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Message
re: Homebrewing: In-Process Thread
Posted on 11/18/13 at 10:33 pm to s14suspense
Posted on 11/18/13 at 10:33 pm to s14suspense
1500 bitches.
0
Posted on 11/19/13 at 8:36 am to rds dc
quote:
How do y'all store extra DME? I got some for making this lacto starter but am only using 1/3 of a cup.
Chip Clip, then put it in a ziploc bag. Been using the same dme for my starters all year, i believe. Probably time for me to get some new DME for starters.
Posted on 11/19/13 at 8:38 am to s14suspense
quote:
I haven't jumped on the mosaic bandwagon yet
Apparently i have. At least for this last brew. I do like the smell of mosaic. It is just like the name, a blend of many different aromas. Berry, earthy, slightly piney, citrus-y, etc...
I have 2 more brews in mind before i attempt an all citra/mosaic IPA.
Posted on 11/19/13 at 8:42 am to BugAC
Oh, and i forgot to mention, i had to throw away my wood brew paddle.
Apparently, mice got into my brew closet in the garage. Luckily, the only thing they were after was the dog treats, but they managed to knaw on the paddle. Didn't want to chance anything so i tossed it. Using my crawfish pot paddle now.
Apparently, mice got into my brew closet in the garage. Luckily, the only thing they were after was the dog treats, but they managed to knaw on the paddle. Didn't want to chance anything so i tossed it. Using my crawfish pot paddle now.
Posted on 11/19/13 at 9:32 am to BugAC
I really liked the Lone Pint Yellow Rose IPA so I'll probably try a mosaic beer down the line.
Next for me is a citra DIPA. Im just waiting for the 2013 citra I ordered to come in before I can brew it.
Next for me is a citra DIPA. Im just waiting for the 2013 citra I ordered to come in before I can brew it.
Posted on 11/19/13 at 9:41 am to LSUGrad00
I'm trying to recall if I've had anything with Mosaic. I don't think I have. Any beers with it available in LA? I recently used some Falconer's Flight 7C and really liked that mix.
This post was edited on 11/19/13 at 9:42 am
Posted on 11/19/13 at 9:46 am to BottomlandBrew
quote:
BottomlandBrew
I plan on using that yeast strain you sent over on Friday. Suggestions on what I should brew?
Posted on 11/19/13 at 9:48 am to Fratastic423
I've used it for several things. pale farmhouses, amber farmhouses, dark farmhouses, and Belgian IPAs. This weekend I had some Boulevard 80 Acre hoppy wheat and thought that the yeast would go really well with a clone of that.
Posted on 11/19/13 at 9:49 am to BottomlandBrew
quote:
pale farmhouses, amber farmhouses, dark farmhouses
Sorry, cannot help laughing at that.
Posted on 11/19/13 at 9:54 am to Fratastic423
Yeah, it is a little silly. I don't know what else to call them other than describe them by color.
Posted on 11/19/13 at 10:29 am to BottomlandBrew
Question on yeasts. For my blood orange saison, i'm trying to decide on a yeast. Let me know your thoughts.
Wyeast 3522 Belgian Ardennes - One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
WLP550 Belgian Ale - Saisons, Belgian ales, Belgian reds, Belgian browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the yeast's profile with less fruitiness than Trappist Ale (WLP500).
WLP566 Belgian Saison II - This Saison strain has more fruity ester production than Belgian Saison Ale (WLP565). It is moderately phenolic, with a clove-like characteristic in the finished beer flavor and aroma. It ferments faster than WLP565.
Wyeast 3711 French Saison - A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Wyeast 3724 Belgian Saison - This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.
I may shy away from 3724, due to the long ferm times, and heat requirements. Won't be able to get up to 90 during the winter months.
3711, sounds interesting due to the easy attenuation for standard ale ferm temps. easier to use. The only drawback, is that i hear it's a decent yeast, but nothing special.
WLP566 I used for my last saison and it worked great. I fermented around 76-80 degrees. And if finsihed higher than expected, but i bottled early due to my wedding.
3522 really peaks my interest. I'm curious if anyone has used this before.
550, i don't know much about. probably wouldn't be good for the style i'm going for.
Or i can use a combination of 3724, and then finish off with 3711.
Wyeast 3522 Belgian Ardennes - One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.
WLP550 Belgian Ale - Saisons, Belgian ales, Belgian reds, Belgian browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the yeast's profile with less fruitiness than Trappist Ale (WLP500).
WLP566 Belgian Saison II - This Saison strain has more fruity ester production than Belgian Saison Ale (WLP565). It is moderately phenolic, with a clove-like characteristic in the finished beer flavor and aroma. It ferments faster than WLP565.
Wyeast 3711 French Saison - A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Wyeast 3724 Belgian Saison - This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.
I may shy away from 3724, due to the long ferm times, and heat requirements. Won't be able to get up to 90 during the winter months.
3711, sounds interesting due to the easy attenuation for standard ale ferm temps. easier to use. The only drawback, is that i hear it's a decent yeast, but nothing special.
WLP566 I used for my last saison and it worked great. I fermented around 76-80 degrees. And if finsihed higher than expected, but i bottled early due to my wedding.
3522 really peaks my interest. I'm curious if anyone has used this before.
550, i don't know much about. probably wouldn't be good for the style i'm going for.
Or i can use a combination of 3724, and then finish off with 3711.
This post was edited on 11/19/13 at 10:31 am
Posted on 11/19/13 at 10:48 am to BugAC
quote:
Wyeast 3522 Belgian Ardennes
Big fan of this yeast. Works really well at the same temp range as 3711. Won't give you a classic saison profile, but you'll still end up with a very good beer with a lot of yeast character. Flocs out crystal clear, too.
quote:
WLP550 Belgian Ale
Haven't used this one.
quote:
WLP566 Belgian Saison II
Haven't used this one either. I've used Saison III and was a huge fan of it, but I can't find it anymore. Comparison of II vs. III LINK
quote:
Wyeast 3711 French Saison
It's decent and gets the job done. Very easy to work with. Flavor and aroma are lacking compared to other strains.
quote:
Wyeast 3724 Belgian Saison
A bitch. WLP565 is the better of the Dupont strains, but both can be a little tricky.
Another option is Danstar Belle Saison. It works at the same temps as 3711 and 3522. It produces a more typical saison profile compared to 3711. It will ferment out just as easily as 3711.
This post was edited on 11/19/13 at 10:49 am
Posted on 11/19/13 at 3:41 pm to BottomlandBrew
quote:
I don't know what else to call them other than describe them by color.
So what is a farmhouse? Anything with a blend of saison and brett? I typically go with anything darker is a farmhouse and anything lighter is a saison...
Markowski seems to view them all as farmhouse with saison, biere de garde, etc being subsets Posted on 11/19/13 at 3:56 pm to BottomlandBrew
quote:
Yeah, it is a little silly. I don't know what else to call them other than describe them by color.
I was laughing because I read it like Forrest Gump talking about shrimp.
Posted on 11/19/13 at 4:08 pm to rds dc
quote:
So what is a farmhouse? Anything with a blend of saison and brett?
Farmhouse doesn't necessarily mean brett. It's more the style used in flemish ales at harvest.
quote:
Markowski seems to view them all as farmhouse with saison, biere de garde, etc being subsets
Yeah. That's where my information comes from.
Posted on 11/19/13 at 4:52 pm to rds dc
quote:
So what is a farmhouse?
IMO, it's a beer recreating or taking inspiration from rural Flemish and Walloonian beers, styles, and techniques. It's an umbrella term to which, like you said, saison, biere de garde, etc. fall under. Typically I think pilsner base, yeast forward, spices, and other misc ingredients. Markowski only describes saison and BDG in his book. Maybe that's because those are the only two with set guidelines and definitions. Sure seems like there are a lot more out there than just saison and BDG.
Posted on 11/19/13 at 4:57 pm to BottomlandBrew
Gravity looks right
Yes, Dora approves! At least this one doesn't taste like a coin
Color seems a little darker than I thought it would be, but has a nice crisp flavor. Ready to get this bottled!
Yes, Dora approves! At least this one doesn't taste like a coin
Color seems a little darker than I thought it would be, but has a nice crisp flavor. Ready to get this bottled!
Posted on 11/19/13 at 5:56 pm to BugAC
quote:
Farmhouse doesn't necessarily mean brett.
Traditionally speaking, probably every farmhouse brewery unintentionally had brett. They probably all were brewing with a yeast blend that was unique to each farmhouse.
quote:
Sure seems like there are a lot more out there than just saison and BDG.
Yeah, some don't really make any sense but others do. I guess if you want to brew something that is "off style" then you can just call it farmhouse
Posted on 11/19/13 at 6:16 pm to BugAC
quote:
had to throw away my wood brew paddle.
If I were looking to replace a mash paddle anytime soon I'd get one of those 24" whisks. Seems like a perfect and cheap tool to use as a mash paddle.
Posted on 11/19/13 at 6:48 pm to rds dc
Bottled my 100% brett hoppy wheat and 100% brett strawberry wheat this afternoon. The hoppy wheat is just huge tropical fruits. Coming out of the bottling bucket, this is my best brew to date. The galaxy / citra blend double dry hopping really seems to be a hit.
The strawberry wheat has a very tart, almost sour, nose but is big sweet stawberry in the mouth. Can't wait for these to carb up
The strawberry wheat has a very tart, almost sour, nose but is big sweet stawberry in the mouth. Can't wait for these to carb up
This post was edited on 11/19/13 at 6:52 pm
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