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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 7/1/13 at 9:40 pm to BottomlandBrew
Posted on 7/1/13 at 9:40 pm to BottomlandBrew
100
1
Posted on 7/2/13 at 4:07 pm to TotalRebel
Update: My fermenter is bubbling along nicely. I removed the blowoff tube and put on an airlock yesterday. It's been solidly chugging for 3+ days now. I have my fermenting temp set at 76 right now. Hopefully this allows the yeast to finish off before i leave for my wedding next week.
Also, i've got the brewing bug really bad right now. I am contemplating making a double IPA next. A good hop bomb. I really like Karbach Hop Delusion, so i'll see if i can find the hops/hopping quantity for that one. Either that or i'll try to do a Pliny clone.
I plan on brewing that late July, early August. Then mid-August I will either look into an oatmeal stout or a pumpkin porter/stout.
Also, i've got the brewing bug really bad right now. I am contemplating making a double IPA next. A good hop bomb. I really like Karbach Hop Delusion, so i'll see if i can find the hops/hopping quantity for that one. Either that or i'll try to do a Pliny clone.
I plan on brewing that late July, early August. Then mid-August I will either look into an oatmeal stout or a pumpkin porter/stout.
Posted on 7/6/13 at 3:54 pm to rds dc
quote:
All this lacto/sour talk has convinced me to brew a berliner weisse next week
Be sure to post some pics when you brew that. I'm very interested in learning more about brewing one of those.
Finally got around to brewing this beer and took a few pics.
Recipe:
4.5lbs Pilsner
3.25lbs Wheat
28g Liberty @ 15 min (4.1IBU)
I use 100% RO water so I had to add the following to get my RA and PH in line.
2g gypsum
6g Calcium Chloride
3oz Acid Malt
Mashed for 90 mins at 149F
Wort turned out darker than I wanted, will probably sub in some flaked wheat next time
Chilling to pitch temp
After the break settles in the first carboy I transfer to one of my 'sour' carboys, hit it with some pure Oxygen, and pitch.
Talked to a guy at wyeast about their berliner blend and he recommended fermenting at around 70 degrees. I'll probably keep it around that temp for a few weeks and then move the carboy to a closet.
Posted on 7/8/13 at 1:12 pm to LoneStarTiger
racked my stout yesterday. the gravity sample tastes pretty dang good. It's fermented down to 1.027, I expect it to go down a few more points.
Added 12 oz of Maker's Mark and the oak chips. You could really smell the oak in the bowl I had them soaking in the bourbon in.
Added 12 oz of Maker's Mark and the oak chips. You could really smell the oak in the bowl I had them soaking in the bourbon in.
Posted on 7/8/13 at 1:32 pm to LSUGrad00
quote:
LSUGrad00
You've got a fairly intricate system.
Posted on 7/8/13 at 2:09 pm to s14suspense
I finally get to brew a beer again 
Will probably tackle mashing some old grains to use for a different function on Thursday night. Then hoping to get 2 brews in this weekend.
Will probably tackle mashing some old grains to use for a different function on Thursday night. Then hoping to get 2 brews in this weekend.
Posted on 7/8/13 at 2:31 pm to s14suspense
quote:
You've got a fairly intricate system.
thanks, but intricate is probably too nice a word.
It's a lot of overkill, but I'm a tad OCD and end up over engineering EVERYTHING.
Posted on 7/8/13 at 2:40 pm to Fratastic423
quote:
Will probably tackle mashing some old grains to use for a different function on Thursday night. Then hoping to get 2 brews in this weekend.
Cool...
brought home the MS beer project to LA to get crashed and kegged.
Posted on 7/8/13 at 6:39 pm to s14suspense
Just measured the gravity for my 'Til Death, Belgian Saison. Sitting at 1.010 right now. OG was 1.063; 7% ABV.
I've been fermenting at around 75-76 the whole time. I want it to get a little dryer, so i bumped up my temp to 80 and will bottle my beer Wednesday.
I also tasted it, and damn is it good. I was kind of worried because a) i always worry with my beer, and b) i was concerned about the 2 ounces of Special B malt would taste funny with the hops. However, it tastes fantastic. This is my 2nd recipe i've built myself, and so far, i'm knocking them out of the park.
I'll be bottling Wednesday, then heading to NOLA thursday, getting Married Saturday, then off to Antigua Monday. Coming back the following Monday. I'll give it a couple more weeks after i get back to taste.
I've been fermenting at around 75-76 the whole time. I want it to get a little dryer, so i bumped up my temp to 80 and will bottle my beer Wednesday.
I also tasted it, and damn is it good. I was kind of worried because a) i always worry with my beer, and b) i was concerned about the 2 ounces of Special B malt would taste funny with the hops. However, it tastes fantastic. This is my 2nd recipe i've built myself, and so far, i'm knocking them out of the park.
I'll be bottling Wednesday, then heading to NOLA thursday, getting Married Saturday, then off to Antigua Monday. Coming back the following Monday. I'll give it a couple more weeks after i get back to taste.
This post was edited on 7/8/13 at 6:45 pm
Posted on 7/8/13 at 6:44 pm to BugAC
What would you guys recommend for priming sugar for a saison?
Typical amount for my ales have been 4.5 ounces of corn sugar. Should i bump it to 5 oz.?
Typical amount for my ales have been 4.5 ounces of corn sugar. Should i bump it to 5 oz.?
Posted on 7/8/13 at 6:45 pm to BugAC
No reason to use anything other than corn sugar. No other subtle flavor needed Imo
Posted on 7/8/13 at 6:49 pm to Fratastic423
quote:
No reason to use anything other than corn sugar. No other subtle flavor needed Imo
no, i meant what amounts. Of course i'm using corn sugar. Just not sure of the amount. I definitely don't want a bottle bomb.
Posted on 7/8/13 at 6:52 pm to BugAC
Keep it the same. Don't mess with a good thing right now.
Posted on 7/8/13 at 6:52 pm to BugAC
Sorry, if you bottle in regular bottles unsure if you would want to use more than 5 oz which would probably be plenty. If you use Belgian bottles you could add more like 5.5 oz
Posted on 7/8/13 at 6:55 pm to Fratastic423
I think i'll just stay with 4.5. I'd hate to ruin an already great tasting saison by over carbonating it.
Posted on 7/8/13 at 6:59 pm to BugAC
And finally, bottle conditioning temps. I was going to set my fermenting freezer back to 65. That should be fine, correct?
Posted on 7/8/13 at 7:08 pm to BugAC
I wouldn't go over 4.5 ounces. How long have you been sitting at 1.010? You might still have a few more points to go.
As a side note, high carbed saisons are only a recent thing. They used to be almost flat.
As a side note, high carbed saisons are only a recent thing. They used to be almost flat.
Posted on 7/9/13 at 2:12 pm to BottomlandBrew
quote:
How long have you been sitting at 1.010? You might still have a few more points to go.
Not sure. My airlock either stopped, or has slowed considerably from bubbling. Thus i decided to check it.
I'm leaving thursday for a week and a half, and would like to have the saison bottled before i go.
Posted on 7/9/13 at 2:16 pm to BugAC
quote:
And finally, bottle conditioning temps. I was going to set my fermenting freezer back to 65. That should be fine, correct?
I assume so. Is that in the recommended temp range for that yeast?
Posted on 7/9/13 at 2:37 pm to s14suspense
quote:
Is that in the recommended temp range for that yeast?
Ah, you're right. I didn't think about that. The residual yeast in the bottle is still fermenting out the corn priming sugar to produce CO2. Nah, the range for my yeast is 68-78. I'll drop it from 78 to 74 or 72.
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