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Message
1
Posted on 2/26/15 at 2:06 pm to BMoney
quote:
I'd go with Galaxy, but that's just me.
I'd up the 1st wort to 1 ounce.
Posted on 2/26/15 at 2:14 pm to s14suspense
quote:
I'd up the 1st wort to 1 ounce.
I'm trying to keep it as close to a pale ale as possible. No other reason than i want it to be close to style. A full oz. would push my IBU's to 60+
But, i also don't want it to be unbalanced as far as bitterness to aroma, which i think it may be with the amount of dry hops.
This post was edited on 2/26/15 at 2:16 pm
Posted on 2/26/15 at 3:15 pm to BugAC
I'd drop the Crystal and carapils, and go with Galaxy
next real pale ale I use I want to try the San Diego super yeast WLP090
next real pale ale I use I want to try the San Diego super yeast WLP090
Posted on 2/26/15 at 3:18 pm to LoneStarTiger
quote:
next real pale ale I use I want to try the San Diego super yeast WLP090
I'm using that in the DIPA I'm brewing Sunday.
Posted on 2/26/15 at 3:26 pm to BMoney
cool, hope it works well for you
No idea when I might make that pale ale. So far my schedule for one keg is finish the Pliny clone, then Fortunate Island clone, then probably another Pale ale or IPA, maybe try a rye IPA with a shitload of citra. The other keg just got filled with porter, then I will make a peach/blackberry/mango berlinerish sour, then a saison with nelson sauvin hops that I can hopefully add some fruit to as well towards the end of summer.
I need to figure out how to empty kegs faster
No idea when I might make that pale ale. So far my schedule for one keg is finish the Pliny clone, then Fortunate Island clone, then probably another Pale ale or IPA, maybe try a rye IPA with a shitload of citra. The other keg just got filled with porter, then I will make a peach/blackberry/mango berlinerish sour, then a saison with nelson sauvin hops that I can hopefully add some fruit to as well towards the end of summer.
I need to figure out how to empty kegs faster
Posted on 2/26/15 at 7:09 pm to LoneStarTiger
Yes me pretty....more dry hopping....BREWHAHAHAHA!
Posted on 3/1/15 at 1:56 pm to Zappas Stache
Brewed a saison and berliner weisse yesterday. Everything went well except my heating mat can't get the BW above 80. Probably should have tested that before. Oh well. We'll see how it goes.
I did a no boil for the BW. Got it up to 195, then cut the heat. I'm hoping I can avoid another garbage water beer. I ended up pitching the L. brevis and brett at the same time. Thew lacto was from a starter and the brett was from a vial, so I'm hoping by the time the brett works itself up and get's going, the lacto will be done with it's job.
OG on the saison was 1.051 at 14 IBU. OG on the BW was 1.031 at 2-3? IBU.
I did a no boil for the BW. Got it up to 195, then cut the heat. I'm hoping I can avoid another garbage water beer. I ended up pitching the L. brevis and brett at the same time. Thew lacto was from a starter and the brett was from a vial, so I'm hoping by the time the brett works itself up and get's going, the lacto will be done with it's job.
OG on the saison was 1.051 at 14 IBU. OG on the BW was 1.031 at 2-3? IBU.
Posted on 3/1/15 at 9:22 pm to BottomlandBrew
Brewed a 1.038 OG Gose earlier today for Zapps. Will be be a key lime gose. Should be nice.
Have the fermwrap hooked up to temp control. How hot should I go?
Have it at 85F right now.
Will brew a Grapefruit Rye next weekend for Zapp's. Luckily have a TropicAle headed to the house kegorator to join the RIS so we'll have a full lineup.
Have the fermwrap hooked up to temp control. How hot should I go?
Have it at 85F right now.
Will brew a Grapefruit Rye next weekend for Zapp's. Luckily have a TropicAle headed to the house kegorator to join the RIS so we'll have a full lineup.
Posted on 3/1/15 at 9:38 pm to s14suspense
I moved a 100% Brett Grapefruit Wheat to secondary with some grapefruit and orange peel today. I checked in on my JK Commercial Suicide clone today and it is coming along nicely, still needs some time to get a bit more tart. The RDS/Zap Dusty Bucket collaboration is still out in the garage, it has suffered through some cold nights but it should be fine once things warm up this spring.
Posted on 3/1/15 at 9:44 pm to rds dc
So JK just releasing a beer brewed with hay?
Posted on 3/1/15 at 9:49 pm to rds dc
Yep, from some local barn
Posted on 3/2/15 at 8:11 am to BottomlandBrew
quote:
Everything went well except my heating mat can't get the BW above 80. Probably should have tested that before. Oh well. We'll see how it goes.
You're using a pure culture of lacto in pasteurized wort so I would think you should be ok. If you were using a grain as your source of lacto I would be a little more concerned. It will just take longer to sour than at a higher temp.
Arent' the vials brett from White Labs only like 3 billion cells? that should give the lacto plenty of a head start
Posted on 3/2/15 at 8:49 am to s14suspense
quote:
Brewed a 1.038 OG Gose earlier today for Zapps. Will be be a key lime gose. Should be nice.
Have the fermwrap hooked up to temp control. How hot should I go?
Have it at 85F right now.
Will brew a Grapefruit Rye next weekend for Zapp's. Luckily have a TropicAle headed to the house kegorator to join the RIS so we'll have a full lineup.
I wanted to brew yesterday, but I was too wiped out from Saturday. And I never got a chance to get my yeast starter going on Friday or Saturday, so got it going last night.
Also, racked my imperial porter from the barrel onto coffee beans last night. Will keg it tonight. May or may not brew tonight as well. If not tonight, definitely tomorrow night.
Posted on 3/2/15 at 8:54 am to BMoney
quote:
I wanted to brew yesterday, but I was too wiped out from Saturday.
Luckily Gose is a relatively quick brew day.
quote:
Imperial porter from the barrel onto coffee beans
Yum.
Posted on 3/2/15 at 8:56 am to LSUGrad00
It was a vial of some harvested brett, so cell count was unknown. It was bubbling away this morning. The lacto strain I pitched is heterofermentative, but who knows what yeast/bacteria is doing the bulk of the work right now. I'd wager the lacto, but I won't know for sure for a little bit. It smelled good, so that's a plus.
Posted on 3/2/15 at 10:02 am to LSUGrad00
quote:
You're using a pure culture of lacto in pasteurized wort so I would think you should be ok. If you were using a grain as your source of lacto I would be a little more concerned. It will just take longer to sour than at a higher temp.
If I want to use lacto but not contaminate my stuff, I'm assuming I could pitch it into the wort before boiling it just like I do with grain, right? Would pitching a lacto starter before boiling be "safer" for the wort than grain? (I'm guessing yes, since that seems to be what you are saying above)
Posted on 3/2/15 at 10:15 am to LoneStarTiger
quote:
If I want to use lacto but not contaminate my stuff, I'm assuming I could pitch it into the wort before boiling it just like I do with grain, right?
yeah, that's what I did this last time and it worked great.
The biggest difference when using a pure culture is you don't have to worry as much about other nasty bacteria as you do when using grain.
Anyone in Baton Rouge interested in trying that hybrid saison yeast that frat linked a few pages back? I'm thinking about picking up some more omega yeast next week and will throw a pack on if someone wants to split the shipping cost.
Posted on 3/2/15 at 10:17 am to LSUGrad00
quote:
yeah, that's what I did this last time and it worked great.
you have one that you recommend?
also, how long would it be good for if I was to try to keep some in the fridge?
Posted on 3/2/15 at 10:23 am to LoneStarTiger
I used the lacto blend from Omega Labs on the sour I have going now and it worked great, but the availability is limited.
I know a lot of people use Wyeast's lacto with good results too, s14?? Gigayeast also makes a 'fast souring' lacto blend that I'd like to eventually try.
I'm not sure on the shelf life of those packs. I think WL and Wyeast say their bacteria blends are good for 6 months.
I know a lot of people use Wyeast's lacto with good results too, s14?? Gigayeast also makes a 'fast souring' lacto blend that I'd like to eventually try.
I'm not sure on the shelf life of those packs. I think WL and Wyeast say their bacteria blends are good for 6 months.
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