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re: Homebrewing: In-Process Thread
Posted on 8/8/14 at 8:47 am to Fratastic423
Posted on 8/8/14 at 8:47 am to Fratastic423
Yeah, the guy admitted it was a little short notice. I think the new LHBS in town is trying to get their name out there and put on an event like this.
1
Posted on 8/8/14 at 9:48 am to BottomlandBrew
IPA Day meeting always brings the crowds. 
Alex from Tin Roof brought a session IPA he's been working on and it was excellent. Hope to see this in their lineup soon.
Alex from Tin Roof brought a session IPA he's been working on and it was excellent. Hope to see this in their lineup soon.
Posted on 8/8/14 at 11:41 am to LSUGrad00
quote:
session IPA
How would this be different from Juke Joint?
Posted on 8/8/14 at 11:53 am to Fratastic423
quote:
How would this be different from Juke Joint?
I think it's the same grain bill % wise as Juke Joint, but this beer was 4.5% as opposed to 7%. I think he also use different hops than JJ.
The session IPA wasn't as malty as JJ and the hop aroma and flavor stood out more. It would be a really nice all day tailgating beer.
Posted on 8/8/14 at 1:28 pm to LSUGrad00
quote:
IPA Day meeting always brings the crowds
I recognize that bald head up front!
Posted on 8/8/14 at 7:23 pm to Glock17
Got in some new yeast today, so going to try and get a sunrise brew in tomorrow. It's using Yeast Bay Sour Farmhouse with a basic saison grain bill.
Wasn't there a gigayeast similar to this? Anyone try that one yet?
quote:
Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.
This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.
Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending upon the fermentation temperature. Higher mash and fermentation temperatures will produce elevated levels of acidity. Approximately 53 billion cells/vial.
Wasn't there a gigayeast similar to this? Anyone try that one yet?
Posted on 8/9/14 at 9:05 am to BottomlandBrew
Got up this morning and had everything ready to brew, then I went to grind my grain, only to find my girlfriend loaned my drill to a friend. 
Posted on 8/9/14 at 9:16 am to BugAC
Are you in any of the Homebrewing Clubs in BR?
Posted on 8/9/14 at 9:20 am to Jcorye1
quote:
Are you in any of the Homebrewing Clubs in BR?
I think we have members from all of them represented in this thread. I still consider myself a member of Bicycle Brew Club even though those bunch of slackasses still give me shite for moving away and starting a new club. Haven't they ever heard of dual citizenship?
Brasseurs and Red Stick have members present in here.
Posted on 8/9/14 at 9:36 am to LSUGrad00
Fwiw, that's me next to my dad in the red shirt 
Posted on 8/9/14 at 9:38 am to BottomlandBrew
Sweet. Red Stick has been a tremendous asset to my dad and I as we teach ourselves how to brew. We have one more extract beer before we move on to grain.
Posted on 8/9/14 at 11:24 am to BottomlandBrew
After a minor setback, I'm back on. I think I have my system pretty well dialed in. Right on target with no adjustments needed.
Posted on 8/9/14 at 12:52 pm to BottomlandBrew
Still trying to dial in my new system. Learning how the rims system works and how fast it raises the temp. Slowly at the moment.
Brewing ten gallons of a Vienna for Oktoberfest .
Brewing ten gallons of a Vienna for Oktoberfest .
Posted on 8/9/14 at 1:01 pm to Fratastic423
Just realized that my temp probe is unhooked from the inside of my control panel, so the rims was just running. Luckily I caught it. Live and learn or relax and have a home brew
Posted on 8/9/14 at 1:07 pm to BottomlandBrew
What are you making Bottomland?
Posted on 8/9/14 at 1:12 pm to LoneStarTiger
Sour saison
Posted on 8/9/14 at 1:26 pm to BottomlandBrew
No shite?
Posted on 8/9/14 at 1:49 pm to Fratastic423
Shocking, isn't it?
Posted on 8/9/14 at 3:36 pm to BottomlandBrew
Sour gurus assemble....I put wort in unsanitized carboy 6 days ago. Did not pitch bug dregs as I have been tinkering with a sac starter. Nothing has been pitched yet. An unknown bug has shown itself to be active. Should I.....A: Pitch my JK Bugs and Sac starter into this and leave it alone. B: Re-boil this to kill current bug and then pitch. C: Do nothing, no pitch of JK Bugs or Sac and let whatever is growing do its thing?
This post was edited on 8/9/14 at 3:41 pm
Posted on 8/9/14 at 3:51 pm to Zappas Stache
Taste first. Does it taste like death or like beer?
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