Beermann's

[BretBeermann]

Non-alcoholic Ginger Ale #1

 

10 L Batch Size

 

Zest of 2 limes and 1 lemon

2 Large Pieces of Ginger (Minced or Grated)

Juice of 2 limes and 1 lemon

3 cups of sugar

 

 

Begin by bringing  9 L of water to 68 C. Add zest and ginger to a bag or otherwise make sure you can remove/strain it later. Leave, covered, for a few hours. Remove ginger and zest, and add the sugar and juice. Bring to 90 C. Pour into sanitized keg, adding 1 teaspoon of potassium sorbate (sorbinian potasu). Cover, and put under CO2 pressure. Purge the headspace, and allow to cool before chilling and carbonating.

 

I use my hop strainer to make the infusion/tea. It works wonderfully.

 

 

I add the sorbate (granulated) without hydrating straight to the keg. The sorbate inhibits spoilage (fermentation). With sorbate, you can bottle it and store at room temperature for up to 6 months before you begin to detect spoilage. Any spoilage works slow, meaning you catch the sulfur production and increase in carbonation prior to any risk of explosion.

 

 

If put in a keg and kept cold, it should last much longer (if you don't drink it all).

[koval_blazej]

Dnia 24.09.2017 o 20:40, BretBeermann napisał:

2 Large Pieces of Ginger (Minced or Grated)

How large is large piece of ginger?

Edytowane 10 Października 2017 przez koval_blazej

[BretBeermann]

Edytowane 11 Listopada 2017 przez BretBeermann

[BretBeermann]

American Pale Ale #1

 

12 L Batch Size

 

2.2 kg Vienna Malt (Barke)

200 g Caramel 120 L

100 g Brown Malt

 

15 g CItra at 10 minutes

15 g Mosaic at 10 minutes

30 g Citra at flameout

30 g Mosaic at flameout

 

Wyeast 1968 - Startered

 

Mashed in with 7.5 L of water to hit 66.7 C mash temperature. Mashed for 45 minutes. Drew off two sets of runnings to hit 14 L of liquor, and boiled for 30 minutes.  No-chilled in the keg. Fermented it for 5 days before kegging, crashing, and started drinking on day 6. Great aroma, nice balanced bitterness. Darker in color than I was aiming for due to the maltsters used I'm sure, but still within style as a high SRM Pale Ale. Drank straight out of the fermentation keg.

 

Edytowane 1 Grudnia 2017 przez BretBeermann

[BretBeermann]

Vienna Lager #1

 

12 L Batch Size

 

2.6 kg Vienna Malt (Weyermann)

50 g Carafa Special II

50 g Melanoiden

30 g Flaked Barley

 

18 g Mittelfruh at 60 minutes

12 g Mittelfruh at 5 minutes

 

SafLager 34/70

 

Mashed in with 8 L of water to hit 67 C. Mashed for an hour. Boiled it down to about 11.5 BLG. No-chilled in the keg overnight. Fermenting at 14 C for a few days before ramping up. Aiming to drink on Thanksgiving (23.11)

 

Edytowane 12 Listopada 2017 przez BretBeermann

[BretBeermann]

Rauchmarzen #1

 

10 L Batch Size

 

1.9 kg Viking Pear-smoked Malt

300 g Caramunich Type II

100 g Flaked Barley

 

12 g Tettnang at 60 minutes

18 g Tettnang at 5 minutes

 

SafLager 34/70 Slurry (from Vienna Lager)

 

Mashed in with 7 L of water to hit 67 C. Mashed for an hour. Gravity right around 12 BLG. No-chilled in the keg overnight. Fermented for 3-4 weeks at 11-12 C. Nice body, nice balance, and easy drinking on this beer. Wife says it is too easy to drink one after another. Smoke not overly assertive. Quite pleasant. Will definitely consider using pear-smoked malt again.

[BretBeermann]

Munich Dunkel #2

 

10 L Batch Size

 

1.75 kg Vienna Malt (Weyermann)

350 g Munich 20 L

80 g Pale Chocolate

175 g Melanoiden Malt

 

30 g Tettnang for 30 minutes

 

SafLager 34/70 Slurry (from Vienna Lager)

 

Mashed in with 7 L of water to hit 67 C. Mashed for an hour. Gravity right around 12.5 BLG. No-chilled in the keg overnight. Fermented at 11-12 C. Wanted to brew a Dunkel, but lacked Munich malt. Made due with dark Munich and Vienna.

Edytowane 28 Grudnia 2017 przez BretBeermann

[BretBeermann]

Baltic Porter #1

 

8 L Batch Size

 

3 kg Pale Ale Malt (Weyermann)

200 g Brown Malt

200 g Pale Chocolate Malt

100 g Roasted Barley

 

30 g Tettnang for 90 minutes

 

SafLager 34/70 Slurry (from Vienna Lager)

 

Mashed in with 10 L of water to hit 67 C. Mashed for an hour. Gravity right around 20 BLG. Fermenting at 11 C for a month or two before bottling.

[BretBeermann]

Recently my wife got me a bottle of nitrogen for nitrogen beers and coffee. To have the ability to serve on both nitrogen and CO2, I decided to move my tanks outside of the fridge. To do this I picked up a 35x35x70 cm IKEA EKET cabinet. 

 

http://www.ikea.com/pl/pl/catalog/products/90333938/

 

It goes together easily without any tools, and I used a blade knife to open a hole in the back for the lines.

 

 

Two tanks with single gauge regulators fit snugly. Lines out the back. I attached a 3/7 by 3/8 John Guest and 3/8 John Guest Tee so I can quickly swap my tanks out without issue.

 

 

I purchased some 3/8 x 3/8 John Guest bulkheads, thinking initially I would install ball lock fittings inside I realized the strength of the fridge would probably work better with these:

 

 

After removing the fridge, I used a 20 mm spade bit to open up holes for the bulkheads. They screwed through the hole perfectly, not sliding in and out but catching with the threading.

 

 

I cut away as little insulation as possible and snugged the nut down to screw into. It took two screwdrivers to hold the nut in place while my wife screwed in the bulkheads from inside the fridge.

 

 

Once the bulkheads were installed, I hooked up some small lengths of 3/8 tubing to fit into the fittings shown earlier between the bulkhead and regulator.

 

 

I hooked up the fittings and then began putting the kegerator back together.

 

 

The lines are hidden easily and can't be seen from the front at all.

 

 

The gas lines and ITC-308 controller from the back:

 

 

Once it was back together I oiled the top since everything was off it and got it ready for my next beer (and soon coffee).

 

 

[BretBeermann]

Oatmeal Stout #1

 

12 L Batch Size

 

2.35 kg Pilsner Malt (Weyermann)

250 g Flaked Oats

190 g Pale Chocolate

190 g Chocolate

190 g Roasted Barley

 

30 g East Kent Goldings for 60 minutes

 

Starter of FM Irish Darkness

 

Mashed in with 9 L of water to hit 67 C. Mashed for an hour. No-chilled in the keg overnight. Fermented at 20 C

Edytowane 23 Stycznia 2018 przez BretBeermann

[BretBeermann]

American Brown Ale #1

 

12 L Batch Size

 

2.5 kg Pilsner Malt (Weyermann)

35 g Black Patent

75 g Pale Chocolate

140 g CaraGold

210 g CaraBohemian

 

30 g Tettnang for 60 minutes

30 g Willamette for 5 minutes

 

Starter of Wyeast 1968

 

Mashed in with 9 L of water to hit 67 C. Mashed for an hour. No-chilled in the keg overnight. Fermented at 20 C.

[BretBeermann]

I decided to clean my lines today. My new USB pump (I broke the old one trying to attach some fittings) came in from eBay.

 

Link

 

I hooked up my two faucet lines with a jumper from BrewHardware

 

Link

 

and cycled OXI through my ball lock spout for my Intertap faucet, down the line and across the jumper, and up the second line and out the other faucet. It is a nice loop, which you can let run as long as you'd like since the fridge is closed during cleaning.

 

 

Ran it for a while, then swapped the OXI to water, and replaced the water a few times to flush the line well before swapping to a recirculation of StarSan. Nice freshly cleaned lines ready for my new kegs I transferred into later.

 

[BretBeermann]

I finally finished my new chiller project. Before I was using a 25 foot copper coil, but I've wanted to do in-keg chilling for a while. I ordered a longer version of what distillers often use and sat on it for a while as I decided how to deal with the water supply in my new apartment.

 

 

I eventually got around to replacing my water supply line in the bathroom with a 2-output supply, and added a quick-disconnect so that I could easily hook up the chiller.

 

 

After this, I was ready to chill in the keg without much issue. I dump my hot wort into a keg to ferment in, and my sanitized chiller gets to work.

 

 

I'm able to chill with the keg in the shower, and if I want I can put the output of hot water directly into the laundry machine.

Edytowane 1 Czerwca 2018 przez BretBeermann