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re: Homebrewing: In-Process Thread
Posted on 5/21/15 at 6:35 am to rbWarEagle
Posted on 5/21/15 at 6:35 am to rbWarEagle
It crashed out. The 2 I've left in my freezer blew up 
1
Posted on 5/21/15 at 9:41 am to LSURoss
Is there a way I can do this without freezing the shite out of the beer?Posted on 5/21/15 at 9:45 am to rbWarEagle
yep, put your bottling bucket in a fridge a day or so before you bottle. Everything that is suspended will fall to the bottom.
Posted on 5/21/15 at 9:50 am to LSURoss
That would have been a good idea, in retrospect. I feel like that would have made carbonation last way longer, though.
Posted on 5/21/15 at 8:07 pm to rbWarEagle
Can anyone tell me a good way to speed up the crashing process? Cycling between fridge and freezer? How long would it take just leaving it in the fridge. The beer is pretty cloudy if only left for a few hours.
Posted on 5/21/15 at 8:22 pm to rbWarEagle
I leave mine overnight at a minimum
I put one in tonight to keg next week
I put one in tonight to keg next week
Posted on 5/21/15 at 8:26 pm to LoneStarTiger
Sorry, should have specified.... I meant after bottling.
Posted on 5/21/15 at 10:52 pm to rbWarEagle
I haven't bottled in forever, but Bug's beers were crystal clear. Maybe he will chime in and give some pointers.
Brewed a 3 gallon BIAB batch of Kentucky Common today.
OG: 1.050
Mash @ 149 for 60 mins.
49% Pilsner
28% Flaked Maize
18% Flaked Rye
2% Crystal 120
2% Acid Malt
1% Black Patent
.5 oz Cluster @ 60mins
Not really sure what to expect from this beer.. Supposed to be a dry session ale with some rye spice. We will see.
Brewed a 3 gallon BIAB batch of Kentucky Common today.
OG: 1.050
Mash @ 149 for 60 mins.
49% Pilsner
28% Flaked Maize
18% Flaked Rye
2% Crystal 120
2% Acid Malt
1% Black Patent
.5 oz Cluster @ 60mins
Not really sure what to expect from this beer.. Supposed to be a dry session ale with some rye spice. We will see.
This post was edited on 5/21/15 at 10:54 pm
Posted on 5/21/15 at 11:01 pm to LSUGrad00
Huh. What yeast?
Posted on 5/22/15 at 8:18 am to s14suspense
Posted on 5/22/15 at 10:41 am to LSUGrad00
Ha. Yes. Was just listening to the President of BJCP talking about that presentation. Thanks. I'll check it out.
Posted on 5/22/15 at 6:22 pm to s14suspense
Got my peach witbier going, finally
I'm thinking about adding about 6 lbs of peaches to one fermentor and my wife wants me to add limes to the other. How do y'all think limes will taste?
I'm thinking about adding about 6 lbs of peaches to one fermentor and my wife wants me to add limes to the other. How do y'all think limes will taste?
Posted on 5/22/15 at 6:32 pm to LSUGrad00
quote:
Brewed a 3 gallon BIAB batch of Kentucky Common today.
Just bought a "Tennessee" common today from a local brewery. Not a bad beer. Seems like something that would be better out of a pint glass at the bar where you could have a few, but not bad. The only hint of acid is the very first hit on the tongue, then it moves towards malt and spice.
Posted on 5/22/15 at 6:32 pm to I_heart_beer
quote:
How do y'all think limes will taste?
Only one way to find out.
Posted on 5/22/15 at 6:47 pm to BottomlandBrew
Ok, you talked me into it. Will let y'all know how it tastes.
Posted on 5/23/15 at 9:26 am to I_heart_beer
I'm going to brew something today but not sure what yet. I have a bag of grain that has been sitting in my garage for about 3 weeks now - 7 lbs 2-row, 4 lbs Wheat, 1 lbs Acid. It looks like another cloudy & rainy week here in Dallas, so it probably won't be warm enough out in the garage for my saison yeast blend to really go off. I like to keep it close to 90.
I could do a hoppy 100% Brett wheat or I was also thinking about brewing a 100% Brett orange/chamomile/lavender wheat? I did a chamomile/lavender wit last year that turned out nice but needed a bit of sharpness added to it. So thinking that maybe the orange plus a bit more hops could do that.
I could do a hoppy 100% Brett wheat or I was also thinking about brewing a 100% Brett orange/chamomile/lavender wheat? I did a chamomile/lavender wit last year that turned out nice but needed a bit of sharpness added to it. So thinking that maybe the orange plus a bit more hops could do that.
Posted on 5/23/15 at 10:22 pm to rds dc
You can make something similar to the fortunate islands clone I just made and use your Brett to ferment it
You will need a bunch of Amarillo and citra though
You will need a bunch of Amarillo and citra though
This post was edited on 5/23/15 at 10:23 pm
Posted on 5/24/15 at 3:30 pm to LoneStarTiger
Brewing up an IPA today. El Dorado, Azacca, and Motueka hops. All new hops for me.
Posted on 5/24/15 at 6:20 pm to BugAC
So the three hops, here is what i get from the aroma.
El Dorado - Clean citrus. Very pleasant
Motueka - Flowery, Citrus. Also very nice
Azacca - Tropical Fruit, Pine notes, and peppery. This hop is pretty outstanding from smell. I may make an all Azacca hop pale ale or ipa one day. Or an all azacca/simcoe.
El Dorado - Clean citrus. Very pleasant
Motueka - Flowery, Citrus. Also very nice
Azacca - Tropical Fruit, Pine notes, and peppery. This hop is pretty outstanding from smell. I may make an all Azacca hop pale ale or ipa one day. Or an all azacca/simcoe.
Posted on 5/24/15 at 6:46 pm to BugAC
I remember Azacca being very spicy/peppery
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