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Message
re: Homebrewing: In-Process Thread
Posted on 1/27/15 at 10:29 am to LSUGrad00
Posted on 1/27/15 at 10:29 am to LSUGrad00
was going to brew my praline porter again tonight, but woke up with a fever and promptly puked.
Think maybe I'll wait a couple days.
I'm guessing the yeast starter will be ok in the fridge a few days if I can't get to it right away, huh?
Think maybe I'll wait a couple days.
I'm guessing the yeast starter will be ok in the fridge a few days if I can't get to it right away, huh?
2
Posted on 1/27/15 at 10:39 am to LoneStarTiger
yeah, I've left starters in the fridge up to a week with no problems.
Posted on 1/27/15 at 11:03 am to Fratastic423
quote:
I have always shot for a lb per gallon, so your amount should be good. I would be concerned with the pulp never going away though. You may think about just slicing them up and tossing them in rather than mashing them up.
Sorry, i guess i meant the meat of the orange, not the pulp. I plan on freezing the oranges beforehand, then putting them in the fermenter.
Posted on 1/28/15 at 2:43 pm to LoneStarTiger
Just pulled out my first test bottle of my first brew.
Belgian Pale Ale
OG:1.06
FG:1.01
Overall, its pretty good. Im happy with it. Its a little darker than I expected but the taste is right if not just a little sweeter than I wanted.
I want to do something lighter and crisper next. Not ready to experiment though. Any thoughts?
Belgian Pale Ale
OG:1.06
FG:1.01
Overall, its pretty good. Im happy with it. Its a little darker than I expected but the taste is right if not just a little sweeter than I wanted.
I want to do something lighter and crisper next. Not ready to experiment though. Any thoughts?
Posted on 1/28/15 at 2:52 pm to SundayFunday
quote:
I want to do something lighter and crisper next. Not ready to experiment though. Any thoughts?
Some sort of wheat beer like a heffeweizen?
Posted on 1/28/15 at 2:54 pm to SundayFunday
Did you use extract? That usually explains the darkness.
Something lighter and crisper, huh? This will shock all the regular posters, but I'm going to recommend a saison. If you're using extract, you can use pilsen extract and steep some wheat and rye. Use Wyeast 3711 or Danstar Belle Saison (very similar and fool-proof).
Something lighter and crisper, huh? This will shock all the regular posters, but I'm going to recommend a saison. If you're using extract, you can use pilsen extract and steep some wheat and rye. Use Wyeast 3711 or Danstar Belle Saison (very similar and fool-proof).
Posted on 1/28/15 at 3:09 pm to BottomlandBrew
quote:
Did you use extract
Yeah, I used a kit from lahomebrew. So extracts just add a little more color than other ways?
quote:
saison
Ill look into this. Thanks
This post was edited on 1/28/15 at 3:10 pm
Posted on 1/28/15 at 3:14 pm to SundayFunday
I can't remember why, but extract usually ends up with darker than planned beers. Look in to a adding most of your extract at the end of the boil. All you need is enough sugar to get hop utilization. All the rest can be added at the end.
Posted on 1/28/15 at 3:28 pm to BottomlandBrew
quote:
I can't remember why, but extract usually ends up with darker than planned beers
LME can darken over time due to oxidation/age. I know LA Homebrew is ordering their LME in small quantities to prevent this as much as possible.
quote:
Look in to a adding most of your extract at the end of the boil. All you need is enough sugar to get hop utilization. All the rest can be added at the end.
This is good advice. I forget which vendor, but one of them used to recommend adding 25% of extract at the beginning of the boil and the rest in the last 15 mins.
Also make sure and turn your burner off when adding LME. LME will sink to the bottom of the kettle pretty fast and can scorch on you if you leave the burner on.
ETA: I think I may have talked Chico into bringing in another liquid yeast vendor today. Trying to get him to bring in some of the Brett, Lacto, and Hybrid Saison strains from Omega Yeast Labs in Chicago.
This post was edited on 1/28/15 at 3:33 pm
Posted on 1/28/15 at 3:53 pm to LSUGrad00
Omega makes some good stuff from what I hear. I tried to get some of their Drie from a guy out in CO, but our secretary threw the envelope out.
Lots of good yeast companies these days. Same guy I ordered the Drie from just went online with his yeast side project. Boutique yeast
Other inline or coming online:
Southyeast
Bootleg Biology
RVA
Lots of good yeast companies these days. Same guy I ordered the Drie from just went online with his yeast side project. Boutique yeast
Other inline or coming online:
Southyeast
Bootleg Biology
RVA
Posted on 1/28/15 at 3:57 pm to BottomlandBrew
quote:
Drie
Is this the BSI strain?
Posted on 1/28/15 at 3:59 pm to LSUGrad00
Yeah. I got that mixed up. It was BSI Drie I was supposed to be getting. Not Omega.
Posted on 1/29/15 at 9:09 am to BottomlandBrew
Brew Equipment Question:
I want to eventually go away from my gravity system, and go to a converted keg mash/tun system using pumps. How hard is it to clean out the pumps? Is it as simple as flushing some water with pbw through the lines?
I want to eventually go away from my gravity system, and go to a converted keg mash/tun system using pumps. How hard is it to clean out the pumps? Is it as simple as flushing some water with pbw through the lines?
Posted on 1/29/15 at 9:13 am to BugAC
I just back flow water through them as I'mccleaning up after a brew session
Posted on 1/29/15 at 9:23 am to LSUGrad00
And speaking of yeast, I'm planning on kegging my brett IPA tonight, so I'll set aside a vial of CS yeast and shoot you an email.
Posted on 1/29/15 at 9:24 am to Fratastic423
Like frat said, pumps are easy to clean with some hot water.
If you get the high temp silicone tubing, you can just boil those clean.
the most difficult thing to clean on my setup is the ball valves that are attached to the kettles and connectors on the lines. No matter how much hot water I run some of those they just wont' come clean unless I take them apart.
If you get the high temp silicone tubing, you can just boil those clean.
the most difficult thing to clean on my setup is the ball valves that are attached to the kettles and connectors on the lines. No matter how much hot water I run some of those they just wont' come clean unless I take them apart.
Posted on 1/29/15 at 9:27 am to BottomlandBrew
quote:
I'm planning on kegging my brett IPA tonight, so I'll set aside a vial of CS yeast and shoot you an email.
I'm in the process of building up a starter from the dregs of CS Wild Wild Brett Batch 100. It's supposed to be all brett, but that beer was REALLY tart. After I build it up, I want to plate it and verify that nothing else is in there.
I can send a vial your way.
Posted on 1/29/15 at 10:07 am to LSUGrad00
quote:
the most difficult thing to clean on my setup is the ball valves that are attached to the kettles and connectors on the lines. No matter how much hot water I run some of those they just wont' come clean unless I take them apart.
I've never really had issues with my valves. However, i haven't really thought to clean those. My process usually goes.
As i'm boiling the wort, i'm cleaning my mash tun (10 gallon cooler). Once it's rinsed out well and all the grain is out, i fill it up with hot water and PBW and let it sit over night. Next day i open the valve and let it drain.
Same goes with my brewpot.
Posted on 1/29/15 at 11:34 am to BugAC
quote:
I've never really had issues with my valves. However, i haven't really thought to clean those
me either, until brulosophy.com posted this...
Posted on 1/29/15 at 3:31 pm to LSUGrad00
That's what's known as "house flavor."
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