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Started By
Message
re: Homebrewing - Brewing on a Thursday Afternoon
Posted on 9/21/12 at 8:59 am to Fratastic423
Posted on 9/21/12 at 8:59 am to Fratastic423
Yeah... decisions decisions... I didn't check mine this morning to see how it was going. I didn't make a starter though... haven't gotten into that level yet.
0
Posted on 9/21/12 at 10:20 am to Fratastic423
Tough call. That's be cool to taste the sour and non-sour side by side, but a supply of your own after an event would be mighty nice as well. I'm greedy, so I'd probably sour the whole thing and keep half for me.
Posted on 9/21/12 at 10:50 am to Fratastic423
Sour half of it....let me know when it's done. I'll be there with my growler. 
Posted on 9/21/12 at 11:04 am to jmitc22
UPDATE
Tasted my Rye IPA for the first time yesterday. It is, by far, the best homebrew i've ever done. I let my buddy try some with out telling him. His reaction was, "damn, that's good. It's really hoppy. What is this a stone?"
I am pumped, and can't wait to drink another tonight.
Tasted my Rye IPA for the first time yesterday. It is, by far, the best homebrew i've ever done. I let my buddy try some with out telling him. His reaction was, "damn, that's good. It's really hoppy. What is this a stone?"
I am pumped, and can't wait to drink another tonight.
Posted on 9/21/12 at 11:07 am to jmitc22
quote:
jmitc22
Since when do you read the F&D Board?
Posted on 9/21/12 at 11:17 am to Fratastic423
quote:
Now I have to make a decision about whether to sour the entire batch or just sour half of it. I have a 2L starter of brettanomyces ready to go. Thoughts?
So after you pitch the brett, how long do you let it ferment/ age?
Posted on 9/21/12 at 11:22 am to Zappas Stache
quote:
So after you pitch the brett, how long do you let it ferment/ age?
I'm only shooting for a month. The event this beer will be poured at is on Nov 1. So I guess a little more than a month but not much.
Posted on 9/21/12 at 11:25 am to Fratastic423
quote:
The event this beer will be poured at is on Nov 1.
We ended up brewing our beers for this contest on the same day.
What does that mean? Absolutely nothing, but I just thought I'd point it out.
Posted on 9/21/12 at 11:33 am to BugAC
quote:
Tasted my Rye IPA for the first time yesterday. It is, by far, the best homebrew i've ever done. I let my buddy try some with out telling him. His reaction was, "damn, that's good. It's really hoppy. What is this a stone?" I am pumped, and can't wait to drink another tonight.
love it when a plan comes together
Posted on 9/21/12 at 11:38 am to LSUBoo
quote:
We ended up brewing our beers for this contest on the same day.
What does that mean? Absolutely nothing, but I just thought I'd point it out.
Interesting.....
Posted on 9/21/12 at 11:40 am to Fratastic423
I'll probably transfer to the bourbon barrel in two weeks, then keg a week after that.
Posted on 9/21/12 at 11:46 am to Fratastic423
quote:
I'm only shooting for a month.
So will it be more of a subtle sour like an Orval?
Posted on 9/21/12 at 4:00 pm to Fratastic423
Since I started enjoying food and drinking, so, always. I just dont POST on the F&D board. Until I see an opportunity to get something out of it.
SOUR BEER! SOUR BEER!
SOUR BEER! SOUR BEER!
Posted on 9/21/12 at 4:04 pm to Zappas Stache
quote:
So will it be more of a subtle sour like an Orval?
Correct.
Posted on 9/21/12 at 4:16 pm to Fratastic423
Just checked... the Praline Dubbel is fermenting like crazy.
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