re: Homebrewing: In-Process Thread

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I totally forgot I sent a few of those out. That was a good mix. Very funky.

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It has the yeast necessary to actual do primary fermentation correct? Not just bacteria?

That is interesting. I personally do not really care if trub makes it into the carboy, but that shouldn't surprise anyone. I try not to get a bunch in but doesn't really impact my brewday.

If I am going straight into the barrel though, I will probably bag the hops and whirlpool as much as possible to keep that stuff out of the barrel itself.

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That yeast is sacch and brett. No bacteria. I can't remember what sacch strain. I want to say saison, but I could be wrong and it could be Ardennes.

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Hmm, cool cool. I think I am going to give it a shot. Why the hell not?

I need to find another way to cellar some beers. The cellar is taking up too much space in my fermentation chest.

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and found it to be Common Hoptree (Ptelea trifoliata)
Under the description of this tree, it says it's fruits have been used as a substitute for real hops in brewing beer.

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Pretty cool! I would definitely try to brew with this.

ETA: Just bought some seeds. I'll pot them up and see what happens.

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Yeast trub. It can apparently build up over several uses. I know a lot of people recommend doing primary in something else and then dumping in the barrel as it reduces trub that can gunk it up.

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This is what I did when adding fresh wort to my sour barrel. I fermented it with some Cantillon dregs and then transferred it to the barrel. I've seen it mentioned that you want to try and clean your barrel out every 3 or 4 years.

I picked up two new barrels today:



I'm going to brew 12 gallons of base this weekend and add two gallons of spontaneous fermentation starters that I've been building up since the spring:



And maybe I'll have some 100% Texas spontaneous fermentation lambic to share with folks in about a year

Awesome. I still need to try and capture some yeast before I leave this house I'm in now so I can take a little something with me from the back yard.

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And maybe I'll have some 100% Texas spontaneous fermentation lambic to share with folks in about a year

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I have been to Jester King
And I have cast my eyes gazingly,
longingly into the coolship
that will one day deliver ......check that

I think I am ready to sour. I guess it's too late for spontaneous, correct? To much crap in the hot air. Either way, would you suggest just creating a starter from dregs of a JK bottle or 2 before diving into spontaneous ferm?

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When using whole leaf hops, what are the sizes of typical additions?

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Dried or fresh? Dried you can use basically the same amount as pellets in terms of weight. Obviously volume wise is a bunch more. I have never tried to use fresh hops for anything more than flavor and aroma as I never know the ibu from home grown hops.

I want to get a couple more sours going, but our plan is to move in a few months and I don't really want to deal with moving carboys full of beer.

I checked in on my outside fermenting saison. Down to 1.011 in 96 hours. I think I just made WLP565 my bitch. Fastest I've ever seen it ferment.

It's been holding steady right around 79-81 every time I've checked it. It didn't get as hot because of all the rain we've had. Normally my shed is a sauna. The sample I took last night was still throwing off some funky fermentation aromas. Hopefully once that settles down it'll shape up nicely. Can't wait to sit on the beach for a week with this keg at my side.