Replaced some of the hops that didn't take too kindly to the weather here in the Los Angeles area with Neomexicanus "Medusa". Soon I expect the Comet to arrive also, which Great Lakes Hops says has NeoMex in its ancestry and should do well here.
What I did for beer today
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Stepped up my yeast starter and washed bottles.
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Today (4/2) I'm brewing a honey wheat. Waiting on the whirlpool then chill it down with my new plate chiller (Duda Diesel 40 plate). Can't wait to try that out.
Well, I gotta say that chiller does exactly like everyone says - chills down super fast, very impressive! Not sure I'm going to do with all the extra time in my life now . . . .
Noob_Brewer
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Did something Uber exciting…cleaned keezer lines and the keezer itself. Fun fun fun! Lol. Always glad when you finish.
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A 5gal batch of Barleywine. Gonna age in a oak barrel. Maybe ready by Christmas.
Racked the mead I made a few weeks ago into another fermenter to clear out some more. Nothing else other than napping and sipping on the two currently on tap, and considering kegging the lager in the ferment fridge. Also might mill up a batch of Caribou Slobber to brew tomorrow during another work from home day. Tried that once before (brewing during work) and it was almost a disaster, but that was before I started BIAB. If I get everything set up the night before I can knock out a BIAB brewday in less than 4 hours including cleaning. Work is boring. Brewing is fun.
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Cascade hops, officially planted (lower mound in the photo). As you can see, the soil is basically Georgia clay. Added soil conditioner and top soil so the rhizomes have half a chance. Need to add chicken wire to stop deer from eating the shoots. They won't like hops but they won't know that until they've chewed on it.
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My original keezer died on its way up from SoFla to ATL. Behold! The rise of keezer Mark II.
Brewed a 1910 Fullers X Dark Mild from Ron Pattinson's book ( 'The Homebrewer's Guide To Vintage Beer').
Hit my expected OG spot on at 1.053 (also confirmed by analog hydrometer).
Hit my expected OG spot on at 1.053 (also confirmed by analog hydrometer).
Cleaned a keg and a fermenter and kegged an IPA.
Cold and stormy here today, so I mostly stayed indoors and impatiently watched my Tilt charting the pre-prohibition lager.
I fixed up a beat up kegerator I bought on Craigslist. I replaced the liquid and gas lines, the tower (it was a single tap and now it’s 2), put in a manifold, used an external Inkbird temperature controller and wired it so that the internal thermostat is bypassed. Prior to all that, it wouldn’t cool below 42 degrees. Now it cools easily to 34-35. It’s keeping my other dual tap kegerator company…the current t one needed a friend. Now I have to brew some more so that I can keep all four taps flowing at all times. First World problems I guess.
Made up a quick design and ordered some labels for when I bottle. Have currently just been using plain mac tac and a sharpie, so thought I would fancy it up a bit. Will still be generic labels but they'll have my logo and a spot that I can write the beer style.
At the city house for a few days. Pulled a sample of the Blonde I brewed last month. Looks like tomorrow is bottling day.
My keg of Citra Pils kicked tonight. I’m currently drinking the last delicious half pint…. So sad!
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Not much so figured I'd post this so I can say I did something for beer. 
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Was supposed to be planting the Riesling and Cabernet Sauvignon that arrived today, but the Cab Sauv was labeled Muscat of Alexandria. Not totally pissed off, as Muscats grow well here (I have three), but then again, I already have 3. That's why I ordered Cab Sauv.
Unless Amazon's supplier can resolve this, it looks like another year wait before I get some tannic red grapes to blend with my sour program. Poopies.
Unless Amazon's supplier can resolve this, it looks like another year wait before I get some tannic red grapes to blend with my sour program. Poopies.
tripelthelightfantastic
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bought a new keg so i can brew again (all others full)
BrewMan13
Whole Nother Level Brewing
Kicked my doppelbock, so cleaned the keg and line, and now for the first time in probably years, there is NO homebrew on tap 
Should be rectified soon with 3 batches fermenting, but sad to see the kegerator empty...
Should be rectified soon with 3 batches fermenting, but sad to see the kegerator empty...
Bottled a Blonde Ale and went to the LHBS to get ingredients for an Altbier I’m planning to brew tomorrow.
Kegging day while listening to RUSH R40 live. Two kegs, one of which will become a Bourbon Cherry after some time in the secondary. Should be a great day!
Yesterday moved back into the kegerator a keg of very sub-par Kolsch (had a tartness that may have been acetaldehyde) that I had in the house for a week to offgas and learn its lesson; quick taste before carbing reveals the tartness is gone, but it's a bit oxidized. No matter, it's not horrible and will replace the lager that I've been drinking the last few days, so I have enough left for competition. Tapped that lager on Wednesday and the keg is already almost half gone; think the husband has been sneaking it when I'm not looking. Today brewing up a Citra Pale that will go to the same competition.
Planted the last of the new grape vines, picked up a sampler case from a local crafter, Three Weavers. They do beautiful beer.
Today I cleaned 7 kegs with PBW, rinse, acid rinse, all o-rings lubed. I also kegged my Hoppy Czech Pilsner!
Brewed a California Common today. Sort of a spur of the moment brew. I had a couple of other things to do but they were tasks that I could complete while I was waiting on the mash, waiting on the boil, etc. Started about 2:30 and just finished cleaning up, but I got a lot done and made beer at the same time.
Five and a half gallons into the fermenter at .050.
Five and a half gallons into the fermenter at .050.
Almost out of HB and my brewing area is slowly being renovated so no brewing in the near future. So I ordered a Sanke coupler. I'll let the pro's fill my fridge for the time being.
I feel your pain. Been living in a temporary rental untill we get to move into a new home. We finally get to move in at the end of April and I have big plans for a new electric brewery. So I've been buying sixtels of my favorite craft beers and enjoying having them on tap.
Went to the LHBS to drop of a boat load of my wife's empty wine bottles and pick up new hoses and supplies for a couple of upcoming brews. Then picked up a few different beers to have later this week. Really looking forward to trying the 2 on the left for the first time.
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Curious about the acid rinse section of your maintenance program. Is that for passivation, or beerstone?
Interested to learn more...also, thanks for the reminder that I need to lube the posts on my O-rings. It's been a while.
Absolutely, I use Hot PBW (alkaline) first, then after you are done soaking or using a pump to circulate the PBW I use the same temp Hot water to rinse the kegs (and fermenters for that matter). Then after the Hot rinse I usually spray Star San inside the walls of the keg (or fermenter), this is the acid rinse. Then leave the Star San as this will dry (on the keg or fermenter walls) and or collect in the bottom of the keg. You can store it that way until you need the keg for next time. I do sanitize the keg (and fermenter) right before I need to use them again.
Doing this with both Hot PBW and the Hot water rinse will really help to ward off beer stone. You may see a rainbow type of streak marks on your stainless kegs or fermenters. This process will eliminate that. I had spoken to a rep at Five Star a long time ago and this is what they told me to do. It really works. If you have beer stone already you can buy their beer stone remover and use that as well, and then do this regime when you clean and it will keep it at bay. Hope this helps.
John
Assembled my Gigawort electric BK and did a trial run with plain water. Got to the boil very quickly compared to my stovetop so I'm pleased so far, except for the part where I burned the s&!+ out of my fingers because I lifted the lid the wrong way while the boil was going!
1st pour of the Blackberry Cider. It spent 2 months in a Red Wine barrel before kegging. Slight vanilla flavor, some deeper berries than just the blackberry. Vanilla blackberry nose. Beautiful color. Ready for the Easter guests.
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