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Ray Kodiak

Brewporn  - 
 
Drinking a Farmhouse Ale from last year, awesomeness in a glass ;) 1 year old 
9
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Danny Uy

Discussion  - 
 
I started a new batch a few days ago. More than six hours after start of fermentation, I was not seeing any bubbles so I gave it up to 24 hours. Then, 48 and 72 hours. Last night, I decided to press down on the lid and found that it was not tight all around. A few minutes later, bubbles! New lesson learned: make sure the lid is really tight!
3
Bill Dwyer's profile photoDanny Uy's profile photo
4 comments
 
It's nice to watch the bubbles, though.
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Switched to all grain, so I built my own setup instead of buying pre built stuff from the home brew shops :D  saved me a bunch of money...
4
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James R

Discussion  - 
 
James R originally shared:
 
Can You Hear, Can You Hear The Thunder? This homebrew is all messed up on many levels: fermentation was too warm (we went through a heat wave during primary), so it's flavor is most likely off from what it should be and it's pretty damn hazy. I'm also using an Aussie song for an all New Zealand hop IPA. Not to mention, I'm using a line of the song, since a real brewery already has the name I Come From A Land Down Under. In spite of all that's messed up, I quite like this one. It's a happy accident.
2
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John Lintner

Discussion  - 
 
Bottle conditioning?

I still consider myself an infant in home brewing but as I look around for my next recipe, I see some recipes that state to let the final product "bottle condition" for 3-6 months. I thought all of the things that happen to make good beer already happened by bottling time (except CO2). What else happens in the bottle? How do I know when it's done?
1
Robert Archibald's profile photoDan Roth's profile photo
7 comments
 
Try some this weekend! If you don't like it, try some in another week. If you do like it, then you're all set! And you'll probably still have some that have conditioned longer (unless you really knock 'em back!)
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Ray Kodiak

Discussion  - 
 
this is how I make my apricot puree / each can only costs $1 // for this brew, I've added 5 cans to a 10 gallon batch, 3 days into fermentation.
1
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Andy Bellamy

Discussion  - 
 
Today was a glorious day for making a good home brew beer. Here in the sleepy town of Thorpe Hesley, Rotherham you would think nothing could go wrong ….. This type of brew was a first for me,…
2
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Brew Lab in Overland Park, Ks. So Saturday the gang was all back together. But there was a twist. We were all together, but we were brewing at our Local Home Brew store. I have been to many home brew stores across this gr...
1
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About this community

Do you make your own beer, wine, cider, or mead? If so feel free to join our community and share the results of your hard work!

Joe Posillico

Discussion  - 
 
Question about how you guys dry hop.
So for fermentation, I usually just let it sit for three weeks, then I keg it. So when I dry hop, I add the hops 5 days before I keg.
I've heard that some people dry hop by throwing them in at the end of fermentation, which in this case is 6 days in. This would mean that I would keg on day 11. I only do 5 days because I heard you can get vegetal flavors of you let it sit too long.
I'm dry hoping with 3 ounces in a 6 gallon batch.
Should I
dry hop at the end of fermentation, and keg at 11 days.
dry hop at the end of fermentation, and keg at 21 days. (Risk vegetal flavors)
Just keep doing it 5 days before kegging?

1
Joe Posillico's profile photoCraig Doeding's profile photo
5 comments
 
I have dry hopped a couple of beers in the keg. Used leaf hops in a muslin bag. I sealed an earth magnet in a vacuum bag and put it in the muslin bag. Then put another magnet on the outside of the keg. This holds the muslin bag so it won't clog the pickup tube. Aroma is very nice dry hopping in the keg.
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Dan Roth

Recipes  - 
 
So I found an old bottle of honey in the back of my pantry. Best by 08-22-2014. This honey is several years old, and had totally crystallized. Now, I happen to have some empty growlers sitting around, so I thought...how about mead? Here's what I did, just with what I had around:

-- 1.5 pounds old honey (placed in water bath to un-crystallize)
-- 1 ounce sweet cherries (pitted, cut into eighths. I didn't have raisins on hand. I have no idea if the cherries have the right or enough nutrients, but it can't hurt anyways)
-- ~3/4 of a packet of Red Star active dry yeast (it's what I have available)
-- Put the honey into the growler, add in some tap water, and shake. Then fill up to just below the handle, sprinkle on yeast, and shake a bunch more

And now we wait! Worse comes to worst and I have half a gallon of infected sugar water in a few months. What I'm expecting is some moderately drinkable mead.
5
D. Hampton Finger's profile photoDan Roth's profile photo
2 comments
 
+D. Hampton Finger that does sound tasty
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Ray Kodiak

Recipes  - 
 
Apricot Ale finished for this year, added more notes and a 2 week plot, cheers..

http://www.kodiakbrewing.com/?p=3698
2
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John Hanley

Discussion  - 
 
O.K., this is my beginning effort at brewing cider. It's not my first batch, but I'm still new at this.
The goal was to make cider at the lowest cost possible, using only materials I had on hand at home. I made the airlock myself, for instance, out of a spice jar, a soda straw, and a length of aluminum arrow shaft I plugged the end of.

Here's the recipe:

3 cans frozen apple juice concentrate
1 1/2 cups granulated sugar
10 cups water
2 1/4 tablespoons Fleishman's rapid rise yeast

I sanitize everything with a solution of 1tablespoon bleach per gallon of tap water.
The water is filtered with a Brita filter
I boil the water, and the sugar, because I've heard sanitation is key to a good result, and that the sugar ferments easier if the disaccaride bond is broken between the fructose and glucose molecules by boiling.
I use the same yeast I bake bread with.

My question is, now that I have some basic procedures down, and equipment, including a homemade racking wand and vinyl tubing, what should I do to start improving the quality of my brew? The yeast is an obvious choice, but how about racking? This brew goes straight into glass, 1qt bottles when there's no more activity (I get about 3 qts from this), would it make a big difference to do a secondary fermentation first?
What would be the first thing you'd do to improve this set up?
Any feedback is appreciated, thanks!
5
Tom “T-Rex” Ligman's profile photoJohn Hanley's profile photo
15 comments
 
I just drank a cup of my cider.
It's kind of nice! It seems a little harsh, sort of raw tasting, but pleasant. Hopefully, it will age well.
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Finally got a new edition of 100 Bottles of Beer posted. Chili beers this time...muy caliente!
http://homebrewguru.siterubix.com/100-bottles-of-beer-goin-for-the-burn
1
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Anyone know ow what's happening here? I'm trying to harvest yeast from a primary fermentation that fermented for 8 days and then slowed way down (I'm using the fast ferment conical system) and now the yeast layer won't settle on the top, it just keeps bubbling like this. Any ideas? 
1
Jeremy Venhuis's profile photoLucas Cashman's profile photo
9 comments
 
It's fine, RDWHAHB!!! You want your yeast active when you harvest/ repitch it. That is CO2 coming out of the yeast cake. That is a really short primary time, but that's not going to affect the yeast negatively, your beer just might not be finished. I typically go 2-4 weeks depending on gravity and style. Not saying that fermentation can't be finished in less than that time on a homebrew scale, but even when active fermentation is complete the yeast still have some cleaning up after themselves to do.
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Ray Kodiak

Recipes  - 
 
Has anyone brewed something like this before ?
2
Ray Kodiak's profile photoRobert Archibald's profile photo
4 comments
 
I made an apricot ale a long time ago.Base was an Orange Blossom Amber recipe with orange blossom honey. Used apricot extract and it was just too bitter. If I was to try again I would definitely go the puree route.
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Dustin Huiting

Discussion  - 
 
I submitted a last minute entry to the California state fair home brew competition, my first comp ever. It was a pale ale. I got the initial score back yesterday (without tasting notes) and I got a 43. I was so happy. Unfortunately I didn't place. But only 7 points away from perfect is an excellent score. 
8
Bill Serowski's profile photoDustin Huiting's profile photo
2 comments
 
Yeah that's what everyone has said. Pale ale category had 59 entries I'm thinking I got 4th lol
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Sean Lizamore

Discussion  - 
Stores Up to 12 Wine Bottles on Intelligently Spaced Removable Chrome Shelves Thermoelectric Cooling Technology for Ultra-Quiet, Vibration-Free Performance Easy-to-Use LED Temperature Display and Push Button Controls Cool Blue LED Interior Lights Generate Less Heat Dimensions: 15-1/2" H x 19-3/4" W x 20-3/4" D Product Description CDWR12-2SFT Features: -Cascina collection. -Thermoelectric cooling technology. -Ultra-quiet and vibration-free perfo...
1
Chris Blackmore (The Walrus)'s profile photo
 
Nay. Our Candy one holds 15 bottles, and is narrower.
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