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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 8/21/23 at 7:57 am to GeauxPack81
Posted on 8/21/23 at 7:57 am to GeauxPack81
quote:
Yes, I think this is the 5th time if entered a beer, and the previous 4 all had comments about poor carbonation. This time I was dead set on not letting that be a factor... Historically my problems was not filling the bottles up enough. You'd be surprised how much CO2 escapes into the tiny bit of headspace. So I made sure to almost overfill the bottles. Once the foam settles, it looked like a normal store bought beer in terms of head space.
Well, this was the first time i used the counterpressure filler. I'm pretty sure fill amount was right but i made a mess when i was trying to fill bottles. Ironically, 2 beers were submitted that were filled from the keg, but only the pale ale was dinged for carb issues, and not the fruit sour.
I do remember, that the pale ale was foaming like crazy. I don't think the CO2 in the keg was completely settled yet as i had just kegged that beer hte week before i bottled. I was having trouble using the purge button on the filler, and foaming was just nuts.
I just checked my score sheets and of the 2 judges, only one perceived astringency in the beer, so i'm less concerned about that as the issue. I may do some practice bottling this week to just to make sure i figure out that counterpressure filler more.
1
Posted on 8/21/23 at 8:16 pm to BugAC
I still don't really understand how the scoring works. Is it top 5 scores make it to a mini bos for the category? Then those top 5 get ranked but not re-scored? So in theory I could come in 4th or 5th with a higher score than 1st place?
Posted on 8/21/23 at 9:17 pm to GeauxPack81
quote:
still don't really understand how the scoring works. Is it top 5 scores make it to a mini bos for the category? Then those top 5 get ranked but not re-scored? So in theory I could come in 4th or 5th with a higher score than 1st place?
I’m not so sure how it works either. Read this on Reddit though.
quote:
A mini BOS only comes into play in a catagory with a lot of entries. Because there are too many beers to judge in a single flight tbe beers are split up into multiple flights. Different judges will judge each flight, and depending on how many total beers/flights the judges will select ore or more of the best beers on their flight. All the best beers from those first flights will go to a mini BOS where a different set of judges will select the medal winning beers. During the mini BOS judges don't do scoresheets and just select the first secon third place beers. In large comps the popular catagories can have several BOS rounds to find the medal winners.
The overall BOS is usually every gold medal winning beer from the competition, and then paired down to the single best beer.
After reading that, your assessment may be correct.
This post was edited on 8/21/23 at 9:26 pm
Posted on 8/22/23 at 9:12 am to GeauxPack81
quote:
GeauxPack81
Something I was thinking about this morning. I wouldn't be too upset if you didn't medal because Clash might be the hardest comp to medal in, in the state. If you look at the past few years Bayou State Circuit standings, Redstick Brewmasters has won every time by a fairly large margin, as a club. Seeing as Clash is a redstick sponsored comp, you are really competing against some of the best homebrewers out there. Then you add in some of those guys from Bay Area Mastronauts and Ninja Homebrewers that, individually, their members garner 3-4 medals each comp, and you can start to gauge how competitive this comp is.
I'm not sure if you have joined or not yet, but look into the Master Homebrewer Program.
LINK
Yes, you get points/awards for medaling in some instances, but they look more at the scores. 45 is a really great score, and this past comp was the first time i ever hit that. And getting that for an italian pils is really great, so i wouldn't get discouraged, but i understand what your feeling with scoring that high and not medaling.
FWIW, the MHP ranks all of the competitions based on medaling vs. score and the difficulty, and Clash is ranked 14th, overall in competitiveness.
Posted on 8/26/23 at 2:28 pm to BugAC
I haven't done any other comps, so didn't know how competitive this one was, but it seems pretty competitive.
Have you ever entered any national comps? I've been thinking about it.
Have you ever entered any national comps? I've been thinking about it.
Posted on 8/27/23 at 9:09 am to GeauxPack81
quote:
I haven't done any other comps, so didn't know how competitive this one was, but it seems pretty competitive.
Well if you got a 45 for a Pilsner then keep on competing. That’s a great score.
quote:
Have you ever entered any national comps? I've been thinking about it.
No. I never know when the window is for entries and last i looked into it, there’s a considerable lag between entering the beer and judging. Then you have regional qualifiers before you make it to nationals.
Posted on 9/1/23 at 8:31 am to GeauxPack81
quote:
GeauxPack81
Are you submitting anything into Brewstock Fest?
LINK
Deadline is Sept. 9th, dropoff at Brewstock i think. I'd have to find time to drive down to NO to drop the beers off. But i have a Belgian Pale Ale that was brewed 3 years ago that has been in bottles and a mixed ferm sour that i was thinking of submitting. Really just trying to unload some of the extra bottle conditioned beers i have.
On a side note, brewing an oatmeal stout tomorrow.
This post was edited on 9/1/23 at 9:16 am
Posted on 9/15/23 at 10:28 am to BugAC
Friday Homebrew Bump.
What's been going on with the fellow TD brewers in the beer world?
On the brewing front:
In Fermenters:
I will be kegging an oatmeal stout i brewed 2 saturdays ago. I'm really liking the flavor, and it finished at 1.018 FG, target was 1.017. Hoping to eventually get this into a competition somewhere. It was refreshing brewing a regular beer. Between step mashing/decoction lagers, Whirlpool and biotrans hopping of IPA's, and turbid mashes for lambics, just doing a simple infusion mash, and no post boil hops really speeds up and makes for a relaxing brew day.
My fresh backyard hopped german pils brewed on 8/5/23 is on week 3 of lagering. I did a closed transfer to a secondary carboy to get it off the yeast. Next time, i'll secondary in a keg and might get some small amounts of residual spunding carbonation. I tasted the pils when i transferred and at the time, it tasted incredible. Very light, crisp, but with a very fresh fruity aroma/flavor. Can't wait until i keg this one in a couple weeks.
On Deck: I have ingredients for a Czech Amber Lager. I was planning on brewing this weekend, but too much going on, so i'll save it for next weekend. I've never had one before, so i'm anxious to see how they taste.
Next Beers: Rest of the beers i hope to get brewed this year are a Czech Pils/Budvar clone, a brett beer that will likely be blended, an IPA so i can use some of the 4-5 lbs of hops i have in stock, and the last beer of the year will be Lambic #6.
Lambic/Gueuze Program:
I currently have 5 lambics (first one brewed in 2020) in my sour beer room. 4 of which were turbid mash lambics. I will be tasting these lambics around the time i'm brewing up lambic #6. I hope to keep some detailed notes and try to figure out the correct ratios to blend and create a Gueuze. None of these lambics are spontaneously fermented, so i may attempt a spontaneous fermentation with lambic #6 this winter. I'm also going to need to buy a floor corker for the bottles. I haven't figured out, yet, what i'm going to do with the lambics post blend. I could flush with CO2, and hope they stay good before the next bottling in winter of 24, or more likely, i'll top off each batch with what's left of the next year's blend. For a truly spontaneously refermented beer, i'll need about 25-30% of the young lambic to be the sugar catalyst to restart fermentation in the bottle. This will likely be the largest component fo the geuze. I'm going to ask around a bit more about refermentation vs. addign a little carb sugar, but i'm trying to keep it as close to traditional as possible. Bottles will likely sit for a year before i start getting into them, but i'm sure i will crack a few that are way too early to drink because i'm impatient. By winter of 2024 the pipeline should be in full swing.
I also brewed a mixed ferm sour a while back, where i was experimenting with aged hops, to see how much of the character that i liked in geueze came from the funk of the wild yeast vs. the funk in the aged hops. The beer was interesting and actually medaled in a homebrew competition, and got very many compliments (scored a 44/50). I hopped that beer like a pilsner with 1 oz at 30 min, 1 oz. at 15 min, and 1.5 oz @ whirlpool. This beer really did help me realize the impact of the cheesiness/isovaleric acid in spontaneous beers, especially as the beer ages. It seems that character is becoming more faint as it ages, but is still pungent.
Summation of Lambics brewed so far - All roughly same grain bill of 65-70% Pilsen malt/ 30-35% Unmalted Wheat. All inoculated with Wyeast Roselare Blend + gueuze bottle dregs (variation of Lindeman's Cuvee' Rene, Lindeman's Cuvee' Fransisca, Boon, St. Louis, 3F, Hanssen's, Tilquin Oud Beersel, Crooked Stave's Stay the Funk in, Wicked Weed spontaneous beers). Each fermenter gets a french oak spiral a few months into fermentation. Future lambics i plan to experiment with spontaneous fermentation, different varietals of wood for aging, different primary yeast blends if not going spontaneous, etc... I may, eventually, give up on turbid mashing if i find it isn't adding anything other than a long brew day.
Lambic #1 - Turbid Mash - 12/29/20 - 2 oz. aged hops
Lambic #2 - Turbid Mash - 6/19/21 - 2.3 oz. aged hops
Lambic #3 - Infusion Mash - 12/4/21 - 3.3 oz. aged hops
Lambic #4 - Turbid Mash - 2/27/22 - 2.3 oz. aged hops
Lambic #5 - Turbid Mash - 12/30/22 - 2.15 oz. aged hops
What's been going on with the fellow TD brewers in the beer world?
On the brewing front:
In Fermenters:
I will be kegging an oatmeal stout i brewed 2 saturdays ago. I'm really liking the flavor, and it finished at 1.018 FG, target was 1.017. Hoping to eventually get this into a competition somewhere. It was refreshing brewing a regular beer. Between step mashing/decoction lagers, Whirlpool and biotrans hopping of IPA's, and turbid mashes for lambics, just doing a simple infusion mash, and no post boil hops really speeds up and makes for a relaxing brew day.
My fresh backyard hopped german pils brewed on 8/5/23 is on week 3 of lagering. I did a closed transfer to a secondary carboy to get it off the yeast. Next time, i'll secondary in a keg and might get some small amounts of residual spunding carbonation. I tasted the pils when i transferred and at the time, it tasted incredible. Very light, crisp, but with a very fresh fruity aroma/flavor. Can't wait until i keg this one in a couple weeks.
On Deck: I have ingredients for a Czech Amber Lager. I was planning on brewing this weekend, but too much going on, so i'll save it for next weekend. I've never had one before, so i'm anxious to see how they taste.
Next Beers: Rest of the beers i hope to get brewed this year are a Czech Pils/Budvar clone, a brett beer that will likely be blended, an IPA so i can use some of the 4-5 lbs of hops i have in stock, and the last beer of the year will be Lambic #6.
Lambic/Gueuze Program:
I currently have 5 lambics (first one brewed in 2020) in my sour beer room. 4 of which were turbid mash lambics. I will be tasting these lambics around the time i'm brewing up lambic #6. I hope to keep some detailed notes and try to figure out the correct ratios to blend and create a Gueuze. None of these lambics are spontaneously fermented, so i may attempt a spontaneous fermentation with lambic #6 this winter. I'm also going to need to buy a floor corker for the bottles. I haven't figured out, yet, what i'm going to do with the lambics post blend. I could flush with CO2, and hope they stay good before the next bottling in winter of 24, or more likely, i'll top off each batch with what's left of the next year's blend. For a truly spontaneously refermented beer, i'll need about 25-30% of the young lambic to be the sugar catalyst to restart fermentation in the bottle. This will likely be the largest component fo the geuze. I'm going to ask around a bit more about refermentation vs. addign a little carb sugar, but i'm trying to keep it as close to traditional as possible. Bottles will likely sit for a year before i start getting into them, but i'm sure i will crack a few that are way too early to drink because i'm impatient. By winter of 2024 the pipeline should be in full swing.
I also brewed a mixed ferm sour a while back, where i was experimenting with aged hops, to see how much of the character that i liked in geueze came from the funk of the wild yeast vs. the funk in the aged hops. The beer was interesting and actually medaled in a homebrew competition, and got very many compliments (scored a 44/50). I hopped that beer like a pilsner with 1 oz at 30 min, 1 oz. at 15 min, and 1.5 oz @ whirlpool. This beer really did help me realize the impact of the cheesiness/isovaleric acid in spontaneous beers, especially as the beer ages. It seems that character is becoming more faint as it ages, but is still pungent.
Summation of Lambics brewed so far - All roughly same grain bill of 65-70% Pilsen malt/ 30-35% Unmalted Wheat. All inoculated with Wyeast Roselare Blend + gueuze bottle dregs (variation of Lindeman's Cuvee' Rene, Lindeman's Cuvee' Fransisca, Boon, St. Louis, 3F, Hanssen's, Tilquin Oud Beersel, Crooked Stave's Stay the Funk in, Wicked Weed spontaneous beers). Each fermenter gets a french oak spiral a few months into fermentation. Future lambics i plan to experiment with spontaneous fermentation, different varietals of wood for aging, different primary yeast blends if not going spontaneous, etc... I may, eventually, give up on turbid mashing if i find it isn't adding anything other than a long brew day.
Lambic #1 - Turbid Mash - 12/29/20 - 2 oz. aged hops
Lambic #2 - Turbid Mash - 6/19/21 - 2.3 oz. aged hops
Lambic #3 - Infusion Mash - 12/4/21 - 3.3 oz. aged hops
Lambic #4 - Turbid Mash - 2/27/22 - 2.3 oz. aged hops
Lambic #5 - Turbid Mash - 12/30/22 - 2.15 oz. aged hops
This post was edited on 9/15/23 at 10:59 am
Posted on 9/15/23 at 11:54 am to BugAC
I haven't brewed since lahomebrew closed and my sense of smell got fricked in July. I want to brew a stout for winter. Hoping by then beer smells normal again. Need to find a place that will sell and ship recipes or less than lb non-base malts.
Posted on 9/15/23 at 12:01 pm to mchias1
quote:
Need to find a place that will sell and ship recipes or less than lb non-base malts.
I haven’t found the place yet. I bought a grain mill and mill my own now, and buy more in bulk and vacuum seal the rest. I use Austin Homebrew usually.
This post was edited on 9/15/23 at 12:04 pm
Posted on 9/27/23 at 10:18 am to BugAC
Oatmeal stout was kegged last week and it tastes very very good. It sits around 5.6% Roastey flavor but not burnt (used midnight wheat instead of roasted barley). FG was 1.018, 1 point off of target. There is no lingering cloying/sweetness that i get from some dark beers. Though it finished higher in gravity, i find it to finish drier than the FG tells you, leaving a fairly clean palate before the next sip. I'm really pleased with this one and i'll, hopefully, be able to bottle this from the keg and not screw up that process.
I've been using the stout faucet for this beer and it pours such a creamy thick head. I really want to get his one into a competition. Pic of beer below:
Brewing a Czech Amber Lager this friday. Recipe:
6 lb Floor-Malted Bohemian Pilsner Malt (Weyermann) Mash (51.3%) - 1.8 SRM Grain 7 51.3% 0.47 gal
4 lb Vanora : Vienna-style Barley Malt (Mecca Grade) Mash (34.2%) - 7.0 SRM Grain 8 34.2% 0.31 gal
1 lb Metolius : Munich-style Barley Malt (Mecca Grade) Mash (8.6%) - 11.0 SRM Grain 9 8.6% 0.08 gal
8.0 oz Caramunich II (Weyermann) Mash (4.3%) - 63.0 SRM Grain 10 4.3% 0.04 gal
3.0 oz Midnight Wheat Malt (Briess) Mash (1.6%) - 550.0 SRM Grain 11 1.6% 0.01 gal
1.40 oz Saaz First Wort Addition (17.4 IBUs) Hop 17 17.4 IBUs -
2.00 oz Saaz Boil 20 min (13.1 IBUs) Hop 18 13.1 IBUs -
1.50 oz Saaz Boil 5 min (3.2 IBUs) Hop 19 3.2 IBUs -
2.0 pkgs Czech Pilsner Lager Wyeast Labs #2278 Lager yeast 20 -
I've been using the stout faucet for this beer and it pours such a creamy thick head. I really want to get his one into a competition. Pic of beer below:
Brewing a Czech Amber Lager this friday. Recipe:
6 lb Floor-Malted Bohemian Pilsner Malt (Weyermann) Mash (51.3%) - 1.8 SRM Grain 7 51.3% 0.47 gal
4 lb Vanora : Vienna-style Barley Malt (Mecca Grade) Mash (34.2%) - 7.0 SRM Grain 8 34.2% 0.31 gal
1 lb Metolius : Munich-style Barley Malt (Mecca Grade) Mash (8.6%) - 11.0 SRM Grain 9 8.6% 0.08 gal
8.0 oz Caramunich II (Weyermann) Mash (4.3%) - 63.0 SRM Grain 10 4.3% 0.04 gal
3.0 oz Midnight Wheat Malt (Briess) Mash (1.6%) - 550.0 SRM Grain 11 1.6% 0.01 gal
1.40 oz Saaz First Wort Addition (17.4 IBUs) Hop 17 17.4 IBUs -
2.00 oz Saaz Boil 20 min (13.1 IBUs) Hop 18 13.1 IBUs -
1.50 oz Saaz Boil 5 min (3.2 IBUs) Hop 19 3.2 IBUs -
2.0 pkgs Czech Pilsner Lager Wyeast Labs #2278 Lager yeast 20 -
This post was edited on 9/27/23 at 10:20 am
Posted on 10/13/23 at 1:06 pm to BugAC
Happy Friday Homebrewers. Not much new on the brewing front from last post other than my Fresh hop german pilsner is kegged. It's a tad over carbonated. I think my draft line may be too short so i'm changing out the lines this weekend. Has amazing clarity and classic crisp german pils flavor. Don't get much from the fresh hops, but the hop load wasnt' very big either.
Also, found the Bing AI generator that is letting me play around with brewery and beer logos.
Some good ones, liking this one so far. Just have to do some edits.
Also, found the Bing AI generator that is letting me play around with brewery and beer logos.
Some good ones, liking this one so far. Just have to do some edits.
This post was edited on 10/13/23 at 1:28 pm
Posted on 10/14/23 at 4:39 pm to BugAC
Picture of my fresh hop Pilsner. This is the prettiest beer I’ve ever brewed. Really nice German pils.
Posted on 12/12/23 at 10:29 pm to BugAC
Has anyone ever wax sealed bottles?
I have an imperial stout that I am getting ready to bottle, and I'd like to wax seal them for presentation purposes and to help identify them over time.
I have an imperial stout that I am getting ready to bottle, and I'd like to wax seal them for presentation purposes and to help identify them over time.
Posted on 12/13/23 at 7:37 am to GeauxPack81
I've done it once. It wasn't hard to do. It was hard to do well, though 
Posted on 12/13/23 at 9:14 am to BottomlandBrew
Yeah ive been watching youtube videos, and it definitely seems like one of those things that they make seem super easy but very difficult in reality... Did you use the glue stick and crayon method or just buy the wax?
Posted on 12/13/23 at 1:18 pm to GeauxPack81
Heated a pot of wax and dipped. I think it takes a certain skill to dip and twist, and that skill can not be developed over the course of a few dozen bottles. Your temperature is pretty critical, too. When I did the tourist thing at Makers Mark and dipped my own bottle, that stuff set up quick. Maybe it was at the minimum temperature it could be at and perform as needed. It is much harder at home. I guess you could do a sort of double boiler and use a sous vide bath or something to set a temperature?
Posted on 12/15/23 at 11:28 am to BottomlandBrew
Question for the group: I’ve been watching YouTube videos from Tree House (highly recommended), and some of the content geared toward homebrewers has motivated me to again consider getting into brewing beer within the next few months.
My only previous homebrewing experience was a handful of beers from a one gallon Brooklyn Beer Shop kit a few years ago. While I loved watching the fermentation and the beer developing, the things that I remember disliking were:
- dealing with all of the cleanup of spent grain (did not use BIAB, used various kitchen pots for mashing and boiling)
- cleaning and sanitizing the one gallon glass carboy (chipped the mouth in the sink)
- chilling the hot wort (used ice water in the sink, took forever and risked infection repeatedly checking temps)
- limited batch size (filled maybe 6 16-oz swing top bottles)
I would be interested in spending a few hundred dollars in equipment to make it a less tedious experience from the start. I would probably start aiming for all-grain 5 gallon batches. Here are the things that I think that I would buy to start:
- electric mash/boil system
- fermenter
- immersion wort chiller
- hydrometer (didn’t have originally)
- racking system (manual pump and tubing?)
- StarSan
- bottles and capper
1) Is there anything I may be missing?
2) Any specific recommendations re: electric systems and/or fermenters for a beginner?
3) What are the preferred sources for ingredients at this beginner level (grain, hops, yeast)?
4) Short of spending money on an RO system from the start, what is the most feasible source of water for batches of this size? Brita pitcher, distilled water, etc?
My only previous homebrewing experience was a handful of beers from a one gallon Brooklyn Beer Shop kit a few years ago. While I loved watching the fermentation and the beer developing, the things that I remember disliking were:
- dealing with all of the cleanup of spent grain (did not use BIAB, used various kitchen pots for mashing and boiling)
- cleaning and sanitizing the one gallon glass carboy (chipped the mouth in the sink)
- chilling the hot wort (used ice water in the sink, took forever and risked infection repeatedly checking temps)
- limited batch size (filled maybe 6 16-oz swing top bottles)
I would be interested in spending a few hundred dollars in equipment to make it a less tedious experience from the start. I would probably start aiming for all-grain 5 gallon batches. Here are the things that I think that I would buy to start:
- electric mash/boil system
- fermenter
- immersion wort chiller
- hydrometer (didn’t have originally)
- racking system (manual pump and tubing?)
- StarSan
- bottles and capper
1) Is there anything I may be missing?
2) Any specific recommendations re: electric systems and/or fermenters for a beginner?
3) What are the preferred sources for ingredients at this beginner level (grain, hops, yeast)?
4) Short of spending money on an RO system from the start, what is the most feasible source of water for batches of this size? Brita pitcher, distilled water, etc?
Posted on 12/15/23 at 2:45 pm to Dead Mike
- electric mash/boil system
I've got a mash and boil. I like it, but would recommend get one with a pump.
- fermenter
Get a plastic bucket
- immersion wort chiller
I don't like mine. Get a counterflow plate chiller. Use your pump kettle pump to record through it.
- hydrometer (didn’t have originally)
Get a Tilt. It's not that accurate but will at least show how fermentation is going.
- racking system (manual pump and tubing?)
Autosyphon is fine. Don't get anything fancy. Odds are you'll switch to kegging.
- StarSan
This plus unscented oxy clean to clean your fermenter
- bottles and capper
Get a stand capper. Hand cappers get old fast.
For bottles you can buy them or get non-twist offs like Sam Adams and reuse the bottles.
I use the RO water from the blue water fillers outside stores. No issues.
I've got a mash and boil. I like it, but would recommend get one with a pump.
- fermenter
Get a plastic bucket
- immersion wort chiller
I don't like mine. Get a counterflow plate chiller. Use your pump kettle pump to record through it.
- hydrometer (didn’t have originally)
Get a Tilt. It's not that accurate but will at least show how fermentation is going.
- racking system (manual pump and tubing?)
Autosyphon is fine. Don't get anything fancy. Odds are you'll switch to kegging.
- StarSan
This plus unscented oxy clean to clean your fermenter
- bottles and capper
Get a stand capper. Hand cappers get old fast.
For bottles you can buy them or get non-twist offs like Sam Adams and reuse the bottles.
I use the RO water from the blue water fillers outside stores. No issues.
This post was edited on 12/15/23 at 2:47 pm
Posted on 12/20/23 at 11:12 am to mchias1
I've been looking at some new equipment (or at least new to me) that is out there and came across this in a youtube video.
Brew Tools Trubinator
I've been looking for a better way of tranferring into my carboys. I usually give it a really good whirlpool and let the trub come to a rest, but for hoppy beers, even then i still get some clogging making transfer an inconvenience. This may do the trick. It's a bit pricey but looks worth it.
Also, i'll be purchasing a floor corker (unless someone has one i can borrow). Going to be blending, bottling, and corking and capping my first run at a geuze. Some of you may remember i've been brewing a lambic at least once/year and letting them age. Well i finally have lambics at 3, 2, and 1 year of age (a couple others in between these years) so i plan, next week, to blend and bottle.
On the brewing front, i kegged my czech amber lager. It's not a bad beer. It replaced my fresh hop german lager, which i'm missing, but is tastey. It's around 5.8% (a little high) and has some nice roast/caramel. Tastes a bit like a dunkel or a doppelbock.
I ordered some ingredients to continue the lambic pipeline and brew another. I'd really like to try to get fully traditional and wild ferment, but i don't know if i'm patient enough to wait on 20-30 degree temps here. I also have some ingredients to brew another Hazy IPA.
Brew Tools Trubinator
I've been looking for a better way of tranferring into my carboys. I usually give it a really good whirlpool and let the trub come to a rest, but for hoppy beers, even then i still get some clogging making transfer an inconvenience. This may do the trick. It's a bit pricey but looks worth it.
Also, i'll be purchasing a floor corker (unless someone has one i can borrow). Going to be blending, bottling, and corking and capping my first run at a geuze. Some of you may remember i've been brewing a lambic at least once/year and letting them age. Well i finally have lambics at 3, 2, and 1 year of age (a couple others in between these years) so i plan, next week, to blend and bottle.
On the brewing front, i kegged my czech amber lager. It's not a bad beer. It replaced my fresh hop german lager, which i'm missing, but is tastey. It's around 5.8% (a little high) and has some nice roast/caramel. Tastes a bit like a dunkel or a doppelbock.
I ordered some ingredients to continue the lambic pipeline and brew another. I'd really like to try to get fully traditional and wild ferment, but i don't know if i'm patient enough to wait on 20-30 degree temps here. I also have some ingredients to brew another Hazy IPA.
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