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re: Homebrewing: In-Process Thread
Posted on 3/17/14 at 10:44 pm to BMoney
Posted on 3/17/14 at 10:44 pm to BMoney
Thanks. I'm going to try this go around. Looks nice and easy.
Just had my first pint of the kegs I put in last week. Hibiscus ginger saison is really nice and spicy, tangy, and dry.
The hoppy farmhouse was inspired by Anchorage Bitter Monk. Brewed it in October. Didn't exactly hit it what I was going for, but I got the bitterness and fruitiness close to where I wanted. Could have been closer, but not a a bad first shot. It was basically a tripel grain bill, American IPA schedule, a little French oak, and Belgian/Brett combo. I had a HDD crash or else I'd know the abv on this thing. Pretty high up there. Hopefully posted the grain bill in this thread and can find it.
Just had my first pint of the kegs I put in last week. Hibiscus ginger saison is really nice and spicy, tangy, and dry.
The hoppy farmhouse was inspired by Anchorage Bitter Monk. Brewed it in October. Didn't exactly hit it what I was going for, but I got the bitterness and fruitiness close to where I wanted. Could have been closer, but not a a bad first shot. It was basically a tripel grain bill, American IPA schedule, a little French oak, and Belgian/Brett combo. I had a HDD crash or else I'd know the abv on this thing. Pretty high up there. Hopefully posted the grain bill in this thread and can find it.
2
Posted on 3/18/14 at 8:05 am to BottomlandBrew
Ordered a couple pounds of hops for various beers I have planned and the rest of the stuff to make a rye ipa this weekend. Using Amarillo and Citra and whats left of my El Dorado hops in it. Will be my first ipa. Seems odd I haven't made one before.
Still haven't found the right fridge for a kegerator. The search continues, as I won't have enough bottles in three weeks for this brew, and I need to make a porter while the house is still cool enough for the right fermentation temps.
Still haven't found the right fridge for a kegerator. The search continues, as I won't have enough bottles in three weeks for this brew, and I need to make a porter while the house is still cool enough for the right fermentation temps.
Posted on 3/18/14 at 8:11 am to BottomlandBrew
quote:
BottomlandBrew
I am not really feeling the Saison I made, and then gave you some. I think it needs to sit around for a while. It smells great and the first part of the taste is good, but then there is this harsh minerally finish that hangs around.
Posted on 3/18/14 at 9:46 am to LoneStarTiger
quote:
Using Amarillo and Citra
Great combo, based on my recent IPA.
Tasted my pale ale last night. Nice and clean with a touch of hops. It's wife approved, which means it should please the masses at the race this weekend.
I'll say it again, I should have made the jump to all grain brewing sooner. The quality of the beers I've made since the switch has improved dramatically.
Posted on 3/18/14 at 10:05 am to BMoney
quote:
Great combo, based on my recent IPA.
was supposed to be Cascade and Citra, but I ordered Amarillo for something else and forgot to order Cascade. So it goes.
all I need to switch to all-grain is a mash tun with a drain valve and a false bottom, right?
Posted on 3/18/14 at 10:58 am to LoneStarTiger
Does anybody know where I can get an ounce of chamomile for a Belgian Wit in BR?
Posted on 3/18/14 at 11:05 am to LoneStarTiger
quote:
all I need to switch to all-grain is a mash tun with a drain valve and a false bottom, right?
Or you could try Brew in a Bag. All you would need a is a grain bag. I get a custom one made for $25 from the link below and it works great. Best part is minimal cleanup and investment to get started with all grain brewing.
Grain Bag
Posted on 3/18/14 at 11:10 am to RedHawk
quote:
Or you could try Brew in a Bag.
planning to try that too eventually. My bag is made but is currently living near Dallas
This post was edited on 3/18/14 at 11:56 am
Posted on 3/18/14 at 11:16 am to LoneStarTiger
quote:
all I need to switch to all-grain is a mash tun with a drain valve and a false bottom, right?
Essentially. I have a 10 gallon kettle, a cooler/false bottom setup, and I heat strike water in my kitchen in my large kitchen stock pots.
Posted on 3/18/14 at 11:17 am to Fratastic423
quote:
I am not really feeling the Saison I made
I had a glass last night. Not bad. Needed a little more carbonation, but you knew that when you handed it off to me. I'll try another glass tonight and see if I can see what you're talking about.
Posted on 3/19/14 at 7:55 am to BottomlandBrew
Maybe the intense carbonation has something to do with it. Oh well, going to let it hang out for a little while longer
The IRA I brewed this weekend has been slow at best to start off. The dry yeast is just showing signs of fermentation and the Irish Ale has nothing going on(isnt that surprising). I pitched on Monday morning and while the temp is a little on the low side, its not cold. At this point, not really feeling the Mangrove Jack dry yeast, it has had the longest lag time of any dry yeast I have ever used. I am going to give the Irish Ale one more day before I pitch something else.
The IRA I brewed this weekend has been slow at best to start off. The dry yeast is just showing signs of fermentation and the Irish Ale has nothing going on(isnt that surprising). I pitched on Monday morning and while the temp is a little on the low side, its not cold. At this point, not really feeling the Mangrove Jack dry yeast, it has had the longest lag time of any dry yeast I have ever used. I am going to give the Irish Ale one more day before I pitch something else.
Posted on 3/19/14 at 9:01 am to Fratastic423
You give them a swirl?
Posted on 3/19/14 at 9:08 am to s14suspense
I have not, will do that today. I wasn't able to hit them with pure O2 as my tank ran out but was hoping that there would be enough O2 in the beer due to the stirring while cooling.
Posted on 3/19/14 at 9:17 am to Fratastic423
I use something like this attached to a drill to whirlpool and often wonder if it pulls in enough O2 to avoid hitting the wort with pure O2 before pitching.
Posted on 3/19/14 at 9:34 am to LSUGrad00
A racking cane and drill can be used as well. The same can be used as a wine degasser.
Posted on 3/19/14 at 9:35 am to BottomlandBrew
And Frat, I didn't pick up any metallic flavors in the saison last night, but I've also never been accused of having a sensitive palate.
Posted on 3/19/14 at 9:38 am to BottomlandBrew
Hmm, I think it kind of harsh but maybe I am being a little tough on it which is typical for me.
On a different topic. If a beer is thin due to lack of dextrose, can one just add it to some boil water and then add it to a keg?
On a different topic. If a beer is thin due to lack of dextrose, can one just add it to some boil water and then add it to a keg?
Posted on 3/19/14 at 9:48 am to Fratastic423
quote:
On a different topic. If a beer is thin due to lack of dextrose, can one just add it to some boil water and then add it to a keg?
I've heard that you can add maltodextrine to a beer post primary to add a little body. I think most people recommend 8oz for 5 gallons of beer.
Dextrose will just ferment out completely drying out your beer and not adding body.
Posted on 3/19/14 at 9:52 am to LSUGrad00
Cool, I actually think I have some maltodextrine at the house.
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