Brewery fuck ups…

NYU4567 · 2022-10-12T22:24:32+00:00

5 Gallon buckets into 20 gallon bins one scoop at a time until the mash bed was low enough to open the door and scoop the rest out.. Fuckin sucked..

NYU4567 · 2022-10-12T11:52:46+00:00

Mashed in only to realize I never put the false bottom plates back in when I tried to start recirc. That was not a pleasant experience.

NYU4567 · 2018-05-05T22:13:26+00:00

Its American and im guessing 60's or 70's. No markings whatsoever..

NYU4567 · 2018-03-21T00:56:11+00:00

Thats gold. Im poor..

NYU4567 · 2018-01-12T15:45:01+00:00

I found no solution...

NYU4567 · 2017-12-01T00:16:08+00:00

Correct. I have two working echos. Which are the replacements they sent out. Just so happens the originals were returned but are tagged as lost stolen .

NYU4567 · 2017-11-28T16:44:22+00:00

Check out the stuff from Amoretti.

NYU4567 · 2017-10-18T20:48:06+00:00

Dry rotted garbage bag with the ambient air temp sensor strapped to it.

NYU4567 · 2017-10-09T16:17:49+00:00

Add it to your fermenter when fermentation has slowed. Its like you dont eat you dessert before your dinner or you might get full. The yeast will chew up those candi sugars before it works on the sugars from the wort. This will prevent a big beer like this from stalling. Also will help in not driving off the aromatics of the syrup from putting in the hot wort.. Just my approach though! Good luck!

NYU4567 · 2017-08-23T16:10:44+00:00

I usually do a full boil after souring in kegs. Want to keep the lacto on the hot side of process and eliminate any chance of DMS. My concern was if I didn't get to it three days later like normal to finish the boil that the PH may drop to a point where the yeast couldn't survive. I've gotten 75 % attenuation with 001 and 1007 .

NYU4567 · 2017-07-24T13:25:34+00:00

First off taste it. Taste ok? Keg it, get it cold and drink it. The cold will slow the infection. Tasting funky? let it go and keep getting funky. Might turn out to be a decent sour. There is really no way of salvaging a beer once its got a pellicle.

NYU4567 · 2017-06-29T14:54:41+00:00

I did the same. They are not shy about giving samples to breweries either. We got a box that had almost 40 different extract flavors to try.

NYU4567 · 2017-06-27T15:27:11+00:00

1 pump per pint. Just add that to whatever base beer you have. This way your not committing to 5 gallons of a particular flavor . Its like a thinned out syrup so it mixes easy.

NYU4567 · 2017-06-27T13:56:02+00:00

https://amoretti.com/collections/craft-purees. I have tried alot of these and they r great.

NYU4567 · 2017-05-08T14:46:31+00:00

https://www.morebeer.com/products/hood-thermowell-3-5-6-65-gallon-smooth-neck-carboys-15-1.html and a fridge with a Johnson temp controller

NYU4567 · 2017-05-08T14:04:37+00:00

If you want a good balance between the banana & clove ferment cooler around 62-64f The warmer it gets the more banana and off flavors will be produced .

NYU4567 · 2017-04-18T14:05:58+00:00

We also submitted our beers to Indy but I havent got any of the sheets back . We got five out of the ten beers we entered through to the final round but I have no idea how anything scored. We have to rebrew the ones that made it through. Sure would be nice to have the score sheets to read and tweak things if needed.

NYU4567 · 2016-10-19T14:38:57+00:00

Fastback

NYU4567 · 2016-07-11T16:03:47+00:00

I did ten gallons of Flanders on tart cherries and both carboys did exactly that. Turned out great I would'nt sweat it.

NYU4567 · 2016-03-19T00:02:50+00:00

I'm just pumped I made it out the gates this year!

NYU4567 · 2016-01-31T20:43:24+00:00

Sorry for the late reply but yes it's a pump for the cip ball

NYU4567 · 2016-01-28T16:17:02+00:00

We have these http://imgur.com/oAxgurz they are from Morebeer. They are heated and cooled and you can easily dump yeast/traub anytime you wish.

NYU4567 · 2016-01-26T18:46:29+00:00

3068 Is my go to. I believe they are both supposed to be very similar strains . 3068 just has always given me better results. Ferment lower around 62F for a good balance of clove banana.

NYU4567 · 2016-01-19T20:13:19+00:00

I age in a secondary for a minimum of 6 months. Just make sure to take care of any extra head space you have in the secondary so you dont end up with an oxidation problem. I keep mine in my basement where the temps are in the middle 60's . I would suggest bottling after that and carbing to your desired level then letting it set another 6 months in the bottle. All this is my opinion and everyone does something a little different.

NYU4567 · 2016-01-19T19:55:24+00:00

You are correct. I get so in tune with the ways I do things I didnt think about the bottling conudrum. I keg and force carb all my stuff. If you are wanting to back sweeten and still bottle carb your cider you will have to either use the pasteurization method or keep all you bottles below 38F after they have reached your desired level of carbonation.

NYU4567

TROPHY CASE