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Started By
Message
2
Posted on 1/25/19 at 2:17 pm to USEyourCURDS
On Tap
• Nothing (trying to lose weight)
Fermenting
• 5 gallons of Barleywine. I plan to age it and have it ready for Christmas. If it finishes out, it should be about 12.5%. The Tilt chart of the fermentation is down below. It is currently sitting at 1.024 and I am hoping that it gets down to 1.018.
• 5 gallons of golden sour fermented only with Bootleg's Funklandia blend. It has been aging for 5 months. I haven't tasted it in 3 months, but it was very Brett forward and was mildly tart. I'm not sure what I am going to do with this on yet.
• 6 gallons of cabernet sauvignon. This kit didn't finish out as dry as I would have liked. It is sitting at 1.001. I'll let it sit for another week or two to see if I can get the last bit of attenuation.
Bottled
• 15 bombers of a golden apricot sour. This one was fermented with s Belgian ale strain and Bootleg's Funkapolis blend. I it fermented for 10 months and then I let it sit on apricots for another 2 months. It has been sitting in bottles for 4 months. I love this beer. It has a great Brett nose and has a sharp acidic finish. I think the apricots helped with the acidity, or at least the perception of acidity.
• 28 bottles of another cabernet kit (the wife loves cabs) that will be aging for 7-8 more months. This kit finished at 0.983 and was pretty good when it was bottled.
On Deck
• I'll be making a porter next weekend and then a NEIPA two weeks after that to have ready in time for Mardi Gras.
• Nothing (trying to lose weight)
Fermenting
• 5 gallons of Barleywine. I plan to age it and have it ready for Christmas. If it finishes out, it should be about 12.5%. The Tilt chart of the fermentation is down below. It is currently sitting at 1.024 and I am hoping that it gets down to 1.018.
• 5 gallons of golden sour fermented only with Bootleg's Funklandia blend. It has been aging for 5 months. I haven't tasted it in 3 months, but it was very Brett forward and was mildly tart. I'm not sure what I am going to do with this on yet.
• 6 gallons of cabernet sauvignon. This kit didn't finish out as dry as I would have liked. It is sitting at 1.001. I'll let it sit for another week or two to see if I can get the last bit of attenuation.
Bottled
• 15 bombers of a golden apricot sour. This one was fermented with s Belgian ale strain and Bootleg's Funkapolis blend. I it fermented for 10 months and then I let it sit on apricots for another 2 months. It has been sitting in bottles for 4 months. I love this beer. It has a great Brett nose and has a sharp acidic finish. I think the apricots helped with the acidity, or at least the perception of acidity.
• 28 bottles of another cabernet kit (the wife loves cabs) that will be aging for 7-8 more months. This kit finished at 0.983 and was pretty good when it was bottled.
On Deck
• I'll be making a porter next weekend and then a NEIPA two weeks after that to have ready in time for Mardi Gras.
Posted on 1/25/19 at 2:20 pm to Bleed P&G
Now that is what a graph should look like! 
Posted on 1/25/19 at 2:28 pm to Bleed P&G
quote:
• 5 gallons of golden sour fermented only with Bootleg's Funklandia blend. It has been aging for 5 months. I haven't tasted it in 3 months, but it was very Brett forward and was mildly tart. I'm not sure what I am going to do with this on yet.
I'm getting some intense pineapple and peach aromas out the fermenter. Did you experience anything similar? Hell, the pack smelled the same way when opened.
quote:
• 6 gallons of cabernet sauvignon. This kit didn't finish out as dry as I would have liked. It is sitting at 1.001. I'll let it sit for another week or two to see if I can get the last bit of attenuation.
Are you ordering the grapes and must in a pack?
quote:
28 bottles of another cabernet kit (the wife loves cabs) that will be aging for 7-8 more months. This kit finished at 0.983 and was pretty good when it was bottled.
How are you getting oak in your wine? Oak spiral do the trick or are you using something else?
Been thinking of trying out my hand on a wine, but i'd like to do a Cabernet like you are doing.
This post was edited on 1/25/19 at 2:29 pm
Posted on 1/25/19 at 2:31 pm to Bro Dad
quote:
with a box of Fruity Pebbles. The FP’s gave off a really good aroma in the mash, slight hint in the boil, but I doubt it imparts any flavor. It definitely bumped the abv up.
Last year, I made a cream ale with Frosted Flakes instead of flaked corn. The beer was fantastic. I read that using store bought cereal can produce slight off flavors because store bought cereal are fortified with iron and other minerals. However, I did not have that problem.
Posted on 1/25/19 at 2:35 pm to USEyourCURDS
quote:
Now that is what a graph should look like!
I have a Raspberry Pi coming in today and plan to install TiltPi on it so that I can get consistent readings throughout the day. I was surprised to see that the temperature remained so steady.
Posted on 1/25/19 at 2:44 pm to BugAC
quote:
I'm getting some intense pineapple and peach aromas out the fermenter. Did you experience anything similar?
I don't recall, but it is time for me to take a sample, so I might do that when I get home this evening.
quote:
Are you ordering the grapes and must in a pack?
The last two kits that I have done were a CellarCraft kit and a Wine Expert Eclipse kit. Both came with a bag of grape skins. The kits with skins are significantly more expensive, so I will monitor many of the online homebrew shops and wait until they have a free shipping sale. That will save about $60.
quote:
How are you getting oak in your wine? Oak spiral do the trick or are you using something else?
The kits have a packet of oak powder and oak chips that you add to the fermenter before primary fermentation. During secondary, you will 2-3 bags of small oak cubes and let it site for 6-8 weeks while the wine clarifies. It just depends on how many bags are in the kit.
Posted on 1/25/19 at 6:08 pm to BugAC
AC, what type of water chem you running on your sours/saisons?
Posted on 1/25/19 at 8:04 pm to The Estimator
quote:
C, what type of water chem you running on your sours/saisons?
I think I’ve been using the BeerSmith preset for Wallonia. I use BR tap and adjust.
This post was edited on 1/25/19 at 8:05 pm
Posted on 1/26/19 at 8:22 pm to BugAC
So , I sampled my sour Funklandia sour, and it hits you upfront with pineapple. I didn't detect any peach, but pineapple is very prominent.
Posted on 1/27/19 at 9:49 am to Bleed P&G
Need help
I took a small sample of my amber that has been fermenting for a week now. Pretty certain fermentation has stopped as I'm not seeing any bubbles at all.
The sample I tried was perfect color however the beer is very thin, like drinking tea.
This is a 1 gallon batch.
I used:
24 oz Maris otter pale
5 oz Munich dark 20
5 oz brown bairds
1 oz rolled oatmeal (tried to give it some body)
I took a small sample of my amber that has been fermenting for a week now. Pretty certain fermentation has stopped as I'm not seeing any bubbles at all.
The sample I tried was perfect color however the beer is very thin, like drinking tea.
This is a 1 gallon batch.
I used:
24 oz Maris otter pale
5 oz Munich dark 20
5 oz brown bairds
1 oz rolled oatmeal (tried to give it some body)
Posted on 1/27/19 at 10:07 am to mchias1
Got any more details such as mash temps and OG and current gravity?
Posted on 1/27/19 at 10:29 am to BottomlandBrew
unfortunately no. I have a hydrometer but i don't have anything deep enough for it to measure in. I need to pick up a cylinder.
i do think i may have mashed a bit high temperature. i had brought it up to 170 thinking mash should be around 165, instead it should have been 155. so i spent a good bit of time stirring to get the temp down to the upper 150's.
i do think i may have mashed a bit high temperature. i had brought it up to 170 thinking mash should be around 165, instead it should have been 155. so i spent a good bit of time stirring to get the temp down to the upper 150's.
This post was edited on 1/27/19 at 10:31 am
Posted on 1/27/19 at 12:16 pm to mchias1
I don't see anything that points to a thin body issue. Could just be the beer. Never underestimate the power that CO2 has to bring a beer to life. Flat samples vs carbed samples are night and day.
Posted on 1/27/19 at 4:45 pm to mchias1
Yeah, higher temps lend toward MORE unfermentables that lead to a fuller body/perceived sweetness.
Idk what might be causing thinness.
Did you mess with pH? Like add acid or anything?
Idk what might be causing thinness.
Did you mess with pH? Like add acid or anything?
Posted on 1/27/19 at 8:35 pm to The Estimator
haven't started messing with the pH yet. I live outside walker and from the profile someone posted I think i have slightly basic water (~8.5)
i just bottled the beer. i'll find out in 2 weeks how carbonation went.
any tips on bottle carbonating? with my 1 gallon batch the online calcs said to add about 20oz sugar. did that but after bottling still seeing some sugar in the bottom of my transfer. would it be better to try to dissolve the sugar in some water first kind of like proofing the yeast?
i just bottled the beer. i'll find out in 2 weeks how carbonation went.
any tips on bottle carbonating? with my 1 gallon batch the online calcs said to add about 20oz sugar. did that but after bottling still seeing some sugar in the bottom of my transfer. would it be better to try to dissolve the sugar in some water first kind of like proofing the yeast?
Posted on 1/27/19 at 9:13 pm to BugAC
yea my bad. it's 20 GRAMS not ozs
I actually did start to weigh out 20 grams and that seemed like a ton. so i dropped to grams.
I actually did start to weigh out 20 grams and that seemed like a ton. so i dropped to grams.
Posted on 1/28/19 at 8:37 am to The Estimator
quote:
The Estimator
I just got my hands on some Sabro. Planning on doing a 100% sabro NEIPA.
How much did you use to dry hop? If you could do it again would you use more, less, or the same?
Posted on 1/28/19 at 11:36 am to mchias1
quote:
haven't started messing with the pH yet. I live outside walker and from the profile someone posted I think i have slightly basic water (~8.5)
Everybody has slightly basic water. This keeps pipes from dissolving.
It's a little counter-intuitive but the water's pH doesn't influence the mash pH very much. What matters are the concentrations of Ca, and CO3 ions in your water (and to a lesser extent Mg too). Ca lowers pH and CO3/HCO3 raises it.
When you get to the point where you want to start worrying about this stuff, get a water analysis from your water company or send a sample off to Ward Labs and they'll send you a report. The concentrations you care most about are: Ca, Mg, Na, Cl, SO4 and CO3/HCO3.
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