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re: Homebrewing: In-Process Thread
Posted on 9/15/15 at 3:07 pm to BMoney
Posted on 9/15/15 at 3:07 pm to BMoney
Interesting. I can go through phases where I'm turned off by a certain hop or hop characteristic.
I wonder if all of the Mosaic out there is getting past its prime or they're having to use up stuff they wouldn't have in the past because it's running short. New crops should be out soon I'd guess.
I wonder if all of the Mosaic out there is getting past its prime or they're having to use up stuff they wouldn't have in the past because it's running short. New crops should be out soon I'd guess.
1
Posted on 9/16/15 at 11:35 am to s14suspense
From the Omega Labs FB page..
Who wants to be the first one to try that HotHeadAle to ferment a DIPA at room temps?
quote:
We are happy to announce that will have three new releases for home and commercial brewers in the next few weeks. Ritebrew and Chicago Brew Werks will be starting pre-sales for the new offerings shortly. We will try to have enough in stock for all other interested retailers as well, so let your LHBS know if you see something you like.
OYL-057: HotHead Ale -- A remarkable ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. It has a unique fruitiness that makes it complementary to modern hop varieties. Attenuation: 75-85%; Flocculation: medium-high; Temperature: 62F-98F.
OYL-217: C2C American Farmhouse -- A "coast to coast" blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. Attenuation: 75-85%; Flocculation: low; Temperature: 68F-80F.
OYL-218: All The Bretts -- This will be an evolving blend comprised of nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains). When used in secondary, expect high attenuation and a fruity and funky complexity developing over time. Attenuation: 85+%; Flocculation: low; Temperature: 68F-85F.
Who wants to be the first one to try that HotHeadAle to ferment a DIPA at room temps?
Posted on 9/16/15 at 12:17 pm to LSUGrad00
I'll try it, I ferment everything at room temps
Posted on 9/16/15 at 5:43 pm to LoneStarTiger
quote:
I ferment everything at room temps
I can drink to that
Posted on 9/16/15 at 7:40 pm to rds dc
Brewed my saison this weekend and everything went well except my OG was only 1.041 instead of the target 1.050-55. What would be the most likely reason for this? It was an extract btw.
Posted on 9/16/15 at 8:09 pm to Chatagnier
Did you do a partial boil?
Some times when you top off a partial boil you can get some stratification within the carboy.
With extract, unless you volumes are off, generally the OG isn't far off the target OG.
Some times when you top off a partial boil you can get some stratification within the carboy.
With extract, unless you volumes are off, generally the OG isn't far off the target OG.
This post was edited on 9/16/15 at 8:10 pm
Posted on 9/16/15 at 8:13 pm to LSUGrad00
No I did a full boil. Only difference I did this time was keeping the lid on the brew pot during the boil.
Posted on 9/16/15 at 8:48 pm to Chatagnier
That probably affected your boil off rate.
Posted on 9/16/15 at 11:40 pm to Chatagnier
quote:
Only difference I did this time was keeping the lid on the brew pot during the boil.
Thats a no no. You didn't get enough boil off so your OG is low.
Posted on 9/17/15 at 8:41 am to rds dc
quote:
I can drink to that
I'm not quite ready to ferment in an open bucket in the garage just yet.
though I have taken your beers and used the dregs, so I guess technically your garage is in my beer too
Posted on 9/17/15 at 8:42 am to Chatagnier
quote:
keeping the lid on the brew pot during the boil.
yeah, don't do that. As mentioned it will affect your boil off and final volume and gravity, but also can lead to problems with DMS, I believe, if you go to all-grain
Posted on 9/17/15 at 8:55 am to LoneStarTiger
On Sunday during my brew day, I ended up with about 2 gallons of 1040 wort left in the mash tun. I drained it off into a bucket that I had milled the grain in, thinking that I would get a little lacto starter going and boil it up the next day. Well.....I completely forgot about it until this morning. Here is what I found when I opened the bucket: 
Smell wasn't too crazy so i am thinking that I will still boil it up tonight to see what happens. WTH right?
Here is what I found when I opened the bucket: Smell wasn't too crazy so i am thinking that I will still boil it up tonight to see what happens. WTH right?
Posted on 9/17/15 at 9:04 am to Chatagnier
quote:
No I did a full boil. Only difference I did this time was keeping the lid on the brew pot during the boil.
As others said, no reason to leave the lid on, and it could harm your brewing process. If you are worried about infection, then when you are boiling, there is almost no chance of infection at that time, unless you are pumping raw sewage into your brew pot.
I used to be very anal about sanitization and cleaning during all facets of brewing. The only time where it's important to be attentive is after the boil.
Posted on 9/17/15 at 10:18 am to BugAC
While boiling with the lid on can certainly affect you're boil off rate and potentially lead to other issues with all grain beers.
I don't think that alone would account for a 10 point difference in gravity on an extract batch.
That's almost the difference in gravity between preboil gravity and OG.
No matter the cause, in the end you will have beer.
I don't think that alone would account for a 10 point difference in gravity on an extract batch.
That's almost the difference in gravity between preboil gravity and OG.
No matter the cause, in the end you will have beer.
Posted on 9/17/15 at 10:46 am to LSUGrad00
quote:
I don't think that alone would account for a 10 point difference in gravity on an extract batch.
Didn't read that thread. Yeah, don't know what would call that other than maybe bad batch of extract?
The problem with extract is you can't really judge how it will finish, as you don't have control of mash temps to get your wort.
But like grad said, you'll have beer anyway. I know for me, i get anal about hitting the numbers, but in the end, if it tastes good, drink it. You can always brew more beer.
Posted on 9/17/15 at 7:05 pm to BugAC
So, I volunteered to bring a couple of kegs of my homebrew to a party next weekend, this'll be my first time serving my beer to a crowd, kinda nervous about it. Also, I'm undecided on how I'm going to serve it. I don't have a jockey box, so I was thinking of just throwing the kegs in a trash can and covering with ice and using a picnic tap. I was also thinking of using one of those paintball CO2 hookups to pressure the beer out, it'll already be carbed. Would this work or should I just try and find a jockey box?
Posted on 9/17/15 at 9:31 pm to I_heart_beer
Picnic taps are perfectly fine. Especially when you're offering free beer.
I haven't used one of those Handheld chargers to push beer yet but I can definitely see the advantages of them. Might pick one up soon.
I haven't used one of those Handheld chargers to push beer yet but I can definitely see the advantages of them. Might pick one up soon.
Posted on 9/18/15 at 7:37 am to s14suspense
How long do you guys dry hop?
I'm doing a 2 stage dry hopping, 1 batch at 7 days and 1 batch at 4 days. I was supposed to dry hop the final amount last night, but I got caught up doing something else, so my 2nd round of dry hops may go from 4 days to 3.
I was wondering if anyone has done any sort of experiments with taste/aroma difference in dry hopping. Now that i've got smaller carboys, been thinking about trying different things with IPA's just to see how they turn out. Hopefully this recipe will be my go to IPA recipe that i could perform experiments on later. Next IPA I brew i'll try different yeasts. Split the batch, do everything the same, but pitch london ale 3 (wyeast 1318) vs. either vermont ale from giga or cal ale 5. I would also like to do an experiment with dry hopping in a secondary vs. a primary and seeing the effects. Another would be a single dry hop addition vs. multiple dry hop additions. And also dry hopping for different periods of time.
I'm doing a 2 stage dry hopping, 1 batch at 7 days and 1 batch at 4 days. I was supposed to dry hop the final amount last night, but I got caught up doing something else, so my 2nd round of dry hops may go from 4 days to 3.
I was wondering if anyone has done any sort of experiments with taste/aroma difference in dry hopping. Now that i've got smaller carboys, been thinking about trying different things with IPA's just to see how they turn out. Hopefully this recipe will be my go to IPA recipe that i could perform experiments on later. Next IPA I brew i'll try different yeasts. Split the batch, do everything the same, but pitch london ale 3 (wyeast 1318) vs. either vermont ale from giga or cal ale 5. I would also like to do an experiment with dry hopping in a secondary vs. a primary and seeing the effects. Another would be a single dry hop addition vs. multiple dry hop additions. And also dry hopping for different periods of time.
Posted on 9/18/15 at 7:56 am to BugAC
3-4 days, unless something prevents kegging at that time
3 days is plenty, I've read that you get good oil extraction in as little as 24 hours. If I ever bother to "double" dry hop again, I'll add the first addition, wait 2 days then add the second
but I'm not sure I want to do two additions anymore
3 days is plenty, I've read that you get good oil extraction in as little as 24 hours. If I ever bother to "double" dry hop again, I'll add the first addition, wait 2 days then add the second
but I'm not sure I want to do two additions anymore
Posted on 9/18/15 at 7:57 am to BugAC
Yeah. Brulosopher has done them. I'd say that we probably dry hop for around 4 days or so.
If you read that site you'll see a lot of info on that.
If you read that site you'll see a lot of info on that.
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