re: Homebrewing Thread: Volume II

Brew day went off without a hitch yesterday. Hit my mash efficiency of 82% perfectly. Issue last couple brews was definitely my lautering speed.

PSA: New Yeast Alert from Bootleg Biology

LINK

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REGAL Lager Yeast Blend is a first fast fermenting, general purpose lager yeast blend – crispy enough to make authentic pilsners and full flavored enough to make mind blowing bocks, dunkels and schwarzbiers.

Finally, it’s now possible to make lagers that are done in under a week and taste exactly to style.

Using REGAL Lager Yeast Blend is as simple as pitching cold for a few days and letting your beer ramp up to as warm as you can get it. Small amounts of sulfur will be present the warmer the initial fermentation temperature – exactly what you need if you want your lager to taste deliciously authentic.

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Brewing Info*:

Type: Blend of Lager Yeast; Saccharomyces cultures (non-STA1)
Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
Estimated Attenuation: 80-87%;
Estimated Final pH: 4.2-4.5
Flavor/Aroma Profile: Clean, rich maltiness
Flocculation: Medium
Recommended Fermentation Temperature:
Recommended Fermentation Temperature: 50F-95F (10C-35C). Pitch and ferment between 50-55F (10-13C) for 72 hours and then ramp to 85-95F (29-35C) for 48-72 hours. Cooler temperatures for more prolonged periods will increase fermentation time. Pitching warmer may increase sulfur production.

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And about the source, i can only assume they mean this...

Latchkey RegalLager



Think i'll pick up a couple packs and use them on another pilsner, and try to save the culture and then use it for a doppelbach and a marzen/festbiere.

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Brulosphy's fast lagering schedule works like a champ!

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I had tons of diacetyl in my pilsner when i tried it. I've only made 2 lagers though, so what do i know. I could have messed up a step along the way.
I only cured the beer by krausening after it was carbonated. Which required bleeding off all of the CO2 over a period of a couple weeks.

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hell who knows if i know what diacetyl tastes like.

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Butter. But not good butter. Old thick butter.

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so you didnt raise the temp of the fermenter after you hit 50% attenuation?

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I did. I had a lot of things going on during that fermentation, so who knows the culprit.

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Hey Bug, I have a oak question. I just got a golden sour going with Bootleg 2015 solera and will be brewing a red with bootleg 2018 solera in the next couple weeks. Should I add French oak cubes now or let it ride for 6 months or so and then add?

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Here's a good link to help you out.

LINK

it all depends on the type of oak and the form it's in. If it's cubes, you may want to add them now (per the chart in the website). Which reminds me, i need to oak some sours.

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Dollar_Bill

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I was heading out yesterday, when you posted but to expound on my process. I typically use french oak, medium or light toast oak spirals. They have more surface area so the contact time in your wort doesnt' have to be as long. I typically boil the spiral once or twice. This sterilizes the spiral, but also removes some of the harsher tannins from a new oak that you might pick up. Once you boil, you'll notice the water in the pot get dark. I then attach a piece of unflavored dental floss and tie it around the end of an oak spiral, drop it in the carboy, wrap or tie the other end of the floss around the neck, and place the bung and airlock back into the carboy.

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Brewing a farmhouse table ale while enjoying my hoppy saison. I'm really pleased with how dry and crisp this saison turned out.

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What's making it farmhouse? Mixed fermentation, Brett, Kveik?

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hoppy saison

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Recipe?

And i need to make me a small "stand" to put my burner on. Boilovers have stained the concrete on the back patio.

I tried to time this brew up with a warmer period of weather that started last weekend. However, fermentation was slow to get going, which has happened in the past with my Brettanomyces brews, so I'm guess this yeast blend has rapidly trended heavy Brett. A cold front came through yesterday and temps in the garage have dropped into the lower 50s but open fermentation is still probing in the mid-60s. It's going to be cold again tonight so I'll transfer this to a carboy later today and move it inside to finish up.

so I got my grain mill for Christmas and have the itch to use it. I snagged some adjuncts (crystal 10, 20, 45, chocolate, and black) at a local liquor store half off at about $1.50 a pound. I threw together a little oatmeal stout recipe based on reviewing some other recipes and here's what I came up with.
8lb 2 row
1.25 lbs flaked oats
0.6lbs caramel 20
0.5lbs black malt
0.5lbs chocolate malt
omega 011
some ctz I have on hand for bittering

This is basically a throw together what I have on hand beer. Any feedback on the recipe is welcome. The only thing I am missing is base malt. Ever since I had that issue with LHBS I have been ordering by the pound from AIH, but buying a 50 lb bag would cost $30 to ship. What are y'all doing for base malt? I am considering calling the LHBS I had issues with to see if they would sell me a sack but based on previous issues I am not holding out hope.

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Also, I like using debittered carafe III in stouts. Less acrid compared to roasted barley.

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Same here.