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re: Homebrewing Thread: Volume II
Posted on 5/24/16 at 3:38 pm to USEyourCURDS
Posted on 5/24/16 at 3:38 pm to USEyourCURDS
quote:
Have y'all asked local breweries if they have left over yeast? (Just read that they may be happy to provide it in the book )
I have not
I have used the free samples they provided in the beer I purchased though
1
Posted on 5/24/16 at 3:57 pm to LoneStarTiger
I wonder if the beersmith ipad app is worth a shite? I don't usually use a laptop unless it's for work purposes.
Posted on 5/24/16 at 3:58 pm to buffbraz
I find it a lot easier to use the laptop to create or change recipies, then I store them on the cloud and access them from my phone or ipad as needed.
I often use the tools available on the ipad or iphone app
I often use the tools available on the ipad or iphone app
Posted on 5/24/16 at 4:04 pm to LoneStarTiger
quote:
I find it a lot easier to use the laptop to create or change recipies, then I store them on the cloud and access them from my phone or ipad as needed.
This x1000
Posted on 5/24/16 at 4:11 pm to BMoney
quote:
made for drinking, not looking at.
Trust me, you wanna keep an eye on pellicles (Brett Lambicus in secondary doing work on my Baltic porter)
Posted on 5/24/16 at 5:31 pm to Canuck Tiger
Gose update:
Day 3, still no sign of sourness, but there is a pellicle on the wort, so something is at work. I bought a ph meter but forgot distilled water to calibrate it
Is there an upper range for lacto? I'm thinking of putting the keg in the attic
Day 3, still no sign of sourness, but there is a pellicle on the wort, so something is at work. I bought a ph meter but forgot distilled water to calibrate it
Is there an upper range for lacto? I'm thinking of putting the keg in the attic
This post was edited on 5/24/16 at 5:32 pm
Posted on 5/24/16 at 5:41 pm to LoneStarTiger
I honestly can't say that I ever taste the beer before I pitch the sach. Might be time to just do that and taste final product.
Posted on 5/24/16 at 5:42 pm to LoneStarTiger
LST what strain of Lacto are you using? Some like 110; some are happy 80-95, and some do work at 60-90F.
S14: I sour my wort in a keg, and when I pull the pressure relief valve and smell yogurt I know that the lacto handled business. Since I always measure pH I usually taste it too though :)
S14: I sour my wort in a keg, and when I pull the pressure relief valve and smell yogurt I know that the lacto handled business. Since I always measure pH I usually taste it too though :)
This post was edited on 5/24/16 at 5:44 pm
Posted on 5/24/16 at 5:44 pm to Canuck Tiger
It's the gigayeast fast souring lacto
Posted on 5/24/16 at 5:46 pm to USEyourCURDS
USEyourCURDS:
I got a local place to fill a growler with yeast one time. I just asked if there was a day they would be moving beer out of primaries that I could harvest some and they were actually pretty happy that I was a home brewer and told me to come by 2 days later.
LST: That should be like totally done by now. What I've read about that is you can pitch at 90F and by the time the wort is room temp it's sour.
I got a local place to fill a growler with yeast one time. I just asked if there was a day they would be moving beer out of primaries that I could harvest some and they were actually pretty happy that I was a home brewer and told me to come by 2 days later.
LST: That should be like totally done by now. What I've read about that is you can pitch at 90F and by the time the wort is room temp it's sour.
This post was edited on 5/24/16 at 5:47 pm
Posted on 5/24/16 at 5:50 pm to Canuck Tiger
Yeah, that's why I used it.
I'm gonna check the ph. If it's not changed, I'm going to boil it again to kill whatever is in it, pitch some brett and let it roll
I'm gonna check the ph. If it's not changed, I'm going to boil it again to kill whatever is in it, pitch some brett and let it roll
Posted on 5/24/16 at 5:54 pm to buffbraz
Here is an extract with steeping grains IPA recipe that I put together for a friend at his request:
quote:
JWIPA (Extract with specialty grains)
I call this the Justin Wilson IPA because I just grab handfuls of hops and say Haw Haw when adding them. I’ve brewed this beer with centennial, citra, mosaic, Amarillo, and combinations of the three. One of my favorite versions mixed up Centennial, Citra, and Nelson Sauvin in 1:1:2 (this is similar to Societe’s Pupil) and another really nice version was centennial, Amarillo, and Citra 1:1:2. Equal parts citra and Amarillo worked really well also. Basically with 12 oz hops in a 6.5% IPA you can’t go wrong.
Brewing
5G final volume (6.5G initial)
Put ~6G water into kettle and start boil. Add 0.5G into a separate pot to steep grains. Place 1lb milled Crystal grains into a muslin bag (Any crystal works; I use Crystal 20); steep 30min @ 155 then add the steeped liquid to kettle. Bring kettle to boil and then add:
60min to go
2.2 lbs light DME
1 oz hops
30 min to go
2.2 lbs DME
1 oz hops
15 minutes to go
2.2 lbs DME at 15
0.5 lbs dextrose
immersion chiller to sanitize
10 minutes to go
1 oz hops
5 minutes to go
1/2 a whirl floc (optional)
Flame off
3 oz hops; whirlpool with spoon periodically for 30 minutes then chill with immersion chiller to ~80F and transfer to fermenter. OG should be ~1.060-1.065
Fermentation
1 dry pack Safale US-05 @62-65F ambient; after beer is mostly done with fermentation (~7-10 days) then dry hop in fermenter
Dry hopping
3 oz dry hop (5 days) placed in carboy and swirled lightly daily. When you’re feeling it, cold crash and rack to keg with mesh filter on siphon cane.
Carbonating
Add 2-3 oz hops to the keg hop in a hop bag. Place keg in kegerator at 40F, force carb at 30 PSI for 18-24 hours, reduce to 10PSI and start drinking asap.
Posted on 5/24/16 at 6:35 pm to Canuck Tiger
If the ph meter is to be believed, it's at 3.86
Posted on 5/24/16 at 7:09 pm to LoneStarTiger
Sounds like it's working just lazy. Let it ride?
Posted on 5/24/16 at 7:37 pm to Canuck Tiger
Move it to a hotter area maybe?
Posted on 5/24/16 at 7:39 pm to LoneStarTiger
quote:
Move it to a hotter area maybe?
Garage in Texas in May ought to be hot enough. I'd say it's easily 100 in my garage here in BR by 3 pm
This post was edited on 5/24/16 at 7:40 pm
Posted on 5/24/16 at 7:40 pm to BugAC
Sounds like a plan to me
Posted on 5/24/16 at 7:41 pm to BugAC
Yeah. Should be plenty hot.
Just finished a ridiculously quick brew day. No more than 3 hours start to finish cleaned up put away and everything.
7 gallons of Gose that will get Dark cherries.
Yum like Gatorade.
Just finished a ridiculously quick brew day. No more than 3 hours start to finish cleaned up put away and everything.
7 gallons of Gose that will get Dark cherries.
Yum like Gatorade.
Posted on 5/24/16 at 7:49 pm to s14suspense
The garage has been around 85 or so. Maybe why it's taking so long?
I'm giving it until Thursday. Then I'll decide whether to dump, boil, or just pitch brett
I'm giving it until Thursday. Then I'll decide whether to dump, boil, or just pitch brett
Posted on 5/24/16 at 7:50 pm to LoneStarTiger
I really need to work out just how much lactic acid to add to get the wort to 4.5 before souring
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