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re: Homebrewing: In-Process Thread
Posted on 3/29/16 at 7:49 pm to LoneStarTiger
Posted on 3/29/16 at 7:49 pm to LoneStarTiger
I haven't used it personally but it's on my list. I do recall reading that it performs better at higher temperatures than you might expect for English ale yeasts (start at 64 and let free rise to 68-70 and hold there to finish). So I was going to treat it similarly to how I brew with abbey yeasts. Has the krausen fallen?
1
Posted on 3/29/16 at 8:17 pm to Canuck Tiger
There is still a little on top. Not a normal looking krausen though. My sample tastes good, though. I think I'm going to go again my better judgement and rack into a secondary on top of the loose while hops rather than hoping they get wet and sink enough in the primary
Posted on 3/30/16 at 1:45 pm to LoneStarTiger
dry-hopping with 3 oz of whole leaf hops
to bag or not to bag?
to bag or not to bag?
Posted on 3/30/16 at 2:56 pm to LoneStarTiger
Back to fast sours. So i'm formulating my recipe in beersmith for a gose. I'm using a 60/40 wheat pilsner recipe. Also going to throw in some acidulated malt to get the ph down, and may have to throw in some phosphoric acid to get it down further. I plan on doing the gigayeast fast souring lacto bring the temps down to 96 and let it ride method. a few questions.
1) What should my target mash ph be? Should it be like a standard ale, 5.2? Or should i target for lower? If 5.2 is the standard, what should my wort ph be after mash/boil? When do i add phophoric or lactic acid if needed?
2) Assuming i do the above correctly, and i pitch the lacto and let it ride for a couple days. And then assuming my ph gets down to 3.6ish territory, don't i need IBU's to protect the beer from spoiling? Would this require a second boil, or would dry hopping "protect" the beer? Or, does the lactic acid and the resulting low ph prevent anything from growing?
3) Assuming i'm at the end of the lactic acid period and i'm at my desired ph, don't i need the beer to attenuate further? That being the case, i would pitch a sach yeast correct? If that's the case, what sach strain is preferable for a gose? Wouldn't the low ph prohibit sach strain attenuation?
Sorry for all the questions, but as i'm making the recipe, all of these questions pop up in my mind.
ETA: I just realized it's the Omega lacto blend to use, not Giga fast souring lacto.
1) What should my target mash ph be? Should it be like a standard ale, 5.2? Or should i target for lower? If 5.2 is the standard, what should my wort ph be after mash/boil? When do i add phophoric or lactic acid if needed?
2) Assuming i do the above correctly, and i pitch the lacto and let it ride for a couple days. And then assuming my ph gets down to 3.6ish territory, don't i need IBU's to protect the beer from spoiling? Would this require a second boil, or would dry hopping "protect" the beer? Or, does the lactic acid and the resulting low ph prevent anything from growing?
3) Assuming i'm at the end of the lactic acid period and i'm at my desired ph, don't i need the beer to attenuate further? That being the case, i would pitch a sach yeast correct? If that's the case, what sach strain is preferable for a gose? Wouldn't the low ph prohibit sach strain attenuation?
Sorry for all the questions, but as i'm making the recipe, all of these questions pop up in my mind.
ETA: I just realized it's the Omega lacto blend to use, not Giga fast souring lacto.
This post was edited on 3/30/16 at 2:59 pm
Posted on 3/30/16 at 3:03 pm to BugAC
I always threw a token hop pellet in there for kicks but it's not necessary.
Mash pH should shoot for 5.2. I wouldn't mess with acid malt if you've got phosphoric. No point
German Ale 1007 is supposedly good in lower pH and is what I've always used.
Mash pH should shoot for 5.2. I wouldn't mess with acid malt if you've got phosphoric. No point
German Ale 1007 is supposedly good in lower pH and is what I've always used.
Posted on 3/30/16 at 3:07 pm to s14suspense
quote:
Mash pH should shoot for 5.2. I wouldn't mess with acid malt if you've got phosphoric. No point
German Ale 1007 is supposedly good in lower pH and is what I've always used.
EDITED
Nevermind, just rereading the article on lacto 2.0 on sour beer blog.
With the sach yeast, are you just looking for a clean flavor? Couldn't wlp001 work?
This post was edited on 3/30/16 at 3:16 pm
Posted on 3/30/16 at 3:12 pm to BugAC
(no message)
This post was edited on 3/30/16 at 3:16 pm
Posted on 3/30/16 at 3:16 pm to BugAC
I do a short (15 min) boil, chill to 100, go into a fermenter then purge that fermenter with CO2. Wrap the fermenter in blankets and have started using temp controller and fermwrap under blankets to keep it hot.
Let that go 24-36 hours undo blankets and heating and pitch 1007. This has all been done with Gigayeast lacto or Wyeast 5335. Never used Omega even though I'm sure it's great.
Let that go 24-36 hours undo blankets and heating and pitch 1007. This has all been done with Gigayeast lacto or Wyeast 5335. Never used Omega even though I'm sure it's great.
Posted on 3/30/16 at 4:42 pm to s14suspense
BugAC. I read most of the same things you have over the last month and then started souring, so I'm still kinda new but have confidence after 2 good batches that it works. Here's my notes and summaries:
1) Mash as normal; for most people that's under pH 5.4. Most fast sours are good candidates for no sparge since they're low gravity.
2) If you're doing a boil of the wort then do it for long enough to drive off DMS.
3) If you're doing no boil then adjust the pH of the wort to 4.5 with phosphoric or lactic. This eliminates the risk of clostridium and enterobacteria from taking over and making the vomit/poo compounds.
4) Eliminate oxygen from the souring vessel and then pitch an appropriate sized lacto starter.
5) After the beer is the desired pH (below 3.5 gives a nice tartness) then transfer to a carboy and pitch a large healthy starter of something that will grow at low pH. The german ale strain 1007, white labs 644 "brett" trois are most popular. Brett also works.
6) For the yeast 5335 I use the recommendation from the source was NO hops; if your beer requires some IBUs then you could boil after souring and then pitch yeast I guess.
Hope that helps
1) Mash as normal; for most people that's under pH 5.4. Most fast sours are good candidates for no sparge since they're low gravity.
2) If you're doing a boil of the wort then do it for long enough to drive off DMS.
3) If you're doing no boil then adjust the pH of the wort to 4.5 with phosphoric or lactic. This eliminates the risk of clostridium and enterobacteria from taking over and making the vomit/poo compounds.
4) Eliminate oxygen from the souring vessel and then pitch an appropriate sized lacto starter.
5) After the beer is the desired pH (below 3.5 gives a nice tartness) then transfer to a carboy and pitch a large healthy starter of something that will grow at low pH. The german ale strain 1007, white labs 644 "brett" trois are most popular. Brett also works.
6) For the yeast 5335 I use the recommendation from the source was NO hops; if your beer requires some IBUs then you could boil after souring and then pitch yeast I guess.
Hope that helps
This post was edited on 3/30/16 at 4:45 pm
Posted on 4/1/16 at 8:47 am to Canuck Tiger
Both of my beers are ready for Zapp's tomorrow.
Cocoa Rubus - chocolate raspberry porter. Raspberry is prominent on the nose and first sip. As it warms, the chocolate becomes more apparent. Wish I had more of this to keep at the house.
Citralaxy - APA hopped with Citra and Galaxy. Really digging this one. Glad I brewed 10 gallons, so I'll have some for me.
Cocoa Rubus - chocolate raspberry porter. Raspberry is prominent on the nose and first sip. As it warms, the chocolate becomes more apparent. Wish I had more of this to keep at the house.
Citralaxy - APA hopped with Citra and Galaxy. Really digging this one. Glad I brewed 10 gallons, so I'll have some for me.
Posted on 4/1/16 at 9:45 am to BMoney
That's a juicy looking APA
Posted on 4/1/16 at 9:14 pm to Canuck Tiger
Significant other is sick, so I banished myself to the garage and decided to brew. Threw some things together for a ginger saison.
12 lbs German Pilsner
1/2 lb golden oats
1/2 lb acidulated malt
1.0 oz hallertau at 60
Sprinkling of black peppercorns at 10
0.5 oz hallertau at flameout
.75 oz fresh ginger at flameout
Plan to pitch on a cake of white labs 590 French saison.
We'll see. Just kind of made it all up on the spot.
12 lbs German Pilsner
1/2 lb golden oats
1/2 lb acidulated malt
1.0 oz hallertau at 60
Sprinkling of black peppercorns at 10
0.5 oz hallertau at flameout
.75 oz fresh ginger at flameout
Plan to pitch on a cake of white labs 590 French saison.
We'll see. Just kind of made it all up on the spot.
This post was edited on 4/1/16 at 9:44 pm
Posted on 4/1/16 at 9:44 pm to BottomlandBrew
That sounds pretty cool.
Where the hell has LSUgrad00 been?
Where the hell has LSUgrad00 been?
This post was edited on 4/1/16 at 9:44 pm
Posted on 4/2/16 at 10:09 am to BMoney
Do you have a recipe for the citralaxy? Thinking about brewing something like this next.
Posted on 4/3/16 at 9:23 am to turbotiger
Finally getting back in the game, who knew that a 4th kid could derail things! I've got 5 gallons of '14 spontaneous fermentation ale that got dry hopped with 2 oz of Amarillo that needs to be bottled. Trying to figure out my next brew, was thinking of doing another batch of white wine saison but might do another batch of 100% Brett Grapefruit Ale, with the weather looking on the cooler side for the next couple of weeks. I need daytime temps climbing to near 90 to keep the garage warm enough overnight for a saison.
I bottled a 100% Brett 100% Citra Double IPA last week and am pretty pleased with it. Actually, it is just a hop kick to the nuts right now, so not a whole lot of Brett complexity showing through at the moment.
I bottled a 100% Brett 100% Citra Double IPA last week and am pretty pleased with it. Actually, it is just a hop kick to the nuts right now, so not a whole lot of Brett complexity showing through at the moment.
Posted on 4/3/16 at 3:26 pm to rds dc
Wow! Spontaneous fermentation?? Is that code for "forgot to pitch"?
Unless you live in an old trappist brewery I find it hard to believe this method would produce anything drinkable, even after 18 months to clean up. I definitely wouldn't trust the wild yeast floating around in south LA or in my primary fermentation site (guest bathroom). Good luck!
Unless you live in an old trappist brewery I find it hard to believe this method would produce anything drinkable, even after 18 months to clean up. I definitely wouldn't trust the wild yeast floating around in south LA or in my primary fermentation site (guest bathroom). Good luck!
Posted on 4/3/16 at 5:32 pm to leveedogs
Leveedogs, let me introduce you to rds. rds does things that would make Jean van Roy nervous.
Kegged up two beers today and got the ginger saison fermenting. Kegged a hibiscus sour and American saison.
Kegged up two beers today and got the ginger saison fermenting. Kegged a hibiscus sour and American saison.
This post was edited on 4/3/16 at 5:33 pm
Posted on 4/3/16 at 7:59 pm to BottomlandBrew
Our sourdough culture was spontaneous and makes wonderful bread; I'd not be surprised if I found decent sacch and Brett strains in my house. Lord knows I've spread enough yeast around in 4 years of brewing, transferring, and fermenting in the same places.
This post was edited on 4/3/16 at 8:00 pm
Posted on 4/3/16 at 8:20 pm to Canuck Tiger
My quick sour is starting to be a disaster of an experiment. U pitched lactose, it took off. I then pitched the brett starter and it looked like fermentation got going. Checked the gravity today, 3 weeks after pitching brett, still sitting at 1030. Almost too tart from the lacto going at it alone.
Will cal ale ferment at that low of ph? I have two mason jars of slurry that should easily get the job done assuming it will even get going. Thoughts?
Will cal ale ferment at that low of ph? I have two mason jars of slurry that should easily get the job done assuming it will even get going. Thoughts?
Posted on 4/3/16 at 8:27 pm to Fratastic423
If it's low enough in pH to taste (almost too tart while still 1.03 gravity), it's probably just really hard for yeast to grow in. The good news is nothing else will probably grow either. If you really want to pitch something in it to ferment it then I'd say wyeast 1007 or white labs 644 might be your best bets if the wort is below pH 3.3.
Having said that, I just put a pack of us-05 in my pH 3.5 soured wort and it took it from 1.045 to 1.005 in 6 days.
//edit: If I thought my Brett starter just never took off then I might try the big cal ale slurry. You could try something like this with it:
LINK
To see if you could adapt it to the acidic wort maybe?
Having said that, I just put a pack of us-05 in my pH 3.5 soured wort and it took it from 1.045 to 1.005 in 6 days.
//edit: If I thought my Brett starter just never took off then I might try the big cal ale slurry. You could try something like this with it:
LINK
To see if you could adapt it to the acidic wort maybe?
This post was edited on 4/3/16 at 8:34 pm
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