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re: Homebrewing Thread: Volume II
Posted on 6/24/17 at 5:31 pm to Dollar_Bill
Posted on 6/24/17 at 5:31 pm to Dollar_Bill
Post #2,000 in this thread.
The Goodbelly got mine down to 3.01 pH. Quick boil with some merlot infused sea salt and coriander. Will ferment then add some blackberries. Will serve in 2 weeks.
Also brewed an IPA today. All Citra, save for an ounce of Columbus during whirlpool for a little bit of the dank. Will also be serving in 2 weeks.
Both at Nottoway Toast Under the Oaks. Anybody else going?
The Goodbelly got mine down to 3.01 pH. Quick boil with some merlot infused sea salt and coriander. Will ferment then add some blackberries. Will serve in 2 weeks.
Also brewed an IPA today. All Citra, save for an ounce of Columbus during whirlpool for a little bit of the dank. Will also be serving in 2 weeks.
Both at Nottoway Toast Under the Oaks. Anybody else going?
2
Posted on 6/27/17 at 10:08 am to BMoney
quote:
Both at Nottoway Toast Under the Oaks. Anybody else going?
Don't think i'll make it, guys trip that weekend.
I did get to brew my Saison Parfait de Funk Sunday. It was my French Benefits Saison Recipe, but used Bootleg Biology's Saison Parfait in the primary.
It's fermenting nicely right now. Really nice fruity smell to it. Tonight i plan to make the starter for Bootleg's Funk Weapon #2 and pitch that Monday.
I'm also planning on brewing another NEIPA, but upping the citra hops a little. Getting fed up with not being able to get any ghost despite largely upped distribution, so i'll just stick to making my own. Tastes better anyway.
Previous version of the IPA (The Hopnotoad) consisted of spelt, but due to the brewshop no longer carrying spelt, and my last NEIPA being brewed with only Pale, oats, and some vienna, i'll stick with that base from now on.
Previous version of Hopnotoad had 12.5 total oz. of hops. Last NEIPA had 13.25 oz. This one will have 15.5. Testing the law of diminishing returns with this one.
This post was edited on 6/27/17 at 10:09 am
Posted on 6/29/17 at 7:02 am to BugAC
Just an update. Bootleg biology pre-sale is July 5th (next wednesday). They are releasing their usual stock, plus 2 additions.
I will probably get the funkapolis, and some more of the sour weapon pedio. Will probably get Chardonnay as well.
quote:
Sour Weapon L: A unique blend of Lactobacillus plantarum cultures sourced exclusively from traditional Norwegian Kveik breweries. This bacteria blend is brutally effective at rapidly producing Lactic Acid, and can drop wort pH to 3.0-3.2. So keep an eye on this culture when quick souring, it’s a monster!
quote:
MTF Funkapolis Mega Blend: This is a special, one-time only sale! During Minneapolis Homebrew Con, members of the Milk The Funk Facebook group got together to share their best funky and sour homebrews. We collected the dregs, and propped them up for this one-of-a-kind group culture pitch. Don’t miss this one, because when it’s gone, it’s gone!
I will probably get the funkapolis, and some more of the sour weapon pedio. Will probably get Chardonnay as well.
quote:
Source: Isolated from Chardonnay grapes harvested from Kamiak Vineyards/Gordon Estate Winery in Pasco, WA using Bootleg Biology’s Capture Method #2.
Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.
For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.
This post was edited on 6/29/17 at 7:03 am
Posted on 7/7/17 at 2:12 pm to BugAC
I ended up ordering the MTF Funkapolis Mega Blend and the Mad Fermantationist Saison Blend. Both sound pretty interesting.
Posted on 7/7/17 at 2:23 pm to BMoney
Blackberry gose turned out delicious.
Posted on 7/7/17 at 2:27 pm to BMoney
Looks great, B
Posted on 7/7/17 at 3:00 pm to BMoney
I made a blackberry beer, too. It's an APA. It's honestly not that good. It looks better than it tastes. Bitterness is out of sync on the high side with it only being 4.0% abv and the fruit.
Posted on 7/11/17 at 9:43 am to BottomlandBrew
I need to get another instant-read thermometer. Found out this past weekend mine is 5 degrees off. Makes sense my beers have been finishing drier than expected.
what y'all using?
what y'all using?
Posted on 7/11/17 at 9:58 am to LoneStarTiger
quote:
I need to get another instant-read thermometer. Found out this past weekend mine is 5 degrees off. Makes sense my beers have been finishing drier than expected.
what y'all using?
This one is working well for me.
Posted on 7/11/17 at 11:07 am to BMoney
quote:
Blackberry gose turned out delicious.
Looks like my blackberry/blueberry gose i brewed a couple months back.
Right now, i've got a saison in the fermenter that is about 3 weeks in. I also have a NEIPA in another fermenter that i brewed about a week ago. Dry hopping with 3 oz. citra, 2 oz. amarillo, 1 oz. columbus tonight.
Posted on 7/12/17 at 2:33 pm to BugAC
quote:
Dry hopping with 3 oz. citra, 2 oz. amarillo, 1 oz. columbus
We are about to finish a keg of double NEIPA that was dry hopped with this combination. I used I did 2 dry hop additions of 2 oz Citra, 1 oz Amarillo and 1 oz Columbus. The beer was fantastic.
Posted on 7/14/17 at 8:20 am to Bleed P&G
Haven't brewed in a month and need to get back on it.
First up tonight is an American grisette.
4 lbs Pils
3 lbs Wheat
1 oz Amarillo @30
1 oz Amarillo @ flameout
1 oz Amarillo @ Dry hop
Next up are a czech pils and munich/saaz smash lager.
First up tonight is an American grisette.
4 lbs Pils
3 lbs Wheat
1 oz Amarillo @30
1 oz Amarillo @ flameout
1 oz Amarillo @ Dry hop
Next up are a czech pils and munich/saaz smash lager.
Posted on 7/14/17 at 8:28 am to BottomlandBrew
Any folks with a keezer / kegerator... Just bought a used chest freezer for a keezer build soon. Planning to eventually hold 2 corny kegs, with the potential for a 3rd someday.
Anyone got any tips or lessons learned? Planning to follow this guide and build a collar.
Outside of aesthetics, anyone have any input? Recommended hardware, beer lines, etc.?
Also, thought this video was useful from Northern Brewer
Anyone got any tips or lessons learned? Planning to follow this guide and build a collar.
Outside of aesthetics, anyone have any input? Recommended hardware, beer lines, etc.?
Also, thought this video was useful from Northern Brewer
Posted on 7/14/17 at 8:31 am to BottomlandBrew
quote:
First up tonight is an American grisette.
4 lbs Pils
3 lbs Wheat
1 oz Amarillo @30
1 oz Amarillo @ flameout
1 oz Amarillo @ Dry hop
Looks good. What yeast?
Posted on 7/14/17 at 9:50 am to BMoney
3522 Belgian Ardennes
Posted on 7/14/17 at 9:35 pm to BottomlandBrew
I tried a short brew tonight with a no-sparge 40 minute mash and a 40 minute brew. I was just a little over three hours after I put up my last piece of equipment. We'll see.
SG on the grisette was 1.035, which hopefully puts me right at 3.6% abc once it's all said and done.
SG on the grisette was 1.035, which hopefully puts me right at 3.6% abc once it's all said and done.
Posted on 7/15/17 at 1:04 pm to HungryFisherman
quote:
Planning to follow this guide and build a collar.
That guy mounts the collar to the base. I recommend mounting the collar to the door. Those 6 inches make a hell of a difference when throwing full kegs in there or trying to reach down to the bottom to clean it out. I know from experience.
As for hardware, go stainless taps from the get-go. Don't go cheap. If you do, you'll be replacing it in a few years when all the chrome on the inside has worn down to the brass. Dual-gauge regulator is a must so you can carbonate and serve different kegs at the same time. Go with the anti-microbial beer line. Always keep spare o-rings and keg lube on hand - you never know.
Posted on 7/15/17 at 7:32 pm to BottomlandBrew
Just an update on white labs saison 3 (585). Tastes a lot like DuPont but no stall; pitched at 65 and let it rise to 78ish and it finished a nice and dry 1.006. Didn't continue fermenting in the keg like 3711; I think this strain is a winner.
Posted on 7/17/17 at 11:17 am to Canuck Tiger
quote:
white labs saison 3 (585)
Helluva yeast. 
Posted on 7/17/17 at 11:35 am to Canuck Tiger
quote:
Tastes a lot like DuPont but no stall;
Nice, I have a saison on deck and was going to use 3711.
ETA: I can't find it anywhere. Where did you pick this up? Some sites are calling it a seasonal only yeast.
This post was edited on 7/17/17 at 11:43 am
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