re: Homebrewing Thread: Volume II

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I have some opshaug kveik that I washed so that's what I was going to use but no idea how much to pitch

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the more the better. that was one thing that boosted the quality of my beers was making nice raging starters. beers finish so much better.

Absolutely. For a dollars worth of dme or a can of proper starter you get piece of mind that fermentation is going to be strong and start fast. Plus I've started overbuilding starters to keep commonly used strains on hand. Just takes a little foresight.

Are y'all adding yeast nutrient to your starters?

Just rehydrate the dry yeast but I've only used it a few times.

I've done it that way with no problems, even overbuilding and storing yeast. Just wanted to hear if there was any true benefit to using YN as well

This threads been dormant for a while. What's on the brew calendar? Kegged my spruce gose friday. It's drinking great right now. Had lautered too fast, so i had efficiency issues. It's a 3% kettle sour. Tastes great. I didn't overspruce it like i did the last time. Stuck to the original recipe and it's definitely a crushable beer.

Clean Beers
Plan to brew an NEIPA next Saturday. Have a bunch of citra, sabro, galaxy in the freezer. After that i'll probably try my hand at another pilsner, but do it the right way. Not the quick lager method. Also want to do an ESB or something similar eventually.

Brett/Sour Beer
I also need to get a couple more sour beers in the pipeline. Think i will bottle my mixed ferm Biere de garde aged on cherries for 3+ months, this friday. I need to brew up another batch so i can make a Solera pull. May make a double brew day this weekend, and brew teh NEIPA and the Solera batch. Also would like to get a couple more mixed ferm sours going. I have 2 packets of Bootleg Biology Fall 2019 Solera Blend that have this descriptor

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Dry, funky & floral with an underlying lemon tartness. Most similar to classic Gueuze profile.

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One may be reserved for a flemish red, the other may be a "quick" Gueuze style beer.

And then the big brew day will be after this next one. Plan to brew a turbid mash Lambic. Plan to brew 2 of these every year, inocculate with Wyeast Roselare and some built up gueuze dregs i have in a mason jar. I may attempt a spontaneous fermentation, but for this first year, i'll rely on wild capturing out of a mason jar, rather than using the kettle as a coolship. This will be my attempt at a traditional gueuze. So by 2024, i'll have some bottled and ready to try/give out.

I've got another pale ale finishing up with citra and mosaic finishing up this time. Used on of those utah biodiesel filters in the fermenter and another in the serving keg. Hoping to do a true o2 free transfer this time.

Mexican lager is just about done. was sitting at 1.014 for a while so i just need to keg it abd think about the next beer. im thinking a nice amber.

Found this on the yakima valley hops website. If you want to dive deep, this is for you.

LINK

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HONE YOUR HOP NOSES!
Study up on your smells and put your sniffer to the test with the Barth-Haas Hop Aroma Standards Kit. The kit is available for the first time after many years of work by the brains over at John I. Haas. It is perfect for brewers of any size, from hobbyists to professionals, who want to refine their language and knowledge about the various aromas that present in hops. Get yours today, because there is no better learning than lupulin learning!

INCLUDED IN THE KIT:
The Hop Aroma Standards Kit contains 12 individual aroma vials each representing one of the aroma categories that comprise the 12-point Barth-Haas sensory language. The Kit has been created as a tool to train brewers and the brewing industry on the unique aromas of hops. Each vial is made up of food-grade compounds that were developed for smelling (orthonasal),
not for consumption.

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Dang, when it's ready take pics and let us know how it came out... What is your reasoning behind splitting up between Pale Malt and 2-Row?

I ended up having my NEIPA ready 2 Saturdays ago for the LSU/A&M game. I appropriately named it "50-7". Thought it came out great, definitely my best NEIPA to date. Still some things I'd want to do better. Probably adjust my whirlpool additions next time, as we talked about on my brew day. Would probably give me a little more hop punch. Also might tinker with the grain bill a bit. I used the Trillium grain bill, which has about 3% C-15. I think this is why my beer appears more orange vs gold, I know alot of their beers have a similar color. I just don't know if I like the flavor it adds to the beer. Could also be the Sabro, but I still feel like the beer is tasting sweeter than I would expect for a beer at it's FG. This beer is 1:1.66:2 ratio of El Dorado:Sabro:Citra



Since then the beer has held up really well. Slight oxidation, but compared to my previous attempts this one has gone much better, still very much has that orange color.