Erisian Brewer's Cadre. Or: How I saw the Goddess in the first place

[Dysfunctional Cunt]

I plan on doing a two-fer this weekend, brewing a Strong Scotch ale off the first runnings, and a normal strength Scottish ale off the second runnings.  Also, my sake should be ready this weekend, just have to strain out the solids, pasteurize it, and bottle it.

If you pasteurize sake won't that kill the alcohol?

[Suu]

I plan on doing a two-fer this weekend, brewing a Strong Scotch ale off the first runnings, and a normal strength Scottish ale off the second runnings.  Also, my sake should be ready this weekend, just have to strain out the solids, pasteurize it, and bottle it.

If you pasteurize sake won't that kill the alcohol?

It just kills the yeast, and high temps doesn't make alcohol evap like people think it does.

Something I've been wondering since this thread started... How are y'all sterilizing these containers?

They make special sanitizers. Or you can also be VERY careful with bleach. Seriously, just a couple tablespoons for a whole carboy in a pinch.

[Luna]

My first try.

Whatcha got in there?

It's apple cider.  Given that I won't need it until August (save what will be used for testing purposes, and what gets fed to people at the NE Meatup), I will very carefully store it in the freezer.  A lot.  And I figure the frozen stuff can be discarded as weak and unworthy...  




Must've done something right, it's blurping at me every two to three seconds, now.

Something I've been wondering since this thread started... How are y'all sterilizing these containers?

Yep, bleach, then rinse 'em a LOT.

[Suu]

You should have a nice krausen on that soon.


Also: I'm warning you, it will taste like sweaty taint if you drink it too early, so if it's still GAHHHH by August, don't freak out. Enzo's had to age his a year for it to be drinkable.

[Luna]

You should have a nice krausen on that soon.


Also: I'm warning you, it will taste like sweaty taint if you drink it too early, so if it's still GAHHHH by August, don't freak out. Enzo's had to age his a year for it to be drinkable.

WTF is a... nevermind, I look it up.  (I need a vocabulary list for this new hobby, I swear.  I already made Richter back it up and speak English to me.)

I can't decide if that's cool or kinda gross.  Or both.  Probably both.

This is my first try, so I'm hoping for the best (that being, I pass the bottle and people swoon at my feet), and preparing for the worst (I taste it and pour it down the sink as a mercy killing).

[Suu]

No, don't dump it, *age* it.



...Just don't fortify it with whiskey like Richter did to one of his first batches of cider to make it drinkable.

[Luna]

No, don't dump it, *age* it.



...Just don't fortify it with whiskey like Richter did to one of his first batches of cider to make it drinkable.

Whiskey?  Of course not.

Spiced rum. 

[Richter]

Something I've been wondering since this thread started... How are y'all sterilizing these containers?

They make special sanitizers. Or you can also be VERY careful with bleach. Seriously, just a couple tablespoons for a whole carboy in a pinch.

I'm cheap, and I use bleach since I have it around.  Hasn't been an issue, but like Suu sayeth, be careful, and rinse many times with clean water before you add your yeast.  Bleach will fucking badly any possibility of fermentation if you mess up. 

[Suu]

All quiet on the Suustern front.

Have positive pressure, no visible sign of fermentation just yet.

[Suu]

Oh, I think there's something alive in there now.

WOOT WOOT!

[Sir Squid Diddimus]

That's kinda long.
A month, month and a half should do it.

Did you secondary yours?

No we just left it in there for a long time till the yeast dropped out, then bottled it and aged it till it looked pretty much clear.

Something I've been wondering since this thread started... How are y'all sterilizing these containers?

We use Starsan. It's an acid based sanitizer. Sanitation is super important. If one wrong thing gets in it blows the whole thing.

Also- Luna, ciders don't usually boom, you should be just fine. They can blurp quite a bit but you won't need a blow off tube.

[Luna]

Also- Luna, ciders don't usually boom, you should be just fine. They can blurp quite a bit but you won't need a blow off tube.

Never done it before, and I've heard the horror stories, so, just a little nervous.  This one seems downright friendly, just quietly burbling away.

[Suu]

Richter can blow up cider, but it doesn't go up like a beer does, especially an IPA.

[Luna]

Richter can blow up cider, but it doesn't go up like a beer does, especially an IPA.

I can't think of much Richter couldn't blow up, if he put his mind to the job.

There seems to be plenty of space in there, I'm not worried.  Much.

[Sir Squid Diddimus]

Y'all should have seen the turkish coffee stout.
The blow off tube needed a blow off tube.

before we realized


there we go, that's better


this shit made a mess. we bottle tomorrow.
(the belgian double with berries is in the background there. bottling for that is saturday)