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re: Homebrewing: In-Process Thread
Posted on 8/12/15 at 3:03 pm to LSUGrad00
Posted on 8/12/15 at 3:03 pm to LSUGrad00
quote:
no, unless you want to brew a continuously hopped 90 minute malt bomb IPA clone.
Man my tastes have changed. I used to love DFH 90 minute, and 60 minute. I got some last year as a gift, and i can't hardly drink them now. The 90 minute is so malty. 4-5 years ago i thought that was the best and hoppiest IPA i've ever had. The brewing world has come a long way in a few short years.
That is one thing. Hop science is still relatively new, and we are in store for even better IPA's to come, i think, based off of what the lab rats figure out.
This post was edited on 8/12/15 at 3:05 pm
1
Posted on 8/12/15 at 3:11 pm to BugAC
Been a while since I've had 90 but I had 60 recently and enjoyed it still.
Posted on 8/12/15 at 3:16 pm to s14suspense
quote:
Been a while since I've had 90 but I had 60 recently and enjoyed it still.
60 is better than 90 nowadays. 90 is too malty for me. But there are other IPA's i'd go to that are locally available here, over 60.
Posted on 8/12/15 at 3:45 pm to BugAC
Fresh Sweetwater and Stone IPA are pretty nice I agree.
Posted on 8/17/15 at 7:26 am to s14suspense
A pictorial update.
German Hefeweizen "El Jefe" - It came out good, but a lot of clove and banana flavors from this yeast. I'm assuming some will subside over time. Not bad though, but not sure if i'd brew again. It is, however, the clearest beer i've ever brewed. I was expecting it to be hazy, like most German Hefe's, but this cleaned up very nice.
German Hefe on blueberries "foxgate farms blue" - This was the hefe i brewed but split off and racked onto blueberries. As of a week or 2 ago, it wasn't very good. Too much of the banana and cloves mixed with the hint of blueberry wasn't very good. Yesterday, however, it is pretty tasty. The banana/clove flavors have subsided and the blueberry is a little more pronounced. Very easily drinkable beer. Also, has a beautiful pinkish color to it from the blueberries.
In the end, i'll just stick with American Wheat beers for fruited beers. I may try to submit this to the Robert's Cove Oktoberfest competition, since my oktoberfest i brewed won't be ready.
German Hefeweizen "El Jefe" - It came out good, but a lot of clove and banana flavors from this yeast. I'm assuming some will subside over time. Not bad though, but not sure if i'd brew again. It is, however, the clearest beer i've ever brewed. I was expecting it to be hazy, like most German Hefe's, but this cleaned up very nice.
German Hefe on blueberries "foxgate farms blue" - This was the hefe i brewed but split off and racked onto blueberries. As of a week or 2 ago, it wasn't very good. Too much of the banana and cloves mixed with the hint of blueberry wasn't very good. Yesterday, however, it is pretty tasty. The banana/clove flavors have subsided and the blueberry is a little more pronounced. Very easily drinkable beer. Also, has a beautiful pinkish color to it from the blueberries.
In the end, i'll just stick with American Wheat beers for fruited beers. I may try to submit this to the Robert's Cove Oktoberfest competition, since my oktoberfest i brewed won't be ready.
This post was edited on 8/17/15 at 7:44 am
Posted on 8/17/15 at 8:01 am to BugAC
Also, my Oktoberfest is at the diacetyl rest stage and will be going into lagering when i get home from work. Took a sample and it is at 1.014, pre-rest. 1.013 was target FG. I'm hitting my marks pretty good after making some adjustments to my equipment profile.
The brew tastes fantastic. It is incredibly drinkable. Meaning, i could drink multiple of these beers, just based off the sample from the fermenter.
Can't wait for this beer to be done. I'm going to lager for about 2 weeks and see how it is. If it needs more cleaning up, then i'll let it go the full 30.
It's funny, Oktoberfest was the reason i got into homebrewing. I wanted to brew one of these when i first started brewing, as at the time, it was my favorite style. But the lagering process scared me away. 4 years later, and i'm finally getting around to it.
Also, i got around to drinking a bottle of hill farmstead Dorothy. This is an incredible beer. Honestly, i thought it was more of a standard pale ale, before i opened it, without thinking. If i would have known it was a "sour" i would have waited and shared it. But, it was a fantastic beer. This is definitely what i want in my sour beer. I know before i stated i wanted a hint of sourness, but i also want some of the character of this beer, which is the barnyard "funk" character of brett, i'm assuming. It wasn't overly funky, it wasn't overbearing. It was perfect.
I saved the dregs in a mason jar and have it in the fridge. LSUGrad, i believe, told me that they referment with a clean yeast before bottling, however. So i'm wondering if i'd be able to pull any of the funk from this? I still have a bottle of Hill Farmstead, Arthur, which i'll also save the dregs. Question, as long as i keep the dregs in the mason jar in the fridge, do i need to do anything additional to preserve them? I'll be making a starter with it to repopulate, eventually. Just wondering.
The brew tastes fantastic. It is incredibly drinkable. Meaning, i could drink multiple of these beers, just based off the sample from the fermenter.
Can't wait for this beer to be done. I'm going to lager for about 2 weeks and see how it is. If it needs more cleaning up, then i'll let it go the full 30.
It's funny, Oktoberfest was the reason i got into homebrewing. I wanted to brew one of these when i first started brewing, as at the time, it was my favorite style. But the lagering process scared me away. 4 years later, and i'm finally getting around to it.
Also, i got around to drinking a bottle of hill farmstead Dorothy. This is an incredible beer. Honestly, i thought it was more of a standard pale ale, before i opened it, without thinking. If i would have known it was a "sour" i would have waited and shared it. But, it was a fantastic beer. This is definitely what i want in my sour beer. I know before i stated i wanted a hint of sourness, but i also want some of the character of this beer, which is the barnyard "funk" character of brett, i'm assuming. It wasn't overly funky, it wasn't overbearing. It was perfect.
I saved the dregs in a mason jar and have it in the fridge. LSUGrad, i believe, told me that they referment with a clean yeast before bottling, however. So i'm wondering if i'd be able to pull any of the funk from this? I still have a bottle of Hill Farmstead, Arthur, which i'll also save the dregs. Question, as long as i keep the dregs in the mason jar in the fridge, do i need to do anything additional to preserve them? I'll be making a starter with it to repopulate, eventually. Just wondering.
Posted on 8/17/15 at 8:32 am to BugAC
quote:
told me that they referment with a clean yeast before bottling,
Their clean bottle conditioned beers are bottled with a different yeast strain.
I'm not really sure about their brett beers. There may be a mix of brett and sacc in the Dorothy dregs, but it's worth building up to find out.
quote:
Question, as long as i keep the dregs in the mason jar in the fridge
FWIW Chad Yakobson from Crooked Stave recommends keeping brettanomyces cultures at room temperature.
Posted on 8/17/15 at 8:57 am to LSUGrad00
quote:
FWIW Chad Yakobson from Crooked Stave recommends keeping brettanomyces cultures at room temperature.
What about for longer storage. Such as 3 or 4 weeks?
Posted on 8/17/15 at 4:14 pm to LSUGrad00
After seeing the post about that shitty Baton Rouge Beer Fest and getting hit up by at least 6 different beer events this fall, I thought I'd bring up a question some of the guys in our club have been tossing around.
How viable would a homebrew only beer festival be in Baton Rouge?
I was thinking something along the lines of a private members only event where a keg donation OR $35 gets you a 1 day membership and entry into to the event. Since it's a members only private event it's not subject to most ATC regulations.
I'm just not sure the keg/person/hour ratio, how much beer would be needed for an event like that, and if there would be enough interest from brewers to give away more beer.
How viable would a homebrew only beer festival be in Baton Rouge?
I was thinking something along the lines of a private members only event where a keg donation OR $35 gets you a 1 day membership and entry into to the event. Since it's a members only private event it's not subject to most ATC regulations.
I'm just not sure the keg/person/hour ratio, how much beer would be needed for an event like that, and if there would be enough interest from brewers to give away more beer.
Posted on 8/17/15 at 4:18 pm to LSUGrad00
quote:
How viable would a homebrew only beer festival be in Baton Rouge?
The best idea in terms of festivals. Honestly, if a festival doesn't include homebrews, i don't go to it.
quote:
I was thinking something along the lines of a private members only event where a keg donation OR $35 gets you a 1 day membership and entry into to the event.
Only club members can attend???
Posted on 8/17/15 at 4:25 pm to BugAC
quote:
Only club members can attend???
It's like an after hours club where you are a member for a short duration. I've never understood how those are legal, but I'm glad they are.
Posted on 8/17/15 at 4:26 pm to BugAC
quote:
Only club members can attend???
Short answer is yes, for the type of event we are looking into.
Homebrewers and organizations composed primarily of homebrewers cannot apply for or be granted a special events permit from the ATC.
So any event where homebrew is provided to the public either has to go through two channels
1) A different organization (non-profit) can acquire the special events permit and host the event.
OR
2) You can make the event a members only event, but you can offer 1 day memberships at the door.
Posted on 8/17/15 at 4:31 pm to LSUGrad00
quote:
You can make the event a members only event, but you can offer 1 day memberships at the door
Is it just a one day membership or do you have to provide a full year membership? I would think that just doing a single day membership would get dicey.
For us it would be finding a good time of the year to do it. There are just so many things going on this time of the year it seems. The summer is crazy in terms of getting anyone to do anything. The spring we have Iron Brewer and Zapp's. Other than the winter I dont see a ton of opportunities.
I think there would be some interest in expanding Iron Brewer potentially.
Posted on 8/17/15 at 4:47 pm to Fratastic423
quote:
Is it just a one day membership or do you have to provide a full year membership?
Probably right, make it a whole year... I don't think the duration of membership affects the worth of the event either way, but it may keep the authorities from messing with you.
quote:
I think there would be some interest in expanding Iron Brewer potentially.
this event is stellar and IMO hands down the best beer related event in Louisiana. All of our guys who brewed for Iron Brewer had a blast and want to do it again next year.
Posted on 8/17/15 at 9:17 pm to LSUGrad00
The big club in Nacogdoches has a brew fest every year and thanks to TABC, they have to do the very thing you're asking about. To attend the feat you must be a member, and they are limited to the number of members. Folks can also donate a beer for membership unless they live within the county. It is a full membership, good for a year.
In order to carry on the rest of the year with their business as usual, they put attendance restrictions on things like bein an officer. You have to attend a certain number of meetings to be eligible to get elected.
In order to carry on the rest of the year with their business as usual, they put attendance restrictions on things like bein an officer. You have to attend a certain number of meetings to be eligible to get elected.
Posted on 8/18/15 at 8:19 am to LoneStarTiger
I think most of the homebrew events in Texas work that way, I know Dixie Cup and Lunar do.
We have the same stipulations on meeting attendance built into our by laws, but if someone outside the club wants to take over herding these drunks more power to them.
We have the same stipulations on meeting attendance built into our by laws, but if someone outside the club wants to take over herding these drunks more power to them.
Posted on 8/18/15 at 12:37 pm to LSUGrad00
I'm a novice at this and have a question about yeast starters. For my fist couple of batches I have just pitched liquid yeast. I wanted to know if creating a yeast starter is necessary and something I should do with every brew?
Posted on 8/18/15 at 12:45 pm to Slim_Charles69
quote:
I'm a novice at this and have a question about yeast starters. For my fist couple of batches I have just pitched liquid yeast. I wanted to know if creating a yeast starter is necessary and something I should do with every brew?
Not a terrible habit to be in for quicker starts to your fermentation and a little ease of your mind.
Posted on 8/18/15 at 12:57 pm to s14suspense
Thanks gonna do one on my next brew
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