DominionMM1: HomeBrewing!

DominionMM1 04.14.16	can't wait til the lambic is done
DungeonBoy 04.14.16	I love homebrewing, but I need to get back into it. I have some mead that's been bottle conditioning for almost two years now that I need to crack open.
BeyondCosby 04.14.16	Yeah man my buddy and I do.
Flugmorph 04.14.16	i only home brew when i build a new deck in magic
DominionMM1 04.14.16	"Yeah man my buddy and I do." what have you made?
Dinosaur 04.15.16	been homebrewing for 3 years now. Brew mostly Ipa's and variants of Ipa, however I usually have a darker beer on tap. Haven't done anything too crazy/experimental, i.e. sours; I did try brewing a Berliner Weisse, didn't quite get the pH low enough.
BeyondCosby 04.15.16	So weird. I thought I had added on to my last post but I guess not. My buddy does a lot more than me, but when I can make it back to CO we brew together, usually a few months before New Years for our annual New Years Beer. I'm really proud of a Belgian Wit we made with Orange Peel and Coriander, a Blackberry Wheat we made, and a Belgian Strong Ale that we made for my brother's Bachelor Party. The Belgian Strong was so good. It clocked in at around 11% and yet it was so easy to drink. It didn't come out as boozy as all. I actually still have a few bottles that have been aging for about three years. I'm excited to pop them some time.
dbizzles 04.15.16	Dinosaur, you just explained my home brewing experience to a T.
DominionMM1 04.15.16	brewing is so much easier with 2 people. doing the vorlauf single handed would be a bitch.
zakalwe 04.15.16	What a fuck about. Just go down the offie.
dbizzles 04.15.16	True. I've only done one batch by myself and it was grueling, honestly, and not any fun. My buddy and I try to brew at least once a month, but he's been busy remodeling his kitchen and we haven't had time to do anything since the end of February.
DominionMM1 04.15.16	ugh limeys we've gotten to a point where we're doing a batch every week. think we're gonna do another batch of chai milk stout this weekend.
dbizzles 04.15.16	Oh, jesus, that's ambitious! How big are your batches?
DominionMM1 04.15.16	the target is always 5 gallons but it's usually a little less than that
Piglet 04.15.16	do you generally save money homebrewing?
DominionMM1 04.15.16	yes. as long you recycle your bottles. I mean you can spend $30-35 on grain, yeast and hops and get 2 cases out of it.
zakalwe 04.15.16	How big are your batches? Pretty small probabaly if you're brewing Chai Milk Stout love.
Gyromania 04.15.16	I'm working on a stout ATM. Haven't brewed much just yet but home brewing is definitely the way to go
DominionMM1 04.15.16	don't knock it til you've tried it bruh
Piglet 04.15.16	what the fuck is chai milk stout, is it literally a stout that tastes like chai milk? because that sounds delicious
Ovrot 04.15.16	i've made my own chocolate milk before
zakalwe 04.15.16	Hipster shit. Pub, pint, couch and crate. Live it.
Avagantamos 04.15.16	I did it once when I was 15, turned out pretty well tbh. closet wine from cranberry juice
DominionMM1 04.15.16	"what the fuck is chai milk stout, is it literally a stout that tastes like chai milk?" well it's a stout with lactose and sucrose added during the boil, giving the beer some sweetness, and chai tea added during the mash. still retains the traditional coffee and chocolate flavors found in stouts though. it's definitely one of the better beers we've made.
Piglet 04.15.16	ooooh sounds exotic and erotic dominatrixmm1
dbizzles 04.15.16	Dom, do you do all-grain or extract? I usually do 5 gallon batches s well. We got a bigger hot liquor tank, so we've done a couple 10-gallon batches on some of our established recipes.
BeyondCosby 04.15.16	@dbizzle if brewing is grueling you're probably doing it wrong lol. What part of it is giving you a hard time. @Dominion if you're coming out low make sure you brew a tad more than five gallons to account for boil off and the layer of sludge at the bottom at the end. Sorry if you already knew that.
DominionMM1 04.15.16	db- usually do all grain, although we're planning on doing a barleywine at some point in the near future, which will probably require some extract. cosby- yeah i know. with smaller beers we usually go for 5.5 gallons. with the bigger beers we usually can't go above 5 because you need some headspace with the 5 gallon buckets.
dbizzles 04.15.16	Just doing it all myself sucked. We don't have a pump, so there was a lot of lifting involved and splitting the cleaning afterward makes a big difference. Grueling was an exaggeration.
BeyondCosby 04.15.16	@dominion gotcha. Sorry didn't mean to talk down. Space is always a problem when homebrewing haha. @dbizzles You definitely need to find a partner or two. Even if they don't know anything about it, if they will listen to directions well then even just an extra set of hands makes it so much easier.
DominionMM1 04.15.16	no worries man. didn't know you're from CO.
BeyondCosby 04.15.16	As of now I'm in Nebraska but I'm moving back to CO in a month. I've missed FOCO too much.
dbizzles 04.15.16	'brewing is so much easier with 2 people. doing the vorlauf single handed would be a bitch.' Exactly. On that particular day I forgot to buy rice hulls and vorlauf-ing took fucking ages. I also accidentally bought an extra pound and a half of 2-row because I was stoned as fuck at the brew supply store, so I made things difficult myself.
DominionMM1 04.15.16	"also accidentally bought an extra pound and a half of 2-row because I was stoned as fuck at the brew supply store" yet another reason to have 2 people: mistakes are less likely to happen
Dinosaur 04.15.16	I've only used rice hulls once. the grist was around 60% wheat malt. I always batch sparge though, so it doesn't really matter.
dbizzles 04.15.16	I don't always use rice hulls, but I was brewing a rye IPA. Rye slows things down a lot without them.
FigNewtns 04.15.16	how did you sour your lambic? been homebrewing for 3 years (all-grain), still don't have lagering equipment so i've been limited in what i'm able to brew (mostly just ales)
DominionMM1 04.15.16	With brett and pediococcus. it won't be ready until late fall at the earliest. i'm really hoping this turns out well but my expectations aren't super high; we got into making it without really knowing what we were doing.
FigNewtns 04.15.16	damn that's a long turn around, im almost too afraid to make the jump to sours cause i don't have steady living conditions. have you ever attempted kettle souring?
DominionMM1 04.16.16	this is my first attempt at any kind of sour. i've heard the term "kettle souring" but i'm not too sure what it consists of.
FigNewtns 04.16.16	from what i gather, i guess you add a lacto culture to the kettle pre-boil then allow the wort pH to drop before finishing like you would regularly. never done it myself either, but was thinking about attempting it soon to make gose. good luck with your lambic
DominionMM1 04.16.16	thanks dude. remember that if you do a gose or any other kind of sour get separate buckets, transfers, etc.
BeyondCosby 04.18.16	Gose has been a go to style for me to drink recently. I think it's my favorite lighter drinking beer at the moment.
ZippaThaRippa 04.18.16	It's the market's favorite too. Holy shit those things are hot right now. We get a new one every week at my store it seems like.
BeyondCosby 04.18.16	First time I had it was just on a whim. It was salty as hell but my god was it refreshing. Love those things.
dbizzles 04.18.16	Way better than a shandy, but not far off.
Dinosaur 04.19.16	if kettle souring, separate buckets/fermentation vessels, etc. aren't necessary, since the boil kills the culture....also, if souring solely with lacto (after boil), there is little risk of contamination of future non-sour batches. lacto is extremely sensitive to IBUs.
parksungjoon 02.29.20	you mean like roms or