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re: Homebrewing Thread: Volume II
Posted on 7/27/18 at 3:53 pm to BugAC
Posted on 7/27/18 at 3:53 pm to BugAC
My summer brewing has mostly been saisons and IPAs. We have gone through 2 kegs each. Of the two saisons, one was clean and the other had the Mad Fermentationist blend in it. Both were fantastic, but the one with the sour blend had a great tartness to it and a mild brett aromatic. I only let it sit for about 10 weeks, so the brett didn't really develop, but it was a very nice beer. It finished out a 1.001 and 7.7% ABV.
I have a porter that will be kegged tomorrow. I wanted something a little different than the saisons and IPAs.
I will be brewing another saison on Sunday. This one will be clean, but I am going to toss 2-3 oz of orange peel in it and dry hop it with a couple of ounces of Amarillo.
I also have 5 gallons of a golden sour that just hit the 10 month mark. I added 9 pounds of apricot puree to it a week ago. The brett is getting back to work on it. I am hoping that it will be ready to bottle in 2-3 months.
I have a porter that will be kegged tomorrow. I wanted something a little different than the saisons and IPAs.
I will be brewing another saison on Sunday. This one will be clean, but I am going to toss 2-3 oz of orange peel in it and dry hop it with a couple of ounces of Amarillo.
I also have 5 gallons of a golden sour that just hit the 10 month mark. I added 9 pounds of apricot puree to it a week ago. The brett is getting back to work on it. I am hoping that it will be ready to bottle in 2-3 months.
2
Posted on 7/29/18 at 7:10 pm to Bleed P&G
quote:
My summer brewing has mostly been saisons
quote:
and IPAs
I'm only joking. My wife just tasked me with a NEIPA, so one is in my future.
I haven't brewed since the 4th. I did my annual kegerator breakdown today to clean everything and replace the lines. It needed it. I also kegged a classic saison and some sparkling water.
I bought some grain and yeast today, too. Getting ready for oktoberfest. I'm going to brew three beers for a get together. One will be all pilsner malt. One will be 1/2 pilsner and 1/2 munich. The third will be all munich. Same gravity, hoping, water, and yeast for all three. I might have a long weekend next week.
Posted on 7/29/18 at 7:16 pm to thedrumdoctor
quote:
Not beer, but started a batch of blueberry wine yesterday. Hoping for a full-bodied, 15% ABV, malbec style. I also plan on letting it sit on toasted French oak for about a month in secondary.
What was your blueberry source and amount?
Posted on 7/30/18 at 7:58 am to Bleed P&G
quote:
. I only let it sit for about 10 weeks, so the brett didn't really develop, but it was a very nice beer. It finished out a 1.001 and 7.7% ABV.
I have one that's 14 months old right now i'm trying to bottle. It got very tart, so i'm blending it with some new beer and may fruit it.
Posted on 7/30/18 at 8:15 am to BottomlandBrew
I bought 10 lbs of Ponchatoula blueberries from a farmer at the Red Stick Farmers Market downtown. I also added 2 lbs of raisins to the must for extra body. This will be a 3 gallon batch.
Posted on 7/30/18 at 8:45 am to BottomlandBrew
quote:
I bought some grain and yeast today, too. Getting ready for oktoberfest. I'm going to brew three beers for a get together. One will be all pilsner malt. One will be 1/2 pilsner and 1/2 munich. The third will be all munich. Same gravity, hoping, water, and yeast for all three. I might have a long weekend next week.
Gonna brew my Oktoberfest soon as well. Doing 2/3 pilsner and 1/3 Munich. Definitely shooting for a festbier, not a Marzen.
Also just got some glucoamylase enzyme, so I'm going to see what this whole brut IPA thing is about.
Posted on 7/30/18 at 10:21 am to BugAC
Oh, in addition, i opened a bottle of my Pear Sour that was bottled a few months back. So good right now. Bottling with Brett is the only way to go, IMO. The beer is ever changing and for the positive. When i drank the first bottles, the brett flavor was more of that classic funk/rubbery flavor. But after bottling with some Brett Brux, it's really nice. The brett is noticeable but not overbearing. The oak seems to jump out more, and the tartness seems to have subsided.
Posted on 7/30/18 at 9:31 pm to BMoney
So I’ve got a question about force carbing NEIPAs in the keg. My typical process for all beers really, is to force carb my kegs at 30 psi for 24 hours then reduce the pressure to recommended carbing pressure for that style. However, to get to that reduced carbing pressure I open up the pressure valve on the top of the keg and bleed out excess pressure. And as I think about preserving aroma, I realize, I lose a great deal of aroma when I do this. For this batch I’ll simply remove the CO2 line from the keg, adjust the co2 pressure, then reattach.
Posted on 7/31/18 at 7:10 am to BugAC
Posted on 7/31/18 at 7:31 am to BMoney
quote:
According to Brulosophy’s latest exbeeriment, it has no impact.
I read that last night, which prompted my question, but i must have read it wrong and skimmed too much rather than reading it. lol
Posted on 7/31/18 at 9:39 am to BugAC
Knowing how little CO2 escapes when purging a full keg, that's just not something I'm concerned about. I use the same process (30psi for 24 hours, pull the pin to release pressure, then set to serving pressure).
Posted on 7/31/18 at 4:14 pm to BMoney
What are the popular hops for NEIPAs these days? And is London III still the go-to yeast?
Posted on 7/31/18 at 4:21 pm to BottomlandBrew
Don't think the popular hops have changed much. Galaxy, Citra, Mosaic. I used some Azacca a few times.
London Ale III is what i used Friday. Made a starter and it started fermenting (and had a little mess to cleanup) within 10 hours.
London Ale III is what i used Friday. Made a starter and it started fermenting (and had a little mess to cleanup) within 10 hours.
Posted on 7/31/18 at 6:54 pm to BugAC
Hmmm. Think I might go with Citra, FF7C, and Simcoe. Maybe some nugget for bittering. I don't enjoy mosaic as much as some, and the price of Galaxy is high as giraffe pussy.
I'm going to see if my LHBS has any Bootleg NEEPAH, because hey, local business, but if not London III will be my fall back.
I'm going to see if my LHBS has any Bootleg NEEPAH, because hey, local business, but if not London III will be my fall back.
Posted on 7/31/18 at 7:08 pm to BottomlandBrew
I’ll probably get some Neepah during their fall release. I used bootlegs Chardonnay last time and really liked it.
I really like a great piney IPA towards the winter time. I use warrior, Simcoe, and ekuanot (or whatever it’s called now). Next time, I may add some spruce tips. I’ve used spruce in a quick sour with good results.
I really like a great piney IPA towards the winter time. I use warrior, Simcoe, and ekuanot (or whatever it’s called now). Next time, I may add some spruce tips. I’ve used spruce in a quick sour with good results.
This post was edited on 7/31/18 at 7:09 pm
Posted on 8/1/18 at 10:32 am to BottomlandBrew
On the topic of my blueberry wine:
I pitched the yeast last Thursday, and the initial SG was 1.11. I noticed my airlock wasn't rolling like during my strawberry fermentation, which had almost a violent ferment. I also used a different yeast this time. ( Pasteur Red as opposed to Premier Cuvée) I checked the SG last night, and it moved from 1.11 to 1.10. Should I pitch a different yeast now, or should I wait a few more days to see if it starts rolling?
I pitched the yeast last Thursday, and the initial SG was 1.11. I noticed my airlock wasn't rolling like during my strawberry fermentation, which had almost a violent ferment. I also used a different yeast this time. ( Pasteur Red as opposed to Premier Cuvée) I checked the SG last night, and it moved from 1.11 to 1.10. Should I pitch a different yeast now, or should I wait a few more days to see if it starts rolling?
Posted on 8/2/18 at 8:37 am to thedrumdoctor
quote:
I also used a different yeast this time. ( Pasteur Red as opposed to Premier Cuvée) I checked the SG last night, and it moved from 1.11 to 1.10. Should I pitch a different yeast now, or should I wait a few more days to see if it starts rolling?
I've never made wine before, so i couldn't tell you on reaction times for wine yeast. But, you may have had an old yeast pack. What was the date?
Posted on 8/2/18 at 12:25 pm to BugAC
i have been sticking to citra galaxy and mixing in other hops. Mosic gives of a flowery (bloom) flavor. Amarillo gives ogg a rustic dusty lemon flavor. i have some motuka i have been experimenting with.
As far as yeasts, i like London 3 over gigayeast. I have some packs of Chardonnay i want to try and my Bootleg NEEPAH blend just shipped. I have a few if anyone wants to buy one.......for cost.
As far as yeasts, i like London 3 over gigayeast. I have some packs of Chardonnay i want to try and my Bootleg NEEPAH blend just shipped. I have a few if anyone wants to buy one.......for cost.
Posted on 8/2/18 at 1:06 pm to CarRamrod
quote:
As far as yeasts, i like London 3 over gigayeast. I have some packs of Chardonnay i want to try and my Bootleg NEEPAH blend just shipped. I have a few if anyone wants to buy one.......for cost.
I just checked my order, and apparently i did order NEEPAH also. It probably will be a while before i brew another NEIPA however. I also ordered funklandia and saison parfait.
I've been reading up on these Brut IPA's after Bmoney talked about them. They seem interesting and i'd like to try making one eventually. I'll probably use this recipe
LINK
But use some 2018 galaxy that i ordered a few days ago.
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