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2
Posted on 8/2/18 at 1:57 pm to CarRamrod
quote:
how did the Chardonnay taste?
From what i remember, i really liked it. I was going to use it again, but then burned my arm, so that batch was wasted. But the beer seemed a little more delicate, slightly more fruity than london ale 3. But then again, every time i brew this beer i'm constantly changing things to dial it in. I'll have to try brewing with it again in the future.
Posted on 8/2/18 at 3:26 pm to CarRamrod
So how many of you have developed a house or table beer that you try to keep on tap at all times?
I'm typically just brewing whatever i want to drink at the time but i have a beer in particular i want to replicate over and over to have on tap.
It was called Configuration. It started out being a brett/sach saison on figs. Well, when the fig character didn't come through, i blended it with 1 gallon of my first sour and it was delicious. Perfect amount of acidity, and really loved the brett character. It was a complete "all sorts" type of beer, as i was just blending and adding stuff not sure how it would turn out.
I co-pitched Bootleg Biology Funk Weapon #2 and Saison Parfait for the primary fermentation. After about 3 months, i blended with the sour and aged on some oak. I didn't think i'd ever be able to recreate it, but as fate has it, i currently have Saison Parfait being shipped to me, FW #2 in my beer fridge, and i have 3 gallons of my farmhouse saison #1 culture fermenting. So i could make nearly this exact same Saison. Last time i made it, i bottled, but i may keg it this time.
Not sure when i'll be brewing this, however. Got a couple more brews to do and i don't brew as much anymore with the 2 little ones running around the house.
I'm typically just brewing whatever i want to drink at the time but i have a beer in particular i want to replicate over and over to have on tap.
It was called Configuration. It started out being a brett/sach saison on figs. Well, when the fig character didn't come through, i blended it with 1 gallon of my first sour and it was delicious. Perfect amount of acidity, and really loved the brett character. It was a complete "all sorts" type of beer, as i was just blending and adding stuff not sure how it would turn out.
I co-pitched Bootleg Biology Funk Weapon #2 and Saison Parfait for the primary fermentation. After about 3 months, i blended with the sour and aged on some oak. I didn't think i'd ever be able to recreate it, but as fate has it, i currently have Saison Parfait being shipped to me, FW #2 in my beer fridge, and i have 3 gallons of my farmhouse saison #1 culture fermenting. So i could make nearly this exact same Saison. Last time i made it, i bottled, but i may keg it this time.
Not sure when i'll be brewing this, however. Got a couple more brews to do and i don't brew as much anymore with the 2 little ones running around the house.
This post was edited on 8/2/18 at 3:31 pm
Posted on 8/2/18 at 4:06 pm to BugAC
quote:
So how many of you have developed a house or table beer that you try to keep on tap at all times?
Not me. Homebrewing appeals to me because I can make something different every time. I may have similar recipes, but I'm always changing something up.
Posted on 8/2/18 at 4:25 pm to BugAC
I have one, but it’s never the exact same beer because there is no telling what’s actually doing the fermenting each time
Posted on 8/2/18 at 4:32 pm to LoneStarTiger
quote:
I have one, but it’s never the exact same beer because there is no telling what’s actually doing the fermenting each time
Mixed culture fermentation or just reusing of sach yeast?
Posted on 8/3/18 at 12:23 pm to BugAC
i try to have a NEIPA on tap at all times. I have about 3 different hop schedules i keep going back to. but i changed it up if i already one one keg still full.
This last experimental Ale i did will be a dedicated tap. It was that good. This isnt particularly a craft beer tastes but a i can just describe it as "It tastes like beer. Like the beer your dad drank"
This last experimental Ale i did will be a dedicated tap. It was that good. This isnt particularly a craft beer tastes but a i can just describe it as "It tastes like beer. Like the beer your dad drank"
Posted on 8/3/18 at 12:47 pm to BugAC
quote:
So how many of you have developed a house or table beer that you try to keep on tap at all times?
Not "at all times" but during the summer I keep a German pilsner on tap. I've done it for the last 3 years and I've got it pretty dialed in at this point. There are a few other styles that I'd like to develop solid & repeatable recipes for:
- altbier
- IPA
- English bitter
- saison
That said I definitely agree that one of the great things about homebrewing is that you can experiment with different styles. For a long time I never brewed the same recipe twice but in recent years I've developed a desire to really nail certain styles.
Posted on 8/3/18 at 1:49 pm to MountainTiger
I have a few IPA/ Neepa recipes I rotate. I'm dry right now but just ordered supplies for my Neepa saison. I like to use WLP585 for this but since it isnt available I'm going with 3724 and 565 combo. Going to try fermenting without an airlock based on Brulosophy test they did which indicates the backpressure created by the airlock contributes to the stall of the dupont strains. Anyone tried this?
Posted on 8/3/18 at 1:54 pm to Zappas Stache
quote:
Anyone tried this?
Yes, mine still stalled. But Brett makes everything better.
Posted on 8/3/18 at 2:38 pm to BugAC
It started as 100% dregs.
Posted on 8/3/18 at 2:40 pm to Zappas Stache
When 3724 stalls is when I add belle
Posted on 8/8/18 at 5:07 pm to BugAC
quote:
apparently i did order NEEPAH
I ordered this strain a month ago when Bootleg Biology opened up their pre-sale. It shipped while I was on vacation last week and sat in the hot mailbox for 5 days. I'm pretty sure that it is dead. I made a starter last night and pitched it. Didn't notice any activity this morning, so I am going to check the starter's gravity tonight to see if there was any attenuation. Totally sucks!
ETA: I got home last night and checked the gravity. It was 1.005, so the yeast did survive. I'm going to decant the spent wort and add some fresh wort tonight.
This post was edited on 8/9/18 at 10:10 am
Posted on 8/12/18 at 8:54 am to Bleed P&G
Did a few things yesterday. Brewed a saison that will be used for blending with 14 month old mixed culture sours. This thing was fermenting in 3 hours. Starter of wlp 565. If it stalls I’ll drop some belle to finish out. In about 2 weeks I’ll blend with the first of 2 sour batches. The first will be fruited with peaches or apricot. The 2nd, blueberries.
I also kegged the hopnotoad v. 5.0 special burn unit edition. It’s sitting at 7% and has an incredible amount of fruity/ pineapple flavor. This may be my best neipa yet. Used London ale 3 to ferment. Galaxy, azacca, and citra hops. Had to sub in more citra and mosaic when I ran out of galaxy and azacca. Can’t wait for this to be carbed.
I also kegged the hopnotoad v. 5.0 special burn unit edition. It’s sitting at 7% and has an incredible amount of fruity/ pineapple flavor. This may be my best neipa yet. Used London ale 3 to ferment. Galaxy, azacca, and citra hops. Had to sub in more citra and mosaic when I ran out of galaxy and azacca. Can’t wait for this to be carbed.
This post was edited on 8/12/18 at 8:56 am
Posted on 8/14/18 at 10:02 am to Bleed P&G
How do you guys keep a seal on your mash tun cooler? I use the 10 gallon water cooler mash tun setup. I removed the valve before brewing last weekend to give everything a good clean and remove the old pipe tape and wrap with some new. It took me about 30 minutes of wrapping/unwrapping/testing before i finally got the leak from the seal to stop. Used it during brew day, no problems. Well, i filled it with PBW after the brew day to clean with my other equipment, and it is leaking again. What do you guys use to minimize the leaking? Right now, on the inside, i have the nipple wrapped in teflon tape, a rubber gasket and a SS plate washer behind the gasket on the nipple, which is then attached to a small hose that runs to the false bottom.
I fight with this every single time i remove the ball valve to clean the mash tun. Any quick tips?
I fight with this every single time i remove the ball valve to clean the mash tun. Any quick tips?
Posted on 8/14/18 at 11:28 am to BugAC
quote:
I fight with this every single time i remove the ball valve to clean the mash tun. Any quick tips?
Tell me more about this cleaning the mash tun.
I probably should clean my mash tun better, but then I realize I'm boiling everything that comes out of there anyway, so...
Real answer is that the warm/hot strike water probably helps seal any small leaks.
Posted on 8/14/18 at 12:30 pm to BMoney
quote:
I probably should clean my mash tun better, but then I realize I'm boiling everything that comes out of there anyway, so...
Yeah, that's been my attitude, but it's been probably 2 years or more since i last took it apart.
Posted on 8/14/18 at 12:45 pm to BugAC
quote:
but it's been probably 2 years or more since i last took it apart.
I built my mash tun 7 years ago. That was the last time is was broken down and cleaned.
My mash tun cleaning protocol is typically spray it out with the hose and an occasional soap/sponge.
Posted on 8/14/18 at 1:12 pm to BottomlandBrew
quote:
I built my mash tun 7 years ago. That was the last time is was broken down and cleaned.
My mash tun cleaning protocol is typically spray it out with the hose and an occasional soap/sponge.
When I built my mash tun, we had Mett, OBJ and Jarvis Landry playing football at LSU. I haven't cleaned it other than spraying it out with the hose since then. As long as no grain is stuck under the false bottom, I assume I'm good.
Posted on 8/14/18 at 2:39 pm to BugAC
quote:
How do you guys keep a seal on your mash tun cooler?
I think I ran a bead of silicone around the plate washer on the inside.
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