Made a BOMM last night, it is rocking heavy fermentation today.
Well, it's time to pony up and buy some more equipment. I have now made two batches of all grain stout using my Mr. Beer stuff. While it has worked, and the first batch turned out good (second is still brewing), there are just too many floaties for comfort. I tried harder to limit how much troub got into the fermenter, and I'll be making more of an effort to leave more out of the bottles, but I think I just need to step up to a double bucket set.
I made a 5 gallon of dry mead. It's still going.
Just started another 1 month mead, but used a sweet mead yeast.
After bottling a 1 gallon batch of BOMM using the following:
The BOMM - 1 gallon
Get a one gallon jug of spring water - I use Ozarka - make sure it is not distilled!
Remove 1/2 cup water to compensate for Wyeast 1388 smack pack volume.
Draw line on jug at current water level.
Remove 3.2 cups of water from 1 gallon jug. (757 ml)
Add honey back to the line. About 2.4 lbs.*SG will be 1.092-1.1.
Add 1/6 tsp potassium carbonate (Not calcium carbonate!)
Add 1/4 tsp Yeast Energizer (DAP)*
Add 1/2 tsp of Yeast Nutrient.*
Cap and shake until all honey is dissolved - it will take a bit of effort!
Add activated Wyeast 1388 yeast.
Be sure to squeeze every drop out!
Shake once a day to aerate for the first week. No water in airlock for 7 days.
Don't forget to monitor the gravity with a hydrometer so that you know when to add the nutrients!
*the Yeast Energizer and Yeast Nutrient will also be added again at 2/3 and 1/3 sugar break.
Example: If SG is 1.099, You would add again at 1.066 and 1.033.
By just using a "bottling" bucket and a siphon I managed to keep this last batch extremely clean. It's conditioning now, but seems to be taking a lot longer than the last batch. These bottles taste a tad, sour apply. The only thing I changed recipe wise was adding cocoa powder to the last 5 minutes of the boil. I don't have any way of adjusting fermentation temps so I don't even check it as it won't do me any good to know it. I am wondering if I had some sort of contamination somewhere....
I'm getting ready to bottle a double batch of the old "Edwort's Apfelwein" and I think I'm going to fill a growler for noncarbonated sampling. Probably going to have a bonfire for the solstice next weekend.
Hells yea to homebrewing. Have been since 2012. Just recently got my own mill and started buying ingredients in bulk. I will say that having the equipment to buy in bulk saves you a lot of time and money and opens you up to more experimentation, in turn making you brew more often. Especially when your nearest homebrew shop is 40 minutes away. Kegging is a game changer as well. Eff bottling. Anyone homebrewing and dubbing in central NC?
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Finally made the move to a 2 Vessel Kettle Rims system. Electric too!
Not sure how I missed this. Been brewing AG since 2008, started kits when I started university in 2003. Currently brewing on a 10 gallon, electric gravity setup with square cooler mash tun. I've been spending my money on the process gear, pumps, strainers, plate chiller, fancy pH meter, etc. Soon moving into the basement from the garage and plan to upgrade to a SSbrewtech mash tun.
Really been working on upping my process game lately. Got a couple gold medals on the Canadian competition scene over the past year. Still needs work but I'm getting closer to where I want to be.
Currently have a Kolsch on tap, with a dark tripel chilling in the fridge prior to bottling. Going to brew the Kolsch again in the next couple weeks to get me through the rest of the summer.