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re: Homebrewing Thread: Volume II
Posted on 6/14/17 at 11:45 am to MountainTiger
Posted on 6/14/17 at 11:45 am to MountainTiger
I just kegged a saison made with WLP566 and am very pleased with it. The beer started out at 1.058 and quickly finished at 1.003.
1
Posted on 6/14/17 at 12:01 pm to Bleed P&G
quote:
I just kegged a saison made with WLP566 and am very pleased with it. The beer started out at 1.058 and quickly finished at 1.003.
I'm trying to find a weekend to brew up either my saison or another NE style IPA. May do the IPA first, seeing as my kegs are nearly empty. Then i'll brew the sach/brett saison.
Posted on 6/14/17 at 12:42 pm to LSUBoo
quote:
Rosemary NEIPA coming soon. 1.072 OG.
Cold crashed this past Saturday, kegged Sunday, tried it for the first time (still needed some carbonation) on Monday... very happy with the results. All the whirlpool and dry hopping didn't overpower the rosemary, and the simcoe and chinook really give it a good dank piney herbal character. It's hazy, but not juicy, so it's a bit of a mindfrick compared to all the juicebombs we've been drinking.
Posted on 6/15/17 at 1:09 pm to LSUBoo
I've been stocking my beer fridge (the unfrozen part of my hops freezer) a little bit at a time. When I buy regular beer, I buy a few bombers of special occasion beer, e.g., Rodenbach Alexander. I'm hoping that I have to start all over after the CWS.
Posted on 6/16/17 at 1:34 pm to LSUBoo
I've had some lemon rosemary cookies recently that were delicious, do you think adding sorachi ace near flameout would work to make it lemon-y/would that fit well with this beer? This might have to be my next batch, sounds intriguing.
Posted on 6/16/17 at 2:18 pm to BigOrangeVols
Lemon zest would be cheaper and easier
Posted on 6/16/17 at 9:16 pm to Canuck Tiger
Just wrapped a ginger hibiscus saison.
8 lbs Pils
1/2 lb golden oats
1 oz Saaz at 60
All at flameout: 1 oz Saaz, 1/2 oz fresh ginger, 3 oz hibiscus, sprinkle of black peppercorns.
Pitched on to bootleg mad fermentationist cake.
Going to be a quick turnaround of for the 4th of July with modest saison characteristics and some mild acidity.
8 lbs Pils
1/2 lb golden oats
1 oz Saaz at 60
All at flameout: 1 oz Saaz, 1/2 oz fresh ginger, 3 oz hibiscus, sprinkle of black peppercorns.
Pitched on to bootleg mad fermentationist cake.
Going to be a quick turnaround of for the 4th of July with modest saison characteristics and some mild acidity.
Posted on 6/17/17 at 7:23 pm to BottomlandBrew
Well, ended up brewing again tonight. We are having a party for the 4th, so I am going with a red, white, and blue theme. Hibiscus saison for red. Pilsner for white. Blackberry APA for blue. Brewing the pale ale right now.
8 lb pils
1/2 lb c40
1/4 lb special malt
1 oz Falconers at FWH
1 oz falconers at
S-05 at 68
Blackberry purée in a few days
8 lb pils
1/2 lb c40
1/4 lb special malt
1 oz Falconers at FWH
1 oz falconers at
S-05 at 68
Blackberry purée in a few days
Posted on 6/18/17 at 4:45 pm to BottomlandBrew
How does parish get that flour taste in their beers?
Posted on 6/20/17 at 3:16 pm to BottomlandBrew
quote:
I use Goodbelly probiotics and they seem to do well at room temp without additional heating.
Do you use the capsules? How many for a 5 gallon batch? Probably going this route for my next kettle sour.
Posted on 6/21/17 at 7:40 am to BMoney
So, i'll be brewing up a bootleg biology saison using Bootleg's Saison Parfait Sach yeast, then secondary-ed with Bootleg's Funk Weapon #2. Here's some descriptors of each yeast.
SAISON PARFAIT
FUNK WEAPON #2
So looks like i'll get a lot of fruit and funk. Hoping to have this kegged in a month or 2, and letting the flavors develop in the keg.
SAISON PARFAIT
quote:
Saison Parfait™ is our New World Saison Blend, a new take on the modern saison yeast flavor and aroma profile. Saison Parfait™ pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation.
FUNK WEAPON #2
quote:
This rare, and commercially unavailable yeast isolate is perfect for 100% Brettanomyces fermentations, especially Brett IPAs. Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness. With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced. Great for maintaining the nuance of hops in beer with better keeping qualities than a Brewer’s Yeast fermentation.
Funk Weapon #2 is featured in Trinity’s Magical Brettanomyces Tour #4, and experimentations by Highland Park Brewery, Yazoo Embrace The Funk, Mantra Artisan Ales and others.
So looks like i'll get a lot of fruit and funk. Hoping to have this kegged in a month or 2, and letting the flavors develop in the keg.
Posted on 6/21/17 at 8:11 am to BMoney
quote:
quote:
I use Goodbelly probiotics and they seem to do well at room temp without additional heating.
Do you use the capsules? How many for a 5 gallon batch? Probably going this route for my next kettle sour.
I'm interested in this as well
Posted on 6/21/17 at 8:26 am to BMoney
quote:
Do you use the capsules?
I use the shot-sized liquid ones. A 4-pack is enough for a 5 gallon batch.
Posted on 6/21/17 at 11:59 am to BottomlandBrew
I have had good luck with the cartons. One carton for 10 gallons.
Posted on 6/22/17 at 11:05 am to MountainTiger
quote:
The boil took over a pound of hops and I still have 13 oz. of dry hops to go.
Dry hopped yesterday and plan to package Sunday. This is officially the most I ever dry-hopped a beer: 5.7 oz. Columbus, 4 oz. Centennial and 4 oz. Simcoe. It was ridiculous!
Posted on 6/22/17 at 11:17 am to MountainTiger
quote:
Dry hopped yesterday and plan to package Sunday. This is officially the most I ever dry-hopped a beer: 5.7 oz. Columbus, 4 oz. Centennial and 4 oz. Simcoe. It was ridiculous!
Sounds awesome!
Posted on 6/22/17 at 12:24 pm to BMoney
sounds piney and resinous and fantastic
Posted on 6/23/17 at 1:22 pm to Dollar_Bill
quote:
I have had good luck with the cartons. One carton for 10 gallons.
Started my brew last night. Pre acidified the wort with phosphoric acid for the mash and sparge water as usual, then with some acid malt 30 minutes into the conversion. Collected my 6.5 gallons and measured the pH at 3.48. Poured in half of a Goodbelly carton. I'll see where it's at Saturday and hopefully give it a quick boil to kill the lacto and then pitch yeast. Brewing an IPA Saturday, so it'll work out well if I can boil this one while mashing the IPA.
Posted on 6/24/17 at 1:42 pm to BMoney
I tried the quick lager method on my latest Pilsner. Really happy with the results.
7 days at 50 with S23 yeast. Only one pack pitched.
Ramped up to 70 over 3 days
Held at 70 for 4 days
Dropped to 32 over 4 days
Held at 32 for 4 days with gelatin added
Kegged on day 22
Served in day 25
Crispness is on point. Very clean. Fairly clear, but their is a touch of haze if you're looking for it. The picture below is not day 25, FYI. Been on tap for a week or two.
7 days at 50 with S23 yeast. Only one pack pitched.
Ramped up to 70 over 3 days
Held at 70 for 4 days
Dropped to 32 over 4 days
Held at 32 for 4 days with gelatin added
Kegged on day 22
Served in day 25
Crispness is on point. Very clean. Fairly clear, but their is a touch of haze if you're looking for it. The picture below is not day 25, FYI. Been on tap for a week or two.
Posted on 6/24/17 at 4:31 pm to BottomlandBrew
Blueberry gose kegged on Tuesday. MTF gose recipe and soured with goodbelly. Add 5lb blueberries for a week. Finished about 3.5. 
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