- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 3/28/14 at 6:31 pm to s14suspense
Posted on 3/28/14 at 6:31 pm to s14suspense
Fridge secured!
Was thinking on the way home with it about a question I asked months ago, about whether my next upgrade should be the move to keg, move to all-grain, or fermentation control. The majority of you said fermentation control. I don't listen for shite. I'm ready to make my first all grain beer and keg it now
Was thinking on the way home with it about a question I asked months ago, about whether my next upgrade should be the move to keg, move to all-grain, or fermentation control. The majority of you said fermentation control. I don't listen for shite. I'm ready to make my first all grain beer and keg it now
1
Posted on 3/28/14 at 6:55 pm to LoneStarTiger
If you've got a fridge you could do both?
Get a temp controller too and temp control your fermentation and drink kegs out of it afterwards.
Get a temp controller too and temp control your fermentation and drink kegs out of it afterwards.
Posted on 3/28/14 at 6:58 pm to s14suspense
Looking forward to tomorrow. In addition to my saison, I threw in my dark farmhouse. Not my best effort, but hopefully a couple people enjoy it. It's different, for sure.
Posted on 3/28/14 at 6:59 pm to s14suspense
Perhaps, but for now I plan to brew with the seasons, switching to saisons in the hotter months
Posted on 3/28/14 at 7:01 pm to LoneStarTiger
I did just fine with an ice bath swamp chiller type setup before I had all the controllers I needed.
Posted on 3/28/14 at 7:02 pm to LoneStarTiger
quote:
switching to saisons in the hotter months
Yes. Feed your inner farmhouse. Come to the dry side.
Posted on 3/28/14 at 7:04 pm to BottomlandBrew
quote:
Yes. Feed your inner farmhouse. Come to the dry side.
May as well, you and rds infected my house already with your fancy yeasts and bugs
Posted on 3/29/14 at 10:46 am to LoneStarTiger
Temperature control my arse
I will admit that this winter was a challenge, it is pretty hard to open ferment in the garage when it gets down to 12 degrees outside...
I'm going to swing by the LHBS today and get the stuff to make a 100% brett wit (wife is back in the game and wit is her favorite style).
I'm thinking for a 6 gallon batch:
6 lbs 2-row
3.5 lbs flaked wheat
1.5 lbs flaked oats
0.5 lbs acid malt
0.5 oz citra @ 30 min
0.5 oz citra @ 180 degrees
3 oranges worth of zest @ 5 min
0.75 oz coriander @ 5 min
Mash pretty low in the 150 - 152 range for 90 min and then do a 30 min boil. Cool and toss on brett cake from pale ale.
quote:
brew with the seasons, switching to saisons in the hotter months
I will admit that this winter was a challenge, it is pretty hard to open ferment in the garage when it gets down to 12 degrees outside...
I'm going to swing by the LHBS today and get the stuff to make a 100% brett wit (wife is back in the game and wit is her favorite style).
I'm thinking for a 6 gallon batch:
6 lbs 2-row
3.5 lbs flaked wheat
1.5 lbs flaked oats
0.5 lbs acid malt
0.5 oz citra @ 30 min
0.5 oz citra @ 180 degrees
3 oranges worth of zest @ 5 min
0.75 oz coriander @ 5 min
Mash pretty low in the 150 - 152 range for 90 min and then do a 30 min boil. Cool and toss on brett cake from pale ale.
This post was edited on 3/29/14 at 11:59 am
Posted on 3/30/14 at 9:11 am to rds dc
How much chamomile would one add to the above 6 gallon batch of brett wit?
Posted on 3/30/14 at 9:39 am to rds dc
A little goes a long way. I can't remember how much I used, but if I had to guess, maybe an ounce. A solid handful.
Posted on 3/30/14 at 9:53 am to BottomlandBrew
quote:
A little goes a long way. I can't remember how much I used, but if I had to guess, maybe an ounce. A solid handful.
I remember you saying that. I've seen as little as 0.25 oz recommended and as much as 2 ozs. Would you drop the coriander, if you were adding chamomile? An orange / chamomile wit?
Posted on 3/30/14 at 7:10 pm to rds dc
No brewing today but I finished my mash tun and keg fridge builds.
Rye IPA is a week old and slowly still fermenting along. Gonna give it another week then dry hop it
Will have to decide if I will make a simple pale ale as my first all grain or go ahead with a praline porter.
Rye IPA is a week old and slowly still fermenting along. Gonna give it another week then dry hop it
Will have to decide if I will make a simple pale ale as my first all grain or go ahead with a praline porter.
Posted on 3/30/14 at 7:18 pm to LoneStarTiger
My first attempt at a homebrew. Hopefully it is drinkable. Chocolate maple porter 1 gal homebrew kit. Just have to wait on the bottling phase.
Posted on 3/30/14 at 7:19 pm to LoneStarTiger
quote:
Will have to decide if I will make a simple pale ale as my first all grain or go ahead with a praline porter.
I would go simple pale ale, very simple. It could take you a couple of brews to get your system dialed in.
Posted on 3/30/14 at 7:31 pm to JasonL79
Welcome to the obsession, er, I mean hobby
Posted on 3/30/14 at 8:18 pm to rds dc
quote:
Would you drop the coriander, if you were adding chamomile? An orange / chamomile wit?
If it were me I'd keep it in. Wits need that extra kick of spice or else they end up cloying, imo.
Brewed a saison base recipe today to use with my Yeast Bay Wallonian farmhouse yeast. Yeast starter is already smelling good on the stir plate. We shall see.
Good seeing some of y'all yesterday.
This post was edited on 3/30/14 at 8:20 pm
Posted on 3/31/14 at 7:57 am to BottomlandBrew
quote:
BottomlandBrew
I had one glass of the growler last night. I am going to ask for that recipe sooner or later. Really enjoyable. Plan on finishing the thing off tonight at kickball.
Good times this weekend. I managed to not get wasted which was the goal going in. Need to figure out a way to not get stressed setting up that canoe. Dealing with 40 kegs of beer all brewed by different people who expect their over carbonated beer to pour right is difficult.
Posted on 3/31/14 at 8:44 am to Fratastic423
quote:
that recipe
Yeah, about that. I lost it in the great hard drive crash of 2013. It very well could be in this thread somewhere. It was a tripel grain bill, DIPA hopping, and fermented with Belgian Ardennes and Brett c. and Brett. l. Aged for about 5 months. Glad you enjoy it.
Posted on 3/31/14 at 8:52 am to Fratastic423
quote:
Good times this weekend. I managed to not get wasted which was the goal going in.
That was my goal as well, and I succeeded. Very happy about that.
quote:
Need to figure out a way to not get stressed setting up that canoe. Dealing with 40 kegs of beer all brewed by different people who expect their over carbonated beer to pour right is difficult.
Some of the problem is that the beer warms up sitting out there all day long, before they get iced down. So it's tough for them not to foam up for the first bit.
It all worked out in the end though. It was a beautiful day for a beer fest.
Probably need to limit the number of people pouring at one time. It gets a little crazy with a dozen people all trying to get to the same taps. Set up some shifts or something like that.
Posted on 3/31/14 at 8:58 am to BMoney
The only problem was that Brasseurs was always the most crowded so it was tough to get a beer. I had a great time this weekend though and tried some awesome brews.
This post was edited on 3/31/14 at 8:59 am
Page 138 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News