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re: Homebrewing: In-Process Thread
Posted on 4/9/14 at 7:54 am to LoneStarTiger
Posted on 4/9/14 at 7:54 am to LoneStarTiger
Completely forgot about the recipe thread. Will check it out.
1
Posted on 4/9/14 at 8:07 am to Zappas Stache
quote:
you are using a hydrometer aren't you? I only ask because I used my refractometer....without correcting for presence of alc. one time and kept pitching fresh yeast.
Yes, all hyrdo readings. 
Posted on 4/9/14 at 8:13 am to LSURoss
quote:
Completely forgot about the recipe thread. Will check it out.
I need to check that thread out for RIS recipes. I'm feeling like sticking something in our barrel for a few months.
Posted on 4/9/14 at 8:28 am to s14suspense
I got some tough news yesterday. My brewery will need to be torn down and replaced. 
Edit: Prematurely hit enter.
Due to shitty construction, the floor has rotted out, so until we get plans drawn up and decide what we want to do, my beer area is going to be a shite show. Going to try to get a brewday in this weekend for WYES VIP night but unsure how that is going to go down.
I did get up early and make two starters in prep for this weekend. Going to sour the wort for 24 hrs or so before brewing, so have one starter with the dregs of a jester king bottle and the other starter has a handful of unmashed 2-row to build up some lacto bacteria from the grain.
Edit: Prematurely hit enter.
Due to shitty construction, the floor has rotted out, so until we get plans drawn up and decide what we want to do, my beer area is going to be a shite show. Going to try to get a brewday in this weekend for WYES VIP night but unsure how that is going to go down.
I did get up early and make two starters in prep for this weekend. Going to sour the wort for 24 hrs or so before brewing, so have one starter with the dregs of a jester king bottle and the other starter has a handful of unmashed 2-row to build up some lacto bacteria from the grain.
This post was edited on 4/9/14 at 8:31 am
Posted on 4/9/14 at 8:44 am to Fratastic423
quote:
I got some tough news yesterday. My brewery will need to be torn down and replaced.
Sorry to hear that. Let me know if you need anything.
Have truck; can help.
Posted on 4/9/14 at 8:47 am to Fratastic423
quote:
I did get up early and make two starters in prep for this weekend. Going to sour the wort for 24 hrs or so before brewing, so have one starter with the dregs of a jester king bottle and the other starter has a handful of unmashed 2-row to build up some lacto bacteria from the grain.
I like this plan, a lot. What JK are you using? I've had great success with dregs from JK bottles. My sour saison was a sour wort brewed with JK dregs.
Posted on 4/9/14 at 8:50 am to s14suspense
quote:
s14suspense
I may turn to you to borrow/store some stuff for me. I have someone borrowing the conical fermenters, but I have no idea what I am going to do with the 3 chest freezers and such. Right now I am just in a holding pattern until we figure it out. I may borrow your truck to get two pieces of plywood to cover up the basically holes in the floor.
Posted on 4/9/14 at 8:51 am to rds dc
quote:
What JK are you using?
I used the El Cedro dregs. I am pretty sure that it will turn out to be just Brett, which may not work the way I am intending it to this weekend. But I figured if I was going to make a starter, might as well make 2 and get some JK yeast/bacteria
Posted on 4/9/14 at 9:37 am to Fratastic423
quote:
I may turn to you to borrow/store some stuff for me. I have someone borrowing the conical fermenters, but I have no idea what I am going to do with the 3 chest freezers and such. Right now I am just in a holding pattern until we figure it out. I may borrow your truck to get two pieces of plywood to cover up the basically holes in the floor.
That's fine. I could hold on to some of it in my beer room for sure. And it's available any time this week. Will be out of town with it this weekend.
Posted on 4/9/14 at 9:41 am to Fratastic423
Will be doing my 2nd homebrew batch next weekend, going with a watermelon american wheat. Anyone have experience using fruit in the fermenting process? From what I have read online I should put it in a nylon bag to avoid having to fish out all the pieces and seeds when removing.
Any other tips those who have done it before can give?
Thanks
Any other tips those who have done it before can give?
Thanks
Posted on 4/9/14 at 10:07 am to LSU-MNCBABY
Never used bags for fruit. Blueberries just sink and then I rack it off them.
For watermelon I think I might even try seedless or at least cut it up and try to remove seeds, by I think it would sink too and you can rack the beer off of it when you're done
For watermelon I think I might even try seedless or at least cut it up and try to remove seeds, by I think it would sink too and you can rack the beer off of it when you're done
Posted on 4/9/14 at 10:19 am to LSU-MNCBABY
I typically make a watermelon beer every summer. There isn't a lot of flavor if you let the watermelon ferment out all the way. I puree the watermelon then strain it out, just adding the juice. It will turn the beer pink, fyi. I have added it in secondary fermentation but then also right before I keg the beer not letting the fruit ferment out. Both ways work, just decide how much watermelon flavor you want and pick a side. You could always let it ferment for a day then cold crash it to stop fermentation.
But I assume that you are bottling it, in which case you would want to let the fruit ferment before bottling the beer.
But I assume that you are bottling it, in which case you would want to let the fruit ferment before bottling the beer.
Posted on 4/9/14 at 10:52 am to LoneStarTiger
quote:
Never used bags for fruit.
I use a big Nylon grain bag for fruit sometimes. Helps keep things from getting in the keg that you don't want gunking up posts and dip tubes
Posted on 4/9/14 at 10:59 am to Fratastic423
I will be bottling and just want the watermelon flavor to be subtle, not overpowering or well pronounced in the beer. Being that this is my 2nd attempt at brewing I am still a noob when it comes to understanding the technical stuff. I plan on using the austin home brews american wheat kit, following the instructions it comes with and was going to add the watermelon towards the end of the fermenting process. Others have suggested using just the juice in recipes I have seen, so might be easier to go that route
Posted on 4/9/14 at 11:01 am to LSU-MNCBABY
If you do not strain the watermelon before you add it you are looking at a smoothie in every bottle.
Posted on 4/9/14 at 11:22 am to BottomlandBrew
quote:
New Belgium AMA, if anyone is interested. AMA Link
No wonder you were checking that out. The dude has a Gold medal winning Hibiscus Saison going on.
Posted on 4/9/14 at 2:38 pm to rds dc
Spontaneous fermentation is still going strong. High krausen was yesterday evening but fermentation looks to be stronger today, even though the krausen is only about 1/3 of what it was last night. It is really starting to throw off some aroma - tart citrus mixed with over ripe peaches.
This post was edited on 4/9/14 at 2:39 pm
Posted on 4/10/14 at 8:29 am to rds dc
Brewed an all-Nelson Sauvin IPA last night. Pitched my starter sometime after midnight and it's already fermenting away as of 6:30 this morning.
Posted on 4/10/14 at 8:34 am to BMoney
You are a better man than I sir.
Posted on 4/10/14 at 8:38 am to BMoney
quote:
all-Nelson Sauvin IPA
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