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Message
re: Homebrewing: In-Process Thread
Posted on 2/3/14 at 9:41 am to Fratastic423
Posted on 2/3/14 at 9:41 am to Fratastic423
What's the date of y'all's Iron Brewer? 15th?
1
Posted on 2/3/14 at 9:44 am to BottomlandBrew
quote:
What's the date of y'all's Iron Brewer? 15th?
Yep. Should be a good time with 20 Gallons from each team this year.
Posted on 2/3/14 at 10:00 am to s14suspense
quote:
Always dry hop it.
While this is normally the case, I am thinking about putting the hops into the keg. But it was pretty tasty to begin with.
Posted on 2/3/14 at 10:07 am to Fratastic423
quote:
I am thinking about putting the hops into the keg
Something I've never done before.
Posted on 2/3/14 at 10:15 am to s14suspense
It would be new for me too.
Posted on 2/3/14 at 10:47 am to s14suspense
quote:
Something I've never done before.
Almost did that this weekend. Just got a new hop bag that I really like. I was thinking about throwing some hops in the bag and putting that in keg.
Posted on 2/3/14 at 11:00 am to SouthOfSouth
quote:
I was thinking about throwing some hops in the bag and putting that in keg.
I think if you do it it's recommended that you should attach it to the top of the keg somehow(dental floss) so that it wont clog the dip tube.
Anyone have any suggestions on how to get off a really stuck post? I'd assume an impact would do the trick but I don't have one.
Posted on 2/3/14 at 11:01 am to s14suspense
I'm going to try and come up for that and get my homebrew drank on. Charity and homebrew. What's not to love?
I've dry hopped in the keg twice. One time I just threw the hops in a hop sock and threw it in the keg. Tasted good for a bit, then got super grassy after a couple weeks. Then it got stuck on the dip tube and was a pain to get out. Second time I tied a string around the hop sock so I could easily retrieve it after a week or so. If you're going to go through a keg quick, it's a good thing to do, but if you're like me and a beer stays on tap for two months, make provisions to retrieve the sock and possibly replace with a new one.
I've dry hopped in the keg twice. One time I just threw the hops in a hop sock and threw it in the keg. Tasted good for a bit, then got super grassy after a couple weeks. Then it got stuck on the dip tube and was a pain to get out. Second time I tied a string around the hop sock so I could easily retrieve it after a week or so. If you're going to go through a keg quick, it's a good thing to do, but if you're like me and a beer stays on tap for two months, make provisions to retrieve the sock and possibly replace with a new one.
Posted on 2/4/14 at 9:44 am to BottomlandBrew
UPDATE: I checked the gravity of my French Benefits Saison, and i'm at 1.008. I raised my temps a little to try to get down to 1.006, but if not, no big deal. I also got a chance to taste it. And it is freaking fantastic. It tastes exactly like how i envisioned it in my head. Very reminiscent of Goose Island Sofie. I will probably transfer to my secondary on top of the french oak chips i have soaking in wine (.5 oz). Kind of don't even want to do that because of how well it tastes already. Couple questions though
1) Right now, i have .5 oz of medium toast french oak chips soaking in white wine. Would y'all suggest upping that amount, to maybe 1 oz? Don't want to overpower my saison at all, just want a hint of oak flavor in the brew.
2) With my brew finishing at a lower gravity, and then being secondaried onto oak chips, would i be fine with getting the right bottle carbonation, or do i need to add some yeast to the secondary or to bottling?
3) I know this style is going to be higher in carbonation than a typical ale. Do i need to invest in belgian style bottles, or will regular bottles work? I already have some belgian style bombers, but i'd rather use 12 oz. bottles so i can give out some to people at work.
1) Right now, i have .5 oz of medium toast french oak chips soaking in white wine. Would y'all suggest upping that amount, to maybe 1 oz? Don't want to overpower my saison at all, just want a hint of oak flavor in the brew.
2) With my brew finishing at a lower gravity, and then being secondaried onto oak chips, would i be fine with getting the right bottle carbonation, or do i need to add some yeast to the secondary or to bottling?
3) I know this style is going to be higher in carbonation than a typical ale. Do i need to invest in belgian style bottles, or will regular bottles work? I already have some belgian style bombers, but i'd rather use 12 oz. bottles so i can give out some to people at work.
This post was edited on 2/4/14 at 9:45 am
Posted on 2/4/14 at 10:29 am to s14suspense
quote:
I think if you do it it's recommended that you should attach it to the top of the keg somehow(dental floss) so that it wont clog the dip tube.
This. Been there, done that. It was a royal PITA.
Posted on 2/4/14 at 11:04 am to BugAC
Bug I think you'll be fine with normal bottles and normal carbonation routine.
ETA: Bottomland and RDS might tell you something different. They're the resident farmhouse experts.
ETA: Bottomland and RDS might tell you something different. They're the resident farmhouse experts.
This post was edited on 2/4/14 at 11:16 am
Posted on 2/4/14 at 11:07 am to s14suspense
quote:
Bug I think you'll be fine with normal bottles and normal carbonation routine.
I'm going to go with 2.7 volumes of CO2 for this brew. I think i normally do 2.4/2.5 for standard ales.
But i can't express enough how great that beer was at first sip.
Posted on 2/4/14 at 11:15 am to BugAC
quote:
But i can't express enough how great that beer was at first sip
did you end up having to use the second pack of yeast?
Posted on 2/4/14 at 11:25 am to LSUGrad00
quote:
did you end up having to use the second pack of yeast?
Nope. I guess my starter was made pretty well. I use 1 cup DME to 4 cups water for my starters, plus yeast nutrient.
This post was edited on 2/4/14 at 11:26 am
Posted on 2/4/14 at 11:32 am to BugAC
quote:
1) Right now, i have .5 oz of medium toast french oak chips soaking in white wine. Would y'all suggest upping that amount, to maybe 1 oz? Don't want to overpower my saison at all, just want a hint of oak flavor in the brew.
Depends on the time frame you're talking about. With oak, if there is ever any question, always go with the lesser amount.
quote:
2) With my brew finishing at a lower gravity, and then being secondaried onto oak chips, would i be fine with getting the right bottle carbonation, or do i need to add some yeast to the secondary or to bottling?
You're good. No additional yeast needed. There is still plenty.
quote:
3) I know this style is going to be higher in carbonation than a typical ale. Do i need to invest in belgian style bottles, or will regular bottles work? I already have some belgian style bombers, but i'd rather use 12 oz. bottles so i can give out some to people at work.
Regular bottles are fine.
Posted on 2/4/14 at 12:56 pm to BottomlandBrew
quote:
With oak, if there is ever any question, always go with the lesser amount.
Secondarying for about 5 to 7 days.
Posted on 2/4/14 at 2:23 pm to BugAC
I'd be inclined to go 1/2 ounce. How big are your chips? I've seen some that are bigger than others. The ones I just used in a wine were borderline wood shavings. Others I've seen are nickel-dime sized.
Think about it this way: an oaked chardonnay. Some people really love heavily oaked chardonnays. Some people hate them. I myself am not a fan of really oaky chardonnays. I prefer mild oak, but no oak is better than too much. Saisons are really similar to Chardonnays in that sense. What are your preferences as far as dry white wines go?
Think about it this way: an oaked chardonnay. Some people really love heavily oaked chardonnays. Some people hate them. I myself am not a fan of really oaky chardonnays. I prefer mild oak, but no oak is better than too much. Saisons are really similar to Chardonnays in that sense. What are your preferences as far as dry white wines go?
Posted on 2/4/14 at 2:34 pm to BottomlandBrew
quote:
Others I've seen are nickel-dime sized.
Dime sized.
quote:
What are your preferences as far as dry white wines go?
I'm not a big white wine drinker. However i did have a Gramona Gessami, Sauvignon Semillion at a pop-up dinner in new orleans friday that was great. However, according to descriptions, it had no oak taste to it.
This post was edited on 2/4/14 at 2:37 pm
Posted on 2/4/14 at 2:51 pm to BottomlandBrew
quote:
BottomlandBrew
Should i even bother with adding the chips, if i'm only aging them for a week? I don't want an overpowering oak flavor, just a slight hint of oak. Will 5 days after 2 days of soaking in white wine accomplish this?
Posted on 2/4/14 at 2:58 pm to BugAC
From my experience with wood chips, you get a heavy dose of flavor at the very beginning and then it mellows out after some time.
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