The Beer Thread

sweetcell wrote:

i do BIAB, only.  i'm really happy with the results and the advantages a dedicated mash-tun don't seem worth it to me at this point.  it does mean i have to keep an eye on my pot and occasionally adjust the flame on my stove-top, but i've got the process down and can keep the temp to within a degree or two.  one advantage of this approach is that i can mix the pot's contents while mashing, which really helps with efficiency.  i hit 80% or higher.  mash-tuns are cool because it's a set-it-and-forget-it situation… but i like twiddling knobs and interacting with my beer-to-be. 

good to hear.  I've been reading up on it and figured I'd give it a go, but never actually known anyone who does it.  Honestly didn't know it was a viable option until the Zymurgy article last month which dispelled a lot of the common misconceptions I'd been hearing.

An 80% efficiency is pretty awesome.  That's without sparging?  Just letting the bag drip?

imbecile wrote:

stevewizzle wrote:

imbecile wrote:
I'm on a mild brewing hiatus right now as I contemplate an upgraded brew pot and some other enhancements.

I got a crap ton of gift cards for Christmas and my birthday and am looking to step up to a 10 gal pot and do some BIAB for a while on my way to the full transition to all grain.. but there's just so many options for pots out there.

Any suggestions from the other brewers in the thread?

i doubt you have an overstock.com gift card, but i brew with this guy: http://www.overstock.com/Home-Garden/Bayou-Classic-44-quart-Stainless-Steel-Stockpot-with-Lid/6165694/product.html

very happy with it. usually do 7-gal batches with it with no fear of boil over.

edit: you know, i think i have the 36-quart one (9 gallons), not the 44-quart.  $12 less, and had a groupon deal or something with overstock, so got it for real cheap.  either way, quality brew pot.

Did you install a ball-valve on this bad boy?

That was going to be my follow-up question, whether or not you guys felt them necessary and/or how difficult is it to transfer 5-gallons without one.

I do believe i have the know-how to install one myself, but may just go for one with a valve already installed just to not have to deal with it.

nah, no ball valve.

i got a separate mash tun, and i use an immersion chiller, and then pour/filter the wort into the fermenter.  i know a lot of people harp that it's a necessity, but fuck that. IMO it's a minor luxury when you're brewing such low volume.

imbecile wrote:
That was going to be my follow-up question, whether or not you guys felt them necessary and/or how difficult is it to transfer 5-gallons without one.

I do believe i have the know-how to install one myself, but may just go for one with a valve already installed just to not have to deal with it.

transferring 5 or 6 gallons without a valve is certainly do-able, just a pain.  picking up and pouring a pot with 5 gallons of liquid is a solid upper body workout.  use an extra-large funnel (available at homebrew shops) to get your cooled wort into a carboy, if you use carboys.  obviously less of a concern if you use buckets.  those funnels are also useful for filtering out crap and they aerate at the same time. 

i put a valve on my pot a few months ago and have been loving it.  it's not a necessity but sure makes life easier.  instead of needing to lift out my bag and let it drip, i can just open the valve and let the the wort drain out.

imbecile wrote:
good to hear.  I've been reading up on it and figured I'd give it a go, but never actually known anyone who does it.  Honestly didn't know it was a viable option until the Zymurgy article last month which dispelled a lot of the common misconceptions I'd been hearing.

An 80% efficiency is pretty awesome.  That's without sparging?  Just letting the bag drip?

no, i batch sparge.  pretty sure i wouldn't get that efficiency without it.  i mash my grains with 1.25-1.5 qt/lb water, then use whatever water is left for the sparging.  so i might use 4 gallons for the mash, and then have another 4 gallons or so left for a sparge. 

if you ever wanna hang out during a brew day at my place, lemme know. 

got some sucks.

it's fantastic.

I concur.

$8.99 for a six pack at Total Wine. Other than the $35 tax included I paid for a case of Zombie Dust, there's probably not a better deal on the planet. Unless you count being able to buy Duvel for about $1.25 a bottle in Belgium.

Who needs Hopslam at $20 a sixer when you have Sucks for less than half that price?

I've also read that Sucks is going to a 32 oz bottle and won't be in six packs anymore. Booooo.

stevewizzle wrote:
got some sucks.

it's fantastic.

just got sucks too.  and that weird drink by 2/15.  if i don't drink it by then, will it really effect the taste.  what if i forget?

drink by 2/15 should be called . . . don't drink at all.

bleh.

If you've got anymore that you want to give away, I'll take em. I quite liked it. Especially good as it warmed.

walkonby wrote:
drink by 2/15 should be called . . . don't drink at all.

bleh.

Need some Sucks.

News about the bombers is awful.

James wrote:
If you've got anymore that you want to give away, I'll take em. I quite liked it. Especially good as it warmed.

walkonby wrote:
drink by 2/15 should be called . . . don't drink at all.

bleh.

now this is weird.  at first, the smell overpowered me so much i wasn't sure if i wanted to drink it.  the first tastes were so skunky and wet hoppinoids, it had me going what the fuck.  but now down one glass and the aftertastes and feelings are growing up my tongue to make me go yum yum.  now i like it . . . how is that possible in the space of thirty minutes.  you get none of my beer, kind sir.

James wrote:
I concur.

$8.99 for a six pack at Total Wine. Other than the $35 tax included I paid for a case of Zombie Dust, there's probably not a better deal on the planet. Unless you count being able to buy Duvel for about $1.25 a bottle in Belgium.

that's an incredible deal. lagunitas fucking rules.

imbecile wrote:

sweetcell wrote:

i do BIAB, only.  i'm really happy with the results and the advantages a dedicated mash-tun don't seem worth it to me at this point.  it does mean i have to keep an eye on my pot and occasionally adjust the flame on my stove-top, but i've got the process down and can keep the temp to within a degree or two.  one advantage of this approach is that i can mix the pot's contents while mashing, which really helps with efficiency.  i hit 80% or higher.  mash-tuns are cool because it's a set-it-and-forget-it situation… but i like twiddling knobs and interacting with my beer-to-be. 

good to hear.  I've been reading up on it and figured I'd give it a go, but never actually known anyone who does it.  Honestly didn't know it was a viable option until the Zymurgy article last month which dispelled a lot of the common misconceptions I'd been hearing.

An 80% efficiency is pretty awesome.  That's without sparging?  Just letting the bag drip?

FYI - a nice reddit summary of BIAB vs. 3-vessel.  http://www.reddit.com/r/Homebrewing/comments/17bg18/biab_vs_threevessel_comparison/

i should also mention that i brew with a friend, and having an extra set of hands is the biggest luxury you can get in brewing, so my opinion is sometimes skewed of what is necessary and what is not.

ChurchKey‏@churchkeydc

BIG NEWS! CK will have Hopslam kegs and bottles available starting this Monday 1-28-13 when we open at 4 PM!

Figures - I trekked down to DC last weekend for stuff.  Guess I'll be headed back soon cause I think I'm going to get some Hopslam this year.  Skipped last year and didn't really miss paying an arm and a leg for it.

fyi - last year, i remember seeing cases of it left at virginia market weeks after the initial craze.

i imagine it's worth getting a glass on draft though.  would love to get it on cask.

If any of y'all get a chance to taste Sweetcell's IPA, make sure you go for it. Damn, that stuff is tasty. My wife and I tasted it alongside the (excellent) Ska Modus Hoperandi, and both of us preferred Sweetcell's IPA.

His Belgian blonde is solid too.

sweetcell wrote:
at a competition this weekend my IPA score a 39, AKA a rating of "excellent" ;D

James wrote:
If any of y'all get a chance to taste Sweetcell's IPA, make sure you go for it. Damn, that stuff is tasty. My wife and I tasted it alongside the (excellent) Ska Modus Hoperandi, and both of us preferred Sweetcell's IPA.

His Belgian blonde is solid too.

;D

thanks for you kind words, mr. ford.  doubters take heed: there is such thing as good homebrew.  don't get me wrong, there is plenty of crap being made too, i've made a few less than successful creations…. but sometimes the beer gods smile upon us. 

i had back-to-back brew-days this past weekend.  made a kolsch on saturday and did a vertical epic 09.09.09 clone on a buddy's brew system on sunday (stone has published all the recipes for the series).  the vertical epic was such a big beer that we ended up with 3 gallons of rather strong second runnings.  after the primary yeast is done on this "small" beer i'll throw in some brett.  should be ready around early july.

My wife's exact words:

"I can't believe that this guy actually made this at his house and it doesn't suck!"

sweetcell wrote:

thanks for you kind words, mr. ford.  doubters take heed: there is such thing as good homebrew.  don't get me wrong, there is plenty of crap being made too, i've made a few less than successful creations…. but sometimes the beer gods smile upon us. 

Arrowine sold 25 cases in under an hour yesterday - craziness!

StoneTheCrow wrote:
Figures - I trekked down to DC last weekend for stuff.  Guess I'll be headed back soon cause I think I'm going to get some Hopslam this year.  Skipped last year and didn't really miss paying an arm and a leg for it.

brennser wrote:
Arrowine sold 25 cases in under an hour yesterday - craziness!

StoneTheCrow wrote:
Figures - I trekked down to DC last weekend for stuff.  Guess I'll be headed back soon cause I think I'm going to get some Hopslam this year.  Skipped last year and didn't really miss paying an arm and a leg for it.

It's all over DC already… Rumors of a bad batch at McGruders on Conn Ave. My co worker bought a sixer and said it was basically undrinkable.