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Started By
Message
2
Posted on 3/31/15 at 6:28 pm to LoneStarTiger
very nice, just saved the PDF to a stick
Posted on 3/31/15 at 10:28 pm to LoneStarTiger
Efficiency is voodoo. I didn't do anything different tonight end ended up at 75% instead of 70%
Posted on 4/1/15 at 7:28 am to LoneStarTiger
Pitched the yeast at about 10, and at 6 it was churning away
Thanks yeast starter. I guess the last time when it took longer than expected is because I cold crashed the starter due to a delay in brewing. Must have taken a little extra time to wake them up then.
Thanks yeast starter. I guess the last time when it took longer than expected is because I cold crashed the starter due to a delay in brewing. Must have taken a little extra time to wake them up then.
This post was edited on 4/1/15 at 7:29 am
Posted on 4/1/15 at 7:37 am to LoneStarTiger
Kegged my Single malt double hop ipa last night. Taste is there, ready to drink this with crawfish friday. 
Posted on 4/1/15 at 7:46 am to LSURoss
Nice
What did you use in it?
What did you use in it?
Posted on 4/1/15 at 8:08 am to LoneStarTiger
Marris otter columbus aND nelson
Posted on 4/1/15 at 9:32 am to LSURoss
Going to try and get a double brew day in the next week or two. Looking at doing the same batch for both brews, just different yeast.
An IPA in the range of 1.065 range. SMaSH with German pils and lemondrop hops. Yeast will be conan and YB Amalgamation. That's the plan anyways. We'll see if any bullshite pops up between then and now.
An IPA in the range of 1.065 range. SMaSH with German pils and lemondrop hops. Yeast will be conan and YB Amalgamation. That's the plan anyways. We'll see if any bullshite pops up between then and now.
Posted on 4/1/15 at 9:38 am to BottomlandBrew
When this beer is done with the primary fermentation and I rack it to add the brett, I plan to start my next one.
Too bad it will need different yeast.
Too bad it will need different yeast.
This post was edited on 4/1/15 at 9:39 am
Posted on 4/1/15 at 8:16 pm to LoneStarTiger
Always nice to come home to your beer spewing krausen out of the airlock.
i knew to use a blowout tube.
Dummy
i knew to use a blowout tube.
Dummy
Posted on 4/1/15 at 9:24 pm to LoneStarTiger
I seem to always have messes even though I use a blow off. Will literally erupt out of that or clog the blow off tube. It's hopeless it seems.
Posted on 4/1/15 at 9:27 pm to s14suspense
I usually put the end of the tube in a gallon milk jug half filled with water, then put the jug into a bucket. That usually contains the mess.
Last time I used the fermenting bucket I had enough headspace and I guess the krausen did not build up as much and the airlock worked fine.
Not so much this time. Yeast is a sticky bitch to clean up.
Last time I used the fermenting bucket I had enough headspace and I guess the krausen did not build up as much and the airlock worked fine.
Not so much this time. Yeast is a sticky bitch to clean up.
Posted on 4/1/15 at 9:31 pm to LoneStarTiger
I'm stuck using a mason jar inside of a dorm fridge. Let's just say that the door is always a little sticky.
Posted on 4/1/15 at 10:48 pm to BottomlandBrew
quote:
We'll see if any bullshite pops up between then and now
By bullshite, you mean realizing you crafted a recipe that wasn't a saison?
Posted on 4/2/15 at 7:58 am to BMoney
quote:
By bullshite, you mean realizing you crafted a recipe that wasn't a saison?
Have two fermenting away right now.
Posted on 4/2/15 at 8:30 am to BottomlandBrew
Assuming that I can move around well enough (hopefully I didnt tear my knee up playing soccer on Tuesday), my hope is to get a saison brewed this weekend. I am going to take the JK recipe outline that they posted a while back and emulate the same process. See what grains I have around the house and feel like throwing in. Same with the hops. Ferment in the one of the plastic conicals that I finally got back at my house.
Other than that the long weekend will include:
1. Bottling at least 1 sour
2. Kegging a couple of beers
3. General beer space clean-up
Other than that the long weekend will include:
1. Bottling at least 1 sour
2. Kegging a couple of beers
3. General beer space clean-up
Posted on 4/2/15 at 2:17 pm to Fratastic423
Here is what I am thinking for the JK Wunderkind Saison rendition.
For 5 gallons, the small amounts are based off of JK's percentages:
6.75 lbs Pilsner
.66 NC Red Wheat
.33 Maris Otter
.33 NC Rye
.75 oz Willamette Hops (4.5%) - 60 min
.25 Aged Hops (0%) - Secondary
Mash at 158, Ferment at 75
Unsure on which Saison yeast but for primary, but then will go into glass secondary with the stepped up dregs of Jester King or Wicked Weed.
Since this beer is so small I will probably up it to 7 gallons and use the extra for the starter production for the bottle dregs.
For 5 gallons, the small amounts are based off of JK's percentages:
6.75 lbs Pilsner
.66 NC Red Wheat
.33 Maris Otter
.33 NC Rye
.75 oz Willamette Hops (4.5%) - 60 min
.25 Aged Hops (0%) - Secondary
Mash at 158, Ferment at 75
Unsure on which Saison yeast but for primary, but then will go into glass secondary with the stepped up dregs of Jester King or Wicked Weed.
Since this beer is so small I will probably up it to 7 gallons and use the extra for the starter production for the bottle dregs.
This post was edited on 4/2/15 at 3:00 pm
Posted on 4/2/15 at 2:32 pm to Fratastic423
quote:
stepped up dregs of Jester King or Wicked Weed
how many steps do you typically go when building up from dregs?
I've going three steps (250L, 500L, 1L) and it works, but it's a pain in the arse.
Posted on 4/2/15 at 2:59 pm to LSUGrad00
What I have done in the past since I am not terribly concerned about speed with the sours, is that I will go straight into like a half gallon of wort and just let it go for a few weeks.
For This go around, since I will have extra wort brewed I may just slowly step it up.
For This go around, since I will have extra wort brewed I may just slowly step it up.
Posted on 4/2/15 at 3:08 pm to Fratastic423
quote:
Unsure on which Saison yeast but for primary
I think JK uses 3711.
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