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re: Homebrewing: In-Process Thread

Posted on 2/20/16 at 9:58 am to
Posted by Canuck Tiger
Member since Sep 2010
1763 posts
Posted on 2/20/16 at 9:58 am to
1214 is a monster once it acclimated to my brewing area and I learned what temp ranges to use. I brewed the patersbier, a quad, and a golden sour (a la Temptation) back to back to back with the same yeast and the clean beers were both 90%+ attenuation and a great soft fruitiness with some spice.
Posted by lsuson
Metairie
Member since Oct 2013
13858 posts
Posted on 2/20/16 at 7:33 pm to
Bottomland, check your pH. When mine stalls out its usually do to the pH. When I adjust it, the yeast picks back up. No need to leave that much sugar left in your brew.
Posted by Canuck Tiger
Member since Sep 2010
1763 posts
Posted on 2/21/16 at 10:24 am to
Brewing a Baltic porter today with a fresh white labs 644 "Brux like" trois. I love that I can use this yeast in my conical without concern for additional sanitation methods to avoid funk in my clean beers
This post was edited on 2/21/16 at 1:15 pm
Posted by BottomlandBrew
Member since Aug 2010
28418 posts
Posted on 2/21/16 at 2:08 pm to
I think my problem was temperature on this one. We had a cold couple of weeks, and that room never got above 60 degrees after the first day of fermentation. Now that it's back in the mid 60's in that room and I've added some more yeast, it's fermenting out.
Posted by LSUGrad00
Member since Dec 2003
2428 posts
Posted on 2/21/16 at 5:26 pm to
quote:

When mine stalls out its usually do to the pH.


You have yeast stalling due to low pH in clean beer?
Posted by BugAC
St. George
Member since Oct 2007
55444 posts
Posted on 2/22/16 at 2:08 pm to
Brewed the MACC IPA saturday from brulosophy's website. Had to use WLP001 instead of san diego super yeast due to availability.

I altereed the grain recipe a little, splitting the munich into 5% borlander munich (only munich in stock) and 5% vienna.

I typically shoot for 5.5 gallons in my recipe profile, but as this had a large whirlpool addition, i recalc'd for 6 gallons. Ended up with 5.5 in the fermenter (which was the goal) and hit my OG dead on at 1.064.

This was the first time i've used a hopshot as well, so we'll see how it comes out. Excited about this one. Loads of Citra, Mosaic, and Amarillo. I'll be lucky to get 5 gallons in the keg, with all the trub that is bound to stay behind. I've also thought about maybe adding an oz. of whole leaf citra to the dry hop.
This post was edited on 2/22/16 at 2:09 pm
Posted by AvenueBreuxhaus
1998 All State Panty Raider
Member since Sep 2015
809 posts
Posted on 2/23/16 at 2:37 am to
Made a malty Irish ale with crystal and Munich grain. Fuggles and East Kent hops. Yeast was wyeast 1272. Yeast is doing great and giving me vigorous fermentation. Can't wait to try it.
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 2/23/16 at 10:18 am to
Now that I have an unexpected afternoon off, it will be bottling day. Bottling up the NHC entries as well as a Persimmon Sour Ale with a buddy. Should be a fun afternoon.
Posted by BMoney
Baton Rouge
Member since Jan 2005
16652 posts
Posted on 2/23/16 at 10:24 am to
quote:

Persimmon Sour Ale


Mmmmm...cheese.
Posted by Fratastic423
Baton Rouge
Member since Feb 2007
5990 posts
Posted on 2/23/16 at 10:29 am to
[quote]Mmmmm...cheese.[/quot



I am confident that mine does not have the same flavor profile as that one.
Posted by s14suspense
Baton Rouge
Member since Mar 2007
15154 posts
Posted on 2/23/16 at 11:33 am to
Yeah. Similar afternoon here. Had to go buy some Envie so I'd have bottles to bottle in. Hate that.
Posted by Chatagnier
Member since Sep 2008
6851 posts
Posted on 2/25/16 at 10:25 am to
Anyone have some empty bombers they are looking to get rid of?

I can exchange for some of my homebrew.

Itching to brew another batch but hate paying all that shipping costs.
Posted by s14suspense
Baton Rouge
Member since Mar 2007
15154 posts
Posted on 2/25/16 at 10:51 am to
I probably do, are you in BR?
Posted by BottomlandBrew
Member since Aug 2010
28418 posts
Posted on 2/25/16 at 10:57 am to
1) Go to Trader Joe's and buy a few bomber cases of their house brand.
2) Get to work.
3) ????
4) Profit
Posted by Chatagnier
Member since Sep 2008
6851 posts
Posted on 2/25/16 at 12:39 pm to
No I'm in Thibodaux but frequent BR about once a month.
Posted by BugAC
St. George
Member since Oct 2007
55444 posts
Posted on 2/25/16 at 1:37 pm to
So what does everyone have brewing in the upcoming days/weeks/months? In a brewing mood lately.

I just brewed a Mosaic Amarillo Citra Centennial IPA and it's currently fermenting away. My next brew should be my first sour. I also have recipes for the following which i'd like to get to in the next few months.

Rebrew my French Benefits - French Saison. Thinking of borrowing someone's 15 gallon pot, and brewing an 8 or 10 gallon batch and keeping 5 as the original recipe, and the other 3 or 5 gallons adding some Brett to it.
Rebrew of my Hopnotoad IPA - Amarillo, Citra, and Columbus. Probably won't be until mid summer until i brew this one
Rebrew my Galaxy XPA
Rare Barrel Golden Ale Clone (Sour)
Crisp German Pilsner
Fig Saison - Possibly add some bugs to this as well. Maybe use a flemish ale blend.
Rebrew of my Coffee Stout

I also plan to brew some single hop beers. German Hull Melon will be the first (this will probably be one of my next 3 beers i brew). Here's the recipe i'm thinking.

quote:

6 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 48.0 %
4 lbs Pilsen (BestMälz) (1.8 SRM) Grain 2 32.0 %
1 lbs 4.0 oz Crystal 15, 2-Row, (Great Western) (15.0 Grain 3 10.0 %
12.0 oz Vienna (BestMälz) (4.1 SRM) Grain 4 6.0 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.0 %
1.00 oz Magnum [12.00 %] - First Wort 60.0 min Hop 6 38.1 IBUs
3.00 oz German Hull Melon [1.00 %] - Steep/Whirl Hop 7 4.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 8 -
3.00 oz German Hull Melon [7.30 %] - Dry Hop 5.0 Hop 9 0.0 IBUs


Some other single hops i'd like to do - Mandarina Bavaria, Nelsin Sauvin, Saphir, Waimea, Azacca.
Possibly do a Pilsner with Strisselspalt.

The sour, german pils, and hull melon pale ale are my next 3 brews.

ETA: Follow up on my MACC IPA. Would it be overkill to add 1 oz. of amarillo or citra whole leaf hops to the keg?
This post was edited on 2/25/16 at 1:51 pm
Posted by LoneStarTiger
Lone Star State
Member since Aug 2004
16222 posts
Posted on 2/25/16 at 1:48 pm to
As soon as I can I'm making a farmhouse table beer and a pale ale with Armadillo hops and London ale yeast

And since I'm dumping my dreg culture and starting over, I'm going to blend it with my brett IPA for the hell of it.
This post was edited on 2/25/16 at 2:04 pm
Posted by BMoney
Baton Rouge
Member since Jan 2005
16652 posts
Posted on 2/25/16 at 1:54 pm to
Gonna try to start brewing 10 gallon batches now that I got a keggle for a brew pot. Probably going to have to all be lower gravity stuff given that my mash tun is still the same 10 gallon cooler.

But I'm definitely doing some kind of hoppy & hazy APA and a chocolate raspberry porter for Zapp's. Gotta get to brewing. Hopefully this weekend I can knock out the porter.
Posted by BugAC
St. George
Member since Oct 2007
55444 posts
Posted on 2/25/16 at 2:26 pm to
quote:

And since I'm dumping my dreg culture and starting over, I'm going to blend it with my brett IPA for the hell of it.




Have you tried Stone's enjoy after brett IPA? I used to be all for trying a more highly hopped brett beer, but after tasting theirs and a couple other brett only beers lately, i'm really turned off on the idea. Stone's tasted like cardboard. The bitterness and the brett did not mix well.

Got any suggestions for some brett beers to renew my faith in a brett only beer (or brett/sach beer?)
Posted by LoneStarTiger
Lone Star State
Member since Aug 2004
16222 posts
Posted on 2/25/16 at 2:27 pm to
Find the Crooked Stave stuff that hit there a week ago

Or make a trade with rds, his beers are the reason I started using brett
This post was edited on 2/25/16 at 2:29 pm
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