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Out of Pod Experience

 
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Beer Online

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Author
CCP Sledgehammer
C C P
C C P Alliance
#161 - 2014-07-21 10:44:22 UTC
CCP Goliath wrote:
Sibyyl wrote:
CCP Sledgehammer wrote:
A question for the community!

Just wondering how long your average brew session lasts?

I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup.

I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving.

5 hours just for the boiling part? Are you using a bunsen burner? Smile


He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that.


Yeah I am talking about a full brew session, from starting to heat mash water to pitching yeast/cleaning.

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

CCP Goliath
C C P
C C P Alliance
#162 - 2014-07-21 11:55:38 UTC
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.

CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath

Sibyyl
Garoun Investment Bank
Gallente Federation
#163 - 2014-07-21 14:01:59 UTC
Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course.

Joffy Aulx-Gao for CSM. Fix links and OGB. Ban stabs from plexes. Fulfill karmic justice.

CCP Goliath
C C P
C C P Alliance
#164 - 2014-07-21 14:56:13 UTC
Sibyyl wrote:
Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course.


If you aren't drinking, you aren't brewing Big smile

CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath

Darren Airtex
Sebiestor Tribe
Minmatar Republic
#165 - 2014-07-22 14:03:04 UTC
All I am willing to say is, my grandfather got 2 years in the state prison for brewing up Moonshine.
vynok
Sub Par.
#166 - 2014-07-23 19:45:31 UTC  |  Edited by: vynok
CCP Goliath wrote:
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.


Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go.

As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?
CCP Goliath
C C P
C C P Alliance
#167 - 2014-07-24 13:11:29 UTC
vynok wrote:
CCP Goliath wrote:
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.


Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go.

As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?



Safbrew WB-06. It fermented a little warm, which should basically be fine with that yeast as that's where the bananas start to show their notes, and it had a wonderful banana aroma going, maybe less pronounced than a Weihenstephaner but in that zone. It just has this... quality to it that is unpleasant. Could be "first beer from the keg" syndrome, could be temp, could be time. Could be horrific oxidization...

My downstairs neighbor has a kegerator and is considering getting out of the game, so hopefully I can buy that. If not, I do have a spare fridge that Sledgehammer and I were going to lager in, but that could be a solution.

CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath

Herzog Wolfhammer
Sigma Special Tactics Group
#168 - 2014-07-24 17:15:57 UTC
vynok wrote:
CCP Goliath wrote:
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.


Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go.

As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?




You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat.

Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous.

Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a "Norm" there if the brew is good.

Bring back DEEEEP Space!

CCP Sledgehammer
C C P
C C P Alliance
#169 - 2014-07-24 17:21:14 UTC
Herzog Wolfhammer wrote:


You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat.

Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous.

Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a "Norm" there if the brew is good.


My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

CCP Sledgehammer
C C P
C C P Alliance
#170 - 2014-07-24 17:22:00 UTC
Also, Herzog, Downpour is an excellent name for a pub :D

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

CCP Sledgehammer
C C P
C C P Alliance
#171 - 2014-07-24 17:22:55 UTC
Inspired by that, I think I'll call my saison Delugeonal.

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

Herzog Wolfhammer
Sigma Special Tactics Group
#172 - 2014-07-24 17:29:34 UTC
CCP Goliath wrote:
CCP Goliath wrote:
Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light.

Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! Big smile


Update: 2 days ago, while on a Skype call with the missus (I'm away on business), we discovered that the airlock had blown off! Obviously I did what any reasonable, calm person would do, and felt my heart sink as I knew that my first beer was a total writeoff. Then I did what any actually reasonable, calm person would do, called Sledgehammer, and learned that it was actually probably fine. I remotely guided my better half through the process of sanitising, filling the airlock, and reseating it, and after a quick smell test showed notes of DELICIOUS BEER AND BANANAS and absolutely no notes of horrible antiseptic odors (ironically indicating an infection), I was much happier. Getting back to Iceland on Thursday to prepare my brand new Corny keg for it (prepare = get awful "new keg smell" eradicated) and then the conditioning commences!




I used to think that the loss of the airlock was death. But have read numerous times that there's a "protective layer of C02". Wine makers are more aware of this, using large open top fermenters covered in a cloth to keep the bugs out (gnats will suicide themselves in the vat - very happy gnats).

One of the main reasons I have found for airlock blowoff was that the primary fermentation was incomplete. But many times when it happened, I was under the impression that it was complete, running the primary "7 to 10 days" as many of the recipes call for, or as they say "until fermentation slows". Here is where temperature issues can play with you. For where I have found that it appeared fermentation slowed, the action of racking the beer brings new life to it and hence the airlock goes or gets full of foam. I theorize that yeast on the bottom that cannot breath goes dormant prematurely and when racking the beer, it comes back alive again, see's there's still sugars to eat (and crap out into alcohol) and gets to work.

To counter this two methods have worked for me. One is agitation - somewhere around 3/4ths into the primary fermentation, swish or shake the primary fermenter for a bit to get things stirred up. Everything will be settled down again days later when racking. Another method is to go with a higher fermentation temperature, maybe up to 5 degrees. The latter method risks lesser body but higher strength but that might be desirable.

Bring back DEEEEP Space!

Herzog Wolfhammer
Sigma Special Tactics Group
#173 - 2014-07-24 17:34:45 UTC
CCP Sledgehammer wrote:
Herzog Wolfhammer wrote:


You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat.

Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous.

Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a "Norm" there if the brew is good.


My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings


There's another one... another character Normally found in a bar...

An Astero blueprint for the first person to tell me where the "other Norm" is.

Yes there is another Norm character in another long running series, also a barfly. I'll contract an Astero blueprint to the first person who names the character and the series.

Bring back DEEEEP Space!

CCP Sledgehammer
C C P
C C P Alliance
#174 - 2014-07-24 17:36:49 UTC
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

Herzog Wolfhammer
Sigma Special Tactics Group
#175 - 2014-07-24 17:49:47 UTC
CCP Sledgehammer wrote:
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D



Close. But here's a hint.

The other Norm is also indirectly referred to as Norm. Twisted


Bring back DEEEEP Space!

MeBiatch
GRR GOONS
#176 - 2014-07-24 21:02:12 UTC
im 29 and from toronto so that means i drink pabst blue ribbon... mmmmm my fav cheep beer.

if i am going for something with class then nothing beats a ice cold rickards red from swiss chalet... not sure why it has to be swiss chalet its just the mugs they use are perfect for the brew.

oh i also enjoy red stripe, or a good ol ┼╗ywiec.

There are no stupid Questions... just stupid people... CCP Goliath wrote:

Ugh ti-di pooping makes me sad.

Sibyyl
Garoun Investment Bank
Gallente Federation
#177 - 2014-07-25 02:18:43 UTC
I had this strangely wonderful thing called a Moscow Mule today with coworkers. It comes in this copper cup and the place wanted to hold onto our IDs because apparently these mugs are $25 a piece a people can run off with them. It's vodka, ginger beer, and with a slice of lime.

In a strange way it reminds me of an Irish Car Bomb but different tastes and serving experience, of course..

Joffy Aulx-Gao for CSM. Fix links and OGB. Ban stabs from plexes. Fulfill karmic justice.

Vortexo VonBrenner
Doomheim
#178 - 2014-07-25 03:40:45 UTC
Herzog Wolfhammer wrote:
CCP Sledgehammer wrote:
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D



Close. But here's a hint.

The other Norm is also indirectly referred to as Norm. Twisted



Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)


Herzog Wolfhammer
Sigma Special Tactics Group
#179 - 2014-07-25 05:27:21 UTC
Vortexo VonBrenner wrote:
Herzog Wolfhammer wrote:
CCP Sledgehammer wrote:
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D



Close. But here's a hint.

The other Norm is also indirectly referred to as Norm. Twisted



Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)





He was a permanent fixture in the series of which this other Norm was a character in.

Rule out any cartoons or cartoon show.

(I can't believe nobody got this already Lol y'all are slacking)


Note: I hope this is not a thread hijacking. It's related to Norm from Cheers, and Norm IS beer.

Bring back DEEEEP Space!

Bagrat Skalski
Koinuun Kotei
#180 - 2014-07-25 07:58:53 UTC