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re: Homebrewing: In-Process Thread
Posted on 3/16/15 at 10:16 am to Fratastic423
Posted on 3/16/15 at 10:16 am to Fratastic423
Didn't really even think about that impact, since I've only done it when kegging.
Okay, scratch that, if you're bottling, add the strawberries in secondary.
Okay, scratch that, if you're bottling, add the strawberries in secondary.
1
Posted on 3/16/15 at 10:30 am to LSUBoo
Dammit Boo get your act together.
Posted on 3/16/15 at 10:32 am to LSUGrad00
quote:
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.
good, because Supplication is my inspiration.
think it would be best to cold crash it before racking it to a secondary to get as much yeast out as I can?
Posted on 3/16/15 at 10:33 am to Fratastic423
I still stand by my method if he's kegging the beer.
Posted on 3/16/15 at 10:39 am to LoneStarTiger
Removing the yeast may not make a huge difference on a homebrew scale, but I don't think it would hurt to crash it before hand.
I think Frat and/or S14 made a consecration clone.. they may have some better insight.
I think Frat and/or S14 made a consecration clone.. they may have some better insight.
Posted on 3/16/15 at 10:42 am to LSUGrad00
quote:
I think Frat and/or S14 made a consecration clone.. they may have some better insight.
That we did. we need to rebrew that beer. We didn't cold crash it if my memory serves me correctly. we did move it into a secondary though once we added the currants and the bacteria blend. We added the wood about a month before bottling.
Posted on 3/16/15 at 10:43 am to LoneStarTiger
quote:
think it would be best to cold crash it before racking it to a secondary to get as much yeast out as I can?
I've heard conflicting information from both sides and both sides are pretty convinced of their way. Some say to get as much primary yeast out of it. Others say to leave it all in. Pick your poison.
Posted on 3/16/15 at 11:33 am to BottomlandBrew
On another topic.....It is Zapp's Week!!!
I do not have a beer to serve to the masses this year
but you know I will be bringing it to our pre-party. Everyone is welcome to the Brasseurs a la Maison preparty which starts around 1030. If you are a vendor you can enter the festival through the back gate with us, if you have a general ticket you will have to walk around to the front to enter. Hit me up if you need more information.
I do not have a beer to serve to the masses this year
but you know I will be bringing it to our pre-party. Everyone is welcome to the Brasseurs a la Maison preparty which starts around 1030. If you are a vendor you can enter the festival through the back gate with us, if you have a general ticket you will have to walk around to the front to enter. Hit me up if you need more information. 
Posted on 3/16/15 at 12:31 pm to Fratastic423
quote:
On another topic.....It is Zapp's Week!!!
Got my tickets last week. I went in 2012 and had a blast. Had a honey do shower so couldn't go in 2013. Had a wedding to go to in 2014.
Posted on 3/16/15 at 12:35 pm to BottomlandBrew
FWIW, there is a ton of good info on Supplication clones with advice/tips from Vinnie and Michael Tonsmeire on HBT forums
this is gonna happen
this is gonna happen
Posted on 3/16/15 at 12:38 pm to LoneStarTiger
I think our recipe is posted in the old recipe thread
Posted on 3/16/15 at 12:59 pm to Fratastic423
was it the More Beer kit?
Posted on 3/16/15 at 1:01 pm to LoneStarTiger
Yea, I think so. It came with the wood staves from RR.
Posted on 3/16/15 at 1:06 pm to Fratastic423
the info I was looking at had a couple recipes in it, and I think they both used french oak and pinot wine. I will probably try that route. I may soak the cubes in the wine a few days then add that
here is my plan:
71% 2-Row
18% Vienna
7.5% Crystal 40L
3.5% Carafa III
Mash @ 160 for 60 minutes
ferment with WLP 530 Abbey Ale (1.5L starter)
rack to secondary, add 2 oz French Oak cubes, 2 lb dried tart cherries, Rdsdc's brett blend, let it go for 3 months
add WLP655 Belgian Sour Mix, let it go 9-12 months
here is my plan:
71% 2-Row
18% Vienna
7.5% Crystal 40L
3.5% Carafa III
Mash @ 160 for 60 minutes
ferment with WLP 530 Abbey Ale (1.5L starter)
rack to secondary, add 2 oz French Oak cubes, 2 lb dried tart cherries, Rdsdc's brett blend, let it go for 3 months
add WLP655 Belgian Sour Mix, let it go 9-12 months
This post was edited on 3/16/15 at 1:17 pm
Posted on 3/16/15 at 1:15 pm to Fratastic423
quote:
On another topic.....It is Zapp's Week!!!
Kegging both of mine Wednesday.
Posted on 3/17/15 at 9:29 am to Fratastic423
I have been out of the brew game for a while, but would like to start back up again. Where and when are the Brasseurs meetings?
Posted on 3/17/15 at 9:35 am to Creamer
quote:
I have been out of the brew game for a while, but would like to start back up again. Where and when are the Brasseurs meetings?
Funny you should ask that... They have been held at The Cove and Corporate brew and draft for the last few years or so but we are looking at possible different venues in the future. The next meeting is scheduled to be held at Tiger Deaux-nuts
5162 Government St, Baton Rouge, LA 70806
on April 8th.
Posted on 3/17/15 at 9:37 am to s14suspense
Is there a good way to get updated on the meetings?
Posted on 3/17/15 at 9:40 am to Creamer
quote:
Is there a good way to get updated on the meetings?
Join the Facebook group and get on the e-mail list.
Posted on 3/17/15 at 9:41 am to LSUBoo
Will do, thanks.
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