- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 3/19/18 at 9:16 am to BottomlandBrew
Posted on 3/19/18 at 9:16 am to BottomlandBrew
quote:
Chilled in 6 minutes
damn, that's nice
Posted on 3/19/18 at 9:27 am to LoneStarTiger
48 degree ground water and a hydra chiller ftw
Posted on 3/19/18 at 10:34 am to BugAC
quote:
Forget about a double brew day.
I'd rather do a double brew day than a single brew day. It's more efficient use of my time in most cases. It would have taken me 5 1/2 hours to brew 2 beers had I not been doing a kettle sour and had boiled the second one after collecting the wort. Being able to mash the second beer while the first is boiling is big.
Posted on 3/23/18 at 9:37 am to BMoney
Heads up guys, Label Peelers is having a big moving sale. Pretty much everything is on sale.
Posted on 3/23/18 at 4:59 pm to BottomlandBrew
quote:
BottomlandBrew
quote:
biab
What kind of equipment do I need for this to make 5 gal batches?
What size kettle is probably the real question I assume?
I currently make extract beer with an 8 gal kettle.
Posted on 3/23/18 at 5:43 pm to HungryFisherman
I am going to wash my yeast for first time. Have watched YouTube videos.
What I do not get is what do I pour into the starter. Do I pour off the top liquid and just pour in the settled yeast and trub?
TIA
What I do not get is what do I pour into the starter. Do I pour off the top liquid and just pour in the settled yeast and trub?
TIA
Posted on 3/23/18 at 6:04 pm to chity
I usually pour everything into the starter so I don't lose any yeast/bugs. Make sure you are starting with a very small starter and stepping up every few days.
I'm brewing as I type....a Neipa but using Apollo, Eureka, Denali, Comet and Citra hops. Never used any of those except cittra.
I'm brewing as I type....a Neipa but using Apollo, Eureka, Denali, Comet and Citra hops. Never used any of those except cittra.
This post was edited on 3/23/18 at 6:06 pm
Posted on 3/23/18 at 7:02 pm to HungryFisherman
I currently have a 10 gallon kettle and a bag that can be winched up. I'm hopefully about to upgrade to a 20 gallon kettle so I can do 10 gallon batches.
The 8 gallon kettle may be a bit too small for five gallons. I don't know. I'm still new to BIAB. I know my 10 gallon kettle gets pretty tight. It's filled almost to the brim.I guess you might be able to do it with the 8 gallon if you add water after you drain the bag.
The picture below is me doing a regular pilsner. I think the grain bill was 8 or 9 pounds, if that helps you with scale in the picture. Can't remember.
The 8 gallon kettle may be a bit too small for five gallons. I don't know. I'm still new to BIAB. I know my 10 gallon kettle gets pretty tight. It's filled almost to the brim.I guess you might be able to do it with the 8 gallon if you add water after you drain the bag.
The picture below is me doing a regular pilsner. I think the grain bill was 8 or 9 pounds, if that helps you with scale in the picture. Can't remember.
This post was edited on 3/23/18 at 7:03 pm
Posted on 3/23/18 at 10:10 pm to BottomlandBrew
quote:
The picture below is me doing a regular pilsner.
Just want to quote this, as it doesn’t say saison.
I currently have 3 beers fermenting. I’ve never had that many fermenting before. Still have 2 kegs with beer in them, and only 1 available to fill. I guess I need to drink up.
NEIPA and chocolate satsuma stout in the kegs currently.
Got a barleywine in one of the kegs aging until winter.
Fermenting beers are a saison, NEIPA and now a kettle sour. NEIPA and kettle sour will be served at Zapp’s on April 14th.
Posted on 3/24/18 at 7:35 am to BMoney
quote:
Just want to quote this, as it doesn’t say saison.
It's been too cold for a saison. Mother nature keeps fricking with me and going warm/cold.
Posted on 3/24/18 at 12:38 pm to chity
quote:
I am going to wash my yeast for first time.
Not worth it in my opinion.
Posted on 3/24/18 at 7:21 pm to BottomlandBrew
Thanks BB!
Maybe I’ll give a small beer a shot on my 8 gal and see how it goes someday soon.
Then I’ll look into a bigger kettle.
I don’t think I have the space do full on all grain equipment, so I figured BIAB is a nice next step.
Maybe I’ll give a small beer a shot on my 8 gal and see how it goes someday soon.
Then I’ll look into a bigger kettle.
I don’t think I have the space do full on all grain equipment, so I figured BIAB is a nice next step.
Posted on 3/27/18 at 7:43 am to BottomlandBrew
what are y'alls preferred saison yeast(s)?
I have wanted to try White Labs saison III except never when it's actually in stock.
I haven't made a saison in along time so I don't remember what I used. I'm looking for more fruit character. Right now I'm thinking of going with 3724.
I have wanted to try White Labs saison III except never when it's actually in stock.
I haven't made a saison in along time so I don't remember what I used. I'm looking for more fruit character. Right now I'm thinking of going with 3724.
Posted on 3/27/18 at 7:54 am to LoneStarTiger
quote:
what are y'alls preferred saison yeast(s)?
My favorite is WY3724/WLP565. That's the Dupont strain. It produces the flavors that I want but it's a pain sometimes. It tends to want to stall about halfway through the fermentation. Doing an open fermentation seems to help with that problem. It's also a good opportunity to add some brett to finish it off.
I also like WY3725 Farmhouse. Very rustic flavor profile. A friend of mine does a great dark saison with this yeast.
I have on tap a saison that I made with a blend from the White Labs Vault. It's WLP 564 Leeuwenhoek. I like it but it's not as spicy as I'd prefer. If you're looking for a fruity profile, it might be the ticket for you.
This post was edited on 3/27/18 at 7:55 am
Posted on 3/27/18 at 8:11 am to LoneStarTiger
As you know, I tried 3724 for this saison. Started at 1.053 and stalled at 1.037 after a week. Tossed in a packet of Belle Saison yeast and worked to warm the carboy up some, and now it’s down to 1.006. Tasted delicious last night, and that was before tossing in some Mosaic dry hops.
Posted on 3/27/18 at 10:31 am to MountainTiger
quote:
My favorite is WY3724/WLP565. That's the Dupont strain. It produces the flavors that I want but it's a pain sometimes. It tends to want to stall about halfway through the fermentation. Doing an open fermentation seems to help with that problem. It's also a good opportunity to add some brett to finish it off.
3724 finished with 3711/belle saison gives you all the flavors from Dupont plus the bone dry FG. It's a great one-two punch.
I've been wanting to try some of the newer Yeast Bay saison/farmhouse blends. I might do another Summer of Saisons this year and try some of those out.
Posted on 3/27/18 at 10:54 am to BottomlandBrew
I've got a couple of ideas bouncing in my head that I want to try out. Biggest problem for me is that I don't like making less than 5 gal batches and I don't have enough friends to share with to justify making as much as I would like.
I think next up for me is going to be a SMaSH IPA with Amarillo. Going to Austin this weekend for a brewcation so I hope to also stop by ABH.
I'll try to update with pictures of my setup during the next brew day.
I think next up for me is going to be a SMaSH IPA with Amarillo. Going to Austin this weekend for a brewcation so I hope to also stop by ABH.
I'll try to update with pictures of my setup during the next brew day.
Posted on 3/27/18 at 11:08 am to BottomlandBrew
quote:
3724 finished with 3711/belle saison gives you all the flavors from Dupont plus the bone dry FG. It's a great one-two punch.
after talking with B about this I'll probably go this route. I'm definitely trying Saison III this year though
Posted on 3/27/18 at 11:13 am to Wayne Campbell
quote:
SMaSH IPA with Amarillo
cant go wrong there
I mean, I can frick it up, but you know what I mean
Posted on 3/27/18 at 11:19 am to LoneStarTiger
quote:
I mean, I can frick it up, but you know what I mean
Well, yeah. I just want to name a beer "Amarillo by Morning." I realize that several breweries already have beer with that name, but mine will have coriander and smoked chili powder (I think).
Popular
Back to top
Follow TigerDroppings for LSU Football News