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re: Homebrewing: In-Process Thread
Posted on 2/25/14 at 9:56 am to BMoney
Posted on 2/25/14 at 9:56 am to BMoney
quote:
Figures that Bottomland is the one who's done it. He's the guy who makes sours.
I'm assuming you could put it in your boil kettle at 160ish and cut the flames on it for a while and get it up to 180s or so before sealing it up.
quote:
let the grain sit for more than 24 hours, you will get some souring, and not the good kind either. Think gag-reflex souring.
I've postponed cleaning out my mashtun enough times to know this smell. Not pleasant. I clean my mashtun out during the boil now.
This post was edited on 2/25/14 at 9:58 am
1
Posted on 2/25/14 at 10:04 am to s14suspense
Sounds like I just need to man up and brew it all at once.
Posted on 2/25/14 at 10:10 am to BMoney
quote:
Sounds like I just need to man up and brew it all at once.
eh. I can't say it doesn't sound appealing. Some days carving out 4-5 hours can be rough.
Having everything laid out and ready to go the night before seems to make things easier.
Posted on 2/25/14 at 10:16 am to s14suspense
quote:
eh. I can't say it doesn't sound appealing. Some days carving out 4-5 hours can be rough.
Having everything laid out and ready to go the night before seems to make things easier.
Yep. 4 hours seems to be the norm for me now that I've switched to all-grain. I've done batch sparging, so that probably means I'm cutting some time out versus those who fly sparge. And that includes cleanup time, so it really isn't too bad. It's nice to be able to clean the mash tun during the boil.
But I really need to brew both this week and once this weekend to have beers ready for various events.
Posted on 2/25/14 at 10:21 am to BMoney
quote:
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next? Any downside to doing that?
There is really no downside to this. As Bottomland said, makes for an easy relaxing process. You aren't going to get any souring from this, esp. if mashout & sparge. There won't be a high enough concentration of any bugs to cause issues. Yes, some will survive the process and end up in your sweet wort but they will be too few. Also, unless you keep things warm the environment won't be conducive for lacto growth.
This is assuming you will boil within 24 hours. 36 might be okay but beyond that the few survivors will be log growthing it up you could start seeing some souring.
This post was edited on 2/25/14 at 10:24 am
Posted on 2/25/14 at 10:44 am to BMoney
quote:
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next? Any downside to doing that?
This is my normal brew routine. The only time I had any bug problem was in the summer and I left the wort at room temp which is in my office that has a window a/c unit I turned off. The final result had an ever so slight sourness. But it was a belgian dubbel so it worked fine. Now, I try to get the wort into one of my beer fridges to keep it cool.
Posted on 2/25/14 at 11:49 am to BMoney
quote:
Any of y'all all grain guys ever do the mash/sparge one night and the boil the next?
I don't, there is a poster who does this exclusively though.
Posted on 2/25/14 at 5:08 pm to BugAC
Homebrew trade success! Plus some commercial stuff!
Thanks rds and Bottomland via rds!
Almost forgot, got my new burner today too! Gonna boil the shite out of some beer now!
Thanks rds and Bottomland via rds!
Almost forgot, got my new burner today too! Gonna boil the shite out of some beer now!
This post was edited on 2/25/14 at 5:47 pm
Posted on 2/25/14 at 9:24 pm to LoneStarTiger
Saw a really cheap tall burner at a local store the other day. Like $30 range and seemed tall enough and sturdy enough to drain directly into a Carboy.
As of this week we have been homebrewing for 3 years. Was a trip down memory lane reading some of the first entries into our composition book.
As of this week we have been homebrewing for 3 years. Was a trip down memory lane reading some of the first entries into our composition book.
Posted on 2/25/14 at 9:27 pm to LoneStarTiger
quote:
Thanks rds and Bottomland via rds!
Oh lawd. rds and I probbaly just infected your brewery.
Posted on 2/26/14 at 8:07 am to BottomlandBrew
quote:
BottomlandBrew
I brewed your Saison from the recipe thread yesterday afternoon. Came out spot on with the OG, so we shall see. Used the new V Vessel:
Even though I had to transfer to the other one since this one had a leaking O-Ring that I need to fix.
Posted on 2/26/14 at 8:09 am to Fratastic423
Got my thunderstorm brewing on last night. Thank goodness for garages. Amarillo/Citra IPA. Looking forward to this one.
Posted on 2/26/14 at 8:25 am to BottomlandBrew
quote:
Oh lawd. rds and I probbaly just infected your brewery.
mmmm
delicious infection
Posted on 2/26/14 at 6:41 pm to BottomlandBrew
Your flower saison is really nice. What all is in it?
Posted on 2/26/14 at 6:44 pm to Fratastic423
quote:
I brewed your Saison from the recipe thread yesterday afternoon. Came out spot on with the OG, so we shall see.
If it's awesome, I take full credit. If it sucks, I deny everything.
Posted on 2/26/14 at 6:50 pm to LoneStarTiger
quote:
Your flower saison is really nice. What all is in it?
I'm going from memory, but it was more than likely:
7 lbs pils
either 4 or 5 lbs Vienna
I want to say I put a pound of rye in there. Could have even been 2 lbs.
1/2 lb acidulated malt
handful of hibiscus, chamomile, and rosemary added at whirlpool
Hopping was probably an ounce total of Hallertauer. My usual regime is 0.7/0.3 oz at 60/0.
1/2 ounce of light french oak cubes in primary
Primaried for a couple months, then transferred to keg to naturally carb and age for 3-4 more months.
Fermentation was a blend of sacch, brett l., and brett c. I know the sacch strain was a saison strain. It was most likely Whitelabs Saison III, but I can't be certain. Could have been danstar belle saison, but I'm leaning towards the White Labs.
I have since started taking better notes and not relying on my Hard drive.
Posted on 2/26/14 at 7:13 pm to BottomlandBrew
I like it a lot, thanks for the info!
Posted on 2/26/14 at 7:21 pm to LoneStarTiger
If you have any critiques, let 'em fly. Won't hurt my feelings and I enjoy honest feedback on faults.
Posted on 2/26/14 at 7:24 pm to BottomlandBrew
I honestly don't know enough about saisons or making them to give solid feedback. I also have a tough time with describing beer other than "this tastes good" or "this sucks"
I really like the wine saison too. Your experience will be relied upon when I make a saison or two this summer
I really like the wine saison too. Your experience will be relied upon when I make a saison or two this summer
This post was edited on 2/26/14 at 8:13 pm
Posted on 2/26/14 at 9:02 pm to LoneStarTiger
quote:
GUBNA v 4.0 is aggressively dry-hopped with the citrusy Chinook (this year’s legendary crop was especially complex), the tropical fruit and red berry notes of Mosaic, and the zesty lemon Sorachi Ace strain. Showcased on a base recipe of Rye (now double the amount than previously used), North American Pale, and Munich malts, these three formidable hop varieties are given free rein to assault the senses in a strangely schizophrenic symphony of bewildering bitterness, complemented perfectly by the pleasant warmth to be expected from that 10 percent booziness
Wouldn't mind trying to brew something like this... Sounds real interesting.
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