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Message
re: Homebrewing: In-Process Thread
Posted on 9/29/14 at 9:19 am to Salmon
Posted on 9/29/14 at 9:19 am to Salmon
quote:
...not sure if this will work for a fruited saison...
No. That's an issue. I'm brainstorming on what yall could do with that. Steep some rye and make an Avery 18th Dry hopped black rye saison or a Stone Sprocketbier clone?
3
Posted on 9/29/14 at 10:10 am to s14suspense
I would have no idea what to do with reasonably corrupt. Glad that I don't have to worry about that.
Good luck with that. I doubt I make it up to the brewery then. Kind of bummed about that aspect of it.
Good luck with that. I doubt I make it up to the brewery then. Kind of bummed about that aspect of it.
This post was edited on 9/29/14 at 10:13 am
Posted on 9/29/14 at 10:11 am to s14suspense
(no message)
Posted on 9/29/14 at 10:35 am to Fratastic423
I can't think of much to do with a schwarzbier...
Maybe a desert beer??? Add some lacto, then add chocolate and raspberry to the secondary??
If you're kegging you could try icing the beer to concentrate some of those malty flavors and boost the ABV.
Aside from the fact that I have no clue what I'd do with schwazbier wort. I really like the idea of being able to experiment with some wort without wasting 6 hours on a brewday.
Maybe a desert beer??? Add some lacto, then add chocolate and raspberry to the secondary??
If you're kegging you could try icing the beer to concentrate some of those malty flavors and boost the ABV.
Aside from the fact that I have no clue what I'd do with schwazbier wort. I really like the idea of being able to experiment with some wort without wasting 6 hours on a brewday.
Posted on 9/29/14 at 12:18 pm to LSUGrad00
quote:
Aside from the fact that I have no clue what I'd do with schwazbier wort. I really like the idea of being able to experiment with some wort without wasting 6 hours on a brewday.
I was getting fairly excited about it as well. Just means that I have to brew this weekend to make up for it. Darn.
Posted on 9/29/14 at 1:59 pm to s14suspense
quote:
Steep some rye
so say we wanted to do a rye saison
we would just need to bring the wort back up to boil, and steep the rye for an hour? would this add anything?
Posted on 9/29/14 at 2:04 pm to Salmon
quote:
we would just need to bring the wort back up to boil, and steep the rye for an hour? would this add anything?
I'd probably make a small mini-mash or maybe just a small batch of wort. Stove-top sized and add it to current wort once cooled down?
Posted on 9/29/14 at 3:44 pm to s14suspense
how long will wort be good for at room temperature?
Posted on 9/29/14 at 3:56 pm to Salmon
quote:
how long will wort be good for at room temperature?
If you sanitized your equipment well, the wort should be fine for a few days.
I remember a brewing pod cast with a guy who was a no chill brewer and went something like 4 weeks before pitching.
In theory the biggest problem with long term storage of wort is that boiling doesn't kill off the spores of some spoilage producing bacteria. So without alcohol and lower pH to inhibit their growth these bacteria can potentially take hold and infect your beer.
This post was edited on 9/29/14 at 3:57 pm
Posted on 9/29/14 at 8:46 pm to LSUGrad00
so after talking with some local homebrew guys, we have decided that we are going to split the wort and make 2 beers for this competition and submit the better of the 2
since we are newbies, we decided to just keep it simple
we are using the same saison yeast as before and adding coriander and tangerine peel (tell me if this sounds horrible) and using a Beligan wheat yeast and dry hopping it with leaf Centennial hops
I just hope they are drinkable
since we are newbies, we decided to just keep it simple
we are using the same saison yeast as before and adding coriander and tangerine peel (tell me if this sounds horrible
) and using a Beligan wheat yeast and dry hopping it with leaf Centennial hops I just hope they are drinkable
Posted on 9/29/14 at 9:01 pm to Salmon
Hmm....
No idea. Coffee milk stout just came to me too.
No idea. Coffee milk stout just came to me too.
Posted on 9/29/14 at 9:08 pm to s14suspense
We thought about adding pumpkin. Still might.
Posted on 9/29/14 at 10:30 pm to LSUBoo
quote:
Those are two damn good brews, not a surprise they medaled.
No doubt. I haven't had the RIS, but if it's as top notch as tropicale, then it's deserving of a medal.
Posted on 9/30/14 at 9:38 am to Salmon
quote:
We thought about adding pumpkin. Still might.
The flavor that comes from the pumpkin isn't nearly as important as the spices you add.
I made a really solid Pumpkin beer last year came out really good. I did use about 3 baking pumpkins (ab 1/2 in the boil and 1/2 in fermenter) which gave it a melon flavor that went well with:
Don't use much though, it goes a long way.
Posted on 9/30/14 at 4:29 pm to Fratastic423
quote:
Fratastic423
Would you mind shooting me an email? The same address you received about the homebrew challenge?
Posted on 10/1/14 at 9:27 pm to LSURoss
Finally got around to bottling some stuff:
%100 Brett Blackberry Porter - super pleased with this one. It's been aging on oak chips for about 6 months and has great aroma and taste. I'm really looking forward to drinking this one once we get some cold weather.
Summer Farmhouse Ale w/ Brett - this was supposed to be a red farmhouse ale but it really didn't come out red. I dry hopped this with Centennial hops for 6 weeks
This frees up two fermenters for some new brews. If we get another warm spell then I'll do a sour saison to put in one. The other one will get a batch of %100 Brett pale ale
%100 Brett Blackberry Porter - super pleased with this one. It's been aging on oak chips for about 6 months and has great aroma and taste. I'm really looking forward to drinking this one once we get some cold weather.
Summer Farmhouse Ale w/ Brett - this was supposed to be a red farmhouse ale but it really didn't come out red. I dry hopped this with Centennial hops for 6 weeks
This frees up two fermenters for some new brews. If we get another warm spell then I'll do a sour saison to put in one. The other one will get a batch of %100 Brett pale ale
Posted on 10/1/14 at 9:31 pm to rds dc
Lookin mighty good.
What happened to the "red" beer? What was the grain bill?
What happened to the "red" beer? What was the grain bill?
This post was edited on 10/1/14 at 9:33 pm
Posted on 10/1/14 at 9:46 pm to BottomlandBrew
quote:
What happened to the "red" beer? What was the grain bill?
I don't know. It looked "reddish" in the bottling bucket but isn't red at all in the glass. I posted the grain bill somewhere in this thread... LSUGrad gave me some pointers and suggest CaraRed malt. It taste really nice but just isn't red.
Posted on 10/2/14 at 12:44 pm to rds dc
quote:
LSUGrad gave me some pointers and suggest CaraRed malt.
Sorry about that, I didn't realize you were looking for a red malt.
I use CaraRed to give my American Wheat that bright gold color instead of the pale yellow that you get from using pils/2row + wheat.
Posted on 10/2/14 at 1:05 pm to LSUGrad00
quote:
Sorry about that, I didn't realize you were looking for a red malt.
No worries, I'm very pleased with the brew. I could actually care less if it was "red" or not
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