re: Homebrewing Thread: Volume II

If i recall not too long ago, there was mention of additional craft breweries in the process of starting up in the 225 area code. Anyone have updates on those?

Well, i believe i am going to brew again. Haven't brewed in about 2-3 months. Last batch did not come out good and will have to dump.

I brewed a quick sour fermented with Brett, with mango's and coconut. If you recall, had a pretty fierce refermentation that blew the stopper off the fermenter and was exposed for a few hours. While i think the beer was fine, it just has a bad taste. I think it's a combo with the brett/mango/coconut. Has a pleasant taste up front, but smells and the after taste is vomit. So i'll be dumping this batch.

My next beer will be The Hopnotoad (NEIPA) v. 5.0. Only differences i'm making to this batch for v. 4.0 is i will play with steep/whirlpool time/temp (15-20 minutes at 160 to 165 as opposed to 30-45 mintues at 170). I am also going to build a hop back and run the beer from the kettle to the fermenter through some whole cone citra/galaxy. Will also play with dry hop addition times post bio trans hops. Rather than do 1 or 2 dry hop additions after the bio trans, i will do 2 or 3. May play with the transfer to keg method some of y'all use where you go through the beer in port.

Wine in carboy
First ever batch of strawberry wine. Just went into secondary fermentation. I love the color on it, although I know it wont stay that deep. I'll give it a week or two then rack again.

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why? Unless you are going to do different hops. Ive started to do a lot fo less time instead on normal amount for 7 days. Like for a 5 gallon batch if i was doing 2-4 oz for 5-10 days i would do 4-8 ozs for 2-4 days.

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Just to play around with it. Will probably be no more than 2, like I normally do.

The plan is to adjust my whirlpool hops by lowering the temp to 160 and steeping for 15-20 minutes. Once that's done, i will further cool then run the wort through my newly built hop back, and into the fermenter. Let fermentation begin, 2 days in, add the biotrans hops. Once ferm is complete, add a dose of dry hops. 3 days later, another dose. 3 days later, keg. May even run the beer from the fermenter through the hop back again on some more hops. Probably will just stick with 1 hop back utilization this go round.

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I'm patiently waiting for 585 to come out

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585? the Carbsquatch?

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CarbSquatch
KEG585

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LINK

White Labs 585 Saison III. Only the greatest yeast known to man.

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White Labs 585 Saison III. Only the greatest yeast known to man.

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It's late this year right?

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Someone learn me why a yeast strain can be seasonal and only released once a year.

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Build up demand?

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That's the only answer I can figure. I don't see why there would be any physical limitations on White Labs to propogate more of the yeast. But maybe I'm missing something.

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Could be production schedule too. I have no idea how big their lab is, so i couldn't tell you if they had space limitations with everything else they make. I mean, they have (or had) that vault series yeast that was only by demand before they would release the yeast.

But for the saison, i'd think that would be pretty regular. It's not like they are building up demand so they can increase the cost of the yeast. It still costs the same.

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Someone learn me why a yeast strain can be seasonal and only released once a year.

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There needs to be sufficient demand for it before they will prop up enough of it to sell.