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re: Homebrewing: In-Process Thread
Posted on 4/4/15 at 9:20 am to BottomlandBrew
Posted on 4/4/15 at 9:20 am to BottomlandBrew
Brewing in a bag on the stove went fairly well yesterday. Went with the no chill method, going into the plastic conical at about 115 last night. Still a little too warm to pitch first thing this morning at 84. Looking to get it down to about 75ish. Going with 3711 then the dregs of wicked weed bottles once it is ready for secondary with some kumquats. I'm hopeful that this will end up being good
1
Posted on 4/4/15 at 11:01 am to Fratastic423
That sounds pretty cool. BIAB always seemed kind of pointless once you have a cooler and false bottom but I guess if you don't feel like getting out the rig like you got then it makes some sense.
Posted on 4/4/15 at 4:33 pm to s14suspense
Yea, if I still had that mash tun I would have just done that. But since everything is keggles now that wasn't an option. I pitched at 79. Figured why the hell not
Posted on 4/4/15 at 5:18 pm to Fratastic423
Oh for sure. I'm sure it'll be fine.
Posted on 4/5/15 at 8:08 pm to Fratastic423
quote:
I pitched at 79. Figured why the hell not
I've done that several times with the no-chill method, never noticed a problem.
Posted on 4/5/15 at 9:30 pm to BugAC
I am looking into trying a partial grain saison. Does anyone have any tips or advice? Or any recipes for that matter. I have never brewed a saison. Thanks.
Posted on 4/5/15 at 9:51 pm to Creamer
I recommend the Bottomland Saison in the recipe thread. It is an all-grain, but you can convert it to partial
Posted on 4/6/15 at 9:15 am to LoneStarTiger
quote:
This makes me realize I know nothing about water chemistry in regards to brewing.
a timely Xbmt
water chemistry
Posted on 4/6/15 at 9:47 am to LoneStarTiger
Damn, he's not joking when he says they have great tap water for brewing...
Ca=4 Mg=1 Na=10 SO4=6 Cl=2 HCO3=33
Ca=4 Mg=1 Na=10 SO4=6 Cl=2 HCO3=33
Posted on 4/6/15 at 10:08 am to LSUGrad00
how do you find out the water profile for your area? I'm sure it is easier in larger metro areas than where I live
Posted on 4/6/15 at 10:17 am to LoneStarTiger
Some municipal water companies will give you at least a partial water profile for free.
If you are looking for a full water report, you can send a tap water sample off to Ward Labs. LINK
The report from Baton Rouge Water Company isn't great, but other people online have gotten something very similar to the Ward Labs report from their water provider.
If you are looking for a full water report, you can send a tap water sample off to Ward Labs. LINK
The report from Baton Rouge Water Company isn't great, but other people online have gotten something very similar to the Ward Labs report from their water provider.
This post was edited on 4/6/15 at 10:18 am
Posted on 4/6/15 at 12:42 pm to LSUGrad00
I didn't get to bottling anything this weekend, however we did move the 15 gallons of Imperial Porter into the LA 1 Whiskey barrel at the house. The beer is damn good on its own, so lets hope the fresh barrel turns it up to 11.
Saison is fermenting nicely but do not think it will be finished by tomorrow to transfer before I head to NYC for the week.
Saison is fermenting nicely but do not think it will be finished by tomorrow to transfer before I head to NYC for the week.
Posted on 4/6/15 at 9:20 pm to Creamer
quote:
I am looking into trying a partial grain saison. Does anyone have any tips or advice? Or any recipes for that matter. I have never brewed a saison. Thanks.
I used the Belgian Saison Wyeast 3724. It is recommended to ferment at 90 degrees and takes a long time. If you cannot do this, look for alternatives.
I am brewing some now and have set up an incubator.
But, it is coming out real good.
Posted on 4/7/15 at 8:33 am to chity
quote:
Belgian Saison Wyeast 3724
Never used this yeast before. Do you keep it at 90F the entire time or ramp up to that towards the end?
ETA: Congrats to BMoney on moving on to the second round of the NHC.
This post was edited on 4/7/15 at 8:35 am
Posted on 4/7/15 at 8:40 am to LSUGrad00
I start low and go high with 3724. Use a big arse starter too. Start at low 70's and go to mid 80s.
Posted on 4/7/15 at 8:55 am to BottomlandBrew
That's what I was thinking too, but I've never used the yeast.
We used Belle Saison dry yeast for our Iron Brewer beer and I was really happy with how that turned out. Its another good option for someone who doesn't want to mess with a starter.
We used Belle Saison dry yeast for our Iron Brewer beer and I was really happy with how that turned out. Its another good option for someone who doesn't want to mess with a starter.
Posted on 4/7/15 at 9:00 am to LSUGrad00
quote:
Never used this yeast before. Do you keep it at 90F the entire time or ramp up to that towards the end ?
I started it out at room temp and now have it at a consistent 85. It starts out very aggressive but starts to stall after a 3 or 4 days. I did use a starter.
Posted on 4/7/15 at 9:17 am to LSUGrad00
quote:
Congrats to BMoney on moving on to the second round of the NHC.
Thank you sir!
Gonna have to rebrew, since it's my coffee vanilla porter that I initially brewed on New Year's Day. I'm afraid that by the time they judge in June, the coffee may turn peppery. The wife is not mad to have 5 more gallons of it on hand.
Posted on 4/7/15 at 9:27 am to BMoney
'grats
Posted on 4/7/15 at 9:45 am to BottomlandBrew
whats the general accepted practice for when to add acid malt to the mash? I've added it with the rest of the grain for the entire 60 minute mash, and I've seen some call for adding it at the end of the mash.
I'm making a fortunate islands clone and was curious
I'm making a fortunate islands clone and was curious
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