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Message
re: Homebrewing Thread: Volume II
Posted on 3/6/20 at 9:56 am to BugAC
Posted on 3/6/20 at 9:56 am to BugAC
Happy Friday!
I am serving 2 beers at a Mexican themed party I am hosting this weekend. I made a Mexican lager and a blonde ale. I sampled both last night, and the Mexican lager is awesome, one of my better beers relative to the style that I have ever made. The blonde is good, but not anything special. I think it will appeal to most people at the party, but it is pretty boring. If I brewed it again I would add some dry hops to add a little something to the malts.
Next up for me:
1) Sabro APA (March/April) - The first in hopefully a series of Single Hop APAs. I really like the style right now, and I want to learn the profiles of all the hops I keep buying. Probably brew a different one every 2-3 brews with Galaxy, Citra, Vic Secret, El Dorado, and anything else I want to try.
2) The Fuzz clone (March/April)- Shout out to Parish for providing some great tips. Would love to make my own peach puree with fresh LA peaches whenever they are sold at the BR farmers market, but that might be a little ambitious.
3) Pina Colada NEIPA (April/May)- Always wanted to brew one of these since I love pina coladas.
4) Kolsch (May/June) - Brewed this last year, and it I thought it was a great example of the style.
5) Imperial Stout (May/June) - I want to brew this sometime near the summer, where I can ferment it for about a month then let it bulk age for 5-6 months and be ready for Christmas.
6) Oktoberfest (August?) - Haven't done too much research to see how long in advance I need to brew this to have it ready for October, but I want to make one this year.
I also want to enter a homebrew competition eventually. I think I might try to time the making of my Kolsch with one, since I think I did a good job with that style. Although I fully expect to get back comments shitting on a beer that I previously thought was really good
. If anyone has instagram, they can follow my brewery @geauxpackbrewingco where I post all the beers I actually end up making.
I was the one that mentioned the flash sale in this thread. I bought some last year during another sale after others in this thread were raving about it. I still haven't brewed using it, but as you can see it is next on my list. I will let you know what its like.
I am serving 2 beers at a Mexican themed party I am hosting this weekend. I made a Mexican lager and a blonde ale. I sampled both last night, and the Mexican lager is awesome, one of my better beers relative to the style that I have ever made. The blonde is good, but not anything special. I think it will appeal to most people at the party, but it is pretty boring. If I brewed it again I would add some dry hops to add a little something to the malts.
Next up for me:
1) Sabro APA (March/April) - The first in hopefully a series of Single Hop APAs. I really like the style right now, and I want to learn the profiles of all the hops I keep buying. Probably brew a different one every 2-3 brews with Galaxy, Citra, Vic Secret, El Dorado, and anything else I want to try.
2) The Fuzz clone (March/April)- Shout out to Parish for providing some great tips. Would love to make my own peach puree with fresh LA peaches whenever they are sold at the BR farmers market, but that might be a little ambitious.
3) Pina Colada NEIPA (April/May)- Always wanted to brew one of these since I love pina coladas.
4) Kolsch (May/June) - Brewed this last year, and it I thought it was a great example of the style.
5) Imperial Stout (May/June) - I want to brew this sometime near the summer, where I can ferment it for about a month then let it bulk age for 5-6 months and be ready for Christmas.
6) Oktoberfest (August?) - Haven't done too much research to see how long in advance I need to brew this to have it ready for October, but I want to make one this year.
I also want to enter a homebrew competition eventually. I think I might try to time the making of my Kolsch with one, since I think I did a good job with that style. Although I fully expect to get back comments shitting on a beer that I previously thought was really good
. If anyone has instagram, they can follow my brewery @geauxpackbrewingco where I post all the beers I actually end up making. quote:
puffulufogous
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.
I was the one that mentioned the flash sale in this thread. I bought some last year during another sale after others in this thread were raving about it. I still haven't brewed using it, but as you can see it is next on my list. I will let you know what its like.
2
Posted on 3/6/20 at 12:01 pm to GeauxPack81
Yakima Valley Hops with another Flash Sale. Looks like its a 1st Friday of every month thing... $14 for a pound of 2019 Mosaic. I definitely don't need more hops, when I am struggling to go through the ones I do have, but dammit thats a good price. Might end up just biting the bullet.
Posted on 3/6/20 at 12:25 pm to MountainTiger
quote:
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
When i first started getting into brewing, all i wanted to brew was an oktoberfest and a german alt. Then i realized they were lagers, and didn't have the equipment for that at the time. Fast forward 9 years later and i've still only brewed 2 lagers. An oktoberfest 2 years ago, and a Bohemian Pilsener last weekend. Been having too much fun with Ales, but if this pilsener turns out good, i may do a few more lagers this year.
Posted on 3/6/20 at 12:40 pm to GeauxPack81
quote:
1) Sabro APA (March/April) - The first in hopefully a series of Single Hop APAs. I really like the style right now, and I want to learn the profiles of all the hops I keep buying. Probably brew a different one every 2-3 brews with Galaxy, Citra, Vic Secret, El Dorado, and anything else I want to try.
Man, sabro is such a great hop. I'm almost depleted of my sabro stock. Will probably make a pretty big order at Yakima valley next week for some new stuff. Thinking Citra, Galaxy, Amarillo, something new, and a couple lbs of lambic hops (they are only like $4 for a lb of aged hops). I also made an El Dorado Pale Ale, but it was when i was bottling, and became heavily oxygenated. I dumped them.
quote:
Shout out to Parish for providing some great tips. Would love to make my own peach puree with fresh LA peaches whenever they are sold at the BR farmers market, but that might be a little ambitious.
The only thing i'd warn against puree', is how do you plan to rack into a keg/bottles? I puree'd fruit before for some sours, and i clogged up my siphon and keg posts several times with all of the gunk in there. I'd recommend just dicing the peaches, freezing, thaw, then dump in the fermenter.
quote:
3) Pina Colada NEIPA (April/May)- Always wanted to brew one of these since I love pina coladas.
If you do, i'll trade beer with you! I haven't found the secret to coconut yet. I've made 2 porters using coconut, and it tasted fantastic early on. But after a week or 2 in the keg, the coconut disipated very quickly. However, maybe now that my oxygen free transfers work now, that may help.
quote:
6) Oktoberfest (August?) - Haven't done too much research to see how long in advance I need to brew this to have it ready for October, but I want to make one this year.
Use the quick lager method. Brulosophy. I too, plan to brew an oktoberfest this fall.
quote:
Although I fully expect to get back comments shitting on a beer that I previously thought was really good
Yeah, but they are helpful and aren't "beer is gross". They give you enough insight to help you fix what was off about them.
quote:
If anyone has instagram, they can follow my brewery @geauxpackbrewingco where I post all the beers I actually end up making.
I need to setup one of these for mine. I currently have mine on facebook. Delta Rising Craft Brewery page. ETA: Your labels are awesome!
This post was edited on 3/6/20 at 12:42 pm
Posted on 3/6/20 at 1:11 pm to BugAC
So i have officially started packing up all my brew stuff.... right at i ran out of beer. Who wants to give me a full keg of something?
Posted on 3/6/20 at 1:24 pm to BugAC
All great info! Thank you
I'm down. Although, I haven't brewed with coconut at all yet, so I probably will run into some issues as well.
Your labels are legit, perfect to go on bottles for a mixed ferm sour.
quote:
If you do, i'll trade beer with you!
I'm down. Although, I haven't brewed with coconut at all yet, so I probably will run into some issues as well.
Your labels are legit, perfect to go on bottles for a mixed ferm sour.
This post was edited on 3/6/20 at 1:25 pm
Posted on 3/6/20 at 1:26 pm to CarRamrod
quote:
So i have officially started packing up all my brew stuff.... right at i ran out of beer. Who wants to give me a full keg of something?
Bring a growler to the house and i'll throw in some bottled sours.
Posted on 3/6/20 at 2:03 pm to BugAC
Critique my lawnmower beer for my wife. I’m brewing this next week
5 gallon batch
5 lbs 2-row
2 lbs Maris Otter
2 lbs Pilsner
.5 lbs Rice Hulls (sick of stuck sparges)
149 degrees for 60 minutes
167 degrees for 10 minutes
60 minute boil
1 oz of Azacca at 10 minutes
Wyeast 1332
I’ve also got S-05 and Bootleg Oslo Kveik
Thoughts?
5 gallon batch
5 lbs 2-row
2 lbs Maris Otter
2 lbs Pilsner
.5 lbs Rice Hulls (sick of stuck sparges)
149 degrees for 60 minutes
167 degrees for 10 minutes
60 minute boil
1 oz of Azacca at 10 minutes
Wyeast 1332
I’ve also got S-05 and Bootleg Oslo Kveik
Thoughts?
Posted on 3/6/20 at 2:13 pm to BugAC
quote:
When i first started getting into brewing, all i wanted to brew was an oktoberfest and a german alt. Then i realized they were lagers, and didn't have the equipment for that at the time. Fast forward 9 years later and i've still only brewed 2 lagers. An oktoberfest 2 years ago, and a Bohemian Pilsener last weekend. Been having too much fun with Ales, but if this pilsener turns out good, i may do a few more lagers this year.
Overall, lagers are kind of boring compared to the huge variety of beers in the ale world. That said, there are a few lagers I really like. My German pilsner is one of my favorite beers and I love a good Vienna -- similar to O'fest but a little lighter and crisper. Technically altbier is an ale but I always thought of it as a hybrid. A little bit ale and a little bit lager.
Posted on 3/6/20 at 2:27 pm to BigPerm30
quote:
Critique my lawnmower beer for my wife. I’m brewing this next week
Personally, for an easy drinker, i'd go with either S-05 or Kveik. Never used the kveik strain before, so i dont know how that would taste but i hear good things.
Also, add more hops. Preferably a short boil charge to up your IBU's to around 35/45, and add some dry hops, if that's what you like.
Posted on 3/6/20 at 2:34 pm to BugAC
She’s not huge into hops. I was trying the keep the IBUs less than 20. I may use the S05. I think I got a bad batch of Kveik last time so they sent me some more. I’m gun shy about using it again. I think I’m going to use the Kveik during the summer and just let it ferment outside my chamber.
I’m also brewing a kettle sour next week. That’ll be my first time dabbling in sours. I bought the PH meter you recommended. I’ve got a grainfather so holding 90 degrees during the souring process shouldn’t be an issue.
I’m also brewing a kettle sour next week. That’ll be my first time dabbling in sours. I bought the PH meter you recommended. I’ve got a grainfather so holding 90 degrees during the souring process shouldn’t be an issue.
Posted on 3/9/20 at 8:00 am to BigPerm30
I've realized that I have less beer than I thought I did. Thinking of doing a hefeweizen with some blood orange thrown in. Any tips? My buddy has his own setup and wants to do a hoegarden clone so we may brew together at the same time.
Posted on 3/9/20 at 8:40 am to puffulufogous
Here's my recipe that i won gold and best of show with back in 2015. Haven't brewed it since. I had horrible efficiency, yet it still won an award.
OG: 1.052
FG: 1.020
ABV: 4.2%
MASH Temp: 150
Grain Bill
40.7% White Wheat
20.3% Pilsen
6.8% Rice Hulls
5.1% Acidulated Malt
3.4% Carapils
Hops
.5 oz. Hallertauer - 60 min.
.5 oz. Hallertauer - 30 min.
Yeast
WLP300 Hefeweizen Ale - I believe i fermented in the warmer side of the recommended range to enhance some of the clove/banana esters. Around 71/72 i believe.
Scored a 43.3 out of 50. Won gold in the category, and best of show for the competition.
OG: 1.052
FG: 1.020
ABV: 4.2%
MASH Temp: 150
Grain Bill
40.7% White Wheat
20.3% Pilsen
6.8% Rice Hulls
5.1% Acidulated Malt
3.4% Carapils
Hops
.5 oz. Hallertauer - 60 min.
.5 oz. Hallertauer - 30 min.
Yeast
WLP300 Hefeweizen Ale - I believe i fermented in the warmer side of the recommended range to enhance some of the clove/banana esters. Around 71/72 i believe.
Scored a 43.3 out of 50. Won gold in the category, and best of show for the competition.
This post was edited on 3/9/20 at 8:53 am
Posted on 3/9/20 at 9:21 am to BugAC
Wow that's awesome. Thanks. Wanted to add a little fruit. Was thinking about juicing and zesting 4 bloodoranges and adding them to the last couple minutes of the boil. Thoughts?
ETA regarding hops since I'm not doing a traditional hefe can I use another hop that I have lying around that contributes the same aau?
ETA regarding hops since I'm not doing a traditional hefe can I use another hop that I have lying around that contributes the same aau?
This post was edited on 3/9/20 at 9:26 am
Posted on 3/9/20 at 9:40 am to puffulufogous
Depends on how much bloodorange flavor and aroma you want to come through in the beer.
Boil is the safe way to avoid any sort of infection, but I don't think you will get too much of the aroma and most of the bloodorange sweetness will ferment out. If you want a more pronounced bloodorange, I would add it to a secondary fermentation. When adding to a secondary though, you either need to pasteurize the fruit (or use canned products), add a campden tablet, or just hope that the beer has a high enough alcohol content that no sort of bacteria will live.
... Or at least thats how I understand it. BugAC can speak to this far more than I can. I have added fruit to 2 beers. One I used canned grapefruit juice and racked my beer ontop of it. The other I made a tincture using lemon zest and vodka and added it straight to my serving keg. The grapefruit came out good, but the lemon was barely noticeable.
Boil is the safe way to avoid any sort of infection, but I don't think you will get too much of the aroma and most of the bloodorange sweetness will ferment out. If you want a more pronounced bloodorange, I would add it to a secondary fermentation. When adding to a secondary though, you either need to pasteurize the fruit (or use canned products), add a campden tablet, or just hope that the beer has a high enough alcohol content that no sort of bacteria will live.
... Or at least thats how I understand it. BugAC can speak to this far more than I can. I have added fruit to 2 beers. One I used canned grapefruit juice and racked my beer ontop of it. The other I made a tincture using lemon zest and vodka and added it straight to my serving keg. The grapefruit came out good, but the lemon was barely noticeable.
Posted on 3/9/20 at 10:02 am to GeauxPack81
quote:
... Or at least thats how I understand it. BugAC can speak to this far more than I can
Majority of my fruiting is in sour beers. The acidity already present is enough to kill anything that may be on the fruit. The ph of wort for even a clean ale is usually low enough to prevent bugs from carrying over, and the alcohol present is also a good preventative of any lactic acid bacteria staying alive.
I will say, though. If i was fruiting, i'd simply add the actual fruit meat into secondary. I wouldn't worry about sanitizing it, but you could if that's a concern. I'd also add the zest of the orange around 10 minutes left in the boil. It's amazing how just a couple oz. at 10 minutes can impart on the beer.
FWIW, i used blood oranges in a clean saison a while back (before i started brewing sour beers). I took the meat out of the fruit, cut it up so it would fit in the neck of the carboy, and froze it for a couple days, then thawed and added to the carboy.
This post was edited on 3/9/20 at 10:04 am
Posted on 3/9/20 at 11:51 am to BugAC
quote:
will say, though. If i was fruiting, i'd simply add the actual fruit meat into secondary. I wouldn't worry about sanitizing it, but you could if that's a concern. I'd also add the zest of the orange around 10 minutes left in the boil. It's amazing how just a couple oz. at 10 minutes can impart on the beer.
If a typical hefe is 4.5% do you think the alcohol content will be high enough to inhibit bugs from the fruit? I will probably follow the strategy you used for your saison. Any thoughts on used some sabro or comet that I have laying around instead of the hallertau?
Posted on 3/9/20 at 12:55 pm to puffulufogous
quote:
If a typical hefe is 4.5% do you think the alcohol content will be high enough to inhibit bugs from the fruit?
Yeah, you should be fine.
quote:
Any thoughts on used some sabro or comet that I have laying around instead of the hallertau?
Go for it. I was brewing for style guidelines, i think. Add a round of dry hops in there, maybe.
Posted on 3/9/20 at 7:51 pm to BugAC
hey bug,
your grain bill doesn't total 100%. Could you tell me the weight you used of each and I can scale it in beersmith? I just downloaded it and I am trying to figure it out.
your grain bill doesn't total 100%. Could you tell me the weight you used of each and I can scale it in beersmith? I just downloaded it and I am trying to figure it out.
Posted on 3/9/20 at 8:29 pm to puffulufogous
Just checked, when I brewed it, for some reason it brought in blueberries as a grain.
Anyway:
6 lbs white wheat
3 lb Pilsen
12 oz acidilated malt
8 oz carapils
1 lb rice hulls (probably not needed)
Anyway:
6 lbs white wheat
3 lb Pilsen
12 oz acidilated malt
8 oz carapils
1 lb rice hulls (probably not needed)
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