re: Homebrewing Thread: Volume II

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Thanks for the links B. I have a NEIPA on deck and was wondering when you add the dry hops, do you put them in a hop sock or just dump them in the fermenter?

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I'd talk to Bmoney, he's brewed way more of these than i have. I did my first NEIPA Saturday and i just dumped them in the primary at 3 days, no hop sack. Next time, depending on the outcome, i may add a small pre-ferm hop addition of about .5 oz. and add the biotransformation addition at 2 days after yeast pitch. Brulosophy and Scott Janish both use this time frame. I'm not sure if it matters much, and again, if this beer is perfect, then i won't screw with it, but if i think it could use some more juice/aroma, i'll make these changes.

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If anyone doesn't have plans on Saturday and is in Baton Rouge, you should come out to our Iron Brewer festival fundraiser for the Food Bank. Good times start at 1 in the field next to Tin Roof. Bring some food to donate to the food bank as they really need our help this year.

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Glad you guys were able to work everything out.

11 month old mixed ferm sour is ready for packaging. Oaked it for 3.5 weeks using a French oak spiral. Removed the spiral today. FG still at 1.008 and this seems to be as low as it gets. The flavor and tartness are exactly how I like it. I'm anxious to see what bottle conditioning with Brett will do. All I need is a keg to transfer to and then I'll hook up mybbeer gun and go to work.

Just got back from the competition out at Peterson AFB. There actually were some really good specialty beers this time around. The lowest score we gave out was a 32 (out of 50) and that's very unusual.

My personal favorite was a Brett saison but the other judges didn't like it as much so it only got silver. The gold medalist in that category was a Baltic porter with roasted chestnuts, cinnamon and jalapeno chiles. Usually I don't go for beers that have a million things going on but I have to admit he did a good job balancing all that.

One of my beers got a gold but I don't know which one. After all the beers were judged and they were getting set up for the best of show round, they came to me and asked if I had any beers in the comp. I said yes but I didn't think any had moved on. He left to go make sure and when he came back he had a big grin on his face. He said, "I regret to inform you that you're not eligible to judge the BOS round." So I must have a beer in it.

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Anyone have a good base saison recipe? Or a good farmhouse ale recipe... something comparable to a Saison Dupont would be great. Looking to get my Zapp's brew started but I've never done a saison before.

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Paging Bottomland...

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Anyone have a good base saison recipe? Or a good farmhouse ale recipe... something comparable to a Saison Dupont would be great. Looking to get my Zapp's brew started but I've never done a saison before.

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Here's mine, and it's one of my best brews i make, IMO.

5 lbs 8.0 oz Pilsen (Franco-Belges) (1.8 SRM) Grain 9 51.2 %
3 lbs 12.0 oz Pale Ale (Franco-Belges) (2.7 SRM) Grain 10 34.9 %
1 lbs Wheat (BestMälz) (2.0 SRM) Grain 11 9.3 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 12 4.7 %
0.40 oz Magnum [12.00 %] - First Wort 60.0 min Hop 13 17.3 IBUs
0.50 oz Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 14 7.1 IBUs
1.40 oz Blood Orange Peel (Boil 5.0 mins) Herb 15 -
1.25 oz Nelson Sauvin [0.00 %] - Steep/Whirlpool Hop 16 0.0 IBUs
1.0 pkg Brux Blend (Gigayeast #GB156) Yeast 17 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 18 -
2.25 oz Nelson Sauvin [12.00 %] - Dry Hop 5.0 Da Hop 19 0.0 IBUs


Brux is optional, but i found it really added to the beer. Before Brux, it was good, but very dry. I since lowered the ABV and added the Brux. It slowly softened the mouthfeel and made it more fruity. But the predominate yeast character was the 3711.

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That's for a 5G batch, I assume... I can just double it all for a 10G batch.

What temp do you mash at? Any steps?

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Sorry, 5.5 gallon batch, BR treated water. Here's my salt additions. Smaller amounts are mash salts.

5.80 gal Light Colored and Malty Water 1 -
3.36 gal Light Colored and Malty Water 2 -
4.02 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
2.33 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
1.49 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 5 -
0.99 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 6 -
0.86 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 7 -
0.57 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 8 -

Single infusion mash @ 150 for 70 minutes.

Here are my brewing notes

- Took a gravity reading of 1.006. Still fermenting. Taste is soft, delicate. The Brett appears to cut down on some of the spiciness of Wyeast 3711.

Same thing I do.