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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/26 at 11:16 am
[quote]a sour he would have to split it before adding the bittering hops[/quote] this... thanks for clarifying :lol:...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/26 at 10:57 am
[quote]So on the flip side, which direction would you run with the sour side?[/quote] If I was donating to Zapps I'd probably do a tropical fruit berliner weisse style beer? Funky buddah makes a pineapple berliner that gets some great reviews? Only concern is that the fortunate island recipe i...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/26 at 10:27 am
I'd probably sour half and use the other half in a Hoppy American Wheat. Something like Modern Times Fortunate Island ([link=(http://beersmithrecipes.com/viewrecipe/230918/fortunate-islands)]LINK[/link])....

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/25 at 1:49 pm
[quote] I do wish I had someone that could taste my Porter and tell me why it tastes the way it does.[/quote] This is essentially what good competitions / judges will do for you. They are supposed to not only compare your beer against the style, but pick out what may be wrong and give you recomme...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/25 at 1:28 pm
[quote]I'm really curious how the scoring was done. [/quote] Not really sure... My cover sheet has a score of 25.3, but the score online matches the attached score sheet average of 30.5. I would guess those numbers are transposed. Unless that beer was terribly infected there is no way you shou...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/25 at 12:19 pm
[quote]Curious to see how it scored and the comments given what I know one of the non-medal guys got. Must have been a hotly contested category.[/quote] I only received sheets for 1 of my 4 entries. The score sheets were really well written and lots of comments, but it was one of those situat...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/25 at 10:46 am
[quote]No Brett, no care. Or that's what it seems like this board has turned into.[/quote] At least it's not 'no lager, no care' :dunno: I have an IPA/DIPA on deck for next week if I can get off my arse and clean/pacify this conical and cut a new shelf for my fermenation freezer. ETA: Con...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/25 at 9:43 am
[quote]This yeast is something that the board will be interested in[/quote] The owner of Omega Labs is a really nice guy. Ive emailed back and forth with him a few times about their brett and lacto blends. He always answers quickly and provides a lot of great tips/information on getting the most ...

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re: Evaluating Mouthfeel in Beer Tasting
Posted by LSUGrad00 on 2/24 at 3:31 pm
[quote]I thought the BA Narwhal was a little hot, but delicious[/quote] I agree on both points. [quote] I can't think of a hot non-BA beer off the top of my head[/quote] IMO Firestone Walker Parabola and Sucaba, Bruery Mash, Deschutes Abyss are all high in alcohol, but it's a smooth alcohol...

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re: Evaluating Mouthfeel in Beer Tasting
Posted by LSUGrad00 on 2/24 at 3:22 pm
body would be viscosity Not temperature, warmth in that context is more about the perceptible presence of alcohol in the beer before swallowing it. It's easy to pick this out in big beers like barleywines and stouts. ...

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re: Evaluating Mouthfeel in Beer Tasting
Posted by LSUGrad00 on 2/24 at 3:11 pm
That article is really dense for something as straightforward as mouthfeel. I know in homebrew judging mouthfeel is essentially a checklist and once you know the different aspects it's fairly easy to go down the list pick them out... Carbonation - low / Medium / high Body - low / medium / h...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/24 at 9:49 am
[quote] Forgot about the lacto starter. How long does one of those take to build up? And what temp are you holding your wort at to sour?[/quote] lacto works pretty fast.. after about 24 hours or so you should be good. When I kettle sour with grain I hold the temp between 100 and 110F. Onl...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/24 at 9:30 am
[quote]After going to 190, I'm going to bring it down to about 100. I have a new heating mat that I want to try and sour with. I ordered some L. brevis to sour with. I'll let that ride and then drop it once it sours enough. I'll then pitch some brett blends I have sitting around. We'll see. [/quote]...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/24 at 9:16 am
[quote]It's begging for some brett character.[/quote] I feel the same way about our saison for Iron Brewer, strawberry hibiscus saison. It's a good beer, but it's missing some funk or acid that it needs to really stand out. This was the first beer I've used Nelson Sauvin hops in and I was rea...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/23 at 11:17 am
[quote]2 oz. of cascade sound good? Or is that too much for a brown ale?[/quote] I dry hop my brown ales with 2oz of Centennial, but have used Cascade in the past with good results. ...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/23 at 9:59 am
I'm awful about tracking my volumes and efficiency... I know it's somewhere between 80% and 75% depending on how I sparge. When I first started using my plate chiller I went through a period where all of my batches were short due to equipment loss, close to 5 gallons in the carboy. I upped m...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/20 at 11:07 pm
[quote]I pulled some wort out to build a starter from some Crooked Stave dregs.[/quote] I tried to build up some CMY brett off the dregs of WWB batch 100. Ended up with a nice big starter of brett and pediococcus. It was like a huge sour malt colored booger. :lol:...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/20 at 11:05 pm
Just finished the boil on my beer kettle soured with Omega Labs lactobacillus blend. In addition to Lacto D and Lacto B, this blend contains lactobacillus plantarium that was cultured off of malt. One of the benefits of lacto P is that its extremely aggressive at low temperatures. After talking t...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/20 at 3:10 pm
[quote]Has anyone tried their hand at brewing Kombucha?[/quote] never tried it, but it certainly sounds interesting. I know there is some guy on craigslist who is always selling Kombucha starters/cultures. [img]http://www.foodattitude.org/wp-content/uploads/Kombucha-mushroom-in-jars.jpg wi...

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re: Homebrewing: In-Process Thread
Posted by LSUGrad00 on 2/20 at 9:42 am
An interesting look at which yeast and bacteria are fermenting Cantillon lambic at different points of time. [link=(http://www.garshol.priv.no/blog/317.html)]What is it that ferments lambics[/link] Bacteria [img]http://journals.plos.org/plosone/article/figure/image?size=large&id=info:doi/10.1...

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