- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 10/3/18 at 8:08 am to MountainTiger
Posted on 10/3/18 at 8:08 am to MountainTiger
quote:yea they are.... in small quantities.
They're not making corny kegs anymore
0
Posted on 10/3/18 at 8:09 am to BugAC
quote:she would get mad with i called her that.
She’s from too far south to be a yat (or maybe not, I need a yat map). I’ll let her know you called her that, though.
Posted on 10/3/18 at 8:02 pm to CarRamrod
Just bought a Northern Brewer All Inclusive starter kit (1 gallon). It comes with bottles and a cap crimper (not sure if it’s called that). It also has an auto-siphon. I do not think it has a thermometer or a hydrometer, but I think I want to keep this as simple as possible.
The kit comes with their Chinook IPA.
Do y’all have any recommendations for good one gallon recipe kits? I’ll also take any and all advice in general, but especially from folks who have used this kit.
TIA
The kit comes with their Chinook IPA.
Do y’all have any recommendations for good one gallon recipe kits? I’ll also take any and all advice in general, but especially from folks who have used this kit.
TIA
Posted on 10/4/18 at 6:13 am to Tornado Alley
I’m pretty sure LA homebrew has a few different 1 gallon kits to choose from if you’re local to BR.
Posted on 10/4/18 at 8:54 am to Tornado Alley
I'm guessing you are starting with extract. A thermometer isn't entirely necessary when extract brewing. Get the wort up to boiling and keep it right at boiling for the 60 min period. Get it cooled as quickly as possible but pay very close attention to sanitation after the boiling step. Don't add the yeast until it's lower than 80 degrees.
When you're looking for ingredient kits, stick to recipes that use ale yeast for now unless you have a way to keep the fermenting vessel around 60 degrees.
Our first brew was a complete disaster but we started with all grain and really no equipment.
When you're looking for ingredient kits, stick to recipes that use ale yeast for now unless you have a way to keep the fermenting vessel around 60 degrees.
Our first brew was a complete disaster but we started with all grain and really no equipment.
Posted on 10/11/18 at 5:45 pm to BMoney
quote:
The chocolate flavoring from Beanilla is fantastic.
I just wanted to circle back and thank you again for this recommendation. I ordered 4 oz. of Beanilla to supplement the cacao nib tincture and it turned out great. We had a good balance between the fruit, chocolate and coffee. In fact our beer won the Iron Brewer competition last night.
Posted on 10/12/18 at 9:33 am to MountainTiger
quote:
I just wanted to circle back and thank you again for this recommendation. I ordered 4 oz. of Beanilla to supplement the cacao nib tincture and it turned out great. We had a good balance between the fruit, chocolate and coffee. In fact our beer won the Iron Brewer competition last night.
Great to hear! I just added some to the Moon Pie porter I kegged Tuesday night, along with the marshmallow flavoring mentioned earlier. The beer turned out great.
This post was edited on 10/12/18 at 9:35 am
Posted on 10/12/18 at 5:06 pm to BMoney
First brew day tomorrow AM
Northern Brewer Chinook IPA (extract)
Next is the Brewer’s Best Orange Gose (all grain), and then I’ll create my own recipes thereafter.
Northern Brewer Chinook IPA (extract)
Next is the Brewer’s Best Orange Gose (all grain), and then I’ll create my own recipes thereafter.
Posted on 10/12/18 at 5:19 pm to Tornado Alley
Best of luck on your brewday!
There are a couple of recipe books that I would highly recommend. They're great for brewing the beers verbatim and also as a starting point for your own recipes.
Brewing Classic Beers - Jamil Zainasheff & John Palmer
Modern Homebrew Recipes - Gordon Strong
quote:
I’ll create my own recipes thereafter.
There are a couple of recipe books that I would highly recommend. They're great for brewing the beers verbatim and also as a starting point for your own recipes.
Brewing Classic Beers - Jamil Zainasheff & John Palmer
Modern Homebrew Recipes - Gordon Strong
Posted on 10/12/18 at 5:45 pm to Tornado Alley
Good luck Tornado. And cheers to going down the rabbit hole!
Just blended some sour beer. 3 gallons of mixed ferm sour on French oak spiral (bootleg biology’s 2016 sour solera blend brewed originally in May 2017) with 1 gallon of clean saison and 9.5 lbs of blueberries (2 lbs of which came from my bushes in the backyard). Trying to drive down the gravity before I bottle . It’s at 1.012 before the blend. May grab a Brett culture from LA Homebrew Monday and pitch to help move things along. Will probably bottle anywhere from 1-3 months.
Just blended some sour beer. 3 gallons of mixed ferm sour on French oak spiral (bootleg biology’s 2016 sour solera blend brewed originally in May 2017) with 1 gallon of clean saison and 9.5 lbs of blueberries (2 lbs of which came from my bushes in the backyard). Trying to drive down the gravity before I bottle . It’s at 1.012 before the blend. May grab a Brett culture from LA Homebrew Monday and pitch to help move things along. Will probably bottle anywhere from 1-3 months.
This post was edited on 10/12/18 at 5:47 pm
Posted on 10/13/18 at 10:27 am to BugAC
My auto siphon broke so I had to ladle the beer from the pot to the fermenter. The airlock was badly cracked, so I super glued it back together. I ordered a new auto siphon and airlock on Amazon moments ago.
Other than that, this was a slightly uneventful first brew day.
Other than that, this was a slightly uneventful first brew day.
Posted on 10/13/18 at 11:27 am to Tornado Alley
I've got a double brew day happening right now. Beer 1 is going to be a golden sour with Bootleg Biology's Milk the Funk Funklandia blend. Beer 2 is a simple Irish red ale.
Posted on 10/13/18 at 4:22 pm to Tornado Alley
It's not a brew day without an unexpected problem.
Posted on 10/14/18 at 8:17 am to BottomlandBrew
I do not have any fermenting activity (bubbles) in the airlock. It’s been approximately 20 hours since brew time. Is this normal? When should I see the bubbles?
Posted on 10/14/18 at 9:03 am to Tornado Alley
You're good. Give it time. It can take up to 72 hours, and bubbles in the airlock aren't the only indication of fermentation.
Posted on 10/14/18 at 10:22 am to Tornado Alley
quote:
bubbles in the airlock aren't the only indication of fermentation.
Definitely this. I mostly ferment with buckets and don’t always see bubbles because the seal with the lids are not air tight.
I had a double brew day last Monday. One is a good ole ipa with bitterness and the other is a first go at a brut ipa. Checked the brut this morning and it’s only sitting at 1.008. Added a little more enzymes and bumped the temp up to try and dry it out more.
Posted on 10/14/18 at 4:15 pm to Dollar_Bill
What do y’all think about this lemon cream ale recipe? I want it to be boozy and easy drinking, and not necessarily hoppy. One gallon BIAB style.
Fermentables:
1.0 lb two-row
4 oz flaked corn
4 oz flaked rice
8 oz cane syrup
Hops
1 cluster hop pellet, approximately 0.25 oz (30 minute mark)
0.5 lemon drop hop pellet, approximately 0.125 oz (5 minute mark)
0.25 tsp Irish Moss
Yeast
US-05
Ferment for two weeks. Bottle condition for two weeks.
The program my local homebrew store ran showed that this beer would be approximately 8% ABV, which is what I want. It also showed that it would be more bitter than I wanted.
Should I cut the cluster hops altogether and do one lemon drop pellet at the 30 minute mark?
Fermentables:
1.0 lb two-row
4 oz flaked corn
4 oz flaked rice
8 oz cane syrup
Hops
1 cluster hop pellet, approximately 0.25 oz (30 minute mark)
0.5 lemon drop hop pellet, approximately 0.125 oz (5 minute mark)
0.25 tsp Irish Moss
Yeast
US-05
Ferment for two weeks. Bottle condition for two weeks.
The program my local homebrew store ran showed that this beer would be approximately 8% ABV, which is what I want. It also showed that it would be more bitter than I wanted.
Should I cut the cluster hops altogether and do one lemon drop pellet at the 30 minute mark?
Posted on 10/14/18 at 8:11 pm to Tornado Alley
quote:
Tornado Alley
Do yourself a favor and get BeerSmith. It’s beer brewing software and is irreplaceable. They also have a phone app for it.
Posted on 10/15/18 at 8:54 am to Tornado Alley
Boozy and easy drinking at 8% ABV is a lofty pursuit for your first all-grain recipe!
I made a Lemon Bar NEIPA with Lemon Drop and Lactose last year and found Lemon Drop to be a BIT soapy lemon flavor, but my buddy's made IPA's with it and other hops that were more well rounded Lemon character. I'd recommend using it with other hop varieties that you think would go well.
US-05 is such a solid yeast to use. Hardy and great flavor profile in the beers I've used it in (finishing out kettle sours.)
You consider some lemon zest toward the end of the boil or in fermenter?
Oh, and what's your fermentation situation?
I made a Lemon Bar NEIPA with Lemon Drop and Lactose last year and found Lemon Drop to be a BIT soapy lemon flavor, but my buddy's made IPA's with it and other hops that were more well rounded Lemon character. I'd recommend using it with other hop varieties that you think would go well.
US-05 is such a solid yeast to use. Hardy and great flavor profile in the beers I've used it in (finishing out kettle sours.)
You consider some lemon zest toward the end of the boil or in fermenter?
Oh, and what's your fermentation situation?
Posted on 10/15/18 at 9:23 am to The Estimator
I’ve tinkered with the recipe. I’m gonna add 1.0 lb of corn sugar rather than the cane syrup.
I’m also gonna up the dry grains a bit, particularly the flaked rice, and use the lemon drop hops as the primary hops (0.25 oz) and add cluster hops (0.10 oz) at flameout. IBU will be 13.1 per Beer Smith.
I am also going to add 3 oz lemon zest. Do you think that’s enough for a one gallon batch? I ferment in a one gallon big mouth bubbler
I’m also gonna up the dry grains a bit, particularly the flaked rice, and use the lemon drop hops as the primary hops (0.25 oz) and add cluster hops (0.10 oz) at flameout. IBU will be 13.1 per Beer Smith.
I am also going to add 3 oz lemon zest. Do you think that’s enough for a one gallon batch? I ferment in a one gallon big mouth bubbler
This post was edited on 10/15/18 at 9:25 am
Page 136 of 277
Popular
Back to top
Follow TigerDroppings for LSU Football News