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re: Homebrewing Thread: Volume II
Posted on 6/13/16 at 9:14 am to BMoney
Posted on 6/13/16 at 9:14 am to BMoney
Kegging both of my beers tonight for the Nottoway beer fest on Saturday. Added a bunch of coffee beans to my porter yesterday, and it doesn't take long to impart that flavor. Citra IPA has been dry hopped since Wednesday and is cold crashing now.
0
Posted on 6/13/16 at 10:35 am to AvenueBreuxhaus
quote:
Do it Bug. I grabbed a pre filled 10 lb'er today at the homebrew shop.
I did. I just have to go get my 5 lb'er tested and refilled.
On another note, i kegged my french benefits saison last week and had a pull after some force carbing. It still needs a few more days to condition, but it's pretty good. For those that don't remember, it's a French Saison (this is my 3rd iteration of the beer) using Wyeast 3711. I altered the recipe a little. I started by reducing the alcohol content from 7.1 to 6.3. I used Nelson Sauvin hops instead of Amarillo and added a whirlpool addition as well as a dry hop addition of Nelson. And i pitched brett brux blend from gigayeast one day into fermentation and let it ferment out for 3 weeks.
FG = 1.006 and is 6.3% ABV at 24 IBU's.
Recipe is 50% Pilsen (Franco Belge), 35% Pale Ale (Franco Belge), 10% Wheat and 5% Caravienne.
My first impression, are that it has a great fruity taste up front from the nelson hops. It is dry, but the brett cuts some of the dryness and makes it taste fuller. I also find that teh brett cuts back on some of the spiciness that comes with 3711. I'm pretty excited to drink this beer when it's fully ready. This is a good one.
Oh, and i think i got my brother into homebrewing now. He loves sours and belgian ales so he's probably going to start off with a saison then jump into sours.
This post was edited on 6/13/16 at 10:46 am
Posted on 6/16/16 at 7:17 am to BugAC
Checked up on my sour yesterday, as i saw some pellicle starting to form yesterday. Here's a picture of it.
I checked the sourness of it a couple weeks ago, and the ph is at 3.28. I really don't want it to acidify anymore, as i think it will be too tart for my liking. However, i do want more of the brett to take over. Is Brett character more reliant on time? I'm not planning on bottling until i have stable gravity for at least 2 months.
Beer is 3 months old right now.
I checked the sourness of it a couple weeks ago, and the ph is at 3.28. I really don't want it to acidify anymore, as i think it will be too tart for my liking. However, i do want more of the brett to take over. Is Brett character more reliant on time? I'm not planning on bottling until i have stable gravity for at least 2 months.
Beer is 3 months old right now.
This post was edited on 6/16/16 at 7:21 am
Posted on 6/16/16 at 8:09 am to BugAC
quote:
Is Brett character more reliant on time?
Time and wort composition...
I have a mixed fermentation beer sitting in a bucket at the old house that's 8 months old and still doesn't have a stable gravity.
Posted on 6/16/16 at 8:12 am to LSUGrad00
any of you guys ever brew a gruit?
I have several wild yeast starters going right now (pine needles seem to be the most active at the moment)
the plan is to brew a small batch wild lime sage gruit
do you guys even consider this beer?
I have several wild yeast starters going right now (pine needles seem to be the most active at the moment)
the plan is to brew a small batch wild lime sage gruit
do you guys even consider this beer?
This post was edited on 6/16/16 at 8:13 am
Posted on 6/16/16 at 8:16 am to LSUGrad00
quote:
Time and wort composition...
I have a mixed fermentation beer sitting in a bucket at the old house that's 8 months old and still doesn't have a stable gravity.
and pellicle formation is reliant on o2 correct? I had this fermenter sealed up for 2.5 months and pellicles didn't form until opened the bung to take some readings.
Posted on 6/16/16 at 8:28 am to LSUGrad00
quote:
Is Brett character more reliant on time?
If you listen to the Sour hour there has been a lot of discussion on that topic recently.
Wicked weed was high on their grist composition.
Posted on 6/16/16 at 9:37 am to s14suspense
Tested out both my Citra IPA and coffee vanilla porter last night. Happy with how both are tasting, even though they'll benefit from another couple days to fully carbonate. This could very well be the best iteration of the coffee porter I've made.
Posted on 6/16/16 at 10:05 am to BMoney
Looking forward to trying those B.
Been racking and cleaning and kegging all week on ours.
Bringing a Dark Cherry Gose, TropicAle, and Coconut Cream Ale.
Been racking and cleaning and kegging all week on ours.
Bringing a Dark Cherry Gose, TropicAle, and Coconut Cream Ale.
Posted on 6/16/16 at 10:09 am to s14suspense
I am bringing a not terribly exciting Trappist Single. It was much better yesterday than it was at the meeting last week. But in the end, it is just a beer to enjoy at the house. Nothing world changing like a Dark Cherry Gose.
Posted on 6/16/16 at 10:28 am to s14suspense
quote:
Been racking and cleaning and kegging all week on ours.
Both of these were also my first time doing a truly oxygen free transfer to the keg. Pushed both from the carboy to the liquid out post of the keg with CO2. Hopefully that helps, especially with the IPA.
Posted on 6/16/16 at 10:52 am to BMoney
Bringing me a few bottles for Saturday?
Posted on 6/16/16 at 11:07 am to LSURoss
quote:
Bringing me a few bottles for Saturday?
Might be able to swing it. Can't bottle too much of it, since I already have to bottle 3 of each for the competition.
Posted on 6/16/16 at 11:11 am to BMoney
I'm going to have to go BUY 12 oz bottles for this damn comp. lol. It's a damn shame, but goes to show how little commercial beer I've been buying and drinking.
Posted on 6/16/16 at 11:17 am to s14suspense
I have decided not to bottle any of the beer, just because I am too lazy.
Posted on 6/16/16 at 11:20 am to Fratastic423
quote:
I have decided not to bottle any of the beer, just because I am too lazy.
Not going the mason jar route for it?
Posted on 6/16/16 at 11:22 am to Fratastic423
Yeah I could see that too.
Posted on 6/16/16 at 11:57 am to BMoney
quote:
Both of these were also my first time doing a truly oxygen free transfer to the keg. Pushed both from the carboy to the liquid out post of the keg with CO2. Hopefully that helps, especially with the IPA.
I was wondering about this.
Blow through Sterile siphon filter and just run the hose through the beer out post hole? Do you have a fitting you are connecting to your siphon filter hose that makes it fit in that post? Are you pushing the beer through the stainless beer out tube in the keg?
This post was edited on 6/16/16 at 11:59 am
Posted on 6/16/16 at 11:59 am to BMoney
No worries just looking forward to drinking some homebrew. 
Posted on 6/16/16 at 12:15 pm to BugAC
quote:
Blow through Sterile siphon filter and just run the hose through the beer out post hole? Do you have a fitting you are connecting to your siphon filter hose that makes it fit in that post? Are you pushing the beer through the stainless beer out tube in the keg?
put a barbed nut on the quick disconnect, or get one already with a barb
LINK
This post was edited on 6/16/16 at 12:18 pm
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