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Message
re: Homebrewing: In-Process Thread
Posted on 7/12/14 at 11:48 am to BugAC
Posted on 7/12/14 at 11:48 am to BugAC
Hey guys, I have a case of vanilla porter in my closet that has been there since nov. '13. I open the closet today and there are 5-6 shattered bottles. this has happened within the last week. Any ideas whats going on?
Posted on 7/12/14 at 2:19 pm to LSURoss
Open one up and see if you can taste any off flavors. Maybe the closet got hot recently and kicked up more yeast. Or more likely, the bottles have soured and the bacteria/Brett are producing more co2 now
Posted on 7/13/14 at 1:56 pm to Fratastic423
Transferred 2 to the beer fridge and was scared carrying them to the garage. Should be ready to taste in a couple hours
Posted on 7/14/14 at 10:23 pm to LSURoss
My spontaneous fermentation barrel has been making me nervous for sure. Nervous about 15 gallons of 1st & 2nd turbid mash attempts fermented with yeast captured via spontaneous fermentation... nah, you fooling me
I noticed that the spontaneous fermentation starters were slow burn type fermentation and not the rolling boil that I'm used to with my domesticated saison and brett yeast. Well it was no different with this barrel, just slow big bubbles building a pretty thick krausen. I took a gravity reading after about 10 days and it was only down to 1.040 from 1.060... that gave me the cold sweats! Well this morning I noticed that there was finally some violent fermentation going on The barrel is boiling and you can hear it hissing. I'm not sure how low it will go initially, the turbid mash should have produced a good bit of fermentables that will be left for the late stages brett and bacteria to tackle. I'm going to let it ride open outside through this cool snap and then close it up and move it inside to a final resting spot until next year.
By the way, the taste is surprisingly clean at this point.
I noticed that the spontaneous fermentation starters were slow burn type fermentation and not the rolling boil that I'm used to with my domesticated saison and brett yeast. Well it was no different with this barrel, just slow big bubbles building a pretty thick krausen. I took a gravity reading after about 10 days and it was only down to 1.040 from 1.060... that gave me the cold sweats! Well this morning I noticed that there was finally some violent fermentation going on The barrel is boiling and you can hear it hissing. I'm not sure how low it will go initially, the turbid mash should have produced a good bit of fermentables that will be left for the late stages brett and bacteria to tackle. I'm going to let it ride open outside through this cool snap and then close it up and move it inside to a final resting spot until next year.
By the way, the taste is surprisingly clean at this point.
This post was edited on 7/14/14 at 10:27 pm
Posted on 7/15/14 at 9:55 am to LoneStarTiger
I think i'm going to go ahead and brew my coffee stout this weekend. Wife will be out of town saturday, so a perfect time. I am excite.
Night Owl Coffee Stout
Grains - 15 lbs 2 oz.
74% Maris Otter
10% Flaked Oats
5% Chocolate Malt
4% Black Barley
4% Carafa Special III
3% Crystal 120
Hops
60 min - 1.65 oz Nugget
30 min - .5 oz Liberty
15 min - .5 oz Liberty
Yeast
Wyeast 1056 - American Ale
Adjuncts:
Rice Hulls
Cafeciteaux Coffee Columbian in secondary for 5-7 days.
Night Owl Coffee Stout
Grains - 15 lbs 2 oz.
74% Maris Otter
10% Flaked Oats
5% Chocolate Malt
4% Black Barley
4% Carafa Special III
3% Crystal 120
Hops
60 min - 1.65 oz Nugget
30 min - .5 oz Liberty
15 min - .5 oz Liberty
Yeast
Wyeast 1056 - American Ale
Adjuncts:
Rice Hulls
Cafeciteaux Coffee Columbian in secondary for 5-7 days.
This post was edited on 7/15/14 at 9:57 am
Posted on 7/15/14 at 9:58 am to BugAC
Does anyone have a detailed water profile for Baton Rouge? I have the one i printed off of brasseurs website a couple years ago. Is that still accurate?
Posted on 7/15/14 at 10:08 am to BugAC
That should be accurate.
I saw that coffee at Alexander's this weekend. Expensive stuff.
I saw that coffee at Alexander's this weekend. Expensive stuff.
Posted on 7/15/14 at 10:12 am to s14suspense
quote:
I saw that coffee at Alexander's this weekend. Expensive stuff.
Got mine for free. But i was a taster. It's pretty good stuff. I need to get some more.
Posted on 7/16/14 at 10:33 am to BugAC
I'm pretty fired up that BREC is letting homebrew clubs serve at their Brew at the Zoo event. Free food, live music, and taking place on an LSU away weekend should make this event a blast.
Hoping it will the turn out to be a fall version of Zapps.
I've been kicking around the idea of brewing a white stout for a while. I think I'll finally brew one for this event.
Hoping it will the turn out to be a fall version of Zapps.
I've been kicking around the idea of brewing a white stout for a while. I think I'll finally brew one for this event.
Posted on 7/16/14 at 10:49 am to LSUGrad00
Is it going to be a homebrew contest as well?
Posted on 7/16/14 at 10:57 am to LSUGrad00
quote:
I've been kicking around the idea of brewing a white stout for a while.
Que?
Posted on 7/16/14 at 11:15 am to Fratastic423
quote:
I've been kicking around the idea of brewing a white stout for a while.
brewdogs brewed a Golden Stout for the Las Vegas episode and I've heard of an Iron Brewer bracket competition where one group had to brew a stout with no grains over 3 degrees lovibond
Posted on 7/16/14 at 11:20 am to Fratastic423
quote:
Que?
I've heard of a few breweries making them and AHS offered a white stout kit last year that sold out in something like 2 hours.
I'm thinking of a recipes that looks something like this..
70% light base grains
20% flaked grains for body
10% light crystal
40 IBUs Magnum @ 60min
whole coffee beans @ 5 mins to extract some roast with little to no color.
Then add some cocoa nibs and maybe some cold brew coffee once primary fermentation has slowed down.
Posted on 7/16/14 at 11:22 am to LSUGrad00
quote:
I've been kicking around the idea of brewing a white stout for a while. I think I'll finally brew one for this event.
You watched brewdogs too?
I saw a recipe somewhere, either brew your own or zymurgy, for a white stout. It really is a very intriguing beer. I've never had one, but i'd love to try and brew one. I just don't know how you get the roasty/chocolate from a traditional stout without adding the color. From what i saw on brewdogs, it was all adjuncts where they got the flavor from.
Posted on 7/16/14 at 11:31 am to s14suspense
quote:
brewdogs brewed a Golden Stout for the Las Vegas episode
someone told me this last night...
I've never made it through a complete episode of brewdogs. I really like the brewing/beer parts of the show I've seen, but when they are bull shitting with average joe off the street about beer or fricking around looking for ingredients I lose interest and turn the channel.
Posted on 7/16/14 at 11:32 am to BugAC
I'm trying to get a brew in later this week. I'm thinking a higher gravity biere de garde with wlp670 for the fall, but I'm still a little undecided. If you have a better idea, let me know.
Posted on 7/16/14 at 11:37 am to LSUGrad00
quote:
I've never made it through a complete episode of brewdogs. I really like the brewing/beer parts of the show I've seen, but when they are bull shitting with average joe off the street about beer or fricking around looking for ingredients I lose interest and turn the channel.
You should do what I do and dvr it and just fast forward through that nonsense.
Posted on 7/16/14 at 11:52 am to Fratastic423
The nonsense doesn't bother me THAT much. It's somewhat entertaining.
Posted on 7/16/14 at 12:02 pm to LSUGrad00
quote:
I've heard of a few breweries making them and AHS offered a white stout kit last year that sold out in something like 2 hours.
I'm thinking of a recipes that looks something like this..
70% light base grains
20% flaked grains for body
10% light crystal
40 IBUs Magnum @ 60min
whole coffee beans @ 5 mins to extract some roast with little to no color.
Then add some cocoa nibs and maybe some cold brew coffee once primary fermentation has slowed down.
You should try Fort George Java The Hop.
Big roasted coffee flavors in that beer. The color was a real mental hurdle for me at first.
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