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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
quote:

My spontaneous beer continues to ferment. Smells pretty bad, tbh.



How can you tell if you picked up something good or bad without plating it?


WhiskeyThrottle
Member since Nov 2017
300 posts

re: Homebrewing Thread: Volume II
Don't let the bag settle on the bottom. Made that mistake once.


BottomlandBrew
LSU Fan
Member since Aug 2010
19230 posts

re: Homebrewing Thread: Volume II
I won't know until I taste it in a few months.


BottomlandBrew
LSU Fan
Member since Aug 2010
19230 posts

re: Homebrewing Thread: Volume II
quote:

Don't let the bag settle on the bottom. Made that mistake once.


Even with the burner off?


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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
quote:

I won't know until I taste it in a few months.




You doing any measurements in the meantime?


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
So i've recently come into 4 used kegs that i can use to transfer into keggles. I initially wanted the fancy spike brew kettle, but it's kinda hard to spend $300 on one, when i have a complete system for relatively low expense.

That being said, can someone give me a link to a quality false bottom for the keggle that fits?


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
44140 posts

re: Homebrewing Thread: Volume II
a quick google search will give you a ton of options. I still have my 3rd keg up on the shelf. I dont want to use it for mashing until i set up a burner with the gas valves a probe to control temperature.

bargainfittings.com is the best and cheapest place to get bulkhead fittings, valves, site glasses, CAMlocks(which i recommend). As for drilling holes my stepped bit is shot after i have drilled a over 6 holes in mine and other peoples, so keep that in mind. if i drill anymore i need to buy another. That was the hardest part.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
Bottled up my Raspberry mixed ferm sour. Tastes fantastic. 2-3 weeks and it’s ready to drink



BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
Looking for some recommendations for fruiting another 3 gallons of a golden sour base. This is the other half to the split batch. Tastes great so far. Funk aroma started off as burnt plastic for a few months, but developed into some nice funky brett flavors. Was thinking maybe doing plums, if i can find some. Would need about 4-5 lbs.

What are some fruits that are in season right now, outside of citrus?


MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
9831 posts

re: Homebrewing Thread: Volume II
quote:

What are some fruits that are in season right now, outside of citrus?

How about something tropical like mango?

Plums are definitely good if you can find some.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
quote:

How about something tropical like mango?


I'm going to save that for when it's warmer out. Planning to do a quick sour and adding coconut and mango to get an idea of how that combo would taste in a sour.


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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
Another question: My sister in laws' husband's aunt has 4 cask kegs hanging out behind her house. I was initially told "kegs" so i assumed sanky kegs, which i was going to convert to an brew system, but after seeing pictures, they are definitely casks. I'm sure they are pretty cruddy inside. Is there any way to repurpose them for brewing equipment? Or maybe clean them up and use them for homebrews?

They look like this, but are in poorer shape.

Image: http://www.ndlkeg.com/media/catalog/product/cache/11/image/9df78eab33525d08d6e5fb8d27136e95/9/g/9g_cask_2.jpg


Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5850 posts

re: Homebrewing Thread: Volume II
They should just be stainless steel, meaning shouldn't be hard to clean up. You can buy the bungs and hardware to serve cask beer out of them for events and parties.

Or clean them up and sell them to the homebrew community as functional casks and buy the brew kettles you want.


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BottomlandBrew
LSU Fan
Member since Aug 2010
19230 posts

re: Homebrewing Thread: Volume II
I'd dedicate one or two as soleras, keep one as a cask, and make a flower pot out of the 4th.


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MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
9831 posts

re: Homebrewing Thread: Volume II
That's a firkin (or maybe a pin, depending on size). They're great for serving real ales but the problem is that you have to have enough people to kill the whole thing at once -- or at least within a few days. Otherwise the beer will start getting oxidized.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
quote:

That's a firkin (or maybe a pin, depending on size). They're great for serving real ales but the problem is that you have to have enough people to kill the whole thing at once -- or at least within a few days. Otherwise the beer will start getting oxidized.




Yeah, did some reading on it a few minutes ago. Pretty much worthless for my purposes, unless i clean them up and sell them.
This post was edited on 11/27 at 5:17 pm


MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
9831 posts

re: Homebrewing Thread: Volume II
quote:

Yeah, did some reading on it a few minutes ago. Pretty much worthless for my purposes, unless i clean them up and sell them.

A homebrew club might take them. Our club has one (a 5 gallon pin) that we use 2-3 times a year at big events (like a beer festival).


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
31408 posts

re: Homebrewing Thread: Volume II
So a few homebrew happenings going on at the house.

1) I brewed a sach/brett saison back in June. Started out as a clean sach saison, then added some brett after primary. Then decided to add 4 lbs of fig puree'. Fig wasn't coming through so i said screw it, and blended in 1 gallon of my first mixed ferm sour that i had saved up. Somewhere along the line it was dry hopped with Nelson Sauvin. Bottled it about a month ago. It is drinking very nice right now. Noticeable brett. No fig. Slight acidity to keep it from being boring. It's a good easy drinker @ 6.4%.

2) Brewed a sour back in December of last year. It was a Golden sour base that i split into 2 - 3 gallon fermenters. Fermenter #1 had WLP566 belgian saison strain primaried. After 10 days i pitched Bootleg Biology Funk Weapon #3. After an additional 10 days, i pitched Bootleg Biology Sour Weapon #1 (pedio p.) and wicked weed dregs.
9/10/17 added a french oak spiral for 2-3 weeks.
10/15/17 added 8 lbs of puree'd raspberries.
And 2 weeks ago i bottled with EC1118 wine yeast. I'll be cracking open the first one this friday, but at bottling, it was tasting incredible.

3) The other half of that sour batch (above) was primaried with WY3724 Belgian Saison. After 10 days, added bootleg biology funk weapon #1. 10 days later, inoculated with Omega's Lacto blend and assorted dregs (wicked weed, almanac, grimm). This beer tasted and smelled like straight up burnt plastic from the 3-9 month mark. After that, the brett cleaned up and had nice funk notes to it. Same oak spiral was removed from the raspberry batch and added to this batch for 2-3 months.

12/2/17 - Initially wanted to use plums, but not in season so, bought some pears. Chopped up 4.5 lbs of Warren Pears (all they had at the store) and topped off with 1.5 lbs d'anjou pears. Warren pears, from my understanding, are only grown in Hattiesburg, MS at a single farm and is considered by many in the "pear community" (lol) as "The Warren pear is regarded as the most delicious American pear, that many don’t know exist." So after reading up on it in the grocery store, i knew i wanted it in my beer. These pears are incredibly sweet, almost candy-like. Considered to be a dessert pear.
12/3/17 - Added pears to fermenter and racked sour on top of pears. Prior to racking, FG = 1.006. That burnt plastic smell has appeared again. Not sure what is going on. Hoping the fruit and the tannins from the pear skins does something interesting with the Brett. Will bottle in a month.

4) 2 weeks ago i brewed up my "Coniferous" Spruce quick sour gose. Added about 3 oz. of spruce in the whirlpool @ 170 for 45 minutes. Noticed towards the end i forgot to add the salt and coriander. Added, brought the wort up to 200 degrees, then cooled to 98. quick soured with bootleg biology sour weapon pedio p. for 18-24 hours. pH dropped from 4.5 (pre-acidified with phosph. acid 75%) to 3.48. Didn't want it to be too sour and figured this was good enough. Pitched Gigayeast brett brux blend to ferment. Did a gravity reading Sunday, gravity = 1.010. 4.2% abv. Dry hopped with 3 oz. chinook. Tasted the sample. Minimal spruce, if any. I will have to do like last time, and make a tincture on the stove and add that at kegging this week.

5) and finally, brewing The Hopnotoad version 4.0, NEIPA. I'm growing weary of the heavy saturated on the tongue/spicy moouthfeel. This time i'm changing up a large portion of this beer.
Grain Bill - Changed the malt bill. Scrapped the vienna, lowered the 2 row, and aded some Golden Promise. Lowered the Oats from 12% to 5%, and added about 2% of carafoam.
Yeast - Using Bootleg Biology's Chardonnay yeast.
quote:

Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.

For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.


Hops - changing up from Citra, Amarillo, and Columbus to Citra, Galaxy, and Azacca. Will use about 14.5 oz. total hops in this batch.
Water - going to lower the chlorides and give it a slightly more balanced profile as opposed to heavy chlorides.

Before the year is out, plan to brew one more base sour for another long term sour. In addition, i have 2 - 3 gallon batches of a sour saison that was brewed in May. 1 fermenter contains Bootleg Biology Sour Solera Blend, and another contains bootleg biology Mad Fermentationist saison blend.

What's your brew world look like?


MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
9831 posts

re: Homebrewing Thread: Volume II
quote:

What's your brew world look like?

Haven't been doing much because I've been traveling a good bit.

I have my saison on tap now and I like it a lot. This is the one I did with the White Labs Saison Blend from their yeast vault. It's got a good fruity/phenolic balance with a little bit of tartness.

I just kegged an Easy Jack clone from the Session Beers book. Uncarbed samples tasted good but with a little more banana than I like (I used Wyeast 1028). But it's very session-able and I think it'll be a good beer. Might use a different yeast if I try it again.

Bug, what Brett variety produces the best pineapple ester? Clausenii? My next saison will use 3724 (Belgian Saison) along with some Brett but I want the Brett to be a strain that throws a lot of pineapple.

Our big competition/festival is coming up in Feb at Peterson AFB so I need to think about what to brew for that and if there's anything I want to serve.

Also I still have some lager yeast (2124) that I saved from a pilsner over the summer. If it's still any good I was thinking of making a Vienna lager with that.

ETA: I also have 5 gallons of Hop Hammer ready to carb up.
This post was edited on 12/5 at 5:15 pm


BottomlandBrew
LSU Fan
Member since Aug 2010
19230 posts

re: Homebrewing Thread: Volume II
quote:

what Brett variety produces the best pineapple ester? Clausenii?


White Labs' clausenii has a more traditional barnyard funk, in my experience, at least done as a secondary strain. I haven't used the Wyeast's clausenii. Wyeast's lambicus throws tons of fruit in the several batches I've done with it as a secondary strain.

Sit-rep on my brews is that I have a pilsner, helles bock, and Mad Fermentationist sour on tap. I really like a 50/50 blend of the helles bock and sour. Reminds me so much of GI Matilda, which is one of my favorites.

I bought some Medusa hops recently and keep meaning to brew a simple pilsner SMaSH with it, but haven't gotten around to it. I'm hoping to do it this Friday if I'm not lazy enough to bundle up and brew on a cold night again.

My spontaneous beer appears fine, though I haven't tried it. I ended up pitching some ECY Bug Farm after the initial spontaneous krausen dropped in hopes that it would mimic barrel cultures. We'll see. I'm still not adventurous enough to try it yet. It smells weird, and I have a pretty high threshold for weird.

quote:

Bootleg Biology's Chardonnay yeast


Look forward to the results.


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