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re: Homebrewing Thread: Volume II
Posted on 4/24/18 at 10:53 am to BugAC
Posted on 4/24/18 at 10:53 am to BugAC
force carb. Does it make a big difference?
I should have bottled but i keg so much, it is so quick and easy to keg.
How long so you let your fruit sit in on the beer?
I should have bottled but i keg so much, it is so quick and easy to keg.
How long so you let your fruit sit in on the beer?
This post was edited on 4/24/18 at 10:54 am
1
Posted on 4/24/18 at 11:04 am to CarRamrod
quote:
force carb. Does it make a big difference?
I think it does. Mixed ferm beers evolve over time. My first mixed ferm sour was good out the gate. My brother and I drank way too many bottles early on. As it aged, it got much better. Now, it is fantastic. I get more oak than i previously did. It is a touch more tart, and the brett isn't as strong as it was early on.
My long aged sour i added pears too, i used bootleg's FW #1 and that thing was funky as all get out. It was bottled in December/January i think. At first, the funk aspect tasted and smelled like burnt plastic. And i was not a fan. However now, it is more of the traditional farmhouse funk.
These 2 beers were both bottled with brett, so as time goes by, the brett transforms the beer.
quote:
How long so you let your fruit sit in on the beer?
My last fruited kettle sour was a month. I'll probably do anywhere from 3 weeks to a month for the one i'm currently fermenting. Then i'll be kegging it with some toasted coconut.
For a long aged sour, i've been fruiting them for about 3 months or so.
Posted on 4/24/18 at 11:36 am to BugAC
ok So assuming my brett is alive and will beginning fermenting in a few days when should i pitch my fruit? should i wait until my FG stabilized then rack onto the fruit into a secondary? or just put the fruit in the primary toward the end of fermentation.
Posted on 4/24/18 at 12:01 pm to CarRamrod
Ferment fully, then add fruit. Your choice on in the secondary or primary. Main thing is that you want fermentation done.
Posted on 4/24/18 at 12:12 pm to BottomlandBrew
quote:
Ferment fully, then add fruit. Your choice on in the secondary or primary. Main thing is that you want fermentation done.
This. You don't want to lose any of that aroma/flavor to fermentation.
Posted on 4/26/18 at 7:28 am to BugAC
I still don't see any activity from the Brett I pitched. Should I just got get another pack of brett?
Posted on 4/26/18 at 7:31 am to CarRamrod
When did you pitch? And did you pitch a starter or a yeast vial/packet?
Posted on 4/26/18 at 7:46 am to CarRamrod
quote:
I still don't see any activity from the Brett I pitched. Should I just got get another pack of brett?
When did you pitch, and how much? What pack did you use? I've had times where i pitched, and waited 3/4 days, bought another pack of brett, and when i went to go pitch, it was bubbling away. If it's only been a couple days, i'd say give it until day 4. If nothing by end of day 4, go to la homebrew and grab some giga brett brux blend. That too takes a little time to get started (it's what i'm using in my quick sour right now).
Posted on 4/26/18 at 7:49 am to BugAC
This was the brux Blend 3 days after pitching even using a starter, and giga packs already contain a high cell count. You also have to keep in mind, is that the yeast is adjusting to a high acidity environment. So even Brett will take a little longer to get going. Also, there are benefits to underpitching brett. Enhanced funk flavors are attributed to underpitching, according to some articles i read over at milk the funk.
This post was edited on 4/26/18 at 7:51 am
Posted on 4/26/18 at 8:12 am to BugAC
A pack of funk weapon 3. Pitched Monday. It was in a strter be only for a day. I was rushing it out. I'm afraid it might have been too warm when I pitched into the starter. There are sudden still on the top of the Wort but it just looks like remanence of sanitiser.
Posted on 4/26/18 at 8:42 am to CarRamrod
quote:
I was rushing it out. I'm afraid it might have been too warm when I pitched into the starter.
Brett can tolerate a wide swing in temps.
quote:
e sudden still on the top of the Wort but it just looks like remanence of sanitiser.
That's how mine looked on day 2. Personally, i'd say give it until Saturday. If still nothing, then go grab another pack.
Posted on 4/26/18 at 8:44 am to CarRamrod
I'd let it ride a bit longer. Brett primaries wake up at 4-6 days, dies down, then fires back up a couple days later, and that's with a starter.
Posted on 4/26/18 at 9:22 am to BottomlandBrew
ok i buddy i think is going to the brew store today so ill get him to pick up a pack just in case.
Posted on 4/26/18 at 9:25 am to BMoney
quote:
11 lbs Pilsner
8 oz Caramunich
8 oz Vienna
8 oz White Wheat
4 oz Munich
Any bittering hop at 60 for 40 IBUs. I used Columbus because I had it. Could I have used a traditional saison hop? Sure, but this isn't really a traditional saison.
No other kettle hops.
OG was 1.054
Pitched 3724 and let it do its thing until the stall (1.037). Pitched Belle Saison yeast at that point, which got it down to 1.004.
Dry hopped with 4 oz Mosaic for 3 days, then kegged.
I ended up making a similar saison a few weks after B made his:
10 lbs Pilsner
1 lb Vienna
1 lb white wheat malt
8 oz Caramunich
4 oz acid malt
I used Loral hops in this one with 1 oz at FWH
went with the same yeast, 3724 then Belle.
I had some issues with the mash and thought it was really low temp. I ended up a couple points shy of my target with a OG of 1.051.
I pulled a sample last night before adding 4 oz of Loral dry hops and found it finished at 1.006, so I'm very happy with that. The sample was a very tasty saison, can't wait for the finished product.
Posted on 4/26/18 at 9:42 am to LoneStarTiger
quote:i am too with my big 10 gallon batches. I have so much grain in there and my water to grain ratio is so low, im starting to get stuck sparges. I either need to get a bigger insulated vat or build a rims/herms system to keep temp on a bigger pot.
I had some issues with the mash
This post was edited on 4/26/18 at 10:17 am
Posted on 4/26/18 at 10:12 am to CarRamrod
mine was temperature related. I thought I had the strike water plenty hot enough but when I stirred it all together my mash was at 144. I added another gallon of boiling water and got it up to 147, still a little lower than I planned but high enough since it finished at 1.006
Posted on 4/27/18 at 7:51 am to BugAC
Woke up this morning and there is the beginnings of a head of krauzen. Man that took a while.
I'm trying to forsee when I brew to make good starters but I usually just think hey I want to brew tonight/tomorrow and do it.
I'm trying to forsee when I brew to make good starters but I usually just think hey I want to brew tonight/tomorrow and do it.
This post was edited on 4/27/18 at 7:59 am
Posted on 4/28/18 at 4:21 pm to CarRamrod
Glad to hear it finally took off.
Brewing today. Just mashed in.
7 lbs Pils
2 lbs Light Munich
1/4 melanoidin.
Either saaz or hallertau. Maybe both.
S23 yeast
Brewing today. Just mashed in.
7 lbs Pils
2 lbs Light Munich
1/4 melanoidin.
Either saaz or hallertau. Maybe both.
S23 yeast
Posted on 5/1/18 at 4:37 pm to LoneStarTiger
My Loral saison turned out as good as I could have hoped for. Very happy with this. I think I may stick with hoppy saisons through the summer to deal with my fermentation temps and go back to IPAs once it cools off
Posted on 5/1/18 at 4:59 pm to LoneStarTiger
Added 10 lbs of mangoes to my kettle sour Sunday. FG was at 1.012 using gigayeasts brett brux, and it still has some time to go.
Checked on my fermenter last night, and it was chugging along good with some nice refermentation. Then i checked this morning, and it blew off the airlock and the carboy bung, and about 1/2 to 1 lb of mangoes all over my ferm freezer. Don't know how many hours this thing has been without an airlock. Hopefully the acidity from the kettle souring prevents anything bad from getting in and surviving.
Checked on my fermenter last night, and it was chugging along good with some nice refermentation. Then i checked this morning, and it blew off the airlock and the carboy bung, and about 1/2 to 1 lb of mangoes all over my ferm freezer. Don't know how many hours this thing has been without an airlock. Hopefully the acidity from the kettle souring prevents anything bad from getting in and surviving.
This post was edited on 5/1/18 at 5:02 pm
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