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Homebrewing this weekend

Posted on 4/26/12 at 11:11 pm
Posted by swampdawg
Baton Rouge, LA
Member since Nov 2007
5141 posts
Posted on 4/26/12 at 11:11 pm
Anyone cooking anything up? I am gonna do a rye pale ale in the morning
Posted by Aubie Spr96
lolwut?
Member since Dec 2009
44516 posts
Posted on 4/26/12 at 11:40 pm to
Nothing planned. Maybe a revisit of my house pale ale.
This post was edited on 4/26/12 at 11:41 pm
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 4/27/12 at 6:54 am to
Probably won't have time to brew anything but will do some random other stuff, like kegging. Just bought the stuff to make a Belgian wit fermented with brettanomyces
Posted by BugAC
St. George
Member since Oct 2007
57957 posts
Posted on 4/27/12 at 8:32 am to
quote:

I am gonna do a rye pale ale in the morning


I would really like to do one of these. I hear, though, that Rye can be difficult, because it acts like cement when wet and heated. Let us know how it goes.
Posted by swampdawg
Baton Rouge, LA
Member since Nov 2007
5141 posts
Posted on 4/27/12 at 9:22 am to
I probably do this recipe more than any other. I have had few problems with sticky sparges with 15-20% rye. Rice hulls help but I am all out.
Posted by SouthOfSouth
Baton Rouge
Member since Jun 2008
43586 posts
Posted on 4/27/12 at 9:54 am to
I just moved my first brew Autumn Amber kit from Midwest to a secondary. Looks much redder than I expected, but hopeing for good results. My fridge I bought for my homebrews came in to sears yesterday so Ill pick it up and possibly work on making it into a keggerator.

Ill probably start my second brew next weekend.
Posted by swampdawg
Baton Rouge, LA
Member since Nov 2007
5141 posts
Posted on 4/27/12 at 10:16 am to
Nice. Yeah, the differences between red an amber are often subtle to me. It just depends on what dark grain was used. I find chocolate malt gives a pretty good red color.
Posted by SouthOfSouth
Baton Rouge
Member since Jun 2008
43586 posts
Posted on 4/27/12 at 10:35 am to
quote:

I find chocolate malt gives a pretty good red color.


It was 2 oz. Special B, 8 oz. Crystal 80L, 2 oz. Roasted Barley specialty grains.

No Chocolate malt.



Rereading the description makes me feel like this is the right color:

This Amber Ale features a deep amber-red color balanced with selected flavoring and aromatic hops.
This post was edited on 4/27/12 at 10:37 am
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 4/27/12 at 10:43 am to
quote:

Rice hulls help but I am all out.


I have plenty if you need some.
Posted by swampdawg
Baton Rouge, LA
Member since Nov 2007
5141 posts
Posted on 4/27/12 at 10:50 am to
Thanks man. I am pretty much done with this one. Almost time to chill. No sticking issues thankfully
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 4/27/12 at 10:51 am to
Oh I thought you meant the morning, as in tomorrow morning. Didn't realize you were doing a Friday brew session.
Posted by BottomlandBrew
Member since Aug 2010
29984 posts
Posted on 4/27/12 at 10:52 am to
Weather and temperatures are looking good for the next week or more to brew a saison. Might just have to make that happen this weekend.
Posted by swampdawg
Baton Rouge, LA
Member since Nov 2007
5141 posts
Posted on 4/27/12 at 10:58 am to
I have not brewed one of those in years. They always came out good though. I am not a huge saison guy. I really don't like saison dupont oddly enough.
Posted by tetu
Ascension Parish
Member since Jan 2011
12269 posts
Posted on 4/27/12 at 11:17 am to
I picked up a saison recently for the first time in over a year. Cellar Door by that guy in maryland (cant think of the brewery name). If i dont like this one i'll give up.
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 4/27/12 at 11:19 am to
Stillwater is the brewery you are referring to.
Posted by DEANintheYAY
LEFT COAST
Member since Jan 2008
31975 posts
Posted on 4/27/12 at 11:21 am to
My friend in San Diego is brewing this. I really want to try it out!

LINK
Posted by BottomlandBrew
Member since Aug 2010
29984 posts
Posted on 4/27/12 at 11:25 am to
Saisons are my favorite style to brew. I use the term "style" loosely as most of mine aren't BJCP saisons, but rather anything I use a saison yeast with.

I'm cheap and somewhat lazy, so in the summer months I use primarily saison yeasts that work with temps in the high 70s and low 80s.
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