BeerBorg

Beer-lord wrote:You go boyyyyyyyy!
What temp did you whirlpool? You'll get some nice aroma from that and a smile on your face.

Oh oh. I wasn't aware that there was a particular temp to whirlpool at. The vid on YouTube didn't specify a temp. Some whirlpooled right after the boil but I do BAIB so that didn't apply to me. So I cooled the wort down to about 70 degrees, tossed in the hops and stirred liked a mad man. Put the cover on and let it sit for about fifteen minutes. Then I used my auto-siphon to pull the wort out of the kettle and into the fermenting bucket. Also I used a hop spider during the boil so except for the hot and cold break and the 1.5oz of hops I tossed in I didn't get a really big cone at the end. But it helped a lot with keeping a lot of that stuff out of the fermenting bucket.

Did I do it right (or right enough) or did I screw it up?

There's lots of discussion about what the best temp is for whirlpooling but some do it from flame out to down to 160 and others like to start when the temps get to 180 and continue until about 160. Still there are others that just toss a bunch in at flameout and do a 15-20 hopstand then whirlpool for a bit.

Actually, the hop stand thing is what I had done in the past. And, it sounds like that's what I'll go back to. Just never did the whirlpool thing before. I had seen the video a few weeks ago and now I can't find it again but I was pretty sure that they had cooled the wort down first. But now I can't say for sure if they did a hop addition along with it.

Oh well. Live and learn. It sounds like at worst all I did was waste an ounce and a half of hops. I'll just bump up the dry hopping schedule to try to make up for it.

Samples of the Nashville Traveling Red Ale and the Lakeline Lager as they went into fermenter. Undershot the volume on the Red by half gal. But overshot OG by .009, the Lager volume spot on overshot OG by .006.

Love the name of the Red Ale Steve.

Checked the gravity reading of what I'm bringing to Nashville and tossed in 2oz Amarillo and 2oz of Centennial. Seems odd the dry hop a Stout/Porter/Sour/IIPA like that, but I'm hoping to trick Ron if he can make it.

Finished brewin a session IPA for the Nashville trip. Used a number of new hop types on this one.

I’m brewing a chocolate milk stout and drinking my Triple Threat IPA, admiring the brilliant clarity of my brew against a backdrop of the College Football Playoff brackets. GO BUCKS!

I'm brewing our RCE True English IPA. I'm using all English grains/hops & yeast. Have not named it yet, I rarely do but if me RCE partner desires to, he can have at it. I'm using the Cajun Injector Turkey Fry'r for an eBIAB. So far all is working as advertised, just put in the last hops for the boil. The fryer is not quite hitting a 212 boil but is right there, probably at 211. It has not boiled it down as well as hoped so I expect my OG will come in a little lower than expected, we will see. It's a nice run to figure out where these fryers are, how much is my boil off rate, etc. One thing for sure, my house smells like heaven!! It has been too long since I last brewed, I feel another one coming on towards end of week, depends on how the ice fishing goes.

FrozenInTime wrote: depends on how the ice fishing goes.

What does this have to do with not having time to brew? I go to the freezer, fish an ice cube out of the bin, toss it in the glass and pour Rum over it. Really, it's not that hard and never interrupts brew day.

Inkleg wrote:

FrozenInTime wrote: depends on how the ice fishing goes.

What does this have to do with not having time to brew? I go to the freezer, fish an ice cube out of the bin, toss it in the glass and pour Rum over it. Really, it's not that hard and never interrupts brew day.

The freezer is 12 inches of ice over 30 foot of freezing water. Yea, I have thrown them on the ice after catching them, they do stick/freeze to the ice..... LOL. Hard to brew when your spending 14 hours staring down an 8 inch hole.

Bottled my cherry wheat; wasn't the smoothest bottling day I've had. If nothing gets infected I will be very thankful.

I took one of the big 3.75# cans of BrewDemon stout that was on blowout sale a while back, added some cocoa powder and vanilla, and brewed it up as a 2.5 gallon batch. Some year(s?) back I took 3 cans of the old Sticky Wicket which is the same thing and proportionally works out as the same amount (3.63# as a 2.4 gallon batch) with the same amounts of cocoa and vanilla and it came out nice, so I think it should be tasty.

if I'm up to it today - bottling a brew demon wicked monk... and a hobo wine.

Bottling Bubs' Pale Ale today, and also brewing a Belgian blonde!

Bottled my BrewDemon IPA, everything went much smoother this time.