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Posted on 7/26/17 at 6:01 pm to USEyourCURDS
The owner at Farmboy here in Houston told me about it last time I was picking up grains. Here's one of the articles Curds: LINK
Sample looked good, just kegged. Amazing how much shite comes out of suspension after 20-30 mins in the fridge:
Sample looked good, just kegged. Amazing how much shite comes out of suspension after 20-30 mins in the fridge:
This post was edited on 7/26/17 at 6:02 pm
Posted on 7/28/17 at 12:44 pm to weskarl
any of you guys interested in a keggle? I have one I am looking to get rid of.
Posted on 7/29/17 at 1:58 pm to LoneStarTiger
Update on my first mixed ferm sour:
Brewed: 3/3/16
Bottled: 3/4/17
This beer has gone through some changes and it is incredible. I must have drank the first one in April/March. Had great tartness but low on the brett. Early June the funk was pretty heavy but still delicious. Drank one last weekend and the funk has mellowed and it's just such a well rounded sour. Sadly, I only have about 10 bottles left, so I'm going to space them out. But I'm learning, the longer in the bottle, the better it gets. I need to keep the sour pipeline going to make them last.
Currently I have 4 different 3 gallon sour batches aging. May try my hand at blending one night.
Brewed: 3/3/16
Bottled: 3/4/17
This beer has gone through some changes and it is incredible. I must have drank the first one in April/March. Had great tartness but low on the brett. Early June the funk was pretty heavy but still delicious. Drank one last weekend and the funk has mellowed and it's just such a well rounded sour. Sadly, I only have about 10 bottles left, so I'm going to space them out. But I'm learning, the longer in the bottle, the better it gets. I need to keep the sour pipeline going to make them last.
Currently I have 4 different 3 gallon sour batches aging. May try my hand at blending one night.
Posted on 8/11/17 at 1:16 pm to BugAC
Going to do some testing and tasting of all 4/5 of my sours that have been aging/fermenting plus measuring my sach/brett saison tomorrow.
I'm also going to attempt to do some test blending and see how things shake out. All of the beers are in 3 gallon fermenters filled up to the neck, so i have some room to pull a decent amount to sample. Hopefully will get about 16 oz. pulled from each fermenter.
I'm not sure who it was, maybe lonestar or bottomland, but one of the sours is the bootleg biology Mad Fermentationist blend. I'll post my reviews of all of them.
In addition to the sours i have 5 gallons of a brett saison primaried with bootleg saison parfait and secondaried with bootleg's funk weapon #2. Depending on the flavors of this one, thinking about adding a few pounds of figs to this one. Just need to take them out the freezer, chop them up, and maybe make a sort of concentrate out of it. Or, i may just throw some sour bottle dregs in there and let it become a full sour.
I'm also going to attempt to do some test blending and see how things shake out. All of the beers are in 3 gallon fermenters filled up to the neck, so i have some room to pull a decent amount to sample. Hopefully will get about 16 oz. pulled from each fermenter.
I'm not sure who it was, maybe lonestar or bottomland, but one of the sours is the bootleg biology Mad Fermentationist blend. I'll post my reviews of all of them.
In addition to the sours i have 5 gallons of a brett saison primaried with bootleg saison parfait and secondaried with bootleg's funk weapon #2. Depending on the flavors of this one, thinking about adding a few pounds of figs to this one. Just need to take them out the freezer, chop them up, and maybe make a sort of concentrate out of it. Or, i may just throw some sour bottle dregs in there and let it become a full sour.
Posted on 8/11/17 at 1:44 pm to Canuck Tiger
quote:
white labs saison 3 (585)
Update: I used this yeast in a saison I just kegged. It finished at 1.005 and tastes great. It was a slooow fermenter though. I pitched a 1 liter starter into 6.5 gallons @ 1.05 @75degrees and it took 2 days to get going. I made another starter using 3711 and was ready to pitch that when I noticed a little activity in the blow off tube. The 585 finally got going but it took 2 weeks to get down to 1.05.
Posted on 8/11/17 at 2:24 pm to Zappas Stache
quote:
I used this yeast in a saison I just kegged. It finished at 1.005 and tastes great. It was a slooow fermenter though. I pitched a 1 liter starter into 6.5 gallons @ 1.05 @75degrees and it took 2 days to get going. I made another starter using 3711 and was ready to pitch that when I noticed a little activity in the blow off tube. The 585 finally got going but it took 2 weeks to get down to 1.05.
Is this a sach strain or is there some brett in it too? How is does it taste? More like 3711 or more like the belgian strain?
Posted on 8/11/17 at 2:53 pm to BugAC
quote:
Is this a sach strain or is there some brett in it too?
No brett.
quote:
How is does it taste? More like 3711 or more like the belgian strain?
Well, I did a big biotrans hop addition and 40 ibus so its tough to tell what the yeast taste like exactly. I do get some spiciness....but I put 5% flaked rye in the grain bill, and I get a good fruity/ citrus finish.....but the citra hops probably have something to do with this. The uncarbed sample I drank last night had an orange juice taste when it warmed to about 70....more so that nay of the juicy ipa's Ive had.
This post was edited on 8/11/17 at 3:19 pm
Posted on 8/24/17 at 9:08 pm to Zappas Stache
Speaking of Bio Trans hops... what's yalls method/timing on this?
I got a citra/galaxy pale ale fermenting. Decided to drop an ounce of each in the carbon on day 3 of fermentation. Definitely had some steady bubbles in the blowoff bucket, but was last the most aggressive day on day 2. Did I do that right
?
Also, looked like the hops were just sitting in top of the Krausen, so I just gently rocked the carboy. Idk if I messed that up.
I got a citra/galaxy pale ale fermenting. Decided to drop an ounce of each in the carbon on day 3 of fermentation. Definitely had some steady bubbles in the blowoff bucket, but was last the most aggressive day on day 2. Did I do that right
? Also, looked like the hops were just sitting in top of the Krausen, so I just gently rocked the carboy. Idk if I messed that up.
This post was edited on 8/24/17 at 9:11 pm
Posted on 8/24/17 at 9:17 pm to HungryFisherman
I went looking for this thread the other day but couldnt find it...
I usually add the hops on day 2 of active ferm......usually add 4 to 5 oz.....then once ferm is complete I add another 2-3 oz of traditional dry hops. And I usually swirl the beer when I add the biotrans hops to get them in contact with the beer.
quote:
what's yalls method/timing on this?
I usually add the hops on day 2 of active ferm......usually add 4 to 5 oz.....then once ferm is complete I add another 2-3 oz of traditional dry hops. And I usually swirl the beer when I add the biotrans hops to get them in contact with the beer.
This post was edited on 8/25/17 at 11:17 am
Posted on 8/24/17 at 9:26 pm to HungryFisherman
I do it 1.030-1.020ish. If it's in a clear container and I can see the krausen, I'll do it just after it peaks and starts falling back down.
Posted on 8/25/17 at 6:08 am to BottomlandBrew
Thanks gents. Sounds like I wasn't far off from those methods. Added half of what Zap said, but it still should be plenty hoppy. Should come out right at 5%. Calculated IBUs right at 50.
Posted on 8/25/17 at 9:31 pm to HungryFisherman
Brewed today for the first time in 2 months. Made it a double brew day with the rain coming. First was a coconut APA and the second was a witbier for a friends wedding in October. Got 3 more beers to brew for the wedding and one for brew at the zoo
Posted on 8/26/17 at 1:23 pm to Dollar_Bill
Brewing and kegging today. Got a Pilsner and Oktoberfest ready to keg, and I'm brewing a Ten Fidy clone. I've never brewed a beer this big in almost a decade of brewing. We'll see how it goes 
Posted on 8/26/17 at 3:55 pm to BottomlandBrew
quote:
Brewing and kegging today. Got a Pilsner and Oktoberfest ready to keg, and I'm brewing a Ten Fidy clone. I've never brewed a beer this big in almost a decade of brewing. We'll see how it goes
If it comes out good, post the recipe. I know the guy that came up with that recipe but he's never given it to me.
I'm making a saison with the White Labs blend that I posted about a few months ago. Smooth sailing so far, knock on wood. Usually when I take some time off of brewing the first one back is a struggle.
This post was edited on 8/26/17 at 3:58 pm
Posted on 8/26/17 at 7:24 pm to MountainTiger
My efficiency ended up sucking. Only got to 1.087, but that is almost twice as high as I've gone in almost a year since I brewed B's porter. I underestimated my mash water and had to do two sparges to get my boil volume. Oh well.
The pils and Oktoberfest are delicious, though. So I've got that going for me.
The pils and Oktoberfest are delicious, though. So I've got that going for me.
Posted on 8/27/17 at 8:09 am to BottomlandBrew
That will tend to happen when you brew bigger beers. You need more water for the mash so that leaves less for sparging but the increased sugar means you'd really like to sparge with more water. So it's a double whammy. Still 1.087 is nothing to sneeze at.
Posted on 8/27/17 at 10:06 am to MountainTiger
This NEIPA is about 10 days old, and drinking great. Brewed with Citra and Galaxy, with a little Centennial and Nugget and a touch of Mosaic.
Posted on 8/27/17 at 4:12 pm to MountainTiger
quote:
That will tend to happen when you brew bigger beers. You need more water for the mash so that leaves less for sparging but the increased sugar means you'd really like to sparge with more water.
I went with 1.15 quarts/lb for the mash because I was scared I might not have enough room in my cooler for everything. Turns out I could have gone a little higher. My numbers looked good on paper, but lesson learned. On the plus side, it definitely had that motor oil consistency like Ten Fidy does. Those oats did some work.
I got the recipe from HBT and adjusted it to incorporate my base malt and hops that I had on hand.
13 lbs Avangard Pilsner malt
3 lbs Munich Malt - 10L (10.0 SRM)
2 lbs Oats, Flaked (1.0 SRM)
1 lbs 11 oz Cristal 60 (60.0 SRM)
1 lbs 11 oz Chocolate Malt (450.0 SRM)
1 lbs 6 oz Roasted Barley (300.0 SRM)
1.00 oz Summit [15.5 %] - Boil 60.
0.50 oz Summit [15.5 %] - Boil 5.
2 packages of S-04 yeast
This post was edited on 8/27/17 at 4:14 pm
Posted on 8/27/17 at 4:16 pm to BottomlandBrew
quote:
I went with 1.15 quarts/lb for the mash because I was scared I might not have enough room in my cooler for everything.
I upgraded to a 25 gallon mash tun after trying to mash a West 12 clone a few years ago.I ended up reducing the gravity so I could fit it in my cooler. I'm about to brew that one again with the proper gravity.
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