re: Homebrewing Thread: Volume II

Here is a fairly good diagram. They range from $15-$50 depending on the brand and the quality

They work Bug. I have a couple.

Bump to top. Sure would be nice to have a sticky.

What made you want to do a step and decoction mash?

New hops available at Yakima valley hops website. There should be some Sabro left if anyone hasn’t tried it yet. It’s a great hop.

quote:

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What made you want to do a step and decoction mash?

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I was using The Mad Fermentationist hefe schedule which uses step and decoction mashing and a lot of what I have read is hefe's are one of the few styles that benefit from step and decoction mashing even with modern grains. So I went for it. Figuring out how long to fire the burner is the tricky part since the mash temp continues to rise after the burner is shut off. It took me longer than normal, a good 4 hours from water gathering til end of mash. Then I boiled for 5 minutes, put the lid on and did my main boil the next day.

Finally finished my keezer build. Felt like I needed to share it with people that would actually appreciate it.





Now I just need to fill up the other 2 taps. Time to start brewing again. Already preparing to do a Galaxy/Nelson NEIPA on Monday. Probably follow it up with a porter or a stout for the colder months.

Just 5 Cu Ft.

I have confirmed I'll be able to fit 2 5gal kegs and a 3 gal keg on the hump for some more experimental batches or things most of my guests probably aren't interested in trying.

So for next weekend, the double brew day will consist of 2 beers. 1 will be an NEIPA with some of my hops in the freezer. I have Sabro, Galaxy, Bru-1, Zappa, and some Medusa so some sort of combination of 3 of those hops.

I also have been considering brewing Plight of the Swallow. A Bourbon Vanilla Coconut porter. I brewed this beer maybe 2 years ago and it was fantastic. I soaked some vanilla puree' in buffalo 4 oz. of buffalo trace for 4-5 days before adding to the keg, and toasted about a pound of coconut in the oven before adding to the keg. I didn't get much bourbon/vanilla, but i did get loads of coconut. The only downside, was that the coconut flavor faded after about a month.
The other beer i'm considering was my quick sour spruce gose' that i've brewed around this time every year, the last 2 years.
And then there is the 3rd option for beer #2. I have a saison that i blended with 1 gallon of a mixed ferm sour. Well i currently have about 4 - 1 gallon demijon's with various mixed ferm sours. Anyway, i'm nearly out of bottles of this beer (L'internationale Saison) and it is one of my favorites, so what i'm thinking is make this beer, but age it on some spruce. So i effectively kill 2 birds with 1 stone.

I have a new dual tap kegerator in my outdoor kitchen, so i have to get some beer in that thing. I think the plan will be NEIPA and Saison for the double brew day. And i'll save the coconut porter for the next brew day. I have 2 more taps in my old converted kegerator in the brew shop in the garage, so hypothetically, i could have 4 beers on tap at any one time. Problem is i would never be able to drink all of that.

Oh, and in another thread BigPerm inquired about my NEIPA recipe, so here is what i'm thinking.

OG: 1.072
FG: 1.018
ABV: 7.16%

Grain Bill
2 Row - 66%
Golden Promise - 25%
Flaked Oats - 5.5%
Carapils/Carafoam - 3.5%


9 gallons total Baton Rouge Water

Brew Salts
Mash addition
4.34 g - CACl
2.4 g - gypsum
1.5 g - Epsom Salt
1.75 tsp 75% lactic acid

Sparge addition
4.28 g - CACl
2.37 g - Gypsum
1.47 g - Epsom Salt

HOP SCHEDULE

Boil
28 IBU's of a clean bittering hop. I typically use Magnum

Whirlpool hops
1.50 oz. Sabro
1.00 oz. Galaxy
1.00 oz. Bru-1

Biotrans hops - added 2-3 days into fermentation
1.50 oz. Sabro
1.25 oz. Galaxy
1.00 oz. Bru-1

Dry Hop Round 1 - 7 days
1.00 oz. Sabro
0.75 oz. Galaxy
0.75 oz. Bru-1

Dry Hop Round 2 - 3 days
1.00 oz. Sabro
1.00 oz. Galaxy
0.75 oz. Bru-1

Yeast
Probably London Ale III yeast.

I may play around with the hops some more.