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re: Homebrewing Thread: Volume IIPosted by LoneStarTiger on 7/11/16 at 10:27 am to BMoney
quote:
This. I have everything I need to brew a gose, but I'm just not excited about getting out in 96 degree weather to fire up the burner.
I need something hoppy in the kegerator, so I am thinking of setting most everything up in the garage on Friday night, then getting up around daylight to get started Saturday morning. If I can be done by 10, I think it will be ok.
re: Homebrewing Thread: Volume IIPosted by Geaux2Hell on 7/11/16 at 11:00 am to LoneStarTiger
I have zero homebrewing experience so keep that mind when you read my question.
Generally speaking, are Gose and Berliner styles "easy" to brew and do well? I ask because I find there are quite a few breweries that make a great gose or berliner but struggle to execute other styles well.
Generally speaking, are Gose and Berliner styles "easy" to brew and do well? I ask because I find there are quite a few breweries that make a great gose or berliner but struggle to execute other styles well.
re: Homebrewing Thread: Volume IIPosted by LSUGrad00 on 7/11/16 at 11:28 am to Geaux2Hell
quote:
Generally speaking, are Gose and Berliner styles "easy" to brew and do well?
The actual brewing process is more complex than other clean styles bc of the handling of the souring bacteria in addition to yeast, but I personally think these two styles more forgiving than most ales.
These styles have a very low and neutral grainy/wheat malt profile and no bitterness.
As long as you dont go all Bayou Teche 5 in your souring I tend to find these beers pretty drinkable no matter what I do.
re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/11/16 at 1:52 pm to LSUGrad00
I would agree that as long as you have a way to sour in the absence of O2 that they seem to turn out pretty well. It could be that they're easier to scale up to larger breweries from homebrew recipes because of their simplicity, also.
re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/11/16 at 8:30 pm to Canuck Tiger
Have any of you ever subbed torrified wheat for carapils/crystal in an IPA? I tried it this batch and I get the fluffiest white head that doesn't fall and good lacing without any of the residual sweetness or color from crystal. I think this is my jam for hoppy beers from now on: 11lbs 2row, 1lb Munich 1, 1lb torrified wheat.
re: Homebrewing Thread: Volume IIPosted by s14suspense on 7/11/16 at 8:36 pm to Canuck Tiger
Sounds good to me. I remember hearing how some people observed crystal malts of any kind negatively affecting head retention. Even the carafoams of the world.
re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/11/16 at 8:49 pm to s14suspense
You know I brewed an all Maris Otter APA not too long ago, and in my notes I wrote down that the head retention didn't seem any different from my usual bill with 0.5lb carafoam.
I had the torrified wheat lying around from brewing a chimay Blanc (tripel) clone that turned out amazing. I noted a softness from that beer that I attributed to the torrified wheat. I am not sure that's present in this IPA (it has a lb of hops post boil so there's nothing soft about it) but at least it looks great
I had the torrified wheat lying around from brewing a chimay Blanc (tripel) clone that turned out amazing. I noted a softness from that beer that I attributed to the torrified wheat. I am not sure that's present in this IPA (it has a lb of hops post boil so there's nothing soft about it) but at least it looks great
re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/11/16 at 9:27 pm to s14suspense
Bonus pic: dunkelweisse based on Jamil's recipe from Brewing Classic Styles
I'm tempted to send this dunkel out for homebrew contests just because it's not a style I drink a lot of or know a lot of the subtleties of and I'd like to see how I did. My hwfeweizen is dialed in, and I'd classify this as having generally similar flavors but less banana forward and more malty and caramel sweetness from the grains. 1.056 og 1.01 FG was dead on to style for a big dunkel; it tastes a lot sweeter due to the malts though
This post was edited on 7/12 at 1:08 pm
re: Homebrewing Thread: Volume IIPosted by BugAC on 7/12/16 at 7:32 am to Canuck Tiger
Kegged up an IPA made with Nelson, Galaxy, and Amarillo. This is the first time i've used anything other than Irish Moss to clear the beer. I used gelatin, and this thing is crystal clear. My FG is at 1.010.
Tasted it and it's really good. I was drinking an Envie before i tasted after the measurement, so the hop profile was much different from the Envie. The initial flavor was bitter, and very hop forward, and almost a dank taste to it. I have to be honest, the initial taste of it, at 38 degrees, was disappointing. However, i let it warm up to about 50 or so. I tasted again and i am very happy with it. It is dank, but get some citrus to it as well. I went back to drinking my Envie, but the whole time i was wishing i had my IPA to drink instead. I don't see this one lasting very long at the house.
Tasted it and it's really good. I was drinking an Envie before i tasted after the measurement, so the hop profile was much different from the Envie. The initial flavor was bitter, and very hop forward, and almost a dank taste to it. I have to be honest, the initial taste of it, at 38 degrees, was disappointing. However, i let it warm up to about 50 or so. I tasted again and i am very happy with it. It is dank, but get some citrus to it as well. I went back to drinking my Envie, but the whole time i was wishing i had my IPA to drink instead. I don't see this one lasting very long at the house.
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re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/12/16 at 9:17 am to BugAC
When you whirlpool Galaxy does it smell strongly of onion and garlic? Those flavors seem to be gone from the finished beers, but the 180F hopstand is straight vegetable spice.
re: Homebrewing Thread: Volume IIPosted by BugAC on 7/12/16 at 9:22 am to Canuck Tiger
quote:
When you whirlpool Galaxy does it smell strongly of onion and garlic? Those flavors seem to be gone from the finished beers, but the 180F hopstand is straight vegetable spice.
I don't really know. I threw in my whirlpool additions then went straight to cleaning stuff up.
I use gelatin for fining and am very impressed with the clarity of the final beer. When you consider how cheap and effective it is, I don't see myself using anything else.
How much did you use? I usually go with 1/2 tsp in 1/2 cups of water for a 5 gal batch, but I have read that you can use as little as 1/4 tsp and have great results.
How much did you use? I usually go with 1/2 tsp in 1/2 cups of water for a 5 gal batch, but I have read that you can use as little as 1/4 tsp and have great results.
re: Homebrewing Thread: Volume IIPosted by BMoney on 7/12/16 at 9:46 am to Canuck Tiger
That IPA is beautiful.
re: Homebrewing Thread: Volume IIPosted by Canuck Tiger on 7/12/16 at 10:33 am to BMoney
In other news, I recently bought this app:
LINK /
I had been cobbling together calculators from several different places, pasting it all into word, and then using my phone timers and Google F to C, lb to kg conversions.
For $2, This app lets me import beerxml recipes I make on brewersfriend, can scale them up or down, and then gives me mash and sparge temp/volume, hydrometer temp correction, and timers for mash, boil hops, chiller adding, and whirlfloc.
LINK /
I had been cobbling together calculators from several different places, pasting it all into word, and then using my phone timers and Google F to C, lb to kg conversions.
For $2, This app lets me import beerxml recipes I make on brewersfriend, can scale them up or down, and then gives me mash and sparge temp/volume, hydrometer temp correction, and timers for mash, boil hops, chiller adding, and whirlfloc.
quote:
I use gelatin for fining and am very impressed with the clarity of the final beer. When you consider how cheap and effective it is, I don't see myself using anything else.
How much did you use? I usually go with 1/2 tsp in 1/2 cups of water for a 5 gal batch, but I have read that you can use as little as 1/4 tsp and have great results.
I followed teh brulosophy method and used 1 tsp with 2/3 cup of water. heated it to 150 then pitched.
local clone recipes: if you were to clone these beers from parish, what do you think the recipe would be
1) Opus Vert Batch 1 (simcoe, citra, and mosaic from what I hear)
2) Ghost
3) Envie
1) Opus Vert Batch 1 (simcoe, citra, and mosaic from what I hear)
2) Ghost
3) Envie
This post was edited on 7/12 at 3:26 pm
We still haven't brewed our first batch due to people being out of town. The hops I have are in vacuum sealed bags in the fridge at around 40 degrees. Anyone have any idea how long they will last in there?
Magnum and citra hops btw
Magnum and citra hops btw
This post was edited on 7/12 at 3:25 pm
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