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re: Homebrewing: In-Process Thread
Posted on 9/17/14 at 8:05 pm to TomSpanks
Posted on 9/17/14 at 8:05 pm to TomSpanks
Not sure if I can post this here or not but I had to swap from 3" shanks to 4" shanks on my kegerator once I added a new panel to my door. I'm looking to get rid of the 3" shanks for $10 a piece, I have 4, two have seen beer, the others are brand new, all 4 are stainless. Post here if you're interested.
This post was edited on 9/17/14 at 8:07 pm
1
Posted on 9/18/14 at 5:28 am to TomSpanks
Made a starter for my saison. This is the first time I have ever made one. Fingers crossed
Posted on 9/18/14 at 7:25 am to LSURoss
so...me and some friends are doing the Great Raft homebrew competition
ideas? we start with the wort from Southern Drawl (lager)
we have brewed 1 beer before
ideas? we start with the wort from Southern Drawl (lager)
we have brewed 1 beer before
Posted on 9/18/14 at 8:08 am to Salmon
Never had the beer, but according to GR's site it is Pilsner and Wheat malt with Tettnanger and Perle hops. I feel like the obvious direction to go in, at least for me, is towards a Belgian beer. I'd bump up th gravity with some sugar, ferment it with Wyeast 3522, and then dry hop with something floral. In my case I'd probably go with an ounce or two of hibiscus.
Another route to go would be a gose or Berliner weisse. I'm not sure of the IBUs of Southern Drawl, but you could sour wort it if it's low enough, heat it just enough to kill the bugs while adding some spices, then ferment with a clean strain. Another option is adding lactic acid, though you run the risk of it tasting a little off.
A california common or altbier are two other options. It would require steeping a small amount of grain and adding it to the 5 gallons, but shouldn't be too hard. Now that I think about it, a Cal Common sounds like a pretty good idea. Just need a little crystal, munich, or carapils.
Another route to go would be a gose or Berliner weisse. I'm not sure of the IBUs of Southern Drawl, but you could sour wort it if it's low enough, heat it just enough to kill the bugs while adding some spices, then ferment with a clean strain. Another option is adding lactic acid, though you run the risk of it tasting a little off.
A california common or altbier are two other options. It would require steeping a small amount of grain and adding it to the 5 gallons, but shouldn't be too hard. Now that I think about it, a Cal Common sounds like a pretty good idea. Just need a little crystal, munich, or carapils.
Posted on 9/18/14 at 8:39 am to BottomlandBrew
quote:
Another route to go would be a gose or Berliner weisse. I'm not sure of the IBUs of Southern Drawl, but you could sour wort it if it's low enough, heat it just enough to kill the bugs while adding some spices, then ferment with a clean strain.
This was my initial thought as well. Maybe add some fruit to it after fermentation.
Posted on 9/18/14 at 9:01 am to BottomlandBrew
quote:
according to GR's site it is Pilsner and Wheat malt with Tettnanger and Perle hops. I feel like the obvious direction to go in, at least for me, is towards a Belgian beer.
I would say saison would be perfect with that grain bill. Add some turbinado and some oak chips. Ferment with french or belgian saison yeast.
Posted on 9/18/14 at 9:54 am to BugAC
quote:
I would say saison would be perfect with that grain bill.
I thought about saying saison, but I didn't want to play into stereotypes.
Posted on 9/18/14 at 10:00 am to BottomlandBrew
quote:
I thought about saying saison, but I didn't want to play into stereotypes.
Play into stereotypes?
All pilsner/wheat bill is perfect for a saison. It's what i used on a one of mine.
Posted on 9/18/14 at 10:01 am to BugAC
It was a joke that I always brew saisons.
Posted on 9/18/14 at 10:11 am to BottomlandBrew
quote:
I thought about saying saison, but I didn't want to play into stereotypes.
You had a great suggestion.
Would like to have the opportunity to experiment like this with one of our local breweries too. Seems fun.
Posted on 9/18/14 at 10:14 am to BugAC
Whoa now, lets not give him all the good ideas as I am participating as well. Bastards.
This post was edited on 9/18/14 at 10:16 am
Posted on 9/18/14 at 10:25 am to BottomlandBrew
quote:
It was a joke that I always brew saisons.
It's not a joke.
Posted on 9/18/14 at 11:51 am to BMoney
Steretypes exist for a reason.
Posted on 9/18/14 at 12:09 pm to Fratastic423
quote:
Whoa now, lets not give him all the good ideas as I am participating as well. Bastards.
I don't think you need to worry about us. We have only brewed 1 beer before, so we are doing this to motivate us to brew again and to possibly learn some things from the more veteran guys.
Saison might be the way we go, but I might read up more on goses.
Posted on 9/18/14 at 2:28 pm to Salmon
quote:
I don't think you need to worry about us. We have only brewed 1 beer before, so we are doing this to motivate us to brew again and to possibly learn some things from the more veteran guys.
Saison might be the way we go, but I might read up more on goses.
London Ale Yeast
Espresso Beans
???
Profit
Posted on 9/18/14 at 3:32 pm to Salmon
quote:
ideas? we start with the wort from Southern Drawl (lager)
In these contests 90% of people are going to do something fairly predictable... Change yeast, spice it, dry hop it, fruit it..
with pilsen and wheat I'd be tempted to boil it down and/or add some DME to increase the gravity and attempt a wheat wine...
Maybe do something similar to the Bruery's White Chocolate and age it on Cocoa Nibs and Vanilla beans.
Posted on 9/18/14 at 5:02 pm to LSUGrad00
quote:
In these contests 90% of people are going to do something fairly predictable... Change yeast, spice it, dry hop it, fruit it
So then the question becomes do you try and go big or go home OR just do the basic flavor change better than everyone else ?
Do you think there is a hope from GR to be able to recreate this beer at some point aka a pro am? So do I need to cater to what they would want to do at the brewery or go all out and do something that I can only achieve?
Posted on 9/18/14 at 5:57 pm to Fratastic423
Go big or go home would be my course of action. A pro-am collaboration would be cool, no doubt, but experimenting without losing 5 hours for a brew day is pretty awesome.
Posted on 9/18/14 at 7:15 pm to BottomlandBrew
That's kind of my thinking. Not sure if I want to completely change the beer but certainly do something crazy
Posted on 9/19/14 at 8:23 am to LSURoss
quote:
Thanks for the support gents. While I don’t agree with a lot of things discussed on TD, I do think the dialogue is great and will hopefully get more people talking, outside the forums, about LA Craft Beer.
What is this about? Great Raft gets a lot of love on here.
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