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Message
re: Homebrewing: In-Process Thread
Posted on 3/26/15 at 10:25 am to LSUGrad00
Posted on 3/26/15 at 10:25 am to LSUGrad00
I got my spring 50 mile race behind me last weekend and that means no training for a few weeks. Time to bottle and brew... Oh, and ship off some boxes!
I'm going to bottle a Brett grapefruit wheat, dark rye mild, and the Zap/RDS collaboration this weekend. That will be about 13 gallons.
Then I think that I'm going to do a Brett double IPA based on Double Jack.
I'm going to bottle a Brett grapefruit wheat, dark rye mild, and the Zap/RDS collaboration this weekend. That will be about 13 gallons.
Then I think that I'm going to do a Brett double IPA based on Double Jack.
0
Posted on 3/26/15 at 10:25 am to DVA Tailgater
quote:
I added blackberries to my wheat beer on Monday, and I am seeing no airlock activity. Should I be concerned?
Not at all. I've made a blackberry wheat twice. You may get some fermentation from the blackberries, but nothing substantial. For example, i added blood oranges to a saison and my alcohol percent went from 7.1% to 7.4%. Saw a small amount of secondary fermentation going on, but nothing major.
I think i will depart on blackberries this year and make a blueberry beer. Something very light, to let the blueberries shine. Possibly a 50/50 wheat/pilsner grain bill, or maybe even a blueberry pale ale with 60/40 2 row/pilsen malt.
Or, i could make yet another saison. Maybe this time with a belgian strain, rather than the french yeast strain.
This post was edited on 3/26/15 at 10:42 am
Posted on 3/26/15 at 11:27 am to BugAC
And i tasted my Brown ale (Brown Chicken Brown Cow). It's very nice. Basically a hoppy brown ale, IBA, which is to style with American Brown Ales. In another week or 2 it will be ready to hand out. Very happy with this one.
Posted on 3/26/15 at 6:29 pm to BugAC
Advice needed...again.
What's is y'all experience and perception of Mt.hood, Liberty and Crystal hops?
I'm about to make another batch and is wondering the outcome of each type of hops?
What's is y'all experience and perception of Mt.hood, Liberty and Crystal hops?
I'm about to make another batch and is wondering the outcome of each type of hops?
Posted on 3/26/15 at 6:32 pm to MeatHammer09
Not sure I've used any of those
Posted on 3/27/15 at 8:23 am to MeatHammer09
quote:
What's is y'all experience and perception of Mt.hood, Liberty and Crystal hops?
I've only used Crystal and Mt Hood a few times and nothing really stands out about them, but I use Liberty pretty frequently.
Its cheap, readily available, and has a nice floral / spice aroma that makes it a great substitution for some of the German noble hops like Hallertauer and Tettnanger.
If I'm brewing a lighter beer that I don't want a ton of hop presence in, I'll typically use Liberty. Things like Kolsch, Am Wheat, Cream Ale, Pilsner, etc.
Posted on 3/27/15 at 9:21 am to LSUGrad00
Epic bottling session on tap tonight and then brewing a Brett double IPA tomorrow. I'm going to buy bottled water and treat it to maximize the hops. Any suggestions for treating water for a double IPA?
Posted on 3/27/15 at 10:16 am to rds dc
quote:
Any suggestions for treating water for a double IPA?
I build up from RO... I can look up the salts I added to my last batch if you'd like.
DIPAs and IPAs are almost the only time I'll add Epsom Salt. It allows you to reach a high SO4/Cl ratio without having a ton of excess calcium.
Posted on 3/27/15 at 11:02 am to rds dc
quote:
Any suggestions for treating water for a double IPA?
I would assume its the same for an IPA. I use brewer's friend, and then plug the values into beersmith.
LINK
I use Baton Rouge water. I used RO twice and realized i get the same result by doing salt additions to regular tap water. Either way i have to treat the water with salts.
Posted on 3/27/15 at 11:30 am to MeatHammer09
quote:
What's is y'all experience and perception of Mt.hood, Liberty and Crystal hops?
I use Crystal when I need low IBUs and no hop presence, if that tells you anything. Been forever since I've used Mt Hood or Liberty.
Posted on 3/27/15 at 11:51 am to LSUGrad00
quote:
DIPAs and IPAs are almost the only time I'll add Epsom Salt. It allows you to reach a high SO4/Cl ratio without having a ton of excess calcium.
Really? I've never added Mg to a beer.
I don't quite fully understand the need for it. But this is the DIPA water profile I use built up from RO.
quote:
DIPA water 200ppm sulphates 50ppm chloride 100ppm calcium
Posted on 3/27/15 at 12:25 pm to s14suspense
This makes me realize I know nothing about water chemistry in regards to brewing.
Posted on 3/27/15 at 12:37 pm to LoneStarTiger
I don't know a ton... I use the EZ water calculator and RO water. Only thing I add is Gypsum and calcium chloride.
I could definitely tell a difference in our pale ale when we used the DIPA water profile. Really made the hops pop.
I could definitely tell a difference in our pale ale when we used the DIPA water profile. Really made the hops pop.
This post was edited on 3/27/15 at 12:40 pm
Posted on 3/27/15 at 12:58 pm to s14suspense
quote:
Really? I've never added Mg to a beer
In my experience the Mg doesn't add much at low levels.
I stumbled across using Epsom Salts when I was trying to clone Heady Topper. Some of the clone recipes had upwards of 300ppm sulfates in the mash based on the image below.
I couldn't figure out how to achieve that and keep calcium around 100ppm. I emailed Martin Brungard and he suggested adding Epsom salts if you wanted over 200ppm sulfates.
I've used it a few times and it works fine.. For anything under at or under 200ppm I would just use Gypsum and CaCl.
Posted on 3/27/15 at 1:52 pm to LSUGrad00
Very interesting. cool. Thanks.
Posted on 3/27/15 at 3:47 pm to LSUGrad00
quote:
I build up from RO... I can look up the salts I added to my last batch if you'd like.
Yeah, that would be cool.
Posted on 3/27/15 at 6:17 pm to LoneStarTiger
quote:
This makes me realize I know nothing about water chemistry in regards to brewing
That is why I'm a "farmhouse" brewer and just take whatever comes out of the tap
It helps that I actually have a nice local water profile and really only have to treat for chloramine. However, if I'm going to go the homebrew double ipa route then I want to make the most of it. I guess I should put my chemistry degree to work at some point and stop giving the micro all the attention.
Posted on 3/27/15 at 6:18 pm to rds dc
quote:
Epic bottling session on tap tonight
More like "Epic Fail Session" since I have over 12 gallons of brew and only 15 bottle caps!
Posted on 3/27/15 at 6:48 pm to rds dc
I'm never getting my beer
Posted on 3/27/15 at 7:55 pm to rds dc
My last DIPA was pretty much the same profile S14 uses..
(Ca=104, Cl=52, SO4=206, Mg=6)
Mash Additions (5.5 gallons)
Gypsum = 8g
Calcium Chloride = 3g
Kettle Additions (3 gallons)
Gypsum = 2.5g
Calcium Chloride = .5g
Epsom Salt = 2g
Looking at this I honestly don't know why I do two additions (mash & kettle) when I could adjust the amounts and add all the salts to the mash.. I guess I just started this way and never thought to change before now.
A single mash addition would look something like this.
Gypsum = 10g
Calcium Chloride = 3.5g
Epsom Salt = 2.5g
(Ca=104, Cl=52, SO4=206, Mg=6)
Mash Additions (5.5 gallons)
Gypsum = 8g
Calcium Chloride = 3g
Kettle Additions (3 gallons)
Gypsum = 2.5g
Calcium Chloride = .5g
Epsom Salt = 2g
Looking at this I honestly don't know why I do two additions (mash & kettle) when I could adjust the amounts and add all the salts to the mash.. I guess I just started this way and never thought to change before now.
A single mash addition would look something like this.
Gypsum = 10g
Calcium Chloride = 3.5g
Epsom Salt = 2.5g
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