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re: Homebrewing: In-Process Thread
Posted on 3/13/15 at 7:41 am to Chatagnier
Posted on 3/13/15 at 7:41 am to Chatagnier
quote:
I was thinking 4 of each. Does this sound about right? Also what's a good malt for an american IPA? Shooting for around 6% abv fprnthis one if that helps.
8 oz. is plenty, but it does matter when you add them.
an oz. of citra at 60 min or FWH will start your bitterness pretty high, close to 60 or 70 IBU's depending on your malt bill.
Another oz. addition of either hop at 20 minutes might get you where you need on bitterness. Then i'd add an oz. of each at flameout. Then the rest save for dry hopping.
Malt that i prefer for IPA's, 2 row for the base in the 75-80% of grain bill range. I like using about 10%-15% of Vienna. It tends to really brighten up your malt bill. I then add about 5% of another malt, such as Caravienne or caramunich, or even a light crystal or honey malt. And maybe a small addition (3%) of carapils for foam stability and body. All in all, i like my IPA's in the 6-7% ABV range.
This post was edited on 3/13/15 at 7:43 am
1
Posted on 3/13/15 at 7:48 am to Chatagnier
quote:
Also what's a good malt for an american IPA? Shooting for around 6% abv fprnthis one if that helps.
The Kumquat IPA I did for Iron Brewer was 12 lbs 2-row, 2 lbs Crystal 20... it finished a little over 6%, but not by much.
Posted on 3/13/15 at 7:06 pm to BugAC
When adding fruit to a homebrew, what would be the time to add? At flame out? Primary? Secondary? I'm adding strawberries. I'm using fresh straberries.
I'm most likely going to do either a wheat, wit or blonde.
I'm most likely going to do either a wheat, wit or blonde.
Posted on 3/13/15 at 7:08 pm to MeatHammer09
I would add them to the primary after initial fermentation is done
Posted on 3/13/15 at 7:11 pm to LoneStarTiger
So basically once I see that I'm fermenting good add them? Will me popping the seal hurt my fermentation?
Posted on 3/13/15 at 8:04 pm to MeatHammer09
No, wait until fermentation is done. You can wait until there is no airlock activity then check your gravity, or just give it a couple days after it stops bubbling. Then you can open it and add the fruit.
Posted on 3/13/15 at 8:18 pm to LoneStarTiger
Awesome. Thanks
Posted on 3/15/15 at 9:58 am to MeatHammer09
Have y'all seen this from JK?
It is cool that more and more breweries are putting this kind of stuff out there.
It is cool that more and more breweries are putting this kind of stuff out there.
Posted on 3/15/15 at 3:45 pm to MeatHammer09
So I asked a question about kegging the other day, and several of yall were' kind enough to answer it. Thanks I served my homebrew at my St Patrick's day party and it went before the keg of Abita Amber! Very successful...thanks again.
I served my homebrew at my St Patrick's day party and it went before the keg of Abita Amber! Very successful...thanks again.Posted on 3/15/15 at 3:47 pm to TigerSTPelurker
Good deal. Glad to hear.
Posted on 3/15/15 at 6:56 pm to s14suspense
Well moving doesn't completely take away my ability to move, although wasn't my best day. I got to brew an American wheat yesterday and it's fermenting in a swamp cooler now. Based the recipe off the fortunate Island recipe but didn't use hop extract for bittering, I used a random half pack of a neutral bittering hop, horizon I think. Magically everything went well but I was short on volume by about a gallon. So my efficiency was off but for a first brew session at a new place it went well enough.
Posted on 3/16/15 at 9:13 am to Fratastic423
So is everyone else brewing a lot less lately, or just not posting about it?
I know my schedule has slowed down a lot since I don't bottle, I'm not brewing until I have an almost empty keg to refill.
I may try to take advantage of the still cooler temps and brew a (Earmuffs B!) brown ale to sour, something that will be left in a fermenter a while and then bottled.
if I want to go this route would I brew a brown and ferment like normal, then add bacteria and fruit, or one or the other first?
How long should I leave it on the fruit? At some point, if the fruit floats, there could be some spoilage issues I would think.
I know my schedule has slowed down a lot since I don't bottle, I'm not brewing until I have an almost empty keg to refill.
I may try to take advantage of the still cooler temps and brew a (Earmuffs B!) brown ale to sour, something that will be left in a fermenter a while and then bottled.
if I want to go this route would I brew a brown and ferment like normal, then add bacteria and fruit, or one or the other first?
How long should I leave it on the fruit? At some point, if the fruit floats, there could be some spoilage issues I would think.
Posted on 3/16/15 at 9:15 am to MeatHammer09
quote:
When adding fruit to a homebrew, what would be the time to add? At flame out? Primary? Secondary? I'm adding strawberries. I'm using fresh straberries.
I'm most likely going to do either a wheat, wit or blonde.
You could also puree the strawberries and add the juices (strain them!) straight into the keg, or if you bottle, straight into the bottling bucket before you start.
That was the method we went with for the strawberry cream ale at Iron Brewer last year and it worked extremely well.
Posted on 3/16/15 at 9:18 am to LSUBoo
That wouldn't cause an issue with it fermenting in the bottles?
Posted on 3/16/15 at 9:21 am to LoneStarTiger
I was about to ask the same question...
Posted on 3/16/15 at 9:27 am to LoneStarTiger
quote:
if I want to go this route would I brew a brown and ferment like normal, then add bacteria and fruit, or one or the other first?
This is how Russian River makes their sours... primary with saccharomyces, remove from yeast, add fruit and brett, wait 2 months then add lacto/pedio blend.
Posted on 3/16/15 at 9:31 am to LSUGrad00
Just stopping by to say that I'm jealous of your brew-knowledge and I wish I wasn't too lazy to learn how to brew my own IPAs and DIPAs.
Posted on 3/16/15 at 10:02 am to LoneStarTiger
I've been brewing less. I'd love to brew more, but I have to brew at my parents and I'm pretty much limited to weekends. Used to be I'd get Friday afternoons off and I'd brew pretty much every week or every other week. Now I'm lucky if I get one brew a month. I've been trying some new things to get more beer from a single brew day. So far no luck.
Posted on 3/16/15 at 10:05 am to LoneStarTiger
quote:
That wouldn't cause an issue with it fermenting in the bottles?
I suppose it might. I've only done it while kegging.
Posted on 3/16/15 at 10:13 am to LSUBoo
quote:
I suppose it might.
It would certainly have an impact, especially if you are bottling a sour beer. You could hypothetically use the fruit juice to bottle condition but you would have very little way to determine how much sugar you were adding. Big chance of either bottle bombs or flat beer.
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