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re: Homebrewing: In-Process Thread
Posted on 7/27/13 at 10:10 am to rds dc
Posted on 7/27/13 at 10:10 am to rds dc
I've not taken yeast out of a bottle before, however Brett takes forever to get going. One day of a starter probably isn't enough. I would let it go another day or two or three before you give up
1
Posted on 7/27/13 at 10:24 am to rds dc
quote:
Anyone else have experience building a starter from 100% brett dregs?
I do. Takes about 8-10 days to really get going. You'll see some action after a few days, but ti still won't be quite ready. it'll die back down then fire up again.
I have everything ready to brew this morning, but keeping my eye on the weather. Not looking so good right now.
This post was edited on 7/27/13 at 10:25 am
Posted on 7/27/13 at 10:27 am to BottomlandBrew
I'm super jealous of people that do this and, more importantly do it well. I figure I'm going to pick it up next summer. Hopefully.
Posted on 7/27/13 at 10:40 am to Fratastic423
quote:
Brett takes forever to get going.
quote:
I do. Takes about 8-10 days to really get going
Thanks for the info.
I guess that means brewing again next weekend so that I have something to put this brett in
Posted on 7/27/13 at 11:33 am to rds dc
I hadn't planned on brewing this weekend but I'm pretty bored, so I'm thinking about getting a brew in. I would have to go to Cubans and hope that they have some cent and Amarillo hops. Maybe I should just clean/organize my brew room
Posted on 7/27/13 at 1:53 pm to Fratastic423
quote:
I hadn't planned on brewing this weekend but I'm pretty bored, so I'm thinking about getting a brew in.
I'm still in a holding pattern waiting on this weather. Strike water is sitting there, ready to be heated. Stupid storms keep looking they're coming and then break apart and rebuild.
Posted on 7/27/13 at 5:25 pm to BottomlandBrew
God bless Fermcaps. Boil is going. Spices to go in this one are chamomile, hibiscus, and rosemary.
Posted on 7/27/13 at 6:32 pm to BottomlandBrew
This rosemary, chamomile, hibiscus, hop addition smells like heaven. Into the pot it goes.
Posted on 7/27/13 at 7:58 pm to BottomlandBrew
quote:
God bless Fermcaps. Boil is going
Holy boiling to the max!
I got my open ferment transferred to a carboy and all sealed up nice and sanitary. My brett starter finally started some signs of fermentation, so I went ahead and tossed it in the carboy.
Posted on 7/30/13 at 9:39 pm to rds dc
Anyone brewing this weekend?
I'm going to hit the homebrew store tomorrow after work. I'm not sure what volume to go with (I need to pick up another fermenter and can get a 15 gallon for $10) but will use a grain bill along these lines:
55% two-row
20% great western wheat
10% acid malt
10% oats
5% caramunich
100% amarillo for 25-30 IBU
Use my Jester King farmhouse / brett yeast blend
I'm going to hit the homebrew store tomorrow after work. I'm not sure what volume to go with (I need to pick up another fermenter and can get a 15 gallon for $10) but will use a grain bill along these lines:
55% two-row
20% great western wheat
10% acid malt
10% oats
5% caramunich
100% amarillo for 25-30 IBU
Use my Jester King farmhouse / brett yeast blend
This post was edited on 7/30/13 at 9:39 pm
Posted on 7/31/13 at 6:57 am to rds dc
quote:
Anyone brewing this weekend?
Thinking about tackling that Pliny clone kit from AHS.
Posted on 7/31/13 at 7:07 am to rds dc
Possibly, if my citra pale ale stuff comes in from AHS
Posted on 7/31/13 at 9:18 am to rds dc
quote:
great western wheat
quote:
acid malt
I've never used these grains before. What are their characteristics?
Posted on 7/31/13 at 9:25 am to BugAC
I have 3 choices to brew. I'm either going to brew an:
Oatmeal Stout
Double IPA
Black IPA
The stout is mainly for my brother and my friends. My bro is big into stouts. However, it's so hard to get a good double IPA in Louisiana. Also, I love a good black IPA.
I also, eventually, want to brew my 3rd Prime IPA again, and hop it up a little more.
I will be formulating a recipe tonight. I believe the Stout may be the one i'm doing.
Examples i'm using as reference
Stout
Sam Smith Oatmeal Stout
Oskar Blues Ten Fiddy
Jester King Black Metal
Mikkeller Beer Geek Breakfast
Double IPA
Karbach Hop Delusion (if i can ever get a hint at the recipe)
DFH 90 Minute IPA
Laughing Dog Devil Dog IPA
Pliny the Elder
Black IPA
Stone Sublimely Self Righteous
Clown Shoes Hoppy Feet
Oatmeal Stout
Double IPA
Black IPA
The stout is mainly for my brother and my friends. My bro is big into stouts. However, it's so hard to get a good double IPA in Louisiana. Also, I love a good black IPA.
I also, eventually, want to brew my 3rd Prime IPA again, and hop it up a little more.
I will be formulating a recipe tonight. I believe the Stout may be the one i'm doing.
Examples i'm using as reference
Stout
Sam Smith Oatmeal Stout
Oskar Blues Ten Fiddy
Jester King Black Metal
Mikkeller Beer Geek Breakfast
Double IPA
Karbach Hop Delusion (if i can ever get a hint at the recipe)
DFH 90 Minute IPA
Laughing Dog Devil Dog IPA
Pliny the Elder
Black IPA
Stone Sublimely Self Righteous
Clown Shoes Hoppy Feet
Posted on 7/31/13 at 9:30 am to BugAC
I came across a Stone 15th anniversary black ipa clone recipe, if you are interested
Posted on 7/31/13 at 9:39 am to LoneStarTiger
quote:
I came across a Stone 15th anniversary black ipa clone recipe, if you are interested
Hell, Stone publishes all of their recipe's on their site except for Arrogant Bastard.
Stone 15th was pretty awesome though.
Posted on 7/31/13 at 9:44 am to BugAC
I've got ingredients to brew an imperial stout, just gotta find time. Don't think I can get it done this weekend, as it's my daughter's 10th birthday.
But I racked a wheat on top of 4 pounds of frozen blackberries last night. Serving that one at a race on the 17th.
My somewhat altered Pliny clone is cold crashing now, and I'll keg it tonight. I did a double dry hop with 4 ounces for 5 days, leaving them in, with another 4 ounces for 5 more days. The recipe only called for 4 ounces of dry hopping, but I added an ounce more of both Columbus and Centennial, as well as 2 ounces of Citra, which wasn't in the original recipe. Hoping this turns out tasty. I tried it before dry hopping when I checked the gravity, and it was great. The dry hopping aroma is what I love though, so crossing my fingers that it will be as good as I think it will.
But I racked a wheat on top of 4 pounds of frozen blackberries last night. Serving that one at a race on the 17th.
My somewhat altered Pliny clone is cold crashing now, and I'll keg it tonight. I did a double dry hop with 4 ounces for 5 days, leaving them in, with another 4 ounces for 5 more days. The recipe only called for 4 ounces of dry hopping, but I added an ounce more of both Columbus and Centennial, as well as 2 ounces of Citra, which wasn't in the original recipe. Hoping this turns out tasty. I tried it before dry hopping when I checked the gravity, and it was great. The dry hopping aroma is what I love though, so crossing my fingers that it will be as good as I think it will.
Posted on 7/31/13 at 9:45 am to BugAC
quote:
I've never used these grains before. What are their characteristics?
Not sure what distinguishing characteristics that particular wheat has, but acid malt can be used in low amounts to bring your mash pH down, and larger amounts to add some twang to your finished beer. It's basically a malt that's been treated with lactic acid.
The last two batches I've done have both had about 10% acid malt. One of them is noticeable tart while the other is very subdued. Both were fermented with the same Sacch/brett blend, but one had a lot more oxygen introduced before fermentation. Brett can produce acetic acid in the presence of oxygen, so I think that's where the difference in tartness came from.
My efficiency has also gone up about 7-8% since using acidulated malt. I lost my pH strips, so I'm not sure what I'm getting as my mash pH, but I suspect that the acid malt is doing its intended job nicely.
Posted on 7/31/13 at 9:46 am to s14suspense
quote:
Hell, Stone publishes all of their recipe's on their site except for Arrogant Bastard.
really? that's cool, I never knew that
Posted on 7/31/13 at 9:48 am to BMoney
quote:
My somewhat altered Pliny clone is cold crashing now, and I'll keg it tonight.
Did you use the RR recipe? I know the owner of RR has released the homebrew version of his recipe in zymurgy and other places.
Cold Crashing: I have reservations of doing this because i'm afraid the yeast will go dormant, and won't wake up when i bottle. Therefore, leading to low/no carbonation. Are you kegging or bottling? Is this a problem, or does a rise in bottling temperature help reactivate the yeast?
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