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Message
re: Homebrewing: In-Process Thread
Posted on 1/13/14 at 8:40 pm to BugAC
Posted on 1/13/14 at 8:40 pm to BugAC
quote:
Grains
55% Pilsen
40% 2-Row
5% White Wheat
Looks good. I would maybe use unmalted wheat vs. white wheat and ferment higher than what Wyeast calls for. You will get more citrus notes going up into the 80 - 85+ range. Also, I like to add some sugar to dry mine out.
quote:
Hops (25-28 IBU's)
.5 oz Amarillo First Wort
.5 oz Amarillo 30 minutes
Fermenting a little warmer will give some nice citrus to go with the Amarillo. I also love to dry hop my saisons.
quote:
Adjuncts
Orange peel last 10 minutes of boil.
Light toast white wine or champagne soaked oak chips @ secondary.
I've done both orange peel and grapefruit peel. I prefer grapefruit but the orange is nice as well.
quote:
Single infusion mash at 148.
Mash for 90 mins.
This is by far my favorite style to brew and will be glad when it gets warm enough to start brewing these in the garage again.
2
Posted on 1/14/14 at 8:15 am to rds dc
I don't think I've ever tried a Saison (If I have I forgot about it which is probably likely)... I want to try a few before I brew some. The last two times I was out at a store I looked and didn't find any. What beer should I get to get a good try of a saison (BR Area).
This post was edited on 1/14/14 at 8:16 am
Posted on 1/14/14 at 8:23 am to rds dc
quote:
Looks good. I would maybe use unmalted wheat vs. white wheat and ferment higher than what Wyeast calls for. You will get more citrus notes going up into the 80 - 85+ range. Also, I like to add some sugar to dry mine out.
Yeah i forgot the sugar. And i believe i'm closer to 60 pilsen 35 2 row 5 wheat and 8 oz of turbinado sugar.
quote:
I've done both orange peel and grapefruit peel. I prefer grapefruit but the orange is nice as well.
I used tangelo peel on my last saison.
quote:
This is by far my favorite style to brew and will be glad when it gets warm enough to start brewing these in the garage again.
Same here. I'm going to use the ole swamp cooler/aquarium thermometer method.
Posted on 1/14/14 at 8:30 am to SouthOfSouth
quote:
I don't think I've ever tried a Saison (If I have I forgot about it which is probably likely)... I want to try a few before I brew some. The last two times I was out at a store I looked and didn't find any. What beer should I get to get a good try of a saison (BR Area).
Here are my favorites.
Parish Farmhouse Saison
Upright Brewing Seven
Slumbrew Flower Envy
Ommegang Fleur du Houblon
Prairie Standard
Posted on 1/14/14 at 8:42 am to SouthOfSouth
quote:
What beer should I get to get a good try of a saison (BR Area).
For a true saison, go with Ommegang Hennepin. You could go super classic and get Saison DuPont, but I've found most of those bottles are skunked to high heaven. That reminds me I have a saison/wine hybrid I need to bring on tap. It's probably ready.
Posted on 1/14/14 at 8:57 am to BottomlandBrew
quote:
For a true saison,
From everything I've read, there almost isn't a "true saison"... haha.
Looks like it's quite a range of possibilities which is why it's so great for homebrewers.
Posted on 1/14/14 at 8:58 am to SouthOfSouth
I like saisons for a change of pace beer, but there's no way I'd want to have 5 gallons of saison on tap at home. It'd take me forever to go through that keg.
Posted on 1/14/14 at 8:59 am to BMoney
quote:
I like saisons for a change of pace beer, but there's no way I'd want to have 5 gallons of saison on tap at home. It'd take me forever to go through that keg.
If I make one, I'll bottle and it will be saved for a long time. Have one or two here and there but they were stored for long periods of time in Belgium and I would do similar.
Posted on 1/14/14 at 9:16 am to SouthOfSouth
FOR BJCP guidelines there are true saisons. I know because I've scored poorly several times for out of guideline saisons. 
Posted on 1/14/14 at 9:20 am to BottomlandBrew
quote:
FOR BJCP guidelines there are true saisons. I know because I've scored poorly several times for out of guideline saisons.
Damn guidelines. I hate following them, but at some point I wouldn't mind scoring decent BJCP points on a brew.
Posted on 1/14/14 at 9:22 am to BottomlandBrew
Hennepin is fantastic.
Posted on 1/14/14 at 9:41 am to BottomlandBrew
quote:
FOR BJCP guidelines there are true saisons. I know because I've scored poorly several times for out of guideline saisons.
The BJCP does a HORRIBLE job updating their guidelines and style descriptions.
The number of wildly popular commercial beer styles that are forced into the 'specialty beer' category is ridiculous.
Black IPA, Imperial Red Ale, Farmhouse IPA, American Wild Ale, Gose are all missing from the current guidelines and forced into category 23.
Posted on 1/14/14 at 9:43 am to SouthOfSouth
quote:
Damn guidelines. I hate following them, but at some point I wouldn't mind scoring decent BJCP points on a brew.
My last saison won our brewclub brewoff for both crowd favorite and club member favorite. It got torn to shreds in a BJCP comp and scored 22 because it had a touch a of brett in it. It could've scored better in a different category, but saison was the only one they offered. Here's the scorecard if you're interested. ignore the hibiscus and rosehips. Ended up leaving them out after I filled out the entry form.
Posted on 1/14/14 at 9:55 am to BottomlandBrew
Was that the only judge who scored the beer?
My guess is that he picked up the brett, perceived it as an unintentional infection, and then proceeded to tear it apart from there.
I've seen lots of judges do this... They pick up an initial 'flaw' or something they don't like and then trash the beer.
This is one of the big reasons BCJP requires you to always have at least two judges evaluate and score each entry.
My guess is that he picked up the brett, perceived it as an unintentional infection, and then proceeded to tear it apart from there.
I've seen lots of judges do this... They pick up an initial 'flaw' or something they don't like and then trash the beer.
This is one of the big reasons BCJP requires you to always have at least two judges evaluate and score each entry.
Posted on 1/14/14 at 10:07 am to LSUGrad00
There were supposed to be two judges. Not sure why they only ended up with one scoresheet posted. It was a free comp, so I'm not complaining. Another competitor had brett in theres as well and he loved it and scored it upper 30s, so who knows.
You're right about BJCP judges. They are a fickle bunch.
You're right about BJCP judges. They are a fickle bunch.
Posted on 1/15/14 at 11:55 am to BottomlandBrew
Took a sample of my hazelnut/almond milk stout. The flavor is there and the gravity was spot on. Ready to get this bottled.
One thing I noticing though is ALL of my beers have turned out the exact same color...
Eta: could someone put a mobile link to this thread in the OP of the recipe thread? There is a link, but it is to the full site. If that is even possible.
One thing I noticing though is ALL of my beers have turned out the exact same color...
Eta: could someone put a mobile link to this thread in the OP of the recipe thread? There is a link, but it is to the full site. If that is even possible.
This post was edited on 1/15/14 at 11:57 am
Posted on 1/15/14 at 1:26 pm to LSURoss
quote:
hazelnut/almond milk stout.
Did you use real hazelnuts or extract?
I moved my 100% brett blackberry Baltic porter to a glass carboy for long term storage. My 100% brett pale ale finally has a still airlock and is ready for dry hopping. I'm going to transfer it off the cake and hit it with 3 oz of Simcoe.
Posted on 1/15/14 at 1:41 pm to rds dc
Created my own extract per se. I covered and roasted the nuts to draw out as much oil as I could, food processed them and then steeped them like I would normal grains. Once I did that I drained from the bottom into my wort so that the oils on top wouldn't get into my wort.
Posted on 1/15/14 at 4:18 pm to LSURoss
quote:
One thing I noticing though is ALL of my beers have turned out the exact same color..
I'll assume that you aren't brewing all stouts and porters if you mentioned this.
I know this can happen if you are brewing extract. The older LME gets the more it oxidizes and picks up color.
If your brewing all grain...
Posted on 1/15/14 at 5:57 pm to LSUGrad00
quote:
brewing all grain
Feel like all of my beers end up right around 1.060.
Not REALLY but there have been plenty of times when I was shooting for higher than that and ended up right around 1.060 too many times.
Need to switch up places I'm getting my malt milled from and look into getting a mill though I'm sure. Probably need to double check my settings in beersmith as well.
Never really sure what my losses are on my equipment.
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