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Weissbock

BrewArtist
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  1. Exactly! I've decided that I will buy a couple more fermenters and stagger my brewing by how long each takes to condition, hopefully keeping me with a nice selection of beers over the months... doppelbocks, imp stouts, porters, rye pale ales, trappest ales, etc. I've rarely like drinking one style longer than a week at a time. It's a small pain, but filtering your beers cuts down conditioning time and leads to longer shelf life! ahhh... it only adds about 30 minutes to your kegging day, well worth it, except for ipas... they lose a lot of proteins and hop strength when filtered. Larger % of steeping grains and hops will fix that however with enough experimentation. i filter only because i get gout with unfiltered stuff, bummer!
  2. I'm sure it will be very drinkable in 3, but awesome in 5-6 months! waiting, the hardest part. that's where quick brews come into play like a 4.6 abv irish stout, which can be pretty tasty in 4 weeks including fermentation! The waiting process got me to purchase another fermentation vessel last week, i have a white house porter going now, but t may be 6 weeks minimum since it has 6 oz honey in it! Also converted my upright freezer into a temp controlled fermenter and lagering fridge. cost $68.00 USD. Should have thought about that years ago!
  3. good question... i would imagine brewarts og listings are correct, but what if using separately purchased ingredients? I'd guess drawing off the tap wouldn't really work well since ingredients are not mixed well into the water accurate readings would be off. hmmm...! Ive gotten my old brewing setup out again.... boiling, etc. still the droid interests me. Perhaps there is more info on this at the store site, video section. great question! I'm in alabama usa, sadly most things i read here are skeptical on droid. Most are big believers in the boiling process and lack of options in the whole picture. most people including myself like to know exactly what malts, hops, etc are going into the mix. better for custom recipes you know? still i plan to buy one soon.
  4. note: I'm paranoid on oxidation, if you have a c02 charger i would purge the carboy of oxygen before transfer, and top it off with more c02 before attaching airlock. c02 charger is abkut $10.00 usd, well worth it.
  5. Guessing you took an og reading? have you now checked fg? If close to expected fg /abv% i would certainly transfer to secondary, if nothing else to get it off the trub making for a cleaner final product. secondary is meant for that, after transfer check fg after 3 days or so. no change in fg? it's done fermenting. You dont want to add more yeast or sugar. probably will take 6-9 months for taste to get there. hope for the best on it!
  6. Good evening, Beerdroid is still young of course, but I'm curious, Has anyone tried coming up with a clone recipe yet using brewprint ingredients? And results?
  7. I'm more into the darker beers but i do like pale ales, and some german lagers. You guys really make this Belgian lager sound delicious, so I've got to try it now! actually I've had lots of Belgian beers, just of the darker variety or lambics. Duvel is a nice golden beer, rochefort 8, and 10 are both in my top 10 fave beer list. anyway, sounds like you guys may soon be doing 20 liter batches of it soon! Enjoy!
  8. the mead is bubbling along nicely, wish I'd had started it much sooner, this one is probably going to be a few months! What the hell, I have some extra honey, may start a honey porter. Thinking of years past when perfectly happy doing up a simple pale ale! But I do like to experiment, sometimes too much. hobbies!
  9. Hi, Paul, Sounds interesting! I love I stouts ! At 9.5% wonder how long it will need to smooth out? Bet it will be a nice one! Even the craft breweries here in the states brew some great i stout, my fave is North Coast old rasputin. Still the best ris i've ever had was a Nøgne Ø Imperial Stout Grimstad, Norway. 9.0% ABV. 75 IBU. I thought it would be over roasted but was more like an imperial porter on bitterness which suited me fine! Good luck with it!
  10. Well I thought I thanked you for this reply a month ago, Rob, must be slipping, anyway... many thanks!
  11. I actually tried one of the green apple ciders from the store this week, yuk! And even though I can't stand budwiser, was surprised that their fake margaritas in a can aren't too bad. bump it up with a bit of fresh lime juice and extra tequila it's pretty good, but mainly I'm beer drinker!
  12. Early this week on a whim while conjuring up future recipe clones for the bewdroid, and sipping high abv brew... I realized I had never made a mead or melomel under 17% abv! I've had several homebrew semi-sweet meads around 8 - 11 % and enjoyed them, so why had I never made one? (scratching head). Tuesday I got the supplies, 6.5 lbs clover honey, 3 gallons spring water, Lalvin D-47 yeast. Threw jt along with some nutrients for the yeast into my 3.5 gallon better bottle fermenter. I'd bet the droid could do up a nice mead, keeping the temps controlled! I'm sure some of you have done cider with a droid? But man, mead is like waiting for a dopplebock to condition, 3 months at very minimum, imo. A tough wait but worth it. Anyway, while waiting on funds to get my droid, I'll continue to work on clones using mostly brewprints along with a few simple additions like specialty grain steepings. Added flavor and body via grain steeping is simple, and only about 30 minutes added to your brewday with great results. I have a long wait on this mead, hmmmm... may try dry hopping half the batch! Prost! Dave
  13. Yeah looks very tasty! I may be wrong, was thinking the traditional jrish stout was supposed be me more of a Guinness clone, not the four leaf? Nevertheless I'd like to try four leaf with the addition of steeped grains, noteable: 2 oz chocolate malt, 4 oz weyermann smoked malt, and for fun, 4 oz unsweetened cocoa powder. Smoked chocolate stout! one hour till beer o'clock!
  14. That's sure something to think about! Clearing the larger particles and proteins would be good before going to first keg. I'm thinking that doing this, then cold storing the keg for the aging would do well. Still I think I may then run it through a filtration system to fresh keg and store again while the co2 tank does it's job carbonating. This will probably set each batch back another 7-10 days though, I can live with that. A bit paranoid about on added oxidation, c02 purging will be my friend hopefully. Thanks for suggestions, at least i do have plenty of time to figure it all out, ha ha! Cheers!
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