Homebrewing: In-Process Thread - Page 8 - TigerDroppings.com

Posted byMessage
BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
13044 posts

re: Homebrewing: In-Process Thread


quote:

Who knows.


The answer for all homebrewing questions.






Back to top
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10950 posts

re: Homebrewing: In-Process Thread


quote:

The answer for all homebrewing questions.


I like the "It depends" approach.








Back to top
LSUBoo
Bowling Green Fan
My Posting Goes To 11.
Member since Mar 2006
59189 posts

re: Homebrewing: In-Process Thread


I'm a fan of the "relax, and have a homebrew" approach.





Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5129 posts
 Online 

re: Homebrewing: In-Process Thread


No lie, listening to this podcast about Berliner's and Jamil just said that adding Lactic Acid to the keg after normal fermentation to achieve the sourness is akin to microwaving a steak. Sure you can do it but it kind of tastes terrible. Figured that was fitting for the F/D board.





Back to top
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10950 posts

re: Homebrewing: In-Process Thread


quote:

Figured that was fitting for the F/D board


Absolutely.


What were some of his suggestions if you don't mind?






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5129 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

What were some of his suggestions if you don't mind?


Had to go to a meeting, so I am only at the grain bill stage. he is about to start talking about various souring methods.






Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5129 posts
 Online 

re: Homebrewing: In-Process Thread


Okay here is the low down from jamil

Recipe
OG 1032
FG 1006
IBM 4

4.2 lbs of Pilsner
3 lb of Wheat

Mash 149

Hops:
1 oz Hallertau 4 % for 15 mins

Boil 15 mins

Pitch:
European Ale Yeast (Wyeast 1338) + Lacto (wyeast 5335) at the same time at about 67 until your sourness level is reached.

Other souring options:
Sour mash: Too inconsistent results based on the various bugs and yeast on the grains. Can produce great beers but also terrible ones.






Back to top
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

Getting to make any beer stops in Colorado?


After sleeping on it I do plan on hitting Crooked Stave, probably the only place that I'll make a special effort to visit






Back to top
BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
13044 posts

re: Homebrewing: In-Process Thread


You know you want to bring back some Crooked Stave beers and build up cultures for your TD brewing friends.





Back to top
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

How confident are you in the open air fermentation not totally fricking it up?


This confident.... I really have no clue. I want to move to that so that I can up my production volume without buying any new equipment. My farmhouse wit isn't ready for bottling and is tying up my carboy. I have a bucket that I wasn't planning on using but figured it would work for open fermentation.






Back to top
  Replies (0)
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

After reading up on it, it seems like 100% lacto gives varying results. Some people say it works great while others do not like the results.


Yeah, you have to get a good strain of Hetero lacto because the Homo lacto doesn't produce alcohol. I'm pretty sure Mad Ferm covers that in his blog post




This post was edited on 7/11 at 5:06 pm


Back to top
  Replies (0)
s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10950 posts

re: Homebrewing: In-Process Thread


That sounds like the notes I take from his shows too. Cool. Thanks.





Back to top
  Replies (0)
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

You know you want to bring back some Crooked Stave beers and build up cultures for your TD brewing friends.


I'm sure that can be arranged. I hope to score a few of their 100% brett offerings






Back to top
  Replies (0)
afreis
LSU Fan
Birmingham
Member since Aug 2009
190 posts

re: Homebrewing: In-Process Thread


I brewed a Sierra Nevada Celebration Ale clone this past Sunday. Can't wait to try it the color was beautiful when I was done boiling the wort.





Back to top
rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

Sierra Nevada Celebration Ale


I always look forward to that one. Let us know how the clone turns out






Back to top
LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
11161 posts
 Online 

re: Homebrewing: In-Process Thread


How well/long do grains store? I am considering buying extra grain when I get the ingredients for my next pale ale, but I don't want to buy extras if they wont last







Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5129 posts
 Online 

re: Homebrewing: In-Process Thread


Uncrushed grain has a pretty decent shelf life. I wouldnt hold onto crushed grain for more than a couple of months, if that.





Back to top
Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5129 posts
 Online 

re: Homebrewing: In-Process Thread


I am just killing time at the office until I can go home and brew. Going to try the Berliner Weisse out since its a short boil time and its a friday night. Friends are coming over to drink/brew/watch Sharknado. So I dont want to have to be outside for 45 mins more.





Back to top
BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9266 posts

re: Homebrewing: In-Process Thread


Looks like I'm gonna brew a Pliny clone this weekend. Tomorrow is preferred if I can get enough stuff done.





Back to top
  Replies (0)
LoneStarTiger
LSU Fan
Lone Star State
Member since Aug 2004
11161 posts
 Online 

re: Homebrewing: In-Process Thread


quote:

I wouldnt hold onto crushed grain for more than a couple of months


crap

oh well






Back to top


Back to top