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re: Homebrewing Thread: Volume II
Posted on 2/23/17 at 5:55 am to BottomlandBrew
Posted on 2/23/17 at 5:55 am to BottomlandBrew
Interesting. I'll have to read more about that. But idk if I could continuously drink that much sour beer.
Could you leave that year round in a garage with the BR heat?
Could you leave that year round in a garage with the BR heat?
This post was edited on 2/23/17 at 6:29 am
1
Posted on 2/23/17 at 7:19 am to CarRamrod
Finally got to try my NE IPA last night. Still needs another day or 2 to carbonate but....HOLY COW!!! This was fantastic. Loads of citrus. Gave it that sweet taste you get when you eat an orange in the back of your mouth. It could use more aroma, and like Bmoney, maybe i lost some of that due to the ridiculous blowoff from London ale 3. I am very excited about this, now that i know how to brew an IPA i'm 99% satisfied with. I don't expect this to last long with Mardi Gras coming up this weekend. Many o' growler will be filled.
OH, and the hops used were Citra, Amarillo, and Columbus. I was expecting more dankness to it, via the columbus. Something i can work on next time.
OH, and the hops used were Citra, Amarillo, and Columbus. I was expecting more dankness to it, via the columbus. Something i can work on next time.
This post was edited on 2/23/17 at 8:09 am
Posted on 2/23/17 at 7:21 am to CarRamrod
quote:
Im brain storming a recipe and would like some help since im not very experienced in this. Im looking to make a ASH type of American/English pale ale for the st pattys parade. beer smith has this within range of an APA but very light. i want it light cause i will dye it. Im trying to make this drinkable to me masses and light yet still flavorful.
5# 2 row
5# Maris otter
1.5# Vienna
0.5oz @ 60 or 30 bittering hops
1oz @ 0
I want to split the batch and dry hop one and not the other. this is for a 5 gallon batch but i will probably double it to make 10 so i will have 5 dry hop and 5 not. looking at either galaxy or citra hop and an Irish ale yeast.
I'd say if you want something for the masses, use a neutral yeast. Probably Cal Ale yeast ought to work.
Posted on 2/23/17 at 8:34 am to BMoney
quote:
And talking to some other brewers myself, they said that we likely lost a good amount of the aroma to blowoff because of the constraints of our system.
Further research is necessary, that's for sure.
How do you control that yeast though? That was the most active fermentation i've ever had (London ale), outside of Irish ale Yeast. Only way to keep the yeast in check would be a larger fermenter. I used fermcaps and 1318 just laughed at it.
Posted on 2/23/17 at 10:16 am to BugAC
FWIW, i think i lined up my hop schedule for my next NE IPA.
Galaxy, Equinox, Simcoe
Kinda excited about that one. And i should be FINALLY, bottling my 1 year sour next weekend.
Galaxy, Equinox, Simcoe
Kinda excited about that one. And i should be FINALLY, bottling my 1 year sour next weekend.
Posted on 2/25/17 at 9:44 am to BugAC
Anybody brewing today? I'm getting ready to fire up the system to make a tripel. Maybe I'll call it Endymion Tripel.
Posted on 2/25/17 at 11:37 am to MountainTiger
Not today, but will be tomorrow. My fiance wants a keg of steam beer for her bachelorette party, and after seven years of being with her, she finally wants me to teach her. I will oblige.
Posted on 2/25/17 at 12:30 pm to MountainTiger
Currently mashing 10 gallons of a pilsner base. Going to ferment 5 gallons with a southern German lager strain and the other with a kolsch strain. Kolsch will go to zapps.
20lb riverbend malt house pilsner
1 lb carapils
Mandarina Bavaria hops throughout
20lb riverbend malt house pilsner
1 lb carapils
Mandarina Bavaria hops throughout
Posted on 2/25/17 at 5:21 pm to MountainTiger
I bottled 2 batches this morning, 16 bottles of an Amber I brewed a couple of weeks ago and 16 bottles of an IPA.
And y'all have convinced me to brew a NEIPA
Got in the ferm fridge around noon, can't wait to try the ditch water IPA
And y'all have convinced me to brew a NEIPA
Got in the ferm fridge around noon, can't wait to try the ditch water IPA
Posted on 2/25/17 at 6:01 pm to I_heart_beer
Wrapped it up about a half hour ago. Was brewing listening to Poche's almost no-hitter. OG 1.083, waiting for the cold break to drop out and then I'll dump it and pitch the yeast. Was a good brew day.
Posted on 2/26/17 at 9:05 am to MountainTiger
I decided the proper way of teaching my fiancé how to brew would be to start with packaging. Since two of these are for the wedding, she gets to get her hands dirty.
Brett saison for wedding
Golden sour with bugs harvested from our yard for the wedding
Vienna Lager for me
She's never going to want to brew again after today.
Brett saison for wedding
Golden sour with bugs harvested from our yard for the wedding
Vienna Lager for me
She's never going to want to brew again after today.
This post was edited on 2/26/17 at 9:20 am
Posted on 2/26/17 at 10:45 am to BottomlandBrew
Should have made her bottle all that
Posted on 2/26/17 at 10:50 am to I_heart_beer
My couch isn't that comfortable.
Truth be told, she dipped her toes in winemaking a few years back, but quit after we bottled two batches. "This shite sucks," to be exact.
Truth be told, she dipped her toes in winemaking a few years back, but quit after we bottled two batches. "This shite sucks," to be exact.
Posted on 2/26/17 at 9:09 pm to BottomlandBrew
quote:
Golden sour with bugs harvested from our yard for the wedding
Bold strategy Cotton.
Posted on 2/27/17 at 5:40 am to MountainTiger
quote:
Bold strategy Cotton.
Was thinking the same thing.Posted on 2/27/17 at 5:53 am to MountainTiger
My friends drink good beer. There will be saison, steam, brett saison, and golden sour on tap. There's bud light in bottles for my redneck cousins.
Posted on 2/27/17 at 8:20 am to BottomlandBrew
How's that SS bucket treating you?
Posted on 2/27/17 at 9:06 am to s14suspense
Love it. Had some issues with the stock o-rings being a little too squishy, but I bought a pack of 100 o-rings for like $5 that are stronger and I can just throw them out after each use. Easy to sanitize and clean and I can take samples without opening it up.
Posted on 2/27/17 at 9:07 am to BottomlandBrew
Do you use temp controlled fermentation? Or do you have the luxury of just putting carboys and such in the corner?
Posted on 2/27/17 at 9:18 am to Fratastic423
Just depends. I have a ferm cabinet out in the garage, but during the winter I have a room that stays around 60 degrees I can ferment in.
Bonus with that SS bucket is the thermowell. I took out their stupid thermometer and just stick my temp probe in there.
Bonus with that SS bucket is the thermowell. I took out their stupid thermometer and just stick my temp probe in there.
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