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re: Homebrewing: In-Process Thread
Posted on 4/7/16 at 8:16 am to Fratastic423
Posted on 4/7/16 at 8:16 am to Fratastic423
quote:
I assume you are sending this to Shreveport? Im not sold on mine. I think it scores well but it's not really good.
Yep, that's the one I'm sending. Funny, I think it's really good, but won't be surprised if it doesn't score well (not to style, too many hops, not enough malt balance, etc.). But I like it, so that's what counts.
1
Posted on 4/7/16 at 8:43 am to BMoney
quote:
Funny, I think it's really good, but won't be surprised if it doesn't score well (not to style, too many hops, not enough malt balance, etc.).
That is the exact opposite of why I was thinking yours would do better than mine. Mine is much more balanced than I was hoping for. And the color of mine is going to confuse people into thinking that it is something other than base malt since it is closer to 10L. We shall see.
Posted on 4/8/16 at 3:38 pm to Fratastic423
Let's see if I remember how to do this.
Posted on 4/8/16 at 3:50 pm to Zappas Stache
good luck!
I kegged a beer last night and when I was done I thought I had missed or forgotten something. It went too fast and was too easy.
did any of your hoptrees survive? Mine all kicked in the drought last fall
I kegged a beer last night and when I was done I thought I had missed or forgotten something. It went too fast and was too easy.
did any of your hoptrees survive? Mine all kicked in the drought last fall
Posted on 4/8/16 at 3:57 pm to LoneStarTiger
Got score sheets back for the brown IPA that I submitted as an American brown ale at a recent competition. At least both judges said it was really good and was more of a brown IPA, but not to style for an American brown. It still scored well enough (34.5).
Posted on 4/8/16 at 4:10 pm to LoneStarTiger
quote:
did any of your hoptrees survive?
I have one in a 15 gallon container that is looking good. The one I planted disappeared.....which is good because I decided I didn't want a tree in that spot after all. I need to find a good spot for the one in the container.
This post was edited on 4/8/16 at 4:11 pm
Posted on 4/8/16 at 5:17 pm to Zappas Stache
Nice! Looking good
Posted on 4/8/16 at 6:41 pm to LoneStarTiger
Here is the way this brew day went....
Mash-4-8-16
8 gallons mash water-heat to 162 strike-149.5 mash. . Burner on for 1 minute..rose to 149.6. Burner on 2 minutes-no rise. Burner on 3 minutes-ROSE TO 164 TOO HIGH! Added 1 gallon cool water-temp to 162.. - added 2 liters of ice. Temp to 150.
Drain into Kettle. Have 5.75 gallons so need 1 more gallon.
Sparged 1 gallon into kettle. Gravity = 1.86 TOO HIGH (target is 1.50) Added 2 gallons of water to bring down gravity. = 1.069
Drained 2 gallons into sour kettle to even out volume.
Boil-
Preboil G= 1.069
OG= 1.06 WTF?
Flame out
Pump on to send wort thru chiller plate
Hose came off pump.
Mash-4-8-16
8 gallons mash water-heat to 162 strike-149.5 mash. . Burner on for 1 minute..rose to 149.6. Burner on 2 minutes-no rise. Burner on 3 minutes-ROSE TO 164 TOO HIGH! Added 1 gallon cool water-temp to 162.. - added 2 liters of ice. Temp to 150.
Drain into Kettle. Have 5.75 gallons so need 1 more gallon.
Sparged 1 gallon into kettle. Gravity = 1.86 TOO HIGH (target is 1.50) Added 2 gallons of water to bring down gravity. = 1.069
Drained 2 gallons into sour kettle to even out volume.
Boil-
Preboil G= 1.069
OG= 1.06 WTF?
Flame out
Pump on to send wort thru chiller plate
Hose came off pump.
This post was edited on 4/8/16 at 6:44 pm
Posted on 4/8/16 at 6:48 pm to Zappas Stache
Sounds like a pretty typical brew day at my house
Posted on 4/8/16 at 9:01 pm to Zappas Stache
quote:
Here is the way this brew day went....
Posted on 4/9/16 at 4:53 pm to rds dc
Brewing 2 batches of different beers tomorrow. One wheat beer using Wyeast1010 and some late simcoe additions.
The other is a hoppy pale ale using chinook, mosaic, citra, and simcoe. For the pale ale we're using Wyeast 1275 Thames Valley Ale. Defalcos didn't have 1318 London ale iii. Anyone ever use 1275? Just curious of any results with hoppy beers. Wanted to try something different.
The other is a hoppy pale ale using chinook, mosaic, citra, and simcoe. For the pale ale we're using Wyeast 1275 Thames Valley Ale. Defalcos didn't have 1318 London ale iii. Anyone ever use 1275? Just curious of any results with hoppy beers. Wanted to try something different.
This post was edited on 4/9/16 at 4:54 pm
Posted on 4/10/16 at 1:18 pm to HungryFisherman
Been way too long since I brewed, kegerator is empty and nothing fermenting, I'm a bad brewer
Brewed up 10 gallons of a Sorachi Ace heavy IPA, just my second brew on the brew boss but first with a dedicated tablet, things are going well so far. Currently draining my grains, heating up to boil.
Brewed up 10 gallons of a Sorachi Ace heavy IPA, just my second brew on the brew boss but first with a dedicated tablet, things are going well so far. Currently draining my grains, heating up to boil.
Posted on 4/10/16 at 4:03 pm to I_heart_beer
After drinking 2 really good all Brett beers yesterday (great raft oceans and almanac saison de brettaville) I believe I'm going to make my French benefits saison an all Brett saison
Posted on 4/10/16 at 6:20 pm to BugAC
Be prepared to leave it alone and let the brett do its thing
Posted on 4/10/16 at 9:18 pm to LoneStarTiger
Speaking of, just tapped a year old Brett saison today. Funk levels are high and it is glorious.
Posted on 4/10/16 at 9:34 pm to BottomlandBrew
First pours from a sour APA I made from second runnings (and a massive dry hop) today. It's totally fruity and tropical and acidic and almost what I was going for exactly (it's a little thin).
I ran into some weirdness en route: if you have live lacto in the keg then it makes so much carbonation that you can't dry hop at room temperature because the beer is all foam. Keg hopping after the beer is cold crashed resolved that issue tho
I ran into some weirdness en route: if you have live lacto in the keg then it makes so much carbonation that you can't dry hop at room temperature because the beer is all foam. Keg hopping after the beer is cold crashed resolved that issue tho
Posted on 4/11/16 at 7:42 am to BottomlandBrew
The latest Brulosophy exbeeriment tested out a cold sparge. TBH, sparge temp isn't something I ever really questioned. Just did it as close to 170 as possible. A cold sparge would actually help me from a logistics standpoint as I heat my mash and sparge water on the stove, but have my mash tun and kettle in a detached garage. It'd be a lot easier to fill a bucket with cold water from the hose rather than lug a pot of 180 degree water out my back door and across the driveway. I'd much rather wait a few more minutes to reach a boil than risk the burns from tripping with my pot of water.
Posted on 4/11/16 at 8:42 am to BottomlandBrew
I've been doing the cold sparge recently due to Brulosophy and really haven't seen any difference in the end product. It takes a little longer to get to the boil since the temp of the wort is lower. But that isn't a big issue.
Posted on 4/11/16 at 8:52 am to BottomlandBrew
quote:
just tapped a year old Brett saison today
has it been aging in a keg for a year? When aging in a keg, do you keep it under pressure and/or bleed the pressure off every so often?
Posted on 4/11/16 at 10:41 am to LoneStarTiger
6 months in a carboy, and then six months under pressure in the keg. I put an ounce and a half priming sugar in the keg and then I sealed it with my tank. I didn't bleed the pressure other than what came out when I took samples with my picnic tap.
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