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re: Homebrewing: In-Process Thread
Posted on 10/23/13 at 2:56 pm to BMoney
Posted on 10/23/13 at 2:56 pm to BMoney
my Northvletexan abt Quad has been lagering for 6 weeks and is about ready to bottle. I have the hops for another Zappa Dust IPA and am working on a coffee stout after watching Brew Dogs in Seattle the other night.
This post was edited on 10/23/13 at 6:46 pm
1
Posted on 10/23/13 at 3:13 pm to BMoney
quote:
Posted by BMoney
You oughta come over next Thursday night or so before I pack them up and do a little quality control with me.
Pumpkin porter, Choc stout, Tropical Pale ale and Grapefruit Rye.
Going out on a limb this year by entering the fruited beers into standard categories at this competition but I didn't want to have all Misc entries and be competing against ourself.
Posted on 10/23/13 at 3:16 pm to Zappas Stache
quote:
working on a coffee stout after watching Brew Dogs in Seattle the other night.
Don't blame you there. Between that and the cooler weather this morning It has me thinking about coffee stouts as well.
Posted on 10/23/13 at 3:39 pm to Fratastic423
quote:
With the recent additional success of my Typhoon American Amber at Dixie Cup
Way to go! I'm going to be doing a little running this weekend and won't get around to brewing. I've got 3 brews that I need to bottle over the coming weeks.
Pear & Sweet Potato Rye Saison - this can probably be bottled now but letting it sit so the Brett in there can keep on working.
Simple Saison - just dry hopped this the other day
100% Brett Hoppy Wheat - brewed this on Sunday and just pitched my starter today. The starter had crazy tropical fruit going on. I'm going to dry hop this with Galaxy and Citra.
I'm not sure what I will brew next. A buddy that brews extract wants me to brew an all-grain imperial stout with him, so that might be next. I've got about 17 gallons to bottle so that will probably take up most of my "brewing" time over the next month.
Anyone want some Crooked Stave Brett? I built mulitple starters for the sole purpose of building a stockpile of this brett strain. I'm sending a package down to Bottomland and can send extra brett for anyone who wants it.
Posted on 10/23/13 at 4:08 pm to rds dc
quote:
Anyone want some Crooked Stave Brett? I built mulitple starters for the sole purpose of building a stockpile of this brett strain. I'm sending a package down to Bottomland and can send extra brett for anyone who wants it.
I will take some, even though he just delivered yeast to me, although I havent gotten it yet.
Posted on 10/23/13 at 4:43 pm to BugAC
quote:
I got ya. Well i may leave the hops as per the revised schedule, and see how it comes out. I want it to be hoppy, but not overly hoppy. Still trying to convert some friends.
I'd move the 75 and 60 minute additions to the whirlpool or even the dry hop. Less bitterness and more flavor. But that's just me. I always would rather fewer bittering hops and more flavor/aroma hops or dry hops.
Posted on 10/23/13 at 5:46 pm to BMoney
I agree, I use a little to start the boil and a lot towards the end. Then dry hop the shite out of it
My stuff shipped today for a breakfast stout that I will secondary on cacao nibs and then add a press of cold brewed coffee before bottling. Will be brewing it Sunday.
My stuff shipped today for a breakfast stout that I will secondary on cacao nibs and then add a press of cold brewed coffee before bottling. Will be brewing it Sunday.
This post was edited on 10/23/13 at 5:47 pm
Posted on 10/23/13 at 6:28 pm to LoneStarTiger
quote:
and then add a press of cold brewed coffee before bottling.
That would make me crazy nervous. Are you following a recipe or winging it?
Posted on 10/23/13 at 6:30 pm to rds dc
quote:
(Sticky Requested)
One thing I wish this thread had was a "brewed page" were everyone listed their latest brew and then linked to it in the thread. I was just trying some Bottomland Sour Saison and was wondering about the grains but couldn't find his brewing notes in the thread.
Posted on 10/23/13 at 6:50 pm to rds dc
quote:
and then add a press of cold brewed coffee before bottling.
That would make me crazy nervous. Are you following a recipe or winging it?
a lot of recipes call for doing it this way. The other way is to just put the grounds in the secondary. But then you have to bottle of rack off the coffee pretty quick...48 hours or less. I think if you sanitize your french press, add grounds and cold water that has been boiled then you're good.
Posted on 10/23/13 at 7:00 pm to rds dc
quote:
That would make me crazy nervous. Are you following a recipe or winging it?
Says the guy that open ferments and no chills
I'm winging it but have read up on it some. Seems that a lot of recipies are adding coffee at various stages but just before bottling/kegging seems pretty well accepted
Posted on 10/23/13 at 7:25 pm to rds dc
You're not the only one who wished he knew what was in that sour saison. I'll be damned if I can remember. I think it was 7 pils, 2 acidulated, and 2 rye. That's close, but I don't think that's exact. Probably had a little Munich in there as well, but my computer died last weekend and with it all my beer smith recipes from the last year or so. Waiting on the next pay check to build a new rig and see if the HD is salageable.
Posted on 10/23/13 at 7:27 pm to LoneStarTiger
Do not hot brew the coffee. I did that once and added it to the keg. Tasted good for a few weeks, then went downhill fast. I tetu'd the last gallon or two.
Posted on 10/23/13 at 8:11 pm to BottomlandBrew
Have read that a lot, that cold brewed coffee is much better for beer
Posted on 10/23/13 at 9:07 pm to BottomlandBrew
quote:
but my computer died last weekend and with it all my beer smith recipes
Ouch! I've put some of my more common ones on the shared drive at beersmith.com I think they're posted under my same username if anyone else wants to brew a grapefruit rye IPA
Posted on 10/23/13 at 9:16 pm to BottomlandBrew
quote:
I think it was 7 pils, 2 acidulated, and 2 rye. That's close, but I don't think that's exact. Probably had a little Munich in there as well,
I figured that little back end kick was Munich. The rye really came through as it warmed up, a nice subtle spiciness. I really hope that is how the rye presents in my Sweet Potato & Pear Rye Saison.
quote:
but my computer died last weekend and with it all my beer smith recipes from the last year or so.
I hand write everything in a composition book and on scraps of paper
Posted on 10/24/13 at 8:42 am to rds dc
quote:
I hand write everything in a composition book and on scraps of paper
This is my way of doing it as well. I am about to have to get a new notebook. I used to use Pro Mash but like just writing it down more. I should just go and print out all of the old ProMash files so I have the recipes on paper.
Posted on 10/24/13 at 8:47 am to LoneStarTiger
quote:
Have read that a lot, that cold brewed coffee is much better for beer
Last batch of coffee beer I made I ended up using the cold brew coffee you can get at the store...
I thought it turned out pretty damn good.
Posted on 10/24/13 at 9:02 am to LoneStarTiger
quote:
Says the guy that open ferments and no chills
For my espresso stout, I just cold steeped the ground espresso for a day, filtered, and poured it in the keg immediately before I kegged the beer.
People worry too damn much about their beer. Relax and have a homebrew.
Posted on 10/24/13 at 9:10 am to BMoney
quote:
People worry too damn much about their beer. Relax and have a homebrew.
True story
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