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re: Homebrewing: In-Process Thread
Posted on 8/19/14 at 10:07 am to s14suspense
Posted on 8/19/14 at 10:07 am to s14suspense
I think I picked mine up at a Harbor Freight.
the latest issue of BYO arrived yesterday, and I noticed a section about no-chill. Haven't read it yet though.
eta: I'm not sure what that added to the chiller conversation.
the latest issue of BYO arrived yesterday, and I noticed a section about no-chill. Haven't read it yet though.
eta: I'm not sure what that added to the chiller conversation.
This post was edited on 8/19/14 at 10:10 am
1
Posted on 8/19/14 at 11:10 am to LoneStarTiger
quote:
the latest issue of BYO arrived yesterday, and I noticed a section about no-chill
It was a pretty decent article on no-chill. It didn't really touch on hopping too much other than saying you'll have to figure it out yourself, which is true. It took me several batches to understand how hopping works with no-chill.
Posted on 8/19/14 at 11:29 am to BottomlandBrew
Wort's in the kettle and chilling to 110F.
If all goes well this will be a 'Strawberry Lemon Tart' Berliner Weisse for Brew at the Zoo.
BottomlandBrew, how much hibiscus do you use in your hibiscus saison?
If all goes well this will be a 'Strawberry Lemon Tart' Berliner Weisse for Brew at the Zoo.
BottomlandBrew, how much hibiscus do you use in your hibiscus saison?
Posted on 8/19/14 at 11:50 am to LSUGrad00
quote:
If all goes well this will be a 'Strawberry Lemon Tart' Berliner Weisse for Brew at the Zoo.
Awesome. Have we discussed the easiest way to make a Gose? Haven't done a ton of research but does there have to be funky yeast things involved or kettle souring?
Posted on 8/19/14 at 11:55 am to LSUGrad00
My unit of measurement is in handfuls. 1-2 handfuls during whirlpool gives an amber color and slight hibiscus taste. 4 handfuls gives it a deep red and heavy hibiscus flavor. I'd say a handful is roughly equivalent to an ounce. I've only done a post-fermentation addition once, and I think it was 1-2 handfuls.
Posted on 8/19/14 at 12:16 pm to BottomlandBrew
I was thinking something like 2-3oz at flameout and 1 oz post fermentation...
Sounds like I'm in the same ballpark as the resident hibiscus expert.
I think the easiest way would be to brew a wheat beer with coriander and salt and then use lactic acid after fermentation to drop the pH and sour the beer.
I've read that some people claim the results of this method are too clean and taste fake, but I've never tried one.
You may be able to use a little acid blend or citric acid to break up the sour profile a little.
Sounds like I'm in the same ballpark as the resident hibiscus expert.
quote:
Have we discussed the easiest way to make a Gose?
I think the easiest way would be to brew a wheat beer with coriander and salt and then use lactic acid after fermentation to drop the pH and sour the beer.
I've read that some people claim the results of this method are too clean and taste fake, but I've never tried one.
You may be able to use a little acid blend or citric acid to break up the sour profile a little.
This post was edited on 8/19/14 at 12:18 pm
Posted on 8/19/14 at 12:52 pm to LSUGrad00
any of you use Speidel Plastic Fermenters?
if so, how do you like them?
if so, how do you like them?
Posted on 8/19/14 at 2:30 pm to LoneStarTiger
Trying to take advantage of the MoreBeer deal of the day?
Posted on 8/19/14 at 2:43 pm to Fratastic423
thought about it
Posted on 8/19/14 at 2:48 pm to LoneStarTiger
If Frat hasn't already bought this... I need one of you guys needs to buy this thing off craigslist. I have never seen a keg with four posts.
LINK
LINK
Posted on 8/19/14 at 2:51 pm to LSUGrad00
quote:
If Frat hasn't already bought this... I need one of you guys needs to buy this thing off craigslist. I have never seen a keg with four posts.
They use corny kegs for all kinds of things. I've seen some like that rigged up for use as an emergency eyewash station in plants around here.
Posted on 8/19/14 at 2:53 pm to s14suspense
quote:
I've seen some like that rigged up for use as an emergency eyewash station in plants around here.
This sounds like something that would go down in the mardi gras world parking lot after WYES.
Free barleywine eye washes...
Posted on 8/19/14 at 3:08 pm to LSUGrad00
quote:
Free barleywine eye washes...
That's hilarious. Yes.
Posted on 8/19/14 at 9:56 pm to LSUGrad00
No thank, he knows what he is selling. You can almost buy one brand new for 75
Posted on 8/20/14 at 11:13 am to TomSpanks
Gotta love a midweek brew day.
This is my first all grain brew, I'm pretty excited to see how it goes.
So far I've got my grains milled up and my mash started, hit my mash temp on the nose, woohoo.
This is my first all grain brew, I'm pretty excited to see how it goes.
So far I've got my grains milled up and my mash started, hit my mash temp on the nose, woohoo.
This post was edited on 8/20/14 at 11:15 am
Posted on 8/20/14 at 12:13 pm to TomSpanks
quote:
Gotta love a midweek brew day.
completely agree
Posted on 8/20/14 at 1:13 pm to LSUGrad00
So i drank one of my latest batch last night, of the Night Owl coffee stout. It's 2 weeks bottled right now and it already tastes fantastic. I was concerned about the sweetness at my last gravity reading, but the coffee really cut it nicely. It still needs another week or 2 to mellow a little. I'm trying to find something wrong with it, and i can't. Best stout i've ever made, and maybe one of my best homebrews.
Posted on 8/20/14 at 1:24 pm to BugAC
Good stuff Bug
Posted on 8/20/14 at 2:22 pm to LoneStarTiger
The Cascade wet hop pale ale I brewed a couple weeks ago has turned out pretty disappointing. I used 6 ounces of them at both 10 minutes and flameout hoping to get some nice flavor/aroma out of them. Tasted after fermentation had finished, and it was a very bland beer. So I dry hopped with 2 ounces of El Dorado for 5 days then kegged. Still getting little aroma.
Decided this was a job for Citra, so I just keg hopped with a couple ounces of that in some mesh tea balls. Hopefully that's enough to kick this beer up a notch.
Decided this was a job for Citra, so I just keg hopped with a couple ounces of that in some mesh tea balls. Hopefully that's enough to kick this beer up a notch.
Posted on 8/20/14 at 2:28 pm to BMoney
quote:
So I dry hopped with 2 ounces of El Dorado for 5 days then kegged. Still getting little aroma.
My experience with El Dorado was similar, you're just not going to get a nice hop aroma and punch
When you add hops to the keg in the mesh ball, do you just drop it in there or suspend it in some sort of way?
This post was edited on 8/20/14 at 2:30 pm
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