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Message
1
Posted on 10/6/13 at 12:03 pm to Fratastic423
We'll last night around 11 I noticed my beer churning away, only 6 hours after pitching.
Well woke up this morning and it looks like a chocolate explosion in my fermenting freezer. And it is fermenting very aggressively. Wlp004 Irish ale yeast with a yeast starter. This bad boy is aggressive. Here are some aftermath pics
The blowoff tube couldn't handle it. I think I've lost 1/4 gallon due to extreme fermentation.
Damn I love brewing!
Well woke up this morning and it looks like a chocolate explosion in my fermenting freezer. And it is fermenting very aggressively. Wlp004 Irish ale yeast with a yeast starter. This bad boy is aggressive. Here are some aftermath pics
The blowoff tube couldn't handle it. I think I've lost 1/4 gallon due to extreme fermentation.
Damn I love brewing!
Posted on 10/6/13 at 8:19 pm to BugAC
quote:
Damn I love brewing!
That is awesome but it also sucks. I hate cleaning out chest freezers.
Here is my lambic working hard
Posted on 10/6/13 at 11:13 pm to BugAC
quote:
blowoff tube couldn't handle it.
Damn. Fermcaps.
Brewed twice this weekend. Makes for a long weekend.
Posted on 10/7/13 at 7:12 am to BugAC
Fermcaps.
This post was edited on 10/7/13 at 7:13 am
Posted on 10/7/13 at 8:45 am to BottomlandBrew
quote:
Fermcaps.
Blow-offs don't bother me. It's just positive reinforcement that i'm doing things right.
I almost passed out bending down cleaning the chest freezer. So much damn CO2 in there.
This post was edited on 10/7/13 at 8:46 am
Posted on 10/7/13 at 9:05 am to BugAC
quote:
Well woke up this morning and it looks like a chocolate explosion in my fermenting freezer. And it is fermenting very aggressively.
Had this happen with my imperial stout. And I used fermcaps too.
Tried some of my pumpkin porter this weekend. Really happy with it. Lots of pumpkin and lots of spice. Cool temps this week means I'll be enjoying some out on the front porch. C'mon 5:00!
Posted on 10/7/13 at 9:10 am to BugAC
quote:
Blow-offs don't bother me.
eh. have at it then.
Posted on 10/7/13 at 9:21 am to rds dc
What are some favorite Pale Ale all-grain recipes? I am thinking of something along the lines of Southern Tier Live. I couldn't seem to find a ST Live clone recipe but know that it has wheat in it. Any thoughts?
Posted on 10/7/13 at 9:42 am to rds dc
quote:
Any thoughts?
Just try a simple all 2-row with some cascade hops.
I have a bunch of partial bags of hops in the freezer. I may do a clean out the freezer IPA, with only 2-row and a shite load of hops. Off the top of my head i have some Warrior, Centennial, Chinook, Millenium in pellets and 1 ounce of cascade, and 1 ounce of centennial whole leaf i can use for dry hopping.
Posted on 10/7/13 at 9:57 am to rds dc
75% 2 row
20% vienna or munich
5% lighter crystal
Rye can be subbed for some of the vienna or munich if you're into that kind of thing. I am.
20% vienna or munich
5% lighter crystal
Rye can be subbed for some of the vienna or munich if you're into that kind of thing. I am.
This post was edited on 10/7/13 at 9:58 am
Posted on 10/7/13 at 10:17 am to rds dc
10lb 2 row
half pound of victory, vienna and munich each.
Makes for a super bright malt bill along the lines of an 8 bit pale ale.
half pound of victory, vienna and munich each.
Makes for a super bright malt bill along the lines of an 8 bit pale ale.
Posted on 10/7/13 at 11:24 am to rds dc
quote:
rds dc
How did you decide to start a lambic "colony"? I am interested in starting a lambic but not really sure how to go about doing it. I guess I should read up on brewing some, and maybe doing some open fermentations outside.
Posted on 10/8/13 at 9:02 am to Fratastic423
I'm hoping to duck out of work early on Friday and get a brew in. Going for a dark farmhouse for winter. I've never done a dark farmhouse and the only one I've ever had was Bam Noire from JP. After a little reading on Mad Fermentationist and Embrace the funk, I think I'm going to go with:
11 lbs Vienna
1 lb Chocolate Rye
1 lb Acidulated malt
1 lb dark candy sugar
~10 IBU
3711/Brett blend @ around 73 degrees
1/2 oz light American oak cubes during primary
Maybe some mild fruit in secondary, but the jury is still out and I'll play it by taste.
Feel free to critique. I'm in personally uncharted waters as far as this recipe goes.
11 lbs Vienna
1 lb Chocolate Rye
1 lb Acidulated malt
1 lb dark candy sugar
~10 IBU
3711/Brett blend @ around 73 degrees
1/2 oz light American oak cubes during primary
Maybe some mild fruit in secondary, but the jury is still out and I'll play it by taste.
Feel free to critique. I'm in personally uncharted waters as far as this recipe goes.
Posted on 10/8/13 at 9:14 am to BottomlandBrew
No suggestions bottomland, but i noticed yesterday what my last saison tastes like. I cracked open a St. Arnold Biere de Saison, the Icon Gold, and the tastes are nearly identical. I actually prefer mine over st. arnold's.
Posted on 10/8/13 at 11:19 am to BugAC
quote:
I cracked open a St. Arnold Biere de Saison, the Icon Gold, and the tastes are nearly identical.
Excellent! Icon Gold was a tasty brew.
Posted on 10/8/13 at 11:22 am to BottomlandBrew
quote:
Mad Fermentationist and Embrace the funk,
I'd trust them for sure.
Trying to think of how many dark saisons I've had though.
Posted on 10/8/13 at 1:23 pm to BottomlandBrew
quote:
Excellent! Icon Gold was a tasty brew.
Posted on 10/8/13 at 2:00 pm to BottomlandBrew
Stop the presses, Bottomland is brewing a farmhouse ale!
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