s brew
« Reply #273 on: July 01, 2024, 09:49:13 am »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.
Can you post a picture of your press? 8


I made one back in high school (or middle school) which ended up getting tossed somewhere along the lines.  Now that I've got all the stuff to make another one, I'm tempted to do it.  Even if it's just like that one was.  It only did about 2 gal at a time, but that would be plenty for me.  Given the restrictions on getting apples pressed nowadays (dept of health forces commercial operations to treat the cider with chemicals that will not allow fermentation), it's not always easy to find someone who will allow untreated pressing at their facility for fear of legal issues if they're caught.


In a pinch, I could probably just use a juicer too... I have one of them.

I use this one I the medium plus size. Consistently wins cider pressing comps and hand made only a few miles from me. https://www.correllciderpresses.com/presses
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline CounterPressure

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Re: Today’s brew
« Reply #274 on: July 01, 2024, 10:19:16 am »
Oh that's cool!  Almost the same exact design we made in high school (many years ago).  I remember we had a hunk of acme-thread-rod as the ram, the rest of the construction was mostly wooden. I think I recall it was oak.  I get all the free oak, poplar and maple I want in 2x4s which I just need to pull a few nails from and I could easily use that to build one again.  I also have the stainless steel strips (would need to drill or punch holes) for the bands.  In school I think we used pipe strap. Probably have 1" acme thread rod on the shelf. Hmmm...  Cool. Thanks! I might have to do this before the apples are ready!


(edit)
Just went to look, not only have I got 1"-6 acme thread rod, and 1"-10 machine thread rod, but I've got em both in 304 stainless. lol
« Last Edit: July 01, 2024, 10:30:23 am by CounterPressure »

Offline denny

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Re: Today’s brew
« Reply #275 on: July 01, 2024, 11:44:41 am »
Oh that's cool!  Almost the same exact design we made in high school (many years ago).  I remember we had a hunk of acme-thread-rod as the ram, the rest of the construction was mostly wooden. I think I recall it was oak.  I get all the free oak, poplar and maple I want in 2x4s which I just need to pull a few nails from and I could easily use that to build one again.  I also have the stainless steel strips (would need to drill or punch holes) for the bands.  In school I think we used pipe strap. Probably have 1" acme thread rod on the shelf. Hmmm...  Cool. Thanks! I might have to do this before the apples are ready!


(edit)
Just went to look, not only have I got 1"-6 acme thread rod, and 1"-10 machine thread rod, but I've got em both in 304 stainless. lol

The real beauty of this one is the hand made and ground cutter knives.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline CounterPressure

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Re: Today’s brew
« Reply #276 on: July 01, 2024, 11:55:50 am »
The real beauty of this one is the hand made and ground cutter knives.
No doubt. They don't show that but I did watch the video on the site and it appeared to work pretty nice.  They don't sell that part separately, for obvious reasons.  I would probably not bother to make one, but rather use a pass-through food processor or similar.  My sisters have a Robot coupe (pronounced Robo Coo) that I bet would make short work of this, and they are the ones who ask for the cider, so they'd be willing to contribute it to the cause!

Offline Drewch

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Re: Today’s brew
« Reply #277 on: July 01, 2024, 01:10:02 pm »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.

Have you ever let a batch run with the wild yeast?
The Other Drew

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Member at large of the Central Alabama Brewers Society, the League of Drews, and the Veterans of Foreign Wars.

Offline denny

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Re: Today’s brew
« Reply #278 on: July 02, 2024, 08:29:02 am »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.

Have you ever let a batch run with the wild yeast?

Yeah. Occasionally good, usually vinegar.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline chinaski

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Re: Today’s brew
« Reply #279 on: July 07, 2024, 05:24:32 pm »
I make several batches of cider every year from apples I grow and press myself. Been doing for 20+ years, so I've had opportunity to try lots of different yeasts. None of them has given me results as good as what I getbwith WY1450. Highly recommend that cider makers at least give it a try.

Have you ever let a batch run with the wild yeast?
Like Denny, I make cider each year with my press and make some fermented hard cider.  I rely upon the yeast already present and consistently make superior cider to any I made with commercial yeast.  The trick to preventing vinegar is to fill the fermenter to the very top- air/oxygen is what supports acetobacter as I seem to recall.  I ferment cool and slow and get outstanding cider.
Yeah. Occasionally good, usually vinegar.

Offline Drewch

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Re: Today’s brew
« Reply #280 on: July 07, 2024, 07:02:09 pm »

Like Denny, I make cider each year with my press and make some fermented hard cider.  I rely upon the yeast already present and consistently make superior cider to any I made with commercial yeast.  The trick to preventing vinegar is to fill the fermenter to the very top- air/oxygen is what supports acetobacter as I seem to recall.  I ferment cool and slow and get outstanding cider.

Do you use a blow-off tube? Surely there's some kräusen (do cidermakers call it kräusen?) to deal with, no?
« Last Edit: July 08, 2024, 06:29:27 am by Drewch »
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Offline BrewBama

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Today’s brew
« Reply #281 on: July 08, 2024, 05:15:57 am »
Threw together a micro batch of Tart Cherry/Apple Cider.  We’ll see…




One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.
« Last Edit: July 08, 2024, 05:52:53 am by BrewBama »

Offline CounterPressure

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Re: Today’s brew
« Reply #282 on: July 08, 2024, 05:29:23 am »
Using 2 yeasts or is that a typo?


I made a road trip yesterday and bought a complete brewing setup, to include a gen 3 Brewzilla. Will be curious to see it in action soon.
« Last Edit: July 08, 2024, 05:32:41 am by CounterPressure »

Offline BrewBama

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Re: Today’s brew
« Reply #283 on: July 08, 2024, 05:54:13 am »
I co pitched S-04 and Nottingham. I had a portion of a pack of each so what the heck.


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

Offline BrewBama

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Re: Today’s brew
« Reply #284 on: July 09, 2024, 07:13:03 am »
Today’s brew:




One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.