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re: Homebrewing: In-Process Thread
Posted on 6/1/15 at 9:04 am to BottomlandBrew
Posted on 6/1/15 at 9:04 am to BottomlandBrew
I tried to close the gap in mine a little, and the wheat was giving my drill and mill a run for their money. So for the last third or so I went back to the normal width and that's where I had more uncrushed wheat than I should have.
1
Posted on 6/1/15 at 9:05 am to Fratastic423
Realistically I am ending up with a 5% IPA rather than a 6.2% one. My only concern (really slight) is that I over hopped it for a 5% beer. I am really not that concerned.
Posted on 6/1/15 at 9:32 am to Fratastic423
quote:
over hopped
Posted on 6/1/15 at 9:33 am to BMoney
From a bittering standpoint, not a flavor/aroma standpoint.
Posted on 6/2/15 at 10:45 am to Fratastic423
Sampling my island IPA while the Kentucky Common transfers to the keg.
Not to impressed by the common. It's an easy drinker for sure, but if not for the out of guidelines Rye addition it would taste like a boring cream ale. Maybe some styles are 'historic' for a reason.
ETA: #TeamCatPiss would not approve of this IPA. It's all citrus and stone fruit.
This post was edited on 6/2/15 at 10:48 am
Posted on 6/2/15 at 11:04 am to LSUGrad00
I love that glass. I need one of those.
I'm really happy with the way my plum wheat turned out, except for the appearance. I should have used pectic enzyme and gelatin to try to clean it up a little. It had a nice little twang to it from the 10% acid malt in the grain bill, but when I kegged it, I let my wife sample it and she thought she'd like it a little more tart. I added 1.5 oz of lactic acid to the keg, and it seems to be right where I hoped it would be.
Should be making a Vienna/Simcoe smash some time this week.
I'm really happy with the way my plum wheat turned out, except for the appearance. I should have used pectic enzyme and gelatin to try to clean it up a little. It had a nice little twang to it from the 10% acid malt in the grain bill, but when I kegged it, I let my wife sample it and she thought she'd like it a little more tart. I added 1.5 oz of lactic acid to the keg, and it seems to be right where I hoped it would be.
Should be making a Vienna/Simcoe smash some time this week.
Posted on 6/3/15 at 11:46 am to LoneStarTiger
Brewed tripel on sunday. Had airlock activity monday morning. I go look at it this morning and the fermentation has blown the lid of my bucket halfway off. It was secured tightly. Go check it a few minutes ago and the same thing.
I put a couple of heavy books on top of it, but it's already pressuring up against the books.
Any ideas outside of duct taping the shite out of it?
I put a couple of heavy books on top of it, but it's already pressuring up against the books.
Any ideas outside of duct taping the shite out of it?
Posted on 6/3/15 at 11:56 am to LSURoss
Is the blowoff tube not working?
Posted on 6/3/15 at 12:00 pm to LoneStarTiger
Just have an airlock and it's not jammed or clogged
Posted on 6/3/15 at 12:03 pm to LSURoss
Just open it up. Once fermentation starts to slow down put the lid back on.
Posted on 6/3/15 at 12:14 pm to Fratastic423
It won't get infected?
Posted on 6/3/15 at 1:27 pm to LSURoss
quote:
It won't get infected?
Probably not..
There is a lot of reverse CO2 pressure from fermentation so it's unlikely bacteria will float down in there.
Unless a bug crawls in there then you should be good.
Posted on 6/3/15 at 4:24 pm to LSUGrad00
quote:
Probably not..
There is a lot of reverse CO2 pressure from fermentation so it's unlikely bacteria will float down in there.
This. Also, the environment is now hostile to must organisms and the primary source of food is being devoured by the yeast.
Posted on 6/3/15 at 9:08 pm to rds dc
Has anyone here brewed a tea beer? I really enjoyed Stone's green tea one. Would you steep the tea while chilling the wort or make about a one gallon batch of the tea and add it to primary fermentation?
Posted on 6/3/15 at 9:24 pm to Chatagnier
I'd put the tea leaves in at 0'
Posted on 6/3/15 at 9:55 pm to Chatagnier
I've been thinking about brewing a deep south saison - use my sour saison yeast blend and add black tea (traditional iced tea) and some lemon peel? Add a bit of dark malt to get it a shade or two lighter than a brown ale
Posted on 6/4/15 at 8:54 am to rds dc
Going to brew my coffee stout again after my next batch. I can't remember how much coffee i cold steeped. Any suggestions?
I don't know if it was 2 oz or 4 oz. of cold steeped coffee.
Also, going to add cocoa nibs this go round. What is a good amount to get some hints of chocolate but not be overpowering.
I don't know if it was 2 oz or 4 oz. of cold steeped coffee.
Also, going to add cocoa nibs this go round. What is a good amount to get some hints of chocolate but not be overpowering.
Posted on 6/4/15 at 9:11 am to Chatagnier
quote:
Has anyone here brewed a tea beer? I really enjoyed Stone's green tea one. Would you steep the tea while chilling the wort or make about a one gallon batch of the tea and add it to primary fermentation?
Yep. Our team made a green tea wheat for the club Iron Brewer competition in 2014, and I've made it a couple times since then. Added the tea leaves at flameout and let them steep for 10 minutes or so before chilling. There are countless types of tea leaves to use. I've used a simple recipe with 50-50 wheat/2-row grain, one of the wheat yeasts (my preference is American Wheat 1010) and 60 minute hop addition of Hallertau or Tettnanger.
My last batch was brewed for Zapp's and I used 4 ounces of passionfruit tea from Highland Coffee. It turned the beer pink, which is what I was going for in the festival setting.
Posted on 6/4/15 at 9:33 am to BugAC
quote:
Going to brew my coffee stout again after my next batch. I can't remember how much coffee i cold steeped. Any suggestions?
You probably typed it out in this thread somewhere...
Posted on 6/4/15 at 9:38 am to s14suspense
quote:
You probably typed it out in this thread somewhere...
Did a search, couldn't find it. I did look back at some old texts just now and found it. 4 oz.
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