Author Topic: brewing in hillsboro mo.  (Read 5251 times)

Offline ugiweizen

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brewing in hillsboro mo.
« on: February 15, 2015, 10:59:46 AM »
New to brewing since 2012, being a chef and working with yeast and flavors of food, brewing beer was a matter of time before it consumes all my spare time.  Started with a small pot extract brews to now obtaining more and more equipment to get into all grain ,also have Beer Smith to brew the best i can every time. 
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline ugiweizen

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Re: brewing in hillsboro mo.
« Reply #1 on: February 15, 2015, 11:40:38 AM »
Getting ready to brew a choc. bourbon barrel stout.  (extract). the next batch of beer i do is going to be an all grain batch.  i have been researching recipes on beer smith
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline ugiweizen

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Re: brewing in hillsboro mo.
« Reply #2 on: February 16, 2015, 08:50:43 PM »
Brewed the choc. bourbon stout. on 2-15-15  Posted it on the cloud.  0g. was 1.067, i figured i can tap around july. the first high gravity beer ive done.
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline Scott Ickes

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Re: brewing in hillsboro mo.
« Reply #3 on: February 16, 2015, 09:02:58 PM »
Why can't you have it until July?
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline ugiweizen

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Re: brewing in hillsboro mo.
« Reply #4 on: February 16, 2015, 09:12:30 PM »
well figured it had to keg condition until then, depending on fg. if it around 8 %, from what i read.  What you think?  I would love to tap earlier,
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline Scott Ickes

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Re: brewing in hillsboro mo.
« Reply #5 on: February 16, 2015, 09:51:50 PM »
It will probably be reaching it's peak flavor in July, but I've never been able to wait that long before trying a beer.  It'll be carbed and ready to at least try in less than two weeks.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline ugiweizen

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Re: brewing in hillsboro mo.
« Reply #6 on: February 16, 2015, 10:26:01 PM »
I agree, im very impatient to taste my brews, not like cooking where you can taste your product when you get done cooking, although i always taste the wort, and all ingredients going it to the brew pot.  it is not easy building a pipeline of homebrew when it is so easily available.
and can go to my bar and just get a beer from the tap.
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline Scott Ickes

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Re: brewing in hillsboro mo.
« Reply #7 on: February 16, 2015, 10:53:18 PM »
I make about 150 gallons a year.  I usually have something I really love to drink on hand, so that I can resist temptation on a new batch.  At least that's the theory.
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline ugiweizen

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Re: brewing in hillsboro mo.
« Reply #8 on: February 16, 2015, 11:21:49 PM »
That is very impressive as well as inspiring.  I plan on brewing at least 1-2 times a month this year.  Putting together my all grain setup is a challenge, trying to get the setup that i wont have to upgrade for awhile.  Thinking of a 10gal.  Brewing beer is a very addictive hobby for me.  The more i read and brew, the more immersed i get.  Because i dont have a 3 kettle setup, or even a 2 kettle setup.  I might have to do a BIAB as my first all grain brew.  I am researching recipes now on beer smith. Thinking of an ipa.  or a good beer i can ferment quick and put on tap within a month or less.  The beer you have bottled,kegged and fermenting look great.  I can see why you brew 150 gallons a year. 

Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout

Offline Scott Ickes

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Re: brewing in hillsboro mo.
« Reply #9 on: February 16, 2015, 11:29:41 PM »
I have two 48 quart coolers for mash tuns and a 15 gallon boil pot and an 8 gallon boil pot
Kegs:
 Red IPA
 ESB
 Saison Solera
 Dubel (Aged in Malbec Wine Barrel
Aging:
 80 Shilling (In bourbon barrel)
Bottled
 Peppermint Patty Stout
 Wee Heavy

Scott Ickes
https://creativebrewing.wordpress.com

Offline ugiweizen

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  • Posts: 8
  • Yeast is the Missing link
Re: brewing in hillsboro mo.
« Reply #10 on: February 17, 2015, 12:04:54 AM »
ive been on the bubble about cooler mash tuns, i think i am going that route
Tapped: German Alt Bier
Fermenting: chocolate bourbon barrel stout