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re: Homebrewing: In-Process Thread
Posted on 6/19/14 at 9:43 pm to BottomlandBrew
Posted on 6/19/14 at 9:43 pm to BottomlandBrew
Since I won't be brewing until July, and that's when it will be available again, I'm gonna try that instead of the 568
This post was edited on 6/19/14 at 9:44 pm
0
Posted on 6/20/14 at 8:35 am to BMoney
quote:
Just curious what the advantage these would be over plastic buckets? Aside from the fact that they are clear and you can see fermentation. I've used buckets exclusively, and am very happy with them (and the ease of dry hopping/adding fruit) and how easy they are to clean, so I'm wondering if I'm missing out.
I just don't like buckets actually. No real reason. I was pushed to glass carboys, then for safety reasons moved away from glass. Now trying these out. They apparently have a smaller footprint so maybe I will be able to fit more in my fermentor/cellar.
Posted on 6/20/14 at 8:39 am to Fratastic423
quote:
They apparently have a smaller footprint so maybe I will be able to fit more in my fermentor/cellar.
I didn't think about that. I barely have enough room in my fridge now to cold crash the fermenter I use, I'm not sure my bucket would fit in there.
Posted on 6/20/14 at 11:02 am to LoneStarTiger
Brewing a Ten FIDY clone this weekend with like 23 lbs of grain. 1.100 gravity. Never brewed something this big.
Any general tips or thoughts for such a high gravity brew?
I know that's probably pushing the limits of a 10 gallon igloo. 155 mash temp.
Any general tips or thoughts for such a high gravity brew?
I know that's probably pushing the limits of a 10 gallon igloo. 155 mash temp.
Posted on 6/20/14 at 11:03 am to s14suspense
quote:
Any general tips or thoughts for such a high gravity brew?
Big yeast starter. But I'm sure you already knew that.
Posted on 6/20/14 at 11:16 am to BMoney
quote:
Big yeast starter. But I'm sure you already knew that.
Yes. Planning to do that and oxygenate the shite out of it and yeast nutrient...
More of thinking along the lines of help or tips with the mash.
1qt/lb 155F 75 Mins. Any issues there?
Posted on 6/20/14 at 3:54 pm to s14suspense
Finallt getting to brew. Strike water is heating. 
Gonna be a hot one today
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.81 gal
Estimated OG: 1.044 SG
Estimated Color: 3.6 SRM
Estimated IBU: 29.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
0.50 lb Acid Malt (3.0 SRM) Grain 5.00 %
0.50 lb Rye Malt (4.7 SRM) Grain 5.00 %
0.75 oz Sorachi Ace [11.10 %] (60 min) Hops 27.5 IBU
1.25 oz Sorachi Ace [11.10 %] (1 min) Hops 2.0 IBU
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Gonna be a hot one today Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.81 gal
Estimated OG: 1.044 SG
Estimated Color: 3.6 SRM
Estimated IBU: 29.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 10.00 %
0.50 lb Acid Malt (3.0 SRM) Grain 5.00 %
0.50 lb Rye Malt (4.7 SRM) Grain 5.00 %
0.75 oz Sorachi Ace [11.10 %] (60 min) Hops 27.5 IBU
1.25 oz Sorachi Ace [11.10 %] (1 min) Hops 2.0 IBU
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Posted on 6/20/14 at 6:06 pm to BottomlandBrew
quote:
Sorachi Ace
I was really pleased with the Sorachi Ace saison I did last year. Probably should revisit that this summer... So many hops, so little time
Posted on 6/20/14 at 6:31 pm to rds dc
I was planning on going noble, but Sorachi ace grabbed my attention at the store. I like Brooklyn's Sorachi ace, so I figured why not?
Posted on 6/20/14 at 8:09 pm to BottomlandBrew
I couldn't do it. I couldn't leave the kettle out to chill and ferment. There were too many fruit flies all around my back shed. I'm still going to ferment it outside. Just not in the kettle.
Posted on 6/21/14 at 2:20 pm to BottomlandBrew
quote:
I couldn't do it. I couldn't leave the kettle out to chill and ferment. There were too many fruit flies all around my back shed. I'm still going to ferment it outside. Just not in the kettle.
Bad time of year.
Posted on 6/23/14 at 7:43 am to s14suspense
Brewed a Ten FIDY clone yesterday. OG finished at 1.100 which is by far the biggest beer we've ever brewed.
Had plenty of room with 23lbs of grain and 1:1 ratio. Might go a little thinner next time. Hard to stir and we had some minor sparge issues.
Less than 12 hours later we have lift off.
Had plenty of room with 23lbs of grain and 1:1 ratio. Might go a little thinner next time. Hard to stir and we had some minor sparge issues.
Less than 12 hours later we have lift off.
Posted on 6/23/14 at 8:26 am to s14suspense
quote:
Brewed a Ten FIDY clone yesterday. OG finished at 1.100 which is by far the biggest beer we've ever brewed.
Did you guys pitch on an existing yeast cake?
Posted on 6/23/14 at 9:36 am to s14suspense
Very nice! What issues were there with the sparge?
Posted on 6/23/14 at 9:53 am to LSUGrad00
quote:
Did you guys pitch on an existing yeast cake?
No, just a large starter made with two vials of 001. Lots of Oxygen.
Sparge seemed to get stuck when I started recirculating the second batch. Stuck the paddle down in there and felt pretty solid down by the false bottom. I guess the grain bed compacted? I don't know. The beer had 2 lbs of flaked oats in it and I didn't use any extra rice hulls because I was worried about the volume of the mash.
Stuck the paddle down there and twisted it in spots to open things up and recirculated some more until it cleared up. No real issues after that.
This post was edited on 6/23/14 at 9:58 am
Posted on 6/23/14 at 10:12 am to s14suspense
Tasted the first attempt at using the Cry Havoc yeast from White Labs. Claims that it can be used as an ale yeast. I do not buy those claims, the beer clearly needs to lager, however it doesn't seem like a fermented too warm flavor. So maybe fermenting in the low 60's is possible but just needs to lager afterwards. Which doesn't make me too excited about the blonde ale that I have fermenting at the moment with that yeast.
Posted on 6/23/14 at 10:24 am to Fratastic423
quote:
Tasted the first attempt at using the Cry Havoc yeast from White Labs. Claims that it can be used as an ale yeast. I do not buy those claims, the beer clearly needs to lager, however it doesn't seem like a fermented too warm flavor. So maybe fermenting in the low 60's is possible but just needs to lager afterwards. Which doesn't make me too excited about the blonde ale that I have fermenting at the moment with that yeast.
Sorry, not familiar with that yeast strain. What did you make and what temp did you ferment at and what were you hoping for with it?
I still want to try WLP200. Seems like it would have been perfect with this stout.
Posted on 6/23/14 at 11:20 am to s14suspense
Chico nor I had ever used the Charlie Papazian yeast (Cry Havoc) which is advertised as a catch all yeast perfect for any beer style. It apparently ferments well at lager and ale temps but is naturally a lager yeast. Rumored to be Budweiser's yeast.
I fermented a "kolsch" at 64 and there is clearly some off flavors that lagering would take care of. I used the same yeast to ferment a blonde ale, haven't tasted it yet though.
I fermented a "kolsch" at 64 and there is clearly some off flavors that lagering would take care of. I used the same yeast to ferment a blonde ale, haven't tasted it yet though.
Posted on 6/23/14 at 1:09 pm to Fratastic423
Has anyone done primary fermentation in a barrel? Thinking about doing that with a saison that I am brewing this weekend. Was probably going to use the Farmhouse blend that Bottomland gave me forever ago.
Posted on 6/23/14 at 1:23 pm to Fratastic423
I no-chilled in my barrel and pitched yeast in there. It was the Roselare blend. It obviously blew off a good bit and I had to top it off once it settled down. Seems to be doing alright. I've heard it's not the best thing as it leaves trub in the barrel that can be hard to get out, but whatever, I can't go back now.
I totally forgot I sent a few of those out. That was a good mix. Very funky.
quote:
Farmhouse blend that Bottomland gave me
I totally forgot I sent a few of those out. That was a good mix. Very funky.
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