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re: Homebrewing: In-Process Thread
Posted on 6/14/15 at 9:33 pm to BottomlandBrew
Posted on 6/14/15 at 9:33 pm to BottomlandBrew
Hmmm. Just dry hopped and fruited our TropicAle with amarillo and Citra with pineapple and mango.
0
Posted on 6/14/15 at 9:45 pm to Creamer
quote:
Can you add orange peel after primary?
Yes, you can add anything at anytime, at least that is my story and I'm sticking to it
There was also orange peel in the boil, but I should get some different characteristics out of the secondary orange peel vs the boil. quote:
Also, what are you drinking homebrew out of at the beach?
Bottles, going to bottle this in a week or two and give it almost a month to bottle condition. Hopefully, it is an easy drinker for the beach.
Posted on 6/15/15 at 1:29 pm to rds dc
quote:
Then I'll add some orange peel to my beach beer - 100% Brett wheat, just keeping it real simple since it will be for a lot of non-farmhouse beer drinkers. My brothers brewed up a batch of double IPA for the same beach trip.
I also want to make a pull from my 2 year old sour barrel. Maybe bottle some straight and then dry hop the rest with Citra and bottle with champagne yeast.
ISO the brett wheat and barrel pull: FT Plum Wheat and Simcoe/Vienna SMaSH
Posted on 6/16/15 at 4:30 pm to LoneStarTiger
So i brewed my IPA 3 weekends ago. The redstick brewmasters clash of the carboys competition is coming up August 1st. You think this IPA is safe to enter, or will the hops fade too fast?
It is generously hopped. Bottled on 6/7 and will have been in the bottle for 8 weeks.
Nevermind, i think i'm good.
It is generously hopped. Bottled on 6/7 and will have been in the bottle for 8 weeks.
Nevermind, i think i'm good.
Posted on 6/16/15 at 4:34 pm to BugAC
Nope. Brew it again.
Posted on 6/16/15 at 7:04 pm to s14suspense
Barleywine gravity is starting to stabilize around 1.020. It will probably drop a couple more points and end up around 12.25% ABV.
Really happy with this one so far. I'm going to let it sit a couple more weeks, drop the yeast out, and then add the dry hops.
Posted on 6/17/15 at 7:16 am to LSUGrad00
quote:
LSUGrad00
You may want to edit the format for the entry form for clash of the carboys. The column for type of hops is too small to write anything into. Also, need a few more lines for hops.
Also, there is a line that says WATER TREATMENT Type/Amount and there is only one small line there. No way to fit the treatment amounts.
And not to be picky, but is there a way to make this form typeable?
This post was edited on 6/17/15 at 7:17 am
Posted on 6/17/15 at 8:21 am to LSUGrad00
I put the a fermenter in the fridge on Sunday to cold crash it, and I'm planning to use gelatin to clear it up, but I'm debating whether to go ahead and put the gelatin in the carboy or do it after I keg the beer. There is a ton of trub and hop material in the bottom of the carboy already that I will have to try not to siphon into the keg. I think I will go ahead and keg it, then add the gelatin.
Posted on 6/17/15 at 8:23 am to LoneStarTiger
I find gelatin in the keg is easier. Just pour off the mess and you're good to go.
Posted on 6/17/15 at 8:35 am to BottomlandBrew
quote:
I find gelatin in the keg is easier. Just pour off the mess and you're good to go.
Is there a time period you pour the mess off? I think I did that for the RIS I have now and at some point it got real chunky and clogged up the liquid out until I hit it with 40psi or so.
Posted on 6/17/15 at 8:37 am to BugAC
quote:
You may want to edit the format for the entry form for clash of the carboys
Thanks for the heads up on this.
The recipe form that prints with the entry info is unnecessary for this competition. It should be disabled in the site now.
Posted on 6/17/15 at 8:43 am to BugAC
quote:
You may want to edit the format for the entry form for clash of the carboys. The column for type of hops is too small to write anything into. Also, need a few more lines for hops.
Also, there is a line that says WATER TREATMENT Type/Amount and there is only one small line there. No way to fit the treatment amounts.
Fun fact about me. I have never filled out any recipe stuff on competition beers. Every competition I have entered has said it wasn't necessary when pressed on it.
Posted on 6/17/15 at 8:48 am to Fratastic423
My dad wants to brew a beer with me and my son (not yet 2) on Sunday for father's day. He requested a Belgian Tripel, wants to call it a 3 Generation Tripel. So i did some research on Chimay White Label and put this together:
10 gallons
23.5 lbs Belgian Pilsner (mix of Chateau and Franco-Belg based on availability of LA Homebrew)
1 lb Liquid Candi Sugar 1
1 lb Cane Sugar
1.33 oz Chinook at 60
2 oz Hallertau at 10
Mash at 148
WLP 550 starting at 65 for 2 days then let it raise up
I will probably go ahead an start with RO water and build it up, so will do more research on that before Sunday.
Pretty excited.
10 gallons
23.5 lbs Belgian Pilsner (mix of Chateau and Franco-Belg based on availability of LA Homebrew)
1 lb Liquid Candi Sugar 1
1 lb Cane Sugar
1.33 oz Chinook at 60
2 oz Hallertau at 10
Mash at 148
WLP 550 starting at 65 for 2 days then let it raise up
I will probably go ahead an start with RO water and build it up, so will do more research on that before Sunday.
Pretty excited.
Posted on 6/17/15 at 8:52 am to s14suspense
quote:
Is there a time period you pour the mess off?
the only time I used it, it took 5-7 days to really clear things up, but I had been drinking it during that time anyways, so I never really noticed and goo coming out
Posted on 6/17/15 at 9:55 am to s14suspense
I don't have a set time. I dissolve the gelatin in a small amount of warm water and add it to an already chilled keg. Give a quick shake, and let it sit for a day or two and then pour it off.
Posted on 6/17/15 at 1:19 pm to BottomlandBrew
For the sour brewers, where do you ferment your beers? I've read it takes 6 months to a year, and i'm curious where you store your fermenters? A dark closet somewhere? I have a couple recipes i want to use to make sours but don't want to keep a sour beer fermenting in my ferm fridge with my standard ales. Was thinking about putting it in a closet that shares a wall with the garage. It gets about 76-80 there. Would this be a good spot, Or do i need somewhere cooler? Would anything else in that closet be permeated with the smell of sour funk? We have some decorative pillows in there and my wife's wedding dress in there.
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
Posted on 6/17/15 at 1:29 pm to BugAC
I just have mine at room temp. Most of mine are fermented with a Saach strain then bugs are added, for the ones I am ageing at least. So I ferment like I would normal beers then add the bugs. I am just pushing them to the side of my beer room. It is kind of warm in there at the moment just due to other circumstances, but typically it is in the low 70's.
I have never noticed a smell from any of the carboys. The fermentation is not nearly as vigorous as with Saach, so that is never a problem.
If your carboys are sealed up the yeast isn't going anywhere either. So if to carboys are next to each other its not like bugs are going to jump from one carboy, land on the airlock of another, and make its way inside.
I have never noticed a smell from any of the carboys. The fermentation is not nearly as vigorous as with Saach, so that is never a problem.
If your carboys are sealed up the yeast isn't going anywhere either. So if to carboys are next to each other its not like bugs are going to jump from one carboy, land on the airlock of another, and make its way inside.
Posted on 6/17/15 at 1:39 pm to BugAC
I keep my sour beers at room temp in a brewhouse that stays in the 70's in the summer. During the winter I put a ferm wrap on them.
You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method.
You can easily turn around a great lacto sour in a month. Anything with pedio will take 6 months to a year at least. Brett is a different animal and it all depends on cell count and how you use it.
I think this is only there for Pro-Am competitions in case the brewers want to look at the ingredients before making a selection.
I would think it would only matter when rare hop varieties and expensive adjuncts factor into the decision.
You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method.
You can easily turn around a great lacto sour in a month. Anything with pedio will take 6 months to a year at least. Brett is a different animal and it all depends on cell count and how you use it.
quote:
Every competition I have entered has said it wasn't necessary when pressed on it.
I think this is only there for Pro-Am competitions in case the brewers want to look at the ingredients before making a selection.
I would think it would only matter when rare hop varieties and expensive adjuncts factor into the decision.
This post was edited on 6/17/15 at 1:44 pm
Posted on 6/17/15 at 5:00 pm to LSUGrad00
Figure some of you homebrewers may get a kick out of this...
IPA's are giving you man boobs
IPA's are giving you man boobs
Posted on 6/17/15 at 5:00 pm to BugAC
Bug, I can't wait for you to make a sour, given your attention to detail and meticulous nature while brewing
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