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re: Homebrewing Thread: Volume II
Posted on 2/21/20 at 9:43 am to BugAC
Posted on 2/21/20 at 9:43 am to BugAC
Your mixed ferm program has made me want to do something very similar, but not a huge fan of sours... I've decided around June or so, I'm going to brew an imperial stout to bulk age. Depending on how well it goes, I would like to eventually brew one every 6 months or so, so I can bottle them and age them and make slightly different variants.
1
Posted on 2/21/20 at 10:57 am to GeauxPack81
quote:
Your mixed ferm program has made me want to do something very similar, but not a huge fan of sours...
Yeah, im pretty big into sours. I've made myself brew a batch, at a minimum, every 3 months just so i have a steady pipeline.
quote:
I've decided around June or so, I'm going to brew an imperial stout to bulk age. Depending on how well it goes, I would like to eventually brew one every 6 months or so, so I can bottle them and age them and make slightly different variants.
I used to be big into stouts, but i find that stouts have just become shittier and shittier nowadays, from the commercial guys. It's rare to find just a base stout made well these days.Posted on 2/25/20 at 9:16 am to BugAC
So i've been cold crashing with the cold crash guardian, and it's working very well so far. The bladder that contains the CO2 has more than enough room for a 5 gallon batch. I fully inflated it with CO2, rather than hooking up to the fermenter during fermentation. So far, maybe 1/8th of the CO2 has been sucked back into the fermenter. Plan on kegging tonight when i get home. I have my filters in place in the keg, and on the sterile siphon starter, so hopefully, no stuck siphon. Plan on purging the keg and pushing the remaining water out of the keg, opening the keg top, add my keg hops (adding the hops to a ziplock and purging with CO2 for a few minutes), then purge again, then begin my siphon.
Posted on 2/25/20 at 9:57 am to BugAC
Alot of purging. I hope it works out for you. Just polished off my keg of Galaxy/Nelson NEIPA this weekend, just as it was beginning to turn. I thought it was just past its peak. Idk how I could have possibly had any oxygen intrusion, but I guess its just inevitable to some degree. Lasted about 4 weeks.
Replacing that keg, with 2 beers, a Centennial Blonde Ale and a Mexican Lager. Sampled both last night as I transferred them to carb up. Normally my warm, uncarbonated beers taste like shite, but I really liked both of these. I will be serving them at a party for some friends. I'm excited for this, it will be the first time I just put my keezer outside and let people have at my homebrew.
Replacing that keg, with 2 beers, a Centennial Blonde Ale and a Mexican Lager. Sampled both last night as I transferred them to carb up. Normally my warm, uncarbonated beers taste like shite, but I really liked both of these. I will be serving them at a party for some friends. I'm excited for this, it will be the first time I just put my keezer outside and let people have at my homebrew.
Posted on 2/25/20 at 10:29 am to BugAC
being that i ferment in a chest freezer i feel that it gets filled up with co2 during fermentation so when i cold crash it just sucks that co2 gas back in. 
Posted on 2/25/20 at 11:12 am to CarRamrod
quote:
being that i ferment in a chest freezer i feel that it gets filled up with co2 during fermentation so when i cold crash it just sucks that co2 gas back in.
I too ferment in a chest freezer, but i can't resist the urge to open the lid every day to see the little guys at work.
I'm hoping this zero oxygen attempt will garner different results from previous NEIPA's. NEIPA's are the biggest pain in the arse beers to make. I need to brew something easy, like a pilsner.
Posted on 2/25/20 at 12:40 pm to BugAC
Anyone in this thread ever have the Parish beer called The Fuzz? The used to brew it during the summer, but I have confirmed they have stopped making this beer. They probably haven't made it in 2 or 3 years. It was an awesome summer beer, with vanilla and peach notes... Would anyone happen to know anything about what base style of beer this was? Or how they got the vanilla and peach flavors? I've seen plenty stories on r/homebrew or homebrewtalk about how they emailed breweries and they sent back tons of info on how to brew their beer. I have a feeling Parish will not be so helpful .
ETA: Looks like it might be a wheat ale. Probably just Canebrake with some additions?
. ETA: Looks like it might be a wheat ale. Probably just Canebrake with some additions?
This post was edited on 2/25/20 at 12:42 pm
Posted on 2/25/20 at 1:15 pm to GeauxPack81
quote:
Anyone in this thread ever have the Parish beer called The Fuzz?
i did, but it was a long time ago.
quote:
Would anyone happen to know anything about what base style of beer this was? Or how they got the vanilla and peach flavors?
Yeah, appears to be an american wheat with peach and vanilla added. I'd start with an American wheat malt bill, and try 2 to 3 lbs/ gallon of peaches. Then an ounce or 2 of vanilla paste/puree, or you can add a couple of vanilla beans.
quote:
I have a feeling Parish will not be so helpful
You never know. Based on their response when i asked them if they used Vienna in Ghost about 4 years ago, and the brewer told me, "i can't tell you", probably not. But seeing as they probably aren't making that again, maybe they'll give you some help.
Posted on 2/25/20 at 1:24 pm to BugAC
quote:get youa tilt and you can watch it via your phone..... or hell put an old baby monitor in there!
I too ferment in a chest freezer, but i can't resist the urge to open the lid every day to see the little guys at work.
Posted on 2/25/20 at 1:51 pm to CarRamrod
quote:
get youa tilt and you can watch it via your phone....
Those are pretty cool. How accurate is yours?
quote:
or hell put an old baby monitor in there!
I'll try, but i don't think i can fit it in the carboy opening.
Posted on 2/25/20 at 1:55 pm to BugAC
quote:its a point or 2 off. but you dont use it for the accuracy, it is cool to see the trend an dyou know when fermentation is over with. Im going to buy a 2nd once i get back into brewing once i move.
Those are pretty cool. How accurate is yours?
here is my graph. the scale is messed up because this was a full fermentation. the red on the bottom of the graph. if i removed the other values you would see how the SG slowly started to move down then the drop then it leveling out. That odd value is what it throwing it all off
This post was edited on 2/25/20 at 1:59 pm
Posted on 2/25/20 at 8:51 pm to CarRamrod
Well, the oxygen free transfer seemed to work, with the filter screens in place. Hopefully this turns out great.
Posted on 2/28/20 at 9:46 am to CarRamrod
So i'm brewing a pilsner Sunday for my cousin's garfish boullette dinner he does every good friday. Glad to be brewing something i haven't brewed before. Been brewing nothing but sours, saisons, and NEIPA's with a porter sprinkled in, last year.
Grain bill is:
87% Pilsner
4% Acidulated Malt
4% Vienna
4% Carapils
Total of 7 oz. of Saaz hops interspersed between a 60, 30, 5, flameout, and drop addition. I currently have a starter going with WY2278 Czech Pilsner and WLP802 Czech Budejovice Lager strains. I am not planning on doing a decoction mash. However, if others feel it may be necessary for the style, then i'm all ears.
Oh, and here's my sour closet under the stairs. It's getting crowded in there.
In order (Clockwise) these guys are:
1) "not so quick" sour gose with spruce tips and juniper. Dry hopped with 2 oz. chinook and 2 oz. of spruce tips yesterday evening. This will be kegged next weekend.
2) Mixed ferm sour aging on 12 lbs of pears. This is generation 4 of my initial wicked weed built up dregs. This will be bottled in a few weeks.
3) Long in the tooth, Southern Solera - This is my solera batch. I already bottled the first pull, so this is the 2nd addition. 2nd pull won't be bottled for another 6 months.
4) L'Internationale Biere De Garde - Mixed ferm biere de garde inoculated with Bootleg biology saison parfait, Mad fermentationist blend, 2018 Spring Sour Solera and assorted dregs. I'll give this one a taste in a couple months and determine when it will be blended and bottled.
5) 3 gallons of mixed ferm sour - generation 3 of initial bootleg biology mad fermentationist blend. This still has a few months to age.
And the remaining fermenters
6) 1 gallon of my first mixed ferm saison dregs. This will be used to sour a full 5 gallon batch later on.
7) 1/2 gallon of my cherry sour. Need to add some more wort to the batch to remove head space, and that too will be used for inoculation. May end up blending with the 1 gallon above for a sour.
8 and 9) Mason jars of dregs from older sours. I'll have to taste to make sure these aren't acidic and may use to create some additional character for some of my sours.
10) 5 gallons of L'internationale Saison batch 2.0 - Base is a brett/sach saison, blended with 1 gallon of a mixed ferm sour. I'll let this sit for a couple weeks then dry hop and bottle.
Grain bill is:
87% Pilsner
4% Acidulated Malt
4% Vienna
4% Carapils
Total of 7 oz. of Saaz hops interspersed between a 60, 30, 5, flameout, and drop addition. I currently have a starter going with WY2278 Czech Pilsner and WLP802 Czech Budejovice Lager strains. I am not planning on doing a decoction mash. However, if others feel it may be necessary for the style, then i'm all ears.
Oh, and here's my sour closet under the stairs. It's getting crowded in there.
In order (Clockwise) these guys are:
1) "not so quick" sour gose with spruce tips and juniper. Dry hopped with 2 oz. chinook and 2 oz. of spruce tips yesterday evening. This will be kegged next weekend.
2) Mixed ferm sour aging on 12 lbs of pears. This is generation 4 of my initial wicked weed built up dregs. This will be bottled in a few weeks.
3) Long in the tooth, Southern Solera - This is my solera batch. I already bottled the first pull, so this is the 2nd addition. 2nd pull won't be bottled for another 6 months.
4) L'Internationale Biere De Garde - Mixed ferm biere de garde inoculated with Bootleg biology saison parfait, Mad fermentationist blend, 2018 Spring Sour Solera and assorted dregs. I'll give this one a taste in a couple months and determine when it will be blended and bottled.
5) 3 gallons of mixed ferm sour - generation 3 of initial bootleg biology mad fermentationist blend. This still has a few months to age.
And the remaining fermenters
6) 1 gallon of my first mixed ferm saison dregs. This will be used to sour a full 5 gallon batch later on.
7) 1/2 gallon of my cherry sour. Need to add some more wort to the batch to remove head space, and that too will be used for inoculation. May end up blending with the 1 gallon above for a sour.
8 and 9) Mason jars of dregs from older sours. I'll have to taste to make sure these aren't acidic and may use to create some additional character for some of my sours.
10) 5 gallons of L'internationale Saison batch 2.0 - Base is a brett/sach saison, blended with 1 gallon of a mixed ferm sour. I'll let this sit for a couple weeks then dry hop and bottle.
This post was edited on 2/28/20 at 11:08 am
Posted on 2/28/20 at 10:53 am to BugAC
I do not brew sours, so there may be a distinction, but my wife throws a fit about odors if I have more than two or three beers/wines fermenting at the same time.
Posted on 2/28/20 at 10:58 am to AggieHank86
quote:
I do not brew sours, so there may be a distinction, but my wife throws a fit about odors if I have more than two or three beers/wines fermenting at the same time.
Didn't know you brewed, hank.
Well my room under the stairs is accessed by an insulated door in the garage. I have a small vent that leads from the beer room to the pantry, but i don't really get any aromas. And once primary fermentation is done, the aroma fades.
Posted on 2/28/20 at 11:56 am to BugAC
quote:Couple of decades. Got started just to have access to something other than American pilsners. With the boom of craft beers, it gets harder and harder to brew something that isn’t readily-available at Specs or Twin.
Didn't know you brewed, hank.
Today on tap: English Dark Mild, Scots Wee Heavy, Rum/Oak Russian Imperial Stout and an Irish Red. And I can buy any of those except the EDM at Specs for a reasonable price. But I HAVE honed my standby recipes to the point that I like them better than most retail brews.
I use a space under the stairs as well, but it is also my AV closet, containing all the hardware for the theatre and sound system for the family room and such. So I have to keep it cool for both the beer and theelectronics. I run a ten-inch fan (computer case style) and vent the air continuously into the family room.
I love the smell, but it CAN be fairly “prevalent” the week after Brew Day.
This post was edited on 2/28/20 at 12:00 pm
Posted on 2/28/20 at 3:59 pm to BugAC
Shout out to Parish Brewing Co.
They actually responded and gave me a few insights on what they use to make The Fuzz.
They actually responded and gave me a few insights on what they use to make The Fuzz.
Posted on 3/6/20 at 8:19 am to GeauxPack81
What's going down in the homebrew world this weekend?
I'm kegging my "kettle sour" spruce gose tonight. If you recall, it didn't sour enough in the kettle, so i bought some lacto and pitched it after the fact. Already started chilling it, need to measure and taste. I'm sure it's fine.
I brewed a pilsner last weekend and everything is still going according to plan. Increased my efficiency by a couple points as well. Think i'm fully dialed in on my current setup. One thing about lagers, fermentation doesn't smell as good as when doing NEIPA's.
I'm going to try to bottle my L'internationale Saison sunday. Dry hopped with 4 oz. of hops yesterday. This is a brett saison blended with 1 gallon of mixed ferm sour. It was blended about 3 weeks ago, so the sourness should have spread a little and made it a nice tartness. This may be my favorite beer i've ever made. Made it last year and it was gone too quickly.
Also will probably bottle a mixed ferm sour thats been sitting on pears and french oak for about 4 or 5 weeks.
Next on the brewing schedule (in no particular order):
a) I still have 2 or 3 more vials of differing brett left, so with that, i want to try and brew a Brett NEIPA, once the current NEIPA is floated.
b) Since i'm bottling a couple sours, that means i need to brew a sour batch to put on top the dregs. I'll probably do a 6 gallon batch, split it, and inoculate with whats in my 1 gallon demijohns, and the dregs of what i just bottled.
c) Still want to brew a Flanders red. Not sure if this will be the batch above or a separate 5-6 gallon batch.
d) Want to brew a Saison Dupont Cuvee' Dry hopping Styrian Wolf clone. I've been drinking a lot of this lately. Love the crispness with the slight funky notes, coupled with some nice hoppiness. Would be great to have a keg of this on tap.
e) i also want to start competing again. I haven't competed in a homebrew competition since i won gold and best of show in the Robert's Cove German Fest 4 or 5 years ago. I've been avoiding them because I just brew what i want to drink, and if the style is appropriate for a nearby homebrew competition, then that's the one i'll enter. However, not many local competitions within the bayou state circuit accept mixed ferm sours, and all of my sours are in mostly bombers or 500 mL bottles. I'm also finding that i'm appreciating a wider array of beer styles nowadays, after being on an intense hop/sour kick for a few years. Pilsner has been one that i really enjoy, and i read about a British Golden Ale that also sounds interesting.
I'm kegging my "kettle sour" spruce gose tonight. If you recall, it didn't sour enough in the kettle, so i bought some lacto and pitched it after the fact. Already started chilling it, need to measure and taste. I'm sure it's fine.
I brewed a pilsner last weekend and everything is still going according to plan. Increased my efficiency by a couple points as well. Think i'm fully dialed in on my current setup. One thing about lagers, fermentation doesn't smell as good as when doing NEIPA's.
I'm going to try to bottle my L'internationale Saison sunday. Dry hopped with 4 oz. of hops yesterday. This is a brett saison blended with 1 gallon of mixed ferm sour. It was blended about 3 weeks ago, so the sourness should have spread a little and made it a nice tartness. This may be my favorite beer i've ever made. Made it last year and it was gone too quickly.
Also will probably bottle a mixed ferm sour thats been sitting on pears and french oak for about 4 or 5 weeks.
Next on the brewing schedule (in no particular order):
a) I still have 2 or 3 more vials of differing brett left, so with that, i want to try and brew a Brett NEIPA, once the current NEIPA is floated.
b) Since i'm bottling a couple sours, that means i need to brew a sour batch to put on top the dregs. I'll probably do a 6 gallon batch, split it, and inoculate with whats in my 1 gallon demijohns, and the dregs of what i just bottled.
c) Still want to brew a Flanders red. Not sure if this will be the batch above or a separate 5-6 gallon batch.
d) Want to brew a Saison Dupont Cuvee' Dry hopping Styrian Wolf clone. I've been drinking a lot of this lately. Love the crispness with the slight funky notes, coupled with some nice hoppiness. Would be great to have a keg of this on tap.
e) i also want to start competing again. I haven't competed in a homebrew competition since i won gold and best of show in the Robert's Cove German Fest 4 or 5 years ago. I've been avoiding them because I just brew what i want to drink, and if the style is appropriate for a nearby homebrew competition, then that's the one i'll enter. However, not many local competitions within the bayou state circuit accept mixed ferm sours, and all of my sours are in mostly bombers or 500 mL bottles. I'm also finding that i'm appreciating a wider array of beer styles nowadays, after being on an intense hop/sour kick for a few years. Pilsner has been one that i really enjoy, and i read about a British Golden Ale that also sounds interesting.
This post was edited on 3/6/20 at 8:20 am
Posted on 3/6/20 at 9:05 am to BugAC
I'm still finishing up my last two homebrews. I can't in good conscience brew another until I'm closer to finishing the beer I have. Planning to do an all sabro neipa with the sabro that i got on flash sale a couple weeks ago. One of you guys had been singing the praises of their all sabro neipa a few months back which inspired me to try it. Can't remember which of you brewing Titans it was though.
Posted on 3/6/20 at 9:46 am to BugAC
quote:
What's going down in the homebrew world this weekend?
Probably not a whole lot. Our club is having a little altbier competition next month and that's one of my favorite styles so I brewed one up a while back and it's lagering. It should be carbed by now so I might put one of those kegs on tap.
Other than that, I need to plan my next brew. I'm thinking maybe German pilsner for the summer but I need to clear out some room in the lagering fridge for two more kegs. If I go that route, I'll also need to check inventory and make sure I have some Tettnanger on hand.
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