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re: Homebrewing: In-Process Thread
Posted on 2/1/16 at 5:00 pm to BugAC
Posted on 2/1/16 at 5:00 pm to BugAC
quote:
you are looking for some more hop aroma/juiciness, might i suggest a large whirlpool addition. Also, i found san diego super yeast finished out my last IPA quite well. 1.009 i believe.
I went pretty big. I did 2 ozs of simcoe at 60 then 2 oz citra/ 2 mosaic for the 10 and whirlpool additions. I plan to dry hop once fermentation is done with 2 mosaic 2 citra for about a week then rack 5 gallons into a keg and dry hop the remaining 5 gallons with 1oz each of citra and mosaic.
I did a trub dump today and it smells amazing. Im pretty damn happy so far.
Have any of y'all been reusing the 1318 yeast? How many uses have you gotten if so? Any changes as you use it?
I've got my fermenter sitting in my basement office that stays 60-63 degrees this time of year so I'm keep my fermentation nice cool hoping I don't get much I the way of esters.
2
Posted on 2/1/16 at 5:33 pm to 8thyearsenior
Nice setup 8th.
Posted on 2/1/16 at 6:21 pm to s14suspense
Thanks. I got everything before we had kids and when I was considering making brewing more than a hobby. I have a freezer with a Johnson control on it put the conical in during the warmer months. The only thing I need to buy now is a pump to move the wort from the kettle to the conical. The older I get the heavier my kettle gets and the taller my picnic table gets.
Posted on 2/2/16 at 10:00 am to 8thyearsenior
quote:
Have any of y'all been reusing the 1318 yeast? How many uses have you gotten if so? Any changes as you use it?
I've got my fermenter sitting in my basement office that stays 60-63 degrees this time of year so I'm keep my fermentation nice cool hoping I don't get much I the way of esters
I've reused 1318 a few times. Attenuation tends to get a little better other than that I haven't noticed any major changes in profile.
In my experience, 1318 doesn't give off a ton of esters at higher temperatures. I've had temps ramp up into the mid 70s during primary fermentation without any significant ester production.
Many common yeasts will also produce esters at the cold end of their temperature ranges. Best example is US05 which can produce Conanesque peach aromas and flavors when fermented in the low 60s. Not sure what, if anything, you would get from fermenting 1318 that low.
This post was edited on 2/2/16 at 6:08 pm
Posted on 2/2/16 at 12:04 pm to LSUGrad00
quote:
I've reused 1318 a few times
I've read of people pulling off the top and others pulling from the bottom. Which one did you do? I have the conical so I obviously want to pull from the bottom.
Posted on 2/2/16 at 1:28 pm to 8thyearsenior
quote:
Which one did you do? I have the conical so I obviously want to pull from the bottom.
I pull from the bottom.
Before pitching my yeast I dump the trub, any hop particals, and break material out the bottom. So when I'm ready to pull the yeast it's clean and healthy.
I've seen people top cropping 1318 and other yeasts, but with a conical it seems like more work/risk than it's worth.
Posted on 2/3/16 at 8:43 am to LSUGrad00
Brewing the "Brewing Classic Styles" saison today for the River Citys copm in april. After fermentation I plan on splitting the batch and adding pomegranates to half while bottling the straight saison for competition.
Wickford Cir Saison
10.5lb Pilsner
.75lb Wheat malt
.75lb Munich Malt
1.25oz Hallertau 60m
.75oz Hallertau 0m
1L starter 3711
I want to get this beer super dry so I plan on doing a 90 minute mash and 90 minute boil.
This is the first recipe i have done out of this book and I trust it will come out great.
I have thought about throwing some brett in with the fruited version I don't plan on submitting.
Wickford Cir Saison
10.5lb Pilsner
.75lb Wheat malt
.75lb Munich Malt
1.25oz Hallertau 60m
.75oz Hallertau 0m
1L starter 3711
I want to get this beer super dry so I plan on doing a 90 minute mash and 90 minute boil.
This is the first recipe i have done out of this book and I trust it will come out great.
I have thought about throwing some brett in with the fruited version I don't plan on submitting.
This post was edited on 2/3/16 at 8:44 am
Posted on 2/3/16 at 9:10 am to LSURoss
quote:
I want to get this beer super dry so I plan on doing a 90 minute mash and 90 minute boi
What is your philosophy behind lengthening both of these to 90?
Posted on 2/3/16 at 9:53 am to Fratastic423
quote:
What is your philosophy behind lengthening both of these to 90?
More time to drink beer on brew day?
I guess I see the boil with all the pilsner malt. The mash doesn't make much sense though.
Posted on 2/3/16 at 10:24 am to Fratastic423
low mash temp would require a longer mash for full conversion and the extended boil will help reduce DMS.
Posted on 2/5/16 at 6:46 am to s14suspense
So, i had my first spontaneous wild fermentation yesterday. Though, completely unintended. I've yet to install my drip tray into my kegerator fridge. So in the meantime i've just set a 1 gallon bucket with a small amount of water underneath the taps. Well, as the beer drips into the bucket and collects (had some people over last weekend) it had a nice layer of beer in that bucket.
So last night, i walk out into the garage to pour me a glass and i notice a pellicle forming on the top of the bucket. Thought that was pretty cool. Now the bucket smelled pretty awful. Very sour smelling with a certain funk. Might have been that vomit smell when you get a bad bacteria/microbe in your sours (maybe acetobactor?). But anyway, it turns out spontaneous fermentation is attainable in Louisiana in a garage that is in the 40's/50's. However, i wouldn't drink it.
So last night, i walk out into the garage to pour me a glass and i notice a pellicle forming on the top of the bucket. Thought that was pretty cool. Now the bucket smelled pretty awful. Very sour smelling with a certain funk. Might have been that vomit smell when you get a bad bacteria/microbe in your sours (maybe acetobactor?). But anyway, it turns out spontaneous fermentation is attainable in Louisiana in a garage that is in the 40's/50's. However, i wouldn't drink it.
Posted on 2/5/16 at 8:07 am to BugAC
That's basically how rds ferments all his home brew
Posted on 2/5/16 at 8:43 am to LoneStarTiger
quote:
That's basically how Bayou Teche fermented their 5th anniversary beer
Acetobacter = Vinegar
Clostridium* = Baby diaper / vomit / funky cheese
As a general rule if your sour smells like diaper/vomit and you are doing a 'no boil' sour, drink at your own risk.
One of the two common strains of clostridium is generally harmless and sometimes used as a pro-biotic, the other is botulism.
Posted on 2/6/16 at 1:45 pm to LSUGrad00
Saison is coming to a boil. Pre boil gravity is spot on. I forgot how much I enjoy brewing alone.
Posted on 2/6/16 at 2:38 pm to LSURoss
Dry hopped 3 days ago after dumping all the trub. Starting today gonna be taking gravity readings looking for when to keg. I am loving this beer. The color and cloudiness is spot on. The nose is soft citrus. The taste is exactly what I was looking for with mild bitterness up front so you know its an ipa but not head shaking bitter, slight biscuit middle with a juicy hop finish. Nothing is overwhelming or really gets in the way of anything else. Everything is in its right place, I gotta think that the yeast worked this magic. The finish is semi dry but instantly gone. The only component I am not happy with is the abv. If it finishes out at .012 it will only be 6%. I really want it to be about 6.8 or so just for no other reason than I want to get drunk. I guessed my efficiency wrong so I can correct that next time.
I'm gonna take some reading for the next 3 days and if there isnt any change I will cold crash and keg 5 gallons. I will dry the remaining 5 gallons for a few days before kegging it.
I'm gonna take some reading for the next 3 days and if there isnt any change I will cold crash and keg 5 gallons. I will dry the remaining 5 gallons for a few days before kegging it.
Posted on 2/6/16 at 9:02 pm to 8thyearsenior
Man, that conical is awesome 
It must be nice to just drop the trub out.
I finally got around to giving my new Brew-Boss system a trial run. Things went fairly well, had a few hiccups. Tried to get out of the cold this morning so brought the computer inside and lost wifi communication at some point. Also, had some wheat in this grain bill and purposely left out the rice hulls to see how it would work. It seemed to be working ok, but after a while the level in the basket started to rise a good bit. A litte stir and things were back to normal, but I'll definitely try rice hulls next time, not sure they'll work since the mash is being turned over constantly.
And the worst part, I only got about 4.5 gallons as opposed to my normal 5.5, definitely need to dial in my water usage. All in all I like the system and had my carboy filled and pot cleaned in right at 3 hours.
Mmmmm....hops
Love the hoist
It must be nice to just drop the trub out.
I finally got around to giving my new Brew-Boss system a trial run. Things went fairly well, had a few hiccups. Tried to get out of the cold this morning so brought the computer inside and lost wifi communication at some point. Also, had some wheat in this grain bill and purposely left out the rice hulls to see how it would work. It seemed to be working ok, but after a while the level in the basket started to rise a good bit. A litte stir and things were back to normal, but I'll definitely try rice hulls next time, not sure they'll work since the mash is being turned over constantly.
And the worst part, I only got about 4.5 gallons as opposed to my normal 5.5, definitely need to dial in my water usage. All in all I like the system and had my carboy filled and pot cleaned in right at 3 hours.
Mmmmm....hops
Love the hoist
Posted on 2/6/16 at 11:57 pm to I_heart_beer
Posted on 2/7/16 at 3:49 pm to 8thyearsenior
How do you guys get the bag out of your carboy when you dry hop? What's the best bag?
Or is there some other method? I was thinking about trying to put some very fine straining bag material over my racking cane for when I bottle. Would this get clogged?
Or is there some other method? I was thinking about trying to put some very fine straining bag material over my racking cane for when I bottle. Would this get clogged?
Posted on 2/8/16 at 8:03 am to 8thyearsenior
quote:
Anyone bought anything from these guys
I have one of these that I use as a filter in a keg for dry hopping. It works really well for that purpose, but no better than a $6 muslin/nylon bag.
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