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Message
re: Homebrewing: In-Process Thread
Posted on 5/10/15 at 5:32 pm to rbWarEagle
Posted on 5/10/15 at 5:32 pm to rbWarEagle
Do you add yeast nutrients to your boil? I think it helps.
1
Posted on 5/10/15 at 6:06 pm to TigerSTPelurker
Nope.
I'm under the impression that the high ABV is just making the carbonation take longer.
I'm under the impression that the high ABV is just making the carbonation take longer.
Posted on 5/10/15 at 9:14 pm to rbWarEagle
Rbwareagle, what temperature are you bottle conditioning? You should be bottle conditioning at ferment temperatures. You have to think that those little yeasts are still trying to ferment the little bit of sugar in the bottle. If you are not at ferment temp when bottle conditioning then I would suggest you raise the temp 4 or 5 degrees above ferment temps and take each bottle and very gently swirl the bottle to get the yeast suspended again. After 4 days return back to normal ferment temps and let sit another week or so.
Posted on 5/11/15 at 8:29 am to BugAC
Right now I'm conditioning at around 72-74. Same temps I was fermenting at, just a little warmer. I will definitely give them a swirl, though. I've heard different theories on that, but I'm sure it won't hurt anything. I'm sure my girlfriend won't mind the house not being so cold for a couple of days 
Posted on 5/11/15 at 11:08 am to rbWarEagle
Taking an unofficial Homebrew Thread Poll:
I have a 15 gallon LA 1 Whisky Barrel that I just pulled an Imperial Porter out of. I figure I have one/maybe two more use(s) in it before I probably should move towards a lambic. So what should I put in it?
A: Belgian Quad/Dubbel
B: RIS (not really feeling)
C: Barelywine
D: Alt
E: IPA
F: Write in Candidate
And Go
I have a 15 gallon LA 1 Whisky Barrel that I just pulled an Imperial Porter out of. I figure I have one/maybe two more use(s) in it before I probably should move towards a lambic. So what should I put in it?
A: Belgian Quad/Dubbel
B: RIS (not really feeling)
C: Barelywine
D: Alt
E: IPA
F: Write in Candidate
And Go
Posted on 5/11/15 at 11:11 am to Fratastic423
Quad
Posted on 5/11/15 at 11:12 am to Fratastic423
quote:
B: RIS
Posted on 5/11/15 at 11:13 am to Fratastic423
F. Doppelbock
Posted on 5/11/15 at 11:14 am to Fratastic423
quote:
C: Barelywine
Posted on 5/11/15 at 11:16 am to Fratastic423
Barleywine
RIS
Alt
Quad
RIS
Alt
Quad
Posted on 5/11/15 at 11:19 am to Fratastic423
quote:
Belgian
quote:
Dubbel
Posted on 5/11/15 at 11:28 am to Fratastic423
quote:
C: Barelywine
Posted on 5/11/15 at 1:18 pm to Fratastic423
F: Euro Lager
Posted on 5/11/15 at 1:44 pm to Fratastic423
B: RIS
Posted on 5/11/15 at 1:53 pm to Fratastic423
quote:
one/maybe two more use(s) in it before I probably should move towards a lambic.
If 1, do a double IPA
If 2, do a barleywine then a double IPA
I've only ever had a couple of BBA IIPA's but they are a pretty neat style. 15 gal might be a lot though. Barleywine or RIS is probably safer to store for longer after you bottle/keg.
Posted on 5/11/15 at 2:35 pm to kennypowers816
quote:
I did a little reading on the old google machine and on the TD recipe thread, and it seems that wyeast 3711 French Saison might be a good choice because it's "extract friendly" and pretty low maintenance. Also, I understand the flavors aren't overpowering which might be a good thing since we are hoping to crowd please a little more with this beer.
Does anyone have any good experiences with 3711?
Wanted to address this after you told me about it.
Saison's are incredibly easy, especially with 3711. 3711 ferments at typical ale temps 70-72 degreees. You can also raise the temps and it will ferment just fine. If you want it to finish very low, boost your fermenting temperature to about 78 the first 24 hours or so. I also suggest a yeast starter.
I find 3711 to impart a little spiciness. I really want to try a Belgian strand when i get the chance. 3711 is fine. But i've brewed 5 saisons, all of them using 3711. Need to branch out.
Posted on 5/11/15 at 2:41 pm to BugAC
Thanks for the tips. I am going to crack the one you gave me later this week and let the ladies taste it too. Assuming it goes well, I think we are going to convert to extract and brew it in a couple of weeks.
Btw, I can't remember which numbers were which styles. I think they were 25, 26, 27 maybe, and I think you said Saison, Brown Ale and Pale Ale. But I don't remember which one is which. Do you know off the top of your head?
Thanks again for sharing. Looking forward to enjoying a lot of it this week.
ETA: Maybe 24, 25 and 26 (just saw LSUGrad00's post)
Btw, I can't remember which numbers were which styles. I think they were 25, 26, 27 maybe, and I think you said Saison, Brown Ale and Pale Ale. But I don't remember which one is which. Do you know off the top of your head?
Thanks again for sharing. Looking forward to enjoying a lot of it this week.
ETA: Maybe 24, 25 and 26 (just saw LSUGrad00's post)
This post was edited on 5/11/15 at 3:10 pm
Posted on 5/11/15 at 2:46 pm to kennypowers816
I've been fermenting 3711 at likes 78/80 with good results. You don't even need to keep it in the low 70's if you dont want to/cant
Posted on 5/11/15 at 3:07 pm to BugAC
quote:
I find 3711 to impart a little spiciness. I really want to try a Belgian strand when i get the chance. 3711 is fine. But i've brewed 5 saisons, all of them using 3711. Need to branch out.
Drinking your French Benefits Saison (24) now. You did a really nice job on this beer, thanks for sharing.
Is this one oak aged? I can see this being a nice gateway type of beer for someone who enjoys wine but doesn't know where to start with beer.
Posted on 5/11/15 at 3:14 pm to kennypowers816
24 - French Benefits Saison
25 - Brown Chicken Brown Cow Brown Ale
26 - Galaxy XPA
25 - Brown Chicken Brown Cow Brown Ale
26 - Galaxy XPA
This post was edited on 5/11/15 at 3:19 pm
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