- 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
0
Posted on 5/6/15 at 11:19 am to BMoney
I'm just bustin' your balls. Maybe you have a things with brett like some people have with cilantro? I have never tasted band-aids in mine or rds' 100% brett beers.
This post was edited on 5/6/15 at 11:20 am
Posted on 5/6/15 at 3:20 pm to LoneStarTiger
quote:
For a small little beer, it fermented violently today. Wouldn't surprise me if it's finished in just 4-5 days.
Brewed Friday and hit 1.040 OG
pulled a sample and it is at 1.006
Posted on 5/6/15 at 3:51 pm to BottomlandBrew
quote:
I'm just bustin' your balls. Maybe you have a things with brett like some people have with cilantro?
I used that same analogy the other day. But I have had others at a bottle share tell me that Band Aids was the perfect description for a Brett saison we were drinking.
Posted on 5/6/15 at 3:56 pm to BMoney
quote:
I used that same analogy the other day. But I have had others at a bottle share tell me that Band Aids was the perfect description for a Brett saison we were drinking.
I think I would say I get that out of some of the straight up saisons.
Didn't think Saison-Brett from Boulevard had that in the vertical we had before Zapp's.
Posted on 5/6/15 at 4:05 pm to s14suspense
Reading over these new 2015 BJCP style guidelines... Going to take a while to get used to these.
1) How dose Gose end up in historic beers with styles that are no longer brewed commercially?
2) I'll judge lite american lagers all day before getting stuck judging that new pumpkin beer category...
1) How dose Gose end up in historic beers with styles that are no longer brewed commercially?
2) I'll judge lite american lagers all day before getting stuck judging that new pumpkin beer category...
Posted on 5/6/15 at 4:30 pm to LSUGrad00
I only very briefly skimmed through some of them. More research is needed. I did notice in the Saison category they had a few commercial examples that would get absolutely destroyed in judging based on the category descriptions.
Posted on 5/6/15 at 8:07 pm to LSUGrad00
quote:
1) How dose Gose end up in historic beers with styles that are no longer brewed commercially?
2) I'll judge lite american lagers all day before getting stuck judging that new pumpkin beer category...
Oh man. Should be interesting..
Posted on 5/7/15 at 7:43 am to s14suspense
decided yesterday that I would tweak my SMaSH recipe. It won't have any boil additions. I will use an ounce FWH, an ounce at flame-out, an ounce at 180 F, and 2 ounces dry hop.
My question regarding my procedure post-flame-out is whether I should chill like normal from flame-out to 180 F, and should I continue to chill like normal after the 180 F addition until it is at the proper pitching temp?
Or, should I let it chill on it's own to 180 giving the flame-out hops more time in the hot wort, and should I let the 180 addition steep a while before chilling?
My question regarding my procedure post-flame-out is whether I should chill like normal from flame-out to 180 F, and should I continue to chill like normal after the 180 F addition until it is at the proper pitching temp?
Or, should I let it chill on it's own to 180 giving the flame-out hops more time in the hot wort, and should I let the 180 addition steep a while before chilling?
Posted on 5/7/15 at 8:37 am to LoneStarTiger
quote:
I will use an ounce FWH, an ounce at flame-out, an ounce at 180 F
Three ounces of hops? Is this a 2 gallon batch? ;)
I don't brew a ton of IPAs, but I would probably do something like this..
Stop Boil -> Add Flame Out Hops -> Let it self chill to 180 F -> Add Hop Stand Hops -> Wait 15-30 minutes -> chill to pitch temps
This post was edited on 5/7/15 at 8:39 am
Posted on 5/7/15 at 8:38 am to LSUGrad00
quote:
Three ounces of hops? Is this a 2 gallon batch? ;)
just a weak session beer. may as well be Bud light
Posted on 5/7/15 at 8:42 am to LoneStarTiger
quote:
My question regarding my procedure post-flame-out is whether I should chill like normal from flame-out to 180 F, and should I continue to chill like normal after the 180 F addition until it is at the proper pitching temp?
I've been chilling to 180 (it takes about 90 seconds), then adding the whirlpool/steeping hops then.
And you need more hops.
Posted on 5/7/15 at 8:46 am to BMoney
MOAR Hops!!!
Posted on 5/7/15 at 8:50 am to BMoney
quote:
And you need more hops.
dammit. I am susceptible to peer pressure
I will make the flame-out and whirlpool 1.5 ounces. That puts it really close to the schedule my FI clone used, which I am thoroughly enjoying.
Posted on 5/7/15 at 8:56 am to LoneStarTiger
quote:
I will make the flame-out and whirlpool 1.5 ounces
yeah, but half ounces are bad karma
You should probably just go ahead and bump them to 2 ounces.
Posted on 5/7/15 at 9:00 am to LSUGrad00
quote:
You should probably just go ahead and bump them to 2 ounces.
:kige:
Posted on 5/7/15 at 9:16 am to LSUGrad00
Posted on 5/7/15 at 10:42 am to LoneStarTiger
So my journey into sour brewing begins. Before i actually brew, i need to do some research. Here are my plans.
Start drinking more sours with different bacteria and figure out what i like.
Listen to the Sour Hour
By the book American Sour Beers
Dedicate all my used plastic equipment to sours and buy all new equipment for standard brewing. (bottling bucket, racking cane, thief, etc...)
Buy 5-1 gallon fermenters for experimentation
Do some research at LINK
Learn how to culture bottle dregs
Start brewing.
I'd say by early fall i'll be ready to brew my first batch of sour.
Start drinking more sours with different bacteria and figure out what i like.
Listen to the Sour Hour
By the book American Sour Beers
Dedicate all my used plastic equipment to sours and buy all new equipment for standard brewing. (bottling bucket, racking cane, thief, etc...)
Buy 5-1 gallon fermenters for experimentation
Do some research at LINK
Learn how to culture bottle dregs
Start brewing.
I'd say by early fall i'll be ready to brew my first batch of sour.
This post was edited on 5/7/15 at 10:55 am
Posted on 5/7/15 at 10:44 am to BugAC
quote:
So my journey into sour brewing begins. Before i actually brew, i need to do some research. Here are my plans.
Let me guess, you're a planner?
Posted on 5/7/15 at 10:45 am to BugAC
I would recommend a couple things, though I'm not experienced either
- use glass carboys, not plastic
- listen to the Sour Hour podcasts from the brewing network
- use glass carboys, not plastic
- listen to the Sour Hour podcasts from the brewing network
Page 319 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News