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Started By
Message
1
Posted on 9/12/14 at 7:51 am to LSUBoo
quote:
For those that have used PB2, how much did you use for a 5-gallon batch? And was it enough to get a really good peanut butter flavor?
2 jars seemed to work well for me in my PB chocolate stout.
Posted on 9/12/14 at 8:25 am to BMoney
when do you add PB2?
Posted on 9/12/14 at 8:27 am to BMoney
I use 1 pound in my Chocolate Peanut Butter Stout and it worked great.
Posted on 9/12/14 at 8:52 am to LoneStarTiger
quote:
when do you add PB2?
After primary fermentation is complete. You know my stance on racking to secondary. I just dump the jars into the bucket and swirl.
Posted on 9/12/14 at 9:26 am to BMoney
cool
I'm doing that tonight with a pound of pecans and some oak cubes for my porter. I hope I get enough pecan flavor, and I hope the vanilla doesn't cover up all of the pecan I do get
I'm doing that tonight with a pound of pecans and some oak cubes for my porter. I hope I get enough pecan flavor, and I hope the vanilla doesn't cover up all of the pecan I do get
Posted on 9/12/14 at 9:43 pm to LSURoss
quote:
To get this thread back on track what does everyone currently have on tap or in the works.
No taps
I've got a few bottles of the following left:
100% Brett Chamomile/Lavender Ale - really like this one, very refreshing
100% Brett Pale Ale V2, i drank the last bottles of version 1
Lambic Grand Cru
Lambic bottled w/ champagne yeast
Super Funky Farmhouse Ale - i considered dumping this one but everyone else seems to like it
I need to bottle:
Red Farmhouse Ale
White Wine Saison
100% Brett Blackberry Baltic Porter
Posted on 9/12/14 at 9:57 pm to rds dc
Well, I'm getting some pecan flavor from what I used in the mash. Added a pound of pecans.
Pulled a sample, and it's at 1.021, about 4 points higher than I wanted. Maybe it's not quite finished. Will let it go two more weeks before kegging so hopefully it drops a little more.
Sample did not taste great. A little bit of alcohol from the brown sugar. I'm thinking this will all be ok in the end but may need a little conditioning
Pulled a sample, and it's at 1.021, about 4 points higher than I wanted. Maybe it's not quite finished. Will let it go two more weeks before kegging so hopefully it drops a little more.
Sample did not taste great. A little bit of alcohol from the brown sugar. I'm thinking this will all be ok in the end but may need a little conditioning
This post was edited on 9/12/14 at 9:59 pm
Posted on 9/13/14 at 8:52 am to LoneStarTiger
We added our first additions of dry hops to our project dank beers. One carboy got 2.5 Oz of Amarillo and 1.5 of Citra the other got 2 of Centennial and 2 of Simcoe. After 5 days each beer gets a second dose of the same schedule for another 4 days or so. The beers may not have been completely finished out, want one carboy to drop a few more points. But I raised the fermentation temp so it should finish out.
Wish I could brew this weekend but it appears that a kickball I jury is keeping me off my feet for lengthy periods of time. So skipping this weekend and will be in Houston next weekend. Plan is to brew a dark saison to put into my barrel for the holidays.
Wish I could brew this weekend but it appears that a kickball I jury is keeping me off my feet for lengthy periods of time. So skipping this weekend and will be in Houston next weekend. Plan is to brew a dark saison to put into my barrel for the holidays.
Posted on 9/13/14 at 8:57 am to Fratastic423
quote:
Wish I could brew this weekend but it appears that a kickball I jury is keeping me off my feet for lengthy periods of time
That pulled vagina muscle must really be hurting, huh?
Big day for Bottomland Brewery. Packaging up 25 gallons of beer today. 3 kegs and two batches of bottles. I can't remember the last time I bottled, so should be fun.
IPA in keg
Biere de Garde in keg
Sour Saison in keg
JK Sour in bottles
Tart of Darkness clone in bottles
Posted on 9/13/14 at 9:24 am to BottomlandBrew
If you run out of room for all those bottles I will gladly store some for you
Posted on 9/13/14 at 9:26 am to BottomlandBrew
quote:
That pulled vagina muscle must really be hurting, huh?
It is an unfortunate injury. Ha.
I want to bottle the sour saison I have but I don't want the barrel sitting dry for 2 weeks.
Posted on 9/13/14 at 10:30 am to Fratastic423
Ok, brewing my pumpkin saison tomorrow. Everything cleaned and ready. about to make a yeast starter.
I also finally made a label for my IPA that should be ready next week.
It's already ordered, so if it's too cheesy, too late. But i kind of like it. It took me awhile to come up with a name and an idea for the label.
I also finally made a label for my IPA that should be ready next week.
It's already ordered, so if it's too cheesy, too late. But i kind of like it. It took me awhile to come up with a name and an idea for the label.
Posted on 9/13/14 at 10:33 am to LoneStarTiger
I figured I'd get some offers for storage. At the moment, all the bottles are going back in boxes for the move. Once I get settled and make sure the carbonation is good, I can send some out to people. Posted on 9/13/14 at 10:33 am to BottomlandBrew
quote:
BottomlandBrew
You packaged 6 gallons short of a full barrel. Well done.
Posted on 9/13/14 at 12:26 pm to BugAC
Looks great. Forgot te government warning and UPC. The ATC gonna get ya!
Posted on 9/13/14 at 12:27 pm to LSURoss
Surgeon General's Warning: It'll get ya drunk!
Posted on 9/13/14 at 1:01 pm to BottomlandBrew
quote:
last time I bottled, so should be fun.
Nope. Promise it's not fun. Thought the same thing a few weeks ago and it took me forever to do it. It's so shitty.
Posted on 9/13/14 at 3:41 pm to s14suspense
And I ordered the wrong label. I misspelled transcend in this one. Dammit
Posted on 9/14/14 at 10:19 am to BottomlandBrew
Perfect day for a brew day
Pumpkin saison
Pumpkin saison
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