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re: Homebrewing Thread: Volume II
Posted on 4/26/19 at 9:02 am to BottomlandBrew
Posted on 4/26/19 at 9:02 am to BottomlandBrew
Are you close to Central KY? I noticed your country boy, madtree, and ATG stickers.
Sorry for your loss
Sorry for your loss
This post was edited on 4/26/19 at 9:03 am
1
Posted on 4/26/19 at 10:02 am to mchias1
quote:Bro own it. I love a Lemon Wheat
More lemon wheat (for the wife)
Posted on 4/26/19 at 10:27 am to BottomlandBrew
Posted on 4/26/19 at 11:10 am to BottomlandBrew
Damn thats rough...
I like your fridge setup though. I will be doing the same thing to mine at some point down the line
I like your fridge setup though. I will be doing the same thing to mine at some point down the line
Posted on 4/26/19 at 6:41 pm to GeauxPack81
Using Bootleg's OSLO kveik yeast for the first time tomorrow. This one is supposed to be very clean, so I will be making a pilsner.
I made a starter last night, and this yeast is fricking weird looking. I think "highly flocculant" is an understatement.
I made a starter last night, and this yeast is fricking weird looking. I think "highly flocculant" is an understatement.
Posted on 4/26/19 at 9:37 pm to Bleed P&G
New sour beer cracked open. Still a little young in the bottle but very good. Needs a month or 2 before it’s in its prime. Mixed ferm sour using generation 2 of my wicked weed culture, blended with 2 gallons of new beer. Brewdate was March of 2018. Bottled 2 or 3 weeks ago. My Confirmation beer.
This post was edited on 4/26/19 at 9:39 pm
Posted on 4/27/19 at 8:54 am to puffulufogous
quote:
Are you close to Central KY? I noticed your country boy, madtree, and ATG stickers.
I'm in Nashville, so not too far off.
Posted on 4/27/19 at 10:55 am to BottomlandBrew
Do y'all get any urban artifact or Braxton in Nashville? The UA pineapple, mango, and guava tart ale that just came out is awesome.
Posted on 4/27/19 at 12:14 pm to puffulufogous
We get Braxton. Haven't seen any Urban Artifact
Posted on 4/27/19 at 12:50 pm to BottomlandBrew
Any tips for brewing wheat beers with >50% wheat malt grist? This is my second try and my efficiency is about 10 points lower than my usual efficiency. Just brewed a dunkel and I'm hoping I end up with 3.5% after fermentation. My OG was 1.041, calculated gave me 1.057.
Posted on 5/6/19 at 7:51 am to mchias1
So i cracked a couple sours that i bottled over the last couple of months.
1. Sanctus Arnoldus - This is a sour that is in it's 2nd generation. Originally, the brett/bugs were propagated from:
Primary Fermenation with WLP566 Belgian Saison II. Secondary Ferm with Bootleg Biology Funk Weapon #3.
Pitched Sour Weapon #1 (Pedio) and a collection of wicked weed dregs. 1st generation batch had a bit of that distinct wicked weed character to it. Though it was conditioned with a huge amount of raspberries. This batch, i nixed the fruit and decided to keep it as is. Bottled with EC-1118. Don't really get any of that WW character in this version.
This version, i brewed 3 gallons on top of the dregs from gen. 1. After a year, i blended with 2 gallons of clean saison and let sit for a month before bottling.
Has a great flavor profile to it. Good acidity and brett character. Get some pear notes to it. On a scale of 1-10, i'd say the sour level is around a 5 or 6. I've been wanting to restrain my sour beers, as my first iterations were typically no hops. So this time around, hops were added and the blending pulls back on the acidity and makes this very enjoyable.
2. L'Internationale -Saison w/ Citra and Medusa Hops. Fermented with Wyeast 3711 french saison and bootleg biology funk weapon #2 Brett Brux. Blended with 1 gallon of mixed fermentation sour. Bottled with FW #2 as well.
This one is getting carb'd up and this is fantastic. Another goal of mine as i've been doing my sour beers, is to make a good "everyday" mixed ferm saison, a "Table Beer". And this is it. Dry, slight spice, lemon and fruit, fruity funkness from the Brett, and slight acidity from the blending. Really happy with this one.
1. Sanctus Arnoldus - This is a sour that is in it's 2nd generation. Originally, the brett/bugs were propagated from:
Primary Fermenation with WLP566 Belgian Saison II. Secondary Ferm with Bootleg Biology Funk Weapon #3.
Pitched Sour Weapon #1 (Pedio) and a collection of wicked weed dregs. 1st generation batch had a bit of that distinct wicked weed character to it. Though it was conditioned with a huge amount of raspberries. This batch, i nixed the fruit and decided to keep it as is. Bottled with EC-1118. Don't really get any of that WW character in this version.
This version, i brewed 3 gallons on top of the dregs from gen. 1. After a year, i blended with 2 gallons of clean saison and let sit for a month before bottling.
Has a great flavor profile to it. Good acidity and brett character. Get some pear notes to it. On a scale of 1-10, i'd say the sour level is around a 5 or 6. I've been wanting to restrain my sour beers, as my first iterations were typically no hops. So this time around, hops were added and the blending pulls back on the acidity and makes this very enjoyable.
2. L'Internationale -Saison w/ Citra and Medusa Hops. Fermented with Wyeast 3711 french saison and bootleg biology funk weapon #2 Brett Brux. Blended with 1 gallon of mixed fermentation sour. Bottled with FW #2 as well.
This one is getting carb'd up and this is fantastic. Another goal of mine as i've been doing my sour beers, is to make a good "everyday" mixed ferm saison, a "Table Beer". And this is it. Dry, slight spice, lemon and fruit, fruity funkness from the Brett, and slight acidity from the blending. Really happy with this one.
This post was edited on 5/6/19 at 7:59 am
Posted on 5/8/19 at 11:31 am to BugAC
quote:
lsufan9193969700
A while back, you had requested an update on my Impy stout.
It turned out really good in my opinion. We bottled the un-oaked half last weekend. The other half is still on oak. I put 1 oz. each of American Med+ and French Med cubes in the keg. After about 2 weeks, I could barely detect any oak character. I'm going to get another sample this weekend and see if the oak is coming through yet. I don't mind leaving it in there for a long time because I think you get more complex flavors with longer contact time.
The un-oaked half turned out just like we were hoping. It's thick and chewy, lots of rich, complex malt character, roasty but not harsh. And it's still pretty bitter but that will soften with some age. I think by fall/winter this year it will be drinking very well.
Posted on 5/8/19 at 1:11 pm to MountainTiger
3711 doing some work to bring it to 7.3% 
Posted on 5/8/19 at 2:07 pm to BottomlandBrew
quote:
3711 doing some work to bring it to 7.3%
Such a great workhorse of a yeast. And i know some people don't care for it because it's too spicy or the phenols, but when paired with brett and some acidity, it tastes really nice.
This post was edited on 5/8/19 at 2:08 pm
Posted on 5/8/19 at 5:15 pm to BugAC
It's admittedly not my favorite, but it has it's uses. I compensated with citra.
Posted on 5/9/19 at 7:28 am to BottomlandBrew
quote:
It's admittedly not my favorite, but it has it's uses. I compensated with citra.
That's pretty common. By itself, i'm not a huge fan, but in combination, i like the character it imparts. What did you brew?
This post was edited on 5/9/19 at 7:29 am
Posted on 5/9/19 at 7:45 am to BugAC
11 lbs pilsner
0.5 acid malt
0.25 melanoidin
0.25 red malt
1.5 oz Saphir at 60
2.5 Citra at 5
3711
Ca 60, Na 7, SO4 103, Cl 42
0.5 acid malt
0.25 melanoidin
0.25 red malt
1.5 oz Saphir at 60
2.5 Citra at 5
3711
Ca 60, Na 7, SO4 103, Cl 42
Posted on 5/9/19 at 8:57 am to BottomlandBrew
I want to get a little lemon out of my kolsch. Enough to be able to tell its there, but I don't want it to dominate the beer. I don't want people to think its a lemon beer, if that makes sense... Anyone have any best practices? Right now I am thinking adding the zest of 2 or 3 lemons with 5 min left in the boil.
Posted on 5/9/19 at 9:54 am to GeauxPack81
quote:
Right now I am thinking adding the zest of 2 or 3 lemons with 5 min left in the boil.
Good plan. You could also use some lemon drop or citra hops in the dry hop.
This post was edited on 5/9/19 at 9:55 am
Posted on 5/9/19 at 10:11 am to BugAC
quote:
Good plan. You could also use some lemon drop or citra hops in the dry hop.
Thought about getting the lemon from the hops as well. I don't know if I have had a beer with lemon drop or sorachi ace hops, so I have been a little hesitant. Citra might be a good idea.
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