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re: Homebrewing: In-Process Thread
Posted on 5/6/14 at 4:21 pm to LoneStarTiger
Posted on 5/6/14 at 4:21 pm to LoneStarTiger
I was going to type a few things out, but then I found a BYO article that did it for me. BYO Article. I always do a 90 minute boil. That's for two reasons. One is to drive off all the DMS. I no-chill and use a lot of pilsner, so I need to make sure it's all driven off before going in the cube. Secondly, I prefer to sparge twice, so I end up with a good amount of sweet wort that I need to boil down.
Some people do longer boils for maillard rections, others because they're doing a big beer and need to boil it down from excess sparge water. Some like the bitterness of a 90-minute hop addition, and others do it to precipitate out more proteins.
Some people do longer boils for maillard rections, others because they're doing a big beer and need to boil it down from excess sparge water. Some like the bitterness of a 90-minute hop addition, and others do it to precipitate out more proteins.
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Posted on 5/6/14 at 4:56 pm to s14suspense
quote:
That going in your IPA?
Yup. Went in last night. Going crazy this morning. Hopefully I don't come home to a mess.
This post was edited on 5/6/14 at 4:57 pm
Posted on 5/7/14 at 8:27 pm to BottomlandBrew
Deployed my 3-tier bottling system to bottle a 100% brett orange/flower ale that was dry hopped with Amarillo. I think this one is going to be really good 
Posted on 5/7/14 at 9:29 pm to rds dc
Can't wait!
Posted on 5/8/14 at 3:30 pm to LoneStarTiger
Which of you guys served your brews at the "Men Who Cook". Event in Mecca Sunday?
Posted on 5/8/14 at 7:36 pm to LoneStarTiger
quote:
Can't wait!
Agree.
I dry hopped my IPA tonight. 2 oz FF7C, 1 oz Amarillo, 1oz Simcoe. Hydro sample tasted good. Conan seems to throw off some phenols. Apparently they'll go away according to my reading.
Posted on 5/8/14 at 7:42 pm to BottomlandBrew
I've been thinking about a DIPA, but I don't think I want 5 gallons of 9% DIPA to have to go through before the hops fade.
Maybe I will try a small batch. I'm thinking of going with the same rye IPA recipe but boiling it down more and running the hops up to go over 100 ibus
Maybe I will try a small batch. I'm thinking of going with the same rye IPA recipe but boiling it down more and running the hops up to go over 100 ibus
Posted on 5/8/14 at 8:58 pm to BottomlandBrew
quote:
I dry hopped my IPA tonight. 2 oz FF7C, 1 oz Amarillo, 1oz Simcoe. Hydro sample tasted good. Conan seems to throw off some phenols. Apparently they'll go away according to my reading.
Kegged an all galaxy Pale ale. 5.2% and 49 IBUs...
Tasted like an 8-Bit... Which I wasn't exactly trying to do on purpose but I think that's what I did.
Realized I had extra parts laying around to make a jumper between two kegs. Have a line with Gas on one side and liquid on the other that I run between two kegs each way to push cleaner and sanitizer through. Nice little tool actually.
Posted on 5/12/14 at 1:09 pm to s14suspense
Page 6??? 
Kegged my gose this morning. There is a tad too much coriander in this one to try and flavor it. The fresh coriander from Red Stick Spice Company was way more potent than what I've been getting from homebrew supply stores. The beer ended up with a HUGE citrus aroma and flavor with a big sour bite and a hint of salt in the finish.
Overall it's a good representation of the style and it will be interesting to see how it's received at WYES.
Also brewed another Berliner Weisse this morning. Waiting for the temp to drop below 120F and I'll toss in a couple hop bags full of grain.
Kegged my gose this morning. There is a tad too much coriander in this one to try and flavor it. The fresh coriander from Red Stick Spice Company was way more potent than what I've been getting from homebrew supply stores. The beer ended up with a HUGE citrus aroma and flavor with a big sour bite and a hint of salt in the finish.
Overall it's a good representation of the style and it will be interesting to see how it's received at WYES.
Also brewed another Berliner Weisse this morning. Waiting for the temp to drop below 120F and I'll toss in a couple hop bags full of grain.
Posted on 5/12/14 at 1:18 pm to LSUGrad00
The weather kept me out of brewing this weekend. 
Got everything prepped though, but can't brew tonight or tomorrow or Wednesday. So guess I am rushing the beer to have it kegged and ready to serve by the 31st.
Got everything prepped though, but can't brew tonight or tomorrow or Wednesday. So guess I am rushing the beer to have it kegged and ready to serve by the 31st.
Posted on 5/12/14 at 1:27 pm to LSUGrad00
quote:
see how it's received at WYES
I look forward to it.
I removed my dry hops from my IPA last night. I think I'll give it a few more days to clean itself up, and then it's off to the keg for a super fresh hop presence. The sample I had last night was really good. If the yeast flocs out a little more it will taste even better, but I've heard this strain isn't a big fan of flocculation.
Posted on 5/12/14 at 1:30 pm to LSUGrad00
quote:
Overall it's a good representation of the style and it will be interesting to see how it's received at WYES.
Nice.
I am still waiting to hear if we made it through the death panel for Friday nights showcase. If not, we will be bringing out the sour mash saison for Saturday.
Posted on 5/12/14 at 2:31 pm to LSUGrad00
quote:
Page 6???
Nobody cared about my 8-bit clone
I need to brew again soon for events coming up in June.
Still want to get some experimental stuff or barrel aging stuff brewed soon too.
Posted on 5/12/14 at 2:33 pm to Fratastic423
quote:
I am still waiting to hear if we made it through the death panel for Friday nights showcase.
I didn't realize you had to apply for the Friday session. I thought they just let everyone who wanted to serve on Friday do it.
Posted on 5/12/14 at 2:41 pm to s14suspense
quote:
Nobody cared about my 8-bit clone
We are all waiting on your Hill Farmstead Citra APA clone.
Posted on 5/12/14 at 2:45 pm to LSUGrad00
quote:
We are all waiting on your Hill Farmstead Citra APA clone.
I did some research on reddit and stuff to see if thre was any info whatsoever Very little research but research indeed. Then I got stuck playing with the EZ water calculator and was very confused about some alkalinty numbers.
Posted on 5/12/14 at 2:53 pm to LSUGrad00
quote:
Also brewed another Berliner Weisse this morning. Waiting for the temp to drop below 120F and I'll toss in a couple hop bags full of grain.
do you chill it or let it come down on its own?
Posted on 5/12/14 at 2:55 pm to LSUGrad00
quote:
I didn't realize you had to apply for the Friday session. I thought they just let everyone who wanted to serve on Friday do it.
last year it was open, or ended up being open. Sharon said there were too many homebrewers there last year, so they were going back to the advisory panel selecting beers to have at the event. who knows.
Posted on 5/12/14 at 3:06 pm to s14suspense
quote:
I did some research on reddit and stuff to see if thre was any info whatsoever Very little research but research indeed.
It's almost impossible to get any information on recipes/water from Sean Hill.
I sent him an email at one point with a water profile for a "Vermont Style IPA". He responded fairly quickly, was much nicer than he came across on reddit, and said it looked good to him.
Then he added some odd disclaimer about everyone's palate being different and there were no guarantees it would have the same mouth feel and soft bitterness that the beers in VT do.
Posted on 5/12/14 at 3:09 pm to LoneStarTiger
quote:
do you chill it or let it come down on its own?
I let it drop on it's own. I use a plate chiller and didn't want to mess with it this morning.
After I sparge I heat the wort to 170F/180F, then purge the kettle with CO2, cover it, and let it drop on it's own.
Once it hits 110F I'll throw in a few hop bags with crushed grain.
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