- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: In-Process Thread
Posted on 11/4/13 at 9:21 am to LoneStarTiger
Posted on 11/4/13 at 9:21 am to LoneStarTiger
quote:
Mosaic and citra
My next IPA creations is going to be a Mosaic/Citra IPA. Plan on brewing this next year.
1
Posted on 11/4/13 at 9:24 am to BugAC
I tasted my Oatmeal Stout Saturday night. It's been bottle conditioning for 2 weeks. It needs another 2 weeks, IMO to smooth out. First taste was very boozey. It also seemed a little highly carbonated. I believe the yeast still hasn't had time to settle. I'll revisit again in 2 weeks.
Posted on 11/4/13 at 9:31 am to BugAC
Brewed my first beer last friday with some friends. Went for a porter 
Posted on 11/4/13 at 9:40 am to More beer please
Good job, welcome to the addiction!
Posted on 11/4/13 at 9:42 am to Fratastic423
quote:
I only find like half of the show interesting/entertaining.
I have such a hard time getting into the show. So much good info buried between BS.
Posted on 11/4/13 at 10:54 am to BottomlandBrew
quote:
BottomlandBrew
How long does that yeast you sent need to develop?
Posted on 11/4/13 at 11:13 am to Fratastic423
A good little while if you want the full brett funk. It can knock out a regular saison pretty quick using the sacch strain with only a touch of brett. The brett doesn't become detectable until a few weeks in, and even then you wouldn't know it was there unless you're looking for it. One beer I made with that strain is 5 months in and still aging. Probably going to save it for Spring. Another is only a month in and I will tap that by Christmas. The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age. I've been bulk aging them in kegs under pressure at room temp. Smells so good when I give the pressure release a quick tug.
Posted on 11/4/13 at 11:31 am to Fratastic423
quote:
How did the event go this weekend?
Not so great as far as the competition goes. We got there late and think there may have been a mix up. Score sheets didn't match what we entered at all but... No big deal.
Quite a few pro brewers came by and told us how much they liked our beers and commented on how clean they were. The crowds really seemed to like our beer too so...
Didn't go as we'd have liked but it was good overall.
Posted on 11/4/13 at 12:48 pm to BottomlandBrew
quote:
A good little while if you want the full brett funk. It can knock out a regular saison pretty quick using the sacch strain with only a touch of brett. The brett doesn't become detectable until a few weeks in, and even then you wouldn't know it was there unless you're looking for it. One beer I made with that strain is 5 months in and still aging. Probably going to save it for Spring. Another is only a month in and I will tap that by Christmas. The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age. I've been bulk aging them in kegs under pressure at room temp. Smells so good when I give the pressure release a quick tug
Cool. Thanks for the info. Do you make a hefty starter or do you figure since it is going to sit around for 4 months its not really necessary?
Posted on 11/4/13 at 12:49 pm to s14suspense
quote:
Not so great as far as the competition goes. We got there late and think there may have been a mix up. Score sheets didn't match what we entered at all but... No big deal
Kind of sucks that you couldnt take home a trophy but people liking your beer is always a good feeling.
Posted on 11/4/13 at 1:20 pm to Fratastic423
I make a regular starter, which for me is about 1200 ml.
Posted on 11/4/13 at 1:36 pm to BottomlandBrew
quote:
I make a regular starter, which for me is about 1200 m
Cool, going to plan a brew out for the weekend. I will keep that in mind.
Posted on 11/4/13 at 3:28 pm to Fratastic423
Got a new stainless steel boil kettle, can anyone give me a quick run down on passivating stainless steel or is the kettle ready to use out of the box.
Thanks!
Thanks!
Posted on 11/4/13 at 3:49 pm to LSURoss
Kettle should be ready to go out of the box.
I wash my kettles before I use them, but even that is probably not necessary.
I wash my kettles before I use them, but even that is probably not necessary.
Posted on 11/4/13 at 5:31 pm to Fratastic423
quote:
21 lbs Maris Otter 2 lbs Munich 1 lb C60L 56 g Horizon 60 10 g Fuggle 20 10 g EKG 20 10 g Centennial 0 10 g Fuggle 0 10 g EKG 0 28 g EKG Dry 28 g Fuggle Dry
What was the mash schedule? What is the theory be hind the hops? I'm thinking of trying this one.
Posted on 11/4/13 at 8:23 pm to rds dc
One step at 148, we meant 150 but came up slightly short and said f it.
In reading up on bwines in designing great beers by Ray Daniels. He talked about using a high aa hop for bittering then classic flavors for flavor and aroma. My buddy feels that Thomas Hardy's barley wine has some pineapple character similar to Centennial so while I wasn't a huge fan of that addition I got vetoed since he wanted to brew an American barley wine
In reading up on bwines in designing great beers by Ray Daniels. He talked about using a high aa hop for bittering then classic flavors for flavor and aroma. My buddy feels that Thomas Hardy's barley wine has some pineapple character similar to Centennial so while I wasn't a huge fan of that addition I got vetoed since he wanted to brew an American barley wine
Posted on 11/4/13 at 10:05 pm to Fratastic423
messed around a little with extra sparge water and DME from our Stout last weekend.
Boiled it and made around 2 gallons of 1.050 wort and just tossed it on the yeast cake of our stout that went into the Bourbon Barrel with Cocoa nibs.
Never re-used yeast before.
Figure we can mess with this bit a little more than our tried and true beer and add some Coffee or bourbon vanilla bean/pecan mixture.
Boiled it and made around 2 gallons of 1.050 wort and just tossed it on the yeast cake of our stout that went into the Bourbon Barrel with Cocoa nibs.
Never re-used yeast before.
Figure we can mess with this bit a little more than our tried and true beer and add some Coffee or bourbon vanilla bean/pecan mixture.
Posted on 11/5/13 at 8:54 am to s14suspense
quote:
Never re-used yeast before.
Nice. We used a yeast cake for the Barley Wine this weekend, took off like a rocket.
Posted on 11/5/13 at 9:01 am to s14suspense
quote:
Never re-used yeast before.
Me either. But not sure I'm going to try unless I make a beer that's not dry hopped right in primary.
Posted on 11/5/13 at 9:08 am to s14suspense
quote:
Never re-used yeast before
I do it all the time. Easiest way without worrying about getting junk in the new beer is to rack off the cake and leave a touch of beer in there. Give it a good swirl and let it sit for a few minutes. All the junk falls out and you can pour the yeast into the new fermenter. You can also rack on to a cake, but sometimes you run into head space issues depending on the amount of trub left behind from the other beer.
Page 64 of 443
Popular
Back to top
Follow TigerDroppings for LSU Football News