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re: Homebrewing: In-Process Thread
Posted on 5/11/15 at 3:16 pm to LSUGrad00
Posted on 5/11/15 at 3:16 pm to LSUGrad00
quote:
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.
Thanks. Yes that is the oak aged one. I didn't use very much oak though. Next time i'll step it up a little with some more oak.
0
Posted on 5/11/15 at 3:20 pm to BugAC
quote:
24 - French Benefits Saison
25 - Brown Chicken Brown Cow Brown Ale
26 - Galaxy XPA
Thanks againPosted on 5/11/15 at 3:25 pm to kennypowers816
quote:
Thanks again
Anytime. And let me know your honest opinions. I can only get better if i get true feedback. I will say that I wish the hops in the brown ale were as fresh as when i first cracked the bottle. Tasted like a black IPA almost. It's still good, just not as much hops presence.
And the Galaxy XPA i find is getting tastier the more time goes by. Granted it's still pretty fresh (5 weeks old i believe).
This post was edited on 5/11/15 at 3:31 pm
Posted on 5/11/15 at 4:24 pm to BugAC
quote:
et me know your honest opinions. I can only get better if i get true feedback.
Will do. Excited about all 3. Going to try to crack them sooner rather than later.
Posted on 5/11/15 at 9:50 pm to kennypowers816
Just had a small pour of Bug's French Benefits. Great beer. I really really enjoyed it and although my sample size is small, definitely the best homebrew I've had so far.
I loved the spice level but if I have to come up with a small criticism, I would probably go without the oak or the added wine. It was a tad too dry for me. But again, I'm literally just nit-picking and that's my preference (or lack thereof) for oak and wine.
The wife enjoyed it as well but she actually said she would prefer less spice. I would tell her to STFU but I'm trying to get her feedback because we are thinking about brewing it as a crowd pleaser.
Just kidding on telling her to STFU but in all seriousness, great beer. I really appreciate you sharing it.
I loved the spice level but if I have to come up with a small criticism, I would probably go without the oak or the added wine. It was a tad too dry for me. But again, I'm literally just nit-picking and that's my preference (or lack thereof) for oak and wine.
The wife enjoyed it as well but she actually said she would prefer less spice. I would tell her to STFU but I'm trying to get her feedback because we are thinking about brewing it as a crowd pleaser.
Just kidding on telling her to STFU but in all seriousness, great beer. I really appreciate you sharing it.
Posted on 5/11/15 at 10:15 pm to kennypowers816
Bug - KennyP shared it with me as well. Great beer man!
I loved the spice. Got plenty of expected saison aroma. Banana type aroma and flavor balanced by the subtle hops and pleasant spice. The wine added a nice sweetness, but enough tannin-y dryness, I guess from the oak. Also, I'm sure the 3711 fermented way low. I really dig the dryness, but that's my preference. It was a tad warming on the alcohol level, which as I drank it, I minded that less and less, but I definitely felt it In my chest.
Is that clean warming alcohol level from the turbinado sugar addition? Was curious about that 5% of your fermentables and its purpose? Just as a noob question and not as a critique.
Really great beer and thanks again for sharing
I loved the spice. Got plenty of expected saison aroma. Banana type aroma and flavor balanced by the subtle hops and pleasant spice. The wine added a nice sweetness, but enough tannin-y dryness, I guess from the oak. Also, I'm sure the 3711 fermented way low. I really dig the dryness, but that's my preference. It was a tad warming on the alcohol level, which as I drank it, I minded that less and less, but I definitely felt it In my chest.
Is that clean warming alcohol level from the turbinado sugar addition? Was curious about that 5% of your fermentables and its purpose? Just as a noob question and not as a critique.
Really great beer and thanks again for sharing
Posted on 5/11/15 at 10:40 pm to HungryFisherman
Thanks guys. Appreciate the feedback. And I ended up not adding any wine to the brew. Ilol post the tecipe tomorrow as I believe I've tweaked it a little. The spice is purely from the yeast, the oak, and the fact it finished so dry. I used the turbinado to dry it out a little bit didn't expect it to finish down to 1.006. I made a good sized starter and the stir plate I just bought at the time, so my yeast was much healthier this go round.
I agree that it is a little hot. It stands at 7% and that's a bit high for finsishkng as dry as it did. The blood orange version cuts the dryness a little, just from my perception.
I also used very little ok chips, but again I'll post the recipe tomorrow. Don't remember the exact amount.
This was my 2nd time brewing this recipe and I believe it may be one of my better recipes. Kenny, if I knew you were sharing I would have given you a couple bottles of each. Next time you are in town give me a heads up and I'll give you some more homebrews.
Eta: I just remembered I have a few bottles of my stingy Jack pumpkin saison. If I would have thought about it I would have grabbed some of those as well.
I agree that it is a little hot. It stands at 7% and that's a bit high for finsishkng as dry as it did. The blood orange version cuts the dryness a little, just from my perception.
I also used very little ok chips, but again I'll post the recipe tomorrow. Don't remember the exact amount.
This was my 2nd time brewing this recipe and I believe it may be one of my better recipes. Kenny, if I knew you were sharing I would have given you a couple bottles of each. Next time you are in town give me a heads up and I'll give you some more homebrews.
Eta: I just remembered I have a few bottles of my stingy Jack pumpkin saison. If I would have thought about it I would have grabbed some of those as well.
This post was edited on 5/11/15 at 10:44 pm
Posted on 5/11/15 at 10:44 pm to BugAC
that's what I get for assuming and reading the recipe before tasting. Really nice beer. I'd love to brew it and will likely be on our list to brew. Posted on 5/11/15 at 10:45 pm to HungryFisherman
Well I added wine the first time I brewed it. I actually soaked the oak chips in about a 1/2 cup of white wine.
The 2nd time was no wine and just some light toast french oak chips with a quick spray of starsan.
The 2nd time was no wine and just some light toast french oak chips with a quick spray of starsan.
Posted on 5/12/15 at 7:50 am to BugAC
Here's the recipe.
French Benefits (2.0)
OG - 1.06
FG - 1.006
IBU - 24.4
ABV - 7%
Recipe Specifications
--------------------------
Boil Size: 7.62 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 3.5 SRM
Estimated IBU: 24.4 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 9 4.1 %
6 lbs 12.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 10 55.8 %
3 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 11 26.9 %
8.8 oz Wheat, White (Cargill) (2.9 SRM) Grain 12 4.5 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 13 4.1 %
0.50 oz Amarillo Gold [8.50 %] - First Wort 60.0 Hop 14 14.4 IBUs
8.8 oz Turbinado (10.0 SRM) Sugar 15 4.5 %
0.50 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 16 10.0 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 17 -
1.00 oz Blood Orange Peel (Boil 5.0 mins) Herb 18 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 19 -
1.00 oz Oak Chips (Secondary 7.0 days) Flavor 20 -
- Mashed in at 147 for 60 minutes.
Next time i brew it, i'll probably soak the oak chips in white wine again. It cuts down on some of the tannin extraction. I'd also either probably lower the ABV to about 6 to 6.5%.
French Benefits (2.0)
OG - 1.06
FG - 1.006
IBU - 24.4
ABV - 7%
Recipe Specifications
--------------------------
Boil Size: 7.62 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 3.5 SRM
Estimated IBU: 24.4 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 9 4.1 %
6 lbs 12.0 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 10 55.8 %
3 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 11 26.9 %
8.8 oz Wheat, White (Cargill) (2.9 SRM) Grain 12 4.5 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 13 4.1 %
0.50 oz Amarillo Gold [8.50 %] - First Wort 60.0 Hop 14 14.4 IBUs
8.8 oz Turbinado (10.0 SRM) Sugar 15 4.5 %
0.50 oz Amarillo Gold [8.50 %] - Boil 30.0 min Hop 16 10.0 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 17 -
1.00 oz Blood Orange Peel (Boil 5.0 mins) Herb 18 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 19 -
1.00 oz Oak Chips (Secondary 7.0 days) Flavor 20 -
- Mashed in at 147 for 60 minutes.
Next time i brew it, i'll probably soak the oak chips in white wine again. It cuts down on some of the tannin extraction. I'd also either probably lower the ABV to about 6 to 6.5%.
This post was edited on 5/12/15 at 7:52 am
Posted on 5/12/15 at 8:15 am to BugAC
quote:
Kenny, if I knew you were sharing I would have given you a couple bottles of each. Next time you are in town give me a heads up and I'll give you some more homebrews.
No worries. We are pretty accustomed to sharing and still each got a good taste. Thanks again for the homebrews and the ghost. I really appreciate it. Its definitely helping us with our decision on what to brew next.
Posted on 5/12/15 at 8:29 am to kennypowers816
quote:
kennypowers816
Are y'all making yeast starters with your brews yet?
If not, i highly suggest it. I started making starters about 4 brews in. I got tired of pitching yeast straight out the vial/pack and waiting on fermentation to start. The starter pretty much guarantees fermentation starting quickly, and is overall better for the beer, IMO.
Healthy yeast makes a great beer. I'll see if i can find the youtube video on how to make a starter, but it's pretty simple. In Palmer's How to Brew he has instructions on making one also.
LINK
quote:
Boil a pint (1/2 quart) of water and stir in 1/2 cup of DME.
I doubled this to 4 cups water, to 1 cup of DME for my starters. You are basically brewing a mini batch of beer.
So i boil my water, add the DME and 1/2 tsp of yeast nutrient and boil for about 10 minutes. Cool it down in an ice bath in the sink, then pour it into my erlinmeyer flask. I then pitch the yeast in the flask and you can either cover it with tin foil sprayed with star san, or use a foam stopper, like i do, to allow a little oxygen to get in. I have a stir plate i use now, but it's not necessary. Simply put it in a dark cabinet or somewhere and every time you walk by it, just give it a little swirl to get the yeast in suspension. I usually do my starters 24-48 hrs before brew day.
I even do starters on gigayeast packs, which may be unnecessary. I typically do those starters about 12-24 hours previous to brew day. They should already have close to 200 billion cells, so my starter is only helping.
Posted on 5/12/15 at 8:41 am to BugAC
quote:
I even do starters on gigayeast packs, which may be unnecessary.
I do the same thing...
Posted on 5/12/15 at 9:56 am to BugAC
quote:
Are y'all making yeast starters with your brews yet?
We didn't on our first 3, but we did for our last one, an IPA, and it definitely seemed to help.
Thanks for the tips. We pretty much followed Palmer's instructions. We did it in a growler and will probably keep doing that for now, but we may upgrade to a flask and stir plate eventually.
Posted on 5/12/15 at 10:49 am to BugAC
quote:
Are y'all making yeast starters with your brews yet?
If not, i highly suggest it. I started making starters about 4 brews in. I got tired of pitching yeast straight out the vial/pack and waiting on fermentation to start. The starter pretty much guarantees fermentation starting quickly, and is overall better for the beer, IMO.
I didn't for mine and my fermentation started almost immediately. It probably would have got to full speed sooner if I had, I suppose.
Posted on 5/12/15 at 10:49 am to LSUGrad00
So i was reading last night on here, that this year's ghost batch is different due to some hop changes and mainly a change in ph. Does anyone know the affects of the ph or when the change happens?
When i brew i typically aim for the 5.2-5.5 threshold. ARe the ph changes happening post mash? If so, i've never adjusted ph post mash. How does one go about measuring and doing this if required?
When i brew i typically aim for the 5.2-5.5 threshold. ARe the ph changes happening post mash? If so, i've never adjusted ph post mash. How does one go about measuring and doing this if required?
Posted on 5/12/15 at 10:50 am to rbWarEagle
quote:
I didn't for mine and my fermentation started almost immediately. It probably would have got to full speed sooner if I had, I suppose.
It's not necessary, but it only helps. Keep those yeasts happy and it will pay off in the end.
Posted on 5/12/15 at 10:52 am to BugAC
quote:
So i boil my water, add the DME and 1/2 tsp of yeast nutrient and boil for about 10 minutes.
What about the yeast nutrients? Do they really make a difference? Only use them in a starter or in the wort as well?
Posted on 5/12/15 at 10:54 am to BugAC
quote:
It's not necessary, but it only helps. Keep those yeasts happy and it will pay off in the end.
Yeah, maybe this fricking beer would have carbonated quicker
Posted on 5/12/15 at 10:55 am to kennypowers816
quote:
What about the yeast nutrients? Do they really make a difference? Only use them in a starter or in the wort as well?
I suppose they do make a difference. It's essential yeast food to help encourage cell growth. I use them only in the starter. Though you could probably throw it in the wort instead and have the same results. I use it in the starter to get those cells growing faster that way when i pitch, it takes only a couple hours to start fermenting.
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