re: Homebrewing: In-Process Thread

Open one up and see if you can taste any off flavors. Maybe the closet got hot recently and kicked up more yeast. Or more likely, the bottles have soured and the bacteria/Brett are producing more co2 now

My spontaneous fermentation barrel has been making me nervous for sure. Nervous about 15 gallons of 1st & 2nd turbid mash attempts fermented with yeast captured via spontaneous fermentation... nah, you fooling me

I noticed that the spontaneous fermentation starters were slow burn type fermentation and not the rolling boil that I'm used to with my domesticated saison and brett yeast. Well it was no different with this barrel, just slow big bubbles building a pretty thick krausen. I took a gravity reading after about 10 days and it was only down to 1.040 from 1.060... that gave me the cold sweats! Well this morning I noticed that there was finally some violent fermentation going on The barrel is boiling and you can hear it hissing. I'm not sure how low it will go initially, the turbid mash should have produced a good bit of fermentables that will be left for the late stages brett and bacteria to tackle. I'm going to let it ride open outside through this cool snap and then close it up and move it inside to a final resting spot until next year.

By the way, the taste is surprisingly clean at this point.

I think i'm going to go ahead and brew my coffee stout this weekend. Wife will be out of town saturday, so a perfect time. I am excite.

Night Owl Coffee Stout

Grains - 15 lbs 2 oz.
74% Maris Otter
10% Flaked Oats
5% Chocolate Malt
4% Black Barley
4% Carafa Special III
3% Crystal 120

Hops
60 min - 1.65 oz Nugget
30 min - .5 oz Liberty
15 min - .5 oz Liberty

Yeast
Wyeast 1056 - American Ale

Adjuncts:
Rice Hulls
Cafeciteaux Coffee Columbian in secondary for 5-7 days.

That should be accurate.

I saw that coffee at Alexander's this weekend. Expensive stuff.

I'm pretty fired up that BREC is letting homebrew clubs serve at their Brew at the Zoo event. Free food, live music, and taking place on an LSU away weekend should make this event a blast.

Hoping it will the turn out to be a fall version of Zapps.

I've been kicking around the idea of brewing a white stout for a while. I think I'll finally brew one for this event.

Is it going to be a homebrew contest as well?

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I've been kicking around the idea of brewing a white stout for a while.

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brewdogs brewed a Golden Stout for the Las Vegas episode and I've heard of an Iron Brewer bracket competition where one group had to brew a stout with no grains over 3 degrees lovibond

quote:

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I've been kicking around the idea of brewing a white stout for a while. I think I'll finally brew one for this event.

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You watched brewdogs too?

I saw a recipe somewhere, either brew your own or zymurgy, for a white stout. It really is a very intriguing beer. I've never had one, but i'd love to try and brew one. I just don't know how you get the roasty/chocolate from a traditional stout without adding the color. From what i saw on brewdogs, it was all adjuncts where they got the flavor from.

I'm trying to get a brew in later this week. I'm thinking a higher gravity biere de garde with wlp670 for the fall, but I'm still a little undecided. If you have a better idea, let me know.

The nonsense doesn't bother me THAT much. It's somewhat entertaining.