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re: Homebrewing: In-Process Thread
Posted on 3/19/16 at 8:48 pm to s14suspense
Posted on 3/19/16 at 8:48 pm to s14suspense
I learned whole leaf hops will plug the shite out of your drain valve on the kettle.
I need a spider
I need a spider
2
Posted on 3/19/16 at 9:12 pm to LoneStarTiger
Yeah, I don't use whole leaf for that reason. Pain in the arse.
Posted on 3/19/16 at 10:10 pm to s14suspense
I wouldn't have but I really wanted those Armadillo and that was the only way they have them
Posted on 3/20/16 at 10:25 am to LoneStarTiger
quote:
whole leaf hops
Is there any advantage to them?
Posted on 3/20/16 at 10:47 am to LoneStarTiger
quote:
farmhouse table beer again
WIll you share the recipe?
Posted on 3/20/16 at 1:04 pm to AubieALUMdvm
quote:
Is there any advantage to them?
I don't know, but they don't have pellets of the one I wanted
Posted on 3/20/16 at 1:08 pm to AubieALUMdvm
quote:
WIll you share the recipe?
Of course
5 gallon batch
5 lbs 2-row or Pilsner
1 lb white wheat malt
4 oz acid malt
Mash at 156
About 20 IBUs of bittering hops. I've used cascade and saaz. I add a little at flameout and about an ounce to dry hop.
OG is in the 1.025-1.027 range
I use dregs to ferment it down to 1.002 or so so it finishes around 3%
It's based on this:
Le Petit Prince Farmhouse Table Beer
Le Petit Prince
O.G.: 1.021-1.024 (depending on yeast choice and attenuation)
F.G.: .997-1.002 (depending on yeast choice and attenuation)
Grist:
85% Pilsner
15% Malted wheat
Hops:
11 IBUs of Goldings at 60 minutes
3 IBUs of Fuggles at 10 minutes
Whirlpool/knockout addition of 50/50 Fuggles and Goldings. You will have to play with the percentages here as our commercial setup doesn’t translate well for whirlpool hop additions for homebrewing. I’d suggest around 1/2oz of each per 5 gallons, or 1oz total. Dry hop will be identical to whirlpool addition.
Fermentation:
Mixed culture of yeast and bacteria.
This post was edited on 3/21/16 at 9:08 am
Posted on 3/20/16 at 11:51 pm to LoneStarTiger
Put my Berliner weisse onto 10 lbs of sour cherries today. Pretty optimistic this is gonna turn out awesome...
Posted on 3/21/16 at 8:55 am to Canuck Tiger
quote:
Put my Berliner weisse onto 10 lbs of sour cherries today. Pretty optimistic this is gonna turn out awesome...
It'll probably be pretty good. The berliner we made a few weeks ago on dark cherries went over very well.
Posted on 3/21/16 at 9:20 am to s14suspense
I'm assuming it won't taste any worse than it did plain; it was tasty then. No visible krausen this am; 644 seems to really struggle at this pH compared to normal beers that it crushes.
Posted on 3/21/16 at 9:31 am to LoneStarTiger
because my brew day kinda snuck up on me, I didn't make a starter for my pale ale, but the 1318 responded like a champ and was churning away in no time. By this morning the activity had quieted down enough I could remove the blowoff tube.
The farmhouse lagged behind, naturally. I had about a pint jar of dregs saved, maybe a little more, and added some of the brett colony I have in a gallon fermenter. I did not make a starter for it either. Last time I used the dregs it took several days to see anything going on, but this time I had some good fermentation kicking yesterday afternoon. I'll let this go about 8 weeks before trying a sample to see if it's ready to keg.
The farmhouse lagged behind, naturally. I had about a pint jar of dregs saved, maybe a little more, and added some of the brett colony I have in a gallon fermenter. I did not make a starter for it either. Last time I used the dregs it took several days to see anything going on, but this time I had some good fermentation kicking yesterday afternoon. I'll let this go about 8 weeks before trying a sample to see if it's ready to keg.
Posted on 3/21/16 at 9:48 am to LoneStarTiger
Do you have pedio and lacto in your dregs LST? I ask because I have a big yeast cake with a belgian ale yeast, Wyeast Roaesalare blend, some lambic and brett beer dregs all in it.
The idea of a relatively short turn around sessional farmhouse table ale is very appealing to me, but I don't know if the blend I have going right now would be the right choice to ferment with...
The idea of a relatively short turn around sessional farmhouse table ale is very appealing to me, but I don't know if the blend I have going right now would be the right choice to ferment with...
Posted on 3/21/16 at 12:43 pm to Canuck Tiger
I'm not sure what's in it, to be honest. It's dregs from Jester King and Crooked Stave.
I just dumped 2 buckets of grain in the woods to bait hogs. One had clearly soured already, smelling like vomit. The other smelled fine, just like I just finished the mash. It did contain hop comes though, which I can only imagine will cause some interesting thoughts and comments from those that may find the grain pile.
I just dumped 2 buckets of grain in the woods to bait hogs. One had clearly soured already, smelling like vomit. The other smelled fine, just like I just finished the mash. It did contain hop comes though, which I can only imagine will cause some interesting thoughts and comments from those that may find the grain pile.
This post was edited on 3/21/16 at 12:52 pm
Posted on 3/21/16 at 1:11 pm to LoneStarTiger
quote:
I just dumped 2 buckets of grain in the woods to bait hogs.
Bait them into a trap?
Posted on 3/21/16 at 1:16 pm to s14suspense
Not yet, just into a feeding area. gives the dog hunters a good place to start.
Posted on 3/21/16 at 8:36 pm to LoneStarTiger
I took the afternoon off and brewed an APA because I had some hops I wanted to try. Simple beer but looked pretty going into the carboy.
12 lbs Bolander Munich Malt
.75 oz Columbus 60
1 oz Summer 10
1 oz Summer 0
Going to dry hop with 2 oz Summer and the .25 oz Columbus that is left.
Cali Ale at mid 60's
12 lbs Bolander Munich Malt
.75 oz Columbus 60
1 oz Summer 10
1 oz Summer 0
Going to dry hop with 2 oz Summer and the .25 oz Columbus that is left.
Cali Ale at mid 60's
Posted on 3/21/16 at 11:26 pm to Fratastic423
quote:
12 lbs Bolander Munich Malt
Interesting. I've only been brewing for 3 months but can not remember seeing a recipe yet with a munich base. All the munich ive seen has been 5-10 lovibond
Am I missing something?
Posted on 3/22/16 at 10:20 am to AubieALUMdvm
quote:
Am I missing something?
The Munich I used yesterday is at 10 L, so I didnt have to add any other specialty malts to get the color that I was looking for. As long as the malt you want to use as a base has enough enzymes to start the starch to sugar conversion you can use it as a base malt (2-Row, Pils, Munich, Vienna, Maris Otter, etc). Obviously they each bring a different flavor profile to the table so you have to take that into account when thinking of the finished beer. I had never used Bolander before and I liked the flavor I got just tasting the malt, so I figured why not.
Posted on 3/22/16 at 11:23 am to Fratastic423
Regarding the question of my 30-minute mash, I hit the efficiency I was looking for (65% or so) with the no sparge, so I'm guessing there wasn't an issue
Posted on 3/22/16 at 12:25 pm to LoneStarTiger
quote:
LoneStarTiger
So i read that article regarding fast souring lacto 2.0. From what i gathered, the only difference to getting fast soured brew is really your pitching rate of lacto and temperature correct?
Seems relatively easy, though more expensive.
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