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re: Homebrewing: In-Process Thread
Posted on 2/18/16 at 8:39 am to 8thyearsenior
Posted on 2/18/16 at 8:39 am to 8thyearsenior
quote:
I am thinking I will use citra, mosaic and amarillo to dry hop the last 5 gallons. Anyone tried this combo?
Using that combo saturday, see my recipe above.
quote:
Of course what could be missing is the beer is 3 weeks old and just still green at this point, which makes me kinda want to keep my original plan of just citra and mosaic to see if age makes the difference.
I'm no expert with using citra by itself, but i seem to recall an article i read where a guy was brewing a series of single hop IPA's. It may have been brulosophy, i don't remember. But he was saying that the Citra by itself, didn't lend enough character to the IPA. While the citrus notes where there, using it in combination with other hops was advised to compliment and bring out more of the citrusy, fruity notes.
Now with Mosaic, Lone Pint's Yellow Rose is a single hopped Mosaic IPA, i believe, and is a fantastic IPA. I will say, that amarillo is a perfect compliment to citra, so you really can't go wrong there.
1
Posted on 2/18/16 at 8:45 am to BugAC
Bravo would be fun as well.
Posted on 2/18/16 at 9:43 am to LSURoss
I went by the homebrew shop yesterday to get the grains needed for the next two brew sessions. Looking at brewing the beer for Zapp's as well as a European lager of sorts. Two really simple beers, both just 10 lbs of base grain. Went with Franco-Belge Pils for the cream ale base for Zapp's and then Schill Kolsch malt for the lager. The Schill Kolsch malt was new to LA Homebrew so why not try it out. Going to use Saphir hops and Zurich Lager yeast on the lager, which will probably get brewed on Sunday morning.
The Zapp's beer will be this Almond Cream Cake Ale, simple hops and Cal Ale yeast. Nothing fancy or expensive.
The Zapp's beer will be this Almond Cream Cake Ale, simple hops and Cal Ale yeast. Nothing fancy or expensive.
Posted on 2/18/16 at 3:00 pm to Fratastic423
quote:
Looking at brewing the beer for Zapp's as well as a European lager of sorts.
I have a Pilsner i want to brew in a couple months. I've brewed 1 other lager before and it came out really good. The problem, however, is i forgot how i did my quick lagering. Anyone have the quick lagering article? I used it and it worked perfectly.
Posted on 2/18/16 at 3:04 pm to BugAC
Posted on 2/18/16 at 3:06 pm to Fratastic423
quote:
One option:
Lager Method
I think this was the method i used. Thanks.
Posted on 2/19/16 at 10:50 am to BugAC
Anyone know any sites right now selling once used 5 gallon barrels at a decent price?
Posted on 2/19/16 at 11:04 am to lsuson
If you are in Baton Rouge, LA Homebrew still has some I think.
Posted on 2/19/16 at 11:34 am to Fratastic423
Do you know how much a barrel?
Posted on 2/19/16 at 11:36 am to lsuson
quote:
Do you know how much a barrel?
In the $90-120 range i believe.
Posted on 2/19/16 at 12:55 pm to BugAC
Other than looking kind of cool, I have decided that I do not see the benefits of the small barrel. Too much oxygen gets into it, assuming you do not wax the barrel. I think you could probably get similar barrel flavor using staves or chips, for significantly cheaper.
If your plan is to sour it immediately, I have one that I will part with.
If your plan is to sour it immediately, I have one that I will part with.
This post was edited on 2/19/16 at 12:56 pm
Posted on 2/19/16 at 2:39 pm to Fratastic423
If the barrel was used once for whiskey, the flavor profile and aging will be better in an 5g barrel. More surface area as well. If you soak the barrels correctly before adding your brew, you shouldn't have issues with oxygen. I do use wood chips as well and the flavor is noticeably better with small barrels.
Posted on 2/19/16 at 4:04 pm to lsuson
I have a 5G barrel and I've never used it. I get the appeal of barrels, but it's always seemed like a pain in the arse.
If I want wood/barrel flavor in a beer I'll use cubes or spirals and have had great results.
If I want wood/barrel flavor in a beer I'll use cubes or spirals and have had great results.
Posted on 2/19/16 at 4:35 pm to lsuson
quote:
If the barrel was used once for whiskey, the flavor profile and aging will be better in an 5g barrel.
Meh, maybe for the first beer you put into the barrel and possibly for the second. Beyond that it is nothing but wood and potential for infection.
quote:
you soak the barrels correctly before adding your brew, you shouldn't have issues with oxygen.
Nope, oxygen will always permeate the barrel. The more surface area you have the more O2 gets into the barrel. You can certainly wax the barrel to keep everything out, but I didnt do that with mine. distilleries talk all the time about the Angel's Share - the whiskey that is evaporated or soaked into the barrel. That liquid gets replaced with something, doesn't turn into a vacuum.
Posted on 2/19/16 at 4:36 pm to LSUGrad00
quote:
If I want wood/barrel flavor in a beer I'll use cubes or spirals and have had great results.
I agree, but I'm not putting beer in my next barrel.
Posted on 2/19/16 at 4:42 pm to lsuson
quote:
I agree, but I'm not putting beer in my next barrel.
Call LAHomebrew, they can help you out.
This post was edited on 2/19/16 at 4:43 pm
Posted on 2/19/16 at 6:04 pm to lsuson
Barrel aging has always intrigued me but I always come around to just leaving that to the breweries. The costs, space, time it consumes without being able to dial anything in just doesn't make sense for me.
Posted on 2/19/16 at 6:12 pm to 8thyearsenior
Barrels aren't for everyone. If you make a brew that is special then a barrel can enhance the flavors. Other than that, charred chips, cubes, and sticks work fine
This post was edited on 2/19/16 at 8:00 pm
Posted on 2/19/16 at 8:31 pm to lsuson
My patersbier (Belgian table beer) is carbed today and I am kinda disappointed by how awesome it is. Single malt(Belgian Pilsner) single hops (saaz) and 1214 (chimay) yeast at a low temperature (62f then slowly ramped to 68 over a week). It's fruity from the yeast, finishes with a crisp bitterness from the hops, is crystal clear, and just a perfect sessional beer. I can't believe something so simple is so complex and delicious. I put so much more effort into most other beers I brew!
Posted on 2/20/16 at 9:10 am to Canuck Tiger
Looks delicious, Canuck. Belgian yeasts can make some really complex SMaSHes.
I checked in on my Hallertau Blanc PA last night, and it seems to have stalled around 1.024. I top cropped some Wyeast 3522 from the adjacent fermenter and added it to the brew to maybe see if it will kickstart things back up. Tastes alright minus the sweetness.
I checked in on my Hallertau Blanc PA last night, and it seems to have stalled around 1.024. I top cropped some Wyeast 3522 from the adjacent fermenter and added it to the brew to maybe see if it will kickstart things back up. Tastes alright minus the sweetness.
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