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Message
re: Homebrewing Thread: Volume II
Posted on 11/1/18 at 8:54 pm to Bleed P&G
Posted on 11/1/18 at 8:54 pm to Bleed P&G
quote:
I made the Cellar Craft Cabernet kit. This is a nice kit. It came with two different styles of oak chips and also has oak cubes that will be added later. It also had a bag of grape skins. I’m excited to see how this one turns out.
The last kit that I made was good, but it didn’t have the skins. The wine was good after 6 months and great after one year, but it never developed the full body of a good Cabernet.
Looks pretty good - Not including any equipment it looks like that kit comes out to about $5 per 750mL bottle. Says it's ready to bottle in 6 weeks - I guess you can let it sit in bottle however long you want but what is reasonable for drinking time?
1
Posted on 11/2/18 at 1:49 pm to AubieALUMdvm
quote:
Not including any equipment it looks like that kit comes out to about $5 per 750mL bottle.
If you homebrew, then you already have most of the equipment needed: fermenter, air lock, siphon, hydrometer, etc. Bottles are about $1 a piece and the corks are about $10 for 100. The one extra piece of equipment that you will need is a corker, and I highly recommend getting a floor corker.
quote:
Says it's ready to bottle in 6 weeks - I guess you can let it sit in bottle however long you want but what is reasonable for drinking time?
I'm sure that there is an upper limit to shelf life, but I don't need to worry about that. I plan to let this one age 6 months before tasting the first bottle.
Posted on 11/9/18 at 10:53 am to Bleed P&G
Brewing up another sour today after work. This will be a Solera. Brewing up about 6.5 gallons. Currently have a 1.5 L starter going of WLP550 Belgian Ale that i'll copitch with my 1 L starter of Bootleg Biology MTF Funklandia mega blend. This will be my first Solera. I did change up my typical saison recipe. Recipe is as follows
6 lbs Chateau Pilsen Malt
4 lbs 12 oz. Briess 2 Row
1 lb. 2 oz. Simpsons Golden Naked Oats
14 oz. Flaked Wheat
14 oz. Wheat Malt
About 8-10 IBU of Willamette
Contemplating adding a little bit of dextrose to drive down the FG, but don't want to increase the ABV too much. The tricky thing about sours is you don't know how much they will attenuate. First generation pitches of my sours have terminated in the 1.007 to 1.010 range. However, 2nd gen on 2 of my beers has gone down as low as 1.004/1.005. Currently, this beer is estimated SG of 1.057 and at 1.008, i'm looking at 6.5%. If it drys out substantially to 1.002, looking at 7.22%. Most of my sours have been in the 5-6% range.
I guess since it's a solera, i'll ignore the sugar, and if it's a higher FG when i take my first bottling, i'll add some sugar to the top off amount.
6 lbs Chateau Pilsen Malt
4 lbs 12 oz. Briess 2 Row
1 lb. 2 oz. Simpsons Golden Naked Oats
14 oz. Flaked Wheat
14 oz. Wheat Malt
About 8-10 IBU of Willamette
Contemplating adding a little bit of dextrose to drive down the FG, but don't want to increase the ABV too much. The tricky thing about sours is you don't know how much they will attenuate. First generation pitches of my sours have terminated in the 1.007 to 1.010 range. However, 2nd gen on 2 of my beers has gone down as low as 1.004/1.005. Currently, this beer is estimated SG of 1.057 and at 1.008, i'm looking at 6.5%. If it drys out substantially to 1.002, looking at 7.22%. Most of my sours have been in the 5-6% range.
I guess since it's a solera, i'll ignore the sugar, and if it's a higher FG when i take my first bottling, i'll add some sugar to the top off amount.
Posted on 11/9/18 at 11:04 am to BugAC
so you will let this age for a year bottle most of it then refill your carboy with a new batch? I would like to do this but i dont want a full 5 gallons of it. I might try it with 3 gallon carboy
What do you think the effects would be if it is kept in the garage 365 here in SLA? getttig up in the 100s
What do you think the effects would be if it is kept in the garage 365 here in SLA? getttig up in the 100s
This post was edited on 11/9/18 at 11:05 am
Posted on 11/9/18 at 11:08 am to CarRamrod
quote:
so you will let this age for a year bottle most of it then refill your carboy with a new batch?
9 months to a year. And i was planning on pulling 1/4th at a time. Still doing some research on how much to pull off (TWSS).
quote:
I would like to do this but i dont want a full 5 gallons of it. I might try it with 3 gallon carboy
With 5/6 gallons you are pulling off a little more than a gallon at a time. And every 6-12 months after that, you have another gallon.
quote:
What do you think the effects would be if it is kept in the garage 365 here in SLA? getttig up in the 100s
Not good things. You still need to keep stable temps with sours if you are long aging them. Large temp swings would stress your yeast, which could be good or bad with sours, i don't know. I keep my long aged sours in the laundry room. I have an AC vent in there, it stays about 68-72 year round.
Posted on 11/9/18 at 11:25 am to BugAC
After a bit of reading, i'll pull anywhere from 1/3 to 1/2 of the beer and bottle each time.
Posted on 11/9/18 at 11:29 am to BugAC
Going to try my hand at a coffee stout, basically a Breakfast Stout clone. Mashing the stout today and will boil tomorrow. Then I'll add cold brew in about 3 weeks.
Posted on 11/9/18 at 11:39 am to Zappas Stache
Want
Posted on 11/9/18 at 1:02 pm to Zappas Stache
quote:
Going to try my hand at a coffee stout, basically a Breakfast Stout clone. Mashing the stout today and will boil tomorrow. Then I'll add cold brew in about 3 weeks.
I made a good one a while back. But the last one i made, i think i left the coffee grinds in the cold brew too long, and the beer just tasted harsh. Acrid and burnt, not roasty and delicious. I do need to brew something clean and dark. Everything i've brewed lately is either a saison or an ipa. I made a good coconut/vanilla/bourbon porter a while back, need to do that again.
Posted on 11/9/18 at 2:57 pm to BugAC
quote:so you don't top it off with new wort? I though that's the thing, you pull off then replace.
With 5/6 gallons you are pulling off a little more than a gallon at a time. And every 6-12 months after that, you have another gallon.
About this, I have a 40 gallon stand up fermenter someone gave me I'm still looking for something to use it for. But the hard part is temp control of it.
He made wine with it and had a glycol chiller.......he didn't give me the chiller. Lol
This post was edited on 11/9/18 at 2:59 pm
Posted on 11/9/18 at 11:16 pm to CarRamrod
quote:
so you don't top it off with new wort? I though that's the thing, you pull off then replace
No you do.
Here’s my new addition. Just finished up brew night. The funklandia starter smelled incredible. Smelled like fresh pineapple almost.
Posted on 11/10/18 at 11:08 am to BugAC
Figured out how to make a gif. Here’s the yeast at work. Yeast pitched around 10:30 last night. 1.5 L starter for Belgian ale and 1 L starter for sour blend.
Very active yeast. I may need a blowoff tube.
Very active yeast. I may need a blowoff tube.
This post was edited on 11/10/18 at 11:13 am
Posted on 11/13/18 at 10:29 am to BugAC
FYI, another bootleg biology presale is going on. I think this may be the first presale i don't participate in. Getting to a point that my pipeline is starting to service itself. I bottle one beer, rack a beer onto that yeast cake.
Posted on 11/13/18 at 2:00 pm to BugAC
yea i still have a few sour weapons from last presale. just havent brewed and drank as much since the kid.
ETA: how do you do a sour starter? i guess i could google.
ETA: how do you do a sour starter? i guess i could google.
This post was edited on 11/13/18 at 3:35 pm
Posted on 11/13/18 at 6:49 pm to CarRamrod
Anyone on here partake in brewing non-beer and wine related things?
Posted on 11/14/18 at 7:21 am to CarRamrod
quote:
ETA: how do you do a sour starter? i guess i could google.
Same as a traditional starter, except you don't use a stir plate, and it takes a bit longer. Just make a starter like normal a good 5-7 days out, and occasionally stir up the wort. You don't want a stir plate because it aerates too much and too much acid will make it acetic (vinegar).
Posted on 11/14/18 at 7:23 am to lsuson
quote:
Anyone on here partake in brewing non-beer and wine related things?
A few posts up (or the previous page) someone was making a wine. I've never done it, but it does intrigue me. My brother made a black currant mead that was really good. I think he also has a welch's grape juice wine that he has bottle conditioning.
Posted on 11/14/18 at 8:08 am to lsuson
quote:
Anyone on here partake in brewing non-beer and wine related things?
I've done some mead and kombucha. I'll typically do a mead around Christmas to have ready for gifts next Christmas. The meads always come out fantastic. I guess technically they are cysers, but whatever. The majority of the sugar comes from honey. My attempts at kombucha have been less than stellar.
Posted on 11/14/18 at 8:33 am to BugAC
Looks like you and i have a similar stalker that follows our posts and downvotes random posts.
Posted on 11/14/18 at 8:37 am to CarRamrod
quote:
Looks like you and i have a similar stalker that follows our posts and downvotes random posts.
Yeah, looks like they are trying to catch up on some posts. A tip to stalker, if you click on my name, you can see all my posts and start downvoting from there. It's a little more efficient. It may take some time, but you obviously have nothing else better to do.
ETA: A lot of angry women today.
This post was edited on 11/14/18 at 10:11 am
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