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Posted on 5/24/17 at 12:54 pm to BottomlandBrew
quote:
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?
6 lbs 4.0 oz Pilsen (Franco-Belges) (1.8 SRM) Grain 8 56.8 %
4 lbs 4.0 oz Belgian Wheat (Franco-Belges) (2.0 SRM) Grain 9 38.6 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 10 4.5 %
Mash temp was 147. Fermenting around 72-74 degrees. Started off controlled in the ferm fridge for 3 days at 73/74. Once i got my central AC back on (it broke over the weekend), it's back in the sour closet where it stays about 72-74 degrees.
Posted on 5/24/17 at 6:12 pm to BugAC
I've been 'mirin this thread for a long time, currently in the middle of my 9th batch. An IPA with Mosaic, Galaxy & Citra, pitching with Imerial Yeast A24- Dry Hop. Any one try that can yet?
Posted on 5/24/17 at 7:37 pm to BugAC
Having my first Juicifer. And it taste very similar to my very first one where I didn't alter my water profile, and f'ed up my sparge by running Cole water through my mash at the end to get my total water volume. It has the same twang that my first one had. Not to toot my own horn but my most recent NEIPAs are head and shoulders above this.
Posted on 5/25/17 at 6:46 am to CarRamrod
I've brewed two that I thought were better than any beer I've purchased and on par with the great neipas I've had. And I've made a few extremely average and one total bust. Ready for my current one to be ready. Soon.
Toot that horn brah
Toot that horn brah
Posted on 5/25/17 at 6:50 am to BugAC
I sampled mine last night. Wasn't all that great. Heavy on bad the phenols. Hoping that cleans up.
Posted on 5/25/17 at 8:42 am to GregMaddux
quote:
I've brewed two that I thought were better than any beer I've purchased and on par with the great neipas I've had. And I've made a few extremely average and one total bust. Ready for my current one to be ready. Soon.
I could have written this exact post. Dry hopped my current one (Citra and Nelson) Tuesday night. Will cold crash tonight and keg on Friday.
Posted on 5/25/17 at 9:06 am to BMoney
i dry hopped tuesday and kegging friday. used Amarillo, Citra, and Lemondrop. if it is good ill trade some.
Posted on 5/25/17 at 9:07 am to CarRamrod
quote:
i dry hopped tuesday and kegging friday. used Amarillo, Citra, and Lemondrop. if it is good ill trade some.
Deal.
Posted on 5/25/17 at 9:31 am to BottomlandBrew
quote:
I sampled mine last night. Wasn't all that great. Heavy on bad the phenols. Hoping that cleans up.
How long do you plan on aging before you bottle/keg? I expect mine to go at the minimum 6 months, maybe a year, depending on the FG and sour profile.
Posted on 5/25/17 at 9:37 am to BugAC
I haven't brewed anything since my Zapp's batch... this weekend might be a good time to get something going.
Posted on 5/25/17 at 10:12 am to BugAC
I'll let it ride in primary for a month and then transfer to a keg for bulk aging.
Posted on 5/25/17 at 10:28 am to BottomlandBrew
Do you bleed off pressure when you age in a keg? If so, how often?
Posted on 5/25/17 at 10:32 am to LoneStarTiger
Posted on 5/25/17 at 10:42 am to LoneStarTiger
quote:
Do you bleed off pressure when you age in a keg?
Not generally. I treat it like aging in bottles and usually only keg when FG is relatively stable or getting close to low. I'll add sugar and top off with CO2.
Posted on 5/25/17 at 12:16 pm to LoneStarTiger
quote:
Do you bleed off pressure when you age in a keg?
I see no reason to waste good carbonation.
Posted on 5/25/17 at 3:59 pm to MountainTiger
Just mashed in for my next sour. Going for a margarita sour, will be using Gigayeast lacto to kettle sour for a couple/few days. Hopefully I can get it to where I boil Sunday. Going to soak some lime zest in tequila to add once it's fermented.
Do y'all boil your quick kettle sours at all before adding lacto? I have been but would love to omit that step if possible. I'll be adding lactic acid to bring the pH down to 4.5 before adding lacto.
Posted on 5/25/17 at 4:04 pm to I_heart_beer
Only time I didn't do a boil I ended up with a dumper, so a pre-sour boil is SOP in my garage.
Posted on 5/25/17 at 4:13 pm to I_heart_beer
quote:
Do y'all boil your quick kettle sours at all before adding lacto? I have been but would love to omit that step if possible. I'll be adding lactic acid to bring the pH down to 4.5 before adding lacto.
Only done this twice. Collected my full amount after the sparge then chilled to 100° or so to pitch the lacto.
I do a quick boil after the lacto has done it's thing.
Posted on 5/25/17 at 4:16 pm to BottomlandBrew
Dammit, I dumped my last one (I think I over-oxygenated presour), don't want to risk it on this one.
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