- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 12/18/14 at 10:31 am to BugAC
Posted on 12/18/14 at 10:31 am to BugAC
quote:
By step up, do you mean start with say, 1/2 Liter starter, pitch dregs. Wait a day or 2, and add another 1/2 liter, and so on?
I think the general rule of thumb is you want to double the volume when you step up.
Some people start extremely small (250ml) when building from dregs so they can step 2 to 3 times before pitching
You can play around with stepped starters on www.yeastcalculator.com and see there is a huge difference in final cell count when you double the size vs keep the same size start for each step.
This post was edited on 12/18/14 at 10:40 am
2
Posted on 12/18/14 at 10:52 am to LSUGrad00
I'm sure a stir plate is vital for this.
Posted on 12/18/14 at 10:52 am to LSUGrad00
quote:
LSUGrad00
Nice job getting this thread to post #5000.
Posted on 12/18/14 at 10:54 am to BMoney
What's the best book to read for home brewing 101? To get a grasp of the work necessary, understanding ingredients etc.
Posted on 12/18/14 at 10:59 am to LSUzealot
quote:
What's the best book to read for home brewing 101?
'How to Brew' by John Palmer would still top my list even though some of the information is dated and ultimately inaccurate.
'Brewing Classic Styles' by Jamil Zainasheff and 'Designing Great Beers' by Ray Daniels are also great books for the basics.
Posted on 12/18/14 at 11:01 am to LSUGrad00
quote:
I'm sure a stir plate is vital for this.
I wouldn't say it's vital, but it sure helps build the cell count faster than your standard starter.
Posted on 12/18/14 at 12:56 pm to LSUGrad00
Yup. Not vital, but I'm not sure how I lived without one. I can build up a 1.5 ml starter to 307 billion cells in a day with a stir plate vs 178 billion in a couple days without a stir plate.
For sour bugs, there usually isn't a need to build up a starter from your jar of dregs. Your sacch strain is going to be your early workhorse.
For sour bugs, there usually isn't a need to build up a starter from your jar of dregs. Your sacch strain is going to be your early workhorse.
Posted on 12/18/14 at 1:07 pm to BottomlandBrew
I want a stir plate. think that will be my next brewing investment
Posted on 12/18/14 at 1:07 pm to BugAC
quote:
4 cups DME, 1 cup water
I do mine by weight, but this seems off to me. Is it reversed by accident?
Posted on 12/18/14 at 4:37 pm to Fratastic423
quote:
I do mine by weight, but this seems off to me. Is it reversed by accident?
oh wait, yeah its 4 cups water to 1 cup DME. My bad
Posted on 12/19/14 at 11:53 am to BugAC
Trying to get a homebrew discussion together today as I work.
What are some ingredients that you find yourself using a lot of for your recipes?
MALT
I've been using a good bit of Maris Otter for my more malt forward beers such as stouts, maltier IPA's, etc... I've also found myself using de-bittered black carafa III instead of roasted barley on my stouts. I find too much roasted barley makes the brew taste like cigarette ash. And i'm becoming more and more dependant upon oats in my brews (non hoppy beers obviously). I made a recipe for a brown ale that i plan on throwing about 5-8% oats in.
HOPS
What's your favorite type of hops? What are some "new" varieties that you use in your beers?
I'm a fan of citra, as we all are, and Mosaic. I am starting to get back to the "traditional" hops, such as centennial, and cascade. I want to make an all cent/cascade IPA next year and go away from the newer varieties like citra, amarillo, galaxy, etc...
I am also curious about newer hops and i plan on doing a galaxy/amarillo IPA or DIPA going forward. I'd like to try some unnamed proprietary hops that are identified by a number, just not sure where i can make a purchase of them. I think Nikobrew sometimes has some, but i don't really need a pound of them. Maybe i'll see if others want some when i decide to order them.
Yeast
I'm trying to be more educated on yeast. I find that the yeast impacts your brew more heavily than all the other ingredients. I've been using Wyeast French Saison yeast exclusively on my saisons. I would like to venture to Belgian yeasts, but the slow attenuation always seems to disuade me.
I just used Gigayeast for the first time with my Christmas Double IPA. Curious how it comes out. The IPA is more of a maltier IPA but with loads of Mosaic and simcoe. Hoping it finishes around 1.016.
I also use either british or irish ale yeast for my stouts. Will probably go with a london ale or british ale yeast for my brown ale.
I've found that WLP051 California Ale 5 makes for a spectacular IPA.
Other yeasts i want to try
Gigayeast Norcal
WLP670 Farmhouse blend with Brett
Wyeast 3522 Belgian Ardennes Yeast (i'd like to make a WW2 inspired belgian ale using this yeast, and some historic belgian ales brewed at the time. Maybe have it ready around June 6th.
Souring bacteria
I have zero experience with this, but i plan on brewing a sour next year using some bottle dregs.
What are some ingredients that you find yourself using a lot of for your recipes?
MALT
I've been using a good bit of Maris Otter for my more malt forward beers such as stouts, maltier IPA's, etc... I've also found myself using de-bittered black carafa III instead of roasted barley on my stouts. I find too much roasted barley makes the brew taste like cigarette ash. And i'm becoming more and more dependant upon oats in my brews (non hoppy beers obviously). I made a recipe for a brown ale that i plan on throwing about 5-8% oats in.
HOPS
What's your favorite type of hops? What are some "new" varieties that you use in your beers?
I'm a fan of citra, as we all are, and Mosaic. I am starting to get back to the "traditional" hops, such as centennial, and cascade. I want to make an all cent/cascade IPA next year and go away from the newer varieties like citra, amarillo, galaxy, etc...
I am also curious about newer hops and i plan on doing a galaxy/amarillo IPA or DIPA going forward. I'd like to try some unnamed proprietary hops that are identified by a number, just not sure where i can make a purchase of them. I think Nikobrew sometimes has some, but i don't really need a pound of them. Maybe i'll see if others want some when i decide to order them.
Yeast
I'm trying to be more educated on yeast. I find that the yeast impacts your brew more heavily than all the other ingredients. I've been using Wyeast French Saison yeast exclusively on my saisons. I would like to venture to Belgian yeasts, but the slow attenuation always seems to disuade me.
I just used Gigayeast for the first time with my Christmas Double IPA. Curious how it comes out. The IPA is more of a maltier IPA but with loads of Mosaic and simcoe. Hoping it finishes around 1.016.
I also use either british or irish ale yeast for my stouts. Will probably go with a london ale or british ale yeast for my brown ale.
I've found that WLP051 California Ale 5 makes for a spectacular IPA.
Other yeasts i want to try
Gigayeast Norcal
WLP670 Farmhouse blend with Brett
Wyeast 3522 Belgian Ardennes Yeast (i'd like to make a WW2 inspired belgian ale using this yeast, and some historic belgian ales brewed at the time. Maybe have it ready around June 6th.
Souring bacteria
I have zero experience with this, but i plan on brewing a sour next year using some bottle dregs.
Posted on 12/19/14 at 12:13 pm to BugAC
quote:
MALT
two-row, pilsner and rye
quote:
HOPS
the usual suspects of citra, simcoe, and Amarillo. I want to use Galaxy and Nelson Sauvin next year
quote:
Yeast
WLP001 is my go-to, and WLP565 was fantastic in my saison. I'd like to try WLP090 San Diego super, and WLP585 Saison III
quote:
Souring bacteria
I plan to try to harvest some from RDS's homebrew to use. I really like his "house" yeast/bug blend. More research into yeast harvesting will be required.
Posted on 12/19/14 at 12:21 pm to BugAC
I want to definitely brew more styles. Out of the 60 gallons I brewed this year only 15 gallons were non IPAs. I did go a little nuts on the Hops this year, ended up with 10 lbs so I think I'm locked into using those but I got a good variety so I should be good.
My main goal for next year is to have my all electr if set up fully operational.
My main goal for next year is to have my all electr if set up fully operational.
Posted on 12/19/14 at 12:22 pm to BugAC
Damn double post
This post was edited on 12/19/14 at 12:25 pm
Posted on 12/19/14 at 1:26 pm to amazeballs
Speaking of Equipment
What are some equipment upgrades you plan on making next year?
My plans:
Stir Plate
Dual Tap Kegerator
Finish converting the old keg shells into mash tun and a brew pot.
Build a brew stand
What are some equipment upgrades you plan on making next year?
My plans:
Stir Plate
Dual Tap Kegerator
Finish converting the old keg shells into mash tun and a brew pot.
Build a brew stand
Posted on 12/19/14 at 1:35 pm to amazeballs
quote:
I want to definitely brew more styles.
I've brewed the following in 2014
French Benefits French Saison - ABV 6.6% IBU 24.8
3rd Prime IPA (2.0) - ABV 7.4% IBU 74
Slurred Bee Honey Kolsch - ABV 5.8% IBU 22
Night Owl Coffee Stout - ABV 6.9% IBU 63
Into the Ether IPA - ABV 6.1% IBU 70
Stingy Jack Pumpkin Saison - ABV 5.8% IBU 28
Jolly Klaus Christmas Red Ale (2.0) - TBD but hoping for ABV - 6.8% IBU 80
Posted on 12/19/14 at 1:56 pm to BugAC
quote:
What are some equipment upgrades you plan on making next year?
The only thing that I will do is probably rewire my brewstand control panel, but even that is a stretch. Need to stop investing money into the system and just brew beer.
My goal will be to cheapen up my brewing (which outside of equipment I am pretty good at).
In looking back I probably came close to the 200 gallon "limit"
Posted on 12/19/14 at 2:15 pm to BugAC
As far as equipment I'm debating switching from my keggles to regular SS kettles. The kegs get kind of heavy but other than that I've enjoyed them. Still not sure if I'll make the switch or not.
Posted on 12/19/14 at 2:45 pm to BugAC
quote:
MALT
My base malt is almost always pilsner. Acidulated, wheat, and rye alt round out most of my recipes.
quote:
HOPS
Seems most of my hoppy beers lately have been using Falconer's Flight 7C, but that was because they were dirt cheap at Brewstock. My saisons use anything from hallertau to sorachi ace to nelson sauvin.
quote:
YEAST
I was on a WLP670 kick for a long time for my farmhouses, but that got phased out for a blend of Wyeast 3522/5526. I used a lot of Yeast Bay Wallonian Farmhouse and Vermont Ale last year.
Bug, don't be scared of the Belgian saison strains. I used 565 (or maybe 3724) last summer and reached FG in less than a week. Just takes a low mash, large pitching rate, and ramping up the temp.
quote:
What are some equipment upgrades you plan on making next year?
A house
My tiny urban dwelling isn't near big enough to hold all of my equipment, and even then it is against my regulations to fire up my propane burner. 
Page 251 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News