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re: Homebrewing: In-Process Thread
Posted on 12/9/15 at 3:44 pm to BottomlandBrew
Posted on 12/9/15 at 3:44 pm to BottomlandBrew
since we are discussing sours and annoying B anyways...
it's been about 8 months since I added the bacteria to my first sour. It's a sour abbey ale with oak and cherries, made with inspiration from Supplication.
I pulled a sample today. The previous tasting (at only 3 months old) was bad. lots of alcohol, lots of "abbey", no sour. Today the beer is much, much better. Some nice cherry notes and a little oak, and the booziness is all but gone. Sourness is starting to come along nicely. I'm hopeful this beer will be done in April, which will put it at a year old, but we will see. I'm kinda expecting it to go until next fall.
it's been about 8 months since I added the bacteria to my first sour. It's a sour abbey ale with oak and cherries, made with inspiration from Supplication.
I pulled a sample today. The previous tasting (at only 3 months old) was bad. lots of alcohol, lots of "abbey", no sour. Today the beer is much, much better. Some nice cherry notes and a little oak, and the booziness is all but gone. Sourness is starting to come along nicely. I'm hopeful this beer will be done in April, which will put it at a year old, but we will see. I'm kinda expecting it to go until next fall.
1
Posted on 12/9/15 at 3:47 pm to LoneStarTiger
quote:
I pulled a sample today. The previous tasting (at only 3 months old) was bad. lots of alcohol, lots of "abbey", no sour. Today the beer is much, much better. Some nice cherry notes and a little oak, and the booziness is all but gone. Sourness is starting to come along nicely. I'm hopeful this beer will be done in April, which will put it at a year old, but we will see. I'm kinda expecting it to go until next fall.
This is part of the reason i'm excited about this. Wife gave me the go ahead to store sours in the cabinet in the laundry room. And if I stick with my plan of 2 gallon buckets, it should all fit nicely.
I think i'll brew sours in between batches, when my kegs are full and i can't get anything else. I plan on bottling all my sours too, so as not to taint any of my keg equipment.
I think my first batch may be split up with brett brux, brett l., and either a brett C or use one of the "all the bretts" type yeasts.
Or, i may reserve one for just bottle dregs, or use a farmhouse saison brett blend.
This post was edited on 12/9/15 at 3:49 pm
Posted on 12/11/15 at 11:29 am to BugAC
So, i saw either somewhere online or in a magazine, a growler that you insert a co2 cartridge in and it stays pressurized. I did some google searching and didn't find what i was looking for. Anybody have any idea what i'm talking about based on that incredibly robust description i just gave?
Posted on 12/11/15 at 3:42 pm to Fratastic423
Yeah there are a few options. I thought you were talking about car boys for some odd reason so I didn't reply.
Posted on 12/11/15 at 9:43 pm to s14suspense
I'm watching booze traveler from a few weeks back. He is in new Zealand and he just had a stout made with stag semen. Yes...actual deer semen. What in the ever loving frick is wrong with people?
Posted on 12/11/15 at 9:48 pm to Fratastic423
Definitely would not drink
Posted on 12/11/15 at 9:51 pm to Fratastic423
That just sent shivers down my spine. Stupid motherfrickers
Posted on 12/12/15 at 8:20 pm to s14suspense
Frat, did you post your three generations tripel recipe?
I typically hate that style, but thought yours was great. The phenolic weren't overbearing, it wasn't crazy alcoholic, and I thought the sour/cider aroma we discussed actually added to the beer. Great job
I may have to brew one of these.
I typically hate that style, but thought yours was great. The phenolic weren't overbearing, it wasn't crazy alcoholic, and I thought the sour/cider aroma we discussed actually added to the beer. Great job
I may have to brew one of these.
Posted on 12/13/15 at 9:29 am to oatmeal
quote:
I cut a piece of the hose and attached it to the Bottling wand and the bucket and bottled accordingly. It was super efficient and easy for the one man shop. These are stock photos and not exactly my set up, but it works and I thought I would share.
This is the setup I've been using the past year or so and it has saved my back. I have it up high enough so that I can sit in a chair. Have empty bottles and starsan spray bottle on left and box to load into on right.
Posted on 12/13/15 at 9:45 am to rds dc
Anyone ever have a bucket spring a leak? I had a table beer that kept smelling worse and worse with time and it was driving me crazy. I figured I would transfer it to a glass carboy and let it sit over the winter. Well, I pickup the bucket and the whole bottom is damp, with black slimy mold growing on it. At first I thought the spigot must be leaking but it was dry and clean. I started looking and in the dead center of the bottom of the bucket was this very tiny spot that was oozing beer, not even a drip. At that point, I figured this was too funky, even for me, and dumped the beer...
Posted on 12/14/15 at 8:40 am to LSUGrad00
quote:
I typically hate that style, but thought yours was great.
I appreciate that. The beer is really simple. This is for 10 gallons:
23.5 lbs Chateau Pilsner Malt
1 lb Belgian Candi Sugar 1 - 5 mins of boil left
1 lb Cane Sugar - Day 2 of fermentation
Mash at 148
1.25 oz Chinook 60 min
2 oz Hallertau 5 min
RO water: 7.5 g Gypsum ; 7.5 g CaCL
WLP 550
Start at 64 for 2 days. I took it out of my fermentation chest and let the temp ride. I read that Chimay does something similar but I think mine got a little too warm as it hit the upper 80's at the end (hence the slight apple flavor I think).
OG (w/o cane sugar) was 1066. Never did calculate what the cane sugar did to the OG.
Posted on 12/14/15 at 8:43 am to Fratastic423
quote:
OG (w/o cane sugar) was 1066. Never did calculate what the cane sugar did to the OG.
Should have cut out the cane sugar and gone all Belgian candi sugar. Bet you would have won the category then.
Posted on 12/14/15 at 9:14 am to BMoney
Posted on 12/14/15 at 11:15 am to Fratastic423
What did you guys do for a drip tray for your kegerators? Right now i have a bucket on the ground, but i want something nicer looking.
I have an upright fridge and the taps are going through the side, so i'm also curious on how to mount one. I assume just some brackets and drill through the wall.
I have an upright fridge and the taps are going through the side, so i'm also curious on how to mount one. I assume just some brackets and drill through the wall.
Posted on 12/14/15 at 12:23 pm to BugAC
quote:
What did you guys do for a drip tray for your kegerators?
oddly enough, I use a drip tray
Posted on 12/14/15 at 12:27 pm to LoneStarTiger
Weird. Me too.
Posted on 12/14/15 at 1:02 pm to BugAC
quote:
What did you guys do for a drip tray for your kegerators?
I bought mine from Northern Brewer. When I bought mine it appeared that NB was getting theirs crazy cheap and selling the drip trays accordingly. It does not appear that they are buying the same ones, however they are fairly cheap on NB's website.
Posted on 12/14/15 at 1:03 pm to BugAC
quote:
I assume just some brackets and drill through the wall.
I liquid nailed some L brackets onto the freezer and used industrial strength velcro to hold on the drip tray so I could remove and reattach when I wanted to dump it.
Posted on 12/14/15 at 1:53 pm to LSUGrad00
quote:
I liquid nailed some L brackets onto the freezer and used industrial strength velcro to hold on the drip tray so I could remove and reattach when I wanted to dump it.
Would it hold with a full glass resting on the tray? The reason i ask, is because while i won't do that, i don't put it past some friends to set a glass on the drip tray and pour expecting it to hold.
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