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re: Homebrewing: In-Process Thread
Posted on 4/23/14 at 10:07 am to LoneStarTiger
Posted on 4/23/14 at 10:07 am to LoneStarTiger
quote:
I'm thinking of making a braggot instead. I don't think I want to do anything to the honey before adding it though, leaving it as raw as possible.
I've done a few braggots and I dont find that hte honey really takes over the flavor. Reading up on mead's, I think it would be a fun way to brew something high alcohol that even my sister (who loves champagne) would like.
A bit curious what anyone has done flavoring wise. I mean I know I can just boil some water and honey then just do it like beer, but Im wondering if anyone has had a successful flavoring. Maybe something herb like? Something fresh. Possibly peppers.
1
Posted on 4/23/14 at 10:38 am to SouthOfSouth
quote:
A bit curious what anyone has done flavoring wise. I mean I know I can just boil some water and honey then just do it like beer, but Im wondering if anyone has had a successful flavoring. Maybe something herb like? Something fresh. Possibly peppers.
Check out Moonlight meadery. LINK
Pretty sure they have a yeast nutrient regimen that they use to cut fermentation down to a few weeks from the usual year plus story you hear from everyone else.
Posted on 4/23/14 at 11:41 am to urinetrouble
quote:
I tried a good bit of one year old lambic recently and it was very interesting. Very green and earthy, lemony, not sour or complex compared to older lambics. I liked it, though.
Yeah, this isn't as sour as I had feared given the questions about oxygen permeability of plastic. I feel comfortable letting this ride another whole year without bothering it. The aroma was very bright tarty fruit at room temp but after chilling there was a lot more funkiness in the aroma. The same goes for the taste and I think this is best consumed around room temp, at this time.
quote:
Doesn't look like your aging in wood barrels?
No, right now I'm using a 15-gallon plastic barrel. My hope is to put a couple of oak barrels in my 3rd car garage this fall. I've been kicking around the numbers and might consider opening a lambic brewery here in Texas. However, I'm suppressing those crazy thoughts for the time being
Posted on 4/23/14 at 8:49 pm to rds dc
Bottomland,
When you add flowers to your saisons, when do you add them?
I have plans to collect and use some but I can't imagine not boiling them, or at least soaking them in hot enough water to kill wild stuff
When you add flowers to your saisons, when do you add them?
I have plans to collect and use some but I can't imagine not boiling them, or at least soaking them in hot enough water to kill wild stuff
Posted on 4/23/14 at 8:52 pm to LoneStarTiger
Most of the time I use them at whirpool. Sometimes I'll add more hibiscus at dry-hop.
Posted on 4/23/14 at 9:19 pm to BottomlandBrew
How much do you usually use?
I might make a tea of sorts with them, steep them at 160 or so for a little bit and then pour that in after the boil
I might make a tea of sorts with them, steep them at 160 or so for a little bit and then pour that in after the boil
This post was edited on 4/23/14 at 9:24 pm
Posted on 4/25/14 at 7:40 am to LoneStarTiger
What yall brewing this weekend? Im gonna do a 10 gal batch of stout. 
Posted on 4/25/14 at 7:43 am to SouthOfSouth
quote:
What yall brewing this weekend? Im gonna do a 10 gal batch of stout.
All galaxy pale ale for my wife's work party.
Just 5 gallons.
Posted on 4/25/14 at 7:53 am to s14suspense
Probably not brewing for a while again. Put the clusterfrick in the fridge this morning to cold crash, and I will keg it tomorrow.
If I brew again before one of the kegs blow it will be a small batch to be bottled. I'm taking down ideas now, and considering making a sour of some sort but I don't know enough about them to know if or to what degree I need to use seperate equipment to prevent contamination of future brews
If I brew again before one of the kegs blow it will be a small batch to be bottled. I'm taking down ideas now, and considering making a sour of some sort but I don't know enough about them to know if or to what degree I need to use seperate equipment to prevent contamination of future brews
Posted on 4/25/14 at 8:10 am to LoneStarTiger
quote:
I don't know enough about them to know if or to what degree I need to use seperate equipment to prevent contamination of future brews
This has been my biggest reason from staying away from them.
I am considering trying to do a lager soon. I've never done one and I just feel like I have to try this to continue my brewing learning.
Posted on 4/25/14 at 8:18 am to LoneStarTiger
quote:
I'm taking down ideas now, and considering making a sour of some sort but I don't know enough about them to know if or to what degree I need to use seperate equipment to prevent contamination of future brews
If you want to try a sour and don't want to stress about contaminating your equipment, you could always do a sour mash or kettle sour beer.
It limits you to a few lacto only styles (Berlinner Weisse, Gose, Lichtenhainer, Grodziskie), but all the souring of the wort takes place before boil.
It's a nice and cheap intro into the sour process.
Posted on 4/25/14 at 8:22 am to LSUGrad00
A Berlinner Weisse is one of the ideas I'm working on
Was reading in BYO and the recipe they have has a multi-step mash. To do that do I need to keep adding hot water to the tun, or mash in something I can heat?
Boy, a brew bag sure would be handy to do that
eta: fricking autocorrect
Was reading in BYO and the recipe they have has a multi-step mash. To do that do I need to keep adding hot water to the tun, or mash in something I can heat?
Boy, a brew bag sure would be handy to do that
eta: fricking autocorrect
This post was edited on 4/25/14 at 8:25 am
Posted on 4/25/14 at 8:25 am to LoneStarTiger
You keep adding water to the tun OR if you are really frisky you do a decoction.
I do a single infusion at 149F for 60 on my Berliner Weisse bc Im to lazy to mess with all that.
ETA: Which now that I think about it is kind of sad since all I really have to do is press a few buttons on the RIMS... geez
I do a single infusion at 149F for 60 on my Berliner Weisse bc Im to lazy to mess with all that.
ETA: Which now that I think about it is kind of sad since all I really have to do is press a few buttons on the RIMS... geez
This post was edited on 4/25/14 at 8:27 am
Posted on 4/25/14 at 8:31 am to LSUGrad00
quote:
ETA: Which now that I think about it is kind of sad since all I really have to do is press a few buttons on the RIMS... geez
Sad indeed
Posted on 4/25/14 at 9:18 am to LSUGrad00
What temp do you ferment your Berlinner Weisse at?
Posted on 4/25/14 at 9:28 am to LoneStarTiger
quote:
What temp do you ferment your Berlinner Weisse at?
For kettle souring... Last time around I kept it at 100F for three days. It was super clean and slightly tart, but I didn't find it sour enough.
I contacted White Labs and they recommend between 62F-70F, but everything I found online say it needs to be significantly higher.
The one I currently have going is at 85F. It took about 36 hours for the lacto to take off, but there is a nice 'krausen' in the kettle now.
Posted on 4/25/14 at 9:39 am to SouthOfSouth
quote:
What yall brewing this weekend? Im gonna do a 10 gal batch of stout.
brewing Chocolate Milk Stout after work. gonna let this one sit til fall
Posted on 4/25/14 at 9:42 am to LSUGrad00
The white lab/wyeast lactos are supposed to be weak and not handle the higher temps as well as higher ibus. Wild lacto on the grain is supposed to handle higher temps better.
Posted on 4/25/14 at 9:42 am to LSUGrad00
Am I missing anything by not having any magnesium in my brewing water?
Been using RO water with only CaCl and Gypsum additions.
Been using RO water with only CaCl and Gypsum additions.
Posted on 4/25/14 at 9:43 am to SouthOfSouth
Brewing an American pale ale. Second all grain attempt. Just don't know what kind of hops I wanna use. Thinking of using 2 that I've never used before...any suggestions?
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