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Started By
Message
1
Posted on 9/2/18 at 5:14 pm to Bleed P&G
quote:
Which yeast did you use?
Nottingham. Wanted something clean that attenuates well. It seems to have done its job well.
Posted on 9/15/18 at 11:26 am to BMoney
Got the new system in. Some assembly required, plus I still need to build a stand for it and install the gfci breaker. Might be a few weeks before I get around to the inaugural brew. First upgrade to my hot-side system in a decade. Goodbye propane, lifting hot liquids, and cold winter days.
Posted on 9/15/18 at 12:31 pm to BottomlandBrew
Good deal. Should be a nice setup. First Pump or upgraded pump?
Posted on 9/15/18 at 7:30 pm to s14suspense
First pump.
Got the gfci breaker installed in the panel today, and got most of the rig put together. It looks like I'm missing one nut and the dip tube, which happens to be all the way at the bottom on the valve, so I can't tighten everything up and test it until those parts get delivered.
On a side note, I found out today that 30a/240v gfci breakers aren't cheap. Not super expensive, but still $85, which is 10x a non-gfci breaker. Life-saving technology and all that good stuff. It was also a bitch to fit in my breaker box.
Got the gfci breaker installed in the panel today, and got most of the rig put together. It looks like I'm missing one nut and the dip tube, which happens to be all the way at the bottom on the valve, so I can't tighten everything up and test it until those parts get delivered.
On a side note, I found out today that 30a/240v gfci breakers aren't cheap. Not super expensive, but still $85, which is 10x a non-gfci breaker. Life-saving technology and all that good stuff. It was also a bitch to fit in my breaker box.
Posted on 9/23/18 at 6:04 pm to BottomlandBrew
Got everything put together. Built the stand today. It's not the prettiest stand, but it works and all the wood was leftover stuff I had from some recent remodelling.
I'm currently putting it through a wet run to get my baseline volumes and times. It got 7 gallons to mash temp in 18 minutes. From mash out to boil in another 11 minutes. I'm waiting on the 30 minute boil to finish to estimate my boil off rate
I'm currently putting it through a wet run to get my baseline volumes and times. It got 7 gallons to mash temp in 18 minutes. From mash out to boil in another 11 minutes. I'm waiting on the 30 minute boil to finish to estimate my boil off rate
Posted on 9/25/18 at 8:11 am to BottomlandBrew
I have the book “The Homebrewers Almanac” from the guys at scratch brewing. Among the many interesting local flora in the book, they talk about fermented acorns. Takes about a year to ferment out, and produces some cool bourbon esque flavors. Seems right up my alley. Think I’ll gather a few from my father in laws place once it gets a little cooler.
Posted on 9/25/18 at 8:35 am to BugAC
Brewed what will become a moon pie porter last night. Graham crackers in the mash, with chocolate and marshmallow flavoring to come at kegging. It smells absolutely fantastic with the graham cracker aroma. Hopefully I don't lose too much of it during fermentation.
Posted on 9/25/18 at 10:20 am to BMoney
Looks like we're all brewing (or at least planning) some off the wall stuff. Me and my brew bud made our blond stout the other day for the Iron Brewer Challenge I mentioned several pages ago.
We started with a pretty conventional blonde ale, added a can of raspberry puree, then whole coffee beans for a couple of days. It definitely has some stout character. The next thing we need to do is add chocolate. I made a tincture using vodka and cacao nibs but it didn't give it enough chocolate flavor so I'm making another batch. Hopefully that does the trick.
We started with a pretty conventional blonde ale, added a can of raspberry puree, then whole coffee beans for a couple of days. It definitely has some stout character. The next thing we need to do is add chocolate. I made a tincture using vodka and cacao nibs but it didn't give it enough chocolate flavor so I'm making another batch. Hopefully that does the trick.
Posted on 9/25/18 at 11:20 am to MountainTiger
quote:
The next thing we need to do is add chocolate. I made a tincture using vodka and cacao nibs but it didn't give it enough chocolate flavor so I'm making another batch. Hopefully that does the trick.
The chocolate flavoring from Beanilla is fantastic.
Posted on 9/25/18 at 11:23 am to MountainTiger
For once I'm not the one brewing the weird beer. 
I plan to do a pilsner this weekend to put the new setup to the test.
Bug, I have that book, too. Lots of cool info in there.
I plan to do a pilsner this weekend to put the new setup to the test. Bug, I have that book, too. Lots of cool info in there.
Posted on 9/25/18 at 11:42 am to BottomlandBrew
quote:
For once I'm not the one brewing the weird beer.
It's rare that I do one like this. If it weren't for the Iron Brewer thing I wouldn't even be doing it now.
That said, aside from not having enough chocolate (yet) it's tasting pretty good. After this, it will be back to normal beers for me for a while. Looking to do an IPA and an altbier for the next two.
quote:
The chocolate flavoring from Beanilla is fantastic.
Thanks I'll check that out.
This post was edited on 9/25/18 at 11:43 am
Posted on 9/25/18 at 3:59 pm to BottomlandBrew
quote:
Bug, I have that book, too. Lots of cool info in there.
-
It makes me want to take up foraging. Started doing some research on trying to forage some wild chanterelles. Then I started looking at the mushrooms you don't want to pick and how deadly some varietals are. May just stick to buying my mushrooms at the grocery. However, there are some cool stuff that grows here locally that could make it's way into a beer. I'm starting off easy by fermenting acorns.
On to my sour program, I have 4 gallons of a sour that is about to be bottled in a couple days. Initially it was a 3 gallon batch with the mad fermentationist blend that is about 15 months old. It tasted too sour so I blended with 1 gallon of new beer, and added 9 lbs. of crushed muscadines (both red and white). It's been on the grapes about 1 month now. Going to bottle with bootleg biology funk weapon #2.
As soon as that's bottled I have 3 gallons of Bootleg biology's Sour Solera Blend (2016) that was part of the split batch from above. It too, is about 15 months old. This will also be blended with 1 gallon of new beer (reserved from my last batch) and will add about 10-12 lbs of blueberries that came from my bushes in the backyard.
My next brew i'm still trying to decide. I have 4 or 5 bootleg biology packs in the fridge right now. I have the MTF Funkladia 2018 blend, Sour Solera 2017, Saison Parfait, NEEPAH, and Sour Weapon L (lacto). I'm contemplating either doing another split batch saison base grain bill and pitching funkladia in one and sour solera 2017 in another or I can do a 5 gallon batch and pitch saison parfait as the primary, then copitch funklandia, and sour solera.
I've been thinking that I want to start consolidating a bunch of my different sours and come up with a sour base that i'll continuously pitch for each sour batch. Right now, I have 5 or 6 different sours going on all with varying bacteria/blends/yeasts.
1) Mad Fermentationist blend w/ muscadines
2) Sour Solera Blend - about to be blended and racked on top of blueberries
3) Wicked Weed Dregs - 2nd generation
4) Farmhouse Saison (my first mixed ferm sour with white labs brux, wyeast lacto, and dregs from hill farmstead, jester king, crooked stave, jolly pumpkin, and others) - 2nd generation.
5) Mad Fermentationist blend - 2nd generation (most recent sour, new beer racked on top of dregs at the bottom of the fermenter after the original MF beer was racked into a larger fermenter for blending).
And, in addition to the above, I have 2 sour beers that have been bottled for a year or more. 1 is the wicked weed dregs sour that I blended with 3 lbs/gallon of raspberries. This was bottled with wine yeast. It was very tart as of about 4 months ago. Now it is very nice. Acidity calmed down tons and is pleasant and very wine like. The other is the other half to that split batch, but was racked on top of warren pears and bottled with brett. This beer was incredibly funky and sour when first bottled. Now it is very pleasant, and the brett gives it a nice softness. Both of these beers were brewed in December 2016 and bottled in January 2018.
Posted on 9/25/18 at 4:35 pm to BMoney
quote:
marshmallow flavoring
What flavoring are you going to use? I have used Lorann oil marshmallow flavor and it’s pretty good.
My latest brew is a 2% Rye pale ale with mosaic and Hallertau Blanc.
Posted on 9/25/18 at 5:21 pm to Dollar_Bill
quote:
2%
Intriguing. What are the details on the recipe?
Posted on 9/25/18 at 6:35 pm to BottomlandBrew
OG: 1.031 FG: 1.014
Grain was rye malt (65%), golden naked oats (25%), and vienna (10%). Mashed at 165 in a bag because of so much rye. Use whatever hops and yeast you want.
Grain was rye malt (65%), golden naked oats (25%), and vienna (10%). Mashed at 165 in a bag because of so much rye. Use whatever hops and yeast you want.
Posted on 9/25/18 at 10:09 pm to Dollar_Bill
quote:
What flavoring are you going to use? I have used Lorann oil marshmallow flavor and it’s pretty good.
That’s the exact one I plan to use. How much do you use for 5 gallons?
Posted on 9/26/18 at 8:04 am to BMoney
Pretty sure it was only 1 dram for 5 gallons. I have used a lot of their other flavorings and typically 1 dram is enough.
Posted on 9/26/18 at 4:54 pm to BugAC
Excuse me for jumping in on this thread, but do you guys ever get together to brew? Bug, your souring knowledge/experience seem super advanced and as an experienced brewer that has only ever kettle soured, I'd absolutely love to have you and anyone interested over for a brew day sometime just to talk over some homebrew.
Posted on 9/26/18 at 5:12 pm to The Estimator
Not a bad idea at all.
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