Homebrewing: In-Process Thread | Page 28 | TigerDroppings.com

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rds dc
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re: Homebrewing: In-Process Thread


quote:

I think you'll end up wanting to finish that boil real quick. I think he talks about barely boiling at all as in a few minutes or none at all.

Very interesting listen.


Yeah, I tried to find a transcript and came across a couple of reviews. The Brewing Network just seems to have a lot of gibberish mixed in and I have a hard time listening to the podcast.






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rds dc
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Member since Jun 2008
6281 posts

re: Homebrewing: In-Process Thread


quote:

Pumpkin saison sounds good. I thought about jumping on one, but I know nothing about brewing saisons yet


I didn't know anything about saisons or all-grain brewing when I did my 1st one! We never did a saison back when I was extract brewing. I really think it is a forgiving style and have been very pleased with everything that I have done so far with saison yeast.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
11083 posts

re: Homebrewing: In-Process Thread


quote:

The Brewing Network just seems to have a lot of gibberish mixed in and I have a hard time listening to the podcast.



There's lots of banter but I've listened to every episode from start to finish and it has me rolling usually. But I can see issues with it if you're not familiar with the backstories or you don't have much time to listen to it all.

Skip to where the interview starts (usually an hour or so into the episode) and enjoy.






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rds dc
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Member since Jun 2008
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re: Homebrewing: In-Process Thread


A few pics from the last couple of days of brewing. I might start a separate thread to track the progress of this perpetuum / solera barrel. I'm trying to work over a fellow brewer and get him to go in with me on an oak wine barrel. The deal is that I will buy it, if he will store it...











I tossed in some uncrushed two row and then covered with plastic wrap, down on the liquid with bubbles removed. This should limit the amount of oxygen available at the surface and cut down on the growth of unwanted bugs that produce offensive odors...




This post was edited on 8/27 at 10:12 pm


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BottomlandBrew
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re: Homebrewing: In-Process Thread


Homebrew porn.

Looking good.






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BMoney
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re: Homebrewing: In-Process Thread


Brewed an imperial stout tonight. OG hit 1.101.





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s14suspense
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Baton Rouge
Member since Mar 2007
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re: Homebrewing: In-Process Thread


quote:

1.101



That's huge. Can't say we've ever brewed anything that big. Think I'd wax cap bomber that and give them as gifts.






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rds dc
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Member since Jun 2008
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re: Homebrewing: In-Process Thread


quote:

OG hit

1.101.


Good gawd! Did you double pitch?






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BottomlandBrew
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re: Homebrewing: In-Process Thread


quote:

OG hit 1.101








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s14suspense
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Baton Rouge
Member since Mar 2007
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re: Homebrewing: In-Process Thread


quote:

Good gawd! Did you double pitch?


I'm pretty sure he uses dry yeast so hopefully 2 packets of that.






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BMoney
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re: Homebrewing: In-Process Thread


quote:

Good gawd! Did you double pitch?


2 vials of White Labs WLP007 Dry English Ale.






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s14suspense
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Baton Rouge
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re: Homebrewing: In-Process Thread


quote:

2 vials of White Labs WLP007 Dry English Ale.



Good deal.






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LSUGrad00
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Member since Dec 2003
1206 posts

re: Homebrewing: In-Process Thread


quote:

OG hit 1.101.


Holy Crap! I don't think my mash tun is big enough to attempt a beer this big.

Well done sir






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BugAC
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re: Homebrewing: In-Process Thread


quote:

Pumpkin saison sounds good. I thought about jumping on one, but I know nothing about brewing saisons yet and don't really have the room for one now anyways


Saisons are really easy. Especially when you have temperature control. Honestly, nothing much different than higher ferm temps and no secondarying.






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Fratastic423
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re: Homebrewing: In-Process Thread


quote:

2 vials of White Labs WLP007 Dry English Ale.


Good luck, but I doubt that is enough yeast.






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s14suspense
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Baton Rouge
Member since Mar 2007
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re: Homebrewing: In-Process Thread


quote:

Good luck, but I doubt that is enough yeast.



I was thinking this but didn't want to say it. I used two vials for a 1.068 beer a few weeks ago.

ETA: 3.7 vials per MrMalty.

BMoney shake the hell out of that wort if possible. Need plenty of aeration.


I'd also say to LST that saisons should be very easy for him and a better style to brew with no temperature control because they like to be hotter.



This post was edited on 8/28 at 10:06 am


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BugAC
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re: Homebrewing: In-Process Thread


quote:

I was thinking this but didn't want to say it. I used two vials for a 1.068 beer a few weeks ago.


That seems like a lot. Do you make yeast starters?






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
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re: Homebrewing: In-Process Thread


quote:

That seems like a lot. Do you make yeast starters?


Occasionally I do but most of the time not.


MrMalty said 2.8 for 5.75 gallons of 1.068 wort. Got down to 1.010 like I wanted so I'm good with it.







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BugAC
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re: Homebrewing: In-Process Thread


quote:

MrMalty said 2.8 for 5.75 gallons of 1.068 wort. Got down to 1.010 like I wanted so I'm good with it.


I'm using 1 vial of WLP Irish Ale with yeast starter for my stout. OG is 1.068-1.07 for 5.5 gallons. However, my mash will be at 154 degrees, and i expect to finish at 1.028 - 1.02. Leaving me at about 6.8-7% ABV.

I've only ever double pitched for my 9.2% ABV Oak Aged Bourbon stout.



This post was edited on 8/28 at 10:44 am


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Fratastic423
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re: Homebrewing: In-Process Thread


Depending on your starter, you probably had more viable yeast in your starter than your double pitch. The yeast smack packs and vials don't have nearly enough yeast to healthily ferment anything over 1050 individually. But its not like throwing 2 in vials brings that number up to 1100. Without a starter you are going to get a fairly long lag time using liquid yeast for big beers.





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