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re: Homebrewing: In-Process Thread
Posted on 3/23/16 at 7:35 am to BugAC
Posted on 3/23/16 at 7:35 am to BugAC
quote:
quick sour = brew as normal, make lacto starter (i've seen one with DME 1.04, apple juice, calcium carbonate and yeast nutrient) pitch starter into wort at 86 degrees or higher for 48-72 hours, then pitch sach and brett if desired.
Then there is the other method of using omega lacto blend and pitching at 96 and letting it ride.
Traditional = basically pitch the way i did?
Yeah, I'd say quick sour = using lacto blend and pitching at 96 and letting it ride.
0
Posted on 3/23/16 at 7:39 am to BugAC
Yep. Only having 1 gal is definitely something some people won't get past.
I live in upstate ny so the middle of winter doesn't allow as many activities. Indoor things like brewing were great ways to spend snowy or rainy satirday. When it was in single digits I would just take my kettle outside and sit it the yard (and snow) to chill down.
I'll probably slow it down come summer when there's tons to do
I live in upstate ny so the middle of winter doesn't allow as many activities. Indoor things like brewing were great ways to spend snowy or rainy satirday. When it was in single digits I would just take my kettle outside and sit it the yard (and snow) to chill down.
I'll probably slow it down come summer when there's tons to do
Posted on 3/23/16 at 8:24 am to BugAC
Dear Bug:
Posted on 3/23/16 at 7:19 pm to LoneStarTiger
Color is an amazing clear ruby and it's obviously acidic enough... Cherries are a bit overpowering ATM and I really need the saccharomyces to eat the sugars from the cherries (it's at 1.01 and was 1.005 before adding cherries). Still I'm pretty pumped for this one to be done
//edit better picture of the color :)
This post was edited on 3/23/16 at 7:33 pm
Posted on 3/24/16 at 8:46 pm to Canuck Tiger
Tried out wlp590 French saison on my latest beer. It's been slow going with it. Started at 1.060. Only down to 1.030 after 4 days, though I had 24 hour lag as I didn't use a starter. Been going at about 68 degrees, which I thought would be okay for a French strain, but it seems like I should have had a little higher temps. I have confidence in it, but a decade in southern Louisiana has left me untrained for low fermentation temperatures.
Posted on 3/24/16 at 9:26 pm to BottomlandBrew
Is that the same strain as wyeast 3711? If so I usually pitch that at 65F and ramp it up to 75F over 3 days and then hold it there. I have had problems with over attenuation but never slow or stuck ones. It makes a lot of glycerol that gives the impression of sweetness and full body even in really dry beers (1.002). I've contemplated using it in a session IPA for that rewson.
Posted on 3/24/16 at 9:30 pm to Canuck Tiger
I have read conflicting info on its relationship to 3711. I've used 3711 a bunch, and haven't had a slow fermentation like this.
Posted on 3/24/16 at 10:15 pm to BottomlandBrew
I think 3711 can possibly ferment the glass walls of my carboys
Posted on 3/25/16 at 10:16 am to Canuck Tiger
My pale ale is slow to finish too. Sampled it this morning and it's at 1.017, about 4 or 5 points high. Gave the carboy a swirl and will check it again in a couple days.
Posted on 3/25/16 at 11:48 am to LoneStarTiger
My golden sour (brewed Feb 12) just got racked to a better bottle with some Chardonnay soaked light French oak cubes (plus a fair amount of the Chardonnay heh).
Not much sourness yet, but lots of Brett funk. It had noticeable indole aromas a week ago that gave me pause (poop smells are rarely good news) but has settled into just a barnyard funk that's not offensive at all. I'm in it for the long haul; this beer will sit for 6-9 months before I look at it again in a cardboard box.
Mashing in golden sour 2 to pour right into the funky carboy
Not much sourness yet, but lots of Brett funk. It had noticeable indole aromas a week ago that gave me pause (poop smells are rarely good news) but has settled into just a barnyard funk that's not offensive at all. I'm in it for the long haul; this beer will sit for 6-9 months before I look at it again in a cardboard box.
Mashing in golden sour 2 to pour right into the funky carboy
This post was edited on 3/25/16 at 11:51 am
Posted on 3/25/16 at 12:52 pm to Canuck Tiger
Oh, that's a good idea. I've been wanting to make a peach/apricot golden sour. Making it to put in the carboy my farmhouse is currently in might be the way to go
Posted on 3/26/16 at 3:30 pm to LoneStarTiger
Bought the grain for an epic brew day tomorrow: partigyle with first runnings as imperial saison (hopped with Nelson and citra) and second runnings to be kettle soured APA dry hopped with mosaic, Amarillo, and centennial.
Posted on 3/26/16 at 5:55 pm to Canuck Tiger
Kegging Help- I recently made the transition from bottling to kegging. My first batch was a vanilla cream ale. Fermentation was fine, I racked into a keg and forced carbonated 30 psi for a week. The beer is now carbonated, serving at 5 psi, but taste like skunked CO2. Any help would be appreciated.
Posted on 3/26/16 at 6:22 pm to LSUOFFSHORE
I'm assuming if you let a pint sit out for 10-15 mins and warm up a bit it tastes fine?
30 psi for a week depending on temperature of the kegerator was probably a good bit too much co2. I serve my saisons and Belgians at 20psi and 40f... It's an easy fix though. Just degas it (pull the pressure relief valve on lid) every few hours, then taste until you're happy with it.
30 psi for a week depending on temperature of the kegerator was probably a good bit too much co2. I serve my saisons and Belgians at 20psi and 40f... It's an easy fix though. Just degas it (pull the pressure relief valve on lid) every few hours, then taste until you're happy with it.
Posted on 3/26/16 at 7:02 pm to Canuck Tiger
I'll degas it and give it a try. i hope it is that easy.
Posted on 3/26/16 at 8:20 pm to LSUOFFSHORE
I can't tell you exactly what psi to set it to because I don't know your serving temp. But 2.6 volumes co2 is to style, and so you can plug in your kegerator temp for 2.6 volumes here:
LINK /
My guess is it's about like IPAs (10psi or so).
I HATE that acrid co2 bite from overcarbed beers. I tend to carb on the low side for most styles to avoid it. Even still I have the following strategy for kegging:
1) when I keg it's into co2 purged kegs, and I give them 10-15 psi to bulk age at room temp.
2) when I put the keg on tap, I set at 30 psi for 24 hours with the regulator left on while it cools.
3)the next day I adjust to the desired psi based on style. Within 3-4 days it's perfectly carbed. I never shake kegs or roll them or any of that; I didn't care for the results.
LINK /
My guess is it's about like IPAs (10psi or so).
I HATE that acrid co2 bite from overcarbed beers. I tend to carb on the low side for most styles to avoid it. Even still I have the following strategy for kegging:
1) when I keg it's into co2 purged kegs, and I give them 10-15 psi to bulk age at room temp.
2) when I put the keg on tap, I set at 30 psi for 24 hours with the regulator left on while it cools.
3)the next day I adjust to the desired psi based on style. Within 3-4 days it's perfectly carbed. I never shake kegs or roll them or any of that; I didn't care for the results.
Posted on 3/27/16 at 1:20 am to Canuck Tiger
Whew today I kegged my cherry Berliner (10 lbs of sour cherries may have been too much in retrospect) and partigyled an imperial saison (1.065) and set the ~1.04 smaller beer to sour. Took almost 5 hours but now I have 2 more quick turnaround beers started.
Posted on 3/27/16 at 7:53 am to Canuck Tiger
Putting in work!
Posted on 3/27/16 at 9:29 am to LoneStarTiger
I'm out of carboys and fermenters now haha:
In conical: imperial saison (tropic King with citra and Nelson)
In lacto keg: sour APA (To be fermented with my last carboy next week)
In primary: golden sour 2
In secondary: Brett Baltic porter and golden sour 1
The pipeline is getting real
In conical: imperial saison (tropic King with citra and Nelson)
In lacto keg: sour APA (To be fermented with my last carboy next week)
In primary: golden sour 2
In secondary: Brett Baltic porter and golden sour 1
The pipeline is getting real
Posted on 3/28/16 at 7:55 pm to Canuck Tiger
My no boil wort was at pH 3.45 and is cleanly tart; gonna rack it and pitch us-05 and then dry hop the crap out of it when fermentation slows down. I'm debating boiling a portion of it for long enough to get some IBUs... Leaning towards all dry hop though
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