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re: Homebrewing Thread: Volume II
Posted on 2/22/19 at 9:04 am to Knuckle Checker
Posted on 2/22/19 at 9:04 am to Knuckle Checker
quote:
10-15 lbs for a 5 gal batch?
Yes. Well, that's for a sour. I think 2 lbs/gallon would be sufficient to get some good strawberry notes in a cream ale. It's not overkill, trust me. NOw if you were using raspberries, then yeah, 3 lbs/ gallon is a lot. Raspberries are more acidic than strawberries. I made a sour with 3 lbs/gallon of raspberries and it was very noticeable, but very good.
Use however much you want really. But anything under 1 lb./gallon, IMO, and you will hardly notice the strawberries, if at all.
This post was edited on 2/22/19 at 9:06 am
1
Posted on 2/22/19 at 10:06 am to BugAC
quote:agreed.
Use however much you want really. But anything under 1 lb./gallon, IMO, and you will hardly notice the strawberries, if at all.
Im not that into sours. i like having 1 keg. but wheni brew i want to drink it soon after. sucks to have to wait so long for a mix ferm.....but my last one is almost gone so i need to do another.
Posted on 2/22/19 at 10:13 am to CarRamrod
Yeah I’m not too much into sours, but I like one every now and than.
Posted on 2/22/19 at 10:24 am to Bro Dad
quote:
Yeah I’m not too much into sours, but I like one every now and than.
Same. I like a good gose or berliner weisse during the summer, but not into much more than that... Maybe next summer I will brew one of those. I think I am going to stick with my plans for a kolsh and a IPA for now.
Although I do love the idea of creating homebrews that I can drink a year or 2 after I brew them. Might try that next time I brew a high abv stout.
Posted on 2/22/19 at 10:25 am to CarRamrod
quote:
sucks to have to wait so long for a mix ferm.....but my last one is almost gone so i need to do another.
That's why you start a pipeline. I always have a beer to bottle every 3 months or so. I typically brew a new sour batch to be ready at bottling time to incorporate onto the dregs from the fermenter. I currently have 37 bottled sours ready to drink of varying ages/blends. I have 4 different sour blends i use:
1. My first mixed ferm sour - gen. 2 right now
SACH - wlp565 Belgian Saison I
BRETT - WLP560 Brett Brux
LABS - WY5335 Lactobacillus
Plus assorted dregs
2. Wicked Weed Dregs - gen 2
3. Bootleg Biology Mad Fermentationist blend - gen 2
4. Bootleg Biology MTF Funklandia - Solera - gen 1
Plus another 3, 1 gallon demijohns full of dregs. I think one is bootlegs sour solera blend. Not sure about the other 2. But i'll use those for blending with a brett beer for a relatively quick turnaround for mixed ferm (3-4 months).
This post was edited on 2/22/19 at 10:42 am
Posted on 2/22/19 at 10:28 am to GeauxPack81
Do any of y'all have your own grain mill? I think I might get one. I think it will help me control for my efficiency way better. Thing is like $100 though, I figured it would be way cheaper. Doesn't seem like a complicated peice of equipment...
Every time I buy some more equipment I tell myself "yeah, but this will be the last thing I really need..." And I still always buy something new
Every time I buy some more equipment I tell myself "yeah, but this will be the last thing I really need..." And I still always buy something new
Posted on 2/22/19 at 10:38 am to Bro Dad
quote:
Yeah I’m not too much into sours, but I like one every now and than.
Yep, I like a good kettle sour, but regular sours I drink only once in a while. I have zero desire to brew any of those. Ever.
Posted on 2/22/19 at 10:38 am to GeauxPack81
quote:Pretty much every brewer I know has one; I actually have two. I had a Barley Crusher for a long time and it started to have problems occasionally so I bought a 3-roller mill. I think it's a Crankenstein if I remember right. I use a cheap Harbor Freight drill to power it. I highly recommend getting your own. Generally the gap is too wide on the mills in homebrew shops so you'll get better efficiency with your own.
Do any of y'all have your own grain mill?
This post was edited on 2/22/19 at 10:39 am
Posted on 2/22/19 at 10:54 am to s14suspense
quote:
don't you think it's odd this is the first time we're hearing about that? There's got to be more to it than just yeast and hops or otherwise we'd be seeing this a ton it seems.
Maybe a little odd, but maybe us homebrewers are just finally putting 2 and 2 together. I've heard of commercial breweries having to deal with diacetyl from dry hops, so they knew something was happening as far as refermentation was concerned. How much? I don't know.
I did like how they performed the experiment on Coors.
Posted on 2/22/19 at 10:57 am to BottomlandBrew
quote:
I've heard of commercial breweries having to deal with diacetyl from dry hops, so they knew something was happening as far as refermentation was concerned. How much? I don't know.
Could that be from the introduction of Oxygen that is causing the refermentation? Yeast needs O2 to get going. Maybe the introduction of oxygen when these commercial brewers dry hop awakens some yeast cells that weren't doing their jobs at go time.
Posted on 2/22/19 at 10:58 am to GeauxPack81
quote:thats my next step after i get my electric setup working. ive read that oxidation starts about 8 hours after the grains are milled.
Do any of y'all have your own grain mill? I think I might get one.
Does it hurt you at a home brew level? no i have brewed a bag that was milled a month before. but it is another piece of equipment that makes me look cool AF
This post was edited on 2/22/19 at 11:02 am
Posted on 2/22/19 at 11:13 am to CarRamrod
My grain mill has paid for itself by buying grain in bulk. A 55lb bag of pilsner cost me $50, or $.91/lb, whereas buying it by the pound would cost $1.70. It took me 190 lbs to break even, and I'm still going. Plus I can control the crush and malt condition, which is worth it as well.
Posted on 2/22/19 at 11:20 am to BottomlandBrew
where do you buy your bulk grains and what mill?
thats my plan to buy pilsen and pale. and maybe like golden promise. because i use those in almost all of mine.
thats my plan to buy pilsen and pale. and maybe like golden promise. because i use those in almost all of mine.
This post was edited on 2/22/19 at 11:21 am
Posted on 2/22/19 at 11:32 am to BottomlandBrew
quote:
malt condition
What is your procedure for this? I tried it once but I let the malt get too wet. The malt gummed up the rollers on my mill.
Posted on 2/22/19 at 11:33 am to BottomlandBrew
How long does unmilled grain last?
I don't mill mine. LA Homebrew is literally right outside of my neighborhood. But there are some grains they don't carry anymore that i want.
I don't mill mine. LA Homebrew is literally right outside of my neighborhood. But there are some grains they don't carry anymore that i want.
Posted on 2/22/19 at 12:26 pm to BugAC
quote:
How long does unmilled grain last?
In my climate darn near forever. But down there? Maybe a couple of years? I wonder if there's a Brulosophy article on that.
Posted on 2/22/19 at 4:30 pm to CarRamrod
quote:
where do you buy your bulk grains and what mill?
I buy the grain at my LHBS. I have a MM2. Most of the grain I buy in bulk is Avangard Pilsner malt. It's cheap and I actually prefer the tatse of it over Weyermann. I preferred the taste before I found out it was cheaper, but the price helps it taste even better.
quote:
What is your procedure for this? I tried it once but I let the malt get too wet
I pour my grain into a 7 gallon bucket. I then turn the bucket on it's bottom edge and rotate it while spraying it with a water sprayer. I'll then dig my hands in there and stir. Repeat the rolling, spraying, stirring process a few more times. It only takes an ounce or two of water for a standard 5-gallon recipe. You can tell by the feel of the grain when it's good.
quote:
How long does unmilled grain last?
Not a clue. I go through it way before it goes bad. As long as it's stored correctly, it'll last a long time.
This post was edited on 2/22/19 at 4:32 pm
Posted on 2/22/19 at 8:42 pm to BottomlandBrew
Cracked open abottle of my more recently bottled sours (bottled late October). Man this thing is great. And I think I’m finally realizing that 3 months in the bottle is when it starts getting good. The acidity is so much smoother and layered, as opposed to an up front in your face sour pop, when it’s early in the bottle.
is Myrtille - blueberry sour
is Myrtille - blueberry sour
This post was edited on 2/22/19 at 10:07 pm
Posted on 2/23/19 at 9:37 am to BugAC
Found a neat tool to use for fruit displacement calculator.
LINK
You kind of have to back into it, but say you want to see how much 1 lb of plums displaced, simply type in plum, and 1 cup. The results below shows 1 cup is .33 lbs, so 3 cups is equal to 1 lb. so 3 cups displacement for 1 lb of plums.
LINK
You kind of have to back into it, but say you want to see how much 1 lb of plums displaced, simply type in plum, and 1 cup. The results below shows 1 cup is .33 lbs, so 3 cups is equal to 1 lb. so 3 cups displacement for 1 lb of plums.
Posted on 2/23/19 at 6:39 pm to GeauxPack81
quote:
Do any of y'all have your own grain mill?
Sure do. I buy grains in bulk through Midwest Supply (free shipping). I keep 2 row, Pilsner, maris otter and pale wheat in stock. I’ll order specialty grains as I need them.
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