Moved my gallon of porter into the second fermentation today, soaked the wood chunks that came with in bourbon for a few days and added those into my second ferment. Started another ferment on a duplicate batch of porter. Moved a gallon batch out of 2nd fermentation of Jun tea (green tea and honey kombucha) into bottles. Moved last weeks batch of booch into a second ferment mixed with purée of summer berries, and started a fresh batch of booch. Hoping to try and keep a gallon of beer, if not two always in each stage, and same for booch. I’d like to bottle every week, time will tell, but, lot’s of fun learning in all of this as well. Next, I need to get some fresh honey so I can start some mead still this year. Also a cool photo of the light and bubble spectrum of a carboy that was taken out of the sanitizer.


Announcement
Collapse
No announcement yet.
Brew day
Collapse
X
-
Comment
-
I make one I call "Dude Light" (since the other name was already taken). Cheap, light and next to no flavor but perfect in the middle of summer.
And in the tap next to it is something called Valhalla at 14%...just so things even out
- 1 like
-
One of our local brew pubs makes one and they call it shitty lite. And I’m not saying that out of disrespect bbqLuv , I do know you love the beer, and that is cool!
-
Club Member
- Dec 2017
- 4742
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Love that you are diving into brewing. This is something I always wanted to do, but never got into it. Especially when I cut gluten out of my diet. But, keep sharing what you are doing with this! Love getting to read about it!
Comment
-
Damn it! mnavarre I don’t need that! Funny you mention it - I just filled a growler this past weekend at a local brewery/pub that does the same thing to 5 of their brews. I was not aware they did this until recently. The growler last less than 24 hours…..
I’ll have to look into the enzyme. Although I’m not celiac/intolerant - although I could be slightly, I’m not sure. I just know i feel a heck of a lot better w/o gluten. Although I will have a few beers on occasion because its so good!
- 1 like
-
Club Member
- Nov 2017
- 7786
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
Richard Chrz I am sure you know this already, but while its fine for the kombucha, don't leave your fermenting beer out on the counter in the light. If you do, cover it with a dark towel. Light and UV exposure reacts with compounds in the hops to result in "skunked" beer.
I usually ferment in a fridge that is thermostatically controlled with a $20 temperature controller, but if I do leave it out at room temp, I cover the fermenter in a towel or two to keep the light off it. And keep it away from windows.
Comment
Announcement
Collapse
No announcement yet.
Comment