[theDarkSide]

Brewed a massive Imperial Stout (roughly planned using BCBS as a starting point) that I'm going to barrel age half and 'dry-bean' the other half with Godiva coffee.

Thankfully you have the blue cooler.  The other coolers would have been overflowing, leaking and/or given you really low gravity numbers

[beersk]

Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.

[erockrph]

Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.

How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.

[beersk]

Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.

How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.

It's loosely over the top of the bucket. Here's a shot of it. I skimmed the krausen/brown sh*t earlier this morning, plan to again this afternoon and give it another gentle stir.
I doubt it's mimicking open fermentation to the fullest extent, but this is the closest I'm willing to get to fermenting open.


upload photo

[klickitat jim]

12/29 Irish Stout coming to a boil, strike water heating for American Stout


I might add, I love the smells of stout brewing!

[narcout]

Munich Dunkel on Saturday night with Wyeast Munich Lager II

[brewinhard]

Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.

How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.

It's loosely over the top of the bucket. Here's a shot of it. I skimmed the krausen/brown sh*t earlier this morning, plan to again this afternoon and give it another gentle stir.
I doubt it's mimicking open fermentation to the fullest extent, but this is the closest I'm willing to get to fermenting open.


upload photo

Which yeast strain are doing the "open" ferment with?

[HoosierBrew]

Just kegged and backsweetened a cider. It's good but will get better with time at 7% abv. Gonna brew probably a kolsch this weekend and a BoPils if there's time. Time's been at a premium lately, so I hope I can fit it all in.

[brewinhard]

Just kegged and backsweetened a cider. It's good but will get better with time at 7% abv. Gonna brew probably a kolsch this weekend and a BoPils if there's time. Time's been at a premium lately, so I hope I can fit it all in.

What are you throwing the kids in the closet for the day again?

[HoosierBrew]

Just kegged and backsweetened a cider. It's good but will get better with time at 7% abv. Gonna brew probably a kolsch this weekend and a BoPils if there's time. Time's been at a premium lately, so I hope I can fit it all in.

What are you throwing the kids in the closet for the day again?

Might have to.   

[brewinhard]

Well, if you can squeeze my two in there, then we can both get a brew day in! 

[HoosierBrew]

Well, if you can squeeze my two in there, then we can both get a brew day in! 

Deal !

[gspot]

Gonna try my first Saison on New Year's Day.

Sent from my SM-T320 using Tapatalk

[brewinhard]

Gel fining a biere de garde and kegging a belgian blonde.

[riceral]

Just started my mash for an oatmeal stout.