Homebrewing: In-Process Thread | Page 28 | TigerDroppings.com
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rds dc
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Member since Jun 2008
6673 posts

re: Homebrewing: In-Process Thread

quote:

I think you'll end up wanting to finish that boil real quick. I think he talks about barely boiling at all as in a few minutes or none at all.

Very interesting listen.


Yeah, I tried to find a transcript and came across a couple of reviews. The Brewing Network just seems to have a lot of gibberish mixed in and I have a hard time listening to the podcast.


rds dc
Colorado Fan
Member since Jun 2008
6673 posts

re: Homebrewing: In-Process Thread
quote:

Pumpkin saison sounds good. I thought about jumping on one, but I know nothing about brewing saisons yet


I didn't know anything about saisons or all-grain brewing when I did my 1st one! We never did a saison back when I was extract brewing. I really think it is a forgiving style and have been very pleased with everything that I have done so far with saison yeast.


s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

The Brewing Network just seems to have a lot of gibberish mixed in and I have a hard time listening to the podcast.



There's lots of banter but I've listened to every episode from start to finish and it has me rolling usually. But I can see issues with it if you're not familiar with the backstories or you don't have much time to listen to it all.

Skip to where the interview starts (usually an hour or so into the episode) and enjoy.


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rds dc
Colorado Fan
Member since Jun 2008
6673 posts

re: Homebrewing: In-Process Thread
A few pics from the last couple of days of brewing. I might start a separate thread to track the progress of this perpetuum / solera barrel. I'm trying to work over a fellow brewer and get him to go in with me on an oak wine barrel. The deal is that I will buy it, if he will store it...

Image: http://i39.tinypic.com/9tnawy.jpg width=500


Image: http://i42.tinypic.com/261oq3a.jpg width=500


Image: http://i44.tinypic.com/oh7b7m.jpg width=500


Image: http://i41.tinypic.com/hvsd4p.jpg width=500


Image: http://i42.tinypic.com/e5fus3.jpg width=500


I tossed in some uncrushed two row and then covered with plastic wrap, down on the liquid with bubbles removed. This should limit the amount of oxygen available at the surface and cut down on the growth of unwanted bugs that produce offensive odors...

Image: http://i44.tinypic.com/5un0ph.jpg width=500
This post was edited on 8/27 at 10:12 pm


BottomlandBrew
LSU Fan
Nashville
Member since Aug 2010
15374 posts

re: Homebrewing: In-Process Thread
Homebrew porn.

Looking good.


BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
10540 posts

re: Homebrewing: In-Process Thread
Brewed an imperial stout tonight. OG hit 1.101.


s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

1.101



That's huge. Can't say we've ever brewed anything that big. Think I'd wax cap bomber that and give them as gifts.


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rds dc
Colorado Fan
Member since Jun 2008
6673 posts

re: Homebrewing: In-Process Thread
quote:

OG hit

1.101.


Good gawd! Did you double pitch?


BottomlandBrew
LSU Fan
Nashville
Member since Aug 2010
15374 posts

re: Homebrewing: In-Process Thread
quote:

OG hit 1.101




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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

Good gawd! Did you double pitch?


I'm pretty sure he uses dry yeast so hopefully 2 packets of that.


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BMoney
LSU Fan
Baton Rouge
Member since Jan 2005
10540 posts

re: Homebrewing: In-Process Thread
quote:

Good gawd! Did you double pitch?


2 vials of White Labs WLP007 Dry English Ale.


s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

2 vials of White Labs WLP007 Dry English Ale.



Good deal.


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LSUGrad00
LSU Fan
Member since Dec 2003
1594 posts

re: Homebrewing: In-Process Thread
quote:

OG hit 1.101.


Holy Crap! I don't think my mash tun is big enough to attempt a beer this big.

Well done sir


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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
21272 posts

re: Homebrewing: In-Process Thread
quote:

Pumpkin saison sounds good. I thought about jumping on one, but I know nothing about brewing saisons yet and don't really have the room for one now anyways


Saisons are really easy. Especially when you have temperature control. Honestly, nothing much different than higher ferm temps and no secondarying.


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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5447 posts

re: Homebrewing: In-Process Thread
quote:

2 vials of White Labs WLP007 Dry English Ale.


Good luck, but I doubt that is enough yeast.


s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

Good luck, but I doubt that is enough yeast.



I was thinking this but didn't want to say it. I used two vials for a 1.068 beer a few weeks ago.

ETA: 3.7 vials per MrMalty.

BMoney shake the hell out of that wort if possible. Need plenty of aeration.


I'd also say to LST that saisons should be very easy for him and a better style to brew with no temperature control because they like to be hotter.
This post was edited on 8/28 at 10:06 am


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
21272 posts

re: Homebrewing: In-Process Thread
quote:

I was thinking this but didn't want to say it. I used two vials for a 1.068 beer a few weeks ago.


That seems like a lot. Do you make yeast starters?


s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
12220 posts

re: Homebrewing: In-Process Thread
quote:

That seems like a lot. Do you make yeast starters?


Occasionally I do but most of the time not.


MrMalty said 2.8 for 5.75 gallons of 1.068 wort. Got down to 1.010 like I wanted so I'm good with it.



BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
21272 posts

re: Homebrewing: In-Process Thread
quote:

MrMalty said 2.8 for 5.75 gallons of 1.068 wort. Got down to 1.010 like I wanted so I'm good with it.


I'm using 1 vial of WLP Irish Ale with yeast starter for my stout. OG is 1.068-1.07 for 5.5 gallons. However, my mash will be at 154 degrees, and i expect to finish at 1.028 - 1.02. Leaving me at about 6.8-7% ABV.

I've only ever double pitched for my 9.2% ABV Oak Aged Bourbon stout.
This post was edited on 8/28 at 10:44 am


Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5447 posts

re: Homebrewing: In-Process Thread
Depending on your starter, you probably had more viable yeast in your starter than your double pitch. The yeast smack packs and vials don't have nearly enough yeast to healthily ferment anything over 1050 individually. But its not like throwing 2 in vials brings that number up to 1100. Without a starter you are going to get a fairly long lag time using liquid yeast for big beers.


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