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re: Homebrewing: In-Process Thread
Posted on 9/2/15 at 10:05 am to Fratastic423
Posted on 9/2/15 at 10:05 am to Fratastic423
quote:
That is really pricey.
I take it back, it's actually more than that. With shipping, it's around $2/label. So 12 labels = $24.
1
Posted on 9/2/15 at 2:23 pm to BugAC
Sour/Brett beer question.
So, some of you might have had my French Benefits Saison. I know hungryfisherman, bmoney, and maybe LSUGrad may have had some (if not, Grad, i'll get you some next batch). Anyway, with that being said, i use 3711 and it finishes rather dry, anywhere from .009 to .007. 2 questions:
1) Would a blend of 3711 and Brett Brux go well with this recipe? Keep in mind, i plan on lowering the alcohol by about 1/2 to 1% which means i'll be adusting the grain bill proportionately. Right now it sits at 7%, want it to come in around 6%.
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 -
2) Does Brett ferment out in a relatively quick way, let's say within a month?
3) Should i pitch both together, or pitch my sach strain first, let it finish out, then pitch my brett strain? Is there a more preferred strain than brett brux? I'm choosing that strain because i've read that's what is in Goose Island Sofie.
So, some of you might have had my French Benefits Saison. I know hungryfisherman, bmoney, and maybe LSUGrad may have had some (if not, Grad, i'll get you some next batch). Anyway, with that being said, i use 3711 and it finishes rather dry, anywhere from .009 to .007. 2 questions:
1) Would a blend of 3711 and Brett Brux go well with this recipe? Keep in mind, i plan on lowering the alcohol by about 1/2 to 1% which means i'll be adusting the grain bill proportionately. Right now it sits at 7%, want it to come in around 6%.
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 -
2) Does Brett ferment out in a relatively quick way, let's say within a month?
3) Should i pitch both together, or pitch my sach strain first, let it finish out, then pitch my brett strain? Is there a more preferred strain than brett brux? I'm choosing that strain because i've read that's what is in Goose Island Sofie.
Posted on 9/2/15 at 2:40 pm to BugAC
quote:
1) Would a blend of 3711 and Brett Brux go well with this recipe?
Sure, I really like the character that brett adds to a saison.
quote:
2) Does Brett ferment out in a relatively quick way, let's say within a month?
it depends, the brett cell count you pitch, when you pitch it, and what you are leaving it to work with are all going to affect when it finishes.
Since you bottle the important thing to do is make sure your gravity is low and stable before you bottle because brett will continue to eat everything it can.
quote:
3) Should i pitch both together, or pitch my sach strain first, let it finish out, then pitch my brett strain? Is there a more preferred strain than brett brux?
My only concern with using 3711 would be that it ferments out REALLY fast and brett tends to take it's time. If you wait to pitch until after primary fermentation is done, then a vast majority of your fermentables will be gone and you may not get the brett character you are looking for.
Posted on 9/2/15 at 4:19 pm to LSUGrad00
You might even pitch the brett to give it a head start then pitch the 3711.
Or pitch a nice starter of brett that is fermenting well. My brett starters have been slow to get cranked up so make sure you give that plenty of time too
Or pitch a nice starter of brett that is fermenting well. My brett starters have been slow to get cranked up so make sure you give that plenty of time too
Posted on 9/2/15 at 4:29 pm to BugAC
quote:
1) Would a blend of 3711 and Brett Brux go well with this recipe?
Don't know about those strains but I have Brett in my house sasion blend and really like it.
quote:
2) Does Brett ferment out in a relatively quick way, let's say within a month?
Brett ferments out very quickly and will get down to 0.008 with ease. However, I find that phase of fermentation produces more "fruity" and less of the "barnyard/funky" Brett. The funkiness can take months to kick in or longer. I just drank a year old 100% Brett homebrew of mine that was still way more "fruity" than "funky"
quote:
3) Should i pitch both together, or pitch my sach strain first, let it finish out, then pitch my brett strain?
Like I said above, I use a mixed strain house blend that includes Brett and have been happy with results. If you pitch after the sach then you are pitching the Brett into a stressed environment and that is going to produce more funky/barnyard but also some of the common off flavors people associate with Brett - band aids.
Posted on 9/2/15 at 4:36 pm to rds dc
quote:
Brett ferments out very quickly and will get down to 0.008 with ease.
Isn't this highly dependent on the cell count of the brett?
I know this is true with large pitches of brett in all brett beers, but if he's working from new pack of wyeast or white labs he'll have at most 2 billion cells.
Posted on 9/2/15 at 4:41 pm to LSUGrad00
quote:
Isn't this highly dependent on the cell count of the brett?
I know this is true with large pitches of brett in all brett beers, but if he's working from new pack of wyeast or white labs he'll have at most 2 billion cells.
Yeah, I didn't really think about that. I was basing that 0.008 on my all Brett brews.
Posted on 9/2/15 at 4:43 pm to rds dc
quote:
Yeah, I didn't really think about that. I was basing that 0.008 on my all Brett brews.
You should send me some of that strain so I can verify these results... you know, for science. ;)
ETA
FT:bsi brett drie ISO: rds brett
This post was edited on 9/2/15 at 4:44 pm
Posted on 9/2/15 at 4:49 pm to LSUGrad00
quote:
You should send me some of that strain so I can verify these results... you know, for science. ;)
I'm about to brew a 100% Brett Double IPA and I'll top harvest some for you. This strain is from the dregs of a bottle of CS Hop Savant and I typically open ferment for the first week, so the "100%" claim might be a bit dubious at this point
This post was edited on 9/2/15 at 4:52 pm
Posted on 9/4/15 at 7:51 am to rds dc
Thanks guys, really appreciating the info.
Another question. What do you guys do about blending? Listening to the sour hour they always talk about blending, and i was wondering if you guys do this, and if so, is it just a matter of adding some new wort to your brett/sour wort in small amounts until you dial it in?
Another question. What do you guys do about blending? Listening to the sour hour they always talk about blending, and i was wondering if you guys do this, and if so, is it just a matter of adding some new wort to your brett/sour wort in small amounts until you dial it in?
Posted on 9/4/15 at 7:55 am to BugAC
quote:
Another question. What do you guys do about blending? Listening to the sour hour they always talk about blending, and i was wondering if you guys do this, and if so, is it just a matter of adding some new wort to your brett/sour wort in small amounts until you dial it in?
Blending is from multiple batches from different barrels or fermentations. Most homebrewers don't have that sort of pipeline of sour beers to be able to do that.
Posted on 9/4/15 at 8:14 am to s14suspense
quote:
Blending is from multiple batches from different barrels or fermentations. Most homebrewers don't have that sort of pipeline of sour beers to be able to do that.
Ok. Yeah on the sour hour they talk of brewing as many batches of sours as you can so down the line, you can blend, or if one batch turns bad, you don't have to wait another 6 months to brew it.
I don't really have the space for that. Though i may try splitting a 5 gallon batch up.
Was thinking of doing the brett/3711 blend i mentioned above for half, and maybe add a bit of lacto to the other half to get it some reserved sourness. Just not sure how much lacto or when you add the lacto to get some sourness to a batch.
I need to start back up in reading American sours. Read 2 or 3 chapters then stopped.
Posted on 9/4/15 at 8:21 am to s14suspense
Brewed another TropicAle last night. This one is most likely for Brew at the Zoo or whatever it's called.
Pitched onto the yeast cake from previous batch and fermentation started immediately. Had a little mess in the ferm chamber this morning.
Want to take advantage of the Labor day weekend and Sale this weekend to brew either our RIS for the barrel or a Gose.
Pitched onto the yeast cake from previous batch and fermentation started immediately. Had a little mess in the ferm chamber this morning.
Want to take advantage of the Labor day weekend and Sale this weekend to brew either our RIS for the barrel or a Gose.
Posted on 9/4/15 at 8:21 am to BugAC
one of the best thins out blending is you can take a sour beer thats been in a barrel or fermenter for quite a while and blend it with a young beer that's not as sour or that maybe you added a lot of hops to
Posted on 9/4/15 at 8:38 am to s14suspense
quote:
Want to take advantage of the Labor day weekend and Sale this weekend to brew either our RIS for the barrel or a Gose.
Brewing my Citrarillo IPA (name pending) Sunday. It's been about 5 weeks since i brewed last. Bottled up my oktoberfest last night. I took a sample and first off, it's the clearest beer i've ever brewed. Very beautiful color. Wife said she thought it was bourbon. And it tastes very good, and is a very easy drinker. Only 5.2% so these will go down fast.
Posted on 9/4/15 at 10:07 am to BugAC
quote:
Was thinking of doing the brett/3711 blend
Think about what final flavor you want from the brett. Fruity or Funky? Choose your brett strain based on that. Brux is going to give you classic funk. Others will be fruity, and then even some blends will give you both, and further, some will give you any and all funk and fruit plus some low amounts of acid.
Once you pick out your brett, move on to your sacch. You will get some flavor from the sacch, but it's primary job is to drop the pH and gravity and set things up for the brett to get to work. Fruity and funky brett strains prefer different precursor esters and phenolics, and some even prefer lactic acid (so look at using acidulated malt or lacto if going that route).
quote:
maybe add a bit of lacto to the other half to get it some reserved sourness. Just not sure how much lacto or when you add the lacto to get some sourness to a batch.
In general, lacto does most of it's work upfront. It likes minimal to no IBUs and higher temps.
Posted on 9/4/15 at 10:12 am to BottomlandBrew
Any help on this?
quote:
Recently picked up some pin lock style kegs to add on to my kegerator because of their shorter bodies I could squeeze one more in there.
Got everything setup to go and went to pressurize the system and the kegs are leaking from the lid O ring area.
Swapped lids around between kegs and swapped fresh black O rings in there and with a ton of keg lube and a lot of pressure it would sort of hold a seal. Obviously not ideal for ~12psi normal operation.
So, finally the question. Is this a normal problem for pin lock style kegs? Is there a different O ring i.e. thicker, or a different material that I can try? are the keg lid feet lacking in thickness?
Basically is there anything I can do for these to get a better tighter seal on the lid to account for some irregularities in the metal around that area?
Posted on 9/4/15 at 11:06 am to s14suspense
I don't have experience with pin locks, but lube usually seals up my tops on ball locks. Outside of that, I'm stumped.
Posted on 9/4/15 at 11:53 am to BottomlandBrew
Found some thicker type O rings. .31 vs .28 standard. Might give that a try. Thanks.
Posted on 9/4/15 at 1:19 pm to s14suspense
I have 1 or 2 kegs with dents around the lid that have the same issue. As of now those kegs are relegated to holding starsan.
Mind sharing where you found the thicker o-ring?
Mind sharing where you found the thicker o-ring?
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