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puffulufogous
USA Fan
New Orleans
Member since Feb 2008
5922 posts

re: Homebrewing Thread: Volume II
Are you close to Central KY? I noticed your country boy, madtree, and ATG stickers.

Sorry for your loss
This post was edited on 4/26 at 9:03 am


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
48298 posts

re: Homebrewing Thread: Volume II
quote:

More lemon wheat (for the wife)
Bro own it. I love a Lemon Wheat


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The Estimator
New Orleans Pelicans Fan
New Orleans
Member since Jul 2012
1183 posts

re: Homebrewing Thread: Volume II


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GeauxPack81
California Fan
Member since Dec 2009
9308 posts

re: Homebrewing Thread: Volume II
Damn thats rough...

I like your fridge setup though. I will be doing the same thing to mine at some point down the line


Bleed P&G
New Orleans Saints Fan
New Orleans
Member since Aug 2003
2835 posts

re: Homebrewing Thread: Volume II
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.

Image: https://i.imgur.com/Y4VrN8N.jpg?1


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
34240 posts

re: Homebrewing Thread: Volume II
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 at 9:39 pm


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BottomlandBrew
LSU Fan
Member since Aug 2010
19890 posts

re: Homebrewing Thread: Volume II
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.


puffulufogous
USA Fan
New Orleans
Member since Feb 2008
5922 posts

re: Homebrewing Thread: Volume II
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.


BottomlandBrew
LSU Fan
Member since Aug 2010
19890 posts

re: Homebrewing Thread: Volume II
We get Braxton. Haven't seen any Urban Artifact


mchias1
LSU Fan
Member since Dec 2009
304 posts

re: Homebrewing Thread: Volume II
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.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
34240 posts

re: Homebrewing Thread: Volume II
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.

Image: https://i1265.photobucket.com/albums/jj507/bugac/brewing/CEB0B081-8442-406F-AEA1-6E768A530CC8.jpg


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.

Image: https://i1265.photobucket.com/albums/jj507/bugac/brewing/1F2E9CFB-092D-448C-8372-E99D046E3D84.png


Image: https://i1265.photobucket.com/albums/jj507/bugac/brewing/E7B238C7-5FC9-4F97-9662-B578D7F85948.jpg
This post was edited on 5/6 at 7:59 am


MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
11757 posts

re: Homebrewing Thread: Volume II
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.


BottomlandBrew
LSU Fan
Member since Aug 2010
19890 posts

re: Homebrewing Thread: Volume II
3711 doing some work to bring it to 7.3%

Image: https://i.imgur.com/LWrW9bz.jpg width=700


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
34240 posts

re: Homebrewing Thread: Volume II
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 at 2:08 pm


BottomlandBrew
LSU Fan
Member since Aug 2010
19890 posts

re: Homebrewing Thread: Volume II
It's admittedly not my favorite, but it has it's uses. I compensated with citra.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
34240 posts

re: Homebrewing Thread: Volume II
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 at 7:29 am


BottomlandBrew
LSU Fan
Member since Aug 2010
19890 posts

re: Homebrewing Thread: Volume II
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


GeauxPack81
California Fan
Member since Dec 2009
9308 posts

re: Homebrewing Thread: Volume II
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.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
34240 posts

re: Homebrewing Thread: Volume II
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 at 9:55 am


GeauxPack81
California Fan
Member since Dec 2009
9308 posts

re: Homebrewing Thread: Volume II
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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