Filling the mash tun with the grains and hot water for the coffee milk stout. I mashed this batch at 154 degrees. Can use a blichmann 20 gallon mash tun with a blichmann false bottom. I used the more beer ultimate sparge arm and I’m constantly recirculating with a rims heating element to maintain my Mash temp.
This was my second time using the trub trapper. On this homebrew day, I brewed up a 5 gallon batch of a Coffee Milk Stout. This batch only contained 3 ounces of hops so I was pretty curious to see how much debris the TrubTrapper was actually going to be able to trap with such a small amount of hops getting tossed in to the kettle. After the boil had completed, I whirlpooled for about 10 minutes and than began chilling while whirlpooling for another 15 minutes or so until my wort was down to 68F. Being such a dark beer, it was truly a mystery what the TrubTrapper would contain until all of the wort was drained from my Blichmann brew kettle.
To my pleasure, the TrubTrapper exceeded my expectations and almost caught every bit of trub and hop particulate. The image does not do the TrubTrapper’s impressive work full justice. The trub trapper must have caught a half a pound plus of trub and prevented it from passing in to the conical fermenter. I was very please with it’s performance.
If you are considering buying a TrubTrapper, you can pick one up here for a great price!
Last Saturday I brewed up a batch of Coffee Milk Stout and during the setup of the home brewing system I took several still and combined them together in this home brewing animated gif. It allows you to get an idea of most of the home brewing gear that I am currently using in my homebrew rig. For the most part a use a combination of Blichmann, SS BrewTech and MoreBeer gear to complete my homebrewing rig.
Last night I transferred my latest beer from the conical fermenter to my 5 gallon homebrew keg. This batch was a modification of MoreBeer’s M-80 IPA which I put a Vermont Style IPA spin on using the London III yeast and dry hopping with some Citra whole hops. I tasted some as it came out of the fermenter and even warm, flat and unconditioned it tasted fantastic! I can not wait for it to finish up in the keg for a few days!
With this batch of Hazy IPA, I am trying something new and adding freshly squeezed orange juice into the fermenter along with two ounces of Citra whole hops to finish off my IPA fermentation. My plan is to let it ferment for another 4-5 days before transferring it to the keg. I am also raising my fermentation temperature to 70 F.
I have experimented with adding fruit like nectarines in the past but was disappointed with how little of the fruit flavor makes it to the finished beer with some stone fruits. I am hoping that things will be different with citrus fruit. I added the juice from 4 ripe medium sized oranges to the fermenter. I am hoping the flavors of the oranges will compliment my hop selection and the esters from the yeast!
#homebrew #homebrewing #beer #orange #fermentation #IPA #juicy #hazy #home #brew #brewer #ssbrewtech
Cleaning home brewing equipment is now my favorite aspect of home brewing, but I know that it is a critical part of creating good beer and keeping my home brewing rig functioning properly. My home brewery has grown to the point where it has gotten complicated to clean. Home brewing equipment such as ball locks, hoses and pumps create pockets of space where bacteria can thrive. After a home brewing session, you have basically created the ideal environment for a bacterial incubator to form. It is a damp, dark environment that has a thin sugary syrup coating everything from the wort passing over it. If you do not clean properly, you are setting yourself up for possible beer contamination and off flavors.
I do not worry about my Hot Liquor Tank and the pump that drives it since it is only passing hot or cold water. I just make sure that the pump, valves and hoses are kept free from moisture. As far as my RIMS, Mash Tun, Boil Kettle, Valves, Hoses and Pump that feeds those system goes, I have a different process. The primary aspect of that process is recirculating a warm / hot (120 F) bath of PBW over everything for 15 minutes. You can actually see the water change in color after it has recirculated for a few minutes. I then allow the equipment to soak over night, then heat the solution again and flush it with clean water. I then break down my RIMS system and scrub out any lose debris, scrub my valves and reassemble. Like I said, it is not fun, but cleaning is an important part of brewing.
If you are looking for a great home brewing cleaner, you should give PBW a shot. You can find it here:
Now a cleaning cycle on the home brewing rig with some PBW #homebrew #homebrewing #homebrewer