Doing the final cleaning of the home brewing system. After cleaning out all of the kettles and the chiller, I fill a bucket and throw in a scoop of PBW. I enable the RIMS system and have it circulate the water and PBW in the bucket. I bring the water temp up to about 1ooF happens pretty quickly since it is only about 3 gallons of water. I let it circulate for about 5 minutes once I have hit my desired temperature and let the PBW do its magic. After that I break down the homebrewing RIMS system scrub everything, reassemble and flush with clean water.
Transferring the Hazy IPA to the fermenter #homebrew #homebrewing #vermont #hazy #IPA
St Patrick please bless this beer! Making a Yeast Starter for my Hazy IPA tomorrow. I am using the wyeast London ale III 1318 yeast for this batch. I will let the starter go for about 24 hours and then pitch tomorrow.
Below is another animation of the stir plate about 10 hours after creating the yeast starter. If you are seeing foam at the top of your starter at this point that is a great sign. I usually turn off the plate for about 30 minutes just to check for signs of life. If you are seeing bubbles and foam it means your yeast is alive, active and healthy. If after 10 hours on a stir plate, at a reasonable temperature (62F-75F for an ale) and you are not seeing any bubbles, I would consider getting new yeast as it is either dead or not to the point it needs to be to ferment. Keep in mind that yeast has a shelf life, and that it is a living organism that requires certain conditions to stay alive. Living in Southern California, I am very cautious about ordering yeast online because there have been about 5 separate occasions where my yeast was destroyed in transit because of heat. If you ever receive a bloated yeast packet, always do a starter just to insure that it is still viable before pitching. If I am going to order yeast online, I try to make sure that the regional weather will be moderate. One other thing, while on the stir plate, I keep my flask wrapped in a towel during the daytime to help prevent in oxidization impact on the yeast from the sun light.
Homebrewing Yeast Starter and Magnetic Stir Plate
#homebrew #homebrewing #beer #yeast #starter #homebrewer
Getting ready for the next batch of Homebrew. Cleaned up the Brewing rig and made a small modification to the controller changing out one of the buttons and heading in to the back to ensure that the electronics do not get too hot.
Next step is brewing up a batch. I’m going to try my first attempt at a Vermont Style cloudy IPA. I will be sure to post the recipe if it works out.
The latest batch of Homebrew is all finished up. Poured out several pints of coal miner’s hands last night. Some friends and I brewed up this robust vanilla porter and it was enjoyed by all. It is always nice changing people’s impression about what a Porter or Stout taste like if they are new to craft beer. It seems like people often don’t give dark beers a chance because of preconceptions. For me Porters and Stouts are a couple of my favorite styles of beer. In my opinion the batch came out great and I will do my best to get the recipe posted here in a couple of days for anyone who is interested.
Transferred my vanilla porter from the stainless conical fermenter to keg this afternoon. I let the beer age on cocoa nibs a vanilla bean and a stick of Oak for about a week after primary fermentation had completed. I am going to allow it to carbonate in condition for about a week and then it should be good to go. #homebrew #homebrewing #beer #brewing #home
Homebrewing 5 gallon keg
I just worked on making an upgrade to my stainless steel hop filter last night. I added a new stainless steel pre-filter to it, so now when I recirculate during the boil I can isolate the hops in the bottom filter and not contaminate them with any solids that are captured in the pre-filter. As needed I am able to pause recirculation and rinse out the pre filter to avoid any clogging. At least that is the plan. The main filter is a larger cylinder shaped filter and the pre-filter is a smaller conical shaped filer which should allow for plenty of space for the hops. In order to make the two filters nest properly I had to grind out one of the support arms and then smooth down the edges. I have everything a good cleaning once I was done.
I hope to brew this weekend and will post the results!
#homebrew #homebrewing #home #beer #brewing #brew #brewer #stainless #steel #hop #filter #system
I put the new hop filter to the test this weekend and it did great. The Brew Kettle has never been cleaner and I was able to transfer approximately half gallon of wort to the fermenter. I will write up a full review shortly.
Testing out the new hop filter today. Using it to clean up the Mash transfer as well. #homebrew #homebrewing #stainless #steel #hop #filter #beer #brewing #home #brewer
Recirculating the Mash tun and bringing it up to the right temperature for appropriate starch conversion. This is a Dark Mexican Lager and I set the RIMS system to mash the grains at 152 F. This is a 5 gallon batch. The sweet wort is drained from the bottom of the mash tun as it passes through a stainless steel false bottom. The wort is then pumped into an electric stainless steel heating tube with a sight glass. At the end of the heating tube I have a thermowell and a probe that leads back to a Ranco digital temperature controller. The temperature controller reads the passing worts temperature and activates the stainless steel heating bar inside the heating tube when the wort falls below the desired mash temperature. After the wort passes the thermowell it is pumped back into the kettle via a stainless steel sparge arm.
#homebrew #homebrewing #homebrewer #homebrewery #brewrig #brewsculpture #beer