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re: Homebrewing: In-Process Thread
Posted on 11/5/13 at 9:26 am to BottomlandBrew
Posted on 11/5/13 at 9:26 am to BottomlandBrew
quote:
You can also rack on to a cake,
Only put 2 gallons back in there. I'm sure it'll be done fermenting this afternoon.
1
Posted on 11/5/13 at 2:48 pm to s14suspense
Brewed an all citra pale ale this morning using the Hop2It recipe from Russian River.
Hit all the numbers so we will see how it turns out.
Hit all the numbers so we will see how it turns out.
Posted on 11/5/13 at 3:28 pm to LSUGrad00
quote:
Brewed an all citra pale ale this morning using the Hop2It recipe from Russian River.
Would love to hear how this turned out.
I did an all-Simcoe one based on Row 2 Hill 56 back in the spring, then brewed it again with all-Citra over the summer. I wonder how this one differs from R2H56.
Posted on 11/5/13 at 3:51 pm to BMoney
quote:
I wonder how this one differs from R2H56
It's a simple recipe that RR uses to test new hop varieties. We have a few members brewing the same recipe w/ different hops to compare them.
OG: 1.052-1.056
FG: 1.010-1.012
IBU: 30-40
ABV: 5.5%-5.8%
Grain Bill
-------------------------------------
74% Two-Row Malt
13% Maris Otter Malt
10% 20L Crystal Malt
3% Acidulated Malt
Mashing Schedule
-------------------------------------
Single-infusion mast at 154F
Hop Schedule (based on hop AA)
-------------------------------------
90 minutes (5-10 IBU)
30 minutes (20 IBU)
1 minutes (10 IBU)
Dry Hop, 1 week at 68F
Boil - 90 Minute Boil
Yeast - US05/1056/WLP001
Posted on 11/5/13 at 4:13 pm to LSUGrad00
How little do you throw in at 90 to only get 5-10 IBU's?
Posted on 11/5/13 at 4:16 pm to Fratastic423
6g at 13.5%... it was like six or seven pellets.
Posted on 11/5/13 at 4:19 pm to LSUGrad00
quote:
6g at 13.5%... it was like six or seven pellets.
How many ounces of dry hopping? Not that it matters to me. I come from the "dry hop the shite out of it" school of thought.
This post was edited on 11/5/13 at 4:23 pm
Posted on 11/5/13 at 4:34 pm to BMoney
quote:
I come from the "dry hop the shite out of it" school of thought.
Same here..
The recipe was kind of vague on this so we ended up using 2 ounces dry hop, which IMO is almost nothing.
I wanted to use at least 3 or 4 ounces, but that probably wouldn't have worked well for some of the other varieties.
Posted on 11/5/13 at 5:30 pm to BottomlandBrew
quote:
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
I've been using a blend and have been getting "bretty" sooner by playing with fermentation temps. I let it go hot early on to favor the saison then drop it down to favor the brett. This is all pretty crude since I don't have a real accurate way to control temps. You could probably get even better results with real temp control. Say going 85 plus for a few days and then dropping to 68 or so. A better option would be to start with pure saison then pitch a nice brett starter when you drop the temp.
Now that it has cooled off I've been going 100% brett and will probably stick with that until the spring.
Posted on 11/5/13 at 5:35 pm to BottomlandBrew
quote:
The one I sent to rdc and to the jamboree was maybe 4-5 months worth of age.
I'm sitting on those two bottles until some of my 100% brett stuff is ready to go for a side-by-side. The sour saison side-by-side was pretty interesting. I hope to get you a nice selection of stuff in the box I send down.
Posted on 11/5/13 at 8:47 pm to Fratastic423
quote:
One step at 148, we meant 150 but came up slightly short and said f it.
How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.
quote:
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
Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?
It looks like me and a couple of buddies are going to do a barley wine sometime soon. I really like the grain bill y'all used but will probably go in a different direction with the hops.
This post was edited on 11/5/13 at 8:49 pm
Posted on 11/5/13 at 9:17 pm to rds dc
Pulled a sample of my sour stout tonight. Its coming along nicely, lots of pedio/lacto character with a little Brett funk.
Added some eagle rare bourbon soaked oak cubes. Hoping to get some oak/bourbon background flavors like the Bruery has in their Tart of Darkness.
Added some eagle rare bourbon soaked oak cubes. Hoping to get some oak/bourbon background flavors like the Bruery has in their Tart of Darkness.
Posted on 11/5/13 at 9:20 pm to LSUGrad00
quote:
Pulled a sample of my sour stout tonight. Its coming along nicely, lots of pedio/lacto character with a little Brett funk.
How long has that one been going?
Posted on 11/5/13 at 9:34 pm to rds dc
A little over 6 months...
Had it in the carboy for a couple months, then moved everything over to a keg where I've been aging it.
Had it in the carboy for a couple months, then moved everything over to a keg where I've been aging it.
Posted on 11/6/13 at 7:57 am to rds dc
quote:
How long? I've seen as long as 90 min for a barley wine given the insane amount of grain.
We did 90 mins.
quote:
Wouldn't you lose most of your hop aromas by the time a barley wine is ready to drink? I'm thinking any pineapple could possibly be attributed to the yeast?
We are pretty sure the pineapple is a yeast flavor but my friend insisted. I imagine that we will not get a lot of hop aroma, but we are talking about splitting the batch and dry hopping it differently, so he may put more cent in.
Posted on 11/6/13 at 5:49 pm to rds dc
Nearly down to 3rd page! Come on now!
Posted on 11/7/13 at 9:07 pm to rds dc
Anyone else have bad luck with dry yeast?
Every time I use dry yeast the lag time and fermentation times are double when I use liquid yeast w/ a starter.
Every time I use dry yeast the lag time and fermentation times are double when I use liquid yeast w/ a starter.
Posted on 11/7/13 at 10:10 pm to LSUGrad00
quote:
Anyone else have bad luck with dry yeast? Every time I use dry yeast the lag time and fermentation times are double when I use liquid yeast w/ a starter.
I don't use dry yeast.
I've had good success with liquid yeast handled properly on brewday with well oxygenated wort. I use two packs on big big beers and never have more than 12 hour lag time.
Posted on 11/8/13 at 8:11 am to s14suspense
Yep, I haven't used dry yeast in 5 years.
The club decided to use dry yeast for the single hop beers to keep the yeast health as uniform as possible.
Now I remember why I don't like the stuff.
The club decided to use dry yeast for the single hop beers to keep the yeast health as uniform as possible.
Now I remember why I don't like the stuff.
Posted on 11/8/13 at 8:32 am to LSUGrad00
I've had trouble in the past, but my last few times I used dry yeast it took off overnight. Belle Saison and S-04. I used to get long lag times with Notty. Haven't used that in years since they had a few bad batches come out.
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