Posted by
Message
puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
Man, beer smith is opening up a whole new world for me. There's so much to look at that I am getting bogged down in the details. Is your recipe for a 5 gallon batch?

Going back to your recipe, can I ask you why you used acid malt? to lower your mash ph?

Based on my local water profile the calcium is only 30ppm and the ph is 8.2. I am adding some CaCl2 to bump up Ca concentration and try to get the mash ph down for better conversion. In playing around with beer smith, i took the acid malt out and my est. mash ph would be 5.72. Adding a half pound back brings it down to 5.44.

I'm also subbing liberty for you hallertau since my lhbs doesn't have any and all I had was summit and sabro lying around. Think I will save the sabro for dry hopping or another ipa.

Which mash method do you use? single infusion medium body?


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:

Man, beer smith is opening up a whole new world for me. There's so much to look at that I am getting bogged down in the details.


Just take it a little at a time. Focus on your recipe formulation, your OG/FG, and your Mash efficiency at first. The rest will come as you use it more.

quote:

Is your recipe for a 5 gallon batch?


Yes

quote:

Going back to your recipe, can I ask you why you used acid malt? to lower your mash ph?


Yes, to lower mash ph. This was before i started using lactic acid.

quote:


Which mash method do you use? single infusion medium body?



Single infusion, light body, 150 degrees. However, i had horrible efficiency and it was likely due to making mash temp adjustments by adding hot/cold water (again, this was 4 years ago so i don't remember all the details). I recorded my FG at 1.020, but if i was mashing at 150, it should have finished around 1.012. That being the case, if you want to recreate as close as possible, i'd shoot for 152-154 mash temp range.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
On another note, my spruce gose was a fail. It did not acidify and i added too much spruce, so now it just tastes like soap. I'm going to give it a week or 2, but i'll probably end up dumping it.

Which means, my next gose will be brewed pretty soon. Thinking of doing a mango/apricot gose. May try to add coconut in the mash and see if that does anything to it. I've tried this before, and it was a failure, mainly because i didn't leave nearly enough head space for the mangos. Ended up having a huge blowoff from the refermentation, exposing the beer to ambient air for about a day, and then the coconut and the brett i used to ferment it with, made it taste like vomit.


puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
Speaking of blowoff, did you use one for the hefe? I hear the wlp300 can be pretty vigorous.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:

Speaking of blowoff, did you use one for the hefe? I hear the wlp300 can be pretty vigorous.




Don't remember. I've been using fermcap S mostly, to combat blowoffs, recently. At that time, i'm not sure if i did either.


Replies (0)
Replies (0)
00
GeauxPack81
California Fan
Member since Dec 2009
9759 posts

re: Homebrewing Thread: Volume II
My beers were a hit at our party last weekend. Finished the entire keg of Mexican Lager, save for maybe 1 or 2 pours still left in there. Killed maybe 2/3rds of the Blonde Ale.

I'm now onto planning my next few brews. I went to go by ingredients from LA Homebrew the other day, and they are completely out of 2-Row. They need to get it together. They were out of 2-Row when I bought ingredients for my Blonde Ale too, so I had to sub Pale Ale malt. Naturally the Blonde came out darker/maltier than I wanted when I created the recipe.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:

I'm now onto planning my next few brews.


Same here. Since my Spruce Gose was a fail for several reasons:

1) Didnt' make a lacto starter
2) Over spruced

It tastes like soap. It will be a dumper for sure. SO that means, going to brew next week. Brewing another kettle sour, but this time, doing it right. I formulated 2 recipes, a Strawberry Shortcake sour and a Key Lime Pie Sour.

Will most likely go with the strawberry shortcake kettle sour. Plan to do a 50/50 pilsen/wheat grain bill but add actual shortcakes to the mash, just out of curiosity. I'll then brew as normal, add a lb. of lactose, ferment, and add 18-20 lbs of strawberries, puree'd, a couple vanilla beans.

This will be my first attempt at adding lactose, and doing anything other than a simple fruit addition to a beer.

For the key lime pie gose recipe, i would use the same grain bill and add 8 sleeves of graham crackers to the mash, 4 cups of key lime, 2 lb. milk sugar, and 2 tbsp of vanilla puree' to the boil (last 10 minutes). Then add 2 cups key lime, 3 sleeves graham crackers, and 1 tbsp vanilla puree' to the keg in a muslin bag. (found a recipe online that suggested these proportions.

ETA: also, Lahomebrew has 2 row, online.
This post was edited on 3/12 at 9:41 am


puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
My water quality report doesn't list magnesium on their primary or secondary analyses. Is there a way to calculate it's concentration? I used an online calculator where I put in hardness (80) and calcium (32) but the value it gave me for magnesium concentration was less than 1mg/L. Does that seem reasonable?


Replies (0)
Replies (0)
00
GeauxPack81
California Fan
Member since Dec 2009
9759 posts

re: Homebrewing Thread: Volume II
Dang, those sound interesting. Let me know how they turn out, and if they are good I would love to save that recipe for this summer.

Did you try to add any to your cart online? I get limited to 1 pound, it says any more than that is out of stock

ETA: puffulufogous, that seems reasonable. BR has MG less than 1 as well... You can try emailing your water company to get a more detailed breakdown.
This post was edited on 3/12 at 9:24 am


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:

Did you try to add any to your cart online? I get limited to 1 pound, it says any more than that is out of stock


Ah, no i didn't. I just clicked on the grain and it said "in stock".

ETA: Call them up or message them. More than likely, a shipment will be coming in this week.
This post was edited on 3/12 at 9:50 am


puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
Hope everyone out there is faring well. I'm getting ready to brew Bug's hefe with some blood orange and I wanted to review a couple things that I decided based on information from beersmith. Please give me some feedback.

I ended up going the acid malt route rather than try to add acid for simplicity sake, but reduced the acid malt to 6oz. Beer smith says the adjusted mash pH will be 5.56 and while it would be nice to have it lower, adding more acid malt would've increased the OG even higher that the 1.052 that Bug's recipe called for. I know acid malt can be somewhat variable in how much lactic acid it lends to the mash, but I am trying to simplify my brew day that will be complicated by my standards.

Speaking of water I am going to use my local water and add CaCl and Epsom per beer smith recommendations. Using distilled would've forced me to do a lot more additions. I called LHBS and asked what most people around here were doing for water chemistry. He said 95% of people aren't fooling with chemistry at all, but if you want the best outcomes you should try to adjust chemistry.

I subbed liberty 4% for hallertau because it was a noble hop substitute that my LHBS had on hand.

To this point I've made my the first stage of my starter. My yeast (wlp300) was manufactured in February, and beersmith is calling for 245B cells. I dont have a huge starter vessel, so I followed beer smith recommendation for a two stage 1.4 and 1.6L starter. The first starter went for 20 hours or so and slowed down, so I am currently crashing it in the fridge before doing the second starter in the AM. I understand that hefe yeasts are less floculent by design so I wanted to give it 10 or so hours to crash, rather than decanting off good yeast. Planning on letting the second stage go for a full 24 hours. Planning to brew on tuesday so I will pitch the full second starter then.

I zested, peeled and separated 4lbs of blood oranges before freezing the zest and flesh separately. Planning to add the zest to the boil with 10 minutes left and using the flesh for secondary ferm. I kinda mashed up the flesh a bit before freezing so the liquid could get out of the skin but tried to leave most of the skin intact so that I wouldn't have as many issues with skins blocking up the siphon. Will probably try to fit the segments in a mesh bag inside the secondary fermenter.

Haven't decided if I want to throw in an oz or two of sabro at biotrans. This is already a non traditional hefe with the addition of the fruit.

Beer smith is calling for a mash temp of 148. Is that what you'd recommend Bug?


BigPerm30
Chicago Cubs Fan
Member since Aug 2011
16757 posts

re: Homebrewing Thread: Volume II
I’m interested in Bugs answer as well. I brewed my kettle sour on Thursday/Friday. It was 2row, Wheat and acid malt. The PH was at about 5 after the mash. I added some lactic acid to get it to 4.5. I lowered the temp to 95 then pitched 1 container of good belly juice and let it ride for about 22 hours. It got to a PH of about 3.35 and I boiled it and added about half oz of cascade at 20 minutes. It’s in the fermenter with US-05. I’m excited for this one.


Replies (0)
Replies (0)
00
GeauxPack81
California Fan
Member since Dec 2009
9759 posts

re: Homebrewing Thread: Volume II
Nice! Looks like you are making progress. I've made I think 15 beers now, and I've learned something new just about every time... I was hesitant to start with water chemistry at first, but it really is super easy and makes your beers much better. I only have Calcium Chloride, Gypsum, and Lactic Acid that I add... I would probably save the Sabro hops, you will already be getting a good blood orange flavor. But, it's your beer, I'm sure it will be good either way.


I brewed my Single-Hop APA today with Sabro hops. Wasn't a super strong scent compared to some of the other hops I've used, but I loved the coconut/pineapple it gave off. Interested to see how this one turns out. I'll be dry-hopping in a week and kegging the week after.


Replies (0)
Replies (0)
00
BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:


Beer smith is calling for a mash temp of 148. Is that what you'd recommend Bug?


Sorry about the late response. My goal for mash temps was initially 150 as stated earlier, I messed up my efficiency pretty bad and it ended up with an FG around 1.020, which is pretty high. If I were to brew it again, I’d aim for 150-152


puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
Image: https://i.imgur.com/WMxHKDh.jpg


Pitched my second starter this am and wife texts saying it's spewing all over the counter. Guess I've got some healthy yeast lol
This post was edited on 3/16 at 8:16 am


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
quote:

Pitched my second starter this am and wife texts saying it's spewing all over the counter. Guess I've got some healthy yeast lol


It's a pain to have to clean it up, but it's awesome when it happens. I'm going to try and brew the strawberry shortcake quick sour friday afternoon.


Replies (0)
Replies (0)
00
CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
50962 posts

re: Homebrewing Thread: Volume II
do yall boil the starter liquid in those demijohns? I have a large flask i use but it is kind of a pain to store so om looking for other options.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
36767 posts

re: Homebrewing Thread: Volume II
I’m not sure the Demi johns are rated for that kind of heat.


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
50962 posts

re: Homebrewing Thread: Volume II
i didnt think so. the flasks i have are rated for that, they are just so big. maybe i can just get a larger beaker.....hmmmm..
This post was edited on 3/16 at 12:11 pm


Replies (0)
Replies (0)
00
puffulufogous
USA Fan
New Orleans
Member since Feb 2008
6098 posts

re: Homebrewing Thread: Volume II
No. Boiled in a saucepan and let it cool covered in a water bath before transferring to the container I pictured or my 1.5 L Erlenmeyer flash. I used the Erlenmeyer for the smaller starter but this starter is 1.6l plus the yeast slurry from the first starter


Replies (0)
Replies (0)
10
first pageprev pagePage 208 of 217next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram