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Message
2
Posted on 7/30/14 at 8:36 pm to LoneStarTiger
quote:
Let me go ahead and use this opportunity to say frick bottling
Am I the only one that still bottles?! I'm keeping it real until I die
Speaking of keeping it real, nothing makes a garage smell better on a summer day than this
Posted on 7/30/14 at 8:44 pm to rds dc
quote:
Am I the only one that still bottles?! I'm keeping it real until I die
I still bottle my belgian stuff. Bottling is not bad at all. It is if you try to wash and sanitize 48 bottles in 2 days. But I always wash a few here and there. I build up 70-80 clean bottles over a few weeks. Bake them in the oven at 350 to sterilize the day before bottling.
Posted on 7/30/14 at 9:18 pm to rds dc
I filled 6 bottles from the keg of Berliner weisse last weekend and that was enough for me. Matter of fact, instead of the picnic tap/racking cane filler I made to use I'm going to switch to using a growler filler in the future to make it even easier. If I ever decide to do another full batch of bottles again, I think I will keg it to force carbonation then bottle the whole thing at once.
Posted on 7/30/14 at 9:56 pm to LoneStarTiger
quote:
Let me go ahead and use this opportunity to say frick bottling
Preach on!
I don't mind bottling a few from the keg to share. But I can't ever imagine bottling 5 gallons of beer again.
Posted on 7/31/14 at 8:17 am to BMoney
A friend and I decided last night to brew the Project Dank from the last Zymurgy. The recipe calls for the Hop Extract. I know someone has used this before. Thoughts? Where did you find some?
Posted on 7/31/14 at 8:21 am to Fratastic423
Bottomland, I got an email from Morebeer today that WLP585 is available again.
Posted on 7/31/14 at 8:47 am to Fratastic423
quote:
The recipe calls for the Hop Extract. I know someone has used this before. Thoughts? Where did you find some?
Paging LSUGrad00...
Posted on 7/31/14 at 9:11 am to Fratastic423
I got my hop extract from Northern Brewer. Comes in 5cc containers that add 50 ibu in a standard density wort. Be warned, it makes a mess. I got in trouble for ruining our dish brush.
Thanks, LST.
Thanks, LST.
Posted on 7/31/14 at 9:17 am to Fratastic423
quote:
Thoughts? Where did you find some?
I bought mine through yakima valley hops, but only bc they also had some hops I was looking for and couldn't find elsewhere.
I'm pleased with the results... There is a nice bitterness and I didn't have a quarter pound of bittering hops in my kettle.
I added in 10ml at 90mins in the boil. That should result somewhere in the neighborhood of 100IBUs for that addition. I purposefully used a balanced chloride to sulfate ratio in my DIPA to make it more drinkable. The beer has a softer bitterness, but there is still has a nice hop bite at the end.
Posted on 7/31/14 at 9:34 am to rds dc
quote:
Am I the only one that still bottles?!
Nope. I bottle as well.
Cleaning the bottles is the easy part.
I have a big plastic tub i fill with hot water and PBW to clean. The next day i drain and add Starsan. Then i drain and the bottles are ready to go.
This post was edited on 7/31/14 at 9:35 am
Posted on 7/31/14 at 9:40 am to BugAC
So, for my next brew, i'm not sure on what to do. My saisons have came out great, and so have my IPA's.
I want to do 1 more brew, before i make a pumpkin saison. SO i was thinking either doing my french benefits saison again. Or another saison with belgian saison yeast. However, i've never used the belgian strand. I've only used the french strand. How hard is 565 to work with? I hear that it stalls fairly frequently, and you usually have to finish off the beer with another strand.
My other option is to brew an IPA. Most of my IPA's have been fairly malty. I want to brew more of a West Coast IPA, with some citra and simcoe. Thinking about doing a mostly 2 row with a little wheat for head retention. Maybe add a touch of crystal to give it some character.
Thoughts, opinions?
I want to do 1 more brew, before i make a pumpkin saison. SO i was thinking either doing my french benefits saison again. Or another saison with belgian saison yeast. However, i've never used the belgian strand. I've only used the french strand. How hard is 565 to work with? I hear that it stalls fairly frequently, and you usually have to finish off the beer with another strand.
My other option is to brew an IPA. Most of my IPA's have been fairly malty. I want to brew more of a West Coast IPA, with some citra and simcoe. Thinking about doing a mostly 2 row with a little wheat for head retention. Maybe add a touch of crystal to give it some character.
Thoughts, opinions?
Posted on 7/31/14 at 9:44 am to BugAC
Also, i just saw WLP568, which is a belgian ale/saison blend.
Anyone have any experiences with this strain?
quote:
This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Anyone have any experiences with this strain?
Posted on 7/31/14 at 9:45 am to BugAC
The saison I'm drinking right now was fermented with 565. I pitched a big stir plated starter at 78, let it ride for 24 hours, then moved it outside where it stayed around 80 ambient. Went down to FG in a few days. No stalling. I have had it stall in the past though. Look up that white labs saison III platinum strain that LST mentioned. It has the Belgian flavor profile without the 565 bs.
Posted on 7/31/14 at 10:09 am to BottomlandBrew
It figures 585 would come out a week after I ordered 565
I plan to ferment the way you did, in a closet around 75 the first day then move it where it generally stays 80-85 for a week or so.
I plan to ferment the way you did, in a closet around 75 the first day then move it where it generally stays 80-85 for a week or so.
Posted on 7/31/14 at 10:14 am to LoneStarTiger
quote:
I plan to ferment the way you did, in a closet around 75 the first day then move it where it generally stays 80-85 for a week or so.
I've got my ferm fridge in the garage, so i doubt i'll have trouble getting my saisons up to temp. It's actually easier in the winter, because i just have to hook up my fermwrap to my temp controller.
Posted on 7/31/14 at 10:40 am to Zappas Stache
quote:
I still bottle my belgian stuff.
Same here. If I'm really feeling frisky I'll bottle in Belgian 750 mL bottles with corks & cages. Only problem is that every once in a great while for whatever reason, the batch just does not carbonate. Really fricking hard to get those corks out when that happens.
Posted on 7/31/14 at 8:47 pm to MountainTiger
Just made a half gallon starter of 565.
Dis gon be good!
Dis gon be good!
Posted on 8/1/14 at 1:20 am to LoneStarTiger
Just finished a starter for a Zombie Dust clone. Dis gonna be good.
Posted on 8/1/14 at 7:54 am to BMoney
I can jump on the starter bandwagon as well, kind of. Tonight I will start the slow build up of a German lager starter to brew 10 gallons of Oktoberfest next Saturday. Figure we have one more weekend before it is too late to get it finished before Oktoberfest at the end of September.
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