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re: Homebrewing Thread: Volume II
Posted on 6/7/22 at 6:30 pm to CarRamrod
Posted on 6/7/22 at 6:30 pm to CarRamrod
When you can squeeze them and they spring back out, they're ready to pick. I can tell by texture and smell, but that takes a couple years experience (and screwing it up like I have). They can get "overripe" pretty quickly in the southern heat, especially if you don't get rain for a few days.
My neomex have gone nuts this year. Probably another few weeks until I start pulling some off. My Northern Brewer hops won't be ready until late august/September.
My neomex have gone nuts this year. Probably another few weeks until I start pulling some off. My Northern Brewer hops won't be ready until late august/September.
1
Posted on 6/7/22 at 11:55 pm to BottomlandBrew
Yea mine are no where near that bushy. But this is the first year
Posted on 6/8/22 at 8:34 am to CarRamrod
quote:
Yea mine are no where near that bushy. But this is the first year
Here is what mine look like. Seeing bottomland's pics and hearing how yours are doing, makes me think i did something wrong.
This chinook is my tallest and has 2 vines running. It's about 5' tall right now.
I never trimmed the "bull shoots". WOuld doing that have increased the growth? And also, i have no flowers on mine.
Posted on 6/8/22 at 8:41 am to BugAC
I didnt cut any bull shoots 
i just had to look up what those were
i just had to look up what those were
This post was edited on 6/8/22 at 8:42 am
Posted on 6/8/22 at 8:47 am to BugAC
Also, i did some sour beer measurements/tasting.
From left to right:
L'Internationale Saison with blueberries: FG - 1.004. Very jammy.
Jester King La Petite Prince clone: FG - 1.006. I used Bootleg's Fermentors series Jester King strain. I adjusted the grain bill from JK's La Petite Prince homebrew recipe they posted a couple years back. Made it about 1% stronger. I get dry, lemon, slight leather. Needs more time (brewed 5/1/22) to fully finish out and condition a little.
Aroma - Low, slight lemon
Flavor - Dry, lemon, leather, low acidity
Long in the Tooth Sour Solera: FG - 1.008. This beer has been in the fermenter for about 2 years now since my last blend. I need to bottle this when i get some time, but first need to blend out some of the acidity.
Aroma - Fruit, Pears, Peaches
Flavor - Tart, stonefruit, high acidity
Biere de Garde: FG - 1.008. This is another sour that needs to be bottled, but with some blending. This one is more malt forward and has some very interesting flavors. The brett and the malts give it sort of a soy/umami type aroma, and the flavor. Once i tasted it, i recognized the malt backbone and the brett was giving it that savory/smoky type of flavor.
Aroma: Umami, Soy Sauce, Dark Cherry, Slight plastic
Flavor: Malty, Smoky, moderate acidity.
From left to right:
L'Internationale Saison with blueberries: FG - 1.004. Very jammy.
Jester King La Petite Prince clone: FG - 1.006. I used Bootleg's Fermentors series Jester King strain. I adjusted the grain bill from JK's La Petite Prince homebrew recipe they posted a couple years back. Made it about 1% stronger. I get dry, lemon, slight leather. Needs more time (brewed 5/1/22) to fully finish out and condition a little.
Aroma - Low, slight lemon
Flavor - Dry, lemon, leather, low acidity
Long in the Tooth Sour Solera: FG - 1.008. This beer has been in the fermenter for about 2 years now since my last blend. I need to bottle this when i get some time, but first need to blend out some of the acidity.
Aroma - Fruit, Pears, Peaches
Flavor - Tart, stonefruit, high acidity
Biere de Garde: FG - 1.008. This is another sour that needs to be bottled, but with some blending. This one is more malt forward and has some very interesting flavors. The brett and the malts give it sort of a soy/umami type aroma, and the flavor. Once i tasted it, i recognized the malt backbone and the brett was giving it that savory/smoky type of flavor.
Aroma: Umami, Soy Sauce, Dark Cherry, Slight plastic
Flavor: Malty, Smoky, moderate acidity.
This post was edited on 6/8/22 at 8:48 am
Posted on 6/8/22 at 8:49 am to CarRamrod
quote:
I didnt cut any bull shoots
i just had to look up what those were
I'm just hoping this is what happens when you plant new rhizomes in the ground vs. a pot.
I also don't know if i have the hop box in the right spot. In the spring (when i planted) that area gets about 7-8 hours of sun. In the summer, however, i only get about 5-6 hours of full sun.
Posted on 6/8/22 at 9:45 am to BugAC
quote:well ill agree my pot hops started faster than the ones in the ground.
'm just hoping this is what happens when you plant new rhizomes in the ground vs. a pot.
quote:but this might be more of the reason because my location gets like 8-10 hours of sun.
I also don't know if i have the hop box in the right spot. In the spring (when i planted) that area gets about 7-8 hours of sun. In the summer, however, i only get about 5-6 hours of full sun.
Posted on 6/8/22 at 1:10 pm to CarRamrod
quote:
mine are no where near that bushy
Mine shouldn't be that bushy
They're only like that because of sheer neglect. Posted on 6/18/22 at 9:09 am to BottomlandBrew
Brewing up a modified Pliny clone. Haven’t brewed a west coast style pale ale in years.
Posted on 6/18/22 at 5:36 pm to BugAC
Very nice! Love me some Pliny.
Tonigh, I'm brewing what will essentially be a steam beer. It's really an amber lager recipe, but I'll be pitching it on to a yeast cake and groundwater may get me down to the upper 70s before it goes on the cake and into the fridge.
Tonigh, I'm brewing what will essentially be a steam beer. It's really an amber lager recipe, but I'll be pitching it on to a yeast cake and groundwater may get me down to the upper 70s before it goes on the cake and into the fridge.
Posted on 6/20/22 at 8:20 am to BottomlandBrew
quote:
Very nice! Love me some Pliny.
The amount of hops in the boil was ridiculous. Normally, i'll plan to brew about 6 - 6 1/2 gallons for IPA's, do to some trub loss when dry hopping. Well, due to the hops in the boil, i was only able to eek out, right at 5 gallons of beer. The trub at the bottom of the kettle covered the valve port. The last 1/2 gallon i squeezed in the fermenter took some time to drain out of the hop sludge.
quote:
Tonigh, I'm brewing what will essentially be a steam beer. It's really an amber lager recipe, but I'll be pitching it on to a yeast cake and groundwater may get me down to the upper 70s before it goes on the cake and into the fridge.
I've been brewing lagers way more frequently, recently. Honestly, i've only brewed 1 legit lager prior to this year (been brewing since 2010/2011). Started brewing pilsners with the kviek/lager hybrids, then went straight to lagers. Haven't brewed up a steam beer yet, i need a good fresh example of one. Need to find some fresh Anchor.
I was also thinking about trying to brew a Black NEIPA. I'm not quite sure how that would come out. The principle is still the same, extract the fruitiness of the hops without the bitterness, but i don't know how well those flavors will meld. My hope, is it tastes like some coffees or dark chocolate, that have some slight fruity/berry like qualities. For that i'll need to be very particular about what hops i choose. Maybe Mosaic, Cascade, or Sabro. I haven't used Barbe Rouge but sounds interesting.
quote:
The Barbe Rouge hop is an aroma variety that features notes of citrus fruit and fine red berries. Kumquat, orange, lime, redcurrant, strawberry, and raspberry are all represented in Barbe Rouge’s delicate aromatic attributes....
Posted on 6/20/22 at 2:40 pm to BugAC
quote:
I was also thinking about trying to brew a Black NEIPA. I'm not quite sure how that would come out. The principle is still the same, extract the fruitiness of the hops without the bitterness, but i don't know how well those flavors will meld. My hope, is it tastes like some coffees or dark chocolate, that have some slight fruity/berry like qualities. For that i'll need to be very particular about what hops i choose. Maybe Mosaic, Cascade, or Sabro. I haven't used Barbe Rouge but sounds interesting.
For that I would look into a tropical stout. Pretty sure Martin on the homebrew challenge brewed one and said it was good.
Personally tropical stout is probably a better description than black NEIPA as it's not longer a pale ale.
Posted on 6/23/22 at 9:14 am to mchias1
Finally kegged and carbed my German Pils. Its pretty cloudy though. Should I add gelatin to clarify, or will it clarify naturally over time? I feremented at 50 degrees for about 2.5 weeks, then increased 1 degree each day until I got to 60. In total a month of fermenting.
Also brewed another single-hop pale ale. This time using Nelson Sauvin.
I am thinking about entering both into an upcoming homebrew contest. Just interested in getting some feedback. I love my pale ales, I think they are some of the best pale ales I have ever had. I want to see what other brewers think.
Also brewed another single-hop pale ale. This time using Nelson Sauvin.
I am thinking about entering both into an upcoming homebrew contest. Just interested in getting some feedback. I love my pale ales, I think they are some of the best pale ales I have ever had. I want to see what other brewers think.
Posted on 6/23/22 at 11:43 am to GeauxPack81
It'll clear naturally over time, hence lagering. You will end up with the first 1/4 of the keg probably cloudy. If you add finings, you'll have the first couple pours muddy then the rest should be clear.
Posted on 6/23/22 at 11:47 am to mchias1
I've got a Mexican Pilsner all ready to go. I just need to transfer it to the serving keg. I used the Bootleg Regal Strain. I'm interested to see how it turned out. I had to ferment it at 87 degrees.
Posted on 6/23/22 at 1:04 pm to GeauxPack81
quote:
Finally kegged and carbed my German Pils. Its pretty cloudy though. Should I add gelatin to clarify, or will it clarify naturally over time? I feremented at 50 degrees for about 2.5 weeks, then increased 1 degree each day until I got to 60. In total a month of fermenting.
I use gelatin to clear my beers, but time will clear eventually. I have a German Pils i just kegged. So far, i've done a German, Czech, and Italian Pils. I prefer the Italian and Czech. Has a bit more maltier backbone. This German pils is very, very light. Almost too light for my tastes. Probably should have dry hopped too, but i stuck to traditional methods of just boil and whirlpool hops (hallertau mittlefruh)
quote:
Also brewed another single-hop pale ale. This time using Nelson Sauvin.
I am thinking about entering both into an upcoming homebrew contest. Just interested in getting some feedback. I love my pale ales, I think they are some of the best pale ales I have ever had. I want to see what other brewers think.
We must be thinking the same thing. I brewed the Pils for Clash of the Carboys, and brewed up a modified Pliny clone for it as well. Just not sure if the Pliny will be ready in time.
Posted on 6/23/22 at 1:06 pm to BigPerm30
quote:
I've got a Mexican Pilsner all ready to go. I just need to transfer it to the serving keg. I used the Bootleg Regal Strain. I'm interested to see how it turned out. I had to ferment it at 87 degrees.
I've used that strain a few times. My only issue with it, is it doesn't dry out enough. The last pilsner i made with it was a little too sweet for my liking. Since then, i started going to lager yeast, but using the brulosophy quick lagering method.
Posted on 6/23/22 at 1:06 pm to BugAC
My FG is 1.004. Did you ferment it hot?
Posted on 6/23/22 at 1:07 pm to BigPerm30
quote:
My FG is 1.004. Did you ferment it hot?
No. Fermented around 56-58 i believe.
Posted on 6/23/22 at 1:25 pm to BugAC
Yeah, it recommends fermenting hot then bringing it down. Hopefully, this one is dry and crispy.
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