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re: Homebrewing: In-Process Thread
Posted on 6/27/14 at 2:36 pm to Zappas Stache
Posted on 6/27/14 at 2:36 pm to Zappas Stache
quote:
I'll harvest brett from the Boulevard Saison Brett I had last night. What I have read is to pitch bugs, brett and saccharo yeast all at the same time. Is this correct. Do you have a favorite saccharo yeast to pitch? I read low attenuating is better so the bugs have some sugars to chew on.
I think Boulevard uses a bottling yeast? So that may not be great source of Brett. I can give you some of my Brett or get you some Crooked Stave later this summer.
Also, I was looking at the JK blog and it looks like all their beers now have Brett. I would just go with their dregs. They have sac, wild yeast, Brett and bacteria. Hard to beat that. I wouldn't pitch anything else. I know some people like to ferment with a clean sac and then pitch the "souring" bugs but I don't care for that method. Just go straight up JK dregs and you should be good.
2
Posted on 6/27/14 at 3:13 pm to rds dc
I have a crazy starter going for our club brew day tomorrow. I initially built the starter from a Farmhouse Blend that BottomLand sent, I have since added the dregs of the Bruery's Kriek, Cantillon's Gueze, and JK Nocturn. Craziness will occur in my barrel. 
Posted on 6/27/14 at 3:57 pm to rds dc
I think Boulevard Saison Brett is the only Boulevard not bottled with their house bottling yeast. That's what I've read in a couple places.
:Insert emoticon formerly known as drool:
quote:
Farmhouse Blend that BottomLand sent... dregs of the Bruery's Kriek, Cantillon's Gueze, and JK Nocturn
:Insert emoticon formerly known as drool:
Posted on 6/27/14 at 4:28 pm to Fratastic423
quote:
Farmhouse Blend that BottomLand sent, I have since added the dregs of the Bruery's Kriek, Cantillon's Gueze, and JK Nocturn.
Yeah, that is going to be nasty... Not!
Posted on 6/27/14 at 4:33 pm to rds dc
Picked up some ingredients for a beer. Might try and brew tonight/tomorrow. I'm going for maximum fruit with this batch.
12 lbs Belgian Pils
0.5 lb Acid malt
Wyeast Brett lambicus
A whole mess of Falconer's Flight 7C to go somewhere in the beer. I still have 25 IBU left over in a hop shot, so I might use that as bittering and then do a late hop stand and then dry hops with the 7C.
12 lbs Belgian Pils
0.5 lb Acid malt
Wyeast Brett lambicus
A whole mess of Falconer's Flight 7C to go somewhere in the beer. I still have 25 IBU left over in a hop shot, so I might use that as bittering and then do a late hop stand and then dry hops with the 7C.
This post was edited on 6/27/14 at 4:33 pm
Posted on 6/27/14 at 4:38 pm to BottomlandBrew
You adding fruit or just trying to get it from the hops and yeast?
Posted on 6/27/14 at 4:40 pm to s14suspense
I was planning on just the yeast and hops. We'll see how it ends up after primary.
Posted on 6/27/14 at 4:59 pm to s14suspense
So this is my modified BIAB turbid mash schedule:
- add enough boiling water to bring 10 lbs of grain to 136 (~ 2 gallons)
- let rest for 5 min and then remove 1 quart and boil
- add approximately 2 more gallons and bring to 148 via direct heat
- rest for 30 min and then remove 1 gallon and boil
- add remaining water and bring to 148 via direct heat
- rest for 60 min
- mash out
- combine with removed volumes
- boil down to 6 gallons
- add enough boiling water to bring 10 lbs of grain to 136 (~ 2 gallons)
- let rest for 5 min and then remove 1 quart and boil
- add approximately 2 more gallons and bring to 148 via direct heat
- rest for 30 min and then remove 1 gallon and boil
- add remaining water and bring to 148 via direct heat
- rest for 60 min
- mash out
- combine with removed volumes
- boil down to 6 gallons
This post was edited on 6/27/14 at 5:01 pm
Posted on 6/27/14 at 11:17 pm to rds dc
After finishing Markowski's book, I am fired up for making a saison and getting into some farmhouse brews.
Posted on 6/28/14 at 7:58 am to LoneStarTiger
That's the book that got me excited about farmhouse ales. So much good info in that book, from history to technical info.
I started my mash last night, let it rest for an hour, then dropped it down to 130 and sealed it up with some fresh grain to let the mash sour ever so mildly. Tomsmeire says you want a low pH for all Brett beers, so I took his advice and sour mashed. The mash this morning smelled of mild twang, so I guess I'm good to go. I wish I had a pH meter for shits and giggles.
I started my mash last night, let it rest for an hour, then dropped it down to 130 and sealed it up with some fresh grain to let the mash sour ever so mildly. Tomsmeire says you want a low pH for all Brett beers, so I took his advice and sour mashed. The mash this morning smelled of mild twang, so I guess I'm good to go. I wish I had a pH meter for shits and giggles.
Posted on 6/28/14 at 8:29 pm to BottomlandBrew
Saison brew day went off without a hitch. 15g of 1085 wort was tackled. I watered mine down to 1070 and put it in the barrel with the awesome starter. We shall hope for the best, saving the other two gallons to top off the barrel.
Posted on 6/30/14 at 8:13 am to Fratastic423
Update, still very little to no activity coming from the barrel. I think there is a combination of a high starting gravity with probably a low proportion of yeast in the starter. hopefully I will see more activity once I get home this afternoon.
Update #2: Second attempt using Cry Havoc yeast from White Labs results in same odd off flavor/aroma as last time. In the blonde ale I made this time, the flavor is really good but the aroma is slightly off putting. Going to dry hop it today to hopefully cover up some of the odd aroma for a couple of days then bottle 2 bottles to drop off at a competition on Thursday.
Update #2: Second attempt using Cry Havoc yeast from White Labs results in same odd off flavor/aroma as last time. In the blonde ale I made this time, the flavor is really good but the aroma is slightly off putting. Going to dry hop it today to hopefully cover up some of the odd aroma for a couple of days then bottle 2 bottles to drop off at a competition on Thursday.
Posted on 6/30/14 at 8:51 am to Fratastic423
quote:
bottle 2 bottles to drop off at a competition on Thursday.
When do you need these by? I need to bottle mine for this as well.
Posted on 6/30/14 at 9:13 am to BMoney
I'm leaving Thursday after work.
Posted on 6/30/14 at 9:34 am to Fratastic423
quote:
I'm leaving Thursday after work.
I'll get it to you by Wednesday at the latest. As well as the other bottle I promised.
Posted on 6/30/14 at 9:41 am to BMoney
Cool cool, I will be out by your house tomorrow evening if you have them ready. Playing soccer at Burbank at 630, so would be finished up around 830ish.
Appreciate you grabbing the bottle. Speaking of which, I have a buddy moving to Baton Rouge from Portland at the end of the month, and he owes me so I am sending him beer shopping. If you/anyone want anything let me know.
Appreciate you grabbing the bottle. Speaking of which, I have a buddy moving to Baton Rouge from Portland at the end of the month, and he owes me so I am sending him beer shopping. If you/anyone want anything let me know.
Posted on 6/30/14 at 10:35 am to Fratastic423
quote:
Cool cool, I will be out by your house tomorrow evening if you have them ready. Playing soccer at Burbank at 630, so would be finished up around 830ish.
I should be around if you want to swing by on your way home.
quote:
Appreciate you grabbing the bottle. Speaking of which, I have a buddy moving to Baton Rouge from Portland at the end of the month, and he owes me so I am sending him beer shopping. If you/anyone want anything let me know.
Tell him to grab a 4-pack of Fort George 3-Way IPA.
Posted on 6/30/14 at 12:47 pm to rds dc
quote:
So this is my modified BIAB turbid mash schedule:
Things went pretty smoothly and I'll only make some minor adjustments before mashing the 2nd round. The biggest pain was boiling everything down to 6 gallons. I finally gave up at 6.75 gallons. I'll make some adjustments so that this weekend's batch comes in closer to 5.5 gallons so that the "OG" of the barrel is closer to my original calculations. So maybe by this Saturday I'll have 14 gallons of spontaneous fermentation going in the barrel
Posted on 6/30/14 at 2:08 pm to rds dc
How much wort did you end up with pre-boil?
Posted on 6/30/14 at 2:15 pm to BottomlandBrew
I think you mentioned this before, but if I use brett and keg a beer, and then the next beer doesn't have brett, I shouldn't have to worry with infection because of the cold kegerator temps, right? I suppose the way it could become an issue is if I bottle some and it picks up brett and bottle conditions.
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