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re: Homebrewing: In-Process Thread
Posted on 1/26/16 at 8:17 pm to BottomlandBrew
Posted on 1/26/16 at 8:17 pm to BottomlandBrew
We just Brewed a chocolate amaretto barrel aged stout.
So Amaretto is definitely the way to go for almond flavors. Really nice.
So Amaretto is definitely the way to go for almond flavors. Really nice.
This post was edited on 1/26/16 at 8:18 pm
Posted on 1/27/16 at 8:46 pm to s14suspense
So I was thinking. My next brew is a sour, but after that I want to brew my French Benefits saison. I would like to split the batch and make half of it a 100% Brett saison. However, I want to bottle the Brett half, and keg the straight saison half. But, don't want to fill the keg halfway.
Given that I have a 9.5 gallon kettle, doing a 8 or 9 gallon batch probably won't work. So I got to thinking. What if I design the recipe for 8 gallons, conduct the mash and sparge as normal, and empty the correct amount for a 5 gallon batch and use that, boil it, and into the fermenter. Then I go back and once the kettle is clear, add in enough wort to make a 3 gallon batch and use that as the Brett saison. I think this would be considered a party gyle, but wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.
Given that I have a 9.5 gallon kettle, doing a 8 or 9 gallon batch probably won't work. So I got to thinking. What if I design the recipe for 8 gallons, conduct the mash and sparge as normal, and empty the correct amount for a 5 gallon batch and use that, boil it, and into the fermenter. Then I go back and once the kettle is clear, add in enough wort to make a 3 gallon batch and use that as the Brett saison. I think this would be considered a party gyle, but wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.
This post was edited on 1/27/16 at 8:58 pm
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