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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 11/10/17 at 7:53 am to BottomlandBrew
Posted on 11/10/17 at 7:53 am to BottomlandBrew
quote:
Here is the original recipe as best I can remember it
Cool story.
0
Posted on 11/10/17 at 8:02 am to Bleed P&G
quote:
I have read that this method is your best bet for doing a spontaneous fermentation at home.
That's what I've read, too. I downloaded the coolship spreadhseet made by a BR native that a few posters might know. My kettle gets me to a SA:V ratio of about 2.5, which is a little higher than the target of 1.73. I'll wrap the kettle to try and offset the larger ratio.
Posted on 11/13/17 at 4:21 pm to BottomlandBrew
well did you get your spontaneous ferment?
Posted on 11/13/17 at 5:09 pm to BottomlandBrew
quote:
All signs point towards me trying a spontaneous ferment tonight. I'm going to cool directly in my kettle and have it wrapped to slow cooling.
I was wanting to do this with a small starter wort when it gets down to sub 30's weather. How'd it end up going?
Bottled "conFIGuration" yesterday (named by my nephew). Farmhouse saison refermented on 4 lbs of puree'd turkey figs, blended with 1 gallon of my farmhouse saison mixed culture (original batch brewed march 2016, dregs propped up from that batch in a 1 gallon glass jug), then dry hopped with 3 oz. of Nelson Sauvin hops.
This post was edited on 11/13/17 at 5:22 pm
Posted on 11/13/17 at 8:08 pm to CarRamrod
quote:
Homebrewing Thread: Volume II
well did you get your spontaneous ferment?
I dunno. I brewed Friday night and ended up cutting the burner at 11 pm. By 8 am the next day it was down to 86 degrees, so I went ahead and drained to my carboy and it's sat there since. No signs of fermentation, but research tells me to not worry until a week or so later.
Recipe was:
7 lbs Pilsner
3 lbs wheat
1/4 lb Acid malt
4 oz 8 year old crystal hops at 60
Posted on 11/13/17 at 8:45 pm to BottomlandBrew
quote:
4 oz 8 year old crystal hops at 60
Can I ask, why the crystal hops? Stave off any bad bugs maybe? I’d be worried whatever IBU’s are left in those old hops (if any) would prevent any lactic acid bacteria from forming, assuming that’s what you wanted to capture outside of wild yeast. Then again, age of those hops probably means that your alpha acids are pretty much gone.
This post was edited on 11/13/17 at 8:46 pm
Posted on 11/14/17 at 5:54 am to BugAC
The calculated (not sure how accurate that is) IBUs for the age and amount of hops was around 15 IBU. Lacto isn't really a big component of lambic style beers, if at all. You really want sacch to take the lead to beat out the enteric bacteria and then have brett and pedio come in later to clean up. If the lacto gains a hold before the sacch, then it might drop the pH too quickly.
Posted on 11/14/17 at 7:36 am to BottomlandBrew
quote:
Lacto isn't really a big component of lambic style beers, if at all.
Pedio is a strain of lactic acid bacteria. And isn't pedio extremely non-tolerant of alpha acids? Just wondering if your intent was to pick up acidity from the koelschip or moreso the wild yeast. If you see some action going post pictures. Really want to try doing this one day, may start off small by making starter wort and throwing some berries in the wort to see if there is anything living on them.
Posted on 11/14/17 at 9:35 am to BugAC
I should have used full names. I meant lactobacillus, which isn't a large flavor contributor to most spontaneous fermentations.
Posted on 11/14/17 at 10:49 am to BottomlandBrew
there is another cold front coming in this weekend.
Posted on 11/14/17 at 12:46 pm to CarRamrod
Yeah, we'll have a good 30 degree night here this Saturday, but I think I'm going to do a quick turnaround APA as my taps are empty and I'm thirsty.
Posted on 11/15/17 at 6:21 pm to BugAC
quote:
If you see some action going post pictures.
Came home tonight to see a little bit of action starting up.
Posted on 11/16/17 at 11:33 am to BottomlandBrew
quote:
Came home tonight to see a little bit of action starting up.
Very nice. Getting any sort of aromas off of it?
Just ordered my grains to brew my spruce gose tomorrow. Kettle soured with bootleg's pedio p, then will bring to a boil for 12 minutes once targetted ph is met. Reduce heat to 170 and add 3 oz. spruce tips, 1 oz. of chinook and 1 oz. of simcoe hops. Then will pitch gigayeast brett brux blend. May try doing a little biotrans hops with 2 oz. of chinook as well, and then do a dry hop with chinook.
Made this beer before but my spruce didn't come in in time to steep in the wort. Had to steep on the stove in a pot with some water and pitch in the keg. Still got some very nice spruce notes.
This post was edited on 11/16/17 at 11:41 am
Posted on 11/16/17 at 12:07 pm to BottomlandBrew
quote:
Came home tonight to see a little bit of action starting up.
Nice!
I kegged my SsIPA a couple of nights ago and it is drinking really nice. The bitterness is a little hot but that should subside in a week or so and let the saison yeast peek its head in.
Posted on 11/17/17 at 11:45 am to Zappas Stache
Brew day started, mash temp at 150. This is my 50th batch since I started brewing in 2011.
Removed oak spiral from a mixed ferm sour. Oak is present, tart, and funky. This batch, early on, tasted like burnt plastic, and I thought o2 got to it. After 10 months, the plastic turned to funk. Sitting right at 11 months now and it’s tasting great. Trying to decide what fruit to blend it with. Was thinking apricots or plums.
Removed oak spiral from a mixed ferm sour. Oak is present, tart, and funky. This batch, early on, tasted like burnt plastic, and I thought o2 got to it. After 10 months, the plastic turned to funk. Sitting right at 11 months now and it’s tasting great. Trying to decide what fruit to blend it with. Was thinking apricots or plums.
This post was edited on 11/17/17 at 11:47 am
Posted on 11/17/17 at 11:59 am to BugAC
quote:
This is my 50th batch since I started brewing in 2011.
That's surprisingly low since it seems you are brewing every time I check this thread.
Posted on 11/17/17 at 2:26 pm to Zappas Stache
quote:
That's surprisingly low since it seems you are brewing every time I check this thread.
Lol, most of my posts of late are about messing with sours.
Posted on 11/20/17 at 10:42 am to BugAC
I just kegged my most recent hoppy beers on Saturday, and drank a couple pints of both yesterday. Lots of experimental stuff going on in them.
Beer 1:
Golden Promise plus some white wheat and a touch of carawheat with S-04 English yeast. Used 3ml of Hopshots for bittering, then 1oz each of Citra and Eukanot cryohops at flameout. Dry hopped with 1oz each Citra, Eukanot and Mosaic cryohops. Used 2:1 ratio of calcium chloride to gypsum. Surprised that it's not hazier, but it doesn't bother me at all. Smells and tastes great.
Beer 2:
All pilsner and carapils with 4oz crystal 40 for color. 7ml of Hopshot for bittering, then 1oz each Citra, Amarillo and Centennial hops at 10 minutes and flameout. Dry hopped with 2oz each Citra and Amarillo, then added 1ml steam distilled Chinook hop oil at kegging. US-05 yeast. Used 2:1 gypsum to calcium chloride. Was hoping for more of a West Coast IPA. This one is hazier than the pale ale, but it does have more of that classic West Coast flavor. More bitterness for sure, but I enjoy it.
All in all, I'm really happy with both beers. Will definitely use the cryohops more. It certainly improved my yield. The double brew day allowed me to split up the 10ml syringe of Hopshot between the 2 beers, so that was nice.
Beer 1:
Golden Promise plus some white wheat and a touch of carawheat with S-04 English yeast. Used 3ml of Hopshots for bittering, then 1oz each of Citra and Eukanot cryohops at flameout. Dry hopped with 1oz each Citra, Eukanot and Mosaic cryohops. Used 2:1 ratio of calcium chloride to gypsum. Surprised that it's not hazier, but it doesn't bother me at all. Smells and tastes great.
Beer 2:
All pilsner and carapils with 4oz crystal 40 for color. 7ml of Hopshot for bittering, then 1oz each Citra, Amarillo and Centennial hops at 10 minutes and flameout. Dry hopped with 2oz each Citra and Amarillo, then added 1ml steam distilled Chinook hop oil at kegging. US-05 yeast. Used 2:1 gypsum to calcium chloride. Was hoping for more of a West Coast IPA. This one is hazier than the pale ale, but it does have more of that classic West Coast flavor. More bitterness for sure, but I enjoy it.
All in all, I'm really happy with both beers. Will definitely use the cryohops more. It certainly improved my yield. The double brew day allowed me to split up the 10ml syringe of Hopshot between the 2 beers, so that was nice.
Posted on 11/20/17 at 10:59 am to BMoney
Here's my recipe of my revamped NEIPA with the goal of a not so thick mouthfeel but with all of the aroma/flavor of an NEIPA and comparable bitterness.
Will have closer to a 1:1 Cl/SO4 ratio. Mash temp @ 152
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.5 %
4 lbs Pale Malt, Golden Promise (Thomas Fawcet Grain 2 27.6 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 3 5.2 %
4.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 4 1.7 %
Boil Hops
1.25 oz Magnum [12.00 %] - First Wort 60.0 min Hop 5 44.1 IBUs
Whirlpool Hops
1.50 oz Azacca [15.00 %] - Steep/Whirlpool 0.0 Hop 6 0.0 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 0.0 m Hop 7 0.0 IBUs
1.00 oz Galaxy [0.00 %] - Steep/Whirlpool 25.0 Hop 8 0.0 IBUs
YEAST
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 9 -
BIOTRANS HOPS
1.50 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
DRY HOPS
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
2.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
Will have closer to a 1:1 Cl/SO4 ratio. Mash temp @ 152
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.5 %
4 lbs Pale Malt, Golden Promise (Thomas Fawcet Grain 2 27.6 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 3 5.2 %
4.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 4 1.7 %
Boil Hops
1.25 oz Magnum [12.00 %] - First Wort 60.0 min Hop 5 44.1 IBUs
Whirlpool Hops
1.50 oz Azacca [15.00 %] - Steep/Whirlpool 0.0 Hop 6 0.0 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 0.0 m Hop 7 0.0 IBUs
1.00 oz Galaxy [0.00 %] - Steep/Whirlpool 25.0 Hop 8 0.0 IBUs
YEAST
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 9 -
BIOTRANS HOPS
1.50 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
DRY HOPS
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
2.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
Posted on 11/20/17 at 11:10 am to BMoney
My spontaneous beer continues to ferment. Smells pretty bad, tbh.
This past weekend I brewed with a friend to see his BIAB method. I liked it. I ordered a brew bag to give it a try this next weekend.
This past weekend I brewed with a friend to see his BIAB method. I liked it. I ordered a brew bag to give it a try this next weekend.
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