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re: Homebrewing Thread: Volume II
Posted on 12/5/17 at 5:48 pm to BottomlandBrew
Posted on 12/5/17 at 5:48 pm to BottomlandBrew
quote:
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.
Thanks. The description of Wyeast's clausenii talks about pineapple but White Labs' doesn't. In the White Labs line, maybe Brux Trois is the way to go. I also just noticed that White Labs is now classifying Trois as a Sacc. not Brett.
2
Posted on 12/5/17 at 5:56 pm to MountainTiger
It's been a while since the whole Trois fiasco, but I think they now have a sacch trois and brett vrai. I used it for primary a couple times when it was still packaged as brett trois and it was a fruit monster, but I'm not sure if that's now labeled the S. trois or B. vrai.
Posted on 12/5/17 at 6:09 pm to BottomlandBrew
I must have missed the fiasco but you're right. There is a Sacc. "Brux." Trois and a Brett. Brux. Trois Vrai (true).
This post was edited on 12/5/17 at 6:15 pm
Posted on 12/5/17 at 8:38 pm to MountainTiger
I really don’t know. Early on I started trying to isolate brett strains and pick out flavors I liked, but the last few sour brews I’ve basically been using Bootleg biology’s entire sour/ funk stock. I have found that Gigayeasts Brett Brux Blend threw off some fruity/ bubblegum aromas/flavors. My sour beer pitching has been more of a “that sounds interesting, throw it in” then top with dregs.
In addition, I’ve been varying pitching rates and temperatures and see what that does. Brett is so complex and 1 strain could throw off all kinds of flavors. Typically warmer and higher cell counts will get you some fruit esters. I use to research all this shite but I’ve forgotten most of it.
In addition, I’ve been varying pitching rates and temperatures and see what that does. Brett is so complex and 1 strain could throw off all kinds of flavors. Typically warmer and higher cell counts will get you some fruit esters. I use to research all this shite but I’ve forgotten most of it.
This post was edited on 12/5/17 at 8:41 pm
Posted on 12/6/17 at 9:12 am to MountainTiger
quote:
MountainTiger
Digging up some notes on sour/funk that i took a little while back, maybe this will help you out. This is when i was doing some research on funk and sours.
quote:
• 100% Brett – beer will be dryer with less full mouthfeel. Brett doesn’t produce both alcohols. 100% brett will drive off more of your esters than your phenols, such as your fruity aromas/flavors
• Sach then Brett – Primary fermenting with sach then pitching brett will produce a more complex and more barnyard/funk quality to the brett yeast (strain dependent). More of the phenols will be thrown off, such as hay/horse blanket/leather, etc… The addition of a sach strain will leave the beer with a more fuller mouthfeel due to the type of alcohol produced by the Sach, than with Brett pitched alone.
Also, doing some looking on milk the funk wiki, and some of my first post remains true regarding fruit flavors at higher temps due to production of low amounts of ethyl acetate.
quote:
Ethyl Acetate - High flavor threshold; pineapple or pear-like in low amounts and nail polish in high amounts. Increases production with higher temperatures and oxygen. Also produced by Saccharomyces species
Also found this
quote:
Ethyl isovalerate - Also found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other cheeses, cognac, rum, whiskey, sherry, grape wines, cocoa, passion fruit, mango, and mussels [80]. Also known as Ethyl 3-methylbutanoate [81]. Not identified as a major product of B. bruxellensis, but is produced in large quantities by some strains
Also appears that Brett Brux Troi Vrai, Brett Clausinii, and Brett Lambicus also emit pineapple notes.
Go here and search for the word pineapple. Will give you about 21 results, towards the bottom they give you the strain and the commmercial producer of that strain. Hope this helps.
Posted on 12/6/17 at 7:19 pm to BugAC
Sanguis Ruber - 5.1% Sour golden ale brewed last December. Aged on French oak spiral and finished on 3 lbs/gallon of Raspberries.
Tastes incredible. Tart, slight hints of oak, loads of raspberry. The goal was to replicate Wicked Weeds Framboos Morte. Only thing his is missing is a more pronounced funk Character but time in the bottle it may develop more.
Posted on 12/6/17 at 11:33 pm to BugAC
That sure is a purty beer.
Posted on 12/9/17 at 8:37 am to MountainTiger
Did some brewing in the snow yesterday. Saved money on ice.
Posted on 12/11/17 at 9:42 am to BugAC
So i brewed this past weekend (pic above). Used bootleg biology's chardonnay yeast. This thing is steadily pumping but man, this smells incredibly fruity. I'll post the recipe below. I've never smelled a fermentation this fruit forward before. It's incredible. Hopefully it tastes as good as it smells.
The Hopnotoad version 4.0
Malt Bill
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 64.5 %
4 lbs 4.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 8 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 9 4.8 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 10 3.2 %
Boil Hops
1.25 oz Magnum [14.10 %] - Boil 60.0 min Hop 11 44.7 IBUs
Whirlpool
1.50 oz Azacca [0.00 %] - Steep/Whirlpool 40.0 Hop 12 0.0 IBUs
1.50 oz Galaxy [0.00 %] - Steep/Whirlpool 40.0 Hop 13 0.0 IBUs
1.25 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 14 0.0 IBUs
Yeast
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 15 -
Biotrans Hops
1.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.25 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Dry Hops
2.25 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
The Hopnotoad version 4.0
Malt Bill
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 64.5 %
4 lbs 4.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 8 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 9 4.8 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 10 3.2 %
Boil Hops
1.25 oz Magnum [14.10 %] - Boil 60.0 min Hop 11 44.7 IBUs
Whirlpool
1.50 oz Azacca [0.00 %] - Steep/Whirlpool 40.0 Hop 12 0.0 IBUs
1.50 oz Galaxy [0.00 %] - Steep/Whirlpool 40.0 Hop 13 0.0 IBUs
1.25 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 14 0.0 IBUs
Yeast
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 15 -
Biotrans Hops
1.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.25 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Dry Hops
2.25 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
This post was edited on 12/11/17 at 9:43 am
Posted on 12/12/17 at 11:58 am to BugAC
I'm looking to upgrade my small mouth glass carboy for something a little easier to clean. I've read bad reviews about the big mouth bubbler where the tops would not stay on during fermentation. I'm looking for some recs from you guys. TIA
Posted on 12/12/17 at 12:06 pm to Chatagnier
I haven't used them myself but a lot of people like the Better Bottles. If I had to go back to carboys, that's probably what I would go with.
Posted on 12/12/17 at 12:17 pm to Chatagnier
I can't recommend the SS Brewbuckets enough. Yeah, they're a little pricey, but they are great.
Posted on 12/12/17 at 4:23 pm to MountainTiger
quote:
I haven't used them myself but a lot of people like the Better Bottles. If I had to go back to carboys, that's probably what I would go with.
I've used 3 gallon better bottles and 3 gallon PET bottles for long aged fermenting sours. Did the job pretty well.
Posted on 12/12/17 at 6:34 pm to BottomlandBrew
quote:
I can't recommend the SS Brewbuckets enough.
I've fermented 4 brews in mine and when transferring to the keg, that tiny valve clogs without fail. I end up sanitizing my arm and sticking it down there to unclog it....and have to keep my arm in there to constantly clear all the clog. It really is a PIA.
Posted on 12/12/17 at 6:41 pm to Zappas Stache
Hmm. I've done a dozen or so batches in mine and haven't had a single clog. It's worked flawlessly for me.
Posted on 12/20/17 at 12:33 pm to BugAC
quote:
The Hopnotoad version 4.0
Malt Bill
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 64.5 %
4 lbs 4.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 8 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 9 4.8 %
8.0 oz Carafoam (Weyermann) (2.0 SRM) Grain 10 3.2 %
Boil Hops
1.25 oz Magnum [14.10 %] - Boil 60.0 min Hop 11 44.7 IBUs
Whirlpool
1.50 oz Azacca [0.00 %] - Steep/Whirlpool 40.0 Hop 12 0.0 IBUs
1.50 oz Galaxy [0.00 %] - Steep/Whirlpool 40.0 Hop 13 0.0 IBUs
1.25 oz Citra [0.00 %] - Steep/Whirlpool 40.0 m Hop 14 0.0 IBUs
Yeast
1.0 pkg Chardonnay (Bootleg Biology #BB99301A) Yeast 15 -
Biotrans Hops
1.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
1.25 oz Azacca [15.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
Dry Hops
2.25 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
2.00 oz Azacca [15.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
Kegged up this NEIPA yesterday. I was really taken back by the color. I wasn't expecting it to look so turbid but it looks like OJ pineapple juice. Very bright yellow/orange. Appearance of this style has never been a concern to me. I also missed my FG. FG is at 1.020, was shooting for 1.017. Must have mashed too high or put in too many biotrans hops.
Tasted it, and maybe it was the cranberry that i ate right before that messed with my taste buds, but the beer doesn't taste all that fruit forward. I know it'll need a week or 2 to keg condition and smooth out, but initial impressions are that maybe i used too many hops, as it is very grassy.
I'll wait for a week or 2 before posting my impressions of the finished beer and post my recommendations of how to fine tune it.
Posted on 12/28/17 at 2:28 pm to BugAC
quote:
I'll wait for a week or 2 before posting my impressions of the finished beer and post my recommendations of how to fine tune it.
Well, my initial impressions of the beer right at kegging were way off to how it's tasting now. This is beer is very good. Only thing i might do different next time is maybe further cut back the oats and add a touch of honey malt to add a little sweetness. This is a really nice NEIPA.
This post was edited on 12/28/17 at 2:30 pm
Posted on 12/28/17 at 2:34 pm to BugAC
Also poured a little of all the homebrews I had on tap/bottled over the holidays.
Farmhouse Saison #1
- This was my first attempt at a mixed ferm saison. Brewed it January 2016, bottled March 2017. Sadly i only have 2 bottles left. This beer is incredible and my favorite homebrew to date. Tastes smooth, bretty, and oaky.
ConFIGuration Saison
- This was a brett saison that turned into a brett saison aged on fig puree', that turned into a fig brett saison blended with 1 gallon of Farmhouse saison #1. This would be as close to a typical brett saison you'll find. Very easy drinking and expresses nuances of the brett with some mild tartness.
Coniferous Spruce Gose
- Kettle soured gose with spruce tips. pH was at 3.49 before i boiled. Wanted to restrain the acidity a bit. Good beer to have on tap right now.
Sanguis Ruber
- Mixed fermentation ale aged on 3 lbs/gallon of raspberries aged on oak. Oak isn't very present but the raspberry is upfront with the acidity. I believe the pH was at 3.12 before bottling.
And then, of course, the NEIPA that was posted above.
Farmhouse Saison #1
- This was my first attempt at a mixed ferm saison. Brewed it January 2016, bottled March 2017. Sadly i only have 2 bottles left. This beer is incredible and my favorite homebrew to date. Tastes smooth, bretty, and oaky.
ConFIGuration Saison
- This was a brett saison that turned into a brett saison aged on fig puree', that turned into a fig brett saison blended with 1 gallon of Farmhouse saison #1. This would be as close to a typical brett saison you'll find. Very easy drinking and expresses nuances of the brett with some mild tartness.
Coniferous Spruce Gose
- Kettle soured gose with spruce tips. pH was at 3.49 before i boiled. Wanted to restrain the acidity a bit. Good beer to have on tap right now.
Sanguis Ruber
- Mixed fermentation ale aged on 3 lbs/gallon of raspberries aged on oak. Oak isn't very present but the raspberry is upfront with the acidity. I believe the pH was at 3.12 before bottling.
And then, of course, the NEIPA that was posted above.
This post was edited on 12/28/17 at 2:39 pm
Posted on 1/18/18 at 8:13 am to BugAC
Did some sour things yesterday while "snowed in". Finally bottled the other half of the split batch sour (the one that the raspberry sour was a part of) that was aged on Warren Pears. Found out my ph meter kicked the bucket, so unsure of the final pH before bottling. FG was 1.006. Decided to bottle with Brett instead of champagne yeast (EC118). I bottled a couple beers with the 1118, and it's great for bottling sours. However, the beer doesn't change too much in the bottle, brett wise. The one mixed ferm sour i bottled with brett changed up every couple months. And each bottle was terrific. Sad that i only have 2 of those bottles left.
For bottling, I used Giga's brett brux blend. The original brett strain used was bootleg biology and i did not have anymore of that, and also that strain produces incredibly heavy amounts of brett funk, that tastes almost plasticy.
Taste from yesterday, definitely tart, with a slight taste of pear. I'm hoping more of the pear comes out in the bottle. Believe the acidity may have been too low to catch enough of the other things going on. Hoping the brett at bottling raises the apparent acidity, as it did with the first sour i made. We'll see. Will crack in a month and post some reviews.
For bottling, I used Giga's brett brux blend. The original brett strain used was bootleg biology and i did not have anymore of that, and also that strain produces incredibly heavy amounts of brett funk, that tastes almost plasticy.
Taste from yesterday, definitely tart, with a slight taste of pear. I'm hoping more of the pear comes out in the bottle. Believe the acidity may have been too low to catch enough of the other things going on. Hoping the brett at bottling raises the apparent acidity, as it did with the first sour i made. We'll see. Will crack in a month and post some reviews.
Posted on 1/19/18 at 2:00 pm to BugAC
Might actually brew this weekend for the first time in 6 weeks. 
Might even make it a double brew day since it's been so long and my kegerator is empty and sad.
Might even make it a double brew day since it's been so long and my kegerator is empty and sad. 
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