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Message
re: Homebrewing: In-Process Thread
Posted on 8/3/15 at 4:36 pm to LSUGrad00
Posted on 8/3/15 at 4:36 pm to LSUGrad00
quote:
I would buy two packs for saflager 34/70
I think i'm going this route. 2 packs doesn't quite get me to my 400+ billion i need, but 3 packets gets me to 567. Any harm with using 3 packs?
1
Posted on 8/3/15 at 6:11 pm to BugAC
Well the next time you bastards tell me to RDWHAHB, I'll listen. Got a nice head of krausen in the fermenter. Have 3 packets of dry yeast just in case.
Cheers you bunch of know it alls.
Cheers you bunch of know it alls.
Posted on 8/3/15 at 6:18 pm to BugAC
Imagine that...
Posted on 8/3/15 at 6:44 pm to s14suspense
I did think about adding a packet of that yeast considering I was about 80 billion cells short with my starter.
Posted on 8/3/15 at 7:55 pm to BugAC
I'm still not sure you're going to be able to handle making a sour
Posted on 8/3/15 at 7:59 pm to LoneStarTiger
quote:
I'm still not sure you're going to be able to handle making a sour
Maybe it will have a direct opposite affect.
Posted on 8/3/15 at 8:07 pm to BugAC
Or this:
Posted on 8/3/15 at 8:10 pm to BugAC
I don't believe you.
Posted on 8/3/15 at 8:20 pm to BottomlandBrew
New fun thing just happened. So my el dorado, motueka, azacca IPA I made in early June changed all of a sudden. As you may know I wasn't too happy with it. Well I just cracked one open and the beer has changed. At least this bottle did. The beer wasn't overcarbed, the hops were nice bright and floral, and the color finally lightened to what it was supposed to be. Didn't think the beer would change that much in a matter of a couple weeks. Here is a picture from a month ago, 2 weeks ago and one from just now.
Same beer. Weird.
This post was edited on 8/3/15 at 8:22 pm
Posted on 8/4/15 at 11:40 am to BugAC
Bug, I think you asked about autolysis. Have you listened to the latest Sour Hours with Jester King? They mentioned finding a barrel that had a particularly tasty character and they found out it was the last one filled so it got a big yeast plug and the autolysis contributed that flavor, so they rack to barrels before primary fermentation is done so they get a little extra yeast into the barrels.
Posted on 8/4/15 at 12:47 pm to LoneStarTiger
quote:
Have you listened to the latest Sour Hours with Jester King?
I have not. I'm on episode 10. The one before the russian river episode.
Regarding autolysis, is that what you think is going on with the beers? Or are you just talking about it because i've asked about it before? I don't quite remember what i asked, but if i were to guess, i would think it would have something to do with wondering if the long times the wort spending in the fermenter while doing a sour, and the yeast autolysizing.
This post was edited on 8/4/15 at 12:50 pm
Posted on 8/5/15 at 2:58 pm to LoneStarTiger
Question on sours.
I'm still reading (thought not as often) and listening to the sour hour (again, not as often) to learn more on sour making before i dive in.
My favorite "sours" i've had so far have been mostly the stuff from Prairie. Funky Gold Amarillo, Gold, America, Eliza5beth are all fantastic. Funky Gold Amarillo being my favorite. What i've noticed with the majority of sour beers i really like, is that the sourness isn't overbearing. You get a low to moderate sourness in the beer as opposed to some that i've had that tasted like sour warheads.
How do you manage the sourness of a beer? Is it the type of souring agent (lacto, Brett?) or is it the amount of brett pitched or lacto/pedio added? Or is it a factor of the duration you allow the beer to sour? For example, letting it sit on sour wort for a long period would cause it to sour more, as opposed to tasting and once it gets to the ideal sourness, bottling the beer and cold crashing to stop the sour bugs from working (not sure if that is how sour bugs work, but you get my point).
I'm still reading (thought not as often) and listening to the sour hour (again, not as often) to learn more on sour making before i dive in.
My favorite "sours" i've had so far have been mostly the stuff from Prairie. Funky Gold Amarillo, Gold, America, Eliza5beth are all fantastic. Funky Gold Amarillo being my favorite. What i've noticed with the majority of sour beers i really like, is that the sourness isn't overbearing. You get a low to moderate sourness in the beer as opposed to some that i've had that tasted like sour warheads.
How do you manage the sourness of a beer? Is it the type of souring agent (lacto, Brett?) or is it the amount of brett pitched or lacto/pedio added? Or is it a factor of the duration you allow the beer to sour? For example, letting it sit on sour wort for a long period would cause it to sour more, as opposed to tasting and once it gets to the ideal sourness, bottling the beer and cold crashing to stop the sour bugs from working (not sure if that is how sour bugs work, but you get my point).
Posted on 8/5/15 at 4:00 pm to BugAC
quote:
How do you manage the sourness of a beer?
Short answer, you manage the sourness of a beer by the composition of the wort, what bugs you use, and when you pitch the bugs.
Example.... If you have a 50% pils / 50% Wheat beer mashed at 149F with an OG 1.040 with 5 IBUS and want to use lacto and sacc.
pitch lacto first you will get more acid and faster.
pitch lacto and sacc at the same time and you will get less acid and will take longer
pitch sacc then lacto you will get very little if any acid.
if you bump that wort composition by 5-10 IBUs, your lacto will hate you, but you will still get some acidity.
if you bump those wort composition by 15-20 IBUs, your lacto will tell you to go frick yourself and do nothing.
if you mash at 158F, there won't be enough simple sugars for lacto to do much at all with, but a pedio and brett blend will be happy as a pig in shite.
If you're going to brew sours you need to know what each bacteria likes, what it needs, and what it doesn't like.
ETA: I mailed out your score sheets from the competition today. Thanks for taking the time to enter.
This post was edited on 8/5/15 at 4:02 pm
Posted on 8/5/15 at 4:08 pm to LSUGrad00
quote:
if you bump that wort composition by 5-10 IBUs, your lacto will hate you, but you will still get some acidity.
if you bump those wort composition by 15-20 IBUs, your lacto will tell you to go frick yourself and do nothing.
if you mash at 158F, there won't be enough simple sugars for lacto to do much at all with, but a pedio and brett blend will be happy as a pig in shite.
Not sure if you've had those Prairie beers i'm referencing, but if you'd have to guess, what do you think their process might have been? I'm sure i could email them, but i feel i need to know more about what i'm talking about before i send them an email asking how they sour certain beers.
quote:
If you're going to brew sours you need to know what each bacteria likes, what it needs, and what it doesn't like.
Yeah, i'm still studying, but took a break to read up more on IPA's. Listening to the Sour Hour episode at russian river right now. That blend with RR, Cantillon, and Allagash they are talking about must be amazing.
quote:
ETA: I mailed out your score sheets from the competition today. Thanks for taking the time to enter
No prob. Wish i had more beers ready at the time. I just wish i'd have a brew i was confident in when i submit. My best brews don't last long enough before competition time.
I brewed the oktoberfest that is fermenting to enter into the robert's cove german fest, but i don't see that being ready to submit by the deadline. I may enter my german hefeweizen's for that one, though.
I think the brasseur competition in November may work out to submit the hefe's, the blueberry hefe, the oktoberfest, and my next IPA, if the styles are accepted. We'll see.
This post was edited on 8/5/15 at 4:15 pm
Posted on 8/5/15 at 4:26 pm to BugAC
quote:
Not sure if you've had those Prairie beers i'm referencing, but if you'd have to guess, what do you think their process might have been?
I would tune your process to what you want and not try and mimic what they do. Commercial to homebrew doesn't always translate well, especially with sours.
With that original wort, if I wanted something slightly 'funky', light on the tartness, and fruity in character...
I would pitch a starter brett trois blend and a starter of lacto at the same time and let them fight it out.
Would it work? No clue, but in the end it would be beer.
Posted on 8/5/15 at 4:29 pm to LSUGrad00
I just had a battle between trois and lacto. Trois won.
Posted on 8/5/15 at 4:31 pm to LSUGrad00
quote:
I would tune your process to what you want and not try and mimic what they do. Commercial to homebrew doesn't always translate well, especially with sours.
Well i'd like my first sour to have a sour profile like those beers. Not a fan of the super tart beers. Just something with enough tartness to know its there, but not enough to overpower it. Just didn't know what part of the souring process, in homebrewing, can you control the amount of tartness in your beer. Or is it a matter of blending??? So many variables in sour brewing.
I'm sure i'll find out more as i read, just wanted to "skip ahead".
Posted on 8/5/15 at 4:31 pm to BugAC
quote:
I think the brasseur competition in November may work out to submit the hefe's, the blueberry hefe, the oktoberfest, and my next IPA, if the styles are accepted. We'll see.
Doubtful. Don't think the styles have officially been announced, but none of those styles will be in the competition, unless you plan to imperialize your IPA.
Posted on 8/5/15 at 4:34 pm to BottomlandBrew
quote:
I just had a battle between trois and lacto. Trois won.
With that battle it sounds like you win either way.
Posted on 8/5/15 at 4:34 pm to BugAC
quote:
st something with enough tartness to know its there, but not enough to overpower it.
Pitch a blend of sacch and brett lambicus. Build it up on a stir plate and make sure your wort is highly oxygenated at the time of pitching. Lambicus produces low levels of acid with enough oxygen. Might also add say 8-10% of acid malt in your mash.
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