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Message
re: Homebrewing: In-Process Thread
Posted on 10/8/15 at 3:19 pm to s14suspense
Posted on 10/8/15 at 3:19 pm to s14suspense
quote:
Think the last time I looked LAHomebrew was out of 1007 German Wheat. Is the American Wheat pretty good too?
I've used it for my peach wheat. Nice that it doesn't throw all the sulfur compounds that the German wheats tend to do.
0
Posted on 10/8/15 at 3:23 pm to s14suspense
quote:
Think the last time I looked LAHomebrew was out of 1007 German Wheat. Is the American Wheat pretty good too?
I used WLP300, Hefeweizen ale, in my German Hefe. It throws off a bunch of banana/clove esters.
Posted on 10/8/15 at 3:38 pm to s14suspense
quote:
Think the last time I looked LAHomebrew was out of 1007 German Wheat. Is the American Wheat pretty good too?
Like B, I've gotten great results with 1010 in my non-sour wheats.
For sours, I haven't found anything that will ferment better in a low pH beer than the German Ale yeast.
Posted on 10/8/15 at 3:39 pm to LSUGrad00
quote:
For sours, I haven't found anything that will ferment better in a low pH beer than the German Ale yeast.
10-4!
I'm sure they'll have it back in stock soon enough, if not already.
Posted on 10/8/15 at 3:57 pm to s14suspense
Speaking of sours, my a-hole brother just texted me a picture of him drinking a bottle of Cantillon Vigneronne at CBD, meanwhile i'm here at work... 
Posted on 10/8/15 at 4:12 pm to BugAC
quote:
drinking a bottle of Cantillon Vigneronne at CBD
Did he at least save the dregs for your sour project??
Posted on 10/10/15 at 5:12 pm to LSUGrad00
Anyone have experience recapping Abita bottles? The labeled come off so easy, but using my wing capper I dont have the confidence that I get with a regular long neck.
Posted on 10/11/15 at 1:05 am to LSUOFFSHORE
One of those popped on us when when we were first getting started. Not a fun experience
Posted on 10/12/15 at 8:58 am to s14suspense
Yesterday I found out exactly how much my 15 gallon mash tun will hold. 37 lbs of grain with about 10 gallons of water. shite was basically spilling out of the top with the recirculating hose needing to be tucked into the rim.
Buddy and I brewed 10 gallons of a 1105 English Barelywine to eventually put into a 15 gallon LA 1 Whisky barrel. Mashing was a PITA due to LA Homebrew mixing in our Flaked Rye with the other grains that needed to be milled. I am going to have to talk to them about that the next time I go that way. Needless to say, milled flaked rye is a bitch to mash. I have never had that difficult of a mash with my system.
We had planned on adding 2 lbs of sugar and 2 lbs of DME but I was hopeful we could get enough grain in to not use the DME but that didnt happen. Easy brewday after I got the mash working well. Ended up pulling just about 2 gallons off of third runnings to make a small table beer on the stove inside. Everything was fermenting nicely this morning with 3 packs of so4 in one and a yeast cake of OYL Irish Ale yeast in the other.
Buddy and I brewed 10 gallons of a 1105 English Barelywine to eventually put into a 15 gallon LA 1 Whisky barrel. Mashing was a PITA due to LA Homebrew mixing in our Flaked Rye with the other grains that needed to be milled. I am going to have to talk to them about that the next time I go that way. Needless to say, milled flaked rye is a bitch to mash. I have never had that difficult of a mash with my system.
We had planned on adding 2 lbs of sugar and 2 lbs of DME but I was hopeful we could get enough grain in to not use the DME but that didnt happen. Easy brewday after I got the mash working well. Ended up pulling just about 2 gallons off of third runnings to make a small table beer on the stove inside. Everything was fermenting nicely this morning with 3 packs of so4 in one and a yeast cake of OYL Irish Ale yeast in the other.
Posted on 10/12/15 at 1:27 pm to Fratastic423
I'm brewing a strong pale ale or not so hoppy IPA today 
It should come in around 9% but I'm not sure I want to hop this like a Double IPA. I'll probably aim for 30 - 35 IBUs and then a good dose of post boil hops.
It should come in around 9% but I'm not sure I want to hop this like a Double IPA. I'll probably aim for 30 - 35 IBUs and then a good dose of post boil hops.
Posted on 10/12/15 at 3:41 pm to rds dc
quote:
I'm not sure I want to hop this like a Double IPA.
why not, want me to send you some hops or something?
Posted on 10/12/15 at 5:05 pm to LoneStarTiger
why not, want me to send you some hops or something?
All the talk in this thread about how fast hops fade with traditional bottling. I have nearly two pounds of Simcoe & Citra in the freezer that I need to use.
Posted on 10/12/15 at 6:44 pm to rds dc
Brett fixes that problem.
Posted on 10/12/15 at 8:50 pm to s14suspense
quote:
Brett fixes that problem.
Aroma still seems to fade pretty fast in my Brett brews.
I mashed and boiled on the same day for the first time in forever today!
Posted on 10/13/15 at 7:56 am to s14suspense
how timely
I pulled a sample of my brett IPA last night to check it's progress. From 1.050 to 1.011. Tastes really nice, clean and fruity, just right on the bitterness. My wife hates IPAs and she even liked where this one is heading. Gonna give it a few more weeks to develop some more brett character and drop a few more points, then I will dry hop the shite out of it.
Thanks again rds for the jar of brett!
I pulled a sample of my brett IPA last night to check it's progress. From 1.050 to 1.011. Tastes really nice, clean and fruity, just right on the bitterness. My wife hates IPAs and she even liked where this one is heading. Gonna give it a few more weeks to develop some more brett character and drop a few more points, then I will dry hop the shite out of it.
Thanks again rds for the jar of brett!
Posted on 10/13/15 at 10:09 am to LoneStarTiger
Brewed a hoppy wheat last night. Half 2-row, half flaked wheat, a bit of Columbus FWH, then 2oz each of Galaxy and Citra in the whirlpool. Will dry hop with the same amounts as fermentation starts to wind down. Using London Ale III yeast for the first time. No Brett. At all. Will report back in a couple weeks.
Posted on 10/13/15 at 11:20 am to BMoney
I'm slightly discouraged with my beer right now. And it's because of that damn IPA i just made. A week ago, when it was first ready to drink and adequately carbonated, it was an absolutely incredible IPA. Now, a week later, and it is just an ok IPA. I'm just surprised at how quickly that hop charge has faded.
I've read the brulosophy, and the comments from you guys, it's just disappointing when you have an excellent beer, then within a week, the hops fade so fast. And i know kegging and not secondarying will slow down the hop aroma/flavor loss. Just always surprises me that they fade so quickly.
I've read the brulosophy, and the comments from you guys, it's just disappointing when you have an excellent beer, then within a week, the hops fade so fast. And i know kegging and not secondarying will slow down the hop aroma/flavor loss. Just always surprises me that they fade so quickly.
Posted on 10/14/15 at 8:45 am to BugAC
Anyone want/need an STC-1000 temperature controller? This is the standard version that is in celcius only, but it works great. Only getting rid of it because I upgraded to a newer version with programmable profiles.
With this controller and about $20 in parts from Lowes you can build a heat/cool temp controller.
With this controller and about $20 in parts from Lowes you can build a heat/cool temp controller.
Posted on 10/14/15 at 1:26 pm to LSUGrad00
quote:
LSUGrad00
No thanks, have one here.
Has anyone received their scoresheets back from the Germanfest competition?
Posted on 10/14/15 at 2:15 pm to BugAC
quote:
No thanks, have one here.
Just throwing it out here before fb in case someone needed one for a ferm fridge / kegerator.
Opened your IPA at our board meeting last night. I thought it was really well done. Would drink it before a lot of the commercial examples we have in available.
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