Homebrewing: In-Process Thread - Page 64 - TigerDroppings.com

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BugAC
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re: Homebrewing: In-Process Thread


quote:

Mosaic and citra


My next IPA creations is going to be a Mosaic/Citra IPA. Plan on brewing this next year.






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BugAC
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Baton Rouge
Member since Oct 2007
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re: Homebrewing: In-Process Thread


I tasted my Oatmeal Stout Saturday night. It's been bottle conditioning for 2 weeks. It needs another 2 weeks, IMO to smooth out. First taste was very boozey. It also seemed a little highly carbonated. I believe the yeast still hasn't had time to settle. I'll revisit again in 2 weeks.





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More beer please
North Carolina Fan
Running into people/things
Member since Feb 2010
28997 posts

re: Homebrewing: In-Process Thread


Brewed my first beer last friday with some friends. Went for a porter





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LSURoss
USA Fan
Shreveport, LA
Member since Dec 2007
10951 posts

re: Homebrewing: In-Process Thread


Good job, welcome to the addiction!





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BottomlandBrew
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Member since Aug 2010
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re: Homebrewing: In-Process Thread


quote:

I only find like half of the show interesting/entertaining.


I have such a hard time getting into the show. So much good info buried between BS.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


quote:

BottomlandBrew


How long does that yeast you sent need to develop?






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BottomlandBrew
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Member since Aug 2010
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re: Homebrewing: In-Process Thread


A good little while if you want the full brett funk. It can knock out a regular saison pretty quick using the sacch strain with only a touch of brett. The brett doesn't become detectable until a few weeks in, and even then you wouldn't know it was there unless you're looking for it. One beer I made with that strain is 5 months in and still aging. Probably going to save it for Spring. Another is only a month in and I will tap that by Christmas. The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age. I've been bulk aging them in kegs under pressure at room temp. Smells so good when I give the pressure release a quick tug.





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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10813 posts
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re: Homebrewing: In-Process Thread


quote:

How did the event go this weekend?


Not so great as far as the competition goes. We got there late and think there may have been a mix up. Score sheets didn't match what we entered at all but... No big deal.

Quite a few pro brewers came by and told us how much they liked our beers and commented on how clean they were. The crowds really seemed to like our beer too so...
Didn't go as we'd have liked but it was good overall.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


quote:

A good little while if you want the full brett funk. It can knock out a regular saison pretty quick using the sacch strain with only a touch of brett. The brett doesn't become detectable until a few weeks in, and even then you wouldn't know it was there unless you're looking for it. One beer I made with that strain is 5 months in and still aging. Probably going to save it for Spring. Another is only a month in and I will tap that by Christmas. The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age. I've been bulk aging them in kegs under pressure at room temp. Smells so good when I give the pressure release a quick tug


Cool. Thanks for the info. Do you make a hefty starter or do you figure since it is going to sit around for 4 months its not really necessary?






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


quote:

Not so great as far as the competition goes. We got there late and think there may have been a mix up. Score sheets didn't match what we entered at all but... No big deal


Kind of sucks that you couldnt take home a trophy but people liking your beer is always a good feeling.






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BottomlandBrew
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New Orleans
Member since Aug 2010
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re: Homebrewing: In-Process Thread


I make a regular starter, which for me is about 1200 ml.





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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


quote:

I make a regular starter, which for me is about 1200 m


Cool, going to plan a brew out for the weekend. I will keep that in mind.






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LSURoss
USA Fan
Shreveport, LA
Member since Dec 2007
10951 posts

re: Homebrewing: In-Process Thread


Got a new stainless steel boil kettle, can anyone give me a quick run down on passivating stainless steel or is the kettle ready to use out of the box.

Thanks!






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LSUGrad00
LSU Fan
Member since Dec 2003
1096 posts

re: Homebrewing: In-Process Thread


Kettle should be ready to go out of the box.

I wash my kettles before I use them, but even that is probably not necessary.






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rds dc
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re: Homebrewing: In-Process Thread


quote:

21 lbs Maris Otter 2 lbs Munich 1 lb C60L 56 g Horizon 60 10 g Fuggle 20 10 g EKG 20 10 g Centennial 0 10 g Fuggle 0 10 g EKG 0 28 g EKG Dry 28 g Fuggle Dry


What was the mash schedule? What is the theory be hind the hops? I'm thinking of trying this one.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


One step at 148, we meant 150 but came up slightly short and said f it.

In reading up on bwines in designing great beers by Ray Daniels. He talked about using a high aa hop for bittering then classic flavors for flavor and aroma. My buddy feels that Thomas Hardy's barley wine has some pineapple character similar to Centennial so while I wasn't a huge fan of that addition I got vetoed since he wanted to brew an American barley wine






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s14suspense
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Member since Mar 2007
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re: Homebrewing: In-Process Thread


messed around a little with extra sparge water and DME from our Stout last weekend.

Boiled it and made around 2 gallons of 1.050 wort and just tossed it on the yeast cake of our stout that went into the Bourbon Barrel with Cocoa nibs.

Never re-used yeast before.

Figure we can mess with this bit a little more than our tried and true beer and add some Coffee or bourbon vanilla bean/pecan mixture.







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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5093 posts

re: Homebrewing: In-Process Thread


quote:

Never re-used yeast before.


Nice. We used a yeast cake for the Barley Wine this weekend, took off like a rocket.






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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9126 posts

re: Homebrewing: In-Process Thread


quote:

Never re-used yeast before.


Me either. But not sure I'm going to try unless I make a beer that's not dry hopped right in primary.






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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
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re: Homebrewing: In-Process Thread


quote:

Never re-used yeast before


I do it all the time. Easiest way without worrying about getting junk in the new beer is to rack off the cake and leave a touch of beer in there. Give it a good swirl and let it sit for a few minutes. All the junk falls out and you can pour the yeast into the new fermenter. You can also rack on to a cake, but sometimes you run into head space issues depending on the amount of trub left behind from the other beer.






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