group gruit

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Postby aleguy » Thu Apr 03, 2008 4:23 pm

If you mean recirculating ice water through the chiller, then by all means. As long as you can hook everything up to standard hose fittings (1 male, 1 female.) It's just a standard copper coil, though it's gotten a little bent up over the years. it should be able to take pump pressure, I think the fittings are swaged on.
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Postby yeastmeister » Thu Apr 10, 2008 7:52 am

Gruit Update:

The gruit went as planned. The starting gravity was 1.088, and it was beginning to bubble the airlock by the time I got it home. By the next day, it was fermenting very hard, and was blowing out of the blowoff tube. Yesterday I removed the blowoff tube, and put an airlock on it. As of today, the krausen is pretty much gone, but the airlock is still bubbling every 4 seconds. It smells great, and is fermenting nicely. I'm planning on letting it sit for another week before I transfer it to a secondary.

In the secondary, I'm going to add:
1 oz Yarrow - Dry herbing
And to simulate barrel aging.....
.25 oz White Oak Bark - Dry herbing
1oz Medium toast french oak - Dry herbing

I'm using some very expensive french oak cubes, so its going to need to stay in the secondary for at least 2-3 months for the cubes to do their work.
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Postby yeastmeister » Tue May 13, 2008 8:33 am

Update 2:
Transferred it. Tastes different, but awesome (thats what I expected from a brew without hops, no way it will taste the same). Nice and strong. Changed the plans a little based on the tasting.

Omitted the additional Yarrow, didn't seem to need it, still had a nice aroma.
Reduced the oak to .5 oz, don't want to over oak it.
Omitted the white oak bark, figured that the high dollar french cubes smelled and looked so good, that we didn't need anything else.

I'll taste it periodically to judge the oak level.
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Postby GuitarLord5000 » Wed May 21, 2008 4:14 pm

Sounds great!


Cheers
Dave
Last edited by GuitarLord5000 on Sun Apr 19, 2009 1:14 pm, edited 1 time in total.
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Postby GuitarLord5000 » Thu Aug 21, 2008 2:12 pm

Update?
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Postby GuitarLord5000 » Sun Apr 19, 2009 1:13 pm

So, whatever happened with this one? It's been about a year now, right? What's the skinny?

Cheers,
Dave
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Postby aleguy » Sun Apr 19, 2009 2:32 pm

We had some at the last meeting. It has aged very well. a good beer. I would like to do one every year. Mob Barley still has the herbs we need to brew with and has offered them to the club if we want to do it again, but I guess I'm the only one who wants it to be a club tradition.
Never trust a skinny chef, a sober brewer, or a cat with thumbs!
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Postby GuitarLord5000 » Sat Apr 25, 2009 4:16 am

Very cool. So, who do I have to bribe to get a bottle of this stuff?

This looks like it was a very cool project! I've got a question, though. Yeastmeister said:
Let it age in an open carboy (zero pressure, sterile filter inline to allow slow oxygen transfer) for up to 6 months.


And then aleguy said:
Sounds good to me, except for the part about allowing oxygen to get at the beer.


Whatever ended up happening with this? Was the open carboy/sterile filter thing ever implemented?

Cheers,
Dave
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Postby aleguy » Sat Apr 25, 2009 10:55 am

I'm sure Yeasty did exactly what he said.
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