re: Homebrewing Thread: Volume II

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oohh yes. sorry about that.

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No worries, I wasn't trying to call you out or anything.

I brewed up a kettle sour this weekend. Made my spruce gose i make every year around this time. Made some slight variations.

5 lbs Chateau Pilsen Malt
5 lbs Rahr White Wheat
Bootleg Biology Sour Weapon L (Lacto)
WLP 644 - Brett Sach Trois

Started brewing around 4:30 friday. Got about 80% mash efficiency. Brought the wort up to a boil for 10 minutes. Added 1 oz of juniper berries and .5 oz. of lime sea salt. Brought teh temp down to 95 degrees, and pre-acidified the wort to roughly 4.5 pH. Pitched my lacto starter. Applied a CO2 blanket on the kettle and taped down the lid. Put the pot in my fermenting freezer (good insulator).
Saturday around 2:30 i started up again. My pH went to 3.44 in about 16 hours. Brought the pot up to 170 for 45 minutes to steep/whirlpool 2.6 oz. of spruce tips and 1 oz. of chinook hops (and also to pasteurize the wort). Then chilled and put in the fermenter and pitched my starter of wlp644. Fermentation took off in roughly 3 hours, which is pretty impressive. Tasted a sample before closing up the fermenter and it is the perfect amount of acidity and has great christmas aroma.

Had some extra wort that wouldn't fit in the fermenter, so i racked it to a 1 gallon demijohn and put a mason jar of the blueberry mixed ferm sour (see above) in the jug as well. So now i have my generation 2 of the microbes from that batch going to work.

I use the brewersfriend yeast calc app on my phone. Did you make sure the date of your yeast package is accurate?

Any of yall with brewbuckets attempt to harvest yeast?

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i have one but never tried it. i want to i just dont know where i would keep the yeast cake between brews. i guess in my keezer but there isnt room a lot of the time.

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no room in the beer fridge?

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ETA: i did mess with the water part of BS3 and it isnt too bad now. you have to set up a RO water profile, add that water, then have a water profile set up that you want to match and it will match your salts for both mash and sparge. They cam rather close to Bru'n water. Within 2 grams on the higher side for a 11 gallon batch (9.5/12) .

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My base profile is setup off of BR water. Works the same though.

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Only thing I cant figure out is the acid additions. if you go to the mach you can see your mash pH additions and has an optional sparge addition that i cant figure out how to adjust. I like the sparge acidification that bru'n does.

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I only acidify during the mash. Isn't there a check box for sparge acidification?

Just ordered a bunch of hops from yakima valley.

1/2 lb. Medusa

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Medusa™ delivers strong flavor and aroma characteristics of intense guava, melon, apricot and citrus fruit. Along with these highly desirable aroma and flavor characteristics, it comes in with low alpha levels. Excellent as an aroma hop in IPA’s, Pale Ales and anything that is looking for strong aromatics.

Probably one of the most striking features of this hops is it’s multi-headed cone; it adds to the allure and story of Medusa™, truly a unique hop that is sure to become the talk of the industry.

Alpha Acids: 4.8%

Beta Acids: 5.8%

Myrcene: 48.8%

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1/2 lb. Zappa

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Grown exclusively by CLS Farms,Zappa™ is a 100%neomexicanus aroma hop from the mountains of New Mexico. Evolving independently, Zappa™, has developed its own rebellious aroma and unique flavor characteristics.

Aroma: Passionfruit, mint, spice, tropical fruits, and fruity pebbles.

Genetic origins: ZappaTM is a native, NorthAmerican, Humuluslupulus var. neomexicanus, recovered from the wild in New Mexico.

Alpha Range: 7-9%
Cohumulone: 40-45%
Total Oils: .8-1.2%

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1/2 lb Sabro

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Sabro™ brand HBC 438 was developed by the Hop Breeding Company and released in 2018. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.

Pedigree: Neomexicanus Female
Aroma: Fruity, citrus, coconut
Alpha Acids* 12.0 – 16.0%
Beta Acids: 4.0 – 7.0 %
Cohumulone: 20 - 24 % of alpha acids

Total Oil: 2.5 – 3.5 ml/100g
Myrcene: 51 - 68 % of total oil
Humulene: 7 - 14 % of total oil
Caryophyllene: 7 - 11 % of total oil
Farnesene: < 1 % of total o

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1/2 lb Citra

1/2 lb Azacca

I think i'll make a NEIPA with the neomexicanus hops, Medusa, Sabro, and Zappa. Not sure if I want these 3 to be the only hops, or use Citra as the backbone and equal parts of the 3.

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Zappa

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Paging Barry Manilow

(no message)

I need help fellas...

I brewed a vanilla coffee stout 2 weeks ago. This was my first attempt at a dark beer like this. Recipe called for an OG of 1.072 and FG of 1.02. I was a little under the OG at 1.066, and I just tested the gravity while preparing to transfer into the secondary and it was at 1.036... Will another week get it that much further down? Did I not pitch enough yeast? What should I do?