- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 5/22/17 at 9:38 am to MountainTiger
Posted on 5/22/17 at 9:38 am to MountainTiger
Anyone know if lahb has kegs for sale?
1
Posted on 5/22/17 at 11:55 am to GregMaddux
Yes, they do. Last week that had a pretty big stack of em.
Posted on 5/22/17 at 12:20 pm to I_heart_beer
you know the price? im have ebay alerts out and if you can pay 60$ out the door for one it is a good deal.
Posted on 5/22/17 at 12:49 pm to CarRamrod
They're usually about 60. I'd prefer to purchase it there. Pressure check it for you and such.
Posted on 5/23/17 at 8:33 am to GregMaddux
The peach Berliner Weisse came out really nice. Not sure what the ABV was after the peaches kicked off some more fermentation, but guessing it's somewhere between 3.0 and 3.5%. Another crushable pool beer. Let's see how long this keg lasts.
Posted on 5/23/17 at 8:43 am to BMoney
When is dry hopping complete? If the hops all sink to the bottom I assume all the oils are extracted.
What temp do you dry hop?
What temp do you dry hop?
This post was edited on 5/23/17 at 8:48 am
Posted on 5/23/17 at 8:52 am to GregMaddux
quote:
When is dry hopping complete? If the hops all sink to the bottom I assume all the oils are extracted.
There's much debate on this topic. Some say in as little as 24 hours, others say a week to 10 days. This is an interesting read about it from Brulosophy.
I dry hop at the same temp I ferment at. It takes much longer for the hop oils to be extracted if the beer is cold.
Posted on 5/23/17 at 8:55 am to BMoney
I have one dry hopping now. I dropped it to 60 degrees. To my surprise all 5 ounces were on the bottom 3 days later.
Posted on 5/23/17 at 9:11 am to GregMaddux
I cold crash my beer after I'm done dry hopping so all the hops fall to the bottom. Makes transferring to the keg easier for sure.
Posted on 5/23/17 at 9:39 am to GregMaddux
I usually dry hop 3 to 4 days at fermentation temps. My latest IPA I dry hopped a little at fermentation temps but did a much bigger dry hop in the keg at serving temps just to see how it was different. It's been kegged about 16 days now and the taste has definitely changed. I've been pulling a pint or two every couple of days and it noticeably changed every time for well over the first week.
Posted on 5/23/17 at 9:42 am to BMoney
that color looks great. Im on a peach kick right now, you might posting your recipe? if now you can email it. carramrod.u91@gmail.com
Posted on 5/23/17 at 9:50 am to CarRamrod
Super simple.
3 1/2 pounds pilsner
3 1/2 pounds wheat
Mashed at 148 for 60 minutes.
Added 1 1/2 pounds acid malt about 10 minutes before sparging.
Collected 6 gallons, and kettle soured with the Gigayeast Lacto blend for 48 hours. Got the pH down to 3.06 before a quick boil. Boiled for about 15 minutes. Added a few token hops (Amarillo is what I had on hand). Fermented with German Ale yeast (1007 I think is the number).
Added 8 pounds of frozen peaches for a week before kegging. I should have waited on this, as fresh Louisiana peaches are starting to show up at the farmer's market downtown. Guess I'll just have to brew it again.
3 1/2 pounds pilsner
3 1/2 pounds wheat
Mashed at 148 for 60 minutes.
Added 1 1/2 pounds acid malt about 10 minutes before sparging.
Collected 6 gallons, and kettle soured with the Gigayeast Lacto blend for 48 hours. Got the pH down to 3.06 before a quick boil. Boiled for about 15 minutes. Added a few token hops (Amarillo is what I had on hand). Fermented with German Ale yeast (1007 I think is the number).
Added 8 pounds of frozen peaches for a week before kegging. I should have waited on this, as fresh Louisiana peaches are starting to show up at the farmer's market downtown. Guess I'll just have to brew it again.
Posted on 5/23/17 at 9:51 am to BMoney
If all hops are on the bottom do you consider all hops completely utilized thus the process complete?
Posted on 5/23/17 at 10:32 am to GregMaddux
quote:
When is dry hopping complete? If the hops all sink to the bottom I assume all the oils are extracted.
What temp do you dry hop?
I do the same as BMoney and i_heart_beer. 3-4 days at fermentation temperature. I'll usually pull a sample at that point and if it needs more, I'll go for another round. I think the only thing that the hops sinking tells you is that they're waterlogged.
In the past I have experimented with dry hopping in the keg with whole hops. To do this you need a filter screen on your dip tube to keep the hops debris from clogging up the works. I fitted a screen on two of my kegs and marked them so I'd know which ones they were. After the beer is carbed, open the lid and throw a handful of whole hops in. Wait a day or two and you get a nice hop aroma. When the aroma starts to fade, open up the keg and add another handful.
Ultimately I gave up on this approach because I stopped using whole hops due to limited freezer space.
Posted on 5/23/17 at 10:32 am to GregMaddux
quote:
If all hops are on the bottom do you consider all hops completely utilized thus the process complete?
Definitely. They're not doing much down there but soaking up beer at this point.
Posted on 5/23/17 at 10:33 am to BMoney
Definitely gonna be stealing this recipe, looks and sounds delicious.
Posted on 5/23/17 at 12:26 pm to I_heart_beer
I brewed up a split batch mixed ferm sour Friday. Everything went to plan and the yeast starter for the old solera blend did the trick. Other half got the mad ferm saison blend. Both are still bubbling away. I now have 4 - 3 gallon carboys filled with an assortment of mixed cultures. 2 are about 5 months old, 2 just brewed froday, and I even have a gallon jug of wort and the dregs from my first mixed ferm sour.
Next up to bat is a Sach then brett saison.
Next up to bat is a Sach then brett saison.
Posted on 5/23/17 at 2:29 pm to BugAC
quote:
Next up to bat is a Sach then brett saison.
I'm going to be doing one of those soon too now that White Labs has released WLP564. I'll be hitting it with Brett clausenii.
This post was edited on 5/23/17 at 2:54 pm
Posted on 5/23/17 at 11:26 pm to MountainTiger
Just got done brewing a kolsch. 4 hours including a long mash taking my time while it cooled. Could have cut it to 3.5 if I had to. Peach wheat is not in the keg.
Posted on 5/24/17 at 7:17 am to BugAC
quote:
Other half got the mad ferm saison blend
Let's compare notes as they go along. I started mine a day after you. Will be interesting to see the differences. What was your recipe? What temp are you fermenting at?
Page 95 of 277
Back to top
Follow TigerDroppings for LSU Football News