On a different topic, I've been considering building a kegerator but it doesn't make much sense to do so unless I also get kegs full of my own homebrew. So this is my new project project, convincing myself it must be done.
several weeks ago I noticed i had some Chinookk hops in the fridge that had been there a while so I decided to getr rid of them. The best way to disppose of errant hops is to combine them with boiling wort and ferment. I decided to make a 2 gallon batch of an amber ale with only Chinook hops. It was a DME batch with some crystal 80 and I decided that I would add a bit of maltodextrine for some body. Today I tasted this concoction it is actually fantastic. I really didnt think much of this beer, it was kinda thrown together around this bag of leftovers with questionable quality but the result is really terrific.
On a different topic, I've been considering building a kegerator but it doesn't make much sense to do so unless I also get kegs full of my own homebrew. So this is my new project project, convincing myself it must be done.
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Back in early March. I converted a 15 gal. keg to a brew pot by cutting out the top and installing a ball valve at the bottom. It has inspired me top install a valve on my aluminum pot because they are awesome. The keg cost me $30 and the valve was $20. I think I'll need a bigger wort chiller. I also bottled a batch of beer, It was an amber ale with all Chinook hops I hope to sample it next weekend but preliminary tests look promising. Yesterday I brewed my SMaSH with Marris Otter and Kent golding hops. Brew day went superb and I was suprised at how quickly it cooled to pitching temps. I incorporated a stirring during chilling and it seemed to cool much faster than before, the downside was that the trub didn't fall out as well as it usually does but im sure it will during ferment. I also read about a guy who says he has good results with raising fermentation temps late in fermentation, he claims it helps clean things up. I'm goingto try this. I think I'll keep it in the low sixties for ten days or so and if I can bottle it soon after I'll bring to the low 70s for a few days before hand. Also my brother in law and I bottled his batch on St. Patricks day and I tasted it last weekend and I really enjoyeed it. It was midwest brewing supplies Autumn Amber.
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February 2016
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