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re: Homebrewing Thread: Volume II
Posted on 11/2/17 at 2:56 pm to Zappas Stache
Posted on 11/2/17 at 2:56 pm to Zappas Stache
quote:
hen I started recirculating for 20 minutes and I lost 10 degrees in 10 minutes. I fired up my burner and got it back up to 150 in about 5 minutes while still circulating.
So, as i stated earlier, i am currently using the 10 gallon water cooler mash tun system. With a pot burner, do you maintain a fire under your mash tun during the mash? Or does the insulation that i see you wrap around your pot maintain the temps you need during the mash without having to keep the heat on.
2
Posted on 11/2/17 at 3:27 pm to BugAC
And to get some more beer convo going, what's in the works for the fellow homebrewers for the rest of the year?
As i said i'm bottling a fig/brett/possibly sour saison, and a raspberry mixed ferm sour. I ordered some more Bootleg biology yeast and LAB's.
Plan to rebrew my Grimm Super Spruce clone when sour weapon Pedio comes in. Already have the spruce. I also ordered 1/2 lb. each of 2017 azacca, citra, and galaxy that i'll be using in a NEIPA that will incorporate Bootleg biology's Chardonnay yeast.
I also have 3 gallons from a split batch with some bootleg biology funk and other sour bacteria. For about 6 months this beer tasted and smelled like burnt plastic. 2 weeks ago, and that burnt plastic has faded to a real nice barnyard funk character. Going to give it another month or 2 and taste and then decide what fruit/vegetables/roots/nuts/etc... to age it on. I also have another 6 gallons (in 2, 3 gallon fermenters) that will be receiving some dregs. One of them received Jester King dregs, the other may get some Drie Fonteinen dregs, depending on how it tastes.
I'd also like to squeeze in another long aged mixed ferm sour to add to the pipeline before the year is out. I've made pretty much all light saison/golden base recipes for my sour program. May go with an amber base for the next one.
I also have 16 oz. of wicked weed dregs i'm going to build up into a 1 gallon glass jug, and some dregs from my first mixed ferm i plan to build up as well.
As i said i'm bottling a fig/brett/possibly sour saison, and a raspberry mixed ferm sour. I ordered some more Bootleg biology yeast and LAB's.
Plan to rebrew my Grimm Super Spruce clone when sour weapon Pedio comes in. Already have the spruce. I also ordered 1/2 lb. each of 2017 azacca, citra, and galaxy that i'll be using in a NEIPA that will incorporate Bootleg biology's Chardonnay yeast.
quote:
Source: Isolated from Chardonnay grapes harvested from Kamiak Vineyards/Gordon Estate Winery in Pasco, WA using Bootleg Biology’s Capture Method #2.
Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.
For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.
I also have 3 gallons from a split batch with some bootleg biology funk and other sour bacteria. For about 6 months this beer tasted and smelled like burnt plastic. 2 weeks ago, and that burnt plastic has faded to a real nice barnyard funk character. Going to give it another month or 2 and taste and then decide what fruit/vegetables/roots/nuts/etc... to age it on. I also have another 6 gallons (in 2, 3 gallon fermenters) that will be receiving some dregs. One of them received Jester King dregs, the other may get some Drie Fonteinen dregs, depending on how it tastes.
I'd also like to squeeze in another long aged mixed ferm sour to add to the pipeline before the year is out. I've made pretty much all light saison/golden base recipes for my sour program. May go with an amber base for the next one.
I also have 16 oz. of wicked weed dregs i'm going to build up into a 1 gallon glass jug, and some dregs from my first mixed ferm i plan to build up as well.
Posted on 11/2/17 at 3:42 pm to BugAC
quote:
do you maintain a fire under your mash tun during the mash? Or does the insulation that i see you wrap around your pot maintain the temps you need during the mash without having to keep the heat on.
most of the time, I can maintain the temp....maybe a 1-2 degree drop over 30 minutes. If its really cold out....below 40.....I have to fire up the burner.
Posted on 11/2/17 at 3:57 pm to BugAC
quote:
And to get some more beer convo going, what's in the works for the fellow homebrewers for the rest of the year?
Down to one beer on tap after our Halloween party. The neighborhood killed my Oktoberfest keg during trick-or-treat. Got a coffee brown on tap that I'm enjoying, but I need more beer.
I've got a ton of hops in the freezer. Gonna use some of them starting this weekend.
Doing an APA with Citra and Eukanot cryohops/lupulin powder. I've never used hops in this format, so it'll be interesting to see how it turns out.
Also doing an IPA that will lean more West Coast with Citra, Amarillo and some steam distilled Chinook hop oil (to be added directly to the keg).
Posted on 11/2/17 at 4:06 pm to BugAC
quote:
what's in the works for the fellow homebrewers for the rest of the year?
I have a German pils that will be going into a keg tonight. I plan to re-pitch that yeast (WLP 830) into a Munich dunkel that I am brewing tomorrow . I then plan to re-pitch that yeast again into a Baltic porter that I will brew after Thanksgiving. I also plan to brew a saison with the Mad Fermentationist saison blend before the end of the year.
On tap, I have a robust porter and a kettle sour. The kettle sour was split into two 3 gallon batches. One batch got 5 lbs of raspberries and is now on tap. The other batch got 5 lbs of apricots and was then put into a keg with brett brux to age for a few months.
I am currently aging a golden sour that I fermented with a Belgian strain and then pitched the Bootleg Biology Funkapolis blend. Its been a couple of months, so I am going to sample that one tonight to see how it is coming along.
Posted on 11/2/17 at 4:13 pm to BMoney
quote:
cryohops
I've used some in my last 2 NEIPA (Saison yeast) brews. My hops came in pellet form and I added half at flame out and half as dry hop. I don't know I could tell any difference.
I just finished brewing a NESaison today. Pitched WL 585 which I used the first time I brewed this SsIPA....I'm searching for what to call this style.....The 585 really accentuates the citrus quality of the Citra and Mosaic I use. I used 3711 on the second iteration of this and it dryed things out too much. But more than that, I added my biotrans hops on day 2 like before but the 3711 kept bubbling for 10 days....damn stuff wouldn't stop. I think that long ferment screwed up my biotrans.
Posted on 11/2/17 at 4:15 pm to Bleed P&G
kegged 4 kegs yesterday 2 blondes, a hefe and a porter. I used a cream ale yeast for the porter and one of the blondes so im going to let those lager a bit before i let people hit those hard. Planning on brewing 10 gallons of neipa this weekend and then im going to brew a very light lager to see if i can make a good drinking light beer for girls who want to drink ultra.
This post was edited on 11/2/17 at 4:16 pm
Posted on 11/2/17 at 4:33 pm to BugAC
quote:
And to get some more beer convo going, what's in the works for the fellow homebrewers for the rest of the year?
I have more beers that I want to brew than I have time to brew them right now. I guess everybody's schedule gets compressed this time of year. Our beer competition/festival is coming up in Feb. so I'd like to have a few things to enter and serve there. I've got the Easy Jack in the fermenter now. I also have some lager yeast harvested that I would like to use in a Vienna if it's still good (been sitting in the fridge for a few months now). A friend of mine and I are planning to do a Golden Promise barley wine at some point. And I've been wanting to do another black IPA (I've made one, a couple of years ago, and it was delicious but I've never gotten back around to making another.)
This post was edited on 11/2/17 at 4:35 pm
Posted on 11/2/17 at 4:48 pm to BMoney
quote:
Doing an APA with Citra and Eukanot cryohops/lupulin powder. I've never used hops in this format, so it'll be interesting to see how it turns out.
My interest has been peaked with these cryo hops.
quote:
Also doing an IPA that will lean more West Coast with Citra, Amarillo and some steam distilled Chinook hop oil (to be added directly to the keg).
I'm trying to fine tune my NEIPA formula. Going to cut back on the salts to get a less chewey mouthfeel. I've also reduced the oats/carafoam to also reign back a bit of the mouthfeel. It will still be NE in style, but i want to focus more on extracting hop flavors rather than mouthfeel.
Posted on 11/2/17 at 4:50 pm to Bleed P&G
quote:
with the Mad Fermentationist saison blend before the end of the year.
I've got a batch with this in there. It was brewed in May and i just added some JK dregs to it last week. Another 2-3 months before i do another tasting/testing of this brew.
quote:
a kettle sour.
The spruce sour i'm doing is a kettle sour. Came out great last time.
quote:
I am currently aging a golden sour that I fermented with a Belgian strain and then pitched the Bootleg Biology Funkapolis blend. Its been a couple of months, so I am going to sample that one tonight to see how it is coming along.
About the only strain i haven't used from them.
Posted on 11/3/17 at 9:19 am to BugAC
quote:
My interest has been peaked with these cryo hops.
The main thing I'm hoping to get is better yield. All those hop additions make it really tough to actually get 5 gallons in the keg. If the cryohops allow for that, they may be worth it.
Posted on 11/3/17 at 10:36 am to BugAC
quote:
And to get some more beer convo going, what's in the works for the fellow homebrewers for the rest of the year?
Currently have a maple brown, orange creamsicle, and a NEIPA with mosaic, el dorado, and comet on tap.
I am participating in the Keg and Barrel homebrew comp on Dec 2 in Mississippi this year again. Bringing six beers for that. I have what will be a mint chocolate chip sweet stout and pumpkin spice vanilla coffee porter in the fermentation fridge ready to keg. Re-brewed a peach golden sour a few weeks ago that took 1st at the Nottoway festival this year, lets see if I can recreated it. Used the bootleg biology sour weapon to sour then pitched 1318. This time I am aging on french oak cubes. Will dry hop with amarillo and citra right before kegging. Got 3 more beers to brew in the next week which will be a blueberry gose, another NEIPA with mosaic cryohops, citra, and el dorado, and a banana cream milkshake IPA.
Posted on 11/4/17 at 8:13 am to BugAC
quote:
And to get some more beer convo going, what's in the works for the fellow homebrewers for the rest of the year?
I'm thinking of brewing during the game tonight. Y'all don't bust my balls too much, but I'm thinking of doing an Andygator clone. From the homebrewer that came up with the recipe:
quote:
Here is the original recipe as best I can remember it, I have lost my notes from 1988 when it was originally made. It competed through to Best of Show in the Crescent City Homebrewers competition in New Orleans back in the day. Then because of a kind offer from the then-owners of Abita, it went to Abita Springs and we brewed her up again. It was supposed to be a one time brew up, the rest is history.
For an original gravity of 1.080, we used 95 percent Ireks Pilsener malt and 3% Carapils and 2% Munich. This is a triple decoction beer as in keeping with German tradition, so that is what we did. The hopping would have been Hallertau pellets and Saaz pellets, for an IBU of about 25. The hopping would have been Hallertau dependant, probably 3:1 Hallertau:Saaz. Other German noble hops will do.
The yeast is Wyeast 2206. It was a great lager yeast back in the day and I think still is a great yeast, but my last conversations with Dave Logsdon at Wyeast suggested that over the years, 2206 has changed slightly and become less able to throw protein off of itself as good as it used to. Make a nice starter. I am sure we ran the yeast at somewhere near 55F, no warmer.
The key to the original Andygator, and the thing you have to factor into the grain bill, is the runoff cut off. We stopped the runoff at 6 Plato so as not to pull anything but sweet wort and leave the tannin behind. This was the idea of my brewing partner, Guy Hagner, who still rocks.
A historical note. The original name of the beer was not Andygator, it was Alligator. We were struggling with a name for a Louisiana dopplebock, and my wife Sally said "hey, if it needs to end in =ator, call it Alligator." Brilliant. While fermenting, strange things happened. Rush Cumming and Jim Patton called up and said "Dude, it mutated". And I said what? because I thought something was wrong with the beer. They said "no man, the beer is fine, the name mutated. We think it should be Andygator. " And so that is how it got done back in the day.
Ciao, let me know how you get on. Andy Thomas
I'll add some melanoidin malt as I don't feel like doing a triple decoction mash. I have everything else on hand. I'll use 34/70 for the yeast. Abita's site lists the beer as a Pilsner/Perle SMaSH, but I like Andy's recipe more.
Posted on 11/4/17 at 1:44 pm to BottomlandBrew
How does the andygator recipe compare to a Paulaner Salvator recipe?
Posted on 11/4/17 at 4:28 pm to Zappas Stache
Not all that similar. I’m using all Pilsner, and paulaner uses Pilsner, Munich, and some chocolate.
Posted on 11/4/17 at 5:27 pm to BottomlandBrew
quote:
Not all that similar. I’m using all Pilsner, and paulaner uses Pilsner, Munich, and some chocolate.
I much prefer the Salvator over the Andy so I would have gone that direction. Have you started mashing yet?
Posted on 11/4/17 at 6:03 pm to Zappas Stache
just started the boil. I’m not sure if I could drink five gallons of a doppelbock. I can drink five gallons of a lighter-colored helles bock. Plus Andygator is my wife’s favorite non-funky beer.
17 lbs Pilsner
5 oz melanoidin malt
5 oz acid malt
2 oz Hallertau at fwh
1 oz hallertau at 45
2 oz Saaz at 5
34/70 at 53 degrees
17 lbs Pilsner
5 oz melanoidin malt
5 oz acid malt
2 oz Hallertau at fwh
1 oz hallertau at 45
2 oz Saaz at 5
34/70 at 53 degrees
Posted on 11/4/17 at 6:13 pm to BottomlandBrew
quote:
Plus Andygator is my wife’s favorite non-funky beer.
Gotcha.... My wife won't drink my beer.... even though she likes craft beer. She has a hangup about my unsanitary brewery.
Posted on 11/10/17 at 7:12 am to Zappas Stache
The high today is 50, and the low tonight is 31. No chance for rain. All signs point towards me trying a spontaneous ferment tonight. I'm going to cool directly in my kettle and have it wrapped to slow cooling. We'll see. At worst I waste $13 worth of ingredients and a few hours. At best I have awesome beer.
Posted on 11/10/17 at 7:39 am to BottomlandBrew
quote:
cool directly in my kettle and have it wrapped to slow cooling
I have read that this method is your best bet for doing a spontaneous fermentation at home.
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