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BEER
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The only thing that comes close to beer...........is barley wine. Which is beer that starts with considerably more fermentables and is made with champagne yeast (more alcohol resistant) so that you end up with insane ABV's and a very unique flavor.
But any kind of beer is good. I have 5 gallons of a hoppy amber ale conditioning in bottles right now, 5 gallons of steam beer in the fermenter, and 5 gallons of hefeweissen in my secondary.
I love steam beer and hefe the most.
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Luxon 4-Post Bar Mounts
$189.95 - $239.95
It'll be ready to bottle next Tuesday.
We'll have to trade a bottle or two, when they're ready.
Almost time to start some lagers.
You guys have a lot more patcience than me. I got way tired of bottles a long time ago...Keg only for me.
There's a company that makes adapters for the 20oz paint ball cans.......I can get those filled anywhere no problem. When I get tired of bottling again, I'll pick up a couple of mini Korny's (the 2.5 gal and 3.0 gal size) and set them up with a paint ball bottle.........should work like a charm, and I'll still basically bottle 1/2 of every batch.
My keg fridge is now my bottle conditioning fridge (on a thermostat over ride). I have 3 cases (20 each) of bottles I brought back from Germany in the 90's........grolsch style flip tops, all 1/2 liter. Plus I have a 1/2 dozen EZ Cap 1 liter flippers. I also have 2 cases of half liter German pop offs (and American caps work fine on them) as well as a couple of cases of 20oz pop offs that I've bought over the years. All in all, it doesn't take me long at all to bottle........basically takes me 20 bottles to do a batch. I do have a couple of cases of various US beer bottles........these are the ones I fill for trading.
I would rather go right to keg and force carb than prime and bottle to be honest though.......the taste is much better, and you can drink sooner.
About the only thing a pain to get is medical O2 for oxygenation, we've got a connection but it has to be on thier schedule.
We also got a custom 20 gallon cylindri-conical fermenter that we can push finished beer right into kegs without worring about air contamination. That thing is cool, expensive, but cool.
I've looked into the conical's.......at a grand for a 10 gal, they are a bit steep.
Hahahaha, medical grade O2! You're big time. You know what I use? A fucking paint stirrer and a rechargeable drill! After I chill the wort........I rack it into a sanitized bucket. The lid has a hole the same size as my paint mixer and siphon tubing. So, I rack it by just setting the lid on (to keep contaminants out) and dropping the line into the hole. Then, I take the lid off, push my sanitized paint mixer from the bottom, firmly close the lid, hook my drill up, and aerate it for 4 or 5 minutes. Then I rack it into my fermentor and pitch my yeast.
I'd dig a med grade O2 setup........but I'm maybe a bit to redneck for that.
I had some Hop Devil beer the other night... damn that was goood.
I tend to prefer porters however.
Although I did recently have Dragon's Milk (by New Holland Brewing Co. in MI) and it quickly rose to my favorite beer in just one bottle!
It was delicious.
I will be purchasing many, many more.
Pit Row
Beer is the greatest invention by mankind. Beer invented the wheel. Its a fact.
We were doing it kinda like you are, and just siphoning stuff around, and the day my partner came into the "brewery" and I had the transmission of a CR 500 splayed across the bench, spraying contact cleaner every where, things started to change.
I thought I was going to have to preform CPR that day. We were due to rack our award winning Scotch Ale that evening, and he was less than pleased.
Now, we've all but eliminated air contamination...And it was all because of dirt bikes.
Shit, shoulda put this in Moto.
I've got a room for fermenting and aging......with chest freezers and fridges run on bypass thermostats. Those are the shit...............that right there made a huge difference in the taste and clarity of my beer. I ferment most ales at exactly 60 degrees, the steam beers at 57 degrees, and the lagers at 45 degrees. I start everything at 65 degrees and let it go until I get airlock activity, usually under 12 hours. Then I change the temp to the ferment temp I want, and it slowly reduces the temp down without shocking the yeast.
I try and bottle condition for a couple of weeks at fermentation temp, then I'll raise it to 70 for a week to make sure I get good carbonation. I often don't have the fridee space for this, so I'll keep them at 70 for a few weeks instead.
Mrs. SMF loves the smell of the mash, but frowns on the fermenting beer in the guest bathroom (Coolest place with a tile floor). She just doesn't get the yeast farts. She has never developed the tase for beer, her deal is Crown, which is sad because I have to drink all the beer I brew.
We just haven't had it in us to brew anything this summer, probably get things fired up in Sept. That and my partner is the head brewer at Rahr brewery in Ft.Worth, and the fun factor has kinda slowed for him. You should try som of Rahr's stuff if you can find it, but I think they've only qualified in a few states. Freakin' label issues...Stupid.
Hell with it, I'll just send you some.
The state has no fucking clue how to license it. There all on board with the licqour license......until you explain that the beer won't actually come from vendors, but will be brewed on the premises........then they're like, "that's legal???". Cocksuckers
Anyway.........I did the room setup. That's a good idea. The room I'm using now could be easily converted just like that. I may have to look into that.
J.B. just brewed the Winter Warmer this morning, so look for that this December. It's fermented in used bourbon barrels, and it's bad ass. He added 300# of cane sugar to the already large bill of grain fermentables...This beer is what we like to call "Large".
I know here, the TABC (Tx alc. & Bev. comm.) is a pita. We have a brew pub in town called Humperdinks, they brew on site, and sell thier beer as well as having a decent restaurant. So, a few years later a company comes in to open a similar place called BJs. Well, they can sell thier beer, but can't brew it here. They have to ship it in from out of state even though I think there is a BJs in Dallas who brews thier own.
The TABC is run by a bunch of idiots. There is no incentive for micro breweries to start up here because it's such a pain. Colorado on the other hand welcomes micros, tax breaks, the whole schmere. Look at how many beers come from Colo., and that's why.
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