- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 5/5/18 at 4:36 pm to BugAC
Thanks, Bug. Just call me Hank ... everyone else does.
Looks like a good thread. I have an evening of reading to do.
NOW IN THE KEEZER:
rum and oak imperial stout
Irish red (almost empty)
English dark mild
Scots wee heavy
Another Irish red in secondary.
With it getting warmer, the next batch. is probably a Kölsch.
Looks like a good thread. I have an evening of reading to do.
NOW IN THE KEEZER:
rum and oak imperial stout
Irish red (almost empty)
English dark mild
Scots wee heavy
Another Irish red in secondary.
With it getting warmer, the next batch. is probably a Kölsch.
This post was edited on 5/5/18 at 4:40 pm
Posted on 5/5/18 at 8:18 pm to BugAC
10lbs? Hope they came in a bag cut already.
Posted on 5/6/18 at 9:49 am to s14suspense
quote:
10lbs? Hope they came in a bag cut already.
They did. Got them from southside produce. However, i did still have to cut the larger chunks further. Which was a little bit of a pain in the arse.
Posted on 5/8/18 at 11:09 am to BugAC
hey i just checked mt OG on my kettle sour and it is 1.011. This was using funk weapon 3. How can i tell if my sour is spoiled. Cause it is sour but it is a weird flavor. It is almost like it has a slight urine taste, even though i have never tasted urine. 
IDK if that is just a young brett flavor or what. It didnt taste like this before i pitched the brett. IT was a good clean sour, with the obvious sweetness.
BTW we floated a keg each of NEIPA, Strawberry Blonde, and Kolsch this weekend. The girls there were asking if they could get the Strawberry are the store. Saying it was the best strawberry they have ever tasted.
IDK if that is just a young brett flavor or what. It didnt taste like this before i pitched the brett. IT was a good clean sour, with the obvious sweetness. BTW we floated a keg each of NEIPA, Strawberry Blonde, and Kolsch this weekend. The girls there were asking if they could get the Strawberry are the store. Saying it was the best strawberry they have ever tasted.
This post was edited on 5/8/18 at 11:12 am
Posted on 5/8/18 at 11:12 am to CarRamrod
quote:
How can i tell if my sour is spoiled. Cause it is sour but it is a weird flavor. It is almost like it has a slight urine taste,
That's strange.
quote:
even though i have never tasted urine.
Sure.....
Posted on 5/8/18 at 11:15 am to BugAC
so what should i do. i was planning on dropping some hops in for a bit then fruiting with apricots. Should i let it sit on the brett longer?
This post was edited on 5/8/18 at 11:28 am
Posted on 5/8/18 at 12:47 pm to CarRamrod
quote:
Cause it is sour but it is a weird flavor. It is almost like it has a slight urine taste, even though i have never tasted urine.
Also known as barnyard.
frick Brett.
Posted on 5/8/18 at 12:48 pm to CarRamrod
quote:
so what should i do. i was planning on dropping some hops in for a bit then fruiting with apricots. Should i let it sit on the brett longer?
It wouldn't hurt, but i don't think your gravity is going to drop any further. Without tasting it myself (the beer, not the urine) i can't diagnose if it tastes bad or not.
I say continue hopping and add your apricots. and see how it tastes then.
Posted on 5/8/18 at 12:56 pm to CarRamrod
Also
Tetrahydropyridine
May be the compound being produced by the brett
If this is what you are getting.
Could be diacetyl too. You may have picked up Oxygen. Or, it could just be how you are perceiving the taste today. I still say, continue with the hop and apricot.
Tetrahydropyridine
May be the compound being produced by the brett
quote:
commonly attributed to the "mousy", "urine" (in high amounts) Cheerios® or Cap'n Crunch® (in low amounts), "breakfast cereal", or more generically, "cracker biscuit" flavor in sour beers. The flavor is detected towards the end of the swallow, and the aftertaste can remain for a few minutes.
If this is what you are getting.
quote:
Diacetyl is sometimes mistakenly indicated as a potential cause of "mousy" flavors in sour beers, however, tetrahydropyridines are the accepted cause. The flavor tends to age out of sour beers after 2-6 months in the fermenter, kegs, or bottles (although aging periods as long as possibly 8-12 months have been reported on MTF [4]). The exact mechanism for how THP ages out of beer is not fully understood, and it is unknown whether cold or room temperature storage speeds up the breakdown process. It is more likely that room temperature storage will result in faster breakdown of THP, and anecdotes from MTF members seem to support this [5][6][7][8]. Many brewers have noticed that pitching rehydrated wine yeast at packaging reduces the amount/duration of this flavor in kegs and bottles [9
Could be diacetyl too. You may have picked up Oxygen. Or, it could just be how you are perceiving the taste today. I still say, continue with the hop and apricot.
Posted on 5/8/18 at 12:58 pm to BugAC
more on the subject matter
If you had exposure to Oxygen, this could have caused it.
quote:
xygen plays a key role and has a stimulatory effect in ATHP and ETHP production (particularly ATHP), but its exact role is not understood. It has been speculated that since ATHP production is associated with Brettanomyces growth, and Brettanomyces grows better under aerobic conditions, that this is why more ATHP is produced under aerobic conditions [30][13][31]. It has also been hypothesized that oxygen may have a direct effect on the THP molecules themselves
If you had exposure to Oxygen, this could have caused it.
Posted on 5/8/18 at 1:05 pm to BugAC
quote:i was reading about that earlier. It isnt oxygen exposure. it is in a glass carboy and this was the first time i opened it after fermentation.
Tetrahydropyridine
quote:If you wife still worked near me i would send you some bottles. But idk where she moved to.
Without tasting it myself (the beer, not the urine) i can't diagnose if it tastes bad or not.
But it was a weird fermentation. There was a small head of krazen but that dissipated after a day, yet fermentation continued. It looks as though it was like you pour a carbonated sprite in a glass with the bubbles busting at the tip and causing a splash. I should have taken a picture. Like it was raining on the surface.
Ill let it sit a little while longer and dry hop then fruit it for a week or 2 then keg. I didnt want this to be a very long sour.
This post was edited on 5/8/18 at 1:14 pm
Posted on 5/8/18 at 1:12 pm to CarRamrod
Also, im looking to be able to control my mash temp and step mash. It seems the easiest/cheapest route is to build a RIMS system hooked up to a ink bird. i just dont know it it would be worth it.
Posted on 5/8/18 at 1:14 pm to CarRamrod
quote:
i was reading about that earlier. It isnt oxygen exposure. it is in a glass carboy and this was the first time i opened it after fermentation.
Some forms of lactic acid can also produce THP. I don't know. Continue as you were planning, im sure it will be fine.
Posted on 5/22/18 at 5:08 pm to BugAC
Planning my 3rd ever homebrew for next week, but I would like to go buy all the stuff I need this week. My first beer was pale ale and it came out okay. Second beer was a blonde ale and it came out looking nothing like a blonde ale and tasting like a watered down version of the pale ale...
Anyway, for my 3rd beer I am considering doing a few things I haven't done before. I have always used the extract, but I am considering trying an all-grain. Also, I have never put additional flavors or anything into the secondary fermenter, but I would like to add some sort of fruit for a more summer-y beer.... I'm not moving too fast, am I? Should I still stick with a kit or find a recipe somewhere online and buy my ingredients separately? Any tips for an inexperienced brewer are appreciated.
Anyway, for my 3rd beer I am considering doing a few things I haven't done before. I have always used the extract, but I am considering trying an all-grain. Also, I have never put additional flavors or anything into the secondary fermenter, but I would like to add some sort of fruit for a more summer-y beer.... I'm not moving too fast, am I? Should I still stick with a kit or find a recipe somewhere online and buy my ingredients separately? Any tips for an inexperienced brewer are appreciated.
Posted on 5/22/18 at 5:46 pm to GeauxPack81
I've brewed 10 batches so far. Started with all grain and have expected nothing but drain pours and its the complete opposite. Ending up brewing beer that's better than most homebrews I've tried. So yeah, go all grain.
Posted on 5/22/18 at 6:11 pm to GeauxPack81
quote:
Second beer was a blonde ale and it came out looking nothing like a blonde ale and tasting like a watered down version of the pale ale...
Isn’t that pretty much what a blonde ale is?
Anyway, I say go ahead and add the fruit to whatever you plan on brewing. From day one, I never could manage to follow the recipe for the kits I got. I always added some sort of spin to make it my own. Adding fruit is a great way to amp up your beer’s flavor. Go for it.
Posted on 5/24/18 at 8:55 am to BMoney
Considering trying something similar to this recipe I got on the recipe thread:
After reading into it a little more, it seems alot of people are wary of putting fresh pineapple in the secondary, sharing stories of it creating a bad taste. Should I not do that? I kind of liked the idea of fresh pineapple vs pineapple juice.
Also, any advice on adding fruit? I've seen people recommend pasteurizing it, then freezing it and letting it thaw out.
quote:
TropicAle
This beer hugs the line between pale ale and IPA. Might fall into that extra pale ale as it's similar to torpedo.
Grains: 10lb pale malt, 8oz Victory 8oz, Vienna 8oz Munich
Hops: 1oz Columbus 60 min, 1oz Centennial 10 min, 1oz Citra 5 min, 1oz Simcoe 1 min, 1+oz Citra Dry Hop
Yeast: White Labs 001 Cal Ale 150* mash temp Shooting for about 1.060 OG and 1.012 FG 66 IBU 5.5 SRM
Optional: 1-2 cubed pineapples, 4-5 sliced Mangos added with dry hops for 1 week.
After reading into it a little more, it seems alot of people are wary of putting fresh pineapple in the secondary, sharing stories of it creating a bad taste. Should I not do that? I kind of liked the idea of fresh pineapple vs pineapple juice.
Also, any advice on adding fruit? I've seen people recommend pasteurizing it, then freezing it and letting it thaw out.
Posted on 5/24/18 at 9:12 am to GeauxPack81
quote:
After reading into it a little more, it seems alot of people are wary of putting fresh pineapple in the secondary, sharing stories of it creating a bad taste. Should I not do that? I kind of liked the idea of fresh pineapple vs pineapple juice.
Also, any advice on adding fruit? I've seen people recommend pasteurizing it, then freezing it and letting it thaw out.
I haven't added pineapple to a beer before, so I don't have experience there. I did mango chunks for a kettle sour a month or so ago, and it turned out great. I just buy the frozen mango chunks from my local produce stand and then add them directly to the fermentor.
Posted on 5/24/18 at 11:07 am to BMoney
First All-grain here. Would 7.5 gallons of water seem to be about right for that recipe?
Also, do y'all use BR tap water?
Thanks for all the help. Much appreciated
Also, do y'all use BR tap water?
Thanks for all the help. Much appreciated
Page 122 of 281
Popular
Back to top
Follow TigerDroppings for LSU Football News