Home made (beer) porn

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wow this is really awesome, I think you should paint in the lettering though, maybe black.

I thought about it (was thinking of staining it the dark brown color), but decided against it because I didn't want to mess up the lettering. The tool used to cut out the letters/logo was very small (1/64th inch). This is why I painted the green first then cut out the logo. Otherwise I was bound to make some mistake.

Plus the tasting room is fairly dark so I think the light lettering pops a little more.

 
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Here's some sciencey stuff from their web page. Short version is that there is more oxygen diffusion from air lock and stopper than the better bottle. I consider better bottles the same as glass for long term aging.

interesting...though.... After browsing briefly it looks like using a standard bung and airlock, the oxygen diffused is close to the same as a better bottle (1.44 cc/day vs 1.18 cc/day). I have no idea if either of these on their own or combined is a critical amount. I am curious what the oxygen permeation of a glass carboy is (I did a rough search and couldn't find anything).

Another thing I was considering is that a carboy is under pressure (well exerting pressure compared to the atmosphere). Would this decrease the oxygen permeation through the bung/airlock or the better bottle?

Either way, I think I will grab a better bottle or two and use those for my berliner weiss as those typically only sit for 3-4 months.
 
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interesting...though.... After browsing briefly it looks like using a standard bung and airlock, the oxygen diffused is close to the same as a better bottle (1.44 cc/day vs 1.18 cc/day). I have no idea if either of these on their own or combined is a critical amount. I am curious what the oxygen permeation of a glass carboy is (I did a rough search and couldn't find anything).

Another thing I was considering is that a carboy is under pressure (well exerting pressure compared to the atmosphere). Would this decrease the oxygen permeation through the bung/airlock or the better bottle?

Either way, I think I will grab a better bottle or two and use those for my berliner weiss as those typically only sit for 3-4 months.
Wild Brews says 17 cc/L/year with silicone stopper which is about the same as the .05cc/L/day (18.25 cc/L/year if I'm mathing right).
 
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Wild Brews says 17 cc/L/year with silicone stopper which is about the same as the .05cc/L/day (18.25 cc/L/year if I'm mathing right).

that is the amount let into a glass carboy with a stopper? If so then it sounds like glass lets in an insignificant amount and the oxygen permeating in is all coming from the stopper and airlock. Unless I am misunderstood your response.
 
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that is the amount let into a glass carboy with a stopper? If so then it sounds like glass lets in an insignificant amount and the oxygen permeating in is all coming from the stopper and airlock. Unless I am misunderstood your response.
You got me. It's all stopper as is the better bottle - if I'm understanding correctly. Sometimes my grasp on the technical is tenuous at best. Several of my beers are approaching a year in better bottles and there is no acetic or other flavors associated with oxygen exposure.
 
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Several of my beers are approaching a year in better bottles and there is no acetic or other flavors associated with oxygen exposure.
and that is all that matters. I am going to start picking some better bottles up and using them for sours. Like I said I will probably use them for my shorter term sours, but I might let one age for a long while. hmmmm, now thinking about it, I might do a 10 gallon batch, split it between a glass and better bottle and see if I notice a difference after a year+ of aging.
 
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I could help myself I did it again.

I am building up yeast cultures off of fruit from a friend's trees. On the left is guava, on the right is pomegranate. From these I will brew a sour only using the wild yeast, and next season/year I will add a bunch of the respective fruit to the batch.

 
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I could help myself I did it again.

I am building up yeast cultures off of fruit from a friend's trees. On the left is guava, on the right is pomegranate. From these I will brew a sour only using the wild yeast, and next season/year I will add a bunch of the respective fruit to the batch.

I did the same with some chardonel grapes. I need to check and see if it ever cleaned up, it wasn't smelling like something I wanted to make more of when I checked a couple months back.
 
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a while ago I did a 10 gallon split batch of berliner weiss, here are the results.

Tropical - Mango, Passion Fruit, Guava: Very tart and dry. Cleanish finish for the style. I love it!



Nectarine: Huge nectarine nose up front. Definitely taste the nectarines. More sweetness and body than the other version. A little funk/moldiness going on. Highly enjoyable, but I prefer the other one

 
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Sep 30, 2013
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a while ago I did a 10 gallon split batch of berliner weiss, here are the results.

Tropical - Mango, Passion Fruit, Guava: Very tart and dry. Cleanish finish for the style. I love it!



Nectarine: Huge nectarine nose up front. Definitely taste the nectarines. More sweetness and body than the other version. A little funk/moldiness going on. Highly enjoyable, but I prefer the other one

Love the brewery name
 
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