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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 12/2/13 at 3:23 pm to Zappas Stache
Posted on 12/2/13 at 3:23 pm to Zappas Stache
Perfect, thanks!
1
Posted on 12/2/13 at 4:43 pm to LSURoss
This is looking down into my secondary through the air lock hole. Does that look normal? It's been in there about 8 days. Should I go ahead and bottle it?
Posted on 12/2/13 at 4:56 pm to LSURoss
That might be a bacteria infection, unless thats your goal.
FWIW, i just bottled my Christmas IPA last night. Beautiful amber color, and has a great taste. The Mosaic blended very will with the cascade and simcoe. I get taste of berries (mosaic) citrus (cascade) and a little pineyness from the simcoe. Pretty much what i wanted. However, it could be hoppier. I think that gallon of add in water i had to use to get to 5 gallons in the fermenter took away some of the bitterness.
I'm confident it will be a good beer though. And the good thing about it, i have my recipe saved and can adjust my equipment for next time. Won't be brewing again until next year.
FWIW, i just bottled my Christmas IPA last night. Beautiful amber color, and has a great taste. The Mosaic blended very will with the cascade and simcoe. I get taste of berries (mosaic) citrus (cascade) and a little pineyness from the simcoe. Pretty much what i wanted. However, it could be hoppier. I think that gallon of add in water i had to use to get to 5 gallons in the fermenter took away some of the bitterness.
I'm confident it will be a good beer though. And the good thing about it, i have my recipe saved and can adjust my equipment for next time. Won't be brewing again until next year.
Posted on 12/2/13 at 4:59 pm to LSURoss
quote:
This is looking down into my secondary through the air lock hole. Does that look normal?
Did you dry hop? If not it looks suspicious. Taste it before you bottle it. It won't start tasting any better after bottling.
Posted on 12/2/13 at 5:02 pm to Zappas Stache
I added pompegranat to it.
Posted on 12/2/13 at 5:02 pm to LSURoss
Taste it and take a reading, but most likely fine. Infections normally aren't brown like that. They're more white and fuzzy/bubbly. Looks like a large number of floaties. More than normal, but that's how beer goes sometimes.
Posted on 12/2/13 at 6:07 pm to BottomlandBrew
gravity is the same as it was 8 days ago. Don't taste any off flavors, but not getting much of the pompegranat either.
Posted on 12/2/13 at 6:41 pm to LSURoss
Pomegranate isn't very strong, and the sugars in it likely fermented, so it will probably be very faint. Same thing happens when I use blueberries. I get far more color than flavor. I usually just get a little tartness from it
This post was edited on 12/2/13 at 6:42 pm
Posted on 12/2/13 at 9:23 pm to rds dc
Errrggghhhh! 
So my 100% brett hoppy wheat is going to be a drain pour... some bottles are way over carbonated and others are dead flat. Obviously I had some kind of issue with the priming sugar not mixing properly. The only thing different that I did was bottling it in my garage on a very cold day. The beer had been out in the garage for a couple of days and was pretty cold as well. I'm guessing that the the cold beer mixing with the warm priming sugar solution caused some kind of thermal gradient to setup with the sugar solution staying down low and not mixing throughout the column. I can only think of one other time in all my years of brewing that a beer didn't carbonate properly and that whole batch just stayed flat. Oh well, it was the greatest beer that never was!!
So my 100% brett hoppy wheat is going to be a drain pour... some bottles are way over carbonated and others are dead flat. Obviously I had some kind of issue with the priming sugar not mixing properly. The only thing different that I did was bottling it in my garage on a very cold day. The beer had been out in the garage for a couple of days and was pretty cold as well. I'm guessing that the the cold beer mixing with the warm priming sugar solution caused some kind of thermal gradient to setup with the sugar solution staying down low and not mixing throughout the column. I can only think of one other time in all my years of brewing that a beer didn't carbonate properly and that whole batch just stayed flat. Oh well, it was the greatest beer that never was!!
Posted on 12/2/13 at 9:31 pm to rds dc
quote:
drain pour...some bottles are way over carbonated and others are dead flat.
Like how over and under carbed are we talking about? Since it's brett, you're not really risking oxygenation (as much, though still a slight risk) if you open them to bleed pressure or add some sugar. That's what I'd do before I drain poured.
This post was edited on 12/2/13 at 9:32 pm
Posted on 12/2/13 at 9:32 pm to rds dc
Posted on 12/2/13 at 9:39 pm to BottomlandBrew
quote:
Like how over and under carbed are we talking about? Since it's brett, you're not really risking oxygenation if you open them to bleed pressure or add some sugar. That's what I'd do before I drain poured.
The over carbed ones are volcanic like over carbed. I'm worried that if I don't dump them then I will have a bunch of bombs. The flat ones are flat as a board. I've randomly opened 6 and 3 were explosive gushers and 3 were dead flat. I would like to see someone pull that trick off
I also opened one last week that was normally carbed.Posted on 12/2/13 at 9:40 pm to Zappas Stache
quote:
Zappas Stache
One of the gushers came from the 6 pack of homebrew that I was going to give you last week
Posted on 12/2/13 at 10:19 pm to LSUGrad00
quote:
How do you clean one of these bags after use? Do you just run them through a washing machine?
Turn it inside out, spray off and then toss in wash. The one I am using now cost about $3 but it helped that my wife sewed it for me.
Posted on 12/2/13 at 10:24 pm to rds dc
quote:
One of the gushers came from the 6 pack of homebrew that I was going to give you last week
I'd sue you for that old paint bucket you ferment in.
Posted on 12/2/13 at 10:54 pm to Zappas Stache
quote:
I'd sue you for that old paint bucket you ferment in.
You and your lawyer would have to pry it out of my cold dead hands, although my wife would probably be glad to see it go.
Posted on 12/4/13 at 8:51 pm to rds dc
Good lord photobucket fricked their app up.
Anyway. I mentioned last week or so that I had hops still growing.
I was able to decorate the 6' table and top of jockey box with a paper bag full of hops and some leaves.
Had to have been 4+ oz on the vines. I think somebody from here took them home after the wedding to brew a beer. I'm cool with that.
Shameless bump to get this thread off the 4th page.
Posted on 12/4/13 at 8:55 pm to rds dc
Cooling in the backyard
Some Brett yeast slurry from my last batch
Healthy Brett starter in just over 25 hours
Some Brett yeast slurry from my last batch
Healthy Brett starter in just over 25 hours
Posted on 12/4/13 at 9:14 pm to rds dc
quote:
backyard
Is that a climbing wall?
Posted on 12/4/13 at 9:23 pm to s14suspense
quote:
I was able to decorate the 6' table and top of jockey box with a paper bag full of hops and some leaves.
Looks like a couple of nice selections on hand
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