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re: Homebrewing: In-Process Thread
Posted on 5/20/15 at 9:07 am to Fratastic423
Posted on 5/20/15 at 9:07 am to Fratastic423
You can probably keep it outside this time of year and it'll cut that time down a good bit.
2
Posted on 5/20/15 at 9:16 am to BottomlandBrew
I started my dregs collection last night, with the first being from rds' sour saison. For now I am keeping them in a jar in the fridge until I can make a wort to put them in and leave in a closet. From there I will continue to add dregs as I get to them, and every so often decant off some of the liquid, make fresh wort, and add it in. I have no idea what I will use this for, at the moment, but I hope to have a nice collection of bugs and yeast to use at some point.
Posted on 5/20/15 at 9:21 am to BottomlandBrew
quote:
You can probably keep it outside this time of year and it'll cut that time down a good bit.
Good point. i really felt that 4-6 months was a long time to sour a gallon of wort with a full yeast pack.
On the bottle dregs front I put away 6 different bottle dregs into White Labs viles. Probably should find another location than the fridge to keep them in so the wife doesnt get mad.
Posted on 5/20/15 at 9:29 am to Fratastic423
quote:
(their recipe said like 4 months of the starter which I cannot see needing to go that long)
They also recommended using East Coast Yeasts berliner blend... They may as well suggest fermenting with unicorn cock because it's almost as easy to find as a ECY sour culture.
Posted on 5/20/15 at 9:38 am to LoneStarTiger
quote:
I started my dregs collection last night, with the first being from rds' sour saison. For now I am keeping them in a jar in the fridge until I can make a wort to put them in and leave in a closet.
How long can i store dregs without using them? I have some sours i want to pop open, but i want to keep the dregs, so i'm holding off on opening them. I was planning on just putting them in either some old white labs yeast vials or some sanitized mason jars.
Also, do you combine your dregs into one container, or separate them out?
This post was edited on 5/20/15 at 9:41 am
Posted on 5/20/15 at 9:46 am to BugAC
quote:
How long can i store dregs without using them? I have some sours i want to pop open, but i want to keep the dregs, so i'm holding off on opening them. I was planning on just putting them in either some old white labs yeast vials or some sanitized mason jars.
Also, do you combine your dregs into one container, or separate them out?
I am sure they die off eventually, but I am not concerned. I am keeping them separate.
Posted on 5/20/15 at 9:47 am to LSUGrad00
quote:
(their recipe said like 4 months of the starter which I cannot see needing to go that long)
That makes absolutely no sense to me. Seems like the longest possible least efficient way of doing things and not at all within any modern standard practice.
Posted on 5/20/15 at 9:51 am to BugAC
quote:
How long can i store dregs without using them?
I've read that you should use them as soon as you can and try to use them from fresh bottles, but I don't have anything planned, for now. I intend to make a "mini-sour", less than a gallon, like I mentioned earlier, to keep them happy for a longer period of time. But I think that if you can use dregs from bottles that are a year old, why couldn't you keep dregs for a year?
I probably should keep them seperate, or at least keep rds' seperate from Jester King and seperate from Cantillon, but I'm too lazy for all that. I'm just going to pitch them all together and see what happens. The worst thing that can happen is I end up throwing away dregs I probably would have thrown out anyways.
Posted on 5/20/15 at 9:52 am to Fratastic423
quote:
I am sure they die off eventually, but I am not concerned. I am keeping them separate.
I may start storing them then every 3 or 4 months make a small starter, then seal them up again just to keep them viable a little longer.
This post was edited on 5/20/15 at 9:53 am
Posted on 5/20/15 at 10:07 am to s14suspense
quote:
Seems like the longest possible least efficient way of doing things and not at all within any modern standard practice.
I agree... If you can make a 5 gallon lacto based sour in 2-3 weeks, I don't see why you would need 4 months for 1 gallon.
Posted on 5/20/15 at 10:16 am to LSUGrad00
When I plan to decant some of the liquid from my dreg collection, should I cold crash it? I've read that it could kill the brett, but I don't know how a day in the fridge will kill them if they are viable in bottles after being cold.
Posted on 5/20/15 at 10:23 am to LSUGrad00
quote:
I agree... If you can make a 5 gallon lacto based sour in 2-3 weeks, I don't see why you would need 4 months for 1 gallon.
Making sure I wasn't going crazy. Don't have the zymurgy but that just didn't make sense at all.
Posted on 5/20/15 at 10:27 am to BugAC
quote:
Hop Bill - 91 ibu's
1.2 oz El Dorado - First Wort
1 oz El Dorado - 20 min
1 oz. azacca - 5 min
1 oz. motueka - 5 min
1.8 oz. el dorado - whirlpool/hop stand
1 oz. azacca - whirlpool/hop stand
dry hop
1 oz el dorado - 5 days
1 oz azacca - 5 days
1 oz Motueka - 5 days
1 oz el dorado - 3 days
So i'm brewing this sunday. Ended up going with azacca hops, subbed in for amarillo. Again, never used any of these hops before, so should be interesting. I'm using Gigayeast Vermont IPA yeast. I've been thinking about possibly splitting the batch and using vermont ipa in one and either an english ale or Norcal Ale #5. Can't decide if i want to split this batch, or go with a single yeast since its new hops i'm using.
Haven't brewed in 2 months, had to make room in the fermenting freezer first. Went from 6 cases of homebrew to 1.5 thanks to a couple bachelor parties and giving out a few. Can't wait to brew again. Trying out a couple different things. 1) Using fermcaps 2) waiting for my wort to cool before whirlpool hops and 3) possibly dry hopping directly in the primary.
Yall don't think i'm using too much dry hops, do ya? It's a higher IBU beer so i figured i'd ramp up the dry hops. Total of 11 oz. of hops in this batch.
This post was edited on 5/20/15 at 10:28 am
Posted on 5/20/15 at 10:34 am to BugAC
quote:
too much dry hops
Posted on 5/20/15 at 10:35 am to BugAC
quote:
Yall don't think i'm using too much dry hops, do ya?
What is this "too much dry hops" you speak of?
Posted on 5/20/15 at 10:38 am to BMoney
quote:
What is this "too much dry hops" you speak of?
Just thought i'd ask. Carry on
Posted on 5/20/15 at 10:40 am to BugAC
quote:
Just thought i'd ask.
Give my experience dry hopping with El Dorado, the question should be, "is that enough dry hops?"
Posted on 5/20/15 at 10:59 am to BMoney
I'm getting excited about the azacca. Depending on how this turns out, based on description, azacca seems like it would pair well with citra.
This post was edited on 5/20/15 at 11:00 am
Posted on 5/20/15 at 4:26 pm to BMoney
quote:
the question should be, "is that enough dry hops?"
Yep, I always add what I think is appropriate dry hops and then clean out my freezer by adding the hops that are in opened packets and such.
Posted on 5/20/15 at 6:54 pm to RedHawk
So, weird thing just happened. I had a few friends over and we were drinking some brews and I decided to throw a home-brew in the freezer so we could try it before we went out. Well, I forgot it until this morning (it completely froze) and was a little mad at myself. I decided to let it sit out and thaw all day and I just opened it.... it's frickin' perfect. All the yeast dropped out, zero chill haze, and the carbonation is absolutely on point. I'm floored.
This post was edited on 5/20/15 at 6:56 pm
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