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re: Homebrewing Thread: Volume II
Posted on 7/9/21 at 11:58 am to BugAC
Posted on 7/9/21 at 11:58 am to BugAC
Got first first batch fermenting now. Caribou slobber from Northern Brewer. I converted a freezer to a ferm chamber. Hope it all pays off. I love how clear your beer is. Your technique, if you dont mind sharing?
1
Posted on 7/9/21 at 12:26 pm to seeinspots
quote:
Got first first batch fermenting now. Caribou slobber from Northern Brewer. I converted a freezer to a ferm chamber. Hope it all pays off. I love how clear your beer is. Your technique, if you dont mind sharing?
Congrats and welcome to the addiction, i mean club.
I also made that exact recipe when i first started out. Might have been good if i wouldn't over carbonated the shite out of it.
I use gelatin for fining.
LINK
quote:
Step 1: Cold crash beer until it is below 50°F. I turned my regulator down one night and it was at 45°F the next morning.
Step 2: Make gelatin solution. I followed my friend Brad’s method of combining 1/2 tsp Knox Unflavored Gelatin with 1/4 cup cool water then microwaving it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.
Step 3: Add gelatin solution to primary.
The beer itself, i use bootleg biology's regal lager blend which is a kveik/lager type yeast. I've used it twice now and it makes beautiful pilsners. Grain to glass in 2 weeks.
This post was edited on 7/9/21 at 12:29 pm
Posted on 7/9/21 at 8:02 pm to BugAC
I will try that on my next batch!
Posted on 7/27/21 at 8:01 am to seeinspots
Brewing Update:
Just polished off my keg of Mi Scusi Pilsner, an italian style pilsner. I followed a recipe pretty closely for the hop schedule, but didn't get a big uptick in hops compared to my czech pils. The beer was fantastic though. Used Bootleg Biology's Regal lager blend for the 3rd time. This yeast really is amazing and pumps out fantastic pilsners. I went through this keg in about a month, which for mostly just me drinking this, is pretty damn fast.
As i floated the pilsner keg, i kegged up another variation of my Hazy IPA. Lupmax Citra and Lupomax Mosaic. It's really good, but still needs a few more days to open up a little. My last one was Idaho 7, lupo citra, and lupo mosaic, and had a very bright tropical nose to it. This is still "green".
On the mixed ferm/sour front, i'm about to dry hop my L'internationale Saison. The sour base has for this blend has been in the conditioning room for about 9-10 months. So i'll dry hop the sach/brett batch, then blend this weekend, let it sit for a week or 2, then bottle.
I also have a Solera which the last time i topped up the fermenter was nearly 2 years ago, and it's sat there untouched. So i'm going to sample that, and brew up a blender batch. Really want to use raspberries in a sour again, so i'll probably do that. I also have some muscadines my brother gave me a while back, that's been in the freezer for a year, but they may not be good anymore.
And then i need to brew a top off batch for my 2 lambics. Both lambics were turbid mash (lot of work), so this top off batch will likely be a simple infusion batch.
Just polished off my keg of Mi Scusi Pilsner, an italian style pilsner. I followed a recipe pretty closely for the hop schedule, but didn't get a big uptick in hops compared to my czech pils. The beer was fantastic though. Used Bootleg Biology's Regal lager blend for the 3rd time. This yeast really is amazing and pumps out fantastic pilsners. I went through this keg in about a month, which for mostly just me drinking this, is pretty damn fast.
As i floated the pilsner keg, i kegged up another variation of my Hazy IPA. Lupmax Citra and Lupomax Mosaic. It's really good, but still needs a few more days to open up a little. My last one was Idaho 7, lupo citra, and lupo mosaic, and had a very bright tropical nose to it. This is still "green".
On the mixed ferm/sour front, i'm about to dry hop my L'internationale Saison. The sour base has for this blend has been in the conditioning room for about 9-10 months. So i'll dry hop the sach/brett batch, then blend this weekend, let it sit for a week or 2, then bottle.
I also have a Solera which the last time i topped up the fermenter was nearly 2 years ago, and it's sat there untouched. So i'm going to sample that, and brew up a blender batch. Really want to use raspberries in a sour again, so i'll probably do that. I also have some muscadines my brother gave me a while back, that's been in the freezer for a year, but they may not be good anymore.
And then i need to brew a top off batch for my 2 lambics. Both lambics were turbid mash (lot of work), so this top off batch will likely be a simple infusion batch.
This post was edited on 7/27/21 at 8:03 am
Posted on 7/27/21 at 11:50 am to BugAC
A hazy ipa is on my radar for my second brew.
Posted on 7/27/21 at 8:10 pm to BugAC
I brewed a kettle sour on Sunday. I went to bring it back up to a boil today, and I checked the pH. I was already at 2.00 when most everythign I see online says they should be in the 3.0-3.5 range.
How can I raise the pH so it doesn't just feel like drinking acid? My initial thought is to brew a second beer, and blend the 2 beers. Is that how the math works though? If I mix 2.5 gallons of beer at 2.00pH with 2.5 gallons of beer at 4.50 pH, will it approximately yield 5 gallons at 3.25 pH? I'm no chemist. Or would something like baking soda raise the pH without making it taste like shite?
Bug, I figure you are the sour expert around here, although I'm not sure how many kettle sours you brew.
How can I raise the pH so it doesn't just feel like drinking acid? My initial thought is to brew a second beer, and blend the 2 beers. Is that how the math works though? If I mix 2.5 gallons of beer at 2.00pH with 2.5 gallons of beer at 4.50 pH, will it approximately yield 5 gallons at 3.25 pH? I'm no chemist. Or would something like baking soda raise the pH without making it taste like shite?
Bug, I figure you are the sour expert around here, although I'm not sure how many kettle sours you brew.
Posted on 7/27/21 at 11:08 pm to GeauxPack81
quote:
GeauxPack81
I’ve never had a beer get that low of a pH. I want to say that your ph meter may be mis-calibrated or something, because I don’t know if beer can get that low on conventional bacteria for brewing. How long has it kettle soured? What bugs did you use?
And in terms of blending, I always blend my sours with clean or Brett beers to get to the acidity levels I like. I’m sure you can do the same here, but at that low of a ph, if not a meter error, it may be undrinkabke.
I’ve brewed a few kettle sours before and the lowest they’ve gotten is 3.08 I believe and that was unpleasantly sour. 2.0 would be straight acid and might not be safe to drink.
I’d suggest jumping on the milk the funk Facebook page and ask the question there. Likely someone there has had the same problems.
Posted on 7/28/21 at 6:16 am to BugAC
BR water it is reading 8.54
Day old Starsan it is reading 1.20
Tested the beer again just now and it says 2.37 still very acidic
Took about 24 hrs with 2 good belly shots, kettle in the outdoor shed, beer temp was 95 when I put it in there the night before, and 91 when I took it out last night.
Day old Starsan it is reading 1.20
Tested the beer again just now and it says 2.37 still very acidic
Took about 24 hrs with 2 good belly shots, kettle in the outdoor shed, beer temp was 95 when I put it in there the night before, and 91 when I took it out last night.
This post was edited on 7/28/21 at 6:21 am
Posted on 7/28/21 at 7:57 am to GeauxPack81
I'm with Bug on the calibration issue. Good Belly does not have the power to get it less than 3. Low 3's are going to be it's limit.
Blending is your only option to reduce the pH. Baking soda will have an effect on the water chemistry and taste.
Blending is your only option to reduce the pH. Baking soda will have an effect on the water chemistry and taste.
Posted on 7/28/21 at 8:13 am to BottomlandBrew
So I just took a taste of it. It's actually got a pretty nice sourness. Doesn't burn at all, which I would assume 2.35pH would... So I might just add yeast and roll with the assumption that my pH meter is wrong?
Posted on 7/28/21 at 8:14 am to BottomlandBrew
I agree with the experts. Something isn’t right. What was your PH prior to souring? I use that method all of the time and even after 30 hours I’m not close to those numbers. Taste it and see how sour it is. I don’t even use a PH meter anymore. I just taste it to see if it’s where I want it.
Posted on 7/28/21 at 8:18 am to BigPerm30
Just did that, see my post above. Guess I'll just roll with it. pH was 4.25 before souring, which I admitadely thought was low, because I didn't even add any lactic acid to pre-sour it... I just kept coming back to my BR water pH which seems about right.
Posted on 7/28/21 at 8:27 am to GeauxPack81
It can read right at one pH and be wrong at another pH. Calibration typically happens by testing a higher and lower pH solution and correcting it between the two. Remember that pH is logarithmic.
This post was edited on 7/28/21 at 8:28 am
Posted on 7/28/21 at 10:25 am to GeauxPack81
quote:
pH was 4.25 before souring, which I admitadely thought was low, because I didn't even add any lactic acid to pre-sour it...
I think you have a calibration issue. Because that is very low if you didn't pre-acidify or use any acidulated malt.
quote:
I just kept coming back to my BR water pH which seems about right.
According to the latest BR water report from 2020, BR water is ph of 8.0.
Another thing to consider, ph is irrelevant when it comes to your source water. The ph of water has no buffering power, so the mash ph is entirely dependent on the grains. Meaning, you can brew 2 beers, one with the source water ph is 8, another where teh source water ph is 7. They will both have identical ph after the grains are added. I know that might not have anything to do with your Ph meter, just something to consider, and was something i only learned about a few months ago.
This post was edited on 7/28/21 at 10:26 am
Posted on 7/28/21 at 10:27 am to BottomlandBrew
quote:
It can read right at one pH and be wrong at another pH. Calibration typically happens by testing a higher and lower pH solution and correcting it between the two. Remember that pH is logarithmic.
This. Which is why i fight with my Ph meters all the time, and can't find a good one. The one i currently own, has an auto-calibrate setting to a specific ph. Which means, if your ph solution is different from the auto-set calibration, then it's pretty much worthless. I need to just spend the money on a decent ph meter that i can manually calibrate. Likely using cheap chinese bullshite.
This post was edited on 7/28/21 at 10:28 am
Posted on 8/22/21 at 1:19 pm to BugAC
I didn't have a lot of time this year to give my hops the care they really needed. They went wild. It was a weird summer where we'd go two weeks of heavy rain followed by two weeks of no rain and lots of heat. Rinse and repeat. Two of the plants grew some male flowers, which can be a sign of stress - likely due to my lack of care and brutal weather weather patterns.
I won't know the final weight until they dry out, but maybe 8-12 ounces based on previous harvests.
It's a mix of Northern Brewer and Neomex 'Willow Creek." I have no way of telling them apart this year because they all grew together.
I think this fall I'm going to have to dig up a large portion of them and start from scratch. They have completely taken over the lower corner of my garden, for better or worse.
I won't know the final weight until they dry out, but maybe 8-12 ounces based on previous harvests.
It's a mix of Northern Brewer and Neomex 'Willow Creek." I have no way of telling them apart this year because they all grew together.
I think this fall I'm going to have to dig up a large portion of them and start from scratch. They have completely taken over the lower corner of my garden, for better or worse.
Posted on 8/22/21 at 6:21 pm to BottomlandBrew
I have a spare keg that I'd like to use to age a sweet stout in for the winter. Would there be off flavors if I could only age it at room temp (~73F) for the 3 months?
Posted on 8/22/21 at 7:18 pm to BottomlandBrew
Holy crap that is awesome! Can that be grown in Baton Rouge?
Posted on 8/22/21 at 9:16 pm to seeinspots
quote:
Can that be grown in Baton Rouge?
I grew some Centennial on my front porch in New Orleans.
Posted on 9/5/21 at 1:04 pm to BugAC
Long age sour update. Golden sour with bootleg solera 2015, 9 months old - only dropped 0.1 in pH to 3.6 from February. Kinda bland with not much character. Added 1oz of 50/50 light and medium French oak cubes. Will age a little longer then add fruit to try and help it out.
Flanders red with bootleg solera 2018, 8 months old. Dropped to 3.3 pH from 3.4 in March. Tasting really nice with fruit complexity, excited about this one. Also added oak and will check on it again in a couple months. Ropiness is gone from both beers.
Flanders red with bootleg solera 2018, 8 months old. Dropped to 3.3 pH from 3.4 in March. Tasting really nice with fruit complexity, excited about this one. Also added oak and will check on it again in a couple months. Ropiness is gone from both beers.
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