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re: Homebrewing: It's more fun than work
Posted on 7/18/13 at 10:41 pm to LoneStarTiger
Posted on 7/18/13 at 10:41 pm to LoneStarTiger
Finally got around to picking up my Brett from Crooked Stave. I'll hit the homebrew store on the way home from the airport on Saturday to get everything else that I need. I'm leaning towards doing a 100% Brett sour ale. Have drawn up something that has more of a pale ale grain bill but is hopped like a berliner weisse, so maybe it will be an imperial berliner weisse?
This post was edited on 7/18/13 at 10:42 pm
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Posted on 7/18/13 at 11:01 pm to LoneStarTiger
quote:
I know others do this but I had hell keeping the siphon going with a bag on it
Gotta use a grain bag not a fine mesh hop bag.
Posted on 7/19/13 at 4:58 am to LoneStarTiger
quote:
I know others do this but I had hell keeping the siphon going with a bag on it
Put the filter on the outlet end
Posted on 7/19/13 at 6:28 am to s14suspense
quote:
Gotta use a grain bag not a fine mesh hop bag.
I used a grain bag. I ended up just catching them on the outlet side
Posted on 7/19/13 at 7:55 am to LoneStarTiger
Hmm. Was this with an auto siphon?
The only thing I'd be worried about with disturbing the out side of the beer would be the risk of oxygenating at that point.
The only thing I'd be worried about with disturbing the out side of the beer would be the risk of oxygenating at that point.
Posted on 7/19/13 at 9:06 am to s14suspense
quote:
Hmm. Was this with an auto siphon?
The only thing I'd be worried about with disturbing the out side of the beer would be the risk of oxygenating at that point.
yes
I ended up using a sieve that I cleaned and sterilized. I put it down in the bottling bucket that by this time already had some beer in it from me fighting with the auto siphon. I kept the tubing and most of the sieve in the beer so there was no splash with enough of the sieve out of the beer to prevent overflow.
Next time, I'm going to start siphoning from the middle, then adjust the height of the siphon as the level drops, and if I get a little hop pellet in my bucket, oh well.
Posted on 7/20/13 at 10:27 pm to LoneStarTiger
I think I'm going to go to all-grain at the end of the year or beginning next year. I think I will make a new batch of my praline porter as my first all grain batch to see how it compares to the extract version
Posted on 7/21/13 at 9:43 am to LoneStarTiger
quote:
I think I'm going to go to all-grain at the end of the year or beginning next year
Do it! I was surprised by how easy it is and am kicking myself for not making the move to all-grain sooner. I just bought the ingredients for my 3rd all-grain brew and spent $12 for a 4 gallon batch. I'm doing a 100% brett citra pale ale or a citra saison (haven't decided on what yeast to use yet - I have my saison/brett blend, a straight saison that I got from my brother, and 100% brett that I got from Crooked Stave).
Posted on 7/21/13 at 5:20 pm to rds dc
Future brewmaster double checking to make sure we have 8.76" of water for our mash
Posted on 7/21/13 at 8:35 pm to rds dc
Just stepped off the ledge into the great dark unknown... tossed a hand full of uncrushed grain into my mash, put the lid on it, and turned off the lights.
Posted on 7/21/13 at 9:06 pm to rds dc
Very cool RDS. Anxious to hear how it turns out.
Posted on 7/21/13 at 9:13 pm to rds dc
Good luck. I've had good success doing that but chickened out this time and just pitched lacto. It's fun to do stuff like that though. There is no excitement if you always know what will happen next
Posted on 7/22/13 at 7:13 am to rds dc
What does adding uncrushed grain do?
Posted on 7/22/13 at 7:51 am to LoneStarTiger
quote:
What does adding uncrushed grain do?
Adding grain like that to a mash without boiling it afterwards introduces lacto bacteria to the sweet wort. People seal it up and let it work on the wort at warm temperatures to sour the wort a little for a sour beer style. Usually a Berliner Weisse I believe.
Posted on 7/22/13 at 8:10 am to s14suspense
Interesting, thanks
Posted on 7/22/13 at 8:38 am to LoneStarTiger
What rds is going to do is in the next couple of days, start his mash over again (basically). He can monitor how much sour is happening in the mas, then sparge and go right ahead with the boil (assuming there is a small one). that way he can kill off all the lacto in the beer but keep the sour flavor.
Posted on 7/22/13 at 9:37 pm to Fratastic423
quote:
What rds is going to do is in the next couple of days, start his mash over again (basically). He can monitor how much sour is happening in the mas, then sparge and go right ahead with the boil (assuming there is a small one). that way he can kill off all the lacto in the beer but keep the sour flavor.
^
|
That is what I'm doing. I'm keeping the temp a little cooler than what appears to be the common practice for this technique. That should allow the lacto to produce some additional compounds resulting in a more complex flavor. I also used acid malt to lower the pH to make the mash more hostile to other bugs. The lactic should give the beer a nice natural tartness and the other compounds produced by the lacto should help with Brett attenuation (it is theorized that this is why Brett in a lambic will attenuate much more than just a 100% brett ale). I'm aiming for more a tart saison or pale ale vs. a berliner weisse.
After 24 hours, I have a nice cooked corn smell and not the hot vomit / rotten garbage smell that so many fear.
Posted on 7/23/13 at 3:12 am to rds dc
The only time I did it I ended up with hot vomit and couldn't get the smell out of my house for a week. I went ahead with the beer and it actually came out okay. I added a bunch of blueberries to it. I might try it out again soon.
Posted on 7/23/13 at 6:26 pm to BottomlandBrew
quote:
The only time I did it I ended up with hot vomit
The smell progressed from cooked corn to sour creamed corn. I've been kicking around my yeast options and have decided to go with the technique that the guys at Crooked Stave claim to use - short primary with saison yeast and then secondary with Brett (they secondary in Oak and obviously I won't be able to pull that part off).
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