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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 3/31/14 at 9:03 am to SouthOfSouth
Posted on 3/31/14 at 9:03 am to SouthOfSouth
quote:
The only problem was that Brasseurs was always the most crowded so it was tough to get a beer.
Yea, we are going to really expand the serving area for the next festival. We talked about yesterday.
1
Posted on 3/31/14 at 9:39 am to Fratastic423
Brewed our grapefruit rye yesterday afternoon while grilling and cleaning and entertaining guests. Amazing that it got done and everything seemed to go well. Checked it this morning and it was fermenting like crazy.
Yay yeast starters and oxygenation.
Yay yeast starters and oxygenation.
Posted on 3/31/14 at 9:53 am to s14suspense
just ordered supplies to do a wheat (probably strawberry) and a milk stout
Posted on 3/31/14 at 9:57 am to Fratastic423
quote:
Dealing with 40 kegs of beer all brewed by different people who expect their over carbonated beer to pour right is difficult.
I can't even imagine. We've had issues with over carbonated beers in the past and we limit our pouring stations to 4 or 5 kegs.
just thinking of trying to get 40 kegs pouring correctly on one system stresses me out...
Posted on 3/31/14 at 11:08 am to LSUGrad00
quote:
just thinking of trying to get 40 kegs pouring correctly on one system stresses me out...
I did a significantly better job this year than previous years at getting stressed out, but it was difficult.
Posted on 3/31/14 at 11:25 am to Fratastic423
quote:
I did a significantly better job this year than previous years at getting stressed out, but it was difficult.
We had a Xanax at the ready that was going to be offered/given/forced upon you.
Posted on 3/31/14 at 1:36 pm to BMoney
quote:
We had a Xanax at the ready that was going to be offered/given/forced upon you
Ha. I was passing on that this year. I blame those for my drunken state last time.
It is just a work in progress, trying to figure out the best way to make setup work right. Everything else went fantastic though, so I cannot complain at all.
Posted on 3/31/14 at 4:36 pm to Fratastic423
On another note, I saw that LA Homebrew is expanding their hours. Now M-F noon til 7:00. Good news indeed.
Posted on 3/31/14 at 4:48 pm to BMoney
That noon time is clutch for anyone wanting to go at lunch. When Im back in BR that would be my time. 
Posted on 3/31/14 at 4:54 pm to SouthOfSouth
quote:
That noon time is clutch for anyone wanting to go at lunch. When Im back in BR that would be my time.
Bingo.
Posted on 3/31/14 at 7:08 pm to s14suspense
quote:
Yay yeast starters and oxygenation.
Amen to that. Came home to a happy starter. Pitchin' it tonight. I'm low and need to turn this batch around quick. Hopefully the yeast cooperates.
Posted on 3/31/14 at 7:19 pm to BottomlandBrew
quote:
Came home to a happy starter. Pitchin' it tonight
I can smell that from here! I'm going to build a starter this week from some Cantillon dregs. I'm considering adding another 15 gallon lambic barrel to my collection.
Posted on 3/31/14 at 9:56 pm to BottomlandBrew
Frat shared your Brett IPA with me earlier tonight. It was very very nice. Does it HAVE to be a 5 month process?
Posted on 3/31/14 at 10:25 pm to s14suspense
Thanks. Guess it doesn't have to be a five month process. Could be a ten month process. Took a while for the brett to really come out. It had a real early funk, but it wasn't fruity enough. It recently had enough fruit in the nose for me to call it. Plus I was low on beer and needed something online. I would have been fine letting it ride for a bit longer. Might have needed another dry-hop right before kegging if I went any longer.
Took a while for the brett to really come out. It had a real early funk, but it wasn't fruity enough. It recently had enough fruit in the nose for me to call it. Plus I was low on beer and needed something online. I would have been fine letting it ride for a bit longer. Might have needed another dry-hop right before kegging if I went any longer. Posted on 3/31/14 at 10:34 pm to BottomlandBrew
Geez. I'm just not that patient at the moment.
I could have sworn that one of the Brett brewers was saying that it didn't have to be such a long process.
I don't know. Either way, it was nice and reminded me of that Bitter Monk
I could have sworn that one of the Brett brewers was saying that it didn't have to be such a long process.
I don't know. Either way, it was nice and reminded me of that Bitter Monk
Posted on 3/31/14 at 10:41 pm to s14suspense
quote:
I could have sworn that one of the Brett brewers was saying that it didn't have to be such a long process
It was primary fermented with a sacch strain. I added in some old brett when I racked to secondary. If I'd have pitched the sacch/brett combo from the get go I could have finished it sooner, but sacrificed some more complex funk down the road. I could have covered that up with more dry hops possibly.
quote:
Either way, it was nice and reminded me of that Bitter Monk
That was the inspiration. I didn't get it there, but a good first shot, I think.
Posted on 4/1/14 at 7:49 am to s14suspense
quote:
I could have sworn that one of the Brett brewers was saying that it didn't have to be such a long process.
I can turn my Brett pale ale around in 4 to 6 weeks. However, it doesn't have much in the way of funk to it and is dominated by citrus and tropical fruit.
Posted on 4/1/14 at 7:56 am to rds dc
quote:
citrus and tropical fruit.
I'm ok with that.
Posted on 4/1/14 at 8:20 am to s14suspense
Was reading embrace the funk and ran across a recipe for a Russian River Sanctification clone.
Looks like I may be brewing my first brett beer this month if I can pull together all of the different strains of Brett the recipe calls for.
Looks like I may be brewing my first brett beer this month if I can pull together all of the different strains of Brett the recipe calls for.
quote:
The yeast is a mix of Brettanomyces and bacteria’s.
50% Brett Brux.
10% Brett Claus.
10% Brett Lambicus
30% Russian River Brewing “Funky Bunch” house yeast culture- mix of Brett, Lacto, Pedio, & other wild yeast
This post was edited on 4/1/14 at 8:22 am
Posted on 4/1/14 at 8:26 am to LSUGrad00
Suspense (+ wife) and I brewed a Consecration clone that we got from More Beer. I really enjoy the final product. I have the recipe at the house if you are interested in that one.
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