Yea It use to be an adventure... I use to use a blow off tube. But our homebrew store started carrying an 8 gallon bucket. I bought one and then I went back, bought two more. It gives enough head room to not need a blow off tube... The only down side is I cant put three buckets into my refrigerator now.
Hmm? I am going to run out of time before my wort drops to 70F. I have a mother's day brunch to attend. Can I cover the wort and add the yeast when I get back? It is a bucket type fermenter. I would think the yeast could care less but would be sad to be dumped into hot water.
Nope.. as long as you sanitized all and things are sterile... you should be fine to add it later... yeast temperature of 65 F is better on general rule of thumb... that’s actually how some people do it, by just dropping it in the basement let it cool overnight and then add the yeast...
I fill the sink with ice and set the pot in the ice to cool some times. Stir the wort it will cool quicker that way.
Yeast mixed in...basically. I put the yeast in and realized that I had not taken the gravity. Worked quickly to get a sample before mixing the yeast, but certainly pulled some out. I imagine there is plenty left. I hope so.
Have brewed several batches since the last entry. All pretty decent, no failures yet! Fingers crossed. Just bought a mash and boil system and made a vanilla brown ale all grain. OG came out a bit higher than expected. First attempt at all grain brew. See what happens. Any cool things going on with all the homebrewers out there.
Not yet... hoping to start getting the chain started here in a month... I like to wait for the cooler/colder months to do most of mine...
Maple syrup season is coming fast. I am thinking about saving enough to brew a 5 gallon batch. Any ideas on what kind of beer might work. No idea what sap contains for minerals and such.
A good robust Porter or stout. I’m planning on doing another one this year. Last years, I flubbed a round up. Drinkable but not braggable. I kept my FG to high, made it too sweet.
Did you brew the beer with the sap? I am planning on trying that. I have heard both ideas of a heavy type beer and light beer. Maybe save enough sap for both.
Hey fellas, I’m new to the firewood game but I’ve been brewing professionally for a decade now . I’d be happy to help in this thread any way I can . Prost ! Sent from my iPhone using Tapatalk
Home brewed Mead.. more of a bochet/braggot to get technical, meaning I burnt the honey first and then pitched on top of some ESB dregs, pressure fermented with white oak staves and kveik yeast. The white oak was really over powering even though there was some sweetness left. I’m estimating somewhere around 5-6 abv. I add a couple shots of leftover coffee so the roastyness can balance out the oak. I call it Meady-Ogre!
Wow, how have I not seen this thread for so long?? I don't have a lot of spare time to brew...only brewed once in the last year but it is fun.
