Posted on 11/09/2012 3:34:30 PM PST by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock! And a Cold Brew
BEER
Well, the Local Homebrew Store in Shriveport, La had their opening day yesterday. I drove the 35 miles to their location and was not disappointed. They had quite a collection of craft beers. They also have a nice selection of grains, hops and other supplies. I talked to the owner for a little bit, nice people. I bought a vile of White Labs Champagne Yeast (WLP715) and a pack of Nottingham Ale Yeast and a couple of other items I needed for a 5-gallon batch of another Hard Apple Cider. They also had quite a selection of Extract Kits. I will be going back when I need something. I am hoping they are successful in their business. It is nice to be able to drive to a store and not have to order over the internet then wait for delivery.
The link below is to a Sapporo Beer (Japan) commercial that was posted to me today on the Gardening Thread. Excellent Graphics. I drank quite a few of them as a young Marine stationed in Japan. I hope you enjoy it, I enjoyed the beer back when and the commercial today. It is not long but entertaining.
I will start the 5-gallon batch of Cider tomorrow. My Irish Stout is still in the secondary for at least another week.
I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.
Will read... thank you!
I started with
5 gal apple cider UV pasteurized
2 pounds corn sugar
2 packets Red Star Champagne yeast (dry)
OG was 1.076
Brewed one week in Primary at 70 degrees. Racked to secondary, added 2 cans apple concentrate for flavor and 5 tsp. pectic enzymes for clarity. Let it sit for 4 weeks at 70 degrees.
Cold crashed for 5 days to settle everything out.
Racked off the sediment, and added reconstituted apple juice to sweeten/carbonate. Then bottled.
FG 0.998
Then
Now
Metamorphosis complete
Oh My! How does it taste now? That looks so good! Hope the 5 gallon batch I started today turns out as good as that!
Actually tastes pretty good. I had a small glass last night, well chilled with a Cinnamon stick. The last addition of apple juice was key, without it the “rocket fuel” overtones were very strong.
My guess is that by Thanksgiving it will be kinda drinkable. And by Christmas it should be mighty-fine.
I have no one else to tell that would care but I have to tell someone, I finally got the tubing I need for my 2 pump system and I did a test run yesterday using just water.
2.5 GPM and enough hose so that I can go from my boil kettle directly into my carboys in the fermentation chamber without having to lift them!
My back is very much looking forward to this.
Now, what to brew for the maiden run?
Cheers,
knewshound
Oh Man! Now I am jealous.
Great! Anything that saves the back and in my case a hip!
And the best part, at least to me, is that I have 55 bucks in the whole thing.
Weight set off of the free section of Crraigslist to make the brew stand. Traded labor for the march pump. 50 bucks for the recirc pump and 5 bucks worth of PVC to plumb it. My neighbor gave me the hose I needed for the march pump and a few electrical items from my scrap bucket and I am now done.
I can’t wait to get it all fired up with both burners going and the pumps running !!!!!!
I may just have to call in sick to brew this week. Call it a mental health day ;0)
Cheers,
knewshound
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