What’s Brewin’?

dannyboy58 · June 19, 2020, 1:51pm

I brewed a Rye Porter years ago and aged it on wood chips with Bullit Rye Whiskey. It was really good. Still have a few bottles around somewhere i think…

One of my last extract batches.

The Night - Rad Rye Porter

1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 9.9 % 0.08 gal
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 5.0 % 0.04 gal
2 lbs Amber Dry Extract [Boil] (12.5 SRM) Dry Extract 3 19.8 % 0.16 gal
6 lbs 9.6 oz Rye Malt [Boil] (3.7 SRM) Extract 4 65.3 % 0.57 gal
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 5 45.5 IBUs -
1.00 oz Fuggles [4.50 %] - Boil 30.0 min Hop 6 12.1 IBUs -
1.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 7 5.8 IBUs -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 Yeast 8 - -
2.00 oz Oak Chips (Secondary 7.0 days)

voodoo_donut · June 19, 2020, 1:57pm

Speaking of CO2, my two CO2 tanks have been idle but presumably sealed well, the CO2 in them should last indefinitely ? Or not?

dannyboy58 · June 19, 2020, 2:06pm

As long as they hold pressure the gas should be fine. It doesn’t “expire” or go bad and nothing can grow in that hostile environment in the cylinder.

damian_winter · June 20, 2020, 2:59pm

So this is how the White Koji works. Most Sours are produced using a bacteria that produces lactic acid. White Koji is just is one of several species of the filamentous fungus genus Aspergillus. White Koji (Aspergillus kawachii) is used for the purpose of converting the starch in grains into sugars fermentable by yeast. In the conversion process involving white koji, ample amounts of citric acid are produced which lowers pH and yields a delicately sour citrusy flavor.

squeegeethree · June 21, 2020, 12:22am

I use koji to make sake so I am familiar. I have not noticed a sour during the process with rice however. Intriguing. I know that Citric acid is commercially made with Aspergillus Niger.
It seems that in to high a concentration citric acid acts as an inhibitor to yeast growth.

damian_winter · June 21, 2020, 1:06am

Lets start a another thread and will dive deeper into this. Brewing with Koji Brewing with Koji

wilcolandzaat · June 22, 2020, 8:47am

No brewing this weekend. Got to pick up monday. The hop order. It did arrive. Friday. So sat. Brew day

wilcolandzaat · June 27, 2020, 8:48am

Me today. A. Galaxy. Single hop. Pale ale. One of the recipy. Out of the brewdog. Catalogue. Monday. A. Double ipa. Both recipy. 5.5 batch. Boil 7 gal batch

squeegeethree · June 27, 2020, 1:05pm

Did you get any Polaris Hop? I am really loving its mint quality. It’s like nothing else.

wilcolandzaat · June 27, 2020, 2:31pm

No yet. Should be this week on the island

sneezles61 · June 27, 2020, 5:16pm

Any one in here use an electric element INSIDE the kettle AND try calcium chloride? I’ve got another scorched 10 gallons… Did I mention I’m really mad? … I believe when I did a Ryebock over a year ago I used it and had a scorched batch…
Maybe will try pass CO through to try scrub the scorched flavor out… IDK… . Well, hopefully this will help another Brewer from doing what I did…
Sneezles61

squeegeethree · June 27, 2020, 5:57pm

Make a thread devoted to this topic. It will get lost in this

WMNoob · June 29, 2020, 10:23am

Kegging the Saison Buffoon from 6/11 and going to brew it again this AM to put on the yeast cake from the one I’m kegging.

brew_cat · June 29, 2020, 4:23pm

Brewing an ESB with the Amber malt I roasted up and the crystal malt I made.

brew_cat · June 30, 2020, 4:08pm

Raining again so I’m Brewing today again. A English IPA with MO my crystal malt and harvested London Ale III yeast. I have East Kent Goldiing and Willamette hops I’m using up. Just threw this together. Balanced the water equal ppm chloride and sulfate

dannyboy58 · June 30, 2020, 8:15pm

I need to brew…just realized I have to sachets of WL yeast in the fridge. London Fog and Cali pale. Don’t feel terribly motivated to brew lately for some reason. Gonna need to soon though because I seem to be well motivated to drink!

brew_cat · June 30, 2020, 9:15pm

Yes a lot of motivation lately

voodoo_donut · June 30, 2020, 11:05pm

Brewing soon, and assessing my water chemistry additives. The calcium chloride has, likely due to uneven storage temperatures and humidity, hardened into a block.I can loosen it up. I know @Denny Conn had said most of these chemicals are pretty stable (except one)any thoughts on if I should replace them?

loopie_beer · June 30, 2020, 11:41pm

I think you could get by it rushed. But I would plan on replacing it as it sounds like it’s absorbed water which means you’d be weighing a portion of that vs. dry CaCl2.

sneezles61 · July 1, 2020, 1:12am

Water and brew chemistry…
There is more I need to learn… Seems I get some momentum… Some SOB sticks their foot out and down I go… I can get back up…
I’ve gotta get simple again… Too much " it makes a better brew" stuff floating in betwixt me ears…
Sneezles61