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re: Homebrewing: In-Process Thread
Posted on 6/10/14 at 6:20 pm to Fratastic423
Posted on 6/10/14 at 6:20 pm to Fratastic423
Pulled a little taste of my Berliner. The lacto is working, but just a little slower than I had hoped. Gonna let it go one more day before boiling.
So this "corn" smell is going to go away, right?
So this "corn" smell is going to go away, right?
This post was edited on 6/10/14 at 6:30 pm
2
Posted on 6/10/14 at 10:45 pm to LoneStarTiger
Kegged 3 beers after I got home this afternoon. The AC in my beer room crapped out an hour after I got back from 5 days away. At least all the fermenting beers were OK. Would have been disastrous if it went out while we were gone.
Posted on 6/10/14 at 11:01 pm to LoneStarTiger
quote:
this "corn" smell is going to go away, right?
Yep, in my experience that should go away after you boil.
Trust me you'll know the off scents/flavors that don't go away if you pick them up.
Picked up some pureed vanilla from Redstick Spice Company yesterday for my WYES brew. Great people and products over there.
This post was edited on 6/10/14 at 11:05 pm
Posted on 6/10/14 at 11:13 pm to LSUGrad00
quote:
Trust me you'll know the off scents/flavors that don't go away if you pick them up.
I know that smell all too well. Took me a week to get it out of my house.
Posted on 6/11/14 at 8:33 am to BottomlandBrew
quote:
BottomlandBrew
My post ended up being the last one on the last page, so you may have missed it.
Why again do you owe me beer, not that I am complaining? Are you going on Friday night, or just Saturday?
Posted on 6/11/14 at 9:25 am to Fratastic423
When I gave you that growler last time I said more was coming, but it wasn't ready yet. It's ready now. I'm only going on Saturday.
Posted on 6/11/14 at 9:42 am to BottomlandBrew
Oh, awesome then.
I may not be able to attend on Saturday actually, the club will but I may have to bail. So we would need to meet up on Saturday during the day. I am staying the night on Friday night but then may have to head back to BTR.
I may not be able to attend on Saturday actually, the club will but I may have to bail. So we would need to meet up on Saturday during the day. I am staying the night on Friday night but then may have to head back to BTR.
Posted on 6/11/14 at 10:27 am to LSUGrad00
I have questions about making sours
I'll start with fermentation. Would I make a wort, ferment it with normal yeast, then secondary with brett and bugs?
I'll start with fermentation. Would I make a wort, ferment it with normal yeast, then secondary with brett and bugs?
Posted on 6/11/14 at 10:32 am to LSUGrad00
quote:
Picked up some pureed vanilla from Redstick Spice Company yesterday for my WYES brew. Great people and products over there.
That's exactly what I used in my coffee vanilla porter that I kegged yesterday. That stuff is great.
Posted on 6/11/14 at 10:35 am to LoneStarTiger
quote:
Would I make a wort, ferment it with normal yeast, then secondary with brett and bugs?
it depends...
If you are trying to make a high starting gravity sour like Russian River, then you can pitch sacro first, wait for it to complete, and they pitch the bugs because typically there will still be enough sugars left after primary for the bugs to do their thing.
If you are making a low starting gravity sour, you typically pitch the bugs and yeast (or a blend) at the same time and let them fight it out.
At typical ale fermentation temps initial sacro growth will out pace the other bugs/brett but once those guys catch up there is plenty left behind that sacro cant eat for them to produce a good sour.
Posted on 6/11/14 at 10:36 am to BMoney
quote:
That's exactly what I used in my coffee vanilla porter that I kegged yesterday.
I picked this up after you mentioned how well it worked for you on your porter.
Do you put the vanilla directly in the keg or in secondary?
Posted on 6/11/14 at 10:36 am to BMoney
quote:
my coffee vanilla porter that I kegged yesterday
Posted on 6/11/14 at 10:44 am to LSUGrad00
quote:
If you are trying to make a high starting gravity sour like Russian River,
this is basically what I envision. I'd like to try to make something that I can put on oak and maybe cherries, similar to Supplication, I guess.
I plan to bring several bottles of RR sours home in July, and I think I may try to make a starter with some and pitch it into a beer
Posted on 6/11/14 at 10:58 am to LoneStarTiger
For my RR clone, suspense and I fermented out with regular saccro first, then transferred into a secondary and added the brett/bugs along with black currants, then 6-8 months later we added the oak chips for a month, then bottled.
Posted on 6/11/14 at 10:58 am to LoneStarTiger
Sorry, double post
This post was edited on 6/11/14 at 10:59 am
Posted on 6/11/14 at 11:01 am to LSUGrad00
quote:
I picked this up after you mentioned how well it worked for you on your porter.
Do you put the vanilla directly in the keg or in secondary?
I put it directly in the keg along with the cold brewed coffee, then rack the beer on top of it.
Posted on 6/11/14 at 11:02 am to Fratastic423
how did it turn out? what you hoped for, better, or not quite? would you do anything different the second time around?
Posted on 6/11/14 at 11:06 am to LoneStarTiger
We thought it was/is fantastic. One of the better beers either of us has made I would argue. Shame we decided to put it into big bottles and not small ones, since there are very few of them left. I can pull up the recipe when i go home for lunch and post it if you would like. The one thing you can't really get on your own is wood from RR barrels (ours was a kit from MoreBeer).
Posted on 6/11/14 at 11:08 am to Fratastic423
quote:
I can pull up the recipe when i go home for lunch and post it if you would like
that would be awesome, thanks!
Posted on 6/11/14 at 1:26 pm to LoneStarTiger
Russian River Consecration Clone Recipe
11 lbs 2-Row
1 lb Dark Belgian Candi Syrup
1 lb Corn Sugar
8 oz Acid Malt
4 oz Special B
4 oz Carafa (I just wrote down Carafa, so I would assume Carafa Special II)
Mash at 158
.5 oz Styrian Golding 90 min
1 oz Sterling 30
1 oz Sterling 1
Wyeast Abbey Ale at 72 degrees
Secondary - for 6 months
1 lb Black Currants
Wyeast Brettanomyces Blend
Add Wine Oak Chips for an additional 2 months
Bottle with re-hydrated wine yeast and corn sugar
11 lbs 2-Row
1 lb Dark Belgian Candi Syrup
1 lb Corn Sugar
8 oz Acid Malt
4 oz Special B
4 oz Carafa (I just wrote down Carafa, so I would assume Carafa Special II)
Mash at 158
.5 oz Styrian Golding 90 min
1 oz Sterling 30
1 oz Sterling 1
Wyeast Abbey Ale at 72 degrees
Secondary - for 6 months
1 lb Black Currants
Wyeast Brettanomyces Blend
Add Wine Oak Chips for an additional 2 months
Bottle with re-hydrated wine yeast and corn sugar
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