- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 9/5/13 at 12:51 pm to LoneStarTiger
Posted on 9/5/13 at 12:51 pm to LoneStarTiger
quote:
I wouldn't worry with it unless you are going to add something to it after fermentation, or don't plan to bottle it for a while
That's what i figured. I believe i have 1 more brew to make after this stout, before i brew my 3rd Prime IPA again. I plan on upping the hops. It's basically a citra/cascade IPA.
1
Posted on 9/5/13 at 1:38 pm to BugAC
Bug, depending on the beer that you're brewing it may or may not help to mash longer. The only time I've ever mashed more than an hour was a saison at a low low temperature of 148F. I'd think if anything you'd have more of a chance of being able to do shorter mashes than longer because of how well modified modern malts are.
Posted on 9/5/13 at 1:54 pm to BugAC
quote:
Also, any advantages to secondarying an oatmeal stout? I typically secondary most my ales, other than my saison, for clarity or for dry hopping. However, this being a stout, clarity isn't really a concern, and my hops are all added at the beginning of the boil.
Had a discussion with Andrew at Parish a couple weeks ago. He says there's no advantage whatsoever to secondary. Want to dry hop? Toss them into primary. Ditto for other additions. His thought is that the potential disadvantages (higher risk of infection, oxidation) outweigh any perceived advantages of secondary. The only time he would advise moving to secondary is in the case of a beer that would be on yeast for quite a while (barleywine, big stout, quadrupel, etc). To that point, my last half dozen beers have all been exclusively in one fermenter, and all have come out perfectly fine. Clarity has been spot on. So, call me a believer.
Posted on 9/5/13 at 2:10 pm to BMoney
quote:
Had a discussion with Andrew at Parish a couple weeks ago. He says there's no advantage whatsoever to secondary. Want to dry hop? Toss them into primary. Ditto for other additions. His thought is that the potential disadvantages (higher risk of infection, oxidation) outweigh any perceived advantages of secondary. The only time he would advise moving to secondary is in the case of a beer that would be on yeast for quite a while (barleywine, big stout, quadrupel, etc). To that point, my last half dozen beers have all been exclusively in one fermenter, and all have come out perfectly fine. Clarity has been spot on. So, call me a believer.
Exactly. Jamil has been preaching this for years.
Try to minimize transfers as much as possible.
That's why buckets are are so great IMO.
Posted on 9/5/13 at 2:34 pm to s14suspense
quote:
That's why buckets are are so great IMO.
Amen to that!
Posted on 9/5/13 at 2:50 pm to s14suspense
quote:
The only time I've ever mashed more than an hour was a saison at a low low temperature of 148F. I'd think if anything you'd have more of a chance of being able to do shorter mashes than longer because of how well modified modern malts are.
ah, i got ya. Well i'm mashing at 154, so i think i'll keep to mashing for 60 minutes.
Posted on 9/5/13 at 2:52 pm to BMoney
quote:
Want to dry hop? Toss them into primary
Wouldn't your hops utilization be better, if you rack your wort onto your hops? You'll have more surface area contact of your beer to your dry hops.
Posted on 9/5/13 at 3:10 pm to BugAC
quote:
Wouldn't your hops utilization be better, if you rack your wort onto your hops? You'll have more surface area contact of your beer to your dry hops.
Since you're extracting the essential oils from the hops for the aroma, I'm not sure the surface area contact is a huge deal. Especially if you swirl the vessel a time or two every day.
Posted on 9/5/13 at 4:25 pm to BugAC
Oh, and here is a pic of my yeast starter
Posted on 9/5/13 at 8:56 pm to BugAC
I'm going to do a pumpkin rye saison this weekend and am thinking something like this:
60% two row
25% rye
8% oats
5% acid malt
2% chocolate
3 lbs (??) pumpkin in mash
mash for 90 min @ 148
willamette to 20ish IBUs
I'm going to go with yeast from a bottle of Saison Dupont that I have and then toss in some brett after a few days.
Probably aim for 6 gallons. Was thinking of doing a black rye pumpkin but will do something black for a winter brew.
60% two row
25% rye
8% oats
5% acid malt
2% chocolate
3 lbs (??) pumpkin in mash
mash for 90 min @ 148
willamette to 20ish IBUs
I'm going to go with yeast from a bottle of Saison Dupont that I have and then toss in some brett after a few days.
Probably aim for 6 gallons. Was thinking of doing a black rye pumpkin but will do something black for a winter brew.
Posted on 9/5/13 at 9:04 pm to s14suspense
quote:
quote:
Had a discussion with Andrew at Parish a couple weeks ago. He says there's no advantage whatsoever to secondary. Want to dry hop? Toss them into primary. Ditto for other additions. His thought is that the potential disadvantages (higher risk of infection, oxidation) outweigh any perceived advantages of secondary. The only time he would advise moving to secondary is in the case of a beer that would be on yeast for quite a while (barleywine, big stout, quadrupel, etc). To that point, my last half dozen beers have all been exclusively in one fermenter, and all have come out perfectly fine. Clarity has been spot on. So, call me a believer.
Exactly. Jamil has been preaching this for years.
Try to minimize transfers as much as possible.
I still know people who think this is crazy talk...
I'm a huge believer in "seal it up and leave it alone" and don't even take gravity readings until bottling or dry hopping.
Posted on 9/5/13 at 9:08 pm to BMoney
quote:
quote:
Wouldn't your hops utilization be better, if you rack your wort onto your hops? You'll have more surface area contact of your beer to your dry hops.
Since you're extracting the essential oils from the hops for the aroma, I'm not sure the surface area contact is a huge deal. Especially if you swirl the vessel a time or two every day.
I just dump mine in there and they mostly fall out by 2 weeks. Also, that allows them to spread out across the entire surface area allowing for maximum brett contact. The brett seems to enjoy the hops and I usually get an up tick in activity.
Posted on 9/5/13 at 9:45 pm to rds dc
quote:
Was thinking of doing a black rye pumpkin
That sounds really cool actually.
Posted on 9/6/13 at 3:25 pm to s14suspense
Brewing when i get home from work. Figure i'd bump the thread, and i will be posting pictures as i go along. Brewing an Oatmeal stout. I mixed my grains with my toasted oats, and have them in a warm closet. Hopefully i can get my grain temp close to outside temp before i start mashing.
Posted on 9/6/13 at 3:55 pm to BugAC
Nervous that the fermentation on my Westy 12 clone may have crapped out. It is at 1.029 after 5 days and bubbling has stopped. I know that doesn't mean ferm has stopped. But I'm preparing another starter. I'll check gravity in a couple of days and if it hasn't dropped, I'll pitch that bitch. 
Posted on 9/6/13 at 3:59 pm to Zappas Stache
what is your fermentation temp?
Posted on 9/6/13 at 4:04 pm to LoneStarTiger
quote:
what is your fermentation temp?
82 per the recipe I am using. I am supposed to drop to 50 today. But the gravity should be 1.016 per recipe.
Posted on 9/6/13 at 8:19 pm to Zappas Stache
quote:
Nervous that the fermentation on my Westy 12 clone may have crapped out. It is at 1.029 after 5 days and bubbling has stopped.
Did you try giving it a good shake to get some of the yeast resuspended?
quote:
I'll check gravity in a couple of days and if it hasn't dropped, I'll pitch that bitch
I've never had to repitch but you might want to pull some of that 1.029 Westy and mix it into your new starter (maybe a little at first and then keep adding a bit more over a couple of days). That should kind of buffer your new yeast and get it good and ready to go.
Posted on 9/6/13 at 8:47 pm to rds dc
Well this is going terribly. I've finished my mash and it is completely stuck. I've blown in the valve, stirred up the mash, and I get literally 3 drops and it stops. I'm thinking the 10% oatmeal is gumming it up. It was instant oatmeal unmilled. I'm trying a 20 minute mash out, and of that don't work I'm going to have to dump the whole fricking batch.
Posted on 9/6/13 at 8:52 pm to BugAC
quote:
I'm thinking the 10% oatmeal is gumming it up. It was instant oatmeal unmilled.
I do BIAB, so my advice is pretty worthless, and I always use old fashioned oats and not instant.
quote:
I'm trying a 20 minute mash out, and of that don't work I'm going to have to dump the whole fricking batch.
Maybe kick your temp and volume way up to thin everything out? You would have to do a longer boil to get down to your target gravity. I'm just throwing shitz against the wall right now, since I've never had to deal with that.
Page 31 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News