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Message
re: Homebrewing: In-Process Thread
Posted on 7/25/13 at 8:04 am to s14suspense
Posted on 7/25/13 at 8:04 am to s14suspense
quote:
have "open fermenters" put something over the top of them right?
Yes, I'll put a lid on it or transfer it before the krausen drops. The krausen plus the volume of CO2 being produced should protect things at this point. If not, I'm out some cash and have an excuse to brew another batch.
1
Posted on 7/25/13 at 8:32 am to rds dc
I did some tasting last night our of carobys and the barrel, was hoping to be able to free up a plastic carboy for this weekend:
The Berliner Weisse is far from finished. Very little sour from the lacto early on. That's fine, just need it to be in a bottle by early September. Maybe that will happen.
Citra/Amarillo IPA will be tasty, nice and citrusy. Dry hopped with Amarillo and Cent first then will hit it with more Citra right before kegging/bottling.
Irish Red - Still too early, fermentation is almost finished but will want to lager it for a couple of weeks before serving.
Barreled Belgian Fig Sour - Belgian Pale ale with figs added in secondary, then transferred to my barrel and added Roselare blend. The lactic acid is strong with this one. Really tart. Curious if that will dissipate or just get worse. Will have to monitor it.
So in conclusion, no beer is ready to leave a fermentor. May have to use glass this weekend.
The Berliner Weisse is far from finished. Very little sour from the lacto early on. That's fine, just need it to be in a bottle by early September. Maybe that will happen.
Citra/Amarillo IPA will be tasty, nice and citrusy. Dry hopped with Amarillo and Cent first then will hit it with more Citra right before kegging/bottling.
Irish Red - Still too early, fermentation is almost finished but will want to lager it for a couple of weeks before serving.
Barreled Belgian Fig Sour - Belgian Pale ale with figs added in secondary, then transferred to my barrel and added Roselare blend. The lactic acid is strong with this one. Really tart. Curious if that will dissipate or just get worse. Will have to monitor it.
So in conclusion, no beer is ready to leave a fermentor. May have to use glass this weekend.
This post was edited on 7/25/13 at 8:33 am
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