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re: Homebrewing: In-Process Thread
Posted on 1/22/15 at 4:02 pm to LoneStarTiger
Posted on 1/22/15 at 4:02 pm to LoneStarTiger
Just ordered 3 more pounds of hops. Apollo, Summit and Comet. Ready to make something dank.
1
Posted on 1/22/15 at 4:53 pm to BMoney
Just added the second round of dry hops to a 100% Brett Pale Ale
Posted on 1/22/15 at 10:34 pm to rds dc
Kegged another batch of coffee vanilla porter, then transferred a batch of imperial porter to the bourbon barrel. 
Posted on 1/22/15 at 10:40 pm to rds dc
quote:
Just added the second round of dry hops to a 100% Brett Pale Ale
That looks as sublime as 14 titted mona lisa.
Posted on 1/23/15 at 9:18 am to Zappas Stache
Zappa, I have been a complete slack arse and haven't put your box together yet, but I will this weekend and send it out next week.
rds, will send your's too
rds, will send your's too
Posted on 1/23/15 at 3:23 pm to LoneStarTiger
I believe i'm going to brew my French Benefits - French Saison next weekend. I plan on splitting the batch this time.
This has been my most requested brew, by my friends. This time, i'm going to up the orange peel and oak chips, and i plan on splitting the batch and racking half onto blood oranges.
This has been my most requested brew, by my friends. This time, i'm going to up the orange peel and oak chips, and i plan on splitting the batch and racking half onto blood oranges.
Posted on 1/23/15 at 10:04 pm to LoneStarTiger
quote:
rds, will send your's too
No worries! I'm going to let the Citra ride for a week and then bottle, so maybe I'll be shipping in 10 days. That will be 21 days of Simcoe dry hop and 7 days of Citra.
Posted on 1/24/15 at 3:44 pm to LoneStarTiger
quote:
Zappa, I have been a complete slack arse and haven't put your box together yet, but I will this weekend and send it out next week.
No worries. I haven't bottled any zappa dust from the keg yet.
Posted on 1/25/15 at 1:52 pm to rds dc
Dry hopping a Brett ipa. Monkey craves the hops too.
Posted on 1/26/15 at 9:28 am to BottomlandBrew
Well over the weekend, I brewed the last batch of beer at my current house. We brewed the last 10 gallons of our Iron Brewer beer - an American Blonde. Had some issues with the propane but overall a decent brew session. Weather was great.
Brew sculpture will head to the storage unit today or tomorrow. It will be a sad day at Frat's house. The fermentation and kegging equipment will have to stay for a couple more weeks but the rest of the beer supplies will be packed up as well.
Off to greener pastures and an actual brew house. Just have to get through the moving process. 
Brew sculpture will head to the storage unit today or tomorrow. It will be a sad day at Frat's house. The fermentation and kegging equipment will have to stay for a couple more weeks but the rest of the beer supplies will be packed up as well.
Off to greener pastures and an actual brew house.
Just have to get through the moving process. This post was edited on 1/26/15 at 9:29 am
Posted on 1/26/15 at 1:54 pm to Fratastic423
Question, brewing a saison next weekend. Splitting the batch and adding blood oranges to the saison. My question is how much orange should i use?
I was thinking about using 2 oz of zest, and the pulp from 3 lbs of the blood oranges in 2.5 gallons of the saison. WHat are your thoughts?
I was thinking about using 2 oz of zest, and the pulp from 3 lbs of the blood oranges in 2.5 gallons of the saison. WHat are your thoughts?
This post was edited on 1/26/15 at 1:56 pm
Posted on 1/26/15 at 2:09 pm to BugAC
I have always shot for a lb per gallon, so your amount should be good. I would be concerned with the pulp never going away though. You may think about just slicing them up and tossing them in rather than mashing them up.
Posted on 1/26/15 at 4:01 pm to Fratastic423
I've been following all the discussion surrounding WLP644 recently and decided to put together a recipe for an all "brett" IPA. Hoping to get some feedback from the guys who have worked with brett trois.
If everything goes well then I'll probably serve this at Zapps in march
OG: 1.065 - 1.070
IBUs: 100ish (depending on whirlpool utilization)
Grain Bill
85% - 2 row
5% - golden naked oats (never used these before, but Yakobson swears by it so that's good enough for me)
5% - munich
5% - acid malt
Hops
40 IBUs CTZ at FWH
40 IBUs Magnum at 60 mins
1.0 oz Centennial at 0 mins
1.0 oz Galaxy at 0 mins
1.0 oz Amarillo at 0 mins
1.0 oz Simcoe at 0 mins
1.0 oz Citra at 0 mins
Dry Hop
1.0 oz Centennial
1.0 oz Galaxy
1.0 oz Amarillo
1.0 oz Simcoe
1.0 oz Citra
Yeast: WLP644 - 2 or 3 step starter (aiming for 300 billion cells, about half way between ale and lager pitching rates)
If everything goes well then I'll probably serve this at Zapps in march
OG: 1.065 - 1.070
IBUs: 100ish (depending on whirlpool utilization)
Grain Bill
85% - 2 row
5% - golden naked oats (never used these before, but Yakobson swears by it so that's good enough for me)
5% - munich
5% - acid malt
Hops
40 IBUs CTZ at FWH
40 IBUs Magnum at 60 mins
1.0 oz Centennial at 0 mins
1.0 oz Galaxy at 0 mins
1.0 oz Amarillo at 0 mins
1.0 oz Simcoe at 0 mins
1.0 oz Citra at 0 mins
Dry Hop
1.0 oz Centennial
1.0 oz Galaxy
1.0 oz Amarillo
1.0 oz Simcoe
1.0 oz Citra
Yeast: WLP644 - 2 or 3 step starter (aiming for 300 billion cells, about half way between ale and lager pitching rates)
Posted on 1/27/15 at 6:02 am to LSUGrad00
He does swear by those oats. I've never used them as they haven't been available at my lhbs. I always used rye instead. I haven't used trois, but I've had a few beers made with it and it is super fruity. Mash in the mid range to keep it from getting too dry. I like more acid malt than that in my funky beers, but that's personal preference. I don't pick much up from 5%. 10% starts to get noticeable. Trois isn't brett, but it might as well be, so expect your starter to not do anything for 3 days, then ferment, then stop, then ferment again at 7-10 days. Feel free to let it primary in the low 70s. Oxygenate the shite out of it.
Posted on 1/27/15 at 6:33 am to BottomlandBrew
I tried to use gno in my last brew but Chico can't find them to keep them in stock. Apparently they aren't oats at all but basically like a crystal 15 that is huskless. I subbed in some Munich 20 on the last beer.
Posted on 1/27/15 at 7:26 am to Fratastic423
This may be a dumb question, but oh well.... When using a stir plate, how fast does it need to spin? Fast as it can, or just enough to keep it moving, or somewhere in the middle?
Posted on 1/27/15 at 7:36 am to LoneStarTiger
Just fast enough to keep everything in suspension.
Posted on 1/27/15 at 7:38 am to BottomlandBrew
Cool, thanks
When I cranked it up to see what it would do, the bar would rattle and bounce a little
It makes a terrible little faint noise that I can hear over everything else going on in the house
When I cranked it up to see what it would do, the bar would rattle and bounce a little
It makes a terrible little faint noise that I can hear over everything else going on in the house
Posted on 1/27/15 at 7:50 am to LoneStarTiger
It drove my girlfriend absolutely crazy when we lived in our shotgun and our kitchen was next to our bedroom.
Posted on 1/27/15 at 8:09 am to Fratastic423
Thanks for the feedback... I have no clue what I'm doing. If it doesn't taste like the water trough from a barnyard I'll consider it a success. 
Golden Naked Oats are huskless oats that are malted to around 10-15L.
When only using brett to ferment a beer Yakobson suggests using gnos (could probably use flaked oats too) to add glycerol to the finished beer. Apparently keeps the beer from coming across too thin and watery. Sacro produces its own glycerol, but brett doesn't.
Rebel and Nothern have gnos, I wonder why Chico can't source them.
I typically keep my stir plate in the brew house, but there is no heat in there so I had to bring it inside for the winter.
I drives my fiancee CRAZY, she can hear it all over the house. For now it's banished to our laundry room with the door closed.
quote:
Apparently they aren't oats at all but basically like a crystal 15 that is huskless.
Golden Naked Oats are huskless oats that are malted to around 10-15L.
When only using brett to ferment a beer Yakobson suggests using gnos (could probably use flaked oats too) to add glycerol to the finished beer. Apparently keeps the beer from coming across too thin and watery. Sacro produces its own glycerol, but brett doesn't.
Rebel and Nothern have gnos, I wonder why Chico can't source them.
quote:
It drove my girlfriend absolutely crazy
I typically keep my stir plate in the brew house, but there is no heat in there so I had to bring it inside for the winter.
I drives my fiancee CRAZY, she can hear it all over the house. For now it's banished to our laundry room with the door closed.
This post was edited on 1/27/15 at 8:12 am
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