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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 8/19/13 at 6:15 pm to LSURoss
Posted on 8/19/13 at 6:15 pm to LSURoss
It would be an excellent idea. Farmhouse recipes can be extremely simple and some farmhouse yeasts are very tolerant of higher temperatures.
Some light extract, some Munich and wheat for steeping, and Wyeast 3711 and you're good to go.
Some light extract, some Munich and wheat for steeping, and Wyeast 3711 and you're good to go.
3
Posted on 8/19/13 at 6:19 pm to BottomlandBrew
Bad arse.
Posted on 8/19/13 at 8:21 pm to BottomlandBrew
quote:
It would be an excellent idea. Farmhouse recipes can be extremely simple and some farmhouse yeasts are very tolerant of higher temperatures.
Some light extract, some Munich and wheat for steeping, and Wyeast 3711 and you're good to go.
This. Temp control can be hard to get a handle on for beginners and farmhouse / saison yeast are plenty happy at higher temps.
Posted on 8/19/13 at 8:28 pm to rds dc
Anyone got a solera? I ended up getting this 15 gallon barrel for $5 and was thinking that I could possibly turn it into a solera. I did some internetting and it seems like other people have had success with this size barrel. I don't really see myself using it more than a few times a year for regular brews, so this might be a better use of it.
Posted on 8/19/13 at 8:32 pm to rds dc
Kegged a hefeweizen and racked an apple-cranberry cider earlier. Plan on brewing later this week... it's time for another batch of praline dubbel.
Posted on 8/19/13 at 8:37 pm to BottomlandBrew
quote:
would be an excellent idea.
plus if you make the wife beer she likes she may let you spend major duccets on fancy equipment.
Posted on 8/19/13 at 8:39 pm to LSUBoo
quote:
Kegged a hefeweizen and racked an apple-cranberry cider earlier. Plan on brewing later this week...
Nice! I need to bottle my 100% citra sour saison this weekend. Then I'll transfer my 100% mosaic saison to the carboy and dry hop it with 1 oz of mosaic. I'll brew up 12 gallons of simple saison next week to put in the barrel. I'm still tweaking my black rye pumpkin saison recipe but am getting pretty close to a final call.
Posted on 8/20/13 at 11:28 am to rds dc
Brewed a simple brown ale Sunday, since the wife was begging for one.
Next on the list will be:
- imperial stout with coffee and vanilla
- pumpkin porter
- session IPA
No idea what order. May brew the imperial stout first and let it sit til cooler weather. The pumpkin porter is for an October race. The session IPA is something I want to take a crack at just because.
Next on the list will be:
- imperial stout with coffee and vanilla
- pumpkin porter
- session IPA
No idea what order. May brew the imperial stout first and let it sit til cooler weather. The pumpkin porter is for an October race. The session IPA is something I want to take a crack at just because.
Posted on 8/20/13 at 12:50 pm to BMoney
quote:
pumpkin porter
We'll be doing one of those soon too. Ours was pretty freaking awesome last year.
Posted on 8/20/13 at 1:07 pm to s14suspense
We are going to try an imperial pumpkin stout pretty soon as well.
Pumpkinator clone.
Might have to bourbon barrel age it... hmmm...
Pumpkinator clone.
Might have to bourbon barrel age it... hmmm...
Posted on 8/20/13 at 1:35 pm to LSUBoo
quote:
Pumpkinator clone.
Might name mine Pumpkinatoddler.
Posted on 8/20/13 at 2:10 pm to BMoney
quote:
Pumpkinatoddler
you can do better
Posted on 8/20/13 at 4:10 pm to s14suspense
I have a breakfast stout with oats and cocoa nibs that should be around 5.5 - 6%, and a black IPA in the plans, but I'm not brewing anything else until it cools down a bit.
I do like having a breakfast stout for football season though. I will probably do it first since it can sit in the secondary longer.
I do like having a breakfast stout for football season though. I will probably do it first since it can sit in the secondary longer.
Posted on 8/20/13 at 4:23 pm to s14suspense
What kind of hops do yall like with pumpkin? This is one thing I can't seem to pin down.
Posted on 8/20/13 at 5:44 pm to s14suspense
Just put this together and did a test boil to burn off the paint. That jet burner sounds like a.....North Texas Wind Storm.
The jet burner is welded to the bottom. The Cast Iron burner is bolted so that could be changed out.
quote:
Zappas! Let me know if it's possible to put that jet burner on the top and the banjo or whatever on the bottom. The jet burner would be great to heat strike water.
The jet burner is welded to the bottom. The Cast Iron burner is bolted so that could be changed out.
Posted on 8/20/13 at 5:59 pm to Zappas Stache
quote:
The jet burner is welded to the bottom. The Cast Iron burner is bolted so that could be changed out.
Damn,
You plan on using it that way?
As for the pumpkin pie porter we used 3 tablespoons of pumpkin pie spice at 20 mins and 1 oz of Hallertau at 10 mins. That was on a 1.075 OG.
4 cans of pumpkin in the mash.
This post was edited on 8/20/13 at 6:01 pm
Posted on 8/20/13 at 6:08 pm to s14suspense
quote:
You plan on using it that way?
For now I will mash on top with my cooler...I can lift mash water pretty easily as its usually 5 gallons or so at most....sparge is another 4 or so. I do 6.5 gallon batches now so 9 gallons in the kettle is tough to lift onto a burner. And that jet burner is nice. But I will use the top burner for cooking outside. I have one burner on my gas grill but having 2 will make it more convenient. I'm setting up a sorta outside kitchen under my 2nd floor deck....so it'll be covered. May screen it in eventually.
Posted on 8/20/13 at 8:57 pm to Zappas Stache
quote:
For now I will mash on top with my cooler...I can lift mash water pretty easily as its usually 5 gallons or so at most....sparge is another 4 or so. I do 6.5 gallon batches now so 9 gallons in the kettle is tough to lift onto a burner. And that jet burner is nice. But I will use the top burner for cooking outside. I have one burner on my gas grill but having 2 will make it more convenient. I'm setting up a sorta outside kitchen under my 2nd floor deck....so it'll be covered. May screen it in eventually.
Cool. I doubt I will get anything like that soon but it just seemed so well suited to brewing.
Working up quite a few brews in my head at the moment for fall beerfest season.
Brews that are on deck.
Pumpkin Pie Porter
Bourbon barrel aged robust porter
Tropical pale ale
Grapefruit RyePA
Kegging the Pliny the elder clone soon. Finished at 1.010 so it should be nice and dry. 7.7%
Posted on 8/23/13 at 11:30 am to s14suspense
bump from page 6
will be cleaning bottles again tonight and bottling my citra pale ale tomorrow or Sunday. Really excited for this one, I'm nearly out of my Simcoe. Think I have a couple left and wanted to taste them side by side since it is close to the same recipe. I'm pretty sure I have enough bottles.
The timing should work out nicely to have enough bottles for another beer about the time its nice enough weather to want to brew another stout.
will be cleaning bottles again tonight and bottling my citra pale ale tomorrow or Sunday. Really excited for this one, I'm nearly out of my Simcoe. Think I have a couple left and wanted to taste them side by side since it is close to the same recipe. I'm pretty sure I have enough bottles.
The timing should work out nicely to have enough bottles for another beer about the time its nice enough weather to want to brew another stout.
Posted on 8/23/13 at 11:35 am to LoneStarTiger
I think i'm ordering my ingredients today for my oatmeal stout. It will be about 7%.
After that i'm looking at doing a marzen ale, my 3rd prime IPA, a black IPA, a rye IPA, and i also am contemplating some more belgian styles. Biere de garde, and some trappist ales.
After that i'm looking at doing a marzen ale, my 3rd prime IPA, a black IPA, a rye IPA, and i also am contemplating some more belgian styles. Biere de garde, and some trappist ales.
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