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Started By
Message
2
Posted on 1/23/14 at 3:25 pm to BMoney
Isn't it just raw sugar?
Posted on 1/23/14 at 3:49 pm to BMoney
quote:
Did you find any of this locally?
Nothing yet. Running to Alexander's after work, if not there i'll try Fresh Market and Whole Foods.
Posted on 1/23/14 at 3:52 pm to Fratastic423
quote:
Isn't it just raw sugar?
Yeah
Posted on 1/23/14 at 3:53 pm to BugAC
It is sold in the bulk isle of Whole Foods.
If you had a connection at one of the mills you could get it start from the source. It is just the sugar before it is sent off to the refineries
If you had a connection at one of the mills you could get it start from the source. It is just the sugar before it is sent off to the refineries
This post was edited on 1/23/14 at 3:54 pm
Posted on 1/23/14 at 5:00 pm to Fratastic423
quote:
If you had a connection at one of the mills you could get it start from the source. It is just the sugar before it is sent off to the refineries
I actually have a friend who works at the ports, that told me he can get me all the raw sugar i want.
Posted on 1/24/14 at 9:53 am to BugAC
Found turbinado sugar at Alexander's in a 2 lb. box. easy to find.
Posted on 1/24/14 at 11:22 am to BugAC
Very easy to find. It's just raw sugar. Even the albertsons/Winn Dixie's of the world carry it.
Posted on 1/26/14 at 11:31 am to s14suspense
Making my single hop pale ale again, which is on page 1, but changing the hops.
Each addition will be 3/8 oz of El Dorado, and 3 1/2 oz used to dry hop for 7 days.
Also using whirlfloc for the first time, for the hell of it.
Each addition will be 3/8 oz of El Dorado, and 3 1/2 oz used to dry hop for 7 days.
Also using whirlfloc for the first time, for the hell of it.
This post was edited on 1/26/14 at 12:08 pm
Posted on 1/26/14 at 6:41 pm to LoneStarTiger
quote:
Also using whirlfloc for the first time, for the hell of it.
You trying to rub it in that I forgot to use it??
It's a good thing. Makes for a better beer.
Posted on 1/27/14 at 11:35 am to s14suspense
quote:
You trying to rub it in that I forgot to use it??
clearest pale ale ever
I see now why I've never had the amount of hot break and gunk in my pot after the boil like y'all have posted pictures of.
That stuff is great
Posted on 2/3/14 at 10:16 pm to LoneStarTiger
Am I gonna have to read this whole thread to figure out why raw turbinado sugar should be used in brewing?
Posted on 2/3/14 at 10:26 pm to deeprig9
quote:
Am I gonna have to read this whole thread to figure out why raw turbinado sugar should be used in brewing?
It ferments out almost completely and so can be used to add gravity (higher abv) without adding body. Leads to a lower final gravity and so a more dry finish. Some people claim it adds a slight hint of molasses taste but I've never gotten that. I use about 8 oz of turbinado in my IPAs as I like a dry finish.
Posted on 2/3/14 at 10:37 pm to Zappas Stache
Doesn't dextrose do the same thing?
Posted on 2/4/14 at 12:19 pm to deeprig9
quote:
Doesn't dextrose do the same thing?
Yep. Turbinado may add a very slight molasses taste. I will occasionally use Corn Sugar to dry out my IPAs.
Posted on 2/5/14 at 11:19 am to Zappas Stache
Greensboro Porter - Hill Farmstead Everett Clone
Target OG - 1.088
Target FG - 1.030
ABV - 7.5%
IBU's - 25.1
Split Infusion Mash
Mash 2-row, dextrine, and crystal 40L for 60 minutes @ 159F
Mash crystal 80L, chocolate, and roasted barley for 5 minutes @ 159F
60 minute boil
single stage fermentation @ 68 F
Grains/Fermentables
73% American 2 Row
6.7% Crystal 40L
6.7% Roasted Barley
5.8% Chocolate
5.8% Carapils
2.0% Crystal 80L
1.0% Acid Malt*
*I added acid malt was added to lower the mash PH.
Hops
47 IBU - Columbus @ 60 mins
Yeast
Wyeast 1028 London Ale
Notes
Hill Farmstead has REALLY soft water with almost no minerals. I used RO water and as few salts as I could. I went with a sulfate/chloride ratio that would enhance the malt character of the beer.
This beer finished at 1.035 instead of 1.030. My mash ran a few degrees hot at times and I probably rushed my starter.
That said the beer has a body that is closer to hot chocolate that most beer. The aroma doesn't jump out of the glass like Everett, but it has tons of dark chocolate/coffee flavors.
Porters aren't my favorite style, but I keep going back for another glass this beer.
Target OG - 1.088
Target FG - 1.030
ABV - 7.5%
IBU's - 25.1
Split Infusion Mash
Mash 2-row, dextrine, and crystal 40L for 60 minutes @ 159F
Mash crystal 80L, chocolate, and roasted barley for 5 minutes @ 159F
60 minute boil
single stage fermentation @ 68 F
Grains/Fermentables
73% American 2 Row
6.7% Crystal 40L
6.7% Roasted Barley
5.8% Chocolate
5.8% Carapils
2.0% Crystal 80L
1.0% Acid Malt*
*I added acid malt was added to lower the mash PH.
Hops
47 IBU - Columbus @ 60 mins
Yeast
Wyeast 1028 London Ale
Notes
Hill Farmstead has REALLY soft water with almost no minerals. I used RO water and as few salts as I could. I went with a sulfate/chloride ratio that would enhance the malt character of the beer.
This beer finished at 1.035 instead of 1.030. My mash ran a few degrees hot at times and I probably rushed my starter.
That said the beer has a body that is closer to hot chocolate that most beer. The aroma doesn't jump out of the glass like Everett, but it has tons of dark chocolate/coffee flavors.
Porters aren't my favorite style, but I keep going back for another glass this beer.
Posted on 2/5/14 at 11:37 am to LSUGrad00
quote:
That said the beer has a body that is closer to hot chocolate that most beer. The aroma doesn't jump out of the glass like Everett, but it has tons of dark chocolate/coffee flavors.
That's awesome. If I'm brewing a porter or a stout anytime soon I want it to be thick as shite and awesome like an Everett or TenFIDY.
Posted on 2/6/14 at 9:13 am to LSUGrad00
That looks crazy awesome. I haven't done a really full beer yet. That looks pretty good sir. 
Posted on 2/11/14 at 1:35 pm to LSUGrad00
quote:
Leopold's Darkness Sour stout similar to Tart of Darkness from the Bruery.
Just saw this had been posted. I have a Tart of Darkness clone with this grain bill going right now. I used maybe 1/2 ounce of aged Crystal. I drained it directly into my whiskey barrel as I had read Bruery does the entire fermentation in single barrels. I probably won't be able to keep it there the whole time as surface area would over-oak it. I'll eventually transfer it to a secondary.
Got a question about yours. How long did the bulk of your fermentation last and at what temp did you ferment at? This is my first time using this blend. I've had it at about 66 degrees. it started a little slow, but then got going. After a week it was down to about 1.030 or so. A week later it was only down to 1.025. It's been maybe 2 more weeks, but I haven't checked it again. I mashed at 158, so I'm guessing that's why I have the slow crawl going as the pedio, brett, and lacto start chomping their way through it.
Posted on 2/11/14 at 2:47 pm to BottomlandBrew
quote:
I drained it directly into my whiskey barrel as I had read Bruery does the entire fermentation in single barrels.
Yep, My understanding is that ToD is fermented in the previous years Black Tuesday barrels.
quote:
How long did the bulk of your fermentation last and at what temp did you ferment at?
Mine was probably in the mid to low 70s for a month. At that point it was down to around 1.014.
At that point I transferred everything into a stainless vessel and it's been sitting there since. I expected the gravity to keep dropping on this one, but it's only dropped a point or two since this.
It's a really tasty beer and doesn't have a super sour or astringent finish to it so it's a nice gateway sour for the non-sour drinkers out there.
If I had to do it again I would have probably left it on the entire yeast/bug cake for another month, but even then I'm not sure the gravity would have dropped much further.
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