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1
Posted on 3/20/17 at 2:02 pm to MountainTiger
didnt mean wheat. meant grains.
Posted on 3/20/17 at 2:04 pm to CarRamrod
I know...for a sec I thought there was something new out there that I needed to try. 
Posted on 3/20/17 at 2:05 pm to CarRamrod
quote:
Also people came over and stated drinking me NEIPA i fell i screwed up. they really like it. i still dont. It isnt very IPAish. just watered down to me. But these people are huge IPA fans.
Give me your recipe and process and i may be able to steer you in the right direction. Granted i've only done the 1 NEIPA, but it was a big hit, and we floated the keg in about 3 weeks, which is a record. Really was happy with how everything came out.
I'm now planning NEIPA #2 using Galaxy, Equinox, and Simcoe. Curious how this one will play out.
After that, i have a few sour and funk projects to take care of.
1st will probably be long aged sour #3, that will be a split batch, half will use Bootleg Biology's Solera blend, the other half will use the built up culture from Long aged sour #1 that was bottled a few weeks ago.
Next batch will be a Brett funk project using a saison strain for the primary and Bootleg's Funk Weapon #2 in the secondary.
If anywhere between those 2, one of my kegs goes empty, then i'll be replacing either the kettle sour with another kettle sour, this time with mango and coconut, or if the NE IPA kicks first, it will be another NEIPA batch, probably a replica of my first one.
Posted on 3/20/17 at 2:07 pm to BugAC
Bug, where are you getting Galaxy? I looked for some a couple of weeks ago and there was none to be had anywhere.
Posted on 3/20/17 at 2:17 pm to MountainTiger
quote:
Bug, where are you getting Galaxy? I looked for some a couple of weeks ago and there was none to be had anywhere.
When Yakima had their release of the 2016 (or was it 2017?)a few weeks ago, i made an order. I think i purchased anywhere from 4-6 oz.
Posted on 3/20/17 at 2:24 pm to BugAC
They must have sold out instantly. Then again at $30 a pound, I'm not all that disappointed.
Posted on 3/20/17 at 2:24 pm to BugAC
i ordered 32..... still havent used any yet. going to soon.
if anyone needs some i wouldnt mind passing some off for cost.
still havent used any yet. going to soon. if anyone needs some i wouldnt mind passing some off for cost.
This post was edited on 3/20/17 at 2:31 pm
Posted on 3/20/17 at 2:44 pm to CarRamrod
Where were you a weeks ago?
Posted on 3/20/17 at 2:46 pm to BugAC
quote:i think i answered you once already. It was Greg Maddox's recipe on here. I know exactly what i did wrong, collected too much water from the mash ton, didnt sparge right, didnt boil long enough cause i was on time constraints. going to do this again really soon.
Give me your recipe and process and i may be able to steer you in the right direction. Granted i've only done the 1 NEIPA, but it was a big hit, and we floated the keg in about 3 weeks, which is a record. Really was happy with how everything came out.
I know nothing of sours and idk if i want to get into them .
Posted on 3/20/17 at 2:54 pm to USEyourCURDS
obviously not paying attention to this thread. lol. all of it is seal in the bulk packaging. one evening in the next few weeks when i have time im going to packaged them into 1 or 2 oz packages and vaccum seal with a o2 pack thingy.
ALso, I got a company crawfish boil coming up, what yall think would be a good flavor to get done for the boil?
ALso, I got a company crawfish boil coming up, what yall think would be a good flavor to get done for the boil?
This post was edited on 3/20/17 at 3:33 pm
Posted on 3/20/17 at 3:33 pm to CarRamrod
quote:
I know nothing of sours and idk if i want to get into them .
It's pretty easy, as long as you have patience. Kettle sours are a little more precise in steps to follow but takes a fraction of the time before it is ready. Same timing as a standard ale.
Long aged sours are very simple and only requires you have plenty of time.
Posted on 3/20/17 at 4:12 pm to BugAC
quote:
Next batch will be a Brett funk project using a saison strain for the primary and Bootleg's Funk Weapon #2 in the secondary.
I'm going to do one of these soon too. I'm on the last little bit of the last saison I made and I need to replenish soon. I was thinking about using the Dupont yeast and when it inevitably stalls at 1.035, throw a vial of Brett clausenii in there. But then I saw the saison yeast blend that White Labs has in their Yeast Vault. I might try that one instead.
quote:
A blend developed for our in-house saisons. It was so popular, we decided to make it available to you. Slightly tart. Blend of two of our saison strains and a low phenolic Belgian strain. Approximately 85% attenuation which makes for a dryer saison.
Posted on 3/20/17 at 4:36 pm to MountainTiger
quote:
I'm going to do one of these soon too. I'm on the last little bit of the last saison I made and I need to replenish soon. I was thinking about using the Dupont yeast and when it inevitably stalls at 1.035, throw a vial of Brett clausenii in there. But then I saw the saison yeast blend that White Labs has in their Yeast Vault. I might try that one instead.
I've been using everything Bootleg Biology offers, lately. I've used their Sour Weapon which is a pedio strain that could be used for quick souring that doesn't have any ropey effects.
I've got the Sour Solera and Funk Weapon #2 as i mentioned earlier.
And currently, i have a split batch golden sour. 1/2 consists of :
1) Primary of WY3724 - Belgian Saison
5 days later - Bootleg Funk Weapon #1
6 days later - Omega Yeast Labs Lacto Blend OYL-605 co pitched with assorted dregs.
2) Primary of WLP566 - Belgian Saison 2
5 days later - Bootleg's Funk Weapon #3
6 days later - Bootleg's Sour Weapon #1
3 days later - Wicked Weed Dregs
In 2 or 3 weeks i'll do my first round of measurements and testing. I'll do like my first long age and only open the bung every 3 months or so. Each of the 3 gallon fermenters are filled nearly to the bung.
And, on top of that, I ordered their latest "The Mad Fermentationist Saison Blend and their Saison Parfait, which is a clean strain.
LINK
This post was edited on 3/20/17 at 4:38 pm
Posted on 3/20/17 at 7:55 pm to BugAC
Is anyone on here a member of the BJCP? I was looking into it over the weekend, and holy shite, it seems like a lot of studying. However, tasting lots of beers to train for the tasting exam will be fun.
Any tips on the preparation for the online and tasting exams, other than studying the guidelines and drinking lots of commercial examples?
Any tips on the preparation for the online and tasting exams, other than studying the guidelines and drinking lots of commercial examples?
Posted on 3/21/17 at 9:23 am to Bleed P&G
Bleed, I'm a BJCP judge. What I'd recommend if possible, is to find a club that is offering a BJCP class. This is something that our club does every year or two. We generally meet once a week and focus on one style each session. This includes filling out score sheets on a few beers and discussing everyone's scores and comments. Usually these are commercial examples but we'll take homebrews when we can get them in the right style since these will more likely have the same sorts of issues typically encountered in a competition. At the end of these classes is the tasting exam.
One of the great advantages of a class like this is that the BJCP will provide for free a sensory evaluation kit. This kit contains all sorts of off flavors so that you'll know what diacetyl is like, etc.
If you can't find such a class, then try to do your best on your own. There are good study guides on the BJCP website. Taste (and score) as many commercial examples as you can find. Also, if you can find a judge in your area that will mentor you, that would help a lot. Ask him to read your scoresheets and provide advice if he's willing. [In general, you want to completely fill out your scoresheets and try to be as positive as you can. Offer ways to improve the beer and try to stay objective.]
Also, exam slots are very limited and fill up fast. You may actually have to travel somewhere to take the tasting exam.
If you have any specific questions about the process, fire away and I'll try to help as best I can.
One of the great advantages of a class like this is that the BJCP will provide for free a sensory evaluation kit. This kit contains all sorts of off flavors so that you'll know what diacetyl is like, etc.
If you can't find such a class, then try to do your best on your own. There are good study guides on the BJCP website. Taste (and score) as many commercial examples as you can find. Also, if you can find a judge in your area that will mentor you, that would help a lot. Ask him to read your scoresheets and provide advice if he's willing. [In general, you want to completely fill out your scoresheets and try to be as positive as you can. Offer ways to improve the beer and try to stay objective.]
Also, exam slots are very limited and fill up fast. You may actually have to travel somewhere to take the tasting exam.
If you have any specific questions about the process, fire away and I'll try to help as best I can.
Posted on 3/21/17 at 9:54 am to MountainTiger
I'm a BJCP judge; the advice I give to move people is to volunteer to steward/judge at a local competition and see if you enjoy judging before putting in the time.
I don't particularly enjoy judging and wouldn't have taken the exam if it wasnt offered locally.
If you're in New Orleans, the Crescent City Homebrewers hold a class on an annual basis. The CCH class isn't tied to an exam, but there are two annual exams in Houston and every other year or so one of the Louisiana clubs will host an exam.
It's difficult to hold an exam in Louisiana bc we only have two active national judges and really you need three.
I found the document below to be one of the best out there when preparing.
LINK
I don't particularly enjoy judging and wouldn't have taken the exam if it wasnt offered locally.
quote:
What I'd recommend if possible, is to find a club that is offering a BJCP class
If you're in New Orleans, the Crescent City Homebrewers hold a class on an annual basis. The CCH class isn't tied to an exam, but there are two annual exams in Houston and every other year or so one of the Louisiana clubs will host an exam.
It's difficult to hold an exam in Louisiana bc we only have two active national judges and really you need three.
quote:
There are good study guides on the BJCP website. Taste (and score) as many commercial examples as you can find. Also, if you can find a judge in your area that will mentor you, that would help a lot. Ask him to read your scoresheets and provide advice if he's willing.
I found the document below to be one of the best out there when preparing.
LINK
Posted on 3/21/17 at 10:23 am to LSUGrad00
quote:
I'm a BJCP judge; the advice I give to move people is to volunteer to steward/judge at a local competition and see if you enjoy judging before putting in the time.
That's very good advice. I never did that so I actually have no idea how stewarding works other than I give my steward the pull order and beers magically show up at my table.
quote:
I don't particularly enjoy judging and wouldn't have taken the exam if it wasnt offered locally.
It's definitely more work than you'd think. I got pissed off at some scoresheets I got back one time and rather than bitching about it, I decided to be part of the solution rather than part of the problem. That's how I got into it but like you, if it hadn't been for the class and a local exam, I'd have never gotten involved in it.
I don't particularly look forward to the opportunity to judge. However, when I'm done with a comp I feel pretty good about it and feel like I've helped the cause a little bit. I've gotten the chance to judge the BOS round and that's actually pretty cool.
Posted on 3/21/17 at 10:25 am to LSUGrad00
I am pretty sure wyeast 3711 (French Saison) is the best yeast. I have a 3rd generation cake in my brew bucket, and the airlock was bubbling less than an hour after I put a saaz hopped saison wort on it. After 4 hours I had to switch to blowoff tube because I was scared. Presumably it'll be finished tonight when I get home.
I brew big arse "farmhouse" beers with it (imperial saisons, quads, dubbels, DIPAs, RIS, wee heavy) and as long as I play with the fermentation temperature I can get the desired flavor profile for the style but end up with a lot lower FG (and so a farmhouse wee heavy is a lot more digestible than a classic one). The yeast makes a lot of glycerol, and so the mouthfeel of these beers never feels thin even though they end up 1.006-1.008. You don't get a lot of fusels or off flavours that require long clean up times either.
I think other than tripel, hefeweizen, and NEIPAs, I could basically use 3711 for every clean beer that I brew. I believe this is what Jester King started off doing, but not sure why other breweries haven't.
I brew big arse "farmhouse" beers with it (imperial saisons, quads, dubbels, DIPAs, RIS, wee heavy) and as long as I play with the fermentation temperature I can get the desired flavor profile for the style but end up with a lot lower FG (and so a farmhouse wee heavy is a lot more digestible than a classic one). The yeast makes a lot of glycerol, and so the mouthfeel of these beers never feels thin even though they end up 1.006-1.008. You don't get a lot of fusels or off flavours that require long clean up times either.
I think other than tripel, hefeweizen, and NEIPAs, I could basically use 3711 for every clean beer that I brew. I believe this is what Jester King started off doing, but not sure why other breweries haven't.
Posted on 3/21/17 at 10:33 am to Canuck Tiger
quote:
I am pretty sure wyeast 3711 (French Saison) is the best yeast.
Our club one time did a side-by-side tasting of 3711 vs. 3724 (the Dupont strain) in a split batch and most people preferred 3724. But use whatever strain makes the beer you're trying to produce. One big advantage of 3711 is that it doesn't stick halfway through fermentation like 3724.
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