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Posted on 2/23/15 at 11:18 am to BugAC
I think you're going to need to dry hop the shite out of it, like suspense said. That's a good bit of IBUs for an American brown. You're going to need the dry hop to help balance it out.
Posted on 2/23/15 at 11:32 am to BottomlandBrew
quote:
I think you're going to need to dry hop the shite out of it, like suspense said. That's a good bit of IBUs for an American brown. You're going to need the dry hop to help balance it out.
Yeah, it ended up being about 40 IBU's. The battery on my PC died on me, so i couldn't remember when i made my mid way hop addition, so i just made it at 30 minutes. SHould have done it at 15 minutes. Would have been 35 IBU's. I'll go with 3 oz. of Cascade to be safe. Or maybe 2 cascade, 1 centennial.
This post was edited on 2/23/15 at 11:33 am
Posted on 2/23/15 at 12:39 pm to BugAC
quote:
Or maybe 2 cascade, 1 centennial.
Ding ding ding! Send me a bottle for all the free advice.
Posted on 2/23/15 at 12:51 pm to s14suspense
Posted on 2/23/15 at 12:54 pm to BugAC
I do want to add that the biggest pain in the arse for me during brew day, is pouring my wort into a fermenter. I have a funnel with screen, and a fine strainer to strain away the hops sediment. With all that, i still have to stop so often and dig out the hop trub. Well yesterday, i whilrpooled the hell out of the brew before i poured and let sit for a few minutes, and i didn't have to stop pouring the entire time. No clogs! Success!
Posted on 2/23/15 at 1:04 pm to BugAC
How will I ever dig out of this?
Posted on 2/23/15 at 1:08 pm to BugAC
quote:
I do want to add that the biggest pain in the arse for me during brew day, is pouring my wort into a fermenter. I have a funnel with screen, and a fine strainer to strain away the hops sediment. With all that, i still have to stop so often and dig out the hop trub. Well yesterday, i whilrpooled the hell out of the brew before i poured and let sit for a few minutes, and i didn't have to stop pouring the entire time. No clogs! Success!
I used to have the same problem. Read this and this and stopped worrying about hop sacks and strainers. Fill the carboy up to 5.5 gallons and am always left with .5 gallons or so left of the worst stuff but plenty of it makes it into the fermentor.
Posted on 2/23/15 at 1:37 pm to Zappas Stache
the struggle is real
Posted on 2/23/15 at 1:39 pm to s14suspense
quote:
I used to have the same problem. Read this and this and stopped worrying about hop sacks and strainers. Fill the carboy up to 5.5 gallons and am always left with .5 gallons or so left of the worst stuff but plenty of it makes it into the fermentor.
I changed my mind on this after reading that as well. My Pliny clone had so much hop debris and trub, and I didn't give a second thought to it going into the fermenter. I did rack to a secondary to dry hop, but wouldn't do that again. For this porter, I didn't bother with the funnel and screen either.
lots of headache saved.
Posted on 2/24/15 at 6:09 am to LoneStarTiger
Going to try another no-boil this weekend.
First beer is going to be a brett saison. I'll then add in a little bit more grain and do a second mash to pull off 5 gallons of wort at around 1.030. Instead of going straight from the mash tun to fermenter like last time, I'm going to go to the kettle for a quick trip to raise it to 190 or so. Last time I only went to mash-out temps and that ended with garbage water.
After going to 190, I'm going to bring it down to about 100. I have a new heating mat that I want to try and sour with. I ordered some L. brevis to sour with. I'll let that ride and then drop it once it sours enough. I'll then pitch some brett blends I have sitting around. We'll see.
Another thing I'm doing differently is not using any rye. Only pils and wheat. I was doing some reading, and apparently things like rye and oats do not do well in no-boils and can end up with some bad flavors from them.
First beer is going to be a brett saison. I'll then add in a little bit more grain and do a second mash to pull off 5 gallons of wort at around 1.030. Instead of going straight from the mash tun to fermenter like last time, I'm going to go to the kettle for a quick trip to raise it to 190 or so. Last time I only went to mash-out temps and that ended with garbage water.
After going to 190, I'm going to bring it down to about 100. I have a new heating mat that I want to try and sour with. I ordered some L. brevis to sour with. I'll let that ride and then drop it once it sours enough. I'll then pitch some brett blends I have sitting around. We'll see.
Another thing I'm doing differently is not using any rye. Only pils and wheat. I was doing some reading, and apparently things like rye and oats do not do well in no-boils and can end up with some bad flavors from them.
Posted on 2/24/15 at 7:18 am to BottomlandBrew
Good luck with that.
I kegged up two of our Iron Brewer Beers for this weekend last night. Sake Oaked Saison. It's begging for some brett character. Good beer on its own but man I think we might would be on to something if it had some funk to it.
I kegged up two of our Iron Brewer Beers for this weekend last night. Sake Oaked Saison. It's begging for some brett character. Good beer on its own but man I think we might would be on to something if it had some funk to it.
Posted on 2/24/15 at 7:53 am to s14suspense
quote:
kegged up two of our Iron Brewer Beers for this weekend last night. Sake Oaked Saison. It's begging for some brett character. Good beer on its own but man I think we might would be on to something if it had some funk to it.
Nice, looking forward to trying it. Apparently ours came out really well. We added the coffee beans on Sunday afternoon to each keg, Paul pulled them out yesterday. He thought we had picked up enough coffee flavor in 24 hours. One of the coffee roasters suggested only letting it sit for 24 hours. I am going to try and swing by this afternoon to try it again.
Posted on 2/24/15 at 9:16 am to s14suspense
quote:
It's begging for some brett character.
I feel the same way about our saison for Iron Brewer, strawberry hibiscus saison. It's a good beer, but it's missing some funk or acid that it needs to really stand out.
This was the first beer I've used Nelson Sauvin hops in and I was really happy with the results. Will definitely have to find another beer to use these in.
This post was edited on 2/24/15 at 9:17 am
Posted on 2/24/15 at 9:17 am to Fratastic423
quote:
We added the coffee beans on Sunday afternoon to each keg, Paul pulled them out yesterday. He thought we had picked up enough coffee flavor in 24 hours. One of the coffee roasters suggested only letting it sit for 24 hours.
Good call. I've found out the hard way that 72 hours is entirely too long for coffee beans. 24 was perfect.
Posted on 2/24/15 at 9:30 am to BottomlandBrew
quote:
After going to 190, I'm going to bring it down to about 100. I have a new heating mat that I want to try and sour with. I ordered some L. brevis to sour with. I'll let that ride and then drop it once it sours enough. I'll then pitch some brett blends I have sitting around. We'll see.
This is essentially the same method I use to make quick sours. Had worked great for me so far.
My only suggestion would be to consider making a starter with that lacto brevis. When I pitched lacto b without a starter the pH didn't drop quick enough and some other bacteria took hold and produced some nasty off flavor. I've found that a 2L starter of lacto can drop the pH below 4.5 in 8-12 hours.
My the WLP644 in my current sour is still rocking and rolling and the pH is down at 3.2. Normally I would see sacchro start to slow down by this point. I'm thinking this may be my new go to method for quick sours.
Posted on 2/24/15 at 9:37 am to LSUGrad00
Right on. Forgot about the lacto starter. How long does one of those take to build up?
And what temp are you holding your wort at to sour?
And what temp are you holding your wort at to sour?
Posted on 2/24/15 at 9:49 am to BottomlandBrew
quote:
Forgot about the lacto starter. How long does one of those take to build up?
And what temp are you holding your wort at to sour?
lacto works pretty fast.. after about 24 hours or so you should be good.
When I kettle sour with grain I hold the temp between 100 and 110F. Only because that temperature keeps a lot of spoiling bacteria at bay.
Since you are using a pure culture you shouldn't have to worry as much about some of the really nasty bacteria. You're just trying to give lacto a happy place. Your plan to keep it at 100 should perfect.
Posted on 2/24/15 at 8:01 pm to LSUGrad00
It took a few days but the starter for the RDS/Zappa brew finally got going:
Then I fought all day trying to get Dusty up to pitching temp:
Then I fought all day trying to get Dusty up to pitching temp:
Posted on 2/24/15 at 8:50 pm to rds dc
quote:
RDS/Zappa brew finally got going:
quote:
Then I fought all day trying to get Dusty up to pitching temp:
For a second there I thought you were trying to heat it with a solar panel. Ain't been no solar for a few days where I live.
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