Homebrewing beer - Page 5 - Hobbies and Interests - International Cannagraphic Magazine Forums

Stondestmanaliv · 10-17-2012, 08:02 PM

Quote:

Originally Posted by MaynardG_Krebs

when you rinse, you can{t} 'unsanitize' your item.

Edit: What you should be using for sanitizer is either StarSan from 5 star or Iodophor. Neither of them require rinsing.

Amazing info.. Thank you!

kin_dawg · 10-19-2012, 01:43 PM

been drinking my lager with 500gm LDM, very nice, nice mouh feel- thick,. Good head, i read due to the malto dextrose. got me hammered to. Not too carbonated, my usual drop feels slightly over carbed now:/

FamilyBerzerker · 10-28-2012, 06:09 PM

The only thing I've ever had go vinegar on my was a white grape juice wine. I think it was due to oxygenation, I had too much headspace in secondary and tertiary.
I've got my dank IPA recipe written, I'm going with chinook early (continually hopped from 60-40 mins) and a blend of columbus, Simcoe and amarillo continually added from 20-5 mins, with a three ounce shot at knockout. Including dry hopping, it's a lb of hops for 5 gallons. I think I'll use harvested Bell's yeast, it's always been good to me in IPAs.

Side note: someone mentioned SN being the only beer with yeast.... no so at all. I've personally cultured yeast from SN, Rogue, Bell's, Boulevard, Cooper's, and Surly. There's an ongoing list on a homebrew forum I belong to with hundreds of commercial beers that home brewers have successfully harvested from.

MaynardG_Krebs · 10-28-2012, 06:41 PM

Quote:

Originally Posted by FamilyBerzerker

The only thing I've ever had go vinegar on my was a white grape juice wine. I think it was due to oxygenation, I had too much headspace in secondary and tertiary.
I've got my dank IPA recipe written, I'm going with chinook early (continually hopped from 60-40 mins) and a blend of columbus, Simcoe and amarillo continually added from 20-5 mins, with a three ounce shot at knockout. Including dry hopping, it's a lb of hops for 5 gallons. I think I'll use harvested Bell's yeast, it's always been good to me in IPAs.

Side note: someone mentioned SN being the only beer with yeast.... no so at all. I've personally cultured yeast from SN, Rogue, Bell's, Boulevard, Cooper's, and Surly. There's an ongoing list on a homebrew forum I belong to with hundreds of commercial beers that home brewers have successfully harvested from.

I was gonna comment on the yeast thing too, but you did it much nicer than I woulda.. thanks..

mgk

kin_dawg · 10-29-2012, 01:30 AM

Quote:

Originally Posted by MaynardG_Krebs

I was gonna comment on the yeast thing too, but you did it much nicer than I woulda.. thanks..

mgk

^Oh you guys

Thanks for the post familybezerker, I'm not big on hoppy beer myself (yet?) I like bready yeasty flavors.

wantaknow · 10-29-2012, 02:56 AM

we wine and shine lol,strawberry wine is awsome ,after a good six months in the carboy,thats my wifes doings ,i shine ,only takes a week ,so between the grow and wine ,shine ,i live a boring life ,lol

greenpinky · 10-29-2012, 05:47 AM

Hey what kinda Co2 do u get off ur kit? I want to get one to get my Co2 levels up in a grow?

kin_dawg · 10-29-2012, 08:24 AM

Plenty mate if your in a closet or similar, only problem is you'll pang for a beer every time you open the door and the lovely yeasty aromas hit you in the face

Brew turned out fine in low 20c temps.
In large rooms i use a tank and monitor.

Stondestmanaliv · 11-03-2012, 01:59 AM

Quote:

Originally Posted by FamilyBerzerker

The only thing I've ever had go vinegar on my was a white grape juice wine. I think it was due to oxygenation, I had too much headspace in secondary and tertiary.

Dude.. I went to CostCo and bought some "100% organic honey and 100% organic blue agave".. I read the ingredients and it said NOTHING about SULFUR DIOXIDE.. I learned the hard way..

FUCK, that smells like rotten volcano shit.

FamilyBerzerker · 11-08-2012, 05:29 PM

Quote:

Originally Posted by greenpinky

Hey what kinda Co2 do u get off ur kit? I want to get one to get my Co2 levels up in a grow?

An active beer will kick a good amount of co2 for a few days, and you could probably trap it in a small grow.... but the issue would be temps. Few yeasts make good beer over ~70F, so you'd be limited to the ones that do, like saison and Belgian yeasts. Saison yeast will work well up to the mid 80s. Keep in mind that an active fermentation is 5-10 degrees F above ambient, if your grow's 80F, assume the beer is 85+. If you want some tips on keeping a fermenter cool, while still letting co2 escape into the grow, keep the fermenter in a water bath and maintain the water at the temps you want with frozen water bottles.
Another option would be to keep the fermenter outside the grow, and just have the blow off jug in the grow, run the blow off tube to the jug. Simple, no worries about the climate of the grow affecting the fermentation temps.

I'd be interested in hearing about it if you try it out.

10-19-2012, 01:43 PM	#42
kin_dawg Member Join Date: Mar 2011 Posts: 454	been drinking my lager with 500gm LDM, very nice, nice mouh feel- thick,. Good head, i read due to the malto dextrose. got me hammered to. Not too carbonated, my usual drop feels slightly over carbed now:/ __________________ The individual has always had to struggle to keep from being overwhelmed by the tribe. If you try it, you will be lonely often, and sometimes frightened. But no price is too high to pay for the privilege of owning yourself.
	Quote

10-29-2012, 02:56 AM	#46
wantaknow ruger 500 Join Date: Apr 2004 Location: usa Posts: 2,100	we wine and shine lol,strawberry wine is awsome ,after a good six months in the carboy,thats my wifes doings ,i shine ,only takes a week ,so between the grow and wine ,shine ,i live a boring life ,lol __________________ Free leonard peltier now,
	Quote 1 members found this post helpful.

10-29-2012, 05:47 AM	#47
greenpinky Member Join Date: Aug 2011 Location: wild wild west Posts: 801	Hey what kinda Co2 do u get off ur kit? I want to get one to get my Co2 levels up in a grow? __________________ Just another show
	Quote

10-29-2012, 08:24 AM	#48
kin_dawg Member Join Date: Mar 2011 Posts: 454	Plenty mate if your in a closet or similar, only problem is you'll pang for a beer every time you open the door and the lovely yeasty aromas hit you in the face Brew turned out fine in low 20c temps. In large rooms i use a tank and monitor. __________________ The individual has always had to struggle to keep from being overwhelmed by the tribe. If you try it, you will be lonely often, and sometimes frightened. But no price is too high to pay for the privilege of owning yourself.
	Quote

10-28-2012, 06:09 PM	#43
FamilyBerzerker New Member Join Date: Aug 2012 Location: The State of Euphoria Posts: 15	The only thing I've ever had go vinegar on my was a white grape juice wine. I think it was due to oxygenation, I had too much headspace in secondary and tertiary. I've got my dank IPA recipe written, I'm going with chinook early (continually hopped from 60-40 mins) and a blend of columbus, Simcoe and amarillo continually added from 20-5 mins, with a three ounce shot at knockout. Including dry hopping, it's a lb of hops for 5 gallons. I think I'll use harvested Bell's yeast, it's always been good to me in IPAs. Side note: someone mentioned SN being the only beer with yeast.... no so at all. I've personally cultured yeast from SN, Rogue, Bell's, Boulevard, Cooper's, and Surly. There's an ongoing list on a homebrew forum I belong to with hundreds of commercial beers that home brewers have successfully harvested from.
	Quote