SurfAwave69
Well-known member
I'm jealous!!!
Looks really fun...and the beer looks tasty too.
Looks really fun...and the beer looks tasty too.
BARF Homebrewing.
- Thread starter Jakemate
- Start date
jrbruin
Well-known member
I'm back baby! Picked up a new freezer on Friday from craigslist.. this time I spent $90, but the freezer is a whole lot newer so hopefully it'll last. I don't really want to build another kegerator every two years, that would get old. On the plus side, I had my first one long enough to learn what I liked and didn't like so I can incorporate those changes into the new one. Also, my woodworking skills should be better this time around.
So, here's a few pics, I'll post more when I get it built and when I brew again (probably next weekend I'll brew, then I have three weeks or so to finish the kegerator).
Old Kegerator:
Closeup of the tower:
After taking it apart, old freezer:
New freezer:
With kegs in it:
The downside of the new freezer is that I can only fit three kegs in there, while I used to have four in the old one. I had trouble brewing enough to keep four beers on tap anyways, so with only three taps maybe it'll be easier to keep them all active. That's all I have now, gotta head back out to the garage and see if I can get started.
So, here's a few pics, I'll post more when I get it built and when I brew again (probably next weekend I'll brew, then I have three weeks or so to finish the kegerator).
Old Kegerator:
Closeup of the tower:
After taking it apart, old freezer:
New freezer:
With kegs in it:
The downside of the new freezer is that I can only fit three kegs in there, while I used to have four in the old one. I had trouble brewing enough to keep four beers on tap anyways, so with only three taps maybe it'll be easier to keep them all active. That's all I have now, gotta head back out to the garage and see if I can get started.
OCCNinja
Twisty Dominator
Where is Campbell? Because you're about to see a small slightly overweight asian kid camped out next to your setup!
But all things aside, I'm on the cusp of getting into brewing with different circles of friends. I def suggest there be a BARF-brew day... or a drink-the-BREW-until-you-BARF-day.
But all things aside, I'm on the cusp of getting into brewing with different circles of friends. I def suggest there be a BARF-brew day... or a drink-the-BREW-until-you-BARF-day.
jrbruin
Well-known member
Campbell is south bay, small city surrounded by San Jose just north of Los Gatos.
A BARF brew day would be cool, I'd probably have to borrow a truck to bring my setup out. I use a low-tech three-tier setup made up of a wooden table and cinder blocks and only brew all-grain batches. I'll post pics this weekend when I brew. I'd love to weld up a single-tier pump driven rig, but I don't have a welder or even know how to weld. I'd pay for materials and reimburse labor w/ beer if someone would like to help make that dream a reality.
Update on the freezer/kegerator. I decided not to go as elaborate this time for a couple of reasons. The tower kegerator, while it looks cool, is a pain to switch kegs in and out of. Everytime you want to open the lid, you have to roll it away from the wall. Also, making my own tower meant the lines were not insulated once they were in the tower, so the first beer is always foamy until the lines get cooled by the cold beer flowing into them. The lid of the new freezer is solid foam, not insulation like in my old freezer - so it'd be a bit more difficult to drill through and mount a wooden bartop to. Plus the new freezer is so much prettier than the old one, I feel bad drilling through the lid of a pretty much new looking freezer.
So for the new kegerator I'm gonna go for the collar style, ala this one:
http://www.mikebeer.net/chestfreezer.htm
Coincidentally, that's the same freezer that I have. I noticed that he managed to fit 4 kegs in the same space I fit three. I was checking it out last night and realized that if I use ball-lock kegs (taller and smaller diameter than pin-lock) I can just squeeze 4 kegs into there. I was using a mix of pin-lock and ball-lock before. So I was playing around last night and realized that if I put at least a 6" collar on there, I can actually fit 5 kegs in there! SWEEEEEEET!!! :banana So, I only have 4 faucet setups right now, so I'll start w/ 4, but knowing that I can go to 5 is pretty cool. Funny, I was bummed and making excuses about how 3 was good enough and I don't really need 4, but now I'm contemplating 5 beers on tap at once. Yes folks, 25 gallons of beer on tap - 5 different kinds - you heard correctly.
arty
So gotta get started filling that thing up.. I'm a huge west coast IPA and pale ale guy, so those will be my first two. I still have some pumpkin ale I brewed over a year ago that's now sitting in the kegerator. It should be good still because it's been pressurized this whole time but I haven't tasted it yet to be sure - course it's really the wrong time of year for a pumpkin ale - I may just taste it to be sure it's good and then set it aside until October/November. I'll probably do a Hefe because you can go from brew to tap on a hefe in about 10 days since they don't need to clear. Ahh, but what about the fourth beer? Suggestions? My first all-grain batch was a belgian wit that turned out really good, maybe I'll resurrect that recipe since summer is coming. Sorry for the super long post, I'm just excited to be brewing again after about a year hiatus.
A BARF brew day would be cool, I'd probably have to borrow a truck to bring my setup out. I use a low-tech three-tier setup made up of a wooden table and cinder blocks and only brew all-grain batches. I'll post pics this weekend when I brew. I'd love to weld up a single-tier pump driven rig, but I don't have a welder or even know how to weld. I'd pay for materials and reimburse labor w/ beer if someone would like to help make that dream a reality.
Update on the freezer/kegerator. I decided not to go as elaborate this time for a couple of reasons. The tower kegerator, while it looks cool, is a pain to switch kegs in and out of. Everytime you want to open the lid, you have to roll it away from the wall. Also, making my own tower meant the lines were not insulated once they were in the tower, so the first beer is always foamy until the lines get cooled by the cold beer flowing into them. The lid of the new freezer is solid foam, not insulation like in my old freezer - so it'd be a bit more difficult to drill through and mount a wooden bartop to. Plus the new freezer is so much prettier than the old one, I feel bad drilling through the lid of a pretty much new looking freezer.
So for the new kegerator I'm gonna go for the collar style, ala this one:
http://www.mikebeer.net/chestfreezer.htm
Coincidentally, that's the same freezer that I have. I noticed that he managed to fit 4 kegs in the same space I fit three. I was checking it out last night and realized that if I use ball-lock kegs (taller and smaller diameter than pin-lock) I can just squeeze 4 kegs into there. I was using a mix of pin-lock and ball-lock before. So I was playing around last night and realized that if I put at least a 6" collar on there, I can actually fit 5 kegs in there! SWEEEEEEET!!! :banana So, I only have 4 faucet setups right now, so I'll start w/ 4, but knowing that I can go to 5 is pretty cool. Funny, I was bummed and making excuses about how 3 was good enough and I don't really need 4, but now I'm contemplating 5 beers on tap at once. Yes folks, 25 gallons of beer on tap - 5 different kinds - you heard correctly.
artySo gotta get started filling that thing up.. I'm a huge west coast IPA and pale ale guy, so those will be my first two. I still have some pumpkin ale I brewed over a year ago that's now sitting in the kegerator. It should be good still because it's been pressurized this whole time but I haven't tasted it yet to be sure - course it's really the wrong time of year for a pumpkin ale - I may just taste it to be sure it's good and then set it aside until October/November. I'll probably do a Hefe because you can go from brew to tap on a hefe in about 10 days since they don't need to clear. Ahh, but what about the fourth beer? Suggestions? My first all-grain batch was a belgian wit that turned out really good, maybe I'll resurrect that recipe since summer is coming. Sorry for the super long post, I'm just excited to be brewing again after about a year hiatus.
dsapsis
peripatetic penguin
New Oxygen pick-up isn't the only issue facing beer stability. If there is any signficant yeast load in the keg, heat and time will have autolyzed them. It will smell somewhat like burnt rubber if this has occurred. Then there is the issue of malt aldehydes and hop degradation. Even the best packaging in the world doesnt stop the hands of time.
Wits are great warm-season beers, as are Cream Ales (assuming you don't do lagers).
--dave, racer- and brewer-at-large
jrbruin
Well-known member
Wow dsapsis, I thought I knew alot about beer, but you've just taken it to a whole new level!
Thanks for the suggestion on the cream ale, I've never brewed one so I'll look into it.
BTW, I do have the ability to lager - I've only done it once, but I have a 15cu foot chest freezer with a temp controller that I use for fermentation.
I didn't list any lagers because I'd like to get the taps full before I start any beers that will take a while in conditioning. Once the taps are full, I'm planning a Belgian Saison. Maybe then a lager or two would be fun to try.
Thanks for the suggestion on the cream ale, I've never brewed one so I'll look into it.
BTW, I do have the ability to lager - I've only done it once, but I have a 15cu foot chest freezer with a temp controller that I use for fermentation.
I didn't list any lagers because I'd like to get the taps full before I start any beers that will take a while in conditioning. Once the taps are full, I'm planning a Belgian Saison. Maybe then a lager or two would be fun to try.
dsapsis
peripatetic penguin
Yeah, well, been at it a long time. Almost became a full-time professional brewer back in '87, but decided on grad school instead. Very good choice I think. I have a number of friends that are craft brewers, and while I don't brew quite as much/often as I used to, I still manage about 20/yr.
If you ever come to the AFM races, look for my pit. I always have have a keg.
PM me if you need a recipe fro cream ale.
--dave
If you ever come to the AFM races, look for my pit. I always have have a keg.
PM me if you need a recipe fro cream ale.
--dave
jrbruin
Well-known member
Sounds like I need to head out to the races :thumbup
About cream ale, I looked up some recipes and I'm not sure about it. It sounds pretty bland, like the ale equivalent of an american lager.
Am I way off? Style guidelines basically have very little hops, and the grain bill usually includes corn.
I imagine it'd be a hard beer to brew well because there's nothing to hide off flavors, but otherwise very much a lawnmower beer.
Why do you suppose it's called a cream beer? It's not creamy right?
:thumbupAbout cream ale, I looked up some recipes and I'm not sure about it. It sounds pretty bland, like the ale equivalent of an american lager.
Am I way off? Style guidelines basically have very little hops, and the grain bill usually includes corn.
I imagine it'd be a hard beer to brew well because there's nothing to hide off flavors, but otherwise very much a lawnmower beer.
Why do you suppose it's called a cream beer? It's not creamy right?
Jakemate
Pastafarian Minister
Welcome back!
The setup looks rad! If you want to work on some towers, we can do that. I've wanted to set up that way for a while.
dsapsis
peripatetic penguin
Sounds like I need to head out to the races
About cream ale, I looked up some recipes and I'm not sure about it. It sounds pretty bland, like the ale equivalent of an american lager.
Am I way off? Style guidelines basically have very little hops, and the grain bill usually includes corn.
I imagine it'd be a hard beer to brew well because there's nothing to hide off flavors, but otherwise very much a lawnmower beer.
Why do you suppose it's called a cream beer? It's not creamy right?
Historically, Cream Ales were widely brewed by small regional brewers. They were usually true top fermented beers, but made with a similar gristbill as their lager cousins. Currrntly there are two holdouts to that historic tradition -- Genesee and Little Kings -- but both of these have followed the reduced streght and reduced bitterness trends that have marked the last 40 years of industrial brewing in North America. A really really good one, albeit somewhat hard to find these days, is Molson Ale.
My Cream Ale is brewed with ~30% corn, ~70% Canadian 2-row, and I shoot for about 25-30 IBU. Mash for as much fermentability as you can. You want it dry to compliment the sweetness the corn provides (flavor, not sugar). There are a number of hypotheses about the term "cream" none particularly engaging.
--dave
jrbruin
Well-known member
Pics from Saturday's brew.. I ended up brewing a 10 gallon batch of IPA.
Starting out by milling the grain (30 lbs total)
Heated up the water and mashed for an hour at 150 degrees, then sparged to collect 12 gallons of wort.
Here's a pic of the spent grain in the mash tun:
After collecting the wort, then it's time to boil it:
Here's my kettle getting up to temp:
Here's a closeup with the hops in there (3 oz of chinook for bittering):
And while it's boiling it's nice to sample previous brews, but since I didn't have any on hand due to the long brewing drought - I'll settle for someone else's...
I've got 10 gallons happily bubbling away in my garage right now... Can't wait to get that on tap!arty
Starting out by milling the grain (30 lbs total)
Heated up the water and mashed for an hour at 150 degrees, then sparged to collect 12 gallons of wort.
Here's a pic of the spent grain in the mash tun:
After collecting the wort, then it's time to boil it:
Here's my kettle getting up to temp:
Here's a closeup with the hops in there (3 oz of chinook for bittering):
And while it's boiling it's nice to sample previous brews, but since I didn't have any on hand due to the long brewing drought - I'll settle for someone else's...
I've got 10 gallons happily bubbling away in my garage right now... Can't wait to get that on tap!
arty
jrbruin
Well-known member
Haha, I was wondering if someone would comment on my 2007 celebration ale.
I actually cellar a couple 6ers of celebration each winter, they get better with age. One year later is about the peak I think. I decided to drink celebration because it's an IPA and I was brewing an IPA. I like to drink the style I'm brewing if I can...
jrbruin
Well-known member
Okay, so now that I'm back into brewing I want to fix up my system a little bit. The stand would be nice, but I think some converted kegs and a pump are in order. My biggest complaint right now is having to top up my HLT multiple times during a brew session. It's really annoying to have to put more water in and then reheat. I'd like to have at least 15 gallons of hot water before the brew session even starts, then I can just go from there without worrying about running out.
Anybody know where I can get a sanke keg or three? 1 is fine for now, I can continue using the cooler for mashing and I already have a 14 gallon kettle, but it'd be nice if they matched.
Anybody know where I can get a sanke keg or three? 1 is fine for now, I can continue using the cooler for mashing and I already have a 14 gallon kettle, but it'd be nice if they matched.
Ozymandias
Well-known member
I get a lot of my supplies from www.morebeer.com. They are a great place over in Concord. :teeth You can get reman 5 gal cornies for like $40 :thumbup Not to mention their ingredients are pretty good. Although I do find myself buying ingredients multiple places.
jrbruin
Well-known member
Yeah, I get alot of my ingredients at the morebeer store in los altos. I used to shop there when they were fermentation frenzy actually.
Anyways, I was mainly talking about 15.5 gallon sanke kegs so that I can cut the top out and make a cheap brew kettle.
I actually have 8 cornys already, not sure I need anymore just yet.
Ozymandias
Well-known member
I know you asked about Sanke. The one on Concord has those as well. At least they did the last time I was there about 6 months ago or so. I don't know about the one in Los Altos. :thumbup
jrbruin
Well-known member
oh cool, well, I'm heading to the los altos one today to get some ingredients for tomorrow's batch - so I guess we'll see
Ozymandias
Well-known member
Yeah, sorry about that, I could have been more specific. Either way, good luck. Should make an excellent kettle. If nothing else there's always craigslist and ebay.
Either way, good luck. Should make an excellent kettle. If nothing else there's always craigslist and ebay.