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Message
re: Homebrewing: In-Process Thread
Posted on 10/21/14 at 8:54 am to BugAC
Posted on 10/21/14 at 8:54 am to BugAC
Speaking of saisons, I rounded up some ingredients to try and brew one this next weekend. My Bierde de Garde and sour saison are taking longer than I had hoped, so I need something to go on tap quick. I have a cider started, but also want beer. I took my base saison recipe and bumped up the OG some to warm me through the cold weather. I'm interested to try the water here. It's chlorine treated rather than chloramine treated, and it's also a little harder. I figure this first batch will be good to get a baseline taste for the local water, and from there I can treat it to taste.
1
Posted on 10/21/14 at 9:54 am to BottomlandBrew
quote:
I'm interested to try the water here.
Pull the last couple of years worth of water data and avg. it out. Then plug those numbers into a calculator. That is what I did. I've actually got pretty good water straight out of the tap down here.
Posted on 10/22/14 at 8:04 am to rds dc
I need the advice of the sour producers on the board.
I have my 5 gallon barrel that I have used a number of times. I put a saison in it recently with Bottomland's sour blend (French Saison/Brett C/Brett L) as well as dregs of some random bottles. Primary fermentation occurred in the barrel and beer came out pretty good (hopefully).
This weekend I brewed a Rye Session Ale with the intention of doing a similar thing but just with the residual bugs/yeast in the barrel. Well after 48+ hours, the saccro still hasn't taken off, however the bugs have as a pellicule had formed over last night.
Question is...should I add more yeast or just let whatever is in the barrel do its job?
I have my 5 gallon barrel that I have used a number of times. I put a saison in it recently with Bottomland's sour blend (French Saison/Brett C/Brett L) as well as dregs of some random bottles. Primary fermentation occurred in the barrel and beer came out pretty good (hopefully).
This weekend I brewed a Rye Session Ale with the intention of doing a similar thing but just with the residual bugs/yeast in the barrel. Well after 48+ hours, the saccro still hasn't taken off, however the bugs have as a pellicule had formed over last night.
Question is...should I add more yeast or just let whatever is in the barrel do its job?
Posted on 10/22/14 at 5:17 pm to Fratastic423
Wouldn't hurt to throw in some sacch, imo, but it's only been 48 hours, so no real sense of urgency.
Posted on 10/23/14 at 9:38 am to BottomlandBrew
I am going to let it ride and see what happens. Being able to just throw a beer into the barrel is what I wanted to be able to do moving forward, so I might as well try it out.
Posted on 10/23/14 at 1:59 pm to Fratastic423
I'm starting to get brew fever again. I have a brown ale recipe waiting to be brewed. Might brew next weekend, take advantage of the bye week.
My other option is to rebrew my french benefits saison. I just brewed a pumpkin saison, however, so i think i'll give saisons a break.
BTW, i think the pumpkin saison would be a good candidate for some souring bacteria. It tastes pretty good right now, with just some French saison yeast, but a touch of souring would go well with it.
My other option is to rebrew my french benefits saison. I just brewed a pumpkin saison, however, so i think i'll give saisons a break.
BTW, i think the pumpkin saison would be a good candidate for some souring bacteria. It tastes pretty good right now, with just some French saison yeast, but a touch of souring would go well with it.
Posted on 10/23/14 at 2:08 pm to BugAC
quote:
BTW, i think the pumpkin saison would be a good candidate for some souring bacteria. It tastes pretty good right now, with just some French saison yeast, but a touch of souring would go well with it.
Pretty cool label for that one.
Posted on 10/23/14 at 3:29 pm to s14suspense
quote:
Pretty cool label for that one.
Thanks.
And i also saw the new zymurgy is about abbey ales. I'm currently researching abbey/trappist ales. I have a st. bernardus abt 12, and a rochefort 10 in the fridge. I plan on brewing an abbey style ale next year some time. It always seems that whatever style beer i'm formulating, zymurgy or BYO has a special issue on it.
Posted on 10/24/14 at 2:13 pm to BugAC
Saison carbing up. 40 degrees at 18psi. Should hit my target 3.01 volumes in a week. Fingers crossed, this is my first kegging attempt.
Posted on 10/24/14 at 2:29 pm to LSURoss
quote:
in a week
You're more patient than I am.
Posted on 10/24/14 at 2:47 pm to s14suspense
quote:
You're more patient than I am.
No kidding. I thought I was being patient going 30psi for 36 hours.
Posted on 10/24/14 at 3:03 pm to BMoney
quote:
going 30psi for 36 hours.
Taking things slow.
I'm a fan of the 90 second shake at 40.
Posted on 10/24/14 at 3:09 pm to s14suspense
quote:
Taking things slow.
I'm a fan of the 90 second shake at 40.
I've managed to overcarbonate mine a couple times doing this.
Posted on 10/24/14 at 5:12 pm to s14suspense
With my schedule low and slow works out well for me.
Posted on 10/26/14 at 1:48 pm to LSURoss
Got a quick question for the thread. What is everyone's method for transferring beer from vessel to vessel? I use an auto siphon but really hate having to hold the siphon just above the trub in the bottom of the carboy/bucket. Are there any other methods of doing this?
Cheers
Cheers
Posted on 10/26/14 at 6:06 pm to LSURoss
quote:
Got a quick question for the thread. What is everyone's method for transferring beer from vessel to vessel? I use an auto siphon but really hate having to hold the siphon just above the trub in the bottom of the carboy/bucket. Are there any other methods of doing this?
I'm a big fan of my Sterile Siphon Starter. But my Auto-siphon has a clip that holds it in place too.
Posted on 10/27/14 at 8:39 am to s14suspense
I've used a chip clip to hold my auto siphon in place on a couple of occasions. Not ideal, but it works.
Posted on 10/27/14 at 9:18 am to s14suspense
quote:
Sterile Siphon Starter.
I might need to pick one of those up. The last two auto-siphons I've bought have been absolute garbage. The internal seal between the two pieces is not tight at all and requires a good bit of work to keep it from sucking in a bunch of O2 while racking.
Posted on 10/27/14 at 9:32 am to BottomlandBrew
When I switched to Big Mouth Bubblers the only real option is to use an auto siphon. I'm not overly pleased with it but what can you do.
In other news, the yeast in the barrel took off last week.
In other news, the yeast in the barrel took off last week.
Posted on 10/27/14 at 9:39 am to Fratastic423
quote:
In other news, the yeast in the barrel took off last week.
Cool... You going to bring those bottles to the game tonight?
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