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1
Posted on 2/6/15 at 11:54 am to Fratastic423
It wakes up.
Posted on 2/6/15 at 8:53 pm to LSUGrad00
quote:
both 'American Sours' and 'Wild Brews' have a ton of information and are excellent resources for non-saccharomyces brewing
I highly recommend reading both of those. I don't do anything that isn't covered in one of those two books. The biggest thing is just being willing to tie up fermentors for long periods of time. I've got 35 gallons dedicated to sours and 7.5 gallons dedicated to faster turnover brews.
Posted on 2/7/15 at 10:57 pm to rds dc
quote:
I don't do anything that isn't covered in one of those two books.
I saw you with that Pediocockus......I dont think that was in the book.
Posted on 2/8/15 at 9:27 am to Zappas Stache
quote:
I saw you with that Pediocockus......I dont think that was in the book.
Hey! Don't go telling people that!
Well this will be interesting... I have a grapefruit brett ale fermenting in the garage and my heating system went haywire and it got up to 100 F! It was a super cheap brew, probably less than $15 for the whole 6 gallons. It smells fine but not sure if it's worth holding or if I should dump it?
Posted on 2/8/15 at 10:06 am to rds dc
Just ferment as normal, bottle and ship it all to me. I'll take care of it.
Question: so I'm splitting my batch in 2 3 gallon fermenters. The problem, is that one fermenter will have plenty of headspace. I don't want my brew to be oxidized, and that half will be racked onto blood oranges. Will the sugar in the blood oranges ferment enough to push out any O2 left in the fermenter, or shoul I add a little honey or turbinado to kick start a secondary fermentation to ensure that headspace of O2 becomes co2?
Question: so I'm splitting my batch in 2 3 gallon fermenters. The problem, is that one fermenter will have plenty of headspace. I don't want my brew to be oxidized, and that half will be racked onto blood oranges. Will the sugar in the blood oranges ferment enough to push out any O2 left in the fermenter, or shoul I add a little honey or turbinado to kick start a secondary fermentation to ensure that headspace of O2 becomes co2?
Posted on 2/8/15 at 12:09 pm to BugAC
Checked in on a couple beers this morning. The kriek is going fine. Crystal clear with a slight pink hue and a fruity sourness developing.
The biere de garde/cabernet sauvignon is struggling to ferment. It's pushing over 10% ABV and it's a pretty acidic environment, so it's slow going. If all goes well, it will end up around 11.5%. I'm not sure how brett, lacto, and pedio do in those sorts of environments, so we'll see. I know my sacch is probably gone. I may keep throwing dregs at it to boost the biodiversity and see if something can survive in there. If all else fails, I might be looking at a wine or champagne yeast to try and get the last few points.
The biere de garde/cabernet sauvignon is struggling to ferment. It's pushing over 10% ABV and it's a pretty acidic environment, so it's slow going. If all goes well, it will end up around 11.5%. I'm not sure how brett, lacto, and pedio do in those sorts of environments, so we'll see. I know my sacch is probably gone. I may keep throwing dregs at it to boost the biodiversity and see if something can survive in there. If all else fails, I might be looking at a wine or champagne yeast to try and get the last few points.
Posted on 2/9/15 at 12:03 pm to BugAC
quote:
should I add a little honey or turbinado to kick start a secondary fermentation to ensure that headspace of O2 becomes co2?
You shouldn't have to do anything, after transferring onto the fruit the yeast will produce enough CO2 to prevent oxidation.
I think oxidation is another one of those things that homebrewers worry too much about.
Most examples of oxidation in homebrew that I've seen were a direct result of errors in handling/bottling the beer or a beer that wasn't bottled properly and aged for a significant period of time.
Posted on 2/9/15 at 12:44 pm to LSUGrad00
quote:
I think oxidation is another one of those things that homebrewers worry too much about.
"Headspace"
Posted on 2/9/15 at 12:51 pm to s14suspense
and, i missed the registration for the National Homebrewers Competition....
Posted on 2/9/15 at 4:00 pm to LSUGrad00
quote:
I think oxidation is another one of those things that homebrewers worry too much about.
Most examples of oxidation in homebrew that I've seen were a direct result of errors in handling/bottling the beer or a beer that wasn't bottled properly and aged for a significant period of time.
I don't know. Based on my experience judging beer comps, they don't worry about it enough.
Posted on 2/9/15 at 9:34 pm to BugAC
Secondaried my saison. The left was racked onto a small amount of french oak chips, about 4 oz. the right was racked onto 1.5 lbs of blood oranges. Sucked up a good bit of yeast from primary in the second one.
This post was edited on 2/10/15 at 7:05 am
Posted on 2/9/15 at 10:03 pm to BugAC
quote:
Secondaried my saison. The left was tacked onto a small amount of french oak chips, about 4 oz. the right was racked onto 1.5 lbs of blood oranges. Sucked up a good bit of yeast from primary in the second one.
Looks good! Where is the gravity at this point?
Posted on 2/9/15 at 11:34 pm to rds dc
1.008
Definitely seeing some bubbles in the airlock on the blood orange one. Not as many of any on the oak.
Definitely seeing some bubbles in the airlock on the blood orange one. Not as many of any on the oak.
This post was edited on 2/10/15 at 7:25 am
Posted on 2/10/15 at 7:13 am to BugAC
I'd drink it.
Posted on 2/10/15 at 7:26 am to s14suspense
And for Bug's brew "panic" of the month, i noticed a sound coming from the racking cane. It sounded like maybe some air was being picked up as it was transferring wort. I hope i didn't oxidize (this seems to be my worry of the month) the brew. I need a new racking cane. Anyway, i know, DWRHAH.
I did taste the wort and it is outstanding. The fresh blood orange peel stands out much more than the dried grapefruit peel i used last year. It is sitting at just under 7%. Hoping the secondary for a couple weeks pushes it down to .006/.005
I did taste the wort and it is outstanding. The fresh blood orange peel stands out much more than the dried grapefruit peel i used last year. It is sitting at just under 7%. Hoping the secondary for a couple weeks pushes it down to .006/.005
This post was edited on 2/10/15 at 7:28 am
Posted on 2/10/15 at 7:36 am to BugAC
quote:
And for Bug's brew "panic" of the month, i noticed a sound coming from the racking cane. It sounded like maybe some air was being picked up as it was transferring wort. I hope i didn't oxidize (this seems to be my worry of the month) the brew. I need a new racking cane. Anyway, i know, DWRHAH.
Morebeer's Sterile Siphon Starter is a good one. I'm sure LAH sells an equivalent.
Posted on 2/11/15 at 7:57 am to BugAC
I don't think it's wort anymore.
and I think you worry too much
and I think you worry too much
Posted on 2/11/15 at 8:50 am to rds dc
quote:
I have a grapefruit brett ale fermenting in the garage and my heating system went haywire and it got up to 100 F!
Update on this, I left this in the garage to cool down but never saw anymore air lock activity. I thought about taking a gravity reading but decided it wasn't worth the cleaning since Brett never goes completely still like that. So I took the hop & yeast slurry from the secondary that I had my Brett pale ale in and dumped that into the grapefruit ale. Now the air lock is bubbling along this morning, so maybe this brew can be salvaged?
Posted on 2/11/15 at 9:47 am to BugAC
quote:
And for Bug's brew "panic" of the month, i noticed a sound coming from the racking cane. It sounded like maybe some air was being picked up as it was transferring wort. I hope i didn't oxidize (this seems to be my worry of the month) the brew. I need a new racking cane. Anyway, i know, DWRHAH.
This is a legitimate BugAC Worry. Maybe not full panic. My autosiphons have had this problem before. It can indeed oxidize your beer if you're not paying attention. It happened with one of my wines one time. Had to dump 6 gallons of wine. I solved this problem by pouring some water down in the top of the autosiphon. That way it only sucks up water and not air.
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