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re: Homebrewing: In-Process Thread
Posted on 11/13/13 at 9:26 am to s14suspense
Posted on 11/13/13 at 9:26 am to s14suspense
quote:
First time using it?
No, just first time I remembered to take a pic during the boil.
1
Posted on 11/13/13 at 11:34 am to BMoney
Brewing my Christmas IPA Saturday. After that i plan on brewing a blood orange saison. About how many blood oranges should i use? I was thinking 4. I plan on using a few ounces of peel in the boil and freezing the meat and later adding meat to secondary, or straight to primary. Depending on the weather, i may use the French Saison yeast. I hear that one works better in cooler temps (70-76) rather than the belgian strand (74-80). Just don't think I can get my ferm temps up high enough in January for the belgian strand to do it's thing.
Posted on 11/13/13 at 11:36 am to BugAC
I've got a link in my iPad for adding fruit. When I get back to it I'll link it..
That sounds delicious btw
That sounds delicious btw
Posted on 11/13/13 at 11:37 am to BugAC
The Rosemary-ish IPA we brewed Sunday was fermenting like crazy yesterday. I'll give it until this weekend then transfer to dry-hopping for a week or so.
Posted on 11/13/13 at 11:39 am to BugAC
The Sam Calagione blood orange hefe calls for 4 regular blood oranges. I've never used them, so that would be my starting point.
As for yeast, 3711 is okay. I've recently been digging the Danstar Belle Saison dry saison yeast. For lower end fermentation temps, I prefer it over 3711.
As for yeast, 3711 is okay. I've recently been digging the Danstar Belle Saison dry saison yeast. For lower end fermentation temps, I prefer it over 3711.
Posted on 11/13/13 at 11:43 am to LSURoss
quote:
That sounds delicious btw
I planted a blood orange tree earlier this spring. It's still young, so no fruit yet, but i expect fruit either next year or the year after. Until then, I will buying my blood oranges from Southside.
Posted on 11/13/13 at 11:48 am to BugAC
Nice, I ended having to buy my pompegranat as well. All the ones from my cousins tree were rotting.
Posted on 11/13/13 at 11:48 am to BottomlandBrew
quote:
The Sam Calagione blood orange hefe
Thats where i got my initial quantity from.
Posted on 11/13/13 at 11:53 am to BugAC
Posted on 11/13/13 at 12:11 pm to BugAC
I've got 3 beers fermenting now, and 3 waiting to be brewed. I want to brew again soon, but need 1) more fermenting space and 2) more kegs. So, I've gotta wait for some kegs to kick and some events to come and go.
Posted on 11/13/13 at 6:03 pm to BMoney
I feel your pain, B. I'm out of space at the moment. Waiting on my CO2 tank to get back from testing, then I can keg up a few beers and free up some carboys.
I just cracked open a saison I sent off to a competition that judges this Saturday. This is the same one I won our brew club brewoff with. It could be carbed more. I really need to figure out a better way to bottle from the keg without a beer gun. If y'all have any suggestions, let me know. Other than that, I feel this beer should score well. It was a pretty basic saison recipe using the Danstar Belle Saison yeast and a touch of oak in primary. R, you had this one the other day I think. It was the one with the September date on the bottle.
I just cracked open a saison I sent off to a competition that judges this Saturday. This is the same one I won our brew club brewoff with. It could be carbed more. I really need to figure out a better way to bottle from the keg without a beer gun. If y'all have any suggestions, let me know. Other than that, I feel this beer should score well. It was a pretty basic saison recipe using the Danstar Belle Saison yeast and a touch of oak in primary. R, you had this one the other day I think. It was the one with the September date on the bottle.
Posted on 11/13/13 at 7:40 pm to BottomlandBrew
quote:
R, you had this one the other day I think. It was the one with the September date on the bottle.
Mine had a nice carb to it and was very enjoyable. I don't remember picking up any oak but wasn't looking for it. I think that I have one more bottle and will look for the oak.
I'm really pleased with my grapefruit saison. I hope that I can maintain this yeast blend - 3 or 4 strains of saison yeast and a couple of brett strains. I've heard of people top harvesting yeast and maintaining a strain for years. So who knows.
Posted on 11/13/13 at 9:19 pm to rds dc
This is what I'm thinking for a 100% Brett Baltic Porter:
7 lbs Belgian Munich
5 lbs Two Row
1 lbs Oats
0.75 Crystal 60L
0.50 Belgian Special B
0.25 American Chocolate
0.25 German Carafa
- Still undecided on the hops
- Thinking about adding some oak soaked in red wine
- Leaning towards pitching a lacto starter in and letting it go for 24 - 36 hours before boiling. Traditionally a Baltic Porter was a bit on the tart side from being stored in barrels during shipping.
7 lbs Belgian Munich
5 lbs Two Row
1 lbs Oats
0.75 Crystal 60L
0.50 Belgian Special B
0.25 American Chocolate
0.25 German Carafa
- Still undecided on the hops
- Thinking about adding some oak soaked in red wine
- Leaning towards pitching a lacto starter in and letting it go for 24 - 36 hours before boiling. Traditionally a Baltic Porter was a bit on the tart side from being stored in barrels during shipping.
Posted on 11/14/13 at 12:24 pm to rds dc
quote:
This is what I'm thinking for a 100% Brett Baltic Porter:
You bacteria junkies and your sours...
I want to have interest in this type, but i really do not care for sours of any type. The only 2 i've thought were decent were Brux and Cantillon Gueze. Every other one i've had just doesn't feel like beer to me.
Posted on 11/14/13 at 1:07 pm to BugAC
quote:
Every other one i've had just doesn't feel like beer to me.
Pick up a Lolita or a Juliet from goose island at Alexander's if they still have it. They're great.
Posted on 11/14/13 at 1:20 pm to rds dc
quote:
This is what I'm thinking for a 100% Brett Baltic Porter:
If you're going for more of a traditional 'old world' style porter I would probably use black patent instead of Carafa.
I really like the idea of kettle souring with lacto to get that traditional tart character.
I would guess the historical tartness in porters was from another bug, probably aceto, but I dont care for that vinegar tartness in my beer.
Posted on 11/14/13 at 1:21 pm to BottomlandBrew
quote:
I really need to figure out a better way to bottle from the keg without a beer gun.
Make your own beer gun. Picnic tap with a foot of the same vinyl tubing you use for your siphon attached to the end. Works pretty damn well for me. Be sure to turn the CO2 down a bit.
Posted on 11/14/13 at 1:27 pm to BMoney
quote:
Picnic tap with a foot of the same vinyl tubing you use for your siphon attached to the end.
Very similar to this; I use an old broken racking cane shoved into a picnic tap. I put a bottle opening size stopper on the end and it functions much like a counter pressure filler.
That said if anyone wants to borrow a counter pressure filler I have one that is rarely used and they are welcome to it.
This post was edited on 11/14/13 at 1:28 pm
Posted on 11/14/13 at 2:10 pm to LSUGrad00
quote:
I use an old broken racking cane shoved into a picnic tap. I put a bottle opening size stopper on the end and it functions much like a counter pressure filler.
Pics?
Posted on 11/14/13 at 2:30 pm to LSUGrad00
quote:
I put a bottle opening size stopper on the end and it functions much like a counter pressure filler.
That's a good idea!
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