re: Homebrewing Thread: Volume II

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Kettle sour with mango.

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I'm actually brewing a mango/coconut gose this weekend. Using about 2 lbs/gallon of mango and will keg with 1 lb. of lightly toasted coconut.

Been trying to brew this beer for awhile now.

After this one, i'll probably brew the 100% Brett NEIPA or get another mixed culture sour in the pipeline going. Currently i have 4 - 3 gallon carboys and 1 - 1 gallon demijohn of mixed ferm sour going on. 2 of the 3 gallons need to be oaked then bottled. Wasn't planning on fruiting these but i'll see how they taste. Will def be bottling with brett. 1 was inoculated with 2016 Bootleg Biology sour solera blend, the other was the mad fermentationist saison blend. I believe maybe bottomland may used the mad ferm blend before.

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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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I cold crash my NEIPAs and they stay as hazy as not cold crashing.

Ive listened to a lot of pod casts about brewing these and the consistences is no one knows what causes is, but it is a byproduct of your actions to make the beer juicy. You arent purposely trying to make it hazy. But the combo of protein rich grist, Biotrans hops, water profile, and yeast result in juicy with a by product of Hazy.

Not add flour or apple sauce or any og those wild things you read on the internet.

And the big name NEIPAs have been tested under the microscope and flocculation is rather high and they dont have much yeast in suspension.

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And the big name NEIPAs have been tested under the microscope and flocculation is rather high and they dont have much yeast in suspension.

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Interesting. From reading some of Scott Janish's blogs, i was under the impression that the hop oil adherence to yeast cells kept some of the cells from dropping out as fast thus being one of the contributions to haze. Grist being another factor (oats/wheat/etc...) FWIW, i've been lowering the oats/wheat in the grist to 8% and reducing my chloride/sulfate ratio to 1.5 last time i believe, and i really liked the result. I may further whittle down the ratio to 1.3 next time and may reduce my oats/wheat/carafoam to 6% of the total grist.

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I cold crash my NEIPAs and they stay as hazy as not cold crashing.

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Ditto. Cold crashing just makes kegging so much easier, and you don't get the hop floaters.

I'm not going to use gelatin on a NEIPA though. I don't know if that would even work anyway.

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How long did you let it age? This one is nearly 1 month in the carboy. Get any acidity and/or pronounced brett notes out of it?

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idk it was my first one, i didnt really take good notes on it. i have a good but of stuff from Bootleg that i need to use soe my next few beers are going to be quick sours. My first long age sour is now kegged. I forgot about it for a good 4-5 months without taking a measurement. But i brewed it in late May and kegged it a few days ago. It is really sour, but good.

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But i brewed it in late May and kegged it a few days ago. It is really sour, but good.

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Yeah, one of my batches i did no hops. Which acidified the thing pretty dramatically. I bottled 3 gallons with wine yeast and 3 gallons with brett. I find that brett introduced at bottling tends to mute the perceived acidity. That and having an ever evolving sour is pretty freaking cool.

My first mixed ferm sour that i did, i bottled with brett and it is absolutely fantastic now. I only have 2 bottles left, and i'll be partaking in 1 tomorrow. I did manage to save the dregs after racking from the carboy to the keg for bottling. So my last split batch mixed ferm sour, 3 gallons was soured with mix ferm #1, the other half with built up WW dregs. So hopefully, gen 2 will be as good as gen 1.

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I've got a carboy on it's 4th batch. It started as a farmhouse table beer but the recipe has changed to the point now it's just my house beer. I'm now considering getting a larger fermenter so I can leave more in it after kegging, sorta like a solera

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I plan to do the same. So far, every mixed ferm sour has been different. The way i do my mixed ferm sours, is i brew 6 gallons, then split the batches in the carboy, and ferment/sour from there. The only batch that wasn't done, was the very first one. With this method, i've managed to get 7 unique beers (although 4 are still in the fermenter) out of 4 brew days.

My next mixed ferm split batch will probably use Bootleg biology's sour solera 2018 and the other half may be a combination of all the sour cultures i've done so far, plus whatever dregs are in jars in the fridge. Eventually, i'd like to use all the dregs from my favorites that i have lying around/built up, and make a solera that way and just bottle a few gallons at a time and have that be my house culture.

Another project i plan to do when it gets cold, is a wild yeast/microbe capture next to my grandma's old place by the bayou. Get some agar's and starter wort and place samples all around the place. Top of the mound, near the bayou, next to where her garden used to be. I may have the plates sent off to bootleg biology and get it cultured.

We'll see. Really love doing sour beers. So much variation.

My Mad Ferm blend beer came out alright. Sounds weird, but it was too balanced. I wanted a characteristic to dominate, and none really did. The acidity had a slight edge, but not definitive. I let mune go maybe 3-4 months.

Brewing a saison tonight.

7 lb pils
1 lb flaked corn
1/4 lb melanoidin malt
Probably all saaz on the hopping.
3724/Belle saison blend.

Do you pitch the 3724 and belle at the same time?

Anybody got any opinions on this hop schedule? 5% pale ale.
Also, any suggestions on yeast? Thinking about back to Wlp001 or 1318. I know, different directions.