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Anyone here Homebrew?

Discussion in 'Off Topic' started by JohnSnowNW, Feb 22, 2015.

  1. JohnSnowNW

    JohnSnowNW Active Member

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    Just curious. Here is my Brett IPA that I'm drinking as I brew an Am. Wheat:

    mzN7L3z.jpg

    Here is the Cascade bittering addition to the Am. Wheat:

    BwaPZQW.jpg

    Anyway, just curious as the NHC is about to take place. I'm entering a Rye Porter into the Specialty Category. Not expecting it to win, but interested in some feedback.

    Who else has gotten into this extremely expensive, and obsessive hobby?
     
  2. scaesare

    scaesare Active Member

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    Rye porter... nice! I really enjoy porters.. have about a third of a keg of my porter left.

    I just kegged my Citra IPA yesterday. I have another week in the secondary fermenter for the oak bourbon stout before I can keg that.

    Some pics of our last couple of brew sessions:

    IMG_20141115_164741.jpg IMG_20141115_151829_829.jpg
    IMG_0082.JPG IMG_0084.JPG IMG_0085.JPG
     
  3. JohnSnowNW

    JohnSnowNW Active Member

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    Nice set of keggles there...I'm actually surprised that you have keggles, but your ferm control is a water bath. I use a chest freezer and Johnson Controls A419 as a ferm chamber. Not that there is anything wrong with what your doing...but it's just a lot easier than trying to control the temps in a water bath.

    Currently on tap I have:

    Brett IPA
    Rye Porter
    BA RIS

    Aging a Rose Hip Tripel (5 months in)...which I plan on souring.
     
  4. scaesare

    scaesare Active Member

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    Yeah, I don't want to carve up space for a freezer at the moment, so this is the method for the moment...

    We actually just started with the keggles doing BIAB, prior to that it was extracts in turkey fryers.

    That Brett looks nice... great color and head.

    This is R2-B2, my portable keg chest:

    IMG_20140621_102242.jpg
     
  5. JohnSnowNW

    JohnSnowNW Active Member

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    Ha, well thanks. It's actually the first time I've used Brett...though there is some doubt as to whether WLP-644 is actually Brett.

    I can understand the space issue...I can only ferment 5 gallons at a time in the ferm chamber...and the wife still complains about the space it takes up.

    I like you're portable set-up. I've considered putting something together...but I don't go anywhere ;) It's growlers for when I do manage to venture outside.
     
  6. jerjozwik

    jerjozwik Member

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    #6 jerjozwik, Feb 22, 2015
    Last edited: Feb 22, 2015
    while I dont personally brew [or own a model s yet] I have started to grow hops for a homebrewer co-worker.
    this photowwas taken at the end of last years establishing growth. this years vines have just started to break the surface.

    14873694691_eea880d8c0.jpg

    I do age my own whiskey though!
    15449656599_c87b7cb86b.jpg

    his homebrew rig
    10995437985_dc58d93d25.jpg
     
  7. JohnSnowNW

    JohnSnowNW Active Member

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    Aging your own whiskey counts, in the overall reach of "homebrewing." I also make cider, and wine.

    I also grow hops...three of them will be in their 3rd year, and one in the 2nd, this coming summer.

    My set-up:

    JpCHLIy.jpg

    What I got from my 2nd year Cascades last year:

    s46ZvO6.jpg

    rkhY9Ok.jpg
     
  8. jerjozwik

    jerjozwik Member

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    thats a pretty good haul, last year I only got a little over a half gallon bags worth. how tall are your posts, the look over 13 ft.
     
  9. rolosrevenge

    rolosrevenge Dr. EVS

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    I homebrew root beer. It is delicious. Though sometimes dangerous depending on how I try to carbonate it.
     
  10. JohnSnowNW

    JohnSnowNW Active Member

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    I can't remember how tall I made them now...I want to say they are 12-13 ft. I designed it to give the hops about 18ft of growth...which still wasn't enough...as the Cascade went about 26ft last year. I believe I got just shy of 2 lbs wet, of the Cascade. The others varieties didn't produce anywhere near as much...but cutworms got my tettnanger plant the first year...so it was stunted.

    The wife wants me to get into making soda, but I need a bigger kegerator as mine can only hold 3 kegs. My kids would probably appreciate it, as well.
     
  11. jerjozwik

    jerjozwik Member

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    crap... looks like I might have to buy some more aluminum soon...
     
  12. jerjozwik

    jerjozwik Member

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    after the great success of my whiskey aging, i decided to age some huge arker in the barrel that had glenfiddich 15 in it for 6 months.

    i am VERY pleased with the results. if anyone our there has had the privlidge of enjoying firestone parabola then they would know the ball park im hitting at. im no beer reviewer but it is damn good, similar booze / sipping quality of parabola but with a nice kick of spice from the glenfiddich.

    10359010_10203899568869733_6280541059497132980_o.jpg 11043286_10203899623391096_1053818677815270386_o.jpg 10835216_10204048044661535_4451465254323414328_o.jpg 11080426_10204048053381753_1333882707917068873_o.jpg

    - - - Updated - - -

    holy massive images, sorry.
     
  13. JohnSnowNW

    JohnSnowNW Active Member

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    Nice. Are you not re carbing the beer? Also, how are you mitigating O2 exposure during the transfer to the keg?
     
  14. jerjozwik

    jerjozwik Member

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    uh... hahah! welp this is why i dont homebrew! hard liqueur needs no such careful planing.
    basically i dont know about any of that. i just transferred, after reading your post, all the "beer" into much smaller vessels and sucked out as much air as i could with those wine bottle vacuum doo-dads.

    im bring the concoction to work today and tomorrow so it will pretty much all be gone in 24 hours.
     
  15. Curt

    Curt Roadster Signature #55

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    I started home brewing in 1982.

    Almost 5 years ago, I moved up to becoming one of the owners of a tiny production brewery here in Rockville, MD, and this season we have started canning our beer. Fun times.
     
  16. JohnSnowNW

    JohnSnowNW Active Member

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    "Keg" should have been "Barrel"...

    Anyway, well if you decide you enjoy aging beer in those barrels, you could purchase a simple Co2 system relatively cheaply. This could be used to both carbonate the beer, and flush out O2 from the barrel before transfer. Something to consider ;)

    - - - Updated - - -

    Congrats on making a successful transition! I have two friends from HS that have each opened a brewery, and are doing quite well.
     
  17. ZBB

    ZBB Emperor

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    I started home brewing in 2003. Did 1-2 batches most years until 2011. But I did a batch in Feb -- a Stone Cali-Belgique clone (using a recipe from Stone...). Turned out fantastic.

    unfortunatly it's heating up in AZ, and I don't have anything to help control fermentation temps. Next batch will be next winter...
     
  18. ThortsMD

    ThortsMD Member

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    Does wine count? I make about 50 gallons of wine from grapes from Eastern Wa and some from my Seattle yard each year. Who wants a taste?
     
  19. JohnSnowNW

    JohnSnowNW Active Member

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    Sure. I also "brew" wine and cider.
     
  20. DavidB

    DavidB Aug 2013 S85

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    Oh? What label? I've probably tried it!
     

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