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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 8/14/14 at 8:59 am to LoneStarTiger
Posted on 8/14/14 at 8:59 am to LoneStarTiger
quote:
I've been asked to make the praline porter instead. Because porters are great when it is 95+ degrees out.
You have 2 kegs. Get a 3rd and rotate.
1
Posted on 8/14/14 at 9:00 am to BMoney
I don't have a way to keep the third cold
Posted on 8/14/14 at 9:02 am to LoneStarTiger
quote:
I don't have a way to keep the third cold
No more room in the fridge? You'd be surprised how much can fit in those things.
Posted on 8/14/14 at 9:04 am to BMoney
No, it's a smallish fridge. I don't think a third keg would fit
I even realized this morning that I'm going to have trouble cold crashing my saison because it's in a bucket.
I even realized this morning that I'm going to have trouble cold crashing my saison because it's in a bucket.
Posted on 8/14/14 at 9:18 am to LoneStarTiger
quote:
I even realized this morning that I'm going to have trouble cold crashing my saison because it's in a bucket.
Well, if you figure out a way to squeeze the bucket in there, you'll definitely have room for another keg.
Posted on 8/14/14 at 7:19 pm to BMoney
I am going to make a starter in a few days. I am not sure if I am suppose to throw the whole batch in or skim off the top and just use the sediment.
I have only done this once before. I am making a 5 gallon batch.
TIA
I have only done this once before. I am making a 5 gallon batch.
TIA
Posted on 8/14/14 at 7:32 pm to chity
I throw the whole thing in. Some people cold crash, decant the liquid, and then pitch just the slurry. Just depends on what you like to do. I make all my starters from excess wort from the batch, so I don't have to worry about it affecting my recipe.
Posted on 8/14/14 at 7:38 pm to BottomlandBrew
quote:
I make all my starters from excess wort from the batch, so I don't have to worry about it affecting my recipe.
That is a great idea, thanks.
Posted on 8/14/14 at 10:18 pm to rds dc
(no message)
This post was edited on 8/14/14 at 10:53 pm
Posted on 8/15/14 at 7:46 am to chity
quote:
I am going to make a starter in a few days. I am not sure if I am suppose to throw the whole batch in or skim off the top and just use the sediment.
If you are not having to completely build up your yeast in a starter, but rather making a starter because you want a healthy fermentation you really do not need to start the starter more than 18 hours or so in advance. I typically never decant either, unless I have had to step up the yeast a couple of times and have a ton of wort in the starter.
Posted on 8/15/14 at 8:50 am to chity
quote:
I am going to make a starter in a few days. I am not sure if I am suppose to throw the whole batch in or skim off the top and just use the sediment.
I've done both. All my starters have been made with DME instead of extra wort. The only issue I've had is if I get a pretty full fermenter when I drain my kettle and it doesn't leave enough room for the starter volume.
That's why I started making it a couple days ahead of time, then I cold crash it the day before I brew, decant and let it warm back up while brewing. The last one I made was 2L, and I got about half of it decanted and sloshed it, so it stirred it up too much to decant anymore, so I just added all the rest. I had a good bit of activity 7 hours later.
Posted on 8/15/14 at 9:47 am to LoneStarTiger
Kegged my peach wheat Tuesday night and tried it last night. Very happy with this. Nice and refreshing easy drinker. Added a touch of lactic acid to give it a hint of tartness and make the peach flavor pop a little more.
Posted on 8/15/14 at 10:26 am to BMoney
How many peaches did you add and for how long?
I'm very interested in making a peach beer similar to Epic Brainless on peaches for next summer.
I'm very interested in making a peach beer similar to Epic Brainless on peaches for next summer.
Posted on 8/15/14 at 10:51 am to LoneStarTiger
5 pounds of frozen peaches for 10 days.
Forgot to add that I used an ounce of peach extract at kegging to bring the flavor up a little more than what the peaches did alone.
Forgot to add that I used an ounce of peach extract at kegging to bring the flavor up a little more than what the peaches did alone.
Posted on 8/15/14 at 11:00 am to chity
quote:
I am going to make a starter in a few days. I am not sure if I am suppose to throw the whole batch in or skim off the top and just use the sediment.
Like all things in homebrewing it seems like there are as almost many methods to starters as there are brewers.
For me it all depends on the size of the starter. If the starter is over 1.5L, assuming I have time, I will crash the starter after about 24/48 hours and pour off the excess wort.
I use one of these yeast calculators to determine how large a starter I need based on the age of my yeast and the starting gravity of my beer.
Yeast Calculator
Mr Malty Yeast Calculator
Posted on 8/15/14 at 1:08 pm to LSUGrad00
well, all the IPA talk was for nothing. Just ordered all the grain for my praline porter. This will be the first beer I have made all-grain that I also made an extract version of, more or less. I was so new to brewing when I made this the first time, and had no idea what I was really doing. It was also the first batch I made "from scratch", not using a kit.
You can see what I did in this thread.
I would have to look through my notes at the recipe to see what % of the grain bill was sugar, but it was a lot. I used a pound of piloncillo, and a whole bottle of Steens. It made the beer boozy as all get-out, which I of course blamed on the rum soaked oak cubes I used in the secondary. I even commented on it in the thread:
As for the recipe itself, I cut out the Steens all together, which should help with the boozy problem. I will still use half the pecans in the mash and the other half in the secondary, and will use the oak cubes again. I also cut out the de-bittered black, and will use brown and chocolate malts for coloring and a little flavor. Also, this time I will also add some vanilla puree when I keg it, after all, the praline recipe I inherited has vanilla in it.
You can see what I did in this thread.
I would have to look through my notes at the recipe to see what % of the grain bill was sugar, but it was a lot. I used a pound of piloncillo, and a whole bottle of Steens. It made the beer boozy as all get-out, which I of course blamed on the rum soaked oak cubes I used in the secondary. I even commented on it in the thread:
quote:
so I pulled a sample last night. In the FBD thread I posted that it has a great nose, smells like a piece of candy with hints of vanilla, pecan and sugar. The rum is pretty over-powering right now (though after a couple sips you don't notice so much). I think this will end up being a pretty good beer
As for the recipe itself, I cut out the Steens all together, which should help with the boozy problem. I will still use half the pecans in the mash and the other half in the secondary, and will use the oak cubes again. I also cut out the de-bittered black, and will use brown and chocolate malts for coloring and a little flavor. Also, this time I will also add some vanilla puree when I keg it, after all, the praline recipe I inherited has vanilla in it.
Posted on 8/16/14 at 10:08 am to LoneStarTiger
Sounds good to me already.
Posted on 8/17/14 at 9:23 am to BottomlandBrew
quote:
BTW, what beer was that brett from? It was Crooked Stave, correct?
Yes, from last summer's batch of Hop Savant. I will be collecting some fresh samples this week. I might do a split batch with my current Brett and dregs from a fresh bottle to see if there have been any changes in the yeast.
Posted on 8/17/14 at 9:37 am to s14suspense
Brewing an as of yet, unnamed IPA this morning. Mashed in, temp a little low, boiling some water to raise the mash temp a degree or 2
Posted on 8/17/14 at 11:18 am to BugAC
Picture of the wort. Really liking the color.
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