re: Homebrewing Thread: Volume II

Anyone seen this thing yet?

LINK



The Cornical, from Blichmann. Transforms from a conical fermenter to a keg. Looks pretty neat, but with all Blichmann products, price range is absurd.

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Anyone at this John Palmer presentation?

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I was until he started showing slides with chemical equations. Then I went inside and sat at the bar.

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what did you expect in a presentation of water chemistry?

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Oh, it was exactly what I expected.

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Had no idea Palmer would be in town. Interesting. And yeah, water chemistry isn't exactly the most interesting of components to brewing.

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It was a very dry presentation.

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there is a reason im not a part of those clubs...i cant handle the dork grownups.

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There's a reason I'm in the club I'm in. It's definitely more of a social homebrew club for sure. But all 3 BR clubs have very different vibes.

So did i tell yall that on my last NEIPA brew, after transferring to a "sanitized" fermentor, it started fermenting before i pitched? Well i had a big yeast starter so i quickly throw it in, well i now have a wild Saison tasting NEIPA.

Well, it's friday, and i want to talk about beer and brewing, so what have you got in the works, what are some things you are excited about in regards to homebrewing?

I'm brewing 2nd Degree IPA tonight. This is a special renamed batch of The Hopnotoad due to my previous ER visit due to my last brew mishap. I've been fine tuning this thing to get it just right. I'm getting close. Sadly, i don't have access to the yeast i wanted to use. Previous batch i used Bootleg biology chardonnay yeast and it was really nice. Well, i dumped the starter after my incident, so i had to go with london ale 3. Also, my hops have changed a bit, due to what i had left. Substituted my shortage of galaxy hops, with mosaic and more citra. I will also be playing with my steep/whirlpool temps/times and my dry hop additions.

On the sour front, i tasted 2 of my batches that are 14 months old. They are a bit tart, and have too high of a FG for me to be comfortable with bottling, so i am going to blend with a fresh saison. So the setup: i have 2 ea 3 gallon batches i need to blend. I don't feel like buying another fermenter, so the plan is, brew 5-6 gallons of a clean saison and ferment in a 5-6 gallon carboy. Once fermentation is complete, i will rack 3 gallons of clean saison into a 3 gallon PET fermenter and add some bugs to it. I have a pack of 2017 or 2018 Bootleg biology sour solera blend i'll toss in there, with some dregs and maybe some other brett. I'll then rack 1 gallon of clean saison into a 1 gallon glass demijohn and that will sit until i'm ready to blend. I will then rack 3 gallons from my sours onto the 1 gallon of clean saison remaining in the 5 gallon fermenter and add some fruit. I think i'm using peaches/apricots on 1 batch and blueberries on the other. I'll let that sit for a month or more, remeasure, then bottle. Once i'm done bottling, i'll transfer the clean beer from the demijohn and the other 3 gallon batch on top of fruit in the recently dumped 5 gallon carboy and bottle a month later.

Next brewed batch will probably be a brett saison with bootleg's funk weapon #2. May blend with 1 of the 2 sour dregs i have in 1 gallon demijohns.

After that, i want to try my hand at a kveik. Reading up on that yeast, it's pretty interesting. Ferments clean @ 80-100 degrees.

Also, Yakima Valley Hops has the 2018 crop of austrailian/new zealand hops, if anyone is looking. Ordered about a lb and a half of galaxy myself, yesterday.

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Still have an idea to brew a Mojito style beer. but im back to the drawing board on this recipe because the ale above was the first rendition that was Samsonite..... I as way off. so im going to start with straight pilsen and some hops, lime zest and maybe mint, high carbonation, and maybe dry minted with mint. Also has an idea to make is slightly sour. but either lowing the ph via lactic or souring for a bit. IDK.

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Stuff like that, i almost always would go with a quick sour gose. You should get some good lemony/lime characteristics with a good lacto culture. I'd also use some lime sea salt. As far as how much mint to use, i have no idea. I'd almost certainly put it in the secondary, however. But, i start to think, maybe mint and acidity doesn't mix well. Brushing your teeth then eating something sweet/acidic isn't very tasty. Maybe just a clean kolsch with some mint and lime.

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Previous batch i used Bootleg biology chardonnay yeast and it was really nice.

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I brewed an IPA with that yeast early this year and it threw off some spicy phenolys for me even with temp control. I made a starter and saved some so I will give it another try here soon.

Right now I have a baltic porter aging that I had copitched Bootleg biology sour weapon p and funk weapon #2. Recently threw some french oak in it. Will see what happens.