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re: Homebrewing Thread: Volume II
Posted on 3/9/18 at 1:47 pm to Zappas Stache
Posted on 3/9/18 at 1:47 pm to Zappas Stache
quote:
Flaked oats and flaked wheat at 15 to 20% of the grain bill.
While i think that would definitely keep it hazy, i don't think it is required at those higher proportions to have a hazy IPA. The last one i brewed i wanted to play around with using less oats and a lower chloride level than what the general thinking on brewing water is for this style.
My grain bill was 64% 2 row, 28% Golden Promise, 5% flaked oats and 3% Carafoam.
Water profile chloride to sulfate ratio was a 1.6:1 as opposed to little over 2:1 with the batch prior.
Beer stayed hazy even to today (brewed in December).
So i think it's a combination of things that all produce haze.
1) Higher % of adjuncts
2) Water Profile
3) Biotrans hopping
I managed to lower the amounts of 1 and 2 and produced my favorite version of this beer so far.
This post was edited on 3/9/18 at 1:54 pm
Posted on 3/10/18 at 12:54 pm to BugAC
Maiden voyage for my new grain mill.
Posted on 3/10/18 at 1:21 pm to Zappas Stache
Brewing a saison this afternoon. But I’m gonna dry hop the bejesus out of it.
This post was edited on 3/10/18 at 1:23 pm
Posted on 3/10/18 at 1:39 pm to BMoney
Sup dudes. Drinking a home brew pale ale today. Centennial and Citra hops. Good stuff.
Brewing a wheat beer, with 1.5 oz of Mosaic at flame out. Currently in the hop stand. Maybe 20ish mins in. About to cool and pitch.
Anyone turned out a low ish abv beer in a week? Hoping to keg by Friday/ Saturday morning haha...
Brewing a wheat beer, with 1.5 oz of Mosaic at flame out. Currently in the hop stand. Maybe 20ish mins in. About to cool and pitch.
Anyone turned out a low ish abv beer in a week? Hoping to keg by Friday/ Saturday morning haha...
This post was edited on 3/10/18 at 1:40 pm
Posted on 3/10/18 at 2:03 pm to HungryFisherman
I've done a 3.5% grisette in a week. A little rough around the edges, but it worked.
Something tells me you're not dry-hopping with noble hops
quote:
Brewing a saison this afternoon. But I’m gonna dry hop the bejesus out of it.
Something tells me you're not dry-hopping with noble hops
Posted on 3/10/18 at 2:52 pm to HungryFisherman
quote:
Anyone turned out a low ish abv beer in a week?
That's doable if you make a big starter. Probably would be done fermenting in 5 or 6 days even if you didn't make a starter.
Posted on 3/10/18 at 3:37 pm to Zappas Stache
Hmmm. Starter would’ve been a good idea
Did not make a starter, but pitched a very young smack pack of wyeast 1010. Aerated the shite out of it. Hoping for the best. If it’s not done by Friday, it’s all good. Planning to ferment on the warmer side of the range also. Which I’ve had good results from 1010 before with that method.
Appreciate he answers
Did not make a starter, but pitched a very young smack pack of wyeast 1010. Aerated the shite out of it. Hoping for the best. If it’s not done by Friday, it’s all good. Planning to ferment on the warmer side of the range also. Which I’ve had good results from 1010 before with that method.
Appreciate he answers
Posted on 3/11/18 at 8:36 pm to BottomlandBrew
quote:
Something tells me you're not dry-hopping with noble hops
Citra is noble, right?
Posted on 3/12/18 at 4:25 pm to BugAC
So for you sour beer drinkers, had an idea for a sour. It came about after having a conversation with someone who was a wine drinker, but never really had sours. And i consider some sours closer to wine than beer, in terms of taste and character. In addition i saw a box of Opus One wine, which is highly acclaimed, and highly priced ($257/bottle). It got me thinking, could you brew a sour that mimicked the notes of wine. What i mean by that are the descriptors used. I picked Opus just as a starting point but the descriptors are fairly common among wines such as chocolate, earthy, blackberries, red currants, etc...
So i was thinking, what if i formulated a grain bill for a sour, that included a chocolate malt. Age it to a noticeable but not overbearing amount of acidity. And then let it sit on top of blackberries, aged hops, red currants, cherries, etc... then age on some french oak. I know the ingredients themselves aren't unique to sours. However, i haven't come across a sour that had some chocolate malt, but was then aged on fruit. Usually it's just a sour stout. So, i think with my next mixed ferm sour, i will try to formulate a recipe to mimic some of the descriptors from some opus one bottles.
So for example, i'd do this, with a grain bill made up of anywhere from 8-20% of roasted malts like chocolate, carafa 3, etc... Add about 5-10 IBU's of hops to prevent it from getting too sour. Then ferment with a good sour strain, probably some propped up Wicked Weed and Jolly Pumpkin dregs. Once it's tasting right, i'd add 2 lbs/gallon of tart cherries, and .5 to 1 lb/gallon of blackberries. Maybe split the batch and do one with blueberries.
Just thought this would be something fun to do with my sours. Right now i'm just trying to keep a steady pipeline going so i have new sours ready every 3-6 months.
So i was thinking, what if i formulated a grain bill for a sour, that included a chocolate malt. Age it to a noticeable but not overbearing amount of acidity. And then let it sit on top of blackberries, aged hops, red currants, cherries, etc... then age on some french oak. I know the ingredients themselves aren't unique to sours. However, i haven't come across a sour that had some chocolate malt, but was then aged on fruit. Usually it's just a sour stout. So, i think with my next mixed ferm sour, i will try to formulate a recipe to mimic some of the descriptors from some opus one bottles.
quote:
The 2014 Opus One exudes subtle aromas of fragrant florals, fresh garden herbs and forest floor that give way to a concentrated blend of red cherry, blackberry and black currant. Fine-grained tannins offer a velvety texture and complex structure that builds to a long, vibrantly fresh finish with a touch of mocha.
So for example, i'd do this, with a grain bill made up of anywhere from 8-20% of roasted malts like chocolate, carafa 3, etc... Add about 5-10 IBU's of hops to prevent it from getting too sour. Then ferment with a good sour strain, probably some propped up Wicked Weed and Jolly Pumpkin dregs. Once it's tasting right, i'd add 2 lbs/gallon of tart cherries, and .5 to 1 lb/gallon of blackberries. Maybe split the batch and do one with blueberries.
Just thought this would be something fun to do with my sours. Right now i'm just trying to keep a steady pipeline going so i have new sours ready every 3-6 months.
This post was edited on 3/12/18 at 4:27 pm
Posted on 3/12/18 at 4:43 pm to BugAC
I did one that was a wine/sour hybrid. It was a darker biere de garde base, minus the Special B. It was fermented with mixed culture for a year. I then added concentrated cabernet sauvignon must and then threw it in a keg to age. It ended up taking 3 years from start to bottling. It came in at 12-13% ABV and had just the right blend of sour and brett.
Posted on 3/12/18 at 5:01 pm to BottomlandBrew
quote:
I did one that was a wine/sour hybrid. It was a darker biere de garde base, minus the Special B. It was fermented with mixed culture for a year. I then added concentrated cabernet sauvignon must and then threw it in a keg to age. It ended up taking 3 years from start to bottling. It came in at 12-13% ABV and had just the right blend of sour and brett.
That sounds awesome. I'm going to try to do it without the actual grapes, as i'm sure trying to mimic the flavor of wine with bacteria and brett will differ as opposed to wine yeast. Though i would like to try using wine grapes one day.
Posted on 3/12/18 at 5:48 pm to BugAC
I think Flanders Red has some characteristics of wine. A lot more sour of course but most wine is actually fairly tart.
If you're looking for a good dark sour recipe, I can recommend Donkere Geneeskunde from Wild Brews. Some friends of mine and I did a big group brew to fill an old whiskey barrel that had gone sour and we used that recipe. Came out fantastic. [Note that the barrel had had 4 batches in it and all of the whiskey flavor was gone by then.]
If you're looking for a good dark sour recipe, I can recommend Donkere Geneeskunde from Wild Brews. Some friends of mine and I did a big group brew to fill an old whiskey barrel that had gone sour and we used that recipe. Came out fantastic. [Note that the barrel had had 4 batches in it and all of the whiskey flavor was gone by then.]
Posted on 3/17/18 at 12:29 am to MountainTiger
Update for anyone who cares
Pitched wyeast 1010 on a Saturday mid day. Fermenting super aggressive by Sunday early morning. Actually had a Blowoff around mid day.
Kegged today around 2pm, after cold crashing last night around 140am.
FG was 1.019. Supposed to get to 1.015 per recipe. Idk, but I like the finished product. Force carbed and I’m happy with it now. Low abv pale wheat. Mosaic on the finish and a bit of fruity tart from the yeast. I’m happy.
Plus it looks like what you haze hounds are after
Pitched wyeast 1010 on a Saturday mid day. Fermenting super aggressive by Sunday early morning. Actually had a Blowoff around mid day.
Kegged today around 2pm, after cold crashing last night around 140am.
FG was 1.019. Supposed to get to 1.015 per recipe. Idk, but I like the finished product. Force carbed and I’m happy with it now. Low abv pale wheat. Mosaic on the finish and a bit of fruity tart from the yeast. I’m happy.
Plus it looks like what you haze hounds are after
Posted on 3/18/18 at 6:22 pm to HungryFisherman
Did a double brew day today in 4 hours. Citra IPA and what will be a kettle sour. No sparge on the kettle sour, because why not?
Posted on 3/18/18 at 7:23 pm to BMoney
quote:
Did a double brew day today in 4 hours
I wish I was a wizard....
Posted on 3/19/18 at 8:02 am to BMoney
quote:
because why not?
Finally brewed again yesterday. I wanted to only use my new kettle and not have a second pot to heat sparge water, so I decided to try out a cool sparge. I had read about it a while ago on Brulosophy so it didn't seem all that crazy.
Estimated OG: 1.065
Measure OG: 1.064
works for me
Posted on 3/19/18 at 8:41 am to BugAC
quote:
I wish I was a wizard....
So it was technically 4:10 after cleanup. And I still will have to boil the kettle sour in a few days. But the no sparge saved some time since I mashed while the IPA was boiling and collected the wort while the IPA was chilling.
I'll never understand how it takes some people 7 hours to brew a beer.
Posted on 3/19/18 at 8:55 am to BMoney
quote:
I'll never understand how it takes some people 7 hours to brew a beer.
Early on, it would take me about 6 to 6.5 hours to brew, with cleanup included.
My last brew day was about 4 to 4.5 hours. But there was no dry hopping in the beer, and i only drank 1 or 2 beers the whole brew day, so i was on top of my cleaning when i finished with the equipment.
If it's aggressively dry hopped, requiring a hop stand of about 30 minutes post boil, and in the summer when ground water is in the 80's and cooling down takes longer even with the addition of ice to the pre-chiller, it'll take me probably around 5-6 hours if i'm on top of things.
Forget about a double brew day.
This post was edited on 3/19/18 at 8:56 am
Posted on 3/19/18 at 9:06 am to BugAC
quote:
Forget about a double brew day.
I only do a double when I make a batch of house beer, and for it I go with a 30 minute mash and 30 minute boil with no sparge. I've also used a no-chill cube with it so you can knock out a batch pretty fast.
Posted on 3/19/18 at 9:11 am to BugAC
I did my last biab in a little over 2.5 hours.
15 minutes to get up to temp
40 minute mash
5 minute drain
75 minute boil (includes heat up time)
Chilled in 6 minutes
Cleanup the single kettle.
The beer was good, too.
15 minutes to get up to temp
40 minute mash
5 minute drain
75 minute boil (includes heat up time)
Chilled in 6 minutes
Cleanup the single kettle.
The beer was good, too.
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