- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 9/5/15 at 12:56 pm to s14suspense
Teaching a buddy how to brew....DFH90 clone....his favorite beer.
Posted on 9/5/15 at 1:26 pm to Zappas Stache
Very cool. Yall enjoy.
Posted on 9/5/15 at 6:56 pm to s14suspense
I just cracked a Praline portter after a 2 week carbonation. I am not getting any of the vanilla (3oz) or the pecans (16 oz in boil & 16 in sec fermentation) not really even the full coffee notes. Any tips?
Posted on 9/5/15 at 7:11 pm to LSUOFFSHORE
How did you prep the two? Was the vanilla in bean or liquid form? How long was your secondary?
Posted on 9/5/15 at 7:21 pm to BottomlandBrew
Added the 16 oz of roasted pecans 30 min into boil. Added 3 oz of whole vanilla beans after a week in the carboy plus another 16 oz of roasted pecans. Did that for a week before bottling.
Posted on 9/5/15 at 8:07 pm to LSUOFFSHORE
I use 1.5 lbs in the mash and 1.5 after fermentation is done
I used vanilla purée instead of beans
I used vanilla purée instead of beans
Posted on 9/6/15 at 4:42 pm to LSUOFFSHORE
quote:
Added the 16 oz of roasted pecans 30 min into boil.
I would avoid adding pecans in the boil due to the fat content of the pecans. Like lonestar said, add them in the mash. I would also roast them in the oven and then let them rest on a paper towel to absorb some of those oils, before adding to the secondary. This is all based off of research i've done into the style. Never actually brewed one before.
Posted on 9/7/15 at 9:53 am to BugAC
Brewed my IPA yesterday. Hit every one of my numbers on the money. Except, when I was gathering wort in the brew kettle, I used the wrong side of my dipstick to check the volume. So, I gathered 1/2 gallon less than planned. So instead of 5.5 gallons fermenting I have 5 gallons. Oh well, everything else went flawlessly.
Also my yeast starter fermented very intensely. 2 liter flask and did a 1 liter starter and had 2 blow offs. Used gigayeast NorCal ale #001. Made the starter a good 30 hours before brewing due to the game. But it should be nice and healthy.
Got some good fermentation going right now.
Also my yeast starter fermented very intensely. 2 liter flask and did a 1 liter starter and had 2 blow offs. Used gigayeast NorCal ale #001. Made the starter a good 30 hours before brewing due to the game. But it should be nice and healthy.
Got some good fermentation going right now.
Posted on 9/7/15 at 5:27 pm to BugAC
I am teaching a friend to brew. He is out of town so we put his beer in a secondary until he is around to bottle it. It is an English Rye ale. So it has small white spots on the top of the secondary. I have been brewing 12 years and it doesn't look like anything i have seen. Any thoughts? It smells fine.
Posted on 9/7/15 at 9:13 pm to TigerSTPelurker
Doesn't sound normal to me. Brew eye beers all the time and no clue what you're talking about.
Posted on 9/8/15 at 8:27 am to s14suspense
Look like this?
If yes, it's more than likely just CO2 being released by the transfer to secondary or yeast kicking back up.
If yes, it's more than likely just CO2 being released by the transfer to secondary or yeast kicking back up.
Posted on 9/8/15 at 9:36 am to LSUGrad00
So, not related to the last couple replies, and more of a self pat on the back but, as mentioned before, my brewday went off almost 100% as planned, but i hit my marks so i'm happy.
I did a proper hop stand this time. at the end of the boil, added my wort chiller, and turned it on for maybe 1-2 minutes to drop it down to 180.
Shut it off, and saw it was still dropping so i put the kettle back on the burner, and turned it on until my heat was between 170-180. Once there, i added my whirlpool hops 1.5 oz citra and 1 oz. amarillo for 45 minutes, .5 oz citra and .5 oz amarillo for last 15 minutes.
The fermenter is kicking off some really nice hop notes. Got a good rigorous fermenation going. Thank God for fermcaps, or i'd have a mess to clean up.
I did a proper hop stand this time. at the end of the boil, added my wort chiller, and turned it on for maybe 1-2 minutes to drop it down to 180.
Shut it off, and saw it was still dropping so i put the kettle back on the burner, and turned it on until my heat was between 170-180. Once there, i added my whirlpool hops 1.5 oz citra and 1 oz. amarillo for 45 minutes, .5 oz citra and .5 oz amarillo for last 15 minutes.
The fermenter is kicking off some really nice hop notes. Got a good rigorous fermenation going. Thank God for fermcaps, or i'd have a mess to clean up.
Posted on 9/8/15 at 9:43 am to BugAC
quote:
pat on the back
speaking of, I got to try your blueberry hefe this weekend.
nicely done!
Posted on 9/8/15 at 10:00 am to LoneStarTiger
We brewed our RIS over the weekend and that was one heck of a mash.
Was way too thick and I didn't use rice hulls so it didn't want to flow right.
Pulled some off and heated it up on the burner and dumped it back in repeatedly to free things up a little.
Need to remember to do that differently next time.
Was way too thick and I didn't use rice hulls so it didn't want to flow right.
Pulled some off and heated it up on the burner and dumped it back in repeatedly to free things up a little.
Need to remember to do that differently next time.
Posted on 9/8/15 at 10:05 am to BugAC
quote:
my brewday went off almost 100% as planned, but i hit my marks so i'm happy.
congrats, that's always a good feeling.
quote:
proper hop stand this time
I think you'll be happy with this. It tends to make a huge difference in your final beer.
The three things I did that really improved my IPAs were kegging, hop stand, and O2 free transfers.
Posted on 9/8/15 at 10:11 am to LoneStarTiger
quote:
speaking of, I got to try your blueberry hefe this weekend.
nicely done!
Thanks. I find the blueberry cuts some of the banana/clove notes. If I were to brew it again, i'd add even more blueberries. Pours a nice pinkish color.
Brewed this beer for my wife. Not my favorite style.
Got some from B? When my Oktoberfest is ready i'll make sure to give him some extra to get to you.
Posted on 9/8/15 at 10:13 am to LSUGrad00
quote:
were kegging, and O2 free transfers.
Should be getting some kegging stuff around christmas and hopefully I won't have to bottle again.
Once i do that, i'll have these 2 knocked out.
Speaking of which, if i were to buy a couple kegs and a couple picnic taps, do i need anything else? I'm wondering if i could just condition the kegs with priming sugar in the keg, as opposed to a bottling bucket, then bottling.
Or do i need a regulator and CO2 to get the beer out the keg?
Just thinking of ways i could keg early, without having to buy the entire fridge conversion setups at 1 time.
This post was edited on 9/8/15 at 10:16 am
Posted on 9/8/15 at 10:20 am to LSUGrad00
quote:
and O2 free transfers.
My next project. But that's going to mean either fermenting in an actual carboy or getting a ported bucket with a spigot. I'll probably end up going the ported bucket route, because I hate dealing with the small neck of carboys.
This post was edited on 9/8/15 at 10:23 am
Posted on 9/8/15 at 10:25 am to BugAC
We have a brewer who conditions in the keg like you are talking about.
I think you still need CO2 and a regulator to push it though.
I think you still need CO2 and a regulator to push it though.
Page 362 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News