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re: Homebrewing: In-Process Thread
Posted on 12/15/14 at 9:27 am to BottomlandBrew
Posted on 12/15/14 at 9:27 am to BottomlandBrew
I've never seen/read about adding grain that needed to be mashed into the partigyle process. I have always thought that you would just be able to add grains for color/slight flavor, not more base malt. But I dont see why it wouldn't work. You aren't going to be sparging with hotter water, so it is basically just mashing for longer than normal.
I mashed for 90+ on my tripel recently, so I dont see it being a problem.
I mashed for 90+ on my tripel recently, so I dont see it being a problem.
1
Posted on 12/15/14 at 9:32 am to Fratastic423
The only reason I'm toying with the idea of adding wheat malt in the second mash is because I don't want it in my Tripel IPA and I'm going for a more berliner/gosish malt character in the second round.
Posted on 12/15/14 at 9:46 am to LoneStarTiger
quote:
Bug, you worry enough for me and you both
not worried. I've brewed plenty of IPA's, just never noticed a sheen.
Posted on 12/15/14 at 9:48 am to s14suspense
quote:
Definition of overkill and worrying.
Hey, if i invest enough time to brew a beer, i'm not going to F it up by not cleaning or sanitizing my equipment enough.
Posted on 12/15/14 at 10:31 am to BugAC
I am thinking about doing a Dark Mild after revisiting the Jester King Commercial Suicide this weekend. This is from the website:
OG: 1.024, FG 1.000
72% Pilsner
7% Crisp Brown malt
7% Crystal 45L
6% Crisp Chocolate
6% Flaked Oats
3% Crisp Amber
Hops: 20 IBUs of goldings @ 60min.
Same fermentation schedule as Black Metal…3711 for a clean beer, or add sour beer bottle dregs for a funkier beer (highly recommended!)
Any other suggestions or comments from those that have brewed this style before?
OG: 1.024, FG 1.000
72% Pilsner
7% Crisp Brown malt
7% Crystal 45L
6% Crisp Chocolate
6% Flaked Oats
3% Crisp Amber
Hops: 20 IBUs of goldings @ 60min.
Same fermentation schedule as Black Metal…3711 for a clean beer, or add sour beer bottle dregs for a funkier beer (highly recommended!)
Any other suggestions or comments from those that have brewed this style before?
Posted on 12/15/14 at 10:40 am to rds dc
quote:
3% Crisp Amber
Is that going to be like 3 kernels of grain?
I like the recipe though. That would be an interesting partigyle recipe
This post was edited on 12/15/14 at 10:41 am
Posted on 12/15/14 at 1:14 pm to rds dc
quote:
Any other suggestions or comments from those that have brewed this style before?
Not about brewing the style, but i have tried this beer. Wasn't a big fan when i had it.
Now the Noble King and Black Metal are 2 of my favorite beers.
Posted on 12/15/14 at 1:38 pm to rds dc
quote:
Any other suggestions or comments from those that have brewed this style before?
I really enjoy this style and those low gravity beers make for a super easy first runnings only brew day.
I've always used MO as the base grain, but I think the new Commercial Suicide is excellent so I wouldn't change a thing from their recipe.
Posted on 12/15/14 at 4:41 pm to rds dc
The one time I brewed a mild it tasted like shite, so I could give you advice, but it wouldn't be worth a damn.
Posted on 12/15/14 at 9:07 pm to LSUGrad00
quote:
I really enjoy this style and those low gravity beers make for a super easy first runnings only brew day.
I've always used MO as the base grain, but I think the new Commercial Suicide is excellent so I wouldn't change a thing from their recipe
I never really use Pilsner and was thinking of substituting something else for it. The new version of CS is really good but I wouldn't guess that the base is Pilsner...
Posted on 12/15/14 at 9:08 pm to BottomlandBrew
quote:
The one time I brewed a mild it tasted like shite
Sounds like the original version of CS
Posted on 12/16/14 at 12:18 pm to rds dc
I need some hop recommendations for a sour saison, both boil and potentially a little for dry hops
Posted on 12/16/14 at 12:37 pm to LoneStarTiger
Wish I could help with that.
My peppermint stout is ready for consumption! The peppermint is nice on the nose and give it a little kick on the mouth. I wish the head was a little darker however. Pretty pumped about my 1st real recipe creation.
My peppermint stout is ready for consumption! The peppermint is nice on the nose and give it a little kick on the mouth. I wish the head was a little darker however. Pretty pumped about my 1st real recipe creation.
Posted on 12/16/14 at 12:54 pm to LSURoss
quote:
Pretty pumped about my 1st real recipe creation.
Good job. Nothing is more satisfying than crafting your own brew. I believe mine was my 3rd Prime IPA. I wanted to do an IPA similar to dogfish head 90. First year i did it, it was great. last years version, the hops were too muddled. I tried to throw in another hop and it made the hop profile indistinguishable. This spring, when i Brew it, i'll go back to the original recipe and may omit a few ingredients. I find the more i brew, the less complicated my ingredients list becomes.
FWIW, my christmas ipa, which is, in reality, an Imperial IPA, is bubbling along nicely. Not as much krausen as i thought there would be, but i've heard that about gigayeast vermont IPA. The hops were smelling incredible. Chinook, Simcoe, Mosaic, Cascade. Mosaic being the real star in this brew, smells downright delicious. Can't wait for the dry hop, 2 oz. Mosaic, 1 oz. Simcoe, 1 oz. Cascade.
Once this brew is complete and i taste it, i'll tinker with the recipe. Been thinking about omitting the cascade. We'll See.
Posted on 12/16/14 at 1:18 pm to LoneStarTiger
How are you souring it?
Posted on 12/16/14 at 1:21 pm to BottomlandBrew
Handful of grain in wort or lactic acid
Probably will depend on the temperature. Not sure if I can keep it warm enough for the natural souring to work right this time of year. But probably won't make this until spring anyways
ETA: I just realized I have 3 oz of Calypso in the freezer. Sounds like a good beer to try them in
Probably will depend on the temperature. Not sure if I can keep it warm enough for the natural souring to work right this time of year. But probably won't make this until spring anyways
ETA: I just realized I have 3 oz of Calypso in the freezer. Sounds like a good beer to try them in
This post was edited on 12/16/14 at 2:26 pm
Posted on 12/16/14 at 2:53 pm to LoneStarTiger
Just read the article on creating sour beers on the mad fermentationist. This really peaks my interest. I'd love to make a batch of sour every 6 months or so, and let them do their thing for a year then bottle for another few months. Seems like it would be fun to have something working for over year while i brew my other non sours.
Posted on 12/17/14 at 12:42 pm to BugAC
Hey bros.
Any thoughts on this kit?
LINK
I saw it linked in a thread a while ago but I was just wondering if anyone has any actual experience with it. My buddy who brews said he doesnt really like the glass carboy but at that price I suppose it doesnt hurt to have one. Would I even need to use it since the bucket is also included?
Any thoughts on this kit?
LINK
I saw it linked in a thread a while ago but I was just wondering if anyone has any actual experience with it. My buddy who brews said he doesnt really like the glass carboy but at that price I suppose it doesnt hurt to have one. Would I even need to use it since the bucket is also included?
Posted on 12/17/14 at 12:58 pm to bigberg2000
You'll get various opinions on glass. As long as you treat glass like it's glass, then it isn't a big worry. I'd add some bottle caps, but otherwise that kit looks fine.
You can always use one more fermenting vessel than you have.
quote:
Would I even need to use it since the bucket is also included?
You can always use one more fermenting vessel than you have.
Posted on 12/17/14 at 1:16 pm to BottomlandBrew
Yeah I think I am going to get it for my mom to give him. I can get some extra stuff like a pot, some caps, and a good book as my gift.
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