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re: Homebrewing: In-Process Thread
Posted on 4/20/15 at 9:51 am to LoneStarTiger
Posted on 4/20/15 at 9:51 am to LoneStarTiger
quick question:
the recipe I'm working with for my sour says to pitch brett then pitch the bacteria 2-3 months later. I've had others say to pitch them at the same time. Are there advantages to one way over the other? I guess I would be giving the brett a head start to develop some characters in the beer before introducing the bugs.
the recipe I'm working with for my sour says to pitch brett then pitch the bacteria 2-3 months later. I've had others say to pitch them at the same time. Are there advantages to one way over the other? I guess I would be giving the brett a head start to develop some characters in the beer before introducing the bugs.
0
Posted on 4/20/15 at 11:01 am to BMoney
quote:
BMoney
How long is too long for a beer to sit on the yeast? I've heard autolysis isn't much of a problem anymore, but I used yeast from a kit and I have no idea how old it is.
Posted on 4/20/15 at 11:03 am to LSUBoo
quote:
In a little over two weeks of fermentation time it went from 1.1000 to 1.000... 13% or so. That's a much faster fermentation than I expected, time now to just wait and let it mellow out.
Damn that's fast. Do you get your honey locally?
Posted on 4/20/15 at 11:04 am to rbWarEagle
quote:
How long is too long for a beer to sit on the yeast?
You'd have to measure it in months before you start worrying about it being on the yeast too long.
Posted on 4/20/15 at 11:16 am to LSUGrad00
No, this was bought online a while back, just never got around to brewing it. I'm going to have to look into the farmer's market and see what they have and how much it is. I use 15 pounds for a 5-gallon batch.
Posted on 4/20/15 at 11:17 am to BMoney
That's what I was hoping. Gonna dry hop today/tomorrow in a huge arse paint strainer bag I found at Lowe's. 3oz. Citra for a week, then transfer to bottling bucket and bottle. Haven't completely decided about dry hopping in primary or secondary, yet... leaning towards going just primary.
Posted on 4/20/15 at 11:30 am to LSUBoo
quote:
I use 15 pounds for a 5-gallon batch
What kind of yeast and nutrient additions do you use?
I've wanted to try a mead for a while now, but the cost of shipping in 15+ lbs of honey has always dissuaded me.
May need to check out the farmers market.
Posted on 4/20/15 at 11:33 am to LSUGrad00
I used a standard dose of yeast nutrient... not sure of the brand. Used dry champagne yeast in this one and in previous batches.
Posted on 4/20/15 at 12:32 pm to LSUBoo
well, was making the order for my plum beer and decided to just go ahead with the Belgian Sour blend, and skip the brett-only pitch.
Posted on 4/20/15 at 6:37 pm to LoneStarTiger
Tested my grav today out of the primary and we're officially at 8.1 percent ABV for my DIPA. Beautiful color, nice hoppy nose, just bitter enough to balance out the malt. Pretty damn close to Ghost in color, actually. Dry hopping 3oz. Citra for the next week and then bottling. 
Posted on 4/20/15 at 8:22 pm to rbWarEagle
Kegged the Star San IPA tonight. Got about 2.5 gallons in the keg. Maybe 3. Taste is good to me (maybe a little watered down). Nose is money. Dry hopped the hell out of it, so that paid off. Color is prettY. Here's a small pour un-carbed.
Here's a pic of the carboy during racking. It appears some of the star San stayed atop the beer
We stopped well before to avoid Kegging the clear looking liquid. Gonna drink it til we hate it/want to brew it right 
Here's a pic of the carboy during racking. It appears some of the star San stayed atop the beer
We stopped well before to avoid Kegging the clear looking liquid. Gonna drink it til we hate it/want to brew it right This post was edited on 4/20/15 at 8:38 pm
Posted on 4/20/15 at 10:07 pm to HungryFisherman
quote:
Here's a pic of the carboy during racking
That's some crazy looking shite there. Definitely made the right choice by racking from underneath that craziness.
Glad the beer turned out ok.
Posted on 4/21/15 at 8:33 am to LSUGrad00
Finally brewed last night. Weeknight brews are just so much easier for me to pull off. Started heating the strike water at 5:45, went for a run during the 60 minute mash, ate dinner during the sparge, and helped my daughter with her homework before starting the boil. Even with that half hour of delay before I could start the boil, finished up by 10:45.
Here's the recipe. It's based on Drake's Aroma Coma, but I subbed out some of the hops they used for ones I had on hand.
9 lbs 2-row
4 lbs optic malt
1 lb flaked rye
8 oz C-15
1 oz Apollo 60 minutes
1 oz Cascade whirlpool
1 oz Citra whirlpool
1 oz Chinook whirlpool
1056 yeast
1.5 oz Amarillo dry hop 4 days
1.5 oz Citra dry hop 4 days
1 oz Chinook dry hop 2 days
1 oz Citra dry hop 2 days
1 oz Simcoe dry hop 2 days
Here's the recipe. It's based on Drake's Aroma Coma, but I subbed out some of the hops they used for ones I had on hand.
9 lbs 2-row
4 lbs optic malt
1 lb flaked rye
8 oz C-15
1 oz Apollo 60 minutes
1 oz Cascade whirlpool
1 oz Citra whirlpool
1 oz Chinook whirlpool
1056 yeast
1.5 oz Amarillo dry hop 4 days
1.5 oz Citra dry hop 4 days
1 oz Chinook dry hop 2 days
1 oz Citra dry hop 2 days
1 oz Simcoe dry hop 2 days
Posted on 4/21/15 at 8:41 am to BMoney
Mmmmmm, hops.
Posted on 4/21/15 at 8:59 am to BMoney
quote:
Weeknight brews are just so much easier for me to pull off.
Plan to brew tonight too now that the wife is in town full time.
Last time I did more of a 30 minute mash and 30 minute boil and it turned out just fine. Will probably do more of a normal schedule tonight.
Posted on 4/21/15 at 9:02 am to s14suspense
I want to experiment with mashing for shorter times... basically long enough to heat the sparge water, then go. Would likely take 30-45 minutes to get the sparge water up to 190ish anyway.
Posted on 4/21/15 at 9:22 am to s14suspense
So, ever so slight edge to the 60-minute mash, if any edge at all. So basically if I just go until sparge water is ready and mash for 45 minutes or so, should be basically no difference.
Posted on 4/21/15 at 9:24 am to LSUBoo
quote:
So, ever so slight edge to the 60-minute mash, if any edge at all. So basically if I just go until sparge water is ready and mash for 45 minutes or so, should be basically no difference.
Yes. That was one of his earlier tests. I'm sure he's working on replicating it or a more formal blind triangle test like he's doing now.
I go about 45 minutes currently when not in any rush.
Posted on 4/21/15 at 9:26 am to s14suspense
I've typically done about 60, sometimes longer even if the sparge water isn't ready. I think I'll start just mashing until the sparge water is ready. At least give it a try, could save some time on brew days.
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