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re: Homebrewing Thread: Volume II
Posted on 6/23/16 at 8:43 am to BugAC
Posted on 6/23/16 at 8:43 am to BugAC
I always acidify my sparge water. I am in NOLA where the water pH is usually 8.8-8.9. I use the Bru'n Water spreadsheet for all of my water adjustments, so I just plug the numbers into it and add the amount of lactic acid that it says, but typically 3.5 mL of lactic acid is enough to drop the pH from 8.9 to 6 in 5 gallons of water.
1
Posted on 6/23/16 at 8:48 am to Bleed P&G
I'm trying to work through bru'n water. Does it not give me suggested amounts of my salts and acids needed?
I was reading through the instructions and it's basically a "here's the water profile needed, play around with salts until you get close to these profiles".
That's the reason i use brewer's friend. It automatically calculates what you need based on what your desired profile is, and what your starting water profile is.
I was reading through the instructions and it's basically a "here's the water profile needed, play around with salts until you get close to these profiles".
That's the reason i use brewer's friend. It automatically calculates what you need based on what your desired profile is, and what your starting water profile is.
This post was edited on 6/23/16 at 9:12 am
Posted on 6/23/16 at 9:24 am to BugAC
bru'n water is ridiculously complicated. I deal with spreadsheets all day long and that one is just terrible.
I use a mix of EZ water calculator and kaiser water calculator with mostly RO water. I've backed off on using RO with dark beers recently and maybe even on a Gose or two.
I use a mix of EZ water calculator and kaiser water calculator with mostly RO water. I've backed off on using RO with dark beers recently and maybe even on a Gose or two.
This post was edited on 6/23/16 at 9:28 am
Posted on 6/23/16 at 9:41 am to s14suspense
quote:
bru'n water is ridiculously complicated. I deal with spreadsheets all day long and that one is just terrible.
Yeah. I'm pretty proficient with excel, and i don't care for it. The only thing it auto calculates is what water profile you select from the drop down. No suggested amounts based on x profile with desired y profile.
I'll stick with using beersmith for my salt additions and brewersfriend for my ph adjustments.
Posted on 6/23/16 at 10:37 am to BugAC
Bru'n Water is pretty complicated and the interface is shite, but I like using it because it gives me a pretty accurate estimate of the mash pH. I have also added a tab to the spreadsheet for adding my water analysis, so now the spreadsheet automatically pulls in that info. I use the BrewLab BASIC to test my water once per month. It takes about 15 minutes to run through the gamut of tests to get your water analysis, and you can get about 50 tests per kit, so one kit gives me about 4 years worth of tests.
If any of you are faux alchemists like me, I highly recommend getting one of these kits so that you know your water chemistry is falling within the correct ranges for the style that you are brewing. I have found that my beer has greatly improved once I started paying attention to the water.
If any of you are faux alchemists like me, I highly recommend getting one of these kits so that you know your water chemistry is falling within the correct ranges for the style that you are brewing. I have found that my beer has greatly improved once I started paying attention to the water.
Posted on 6/23/16 at 11:46 am to Bleed P&G
15% off store wide at Homebrew Supply online for the next 15 mins. It includes grainfather and spike brewing kettles if anyone is interested in a big purchase. Got the grainfather for 767 with shipping included.
Posted on 6/23/16 at 1:15 pm to AvenueBreuxhaus
quote:
Got the grainfather for 767 with shipping included.
Those look interesting with the optional top part for one day down the road.
Posted on 6/23/16 at 1:18 pm to s14suspense
Yea I'm very curious on how the efficiency is on it. Reviews are very positive. The pot still top piece does look pretty spectacular. Haven't seen any reviews on the attachment yet.
Posted on 6/23/16 at 1:46 pm to AvenueBreuxhaus
So, i need some help in regards to sour beer.
I currently have 5 gallons of a Belgian Saison with Brett Brux and Lactobacillus that's about 3 months old. I've talked about it on here.
My next long aged sour (6+ months) will be approaching soon, and i want to do a split batch. I want to brew about 6 gallons and split it up into 5 - 1 gallon batches, and experiment with different bugs/brett, etc...
That being said, would like some suggestions on
1) Base style for the beer? Wondering if i go with another Belgian Saison yeast strain (like my first sour) or go with another sach strain, or should i go with a 100% brett fermentation? Or, should i even primary with a sach strain at all, and go strain to 5, 1 gallon batches and pitch my bugs/brett there and let them do the work?
2) What sort of bugs should i use in the 5 batches? I know 1 i want to do all dregs that i build up in a starter. Another i want to try out is the roselaire blend from Wyeast. What are some other strains that you'd recommend to try out?
Thinking of using the rare barrel golden ale grain bill for the base beer.
I currently have 5 gallons of a Belgian Saison with Brett Brux and Lactobacillus that's about 3 months old. I've talked about it on here.
My next long aged sour (6+ months) will be approaching soon, and i want to do a split batch. I want to brew about 6 gallons and split it up into 5 - 1 gallon batches, and experiment with different bugs/brett, etc...
That being said, would like some suggestions on
1) Base style for the beer? Wondering if i go with another Belgian Saison yeast strain (like my first sour) or go with another sach strain, or should i go with a 100% brett fermentation? Or, should i even primary with a sach strain at all, and go strain to 5, 1 gallon batches and pitch my bugs/brett there and let them do the work?
2) What sort of bugs should i use in the 5 batches? I know 1 i want to do all dregs that i build up in a starter. Another i want to try out is the roselaire blend from Wyeast. What are some other strains that you'd recommend to try out?
Thinking of using the rare barrel golden ale grain bill for the base beer.
This post was edited on 6/23/16 at 1:52 pm
Posted on 6/23/16 at 3:59 pm to BugAC
quote:
rare barrel golden ale grain bill for the base beer.
Sounds like a good start.
quote:
What sort of bugs should i use in the 5 batches? I know 1 i want to do all dregs that i build up in a starter. Another i want to try out is the roselaire blend from Wyeast. What are some other strains that you'd recommend to try out?
Really depends what you are looking for.. If I were doing something like this, I would probably use pure Brett strains/blends to compare the results side by side.
That way down the road I would know first hand and not just reading strain descriptors that if I wanted a farmhouse saison with a particular brett character I could go back to my notes and find that strain.
Roselaire will give you a good sour character, but it has pedio in the blend and you'll have to wait for the beer to get sick and the well again before you will get the real character out of the blend. Be prepared to wait much longer than 6 months.
No matter which way you go, it sounds like fun.
Posted on 6/23/16 at 4:04 pm to LSUGrad00
quote:
Roselaire will give you a good sour character, but it has pedio in the blend and you'll have to wait for the beer to get sick and the well again before you will get the real character out of the blend. Be prepared to wait much longer than 6 months.
Yeah, that's what i want. I want a more complex sour character. Doing some research i'm thinking doing Dregs, Roselaire, WY3278 (Belgian Lambic), OYL 605 - Lacto Blend, and Maybe OYL-218 - All the bretts. I'd really like this first go round to be sour only beers, with a year to year and a half turnaround.
At a later date do some Brett experimentation. So far, i'm happy with what i got with Brett Brux blend, but would like to experiement more.
I don't know, i've got some thinking to do.
Posted on 6/23/16 at 4:11 pm to AvenueBreuxhaus
quote:
Yea I'm very curious on how the efficiency is on it. Reviews are very positive. The pot still top piece does look pretty spectacular. Haven't seen any reviews on the attachment yet.
Definitely come back and let us know how this works out.
I've been looking at systems with a consolidated footprint since moving to New Orleans.
I'm really interested in electric brew systems, but I just can't see going all electric at 120V.
Right now I'm leaning towards a modified version of the Blichmann BrewEasy setup. It's nice that it's modular since I have about half the parts already. I would really just need a second brew kettle and the lid adapter kit.
Posted on 6/23/16 at 4:12 pm to LSUGrad00
quote:
No matter which way you go, it sounds like fun.
It sounds miserable to me. 6 separate 1 gallon carboys taking up space in my brew room? No thanks.Posted on 6/23/16 at 4:15 pm to BMoney
quote:
6 separate 1 gallon carboys taking up space in my brew room?
Isn't this what the bottom of closets are made for?
This post was edited on 6/23/16 at 4:38 pm
Posted on 6/23/16 at 7:35 pm to BMoney
quote:
It sounds miserable to me. 6 separate 1 gallon carboys taking up space in my brew room? No thanks.
You have a brew room??? I'm trying to configure shelving in my chest freezer to house 5, 1 gallon jugs, and 2 6 gallon carboys.... May need to build one hell of a collar.
This post was edited on 6/23/16 at 7:36 pm
Posted on 6/24/16 at 9:21 pm to LSUGrad00
quote:
Definitely come back and let us know how this works out.
I will definitely post my two cents on the unit once I brew my first beer. I looked at the blichmann breweasy too and I do love how it's modular not to mention well built piece of kit. I just can't plunk down 2500 on it. At least right now. Maybe someday!
Posted on 6/27/16 at 9:27 am to AvenueBreuxhaus
It sucks so much not having a local homebrew shop. Shipping costs can get fricked.
Posted on 6/27/16 at 11:04 am to LoneStarTiger
I guess I won't rub it in that we have five LHBS. 
Put together my first sour blend yesterday. 80/20 1-year-old golden sour with a farmhouse IPA.
Put together my first sour blend yesterday. 80/20 1-year-old golden sour with a farmhouse IPA.
Posted on 6/27/16 at 11:12 am to BottomlandBrew
Brewed up my Tasman IPA saturday. (Referencing the Tasman bay, the body of water between Austrailia and New Zealand). Used Galaxy, Nelson, and Amarillo hops. Vigorous fermentation at about 4 hours after pitch. Plan to submit this one to clash of the carboys.
Posted on 6/27/16 at 11:23 am to BottomlandBrew
quote:
guess I won't rub it in that we have five LHBS.
every online store I've checked will charge between 35 and 50% of my order for shipping. frick'em. I won't brew again until I can go buy it at a store or I catch a flat rate shipping promo
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