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re: Homebrewing Thread: Volume II
Posted on 6/7/18 at 8:40 am to CarRamrod
Posted on 6/7/18 at 8:40 am to CarRamrod
quote:
Bug, how long are you keeping your sours on fruit, i know you said you kept some on for a few months. Im assuming that was to get some brett characteristics.
Im really not looking for that so im think 2 weeks is plenty.
I've been going about a month. 2 weeks is fine though. For quick sours that are fruited, i usually do about 2 weeks. The mixed ferm sours are the ones i fruit for a longe period.
1
Posted on 6/7/18 at 10:05 am to BugAC
I have a quick sour that started with a OG of 1.082 and has now stalled at 1.030 using WLP644. Does anyone think I could pitch Belle Saison or 3711 to finish it?
Posted on 6/7/18 at 10:10 am to Dollar_Bill
quote:
I have a quick sour that started with a OG of 1.082 and has now stalled at 1.030 using WLP644. Does anyone think I could pitch Belle Saison or 3711 to finish it?
Absolutely. I've never used Belle, but 3711 will ferment water.
This post was edited on 6/7/18 at 10:11 am
Posted on 6/8/18 at 5:58 am to Dollar_Bill
Thanks.
I'm playing around with some random water profiles just seeing what I might need. If I pick the pale ale profile, I need to add almost 19 grams of gypsum to the batch. That seams like a lot, but seeing as how I've never really played with water, I don't really have a frame of reference.
I'm playing around with some random water profiles just seeing what I might need. If I pick the pale ale profile, I need to add almost 19 grams of gypsum to the batch. That seams like a lot, but seeing as how I've never really played with water, I don't really have a frame of reference.
Posted on 6/8/18 at 7:13 am to BottomlandBrew
quote:
Do any of y'all use Bru'n water?
It has been a while since I have tried to use that spreadsheet, but it confused the hell out of me and seemed like it had a ton of work that needed to be done to it. Granted that was the free version but still seemed overly complicated for how ubiquitous it is in the homebrew world.
I'm hoping that beersmith 3 has better water chem management than before as I have already pre-ordered it.
Posted on 6/8/18 at 7:57 am to BottomlandBrew
Is that for a 5 or 10 gallon batch? Most I have ever had to use for a hoppy water profile is about 12 grams for 5 gallons.
Posted on 6/8/18 at 7:58 am to Dollar_Bill
It's for a six gallon batch. Since I now do BIAB, I have it set up for 9 gallons in the mash and 0 in the sparge.
Posted on 6/8/18 at 8:19 am to BottomlandBrew
Using your water profile from that report and the pale ale profile this is what I came up with for 9 gallons in the mash.
Posted on 6/8/18 at 9:39 am to Dollar_Bill
Hmm. I'll have to get home this evening and do some studying on why I'm coning up with what I am.
Posted on 6/8/18 at 11:40 am to BottomlandBrew
quote:
Hmm. I'll have to get home this evening and do some studying on why I'm coning up with what I am.
Did you multiply your sulfate number by 3 in the water report input tab? You need to do this because Ward Labs reports sulfate as SO4-S.
Also note that Dollar Bill threw in some epsom salt to raise the level of Mg. That's going to add some sulfate as well and reduce the amount of gypsum that you need.
Personally I don't worry about magnesium because it doesn't really do anything beneficial for most beers and you get plenty of it in the malt anyway. It could be useful in pale ales for flavor reasons however.
Posted on 6/19/18 at 10:18 am to MountainTiger
Does anybody here have experience making a white (or blonde) stout? Any recipes to share?
Our club does an "Iron Brewer" competition every year (similar to Iron Chef). This year the ingredients are chocolate and fruit but there is an SRM limit. The beer can't be darker than a dark amber or light brown. So my brew partner and I were kicking around the idea of a white stout with either raspberry or cherry fruit and a tincture made from cacao nibs & vanilla.
Any thoughts, ideas, suggestions?
Our club does an "Iron Brewer" competition every year (similar to Iron Chef). This year the ingredients are chocolate and fruit but there is an SRM limit. The beer can't be darker than a dark amber or light brown. So my brew partner and I were kicking around the idea of a white stout with either raspberry or cherry fruit and a tincture made from cacao nibs & vanilla.
Any thoughts, ideas, suggestions?
Posted on 6/19/18 at 11:56 am to MountainTiger
I have brewed a golden stout. Recipe I used was:
11.5 lb maris otter
1 lb flaked barley
1 lb flaked oats
8 oz caramel 40L
1 lb Lactose
Mash at 154
0.7 oz Warrior @ 60
1.5 oz Willamette @ 20
1 oz Experimental Green machine @ 0
London Ale III
Cold crashed and added 8oz whole bean coffee for 24hr then added puree vanilla and a tincture of cacao nibs at keg
11.5 lb maris otter
1 lb flaked barley
1 lb flaked oats
8 oz caramel 40L
1 lb Lactose
Mash at 154
0.7 oz Warrior @ 60
1.5 oz Willamette @ 20
1 oz Experimental Green machine @ 0
London Ale III
Cold crashed and added 8oz whole bean coffee for 24hr then added puree vanilla and a tincture of cacao nibs at keg
Posted on 6/19/18 at 12:21 pm to Dollar_Bill
Thanks!
So you added the whole beans to the fermenter? I've seen a couple of different techniques, one is to add the beans like you'd dry hop and the other is to make an extract by cold steeping coffee and then add that to the beer.
quote:
Cold crashed and added 8oz whole bean coffee for 24hr
So you added the whole beans to the fermenter? I've seen a couple of different techniques, one is to add the beans like you'd dry hop and the other is to make an extract by cold steeping coffee and then add that to the beer.
Posted on 6/19/18 at 12:29 pm to MountainTiger
quote:
I've seen a couple of different techniques, one is to add the beans like you'd dry hop and the other is to make an extract by cold steeping coffee and then add that to the beer.
Count me in the "dry bean" camp. I've done both, and adding whole beans directly to the carboy for 24-48 hours has given me the best results, not to mention the fact that it's easy and you don't have to worry about getting grinds in your keg/bottles.
I'll also second using pure vanilla puree in conjunction with the coffee. It really adds a smoothness and richness while rounding out the coffee flavors.
Posted on 6/19/18 at 12:31 pm to MountainTiger
quote:
So you added the whole beans to the fermenter?
That's the way I've done it, too, though it was for a dark beer. I think it was Bmoney that did it that way in one of his recipes he gave me, so I copied it. Worked pretty well.
Posted on 6/19/18 at 5:53 pm to BottomlandBrew
Good deal, guys. Thanks for the tips. 
Posted on 6/20/18 at 9:58 am to MountainTiger
Has anyone purchased Beersmith 3.0 yet? I'm wondering if it's worth the monthly $10 subscription fee, or if 2.0 is as serviceable. The only thing i didn't care for in 2.0 was the water profile tool. Didn't have everything i needed.
Thoughts?
I may just pull the trigger to force me to update my brewing equipment profiles and redial in my equipment.
Thoughts?
I may just pull the trigger to force me to update my brewing equipment profiles and redial in my equipment.
Posted on 6/20/18 at 10:26 am to BugAC
I did yesterday. The $10 is annual (Gold subscription for 125 cloud recipes), not monthly. I already had that subscription, so upgrading cost me nothing since I'm paid up through sometime in September. $10 a year for that is well worth it for me.
I played around in it some yesterday. The water profile feature is much better. I tried to do Bru'n Water, but it just blew my mind. I set up a BR water profile in the new BeerSmith 3 and it will tell you how much of each salt addition for both mash and sparge water you need to add for various water profiles. I like that.
It also allows you to set up folders for your cloud recipes. Now I have folders set up by beer style, which makes it easier to find recipes for me.
It also now allows you to show your whirlpool additions at customizeable wort temperatures and adjusts the IBUs accordingly.
So far, I like it, but I'll need to play around in it some more.
EDIT: it pulled in all my saved cloud recipes as well as settings from BeerSmith 2, so that was nice.
I played around in it some yesterday. The water profile feature is much better. I tried to do Bru'n Water, but it just blew my mind. I set up a BR water profile in the new BeerSmith 3 and it will tell you how much of each salt addition for both mash and sparge water you need to add for various water profiles. I like that.
It also allows you to set up folders for your cloud recipes. Now I have folders set up by beer style, which makes it easier to find recipes for me.
It also now allows you to show your whirlpool additions at customizeable wort temperatures and adjusts the IBUs accordingly.
So far, I like it, but I'll need to play around in it some more.
EDIT: it pulled in all my saved cloud recipes as well as settings from BeerSmith 2, so that was nice.
This post was edited on 6/20/18 at 10:27 am
Posted on 6/20/18 at 10:39 am to BMoney
quote:
I played around in it some yesterday. The water profile feature is much better. I tried to do Bru'n Water, but it just blew my mind. I set up a BR water profile in the new BeerSmith 3 and it will tell you how much of each salt addition for both mash and sparge water you need to add for various water profiles. I like that.
I'm glad they addressed that. I had to bounce back and forth between beersmith and brewers friend advanced water calc to get my salts right. I looked at bru'n water, but that was too much for me.
quote:
It also now allows you to show your whirlpool additions at customizeable wort temperatures and adjusts the IBUs accordingly.
Nice. I was manually having to set them at 0.
Posted on 6/20/18 at 1:53 pm to BugAC
Bmoney, how are you transferring from fermenter to the keg? I saw a picture a while back where you were racking through one of the keg posts. Still doing that?
I can't replicate the nose on Ghost either, but i'm also not trying very hard when i keg. I'll purge the keg before hand, and use the sterile siphon, but i'm going through the keg opening, not through the posts.
I can't replicate the nose on Ghost either, but i'm also not trying very hard when i keg. I'll purge the keg before hand, and use the sterile siphon, but i'm going through the keg opening, not through the posts.
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