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Message
re: Homebrewing: In-Process Thread
Posted on 6/17/15 at 6:11 pm to BugAC
Posted on 6/17/15 at 6:11 pm to BugAC
quote:
For the sour brewers, where do you ferment your beers?
I keep them in the closet next to all of my "cellared" beers. It stays between 72 - 74 in there and I have never noticed any smells, unless I have something open for additions.
quote:
It gets about 76-80 there.
I would go cooler than that. I think JK aims for the upper 60's to prevent pedio from making things too sharp.
quote:
FWIW, i plan on splitting the batch and using different souring techniques/yeasts in different batches.
IMHO, if you are going to do a sour then you should have as robust of a yeast/bug blend as possible. I've found that more diversity tends to result in more rounded brews. I also like to add everything at the start, this is going to mimic spontaneous fermentation as closely as possible. However, it is a bit more risky than the super controlled process of adding different yeast/bugs at different times.
0
Posted on 6/18/15 at 7:59 am to LoneStarTiger
quote:
Bug, I can't wait for you to make a sour, given your attention to detail and meticulous nature while brewing
Oh, it's going to be entertaining. Be prepared, sour brewers, to answer a LOT of questions.
Posted on 6/18/15 at 11:31 am to BugAC
Brewing a batch of 3F Gumballhead clone today.. Need this ready two weeks from today so it will be tight with the dry hopping
OG: 1.054
Mash Temp: 152
Boil Time: 60 min
Est ABV: 5.6%
Malt
54% 2-row
34% Red Wheat
12% Caravienne
Hops
0.75oz Amarillo FWH
0.75oz Amarillo 15min
1.00oz Amarillo 0min
1.00oz Amarillo 180F
2.00oz Amarillo DryHop (3 days)
OG: 1.054
Mash Temp: 152
Boil Time: 60 min
Est ABV: 5.6%
Malt
54% 2-row
34% Red Wheat
12% Caravienne
Hops
0.75oz Amarillo FWH
0.75oz Amarillo 15min
1.00oz Amarillo 0min
1.00oz Amarillo 180F
2.00oz Amarillo DryHop (3 days)
Posted on 6/18/15 at 12:56 pm to LSUGrad00
What yeast LSUGrad? I brewed a similar gumballhead clone Saturday (extract and specialty grains though) and used US-05 yeast because that's my house brand. It got up to 80F in the fermenter (oops) from initially pitching at 62F and last night I checked SG and it's at 1.008 (from 1.055) and tastes pretty great (no noticeable off flavors). I figure a few more days for the yeast to clear up/clean up and it should be ready for dry hop by Sunday for sure.
So 2 weeks brew to glass for that yeast and highish fermentation temps seems doable.
So 2 weeks brew to glass for that yeast and highish fermentation temps seems doable.
Posted on 6/18/15 at 1:40 pm to Canuck Tiger
Will probably use the same yeast.
I typically ferment in the mid to high 60s, but with a healthy pitch it should ferment out in a 5 days or so.
Which leaves plenty of time for dry hopping, kegging, and sampling.
I typically ferment in the mid to high 60s, but with a healthy pitch it should ferment out in a 5 days or so.
Which leaves plenty of time for dry hopping, kegging, and sampling.
Posted on 6/18/15 at 2:25 pm to BugAC
quote:
Oh, it's going to be entertaining. Be prepared, sour brewers, to answer a LOT of questions.
its a shame search doesn't work better on here, I know I asked a ton of questions regarding sours in this thread.
I went with the "safer" route of primary with ale yeast, then I racked onto fruit and added a sour blend. I haven't fooled with it in several weeks other than checking to make sure the airlock has water in it.
Posted on 6/18/15 at 4:31 pm to LoneStarTiger
quote:
I went with the "safer" route of primary with ale yeast, then I racked onto fruit and added a sour blend.
My plan exactly. I also have a bottle of cantillon i want to use the dregs on i'd like to add.
Haven't got to it yet in American sours, but i have concerns with bottling. They start talking about having to add yeast and bottle bombs, and i try to block it out, until i'll have to deal with it.
Posted on 6/18/15 at 5:18 pm to BugAC
You planning to mash hot? I don't remember what I mashed in at but I know it was 1024 when I racked it. The idea was to give the brett something to eat on to get going.
I'm planning to make another sour that should be ready before the one I have souring now. I've been collecting Rds' Brett blend, and Jester King dregs, and Crooked Stave dregs. I had planned to make a couple gallons of wort to let them eat, but instead I want to make a farmhouse table beer like Le Petite Prince. If I'm gonna make a beer with it, may as well make something I can drink.
I'm planning to make another sour that should be ready before the one I have souring now. I've been collecting Rds' Brett blend, and Jester King dregs, and Crooked Stave dregs. I had planned to make a couple gallons of wort to let them eat, but instead I want to make a farmhouse table beer like Le Petite Prince. If I'm gonna make a beer with it, may as well make something I can drink.
Posted on 6/18/15 at 8:50 pm to LoneStarTiger
quote:
You planning to mash hot? I don't remember what I mashed in
I don't know. I've been thinking about this and need to read up more, but the hotter you mash the more unfermentable sugars are left behind. So wouldn't I want to mash at normal temps? Or is Brett and the bugs able to eat those sugars that sach doesn't ferment?
Posted on 6/18/15 at 8:52 pm to BugAC
quote:
Or is Brett and the bugs able to eat those sugars that sach doesn't ferment?
Yep, that's right. The brett can break down the complex sugars and eat them.
I'm not sure there is anything brett won't eat
Posted on 6/19/15 at 6:43 pm to LoneStarTiger
I just pulled a sample from an old no-boil sour I did back at the end of February. It was DMS city, and I was about to dump it after a month, but I wanted to see if the brett could clean it up at all. I'll be damned if that brett isn't slowly cleaning it. It is almost gone now. It has just the right amount of tartness and funk. There is still a little DMS that comes in the aroma, however. I'd still drink it now even with the slight DMS aroma because it tastes so good, but I think I'm going to let it ride for a while longer and see if it can't get scrubbed of all the DMS.
Posted on 6/20/15 at 12:00 pm to BottomlandBrew
Pulling out all the stops today brewing a 10 gal tripel with my dad for Father's day. Went and got RO water, built up as close as I could to Chimay water profile; I paid attention to mash temps, pre boil gravity, etc. Going to make this beer perfect. It's funny to me how I have all this knowledge and ability but chose to be lazy for most beers.
Posted on 6/20/15 at 12:23 pm to Fratastic423
The ol' "frick it, that's too much work" routine is easy to fall in to.
Posted on 6/20/15 at 12:37 pm to Fratastic423
Bug is brewing sours
Frat is building up from RO
If BMoney starts brewing lagers I'm heading for the bunkers bc the apocalypse is near.
Frat is building up from RO
If BMoney starts brewing lagers I'm heading for the bunkers bc the apocalypse is near.
Posted on 6/20/15 at 12:39 pm to LSUGrad00
Hahaha, the end times are near
Posted on 6/20/15 at 12:40 pm to Fratastic423
Serious question, when brewing strong Belgian beers when do y'all add your sugar? My plan is to add half in the boil then half two days into fermentation. Thoughts?
Posted on 6/20/15 at 1:00 pm to Fratastic423
I've done both and think I prefer adding some simple sugars once fermentation kicks off for larger beers.
I feel like adding the sugar late helps the yeast do a better job reaching my desired FG.
I feel like adding the sugar late helps the yeast do a better job reaching my desired FG.
This post was edited on 6/20/15 at 1:02 pm
Posted on 6/20/15 at 1:06 pm to LSUGrad00
quote:
Bug is brewing sours
Frat is building up from RO
If BMoney starts brewing lagers I'm heading for the bunkers bc the apocalypse is near.
Posted on 6/20/15 at 4:58 pm to Fratastic423
quote:
It's funny to me how I have all this knowledge and ability but chose to be lazy for most beers.
Change that to "all beers" and I'm okay with it
quote:
The ol' "frick it, that's too much work" routine is easy to fall in to.
Esp, when it produces delicious beer
Posted on 6/21/15 at 12:43 am to Fratastic423
quote:
when brewing strong Belgian beers when do y'all add your sugar?
I've come to adding all sugars at 10 minutes before flame out. Adding at high krausen always results in too much sweetness IMO.
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