Finally Brewed !!!

You old hands can talk about anything you like here. (Also a great place to discuss topics that might confuse new or intermediate brewers.)
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jhough
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Finally Brewed !!!

Post by jhough » 1 year ago

Finally got to brew a batch... Long time in the making. Brewed up my Amber Ale on Labor Day weekend , for us Yanks .
Smoked a Pork Butt at the same time. Time ran late, so I put the ale in a clean carboy with an airlock. Had to lower temp to pitching temp which took 3 days, life got in the way so it was 10 days b4 pitching. At 4 days I started seeing krausen, ...did I pick up a wild yeast ???? Not sure .... After 10 days pitched rehydrated US- 05 satchet . 3 days after I've got krausen again in the carboy... Guess I'll find out what it will taste like in a couple of months. I did keep the temp at 68* whilst waiting for a day off to pitch the yeast. I'll raise temp to 72* for last couple of days before cold crashing.
J


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Post by Scott » 1 year ago

It will be interesting to see what you come up with... Hopefully its something that is okay.

I've been going to a homebrew group a couple times a month, and some of the guys have "harvested" natural yeast in their basements, or that kind of thing... Their own "house strains"... Some of the beers produced from it are good, like a Belgian Farmhouse Ale... So for your sake, I hope that's what you wind up with. ;)


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jhough
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Post by jhough » 1 year ago

guess we'll see in a couple of months .

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mally
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Post by mally » 1 year ago

jhough wrote:Smoked a Pork Butt at the same time
Just out of interest for us "internationals"; Is this a euphemism for smoking marijuana, or is it literally putting pigs ass in a smoker? :scratch: :lol: :lol:
Last edited by mally on 18 Sep 2016, 15:18, edited 1 time in total.
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Mad_Scientist
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Post by Mad_Scientist » 1 year ago

Joe and I are not authorized to smoke mj in Florida. I'm sure a brew day would go south very rapidly, if done.

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jhough
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Post by jhough » 1 year ago

Sorry Mally, just a pigs ass.... HAHAHA As MS said .....can't LEGALLY smoke that stuff here in Florida .
My brew day can head south without any help !!!


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jhough
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Post by jhough » 1 year ago

WHOOPS :headhit: :headhit: Forgot to update. Wound up leaving fermenter at 68f/20c for 10 days ,
then I raised to 72f/22c . will let it finish and check gravity on Sunday. Will update again.

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Post by thughes » 1 year ago

How was the pork?

---Todd
WWBBD?


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jhough
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Post by jhough » 1 year ago

Pork was fantastic Tom ! {IMHO} Gravity reading on Sunday was 1.026 :scratch: :think: :scratch:
not sure why, but , guess no wild yeast . Will give a good shake and let go till Thursday or Friday as I had to do the "old man " procedures today and still a little weak. I'll probably keep temp in the 72f/22c range till then. Once I figure out how to post a file I'll put it up.
J


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Post by jhough » 1 year ago

oooppps sorry , TODD !!! See what happens when you go for your close up ??Guess the anesthesia hasn't worn off yet....

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Post by thughes » 1 year ago

No worries, I'll be getting my 50th birthday present in November. :nup:
WWBBD?

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