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re: Homebrewing: In-Process Thread
Posted on 11/27/14 at 9:17 pm to HurricaneDunc
Posted on 11/27/14 at 9:17 pm to HurricaneDunc
The whole use of the term secondary fermentation as it relates to a secondary fermenter has always been strange to me. Secondary fermentation as I've always understood it involved the conditioning of the beer on the yeast cake. To me the extra time on the yeast is critical to a complete product. How the hell is it a secondary fermenter if it involves taking the beer off the yeast which effectively stops secondary fermentation?
So even if you do plan on using a secondary fermenter for dry hopping or brightening or whatever I still encourage you to leave the beer in primary until you're confident the fermentation/conditioning is done.
So even if you do plan on using a secondary fermenter for dry hopping or brightening or whatever I still encourage you to leave the beer in primary until you're confident the fermentation/conditioning is done.
0
Posted on 11/27/14 at 9:34 pm to s14suspense
What type of beer would y'all recommend for my first batch? I was thinking of a simple golden ale. Also what a would you rate different styles as far as difficulty?
Posted on 11/27/14 at 9:42 pm to Chatagnier
Eh. Our first batch was a DIPA. Didn't know any better.
Go with whatever but a golden or something is pretty flavorless so any fermentation issues will be more apparent.
Go with whatever but a golden or something is pretty flavorless so any fermentation issues will be more apparent.
Posted on 11/27/14 at 9:47 pm to Chatagnier
Go with an ipa. If you screw it up you just add more hops to cover it up
Posted on 11/27/14 at 10:08 pm to Chatagnier
Any ale is an easy beginner beer. I'd say golden ale is a good choice. Another good one would be a low gravity stout like a dry stout. You doing extract?
Posted on 11/27/14 at 10:19 pm to BeerMoney
Yes extract first. How much harder is all-grain?
Posted on 11/27/14 at 10:25 pm to Chatagnier
quote:
What type of beer would y'all recommend for my first batch? I was thinking of a simple golden ale. Also what a would you rate different styles as far as difficulty?
Brown ale first. Any flaws will be well hidden.
Posted on 11/27/14 at 10:59 pm to Chatagnier
All grain isn't harder it just requires more time and can give you more precise results with experience. Extract is excellent until you've really gotten hooked on the hobby.
Posted on 11/28/14 at 1:49 pm to BeerMoney
I have a dry stout that needs to go from fermenter into a keg. I was considering adding coffee either by making french press coffee (cold brewed) or else by "dry hopping" with crushed coffee beans in the keg. Does anyone have experience with this and have some tips/recommendations?
This post was edited on 11/28/14 at 2:03 pm
Posted on 11/28/14 at 6:15 pm to Canuck Tiger
quote:
I have a dry stout that needs to go from fermenter into a keg. I was considering adding coffee either by making french press coffee (cold brewed) or else by "dry hopping" with crushed coffee beans in the keg. Does anyone have experience with this and have some tips/recommendations?
I've done a handful of coffee beers over the past year. I've done the cold brewed method where I added it directly to the keg before racking. It works well.
For my latest batch, I added 7 ounces of beans in a giant tea ball to the fermentor for 3 days. The coffee flavor and aroma borders on overpowering right now. I know it should mellow out, so I'm OK with it. I just kegged it Monday night, and it had finally carbonated last night to drink. I like it, but it should be better with a couple weeks on it.
I'd be wary of adding beans directly to the keg, since it may take a while to mellow if you add too much.
This post was edited on 11/28/14 at 6:16 pm
Posted on 11/28/14 at 6:21 pm to BMoney
Mashing in Zappa Dust Quatro
Posted on 11/29/14 at 8:17 am to Zappas Stache
quote:
Mashing in Zappa Dust Quatro
I would like a bottle and this time can it not have 1 pound of hop residue in it
We need to collaborate and do a 100% Brett version of Zappa Dust - Zappa Dust Cinco el Salvaje
Posted on 11/29/14 at 12:26 pm to rds dc
quote:
can it not have 1 pound of hop residue in it
no
quote:
We need to collaborate and do a 100% Brett version of Zappa Dust - Zappa Dust Cinco el Salvaje
or Zappa Dust Funky Alphonso
Posted on 11/29/14 at 2:17 pm to Zappas Stache
Posted on 11/29/14 at 4:06 pm to BMoney
Update: I French press brewed 4 oz of freshly ground espresso beans in about 24 oz of water and then just tried different ratios of stout/coffee until I was happy. It worked out to be 20oz/20l keg. I really like the way it smells and tastes; it added complexity without overpowering the stout. It ended up at 6.5% as well so it's more or less exactly what I was trying to brew.
Posted on 11/29/14 at 4:12 pm to Zappas Stache
Brew went alright Zappas?
Posted on 11/29/14 at 6:02 pm to s14suspense
quote:
Brew went alright Zappas?
Its always a comedy of errors at La Vista Loco.
Posted on 11/30/14 at 3:41 pm to Zappas Stache
Finally bottled the Nelson Sauvin White Wine Saison w/ Brett today and this is off the charts dank. I'm not sure how much of that will carry through after bottle conditioning but, as of right now, I couldn't be happier with the way these hops are working out.
Posted on 11/30/14 at 4:00 pm to rds dc
quote:
Finally bottled the Nelson Sauvin White Wine Saison w/ Brett today and this is off the charts dank.
I need some of that when I get the Zappa Dust bottled in a couple of weeks.
Posted on 11/30/14 at 5:30 pm to Zappas Stache
I just got a lb of mosaic pellets in the mail; that's a Black Friday sale I can get behind!
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