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re: Homebrewing: In-Process Thread
Posted on 5/5/15 at 7:17 am to LSUGrad00
Posted on 5/5/15 at 7:17 am to LSUGrad00
quote:
Awesome, I look forward to trying them. If you can drop them by LA Homebrew, I'll run by and pick them up. Just let them know Jason will come by and pick them up
I'll try and run it by today after work. Email me your # and i'll text you when i drop it off.
acrous2
gmail
0
Posted on 5/5/15 at 8:24 am to BMoney
quote:
I'm a big fan of the weeknight brew
I used to love weeknight brews... then I had kids.
Maybe once they are old enough to entertain each other or themselves I can try this again.
Posted on 5/5/15 at 8:40 am to LSUGrad00
quote:
I used to love weeknight brews... then I had kids.
Maybe once they are old enough to entertain each other or themselves I can try this again.
Mine are 8 and 11, so it's easy for me. And let's be honest, there really isn't anything to do while you're mashing for an hour and boiling for an hour for the most part. Lots of down time means I can still eat dinner with the family and help out with homework.
Decided to actually check the gravity this time. Hit 1.080 when the recipe called for 1.077. Sorry, not sorry for being too efficient.
Posted on 5/5/15 at 3:01 pm to BMoney
My wife seems to prefer that I brew on weeknights. Our routine with our little one is pretty simple and goes like clockwork most nights, and I can come in and help with dinner or play during the mash and boil most of the time.
Posted on 5/5/15 at 5:24 pm to LoneStarTiger
Y'all know any good reason I should remove the pits from the plums I'm going to mash up and put in my wheat beer?
I haven't found anything online to make it worth the effort
I haven't found anything online to make it worth the effort
Posted on 5/5/15 at 7:18 pm to LoneStarTiger
The only reason would be if you were going to puree the plums.
Posted on 5/6/15 at 7:47 am to Fratastic423
Are there processes within the brewing process that would increase the longevity of hops in beer?
Posted on 5/6/15 at 9:28 am to BugAC
quote:
Are there processes within the brewing process that would increase the longevity of hops in beer?
Reduced exposure to oxygen is the main one I can think of.
A lot of professional brewers obsess over ways to reduce the amount of dissolved oxygen in their hoppy beers. I would speculate this plays a large roll in why some DIPAs fall off quickly while others (Heady Topper) seem to age much more gracefully.
Posted on 5/6/15 at 9:36 am to LSUGrad00
quote:
The only reason would be if you were going to puree the plums.
Decided to pit all those stupid plums. The main reason I found on the innerwebs was because the pits "might" give a bitter flavor and "might" leach a chemical that can become cyanide.
I pitted them and heated them up then put them in the fridge until I'm ready to rack onto the pulpy mess.
Posted on 5/6/15 at 9:56 am to BugAC
quote:
Are there processes within the brewing process that would increase the longevity of hops in beer?
:looksaroundforBmoney: 100% Brett.
Posted on 5/6/15 at 10:00 am to BottomlandBrew
quote:
:looksaroundforBmoney: 100% Brett.
But who wants to drink a hoppy beer that tastes like Band-Aids?
Posted on 5/6/15 at 10:22 am to BMoney
quote:
But who wants to drink a hoppy beer that tastes like Band-Aids?
I'm sorry B, but i'm slowly becoming a sour fan. Prairie's Eli5abeth and Funky Gold Amarillo is pushing me towards considering to brew a sour.
For those sour guys, i was thinking of my sour endeavor to be a lot of experimentation. I would like to get 5 - 1 gallon fermenters and split a batch 5 different ways. One would be all Brett. All Brett, oak aged. The other dry hopped Brett. brett on top of blackberries. Brett on top of raspberries. Or, switch up the bacteria in different fermenting vessels or different yeasts with different bacteria's.
I feel this would be a fun way to experiment with sours on a small scale.
Posted on 5/6/15 at 10:23 am to LSUGrad00
quote:
Reduced exposure to oxygen is the main one I can think of.
A lot of professional brewers obsess over ways to reduce the amount of dissolved oxygen in their hoppy beers. I would speculate this plays a large roll in why some DIPAs fall off quickly while others (Heady Topper) seem to age much more gracefully.
I think i may change my dry hop procedure to just adding the hops directly to the wort, as opposed to racking on top of hops. I'd have to up the hop quantities a little for better utilization of the dry hops.
Posted on 5/6/15 at 10:29 am to BugAC
quote:
I'm sorry B, but i'm slowly becoming a sour fan. Prairie's Eli5abeth and Funky Gold Amarillo is pushing me towards considering to brew a sour.
I don't think either of those are 100% Brett fermented. I enjoyed both of those as well.
The ones I get the full Band Aid effect from seem to be the 100% Brett fermented beers, particularly hoppy ones.
Posted on 5/6/15 at 10:30 am to BugAC
quote:
I think i may change my dry hop procedure to just adding the hops directly to the wort, as opposed to racking on top of hops. I'd have to up the hop quantities a little for better utilization of the dry hops.
I think I'm going to just throw mine straight in the primary around a day before fermentation is complete.
Posted on 5/6/15 at 10:33 am to rbWarEagle
Also, thinking about using this for my next double IPA:
11lb 4oz Pearl Malt (84.9%)- SRM 2.4
12 oz Caramalt (5.7%)- SRM 17
12 oz White Wheat (5.7%)- SRM 1.7
8 oz Turbinado Sugar (3.8%)- Added at flameout.
Mash at 150 degrees for 60 minutes.
Apparently it is a decent Heady clone.
11lb 4oz Pearl Malt (84.9%)- SRM 2.4
12 oz Caramalt (5.7%)- SRM 17
12 oz White Wheat (5.7%)- SRM 1.7
8 oz Turbinado Sugar (3.8%)- Added at flameout.
Mash at 150 degrees for 60 minutes.
Apparently it is a decent Heady clone.
Posted on 5/6/15 at 10:35 am to BMoney
quote:
I don't think either of those are 100% Brett fermented. I enjoyed both of those as well.
The ones I get the full Band Aid effect from seem to be the 100% Brett fermented beers, particularly hoppy ones.
I don't fully understand the souring process, obviously. So are these beers fermented with another yeast, then brett is added after primary fermentation?
Posted on 5/6/15 at 10:36 am to rbWarEagle
quote:
Apparently it is a decent Heady clone.
what about your hops?
Posted on 5/6/15 at 10:43 am to BugAC
quote:
what about your hops?
Still thinking about it. I like Heady for what it is, but I also prefer to have a more bright/citrusy hop profile than the pine/resin/dank profile.
Posted on 5/6/15 at 10:49 am to BugAC
quote:
I don't fully understand the souring process, obviously. So are these beers fermented with another yeast, then brett is added after primary fermentation?
Wouldn't necessarily call brett sour.
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