Homebrewing: In-Process Thread - Page 65 - TigerDroppings.com

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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10960 posts

re: Homebrewing: In-Process Thread


quote:

You can also rack on to a cake,


Only put 2 gallons back in there. I'm sure it'll be done fermenting this afternoon.






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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


Brewed an all citra pale ale this morning using the Hop2It recipe from Russian River.

Hit all the numbers so we will see how it turns out.






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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9267 posts

re: Homebrewing: In-Process Thread


quote:

Brewed an all citra pale ale this morning using the Hop2It recipe from Russian River.


Would love to hear how this turned out.

I did an all-Simcoe one based on Row 2 Hill 56 back in the spring, then brewed it again with all-Citra over the summer. I wonder how this one differs from R2H56.






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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


quote:

I wonder how this one differs from R2H56


It's a simple recipe that RR uses to test new hop varieties. We have a few members brewing the same recipe w/ different hops to compare them.

OG: 1.052-1.056
FG: 1.010-1.012
IBU: 30-40
ABV: 5.5%-5.8%

Grain Bill
-------------------------------------
74% Two-Row Malt
13% Maris Otter Malt
10% 20L Crystal Malt
3% Acidulated Malt

Mashing Schedule
-------------------------------------
Single-infusion mast at 154F

Hop Schedule (based on hop AA)
-------------------------------------
90 minutes (5-10 IBU)
30 minutes (20 IBU)
1 minutes (10 IBU)
Dry Hop, 1 week at 68F

Boil - 90 Minute Boil
Yeast - US05/1056/WLP001






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5130 posts

re: Homebrewing: In-Process Thread


How little do you throw in at 90 to only get 5-10 IBU's?





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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


6g at 13.5%... it was like six or seven pellets.





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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
9267 posts

re: Homebrewing: In-Process Thread


quote:

6g at 13.5%... it was like six or seven pellets.




How many ounces of dry hopping? Not that it matters to me. I come from the "dry hop the shite out of it" school of thought.



This post was edited on 11/5 at 4:23 pm


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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


quote:

I come from the "dry hop the shite out of it" school of thought.


Same here..

The recipe was kind of vague on this so we ended up using 2 ounces dry hop, which IMO is almost nothing.

I wanted to use at least 3 or 4 ounces, but that probably wouldn't have worked well for some of the other varieties.






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rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

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


I've been using a blend and have been getting "bretty" sooner by playing with fermentation temps. I let it go hot early on to favor the saison then drop it down to favor the brett. This is all pretty crude since I don't have a real accurate way to control temps. You could probably get even better results with real temp control. Say going 85 plus for a few days and then dropping to 68 or so. A better option would be to start with pure saison then pitch a nice brett starter when you drop the temp.

Now that it has cooled off I've been going 100% brett and will probably stick with that until the spring.






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rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age.


I'm sitting on those two bottles until some of my 100% brett stuff is ready to go for a side-by-side. The sour saison side-by-side was pretty interesting. I hope to get you a nice selection of stuff in the box I send down.






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rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

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


How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.

quote:

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


Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?

It looks like me and a couple of buddies are going to do a barley wine sometime soon. I really like the grain bill y'all used but will probably go in a different direction with the hops.



This post was edited on 11/5 at 8:49 pm


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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


Pulled a sample of my sour stout tonight. Its coming along nicely, lots of pedio/lacto character with a little Brett funk.

Added some eagle rare bourbon soaked oak cubes. Hoping to get some oak/bourbon background flavors like the Bruery has in their Tart of Darkness.






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rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


quote:

Pulled a sample of my sour stout tonight. Its coming along nicely, lots of pedio/lacto character with a little Brett funk.


How long has that one been going?






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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


A little over 6 months...

Had it in the carboy for a couple months, then moved everything over to a keg where I've been aging it.






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5130 posts

re: Homebrewing: In-Process Thread


quote:

How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.


We did 90 mins.

quote:

Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?


We are pretty sure the pineapple is a yeast flavor but my friend insisted. I imagine that we will not get a lot of hop aroma, but we are talking about splitting the batch and dry hopping it differently, so he may put more cent in.






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rds dc
Nebraska Fan
Member since Jun 2008
6252 posts

re: Homebrewing: In-Process Thread


Nearly down to 3rd page! Come on now!





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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


Anyone else have bad luck with dry yeast?

Every time I use dry yeast the lag time and fermentation times are double when I use liquid yeast w/ a starter.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10960 posts

re: Homebrewing: In-Process Thread


quote:

Anyone else have bad luck with dry yeast? Every time I use dry yeast the lag time and fermentation times are double when I use liquid yeast w/ a starter.



I don't use dry yeast.

I've had good success with liquid yeast handled properly on brewday with well oxygenated wort. I use two packs on big big beers and never have more than 12 hour lag time.






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LSUGrad00
LSU Fan
Member since Dec 2003
1145 posts

re: Homebrewing: In-Process Thread


Yep, I haven't used dry yeast in 5 years.

The club decided to use dry yeast for the single hop beers to keep the yeast health as uniform as possible.

Now I remember why I don't like the stuff.






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BottomlandBrew
LSU Fan
New Orleans
Member since Aug 2010
13074 posts

re: Homebrewing: In-Process Thread


I've had trouble in the past, but my last few times I used dry yeast it took off overnight. Belle Saison and S-04. I used to get long lag times with Notty. Haven't used that in years since they had a few bad batches come out.





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