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1
Posted on 3/22/20 at 8:11 pm to GeauxPack81
We'll, boys, it's lean time indeed. I kegged up a couple lagers and found myself harvesting some S23 dry yeast. LHBS is closed for the indefinite future and I've decided to take on a challenge of brewing with only what I have on hand. Grain wise I have a full bag of pilsner and also a 50 lb bag of Japanese rice. I have a freezer full of hops and a few miscellaneous types of yeast. I also have a pre-mixed bag of grain for an Irish Red.
Looks like dry Japanese rice lagers are the ultimate choice, but let's see how far I can take this. Sure, I could order online, but where's the fun without a challenge?
Looks like dry Japanese rice lagers are the ultimate choice, but let's see how far I can take this. Sure, I could order online, but where's the fun without a challenge?
Posted on 3/23/20 at 6:55 am to BottomlandBrew
quote:
Looks like dry Japanese rice lagers are the ultimate choice
I'd take a keg of that right about now.
Posted on 3/23/20 at 6:52 pm to s14suspense
So I brewed bugs hefe last week and everything went great. Hit the OG right on predicted. Fermentation took off like a rocket. It's day 6 and blowoff activity has slowed quite a bit. Took a gravity measurement and it's at 1.016 when predicted should be 1.012. I am going to do a secondary with the blood orange flesh. I have two questions.
Can I go ahead and rack to secondary even if it's not completely finished? It's got a few more points to go, but it's going to spend a couple weeks on oranges so it could maybe finish attenuation there. I'm working all day tomorrow so next opportunity for a reading will be Wednesday if I leave it in primary
Secondly, any harm in using a bottling bucket as a secondary? I am going to put the orange flesh in a mesh bag and I figure saving myself a transfer from secondary to bottling bucket might be a good idea.
Can I go ahead and rack to secondary even if it's not completely finished? It's got a few more points to go, but it's going to spend a couple weeks on oranges so it could maybe finish attenuation there. I'm working all day tomorrow so next opportunity for a reading will be Wednesday if I leave it in primary
Secondly, any harm in using a bottling bucket as a secondary? I am going to put the orange flesh in a mesh bag and I figure saving myself a transfer from secondary to bottling bucket might be a good idea.
Posted on 3/23/20 at 8:27 pm to puffulufogous
I would suggest ignoring secondary. Just add the fruit to primary. Secondary is not really necessary unless your clean beer will be on the yeast for a couple months, and even then the studies aren’t conclusive. Keeping it all in primary also helps minimize oxidation and infections.
Posted on 3/23/20 at 8:45 pm to puffulufogous
Have you considered not even doing a secondary, and Just putting the blond oranges into the primary?
I feel like I've noticed a trend since I started brewing where people have gone away from the secondary and doing everything in the primary. I see people starting to only use a secondary when they are aging something for months... Just a thought, but no you are fine doing secondary in the bottling bucket, that's how I would do it.
I feel like I've noticed a trend since I started brewing where people have gone away from the secondary and doing everything in the primary. I see people starting to only use a secondary when they are aging something for months... Just a thought, but no you are fine doing secondary in the bottling bucket, that's how I would do it.
Posted on 3/23/20 at 9:05 pm to GeauxPack81
Primary is a 6g carboy. Just thinking its going to be tough getting 4lbs of orange flesh and juice through the neck and into a mesh bag without spilling over or infecting, although risk of infection is very low at 5 plus abv already.
The orange zest in the boil has already imparted a lot of orange flavor and aroma, so I am struggling with whether or not to add the flesh. I feel like it will be overpowered. The flesh wouldn't be wasted either as my wife loves blood orange in her margarita.
Either way, I am going to take another reading and taste on wednesday and decide from there. But to circle back around to a previous question, at what point should one consider transferring to secondary or doing additions that would normally be done in secondary? Does attenuation need to be complete or just the bulk of it?
The orange zest in the boil has already imparted a lot of orange flavor and aroma, so I am struggling with whether or not to add the flesh. I feel like it will be overpowered. The flesh wouldn't be wasted either as my wife loves blood orange in her margarita.
Either way, I am going to take another reading and taste on wednesday and decide from there. But to circle back around to a previous question, at what point should one consider transferring to secondary or doing additions that would normally be done in secondary? Does attenuation need to be complete or just the bulk of it?
Posted on 3/23/20 at 9:56 pm to puffulufogous
quote:
The orange zest in the boil has already imparted a lot of orange flavor and aroma, so I am struggling with whether or not to add the flesh. I feel like it will be overpowered.
You could make a tincture to add right before bottling. Just slowly add a little of the tincture at a time until you think you've got the right amount of blood orange flavor. Or pull a sample and try to scale it up to your batch size. Just a thought.
quote:
at what point should one consider transferring to secondary or doing additions that would normally be done in secondary? Does attenuation need to be complete or just the bulk of it?
Your fine from an attenuation standpoint IMO. It will finish up in secondary. I think the main reason for keeping it in primary longer would be for the yeasts to "clean up after themselves" and get rid of off flavors that can be produced in fermentation. I'd probably go at least 10-14 days in primary, then move to secondary.
Posted on 3/24/20 at 7:43 am to puffulufogous
quote:
Just thinking its going to be tough getting 4lbs of orange flesh and juice through the neck and into a mesh bag without spilling over or infecting,
4 lbs. isn't that much really (for example, i'm adding 15 lbs of strawberries to a kettle sour). Luckily, the meat of the orange is very soft. You can either freeze the meat of the orange then push it through the funnel into your fermenter or chop up the oranges to smaller pieces and do the same. I do this with my sours. Often times the fruit starts to plug up the funnel. When this happens i take the other end of a spatula and just smash it through the opening. Remember, if you're using a muslin bag, you'll have to be able to get the oranges out. So keep that in mind so you can untie the bag when you are done.
Posted on 3/24/20 at 8:28 am to BugAC
Thank goodness gas supply shops are considered essential. One of my kegs had a bad seat and leaked out the entire tank. Luckily I could swap it out this morning. That would be horrible to have to go through the apocalypse without C02. I'd have to bottle like a pleb.
Posted on 3/24/20 at 9:05 am to BottomlandBrew
Wonder if LA Homebrew is still open. I'm going to have to krausen my pilsner. The Diacetyl makes it undrinkable, to me. Otherwise, this would be a fine beer. Just need to get some more lager yeast.
Posted on 3/24/20 at 9:09 am to BugAC
Did you do a D-rest?
Posted on 3/24/20 at 9:11 am to BottomlandBrew
quote:
Did you do a D-rest?
Yes, 3-4 days at 66-68 degrees.
Posted on 3/24/20 at 9:27 am to BugAC
What was your yeast?
Posted on 3/24/20 at 10:01 am to BottomlandBrew
WLP802 Czech Budejovice Lager and WY2278 Czech Pilsner Lager co-pitched from a single starter
This post was edited on 3/24/20 at 10:02 am
Posted on 3/24/20 at 10:34 am to BugAC
quote:
WY2278 Czech Pilsner
Pilsner Urquell has a pretty distinct diacetyl undertone to it, so I'd guess that's where your problem is. I pretty much only do my lagers with S-23 and S-34/70.
eta: Maybe give it some more time to lager. I've had some go from okay to great after 4 weeks of cold storage.
This post was edited on 3/24/20 at 10:45 am
Posted on 3/24/20 at 11:01 am to BottomlandBrew
quote:
eta: Maybe give it some more time to lager. I've had some go from okay to great after 4 weeks of cold storage.
Even if it's already carbed? Thinking about bleeding off the CO2 and letting it rest. Also thought about bleeding off CO2 and letting it come up to 70 degrees for a few days, before "lagering" again. Problem is, it's already carbonated.
This post was edited on 3/24/20 at 11:02 am
Posted on 3/24/20 at 11:18 am to BugAC
quote:
Wonder if LA Homebrew is still open
Their website says they are open for pickup orders and shipping, but the in-store is closed.
Might have to brew something this weekend. Guess I'll have a ton of free time these days.
This post was edited on 3/24/20 at 11:19 am
Posted on 3/24/20 at 11:26 am to BugAC
Carb doesn't matter. I lager and carb at the same time. Most pro brewers do as well.
Posted on 3/25/20 at 7:53 pm to BottomlandBrew
So for the blood orange hefe, I took a reading today and it was perfect at 1.012. tasted it and the orange zest had mellowed so I decided to add the flesh. The flesh had been segmented and frozen solid for several days. I sanitized a muslin bag and fed a little bit of the bag into the carboy. I then broke up the frozen segments into smaller chunks to fit into the neck of the carboy. Was able to get 3/4 of the 4 lbs of flesh into the bag that I had without really forcing it in. I tied a secure but not super tight not in the top end sprayed with starsan and dropped the bag in. It wasn't the most sterile procedure but it's at 5.5abv and the orange was frozen. I think it will be fine. The reason I fooled with the bag is that I am going to try to rinse the yeast and reuse. How long should I leave it before bottling?
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