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re: Homebrewing Thread: Volume II
Posted on 3/29/18 at 7:05 pm to Wayne Campbell
Posted on 3/29/18 at 7:05 pm to Wayne Campbell
Thanks guys for all the links, though I must admit I am getting more and more confused....definitely a newbie
Got interested in the process last weekend when I went to the Bluebonnet Brew Off in Dallas (20TH- I think).
Lots of fun, will go again next year, maybe bring a group.
Thanks again.
When I learn enough to ask, I will ask for help.
Got interested in the process last weekend when I went to the Bluebonnet Brew Off in Dallas (20TH- I think).
Lots of fun, will go again next year, maybe bring a group.
Thanks again.
When I learn enough to ask, I will ask for help.
3
Posted on 3/30/18 at 3:09 pm to rbdallas
Kegged this saison yesterday, so it still needs to carb up some more. But I’m really happy with it at the moment. Ended up dry hopping with 4oz of Mosaic, and it really brings the juicy fruit to it.
Also just finished kegging a Citra IPA for Zapp’s Beer Fest. Let’s hope I don’t sample too much in the next 2 weeks.
Also just finished kegging a Citra IPA for Zapp’s Beer Fest. Let’s hope I don’t sample too much in the next 2 weeks.
Posted on 4/9/18 at 10:58 am to BMoney
rescued the thread from pg 7
I brewed a wort for another house beer yesterday going no-sparge, 30 min mash and 30 min boil and no-chill. Thanks to running out of propane trying to heat the water to mash my second batch, my short little first batch ended up taking 2 hours. The second batch was a 100% loral saison that I will dry hop with 4 oz of Loral once it's ready. I ended up going with 3724 and plan to add a pack of belle saison once the krausen drops.
I was out in the garden yesterday admiring how well my lavender and lemon balm are growing and pondering the best way to add herbs to a beer. I'm not sure if it would be best to make a tea and pour it in or just add them like dry hops. Thoughts?
I brewed a wort for another house beer yesterday going no-sparge, 30 min mash and 30 min boil and no-chill. Thanks to running out of propane trying to heat the water to mash my second batch, my short little first batch ended up taking 2 hours. The second batch was a 100% loral saison that I will dry hop with 4 oz of Loral once it's ready. I ended up going with 3724 and plan to add a pack of belle saison once the krausen drops.
I was out in the garden yesterday admiring how well my lavender and lemon balm are growing and pondering the best way to add herbs to a beer. I'm not sure if it would be best to make a tea and pour it in or just add them like dry hops. Thoughts?
This post was edited on 4/9/18 at 10:59 am
Posted on 4/9/18 at 11:48 am to rbdallas
quote:
Got interested in the process last weekend when I went to the Bluebonnet Brew Off in Dallas (20TH- I think).
Lots of fun, will go again next year, maybe bring a group.
Thanks again.
When I learn enough to ask, I will ask for help.
It's a fun hobby. It's real tempting to dive right in to the deep end (I'm certainly guilty of that). But there are plenty of great options for beginners that don't require too much time/money/effort.
Just remember, the more in depth you go in to the whole process, the more cleanup there is.
Posted on 4/9/18 at 1:05 pm to Wayne Campbell
Citra IPA that’s gonna be served at Zapp’s this weekend. I’ve dialed back the hot side hops and am almost all cold side hops on this batch. Between this and my dry hopped saison, I’m really happy with how much flavor you seem to get even just using dry hops.
Will keg a mango kettle sour either tonight or tomorrow that will be served at Zapp’s as well.
Will keg a mango kettle sour either tonight or tomorrow that will be served at Zapp’s as well.
Posted on 4/9/18 at 10:02 pm to BMoney
New to the homebrewing scene. I ordered all my equipment this week and I am looking for a good website to order different receipe kits. Any websites are appreciated. I also live on the Northshore so if anyone knows of any homebrew stores that are better than ordering online, let me know as well
Posted on 4/10/18 at 10:02 am to LSUTiger23
All grain or extract?
Austin Homebrew is good.
LINK
I am lucky enough to work 5 min from a HBS TX Brewing and they're all really good guys in there. It's nice being able to zip in and grab what I need.
www.txbrewing.com/
Brewer's Friend also has thousands of recipes you can sort through and buy the ingredients.
Austin Homebrew is good.
LINK
I am lucky enough to work 5 min from a HBS TX Brewing and they're all really good guys in there. It's nice being able to zip in and grab what I need.
www.txbrewing.com/
Brewer's Friend also has thousands of recipes you can sort through and buy the ingredients.
Posted on 4/10/18 at 10:18 am to WhiskeyThrottle
first, I recommend using your local homebrew shop whenever possible
true, but they do not offer flat rate shipping and shipping costs for grain adds up quick
Does offer flat rate shipping, however, their website is a PITA but still worth the trouble. It's where I order all my grain. They will ship same-day if you order by noon which puts it at my doorstep the next day.
I order hops in bulk from Yakima Valley Hops.
quote:
Austin Homebrew is good.
true, but they do not offer flat rate shipping and shipping costs for grain adds up quick
quote:
www.txbrewing.com
Does offer flat rate shipping, however, their website is a PITA but still worth the trouble. It's where I order all my grain. They will ship same-day if you order by noon which puts it at my doorstep the next day.
I order hops in bulk from Yakima Valley Hops.
Posted on 4/10/18 at 10:57 am to LSUTiger23
I rarely get recipe kits but I agree with the above that Austin is good. Northern Brewer also has some good kits.
I'd also recommend some good recipe books. The two I've been using the most recently are Modern Homebrewing Recipes by Gordon Strong and Brewing Classic Styles by Jamil Zainasheff and John Palmer. To go along with that, some good brewing software will help. I don't really care for it but most people go with BrewSmith.
I'd also recommend some good recipe books. The two I've been using the most recently are Modern Homebrewing Recipes by Gordon Strong and Brewing Classic Styles by Jamil Zainasheff and John Palmer. To go along with that, some good brewing software will help. I don't really care for it but most people go with BrewSmith.
Posted on 4/10/18 at 11:16 am to LoneStarTiger
quote:
www.txbrewing.com
They seem higher than Morebeer.com. And that web site....jeezus.
Posted on 4/10/18 at 11:37 am to BMoney
quote:im going to come by and try them. But im not going to tell you who i am.
Fermenting beers are a saison, NEIPA and now a kettle sour. NEIPA and kettle sour will be served at Zapp’s on April 14th.
I have all of but 1 of my kegs filled at the moment.
Drinking beers:
2 kegs blonde
1 keg Kolsch
2 kegs NEIPA( still experimenting with hops. one is dry hopped in the keg)
Experimental beers:
1 keg Chocolate Vanila Porter
1 keg Altbier
1 keg My first long age Sour
This post was edited on 4/10/18 at 11:43 am
Posted on 4/12/18 at 6:14 am to MountainTiger
I've got a Kolsch that's cold crashing and I've got a Heady Topper clone from Northern Brewer that's in primary. We'll see how it comes out compared to the real deal!
This post was edited on 4/12/18 at 1:19 pm
Posted on 4/12/18 at 1:26 pm to rbdallas
(no message)
This post was edited on 10/12/22 at 7:35 am
Posted on 4/12/18 at 1:36 pm to celltech1981
(no message)
This post was edited on 10/12/22 at 7:35 am
Posted on 4/12/18 at 1:46 pm to celltech1981
3 things that you need to strive to do right:
the water profile
hopping with active fermentation
the right yeast
the water profile
hopping with active fermentation
the right yeast
Posted on 4/12/18 at 2:33 pm to CarRamrod
(no message)
This post was edited on 10/12/22 at 7:35 am
Posted on 4/12/18 at 3:38 pm to celltech1981
quote:
I was going to keg my beer with the dry hops in a suspended bag when about 70 percent attenuation is reached. Leave at fermentation temp for the amount of time the dry hop is for and then refrigerate and serve.
I would suggest to throw in your hops during peak active fermentation. I think the last time i threw my biotrans hops (fancy name for this stage of hopping) on either the end of day 2 or day 3.
quote:
I've read that anything more than about 1 oz/gallon in the whirlpool and diminishing returns are hit.
I used 4.25 oz. in whirlpool/steep last go round. But i'm sure there is a law of diminishing returns. While you do release many of those oils in the whirlpool, i'm curious how much is retained after fermentation. Many of the hop oils are driven off in CO2.
FWIW, my last NEIPA may have been my best one and i've been tinkering with making the mouthfeel less chewy and "grainy" as some commercial NEIPA's i've had.
Posted on 4/12/18 at 4:46 pm to celltech1981
quote:im up right above 2.
I'm planning on a 1.55 chloride/sulfate ratio
quote:as bug said, i would want bio trans hops. It makes a difference. I 2nd dryhopped my most recent one in the keg and it does taste way more fresh.
I was going to keg my beer with the dry hops in a suspended bag when about 70 percent attenuation is reached. Leave at fermentation temp for the amount of time the dry hop is for and then refrigerate and serve.
Posted on 4/12/18 at 9:06 pm to BugAC
(no message)
This post was edited on 10/12/22 at 7:35 am
Posted on 4/12/18 at 9:57 pm to celltech1981
quote:
I'm going to keg with gelatin and cold crash and all that jazz. I hope it ends up clear
I wouldn’t do that for a NEIPA, if that’s what you are going for. One of the secrets to the juice is the biotrans hops. The hop oils attach to yeast cells and cause the cells to remain in suspension, giving the massive hop flavors. I’ve never done it with an IPA, but I think fining and cold crashing would be rendering the biotrans hops mostly useless.
But hey, give it a try. If it’s still juicy yet clear, I may try it out one day.
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