re: Homebrewing Thread: Volume II

quote:

---

Btw, Sabro hops are on Flash Sale at Yakima Valley Hops right now. Still haven't used them, but I've heard they are awesome.

---

Sabro is a fantastic hop. I highly recommend it.

Ive used 1:1 all the was tro 3.5:1 and man it was ugh hard to drink. i think i like 1.75-2 the best. but i just dont think your gonna get the big juicy feel with balanced. yes you get the flavors but take Jucifer.. it is more watery feeling that say ghost or holly roller.

Just my take on it. and i love how Scott does state "goes against research"

I tapped a good one last night. It's a mixed ferm imperial oatmeal stout. Essentially a Ten Fidy clone that got long aged with ECY Dirty Dozen brett blend and some random bottle dregs from a Yazoo sour beer. I brewed it in late 2017 and then transferred it to a keg in early 2018 to bulk age. I meant to drink on it last year, but honestly forgot about it until I moved some stuff around a month ago and found the keg.

I need to go find my notes, but I want to say this came in around 12% abv. That's like 2.5x more than I normally drink, so one had me feeling pretty good last night. I think I'll bottle 2/3 and keep 1/3 on tap to last through this last bit of cool weather.

As far as flavor, it's surprisingly well-rounded, which shocked me. Nothing is too much. The brett and sourness are there, but not dominant. Some background chewiness of the oats somehow managed to survive the fermentation process. It goes great with king cake.

quote:

---

take Jucifer.. it is more watery feeling that say ghost or holly roller.


100%

I've always wondered what contributed to that. I find Jucifer to have hardly any punch, but most people love it. I have brewed my NEIPAs a little more bitter than most, just to ensure they don't come out watery like that.

---

thats just my experience. I have done 1:2 sulfate:chloride(mixed up the ratio), balanced (1:1)m wll they way to 3.5:1. and the 3.5:1 was just too mouthy. i found i liked my heaver drinking NEIPAs at 1.5:1, and my more heavily hopped NEIPAs 2-2.5:1.

quote:

---

wife wants to put the house on the market,

---

From personal experience, get an offer before you buy or start building. We built and are FINALLY under negotiations to sell the old house. It's only been 9 months...

quote:

---

yea basically a neipa i can sit and drink on all nith without getting too full

---

Interesting because I know a few people that have the opposite issue. They can drink west coast IPAs but Neipas bloat them. I'm assuming from all the proteins from the Wheat and Oats

Alright, double brew day confirmed for Saturday. Plan to get my mash water started heating at 7, and mashing in. I use the hot rod heat stick, so i can wake up, plug it in, and go make some coffee. I fill my infussion mash tun up to the top so it preheats as well as gets my mash water to temp. I then drain the excess water to my sparge tank and let that sit in there to preheat that, and then begin my mash. Should finish the first batch around noon, and batch 2 should be done around 3:30, including cleanup. I made a spreadsheet (i know, i have problems) logging my brew steps and the estimated time it takes. I did this for a previous double brew day and i came in about 30 minutes ahead of time. This helps me focus on brewing and being efficient. However, if i get distracted and drink too much, i end up forgetting a step.

Batch 1 is an NEIPA, and batch 2 is a quick sour spruce gose. Batch 2 makes the brew day a little quicker, seeing as i don't need to cool down and transfer to a keg. I simply have to cool down to 90-100 degrees and bring the kettle to the brew shop, purge with CO2, tape the sides, and put a blanket over the top to maintain some heat. Day 2 of the quick sour should only take me an hour and a half to bring it back up to a boil to pasteurize the batch, then cool down, and transfer to a fermenter.

Also, i have a couple of 300 micron filters coming in today and tomorrow as well as the cold crash guardian. These are all tools specifically for the NEIPA (though i could use them for other beers). Hopefully, my O2 free transfer goes as well as it did when i was bottling a couple weeks ago.

ETA: Also, probably going to throw a pork butt on the smoker. Going to be a nice little saturday.

thats why i never got that into brewing kettle sours.... i dont know if i like brew day taking more than one day

Updates on homebrewing:

Brewed 2 batches last weekend. NEIPA and kettle sour. NEIPA will be kegged tuesday. I ordered the cold crash guardian from brewhardware that i'll employ to keep air suck back.

LINK

I bought 2 filters from utahbiodiesalsupply.com located in Ann Arbor, Michigan (not sure why they call themselves utahbiodiesel).

One will go in the fermenter just before i add the sterile siphon filter after i flush the carboy with CO2. I'll then rack to the keg which will have it's own filter on the dip tube.


The quick sour didn't sour like i wanted. I'll taste it again when i measure it, and if it's not sour enough, i'll have to add some lacto on the back end and take apart my lines and faucet after the keg kicks, to make sure it's properly sanitized.

Also, on the mixed ferm program

1) I added 12 lbs of pears to a mixed ferm sour (1+ years old). It's been in the sour for about 2 weeks. 2 more weeks and i'll bottle.
2) i have a brett saison that i need to blend with 1 gallon of a mixed ferm sour, and then dry hop with some sorachi ace, citra, and zappa. This is my L'internationale Saison version 2.0. I drank the last bottle of 1.0 a few weeks ago. Once i blend and dry hop, i'll need to bottle this as well.
3) My 1st solera pull was bottled 2 or 3 weeks ago and it tastes great. Loads of pineapple notes and perfect amount of acidity.
4) Around April/May i'll be blending and bottling L'internationale Biere de Garde. Excited about this one. It's been in the fermenter since June of last year.
5) I've got 3 gallons of another sour that will need to be blended in a few months. It was brewed in September of last year.

And in the midst of all the sour bottling, i'll be brewing more batches to dump on the dregs of the old batches to continue the dregs for another generation, as well as brewing blender batches.