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Homebrewing: What's New?
Posted on 5/9/13 at 1:20 pm
Posted on 5/9/13 at 1:20 pm
What's new in the TD World of homebrewing?
I racked a wheat ale onto 4.125 lbs of blackberries. (About $45 worth of blackberries) last week.
Today i ordered 5 brew books.
I'm starting to think about my next brew. Really want to try my hand at a saison.
I racked a wheat ale onto 4.125 lbs of blackberries. (About $45 worth of blackberries) last week.
Today i ordered 5 brew books.
I'm starting to think about my next brew. Really want to try my hand at a saison.
This post was edited on 5/9/13 at 1:21 pm
8
Posted on 5/9/13 at 1:27 pm to BugAC
quote:
Really want to try my hand at a saison.
Do yourself a favor and use the French Saison yeast
I brewed 10 gallons of a kolsch last weekend so that is finishing up its fermentation now. going to brew something on Sunday, not exactly sure what. But the plan is to brew 10 gallons so that 5 of it can go into a specialty firkin for WYES in NOLA in June.
I also started the barrel souring process for the Fig Belgian Pale Ale
This post was edited on 5/9/13 at 1:29 pm
Posted on 5/9/13 at 1:29 pm to BugAC
I think I'm gonna bottle the Zappa Dust today that I brewed in my pic thread.
I designed a 360 IPA last night. 28 oz of hops in a 6 gallon batch.
I designed a 360 IPA last night. 28 oz of hops in a 6 gallon batch.
Posted on 5/9/13 at 1:30 pm to Fratastic423
quote:
Do yourself a favor and use the French Saison yeast
Do i need to use special bottles? I have about 4 cases of bombers and 4 cases of 12 oz bottles. Just wondering if i need the thicker bottles with the carbonation.
Posted on 5/9/13 at 1:30 pm to Zappas Stache
quote:
28 oz of hops in a 6 gallon batch.
Good Lord, man. That sounds expensive.
This post was edited on 5/9/13 at 1:31 pm
Posted on 5/9/13 at 1:32 pm to BugAC
quote:
Do i need to use special bottles? I have about 4 cases of bombers and 4 cases of 12 oz bottles. Just wondering if i need the thicker bottles with the carbonation.
No you should be fine.
Posted on 5/9/13 at 1:38 pm to BugAC
quote:
Good Lord, man. That sounds expensive.
I had 4 oz of Rakau and 3 oz of citra in the freezer I needed to use. Just bought the other 21 oz and cost me $37 w/ shipping. I usually buy at my LHBS but they are $1 per oz more on hops. I'll buy my grains there when the hops get here.
Posted on 5/9/13 at 1:40 pm to BugAC
quote:
Do i need to use special bottles?
Yes,
They're stainless steel and hold 5 gallons.
Posted on 5/9/13 at 1:41 pm to s14suspense
quote:
They're stainless steel and hold 5 gallons.
Meh.....I like bottling like a Belgian monk. Its very Zen.
Posted on 5/9/13 at 1:45 pm to Zappas Stache
quote:
Meh.....I like bottling like a Belgian monk. Its very Zen.
Like any of those frickers are doing any bottling by hand....
We corked our Kriek the other day... that was interesting.
Bug,
We brewed a saison the other day and used Wyeast's Belgian Saison 3724... I think that't the one Frat is telling you to avoid. It's supposed to go to 1.008. I'll see how far it goes on its own.
Posted on 5/9/13 at 1:49 pm to s14suspense
quote:
I think that't the one Frat is telling you to avoid. It's supposed to go to 1.008. I'll see how far it goes on its own.
It will get to 1008 just may take 6 months. That yeast slooooooooooowws done once it hits like 1030ish.
Posted on 5/9/13 at 1:49 pm to s14suspense
quote:
Bug,
We brewed a saison the other day and used Wyeast's Belgian Saison 3724... I think that't the one Frat is telling you to avoid. It's supposed to go to 1.008. I'll see how far it goes on its own.
I think i asked this before, but are you supposed to raise your fermentation temps with that yeast? The french yeast, i'm talking about.
This post was edited on 5/9/13 at 1:50 pm
Posted on 5/9/13 at 1:49 pm to BugAC
Kegged my Black IPA Tuesday night. Force carbonating it, so gonna try a bit of it tonight.
Posted on 5/9/13 at 1:51 pm to BugAC
quote:
think i asked this before, but are you supposed to raise your fermentation temps with that yeast? The french yeast, i'm talking about.
You can, but you don't have to. You could ferment kind of cold and it would be fine. Lots of people try pushing the temps high in an attempt to get the beer to dry out, with some success.
Posted on 5/9/13 at 1:52 pm to BugAC
And to prepare, i'm going to grab a few saisons that i really like. Drink them again, and figure out what they use in their recipes, and figure out what i like about them.
So far i'm going to grab:
Upright Brewery Seven
Parish Farmhouse IPA
Slumbrew Flower Envy Saison
So far i'm going to grab:
Upright Brewery Seven
Parish Farmhouse IPA
Slumbrew Flower Envy Saison
Posted on 5/9/13 at 1:53 pm to Fratastic423
quote:
Lots of people try pushing the temps high in an attempt to get the beer to dry out, with some success.
OK, i thought it was for primary fermentation purposes. So the trick is to get a good belgian/french yeast that finishes pretty low.
Posted on 5/9/13 at 1:55 pm to BugAC
quote:
The french yeast, i'm talking about.
Keep it cooler. I ferment that strain at about 72. it doesn't need to be hot like the Belgian strain.
I'm currently building a starter combining WLP585 Saison III strain and some dregs from an Anchorage Brett IPA. I have farmhouse ale wort sitting around for it, but I'm waiting to see how the starter tastes. As a backup I have some WLP670.
Posted on 5/9/13 at 1:56 pm to BugAC
quote:
i thought it was for primary fermentation purposes
That's what I meant. The higher fermentation temps go the more active yeast will become (ideally). So since the saison yeast (esp the Belgian one) take their time and freak people out about fermentation stopping to high, the idea is that you push the temp into the 80's and it will finish up fermentation. My experiences with teh Belgian saison yeast, is that it is still a crap shoot. But if you let that yeast sit for 3-4 months in a primary fermenter then it will eventually finish it out.
Posted on 5/9/13 at 2:02 pm to Fratastic423
quote:
It will get to 1008 just may take 6 months. That yeast slooooooooooowws done once it hits like 1030ish.
shite.. I might check on it tonight then. I'm too used to the whole 1 week of primary tops thing.
The guys from white labs were on the show I was listening to the other day and they said the Dupont strain was a primary only. Basically it was meant to be blended. Apparently I may have ended up with the same strain basically even though I went with the Wyeast one. frick.
This post was edited on 5/9/13 at 2:06 pm
Posted on 5/9/13 at 2:06 pm to BugAC
quote:
I racked a wheat ale onto 4.125 lbs of blackberries. (About $45 worth of blackberries) last week.
Oh and Holy shite...
Post some pics of that one when it's done. How long are you going to let it sit on the berries?
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