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re: Homebrewing Thread: Volume II
Posted on 4/13/20 at 9:36 pm to GeauxPack81
Posted on 4/13/20 at 9:36 pm to GeauxPack81
For the blood.orange hefe I did recently, I segmented and frozen the flesh and then fed the segments carefully into a sanitized mesh bag that I had slid into the carboy neck. Yes it was a pain to get the orange out at the end. I had to cut the bag and shake the carboy to get the segments out. On the other hand I think it did make a difference to not have to deal with orange segments blocking up my siphon.
1
Posted on 4/15/20 at 12:37 pm to puffulufogous
About to brew a batch this weekend and next. Trying to decide what to brew and when. The 2 beers will be another NEIPA and another long aged mixed fermentation sour.
The NEIPA will be like the last one, with whatever hops i have left in the fridge. Pretty sure i have sabro, citra, bru-1, and zappa in the fridge. Maybe some galaxy. And, i will hop like i did last time as i've found that method has given me the best results of all of my NEIPA's. All dry hops are dumped in the biotransformation addition. This eliminates any potential oxygen pickup from dry hopping later. The continual fermentation also pushes out any O2 within the hops further eliminating oxygen pickup. The rest of the "dry hopping" will be in the keg. The filter screens worked beautifully last time. The hop aromas and flavors lasted the entire length of the keg, last time, which the keg lasted about 1 1/2 months.
The mixed ferm will be 6 gallons of a belgian golden ale base, with maybe a little bit of caramel malt to produce a bit of an amber color and add some maltiness. I'll primary with a sach belgian or saison strain or maybe a hefe strain, then rack to 2 - 3 gallon fermenters. 2 gallons will be blended with 1 gallon of my first mixed ferm sour i've had in a demijohn, along with The Yeast Bay Brett Brux 184 and will age. The other 2 gallons will be blended with a 1 gallon demijohn of generation 4 of wicked weed dregs. The remaining 2 gallons from the fermenter will refill the demijohns to maintain the cultures inside.
Considering doing the mixed ferm first so i have time to get a shipment of new hops coming in.
Also need to krausen my pilsner in hopes of saving it. It's still got a bit of diacetyl in it, and hoping krausening does the trick.
The NEIPA will be like the last one, with whatever hops i have left in the fridge. Pretty sure i have sabro, citra, bru-1, and zappa in the fridge. Maybe some galaxy. And, i will hop like i did last time as i've found that method has given me the best results of all of my NEIPA's. All dry hops are dumped in the biotransformation addition. This eliminates any potential oxygen pickup from dry hopping later. The continual fermentation also pushes out any O2 within the hops further eliminating oxygen pickup. The rest of the "dry hopping" will be in the keg. The filter screens worked beautifully last time. The hop aromas and flavors lasted the entire length of the keg, last time, which the keg lasted about 1 1/2 months.
The mixed ferm will be 6 gallons of a belgian golden ale base, with maybe a little bit of caramel malt to produce a bit of an amber color and add some maltiness. I'll primary with a sach belgian or saison strain or maybe a hefe strain, then rack to 2 - 3 gallon fermenters. 2 gallons will be blended with 1 gallon of my first mixed ferm sour i've had in a demijohn, along with The Yeast Bay Brett Brux 184 and will age. The other 2 gallons will be blended with a 1 gallon demijohn of generation 4 of wicked weed dregs. The remaining 2 gallons from the fermenter will refill the demijohns to maintain the cultures inside.
Considering doing the mixed ferm first so i have time to get a shipment of new hops coming in.
Also need to krausen my pilsner in hopes of saving it. It's still got a bit of diacetyl in it, and hoping krausening does the trick.
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