bushwacked Posted November 13, 2011 Share Posted November 13, 2011 Spent most of the day (took a break to watch the son play soccer) brewing dubbel, oatmeal stout, and schwartzbier for another co-op brew session with the neighbors. 10 gallons of each. It's nice having all the equipment and labor to knock out so much beer in one setting. Fun, day and the 10 gallons of oatmeal stout in my pantry is already fermenting away nicely as I used the local breweries ale yeast in a well oxygenated batch. Wow....the dubbel is one of the best beers I've ever home-brewed. It's dangerous having an absolutely delicious Chimay Red clone in a keg. I hope I can duplicate this in future batches. The oatmeal stout is tasty but the darker grains take over a bit too much on the flavor profile. The schwartbier is in 2ndary fermentors, in a temperature controlled chest cooler. Quote Link to comment Share on other sites More sharing options...
loaf Posted November 13, 2011 Share Posted November 13, 2011 I'm not so sure I trust yer judgment. Yer gonna have to send me a growler of each just to be sure. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted February 13, 2012 Share Posted February 13, 2012 I've just recently gotten into homebrewing with a college buddy who just moved back to town. We have done about 8 batches so far and try to brew every 2 weeks. I already had a fridge converted to a keggerator but had specifically avoided brewing because I knew I would be addicted until he talked me into it. Well, I am. Such a fun hobby and great beer! Tonight we bottled a winter ale using a counter pressure filler for the first time in hopes of storing them for a couple of years in my friend's wine cellar to enjoy each year when we brew a new batch. At the same time we were drinking a modified Bell's 2 hearted clone where we upped the hops and the caramel malt steeping grains that made a fabulous beer. We are thinking of doing a lager for our next one. We would ferment primary and secondary in his wine cellar at around 50 degrees and then transfer to a new freezer with temperature control to lager at around 34 degrees. Any hints or tips? We are doing our best to ease into this but it's so much fun and the beer is so good we keep getting more and more into it all the time. So far we are still extract only with some steeping grains but I can see the inevitable trend toward full grain. We both have young kids and busy lives so it is sort of hard to fit in sometimes but definitely worth the effort! Quote Link to comment Share on other sites More sharing options...
jetsfan Posted February 24, 2012 Share Posted February 24, 2012 Ended up getting a mini-fridge for cheap, so it is time to brew a Helles!!! Prosit! My first endeavor into lagers, should be fun. Quote Link to comment Share on other sites More sharing options...
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