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re: Homebrewing Thread: Volume II
Posted on 3/6/19 at 1:41 pm to The Estimator
Posted on 3/6/19 at 1:41 pm to The Estimator
quote:
The Estimator
Brasseurs a la Maison has space on their setup if you would like to join BMoney and myself on March 30th.
1
Posted on 3/6/19 at 3:59 pm to Fratastic423
shite, I didn’t even look at the date.
I’m going to be at the Brieux Carré 2 year Anny with a beer I was able to brew on their system with Charles.
But I’m all about brewing a sharing Homebrew with whoever is game!
I’m going to be at the Brieux Carré 2 year Anny with a beer I was able to brew on their system with Charles.
But I’m all about brewing a sharing Homebrew with whoever is game!
Posted on 3/7/19 at 7:52 am to The Estimator
quote:
I’m going to be at the Brieux Carré 2 year Anny with a beer I was able to brew on their system with Charles.
Nice. Charles is good people.
Posted on 3/7/19 at 9:50 am to The Estimator
quote:
I’m going to be at the Brieux Carré 2 year Anny with a beer I was able to brew on their system with Charles.
There was room for both of y'all in there?
Posted on 3/7/19 at 10:51 am to BMoney
Yeah, it’s insanely tight. Like probably less than 2’ between boil kettle and the fermenters. Then towards the back it opens up to about 3’, but it’s still super tight when more than one person is back there.
One of their brewers was filling kegs with their latest iteration of Pomeranian Fight Club while we were boiling, too.
I’m not sure there’s much else Robert could have done given the space, the cool ship needed, the brewhouse size, and needing two ADA compliant RR’s... kind of leaves the bar and egress spaces pretty limited.
One of their brewers was filling kegs with their latest iteration of Pomeranian Fight Club while we were boiling, too.
I’m not sure there’s much else Robert could have done given the space, the cool ship needed, the brewhouse size, and needing two ADA compliant RR’s... kind of leaves the bar and egress spaces pretty limited.
Posted on 3/7/19 at 11:49 am to The Estimator
He's got a coolship in there now? I need to get down there and see him.
Posted on 3/8/19 at 12:44 pm to BottomlandBrew
New Bootleg yeasts coming out. im interested to try these in my hot garage this summer.
OSLO came to us through our friends Eik & Tid. We did our best to beat up OSLO, but it.would.not.make.bad.beer. Test ferments at 98F/37C produced a beer that tasted like a nice, cold-fermented lager. And it's actually a bottom-fermenting yeast!
AURORA creates pleasant orange and citrus esters that perfectly complement beers with fruit-forward hops. No temperature control needed with this yeast, you can let your beer rise up to 98F/37C and have no noticeable off flavors!
OSLO came to us through our friends Eik & Tid. We did our best to beat up OSLO, but it.would.not.make.bad.beer. Test ferments at 98F/37C produced a beer that tasted like a nice, cold-fermented lager. And it's actually a bottom-fermenting yeast!
AURORA creates pleasant orange and citrus esters that perfectly complement beers with fruit-forward hops. No temperature control needed with this yeast, you can let your beer rise up to 98F/37C and have no noticeable off flavors!
Posted on 3/8/19 at 12:58 pm to CarRamrod
quote:
Test ferments at 98F/37C produced a beer that tasted like a nice, cold-fermented lager. And it's actually a bottom-fermenting yeast!
I am intrigued. I'll give it a shot.
Posted on 3/8/19 at 1:21 pm to CarRamrod
quote:
No temperature control needed
now we are talking!
Posted on 3/9/19 at 3:22 pm to LoneStarTiger
3rd brew & I really like this one. Did an Irish Mild Red Ale. Wanted something low ABV & IBU to drink on St. Paddy's Day. 
10 Gallon
80% 2Row
10% Caramunich
5% Caramel Wheat
5% Chocolate Rye
1oz Willamette 60 min
1oz Willamette 10 min
1 tsp Irish moss 10 min
2pk WLP004 Irish Ale yeast
The non-carbonated sample was tasty with a nice cocoa powder aroma & finish. Now to wait for the bottles to be ready...
Sláinte!
10 Gallon
80% 2Row
10% Caramunich
5% Caramel Wheat
5% Chocolate Rye
1oz Willamette 60 min
1oz Willamette 10 min
1 tsp Irish moss 10 min
2pk WLP004 Irish Ale yeast
The non-carbonated sample was tasty with a nice cocoa powder aroma & finish. Now to wait for the bottles to be ready...
Sláinte!
Posted on 3/10/19 at 8:18 am to BigDropper
Nice, BD. I've lately had a hankering to brew a red ale. It's probably been a decade since I've brewed one. I always enjoy them when I get commercial examples. I don't think I could enjoy a whole keg of Irish red, but an American red would keep me happy for a while.
Posted on 3/11/19 at 1:45 pm to LoneStarTiger
did everyone get their order in?
Posted on 3/11/19 at 2:38 pm to CarRamrod
I just ordered 2 packs of Funk Weapon #2, another pack of Mad Fermentationist Blend, and a pack of Saison Parfait.
I won't be doing too many more brews (thinking i got 2 more left in me) before we have to move, so i don't want to get invested in anything that has to be kegged soon.
Using the Saison Parfait and Funk Weapon to make a sach/brett beer that will later be blended with one of my 1 gallon demijohns of sour beer. I made this kind of beer a year ago and it was really good.
The other pack of FW #2 will be used in bottling a sour. and the Mad Ferm blend will be pitched in a sour that already contained MF bugs. I did some investigating on the MTF website and apparently, brett doesn't survive as long as we may think. So a repitch of new brett is encouraged. I'm on Gen. 2 of this batch, so i figure i'll just pitch another whole pack of Mad Ferm blend to this batch to build up the yeast and get some more brett in the beer, along with everything else.
I won't be doing too many more brews (thinking i got 2 more left in me) before we have to move, so i don't want to get invested in anything that has to be kegged soon.
Using the Saison Parfait and Funk Weapon to make a sach/brett beer that will later be blended with one of my 1 gallon demijohns of sour beer. I made this kind of beer a year ago and it was really good.
The other pack of FW #2 will be used in bottling a sour. and the Mad Ferm blend will be pitched in a sour that already contained MF bugs. I did some investigating on the MTF website and apparently, brett doesn't survive as long as we may think. So a repitch of new brett is encouraged. I'm on Gen. 2 of this batch, so i figure i'll just pitch another whole pack of Mad Ferm blend to this batch to build up the yeast and get some more brett in the beer, along with everything else.
Posted on 3/12/19 at 10:23 am to BugAC
I went with the NEEPAH which I’ve never tried, the AURORA, the ‘19 Solera, and the Saison Parfait. 
Posted on 3/12/19 at 8:07 pm to The Estimator
Well my first brew is ready. Despite the missteps in the brewing process that I detailed some time ago it really turned out great. Starting with a little more than 4 gal in the fermenter left us with 38 12 ounce beers that we bottled a couple weeks ago. Thank you guys for all your help. I can't wait to brew again. My brewing partner promised his wife a hoegarden clone so he and I are going to try that next. Luckily my wife like witbiers too.
Posted on 3/12/19 at 10:19 pm to puffulufogous
That looks pretty damn good!
Posted on 3/13/19 at 11:49 am to BMoney
Thanks. I detailed the issues we had in an earlier post, but basically we ended up with too little volume. My recipe calculator came to 90ibu but I really think it's closer to 70 because I didn't maintain the whirlpool temp. I got it to temp, whirled it and let it passively cool so we probably got a little lower alpha acid contribution from that addition. Even if it is 90 it still tastes good and balanced.
Posted on 3/13/19 at 3:59 pm to puffulufogous
Preparing to brew my first ever NEIPA. I plan on adjusting my water profile for the first time to help with this style. I see alot about the 2:1 Chloride:Sulfate ratio, and I started tinkering around with the Bru'n Water spreadsheet... So here is what I am thinking, and let me know if y'all think I am botching this or putting too much into this.
Using BR water and the grain bill I have built out, I plan on adding:
- 0.5 gram/gal of Gypsum
- 0.9 gram/gal of Calcium Chloride
- 1 mL/gal of lactic acid
According to the spreadsheet, that should give me:
- Calcium = 118 ppm
- Chloride = 152 ppm
- Sulfate = 83 ppm
- Bicarbonate = 3 ppm
- Mash pH = 5.35
I honestly don't know what the effect of the various salts or acid is. I just sifted through recipes online and through r/homebrewing to see different people's opinions on the optimal water profiles for a NEIPA. Thoughts? Also, do y'all measure your mash pH before, during, and after the mash? Assuming you just use a litmus test?
Using BR water and the grain bill I have built out, I plan on adding:
- 0.5 gram/gal of Gypsum
- 0.9 gram/gal of Calcium Chloride
- 1 mL/gal of lactic acid
According to the spreadsheet, that should give me:
- Calcium = 118 ppm
- Chloride = 152 ppm
- Sulfate = 83 ppm
- Bicarbonate = 3 ppm
- Mash pH = 5.35
I honestly don't know what the effect of the various salts or acid is. I just sifted through recipes online and through r/homebrewing to see different people's opinions on the optimal water profiles for a NEIPA. Thoughts? Also, do y'all measure your mash pH before, during, and after the mash? Assuming you just use a litmus test?
This post was edited on 3/13/19 at 4:02 pm
Posted on 3/13/19 at 4:23 pm to GeauxPack81
I would measure the pH of the mash and then add any acid from there to adjust.
Posted on 3/14/19 at 7:45 am to GeauxPack81
quote:
I honestly don't know what the effect of the various salts or acid is
I believe your chlorides will increase your mouthfeel/chewiness to the brew. Whereas your sulfates (gypsum) will give it a dryer character, more reminiscent of West Coast style IPA's/enhance bitterness. People add CaCl to their water for coffee as well to give a more thicker mouthfeel. I've never done it, personally.
quote:
I just sifted through recipes online and through r/homebrewing to see different people's opinions on the optimal water profiles for a NEIPA.
Sounds like a good plan. I use the water profile tool on beersmith, but i started with the same approach. Find recipes for varying NEIPA's and adapt their salt additions to my own. I think Bmoney gave me one a couple years back, actually. Now, i'm more of a 1:1 chloride:sulfate ratio. I don't care for overly chewy NEIPA's. I find they mute the hops.
quote:
Also, do y'all measure your mash pH before, during, and after the mash? Assuming you just use a litmus test?
I did for a couple brews. I pre-acidify the mash water to get to the desired ph. Once i settled on a NEIPA recipe, however, i stopped measuring. Once i knew x amount of lactic acid with such and such profile gives me 5.35 pH, i quit measuring. I actually only measure ph for sour beers now. I know the pre-acidifiction is pretty spot on in beersmith acid additions section through experience, so i don't measure as often.
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