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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 8/23/16 at 3:56 pm to BugAC
Posted on 8/23/16 at 3:56 pm to BugAC
quote:
So there's no need to pre-acidify as well? I thought that would be a necessary step in order to get my ph to 4.0-4.4.
You can pre-acidifying when using lacto if you are worried about head retention. I've never had issues so I don't bother with it.
quote:
Before the kettle sour, or after when you are pasteurizing the wort?
I added them post souring while pasteurizing (5 min).
0
Posted on 8/23/16 at 4:05 pm to BugAC
quote:
So what's on everyone's brew agenda in the upcoming months?
I brewed a Simcoe/Mosaic/Amarillo APA on the Friday of the storm. Double dry hopped it and will keg it tomorrow to serve at my fantasy football draft Saturday evening. Hope my league likes onion.
Not sure what's next, but likely a northeast style IPA. Enjoying my cheater gose lately.
Posted on 8/23/16 at 7:26 pm to BMoney
Care to share any personal secrets about that northeast ipa?
Posted on 8/23/16 at 7:32 pm to BugAC
Well as soon as my fermenters free up from this pumpkin ale and cider I'm going to start in on some styles I haven't tried just yet. Wheat beers similar to the Allagash white and also some belgian tripels (hopefully similar to Victory's Golden Monkey.
Posted on 8/23/16 at 9:32 pm to BugAC
I am planning a NE DIPA for my next brew. I've been reading about yeast biotransformation and appropriate malt bills to get the right mouthfeel. I am going to use Wyeast 1318 London Ale III, but I am not set on the hops as of yet. I am leaning to using a combination of Columbus, Centennial and Amarillo. I might throw some Galaxy in there for a touch of fruitiness. As for the malt bill, I am going to use this:
40% Pale malt
40% Maris Otter
15% Flaked oats
2.5% White wheat
2.5% Cara-Pils
However, I don't know when my next brew day is going to be. I am currently sitting on 3 gallons of a bourbon barrel porter, 4 gallons of an English mild, 5 gallons of a Belgian Dark Strong Ale, and will be kegging 5 gallons of a Bo Pils this weekend.
40% Pale malt
40% Maris Otter
15% Flaked oats
2.5% White wheat
2.5% Cara-Pils
However, I don't know when my next brew day is going to be. I am currently sitting on 3 gallons of a bourbon barrel porter, 4 gallons of an English mild, 5 gallons of a Belgian Dark Strong Ale, and will be kegging 5 gallons of a Bo Pils this weekend.
Posted on 8/23/16 at 9:46 pm to Bleed P&G
Next I'll keg my sour, brew a porter and another NE style IPA
Posted on 8/23/16 at 10:14 pm to BugAC
Just brewed 10 gallons of gose. 5 gallons is going to be a watermelon gose and the other is going on 4lbs of loquats. Plan to brew a saison next then possibly a tart cherry porter.
Posted on 8/24/16 at 8:18 am to NOLA Brew Bus
Can we get more details on the NOLA event to decide if we're interested?
Posted on 8/24/16 at 8:31 am to GregMaddux
quote:
Care to share any personal secrets about that northeast ipa?
Haven't nailed it down, but the grain bill will no doubt have both flaked oats and wheat, I won't add any hops until after flameout, and will likely use an English yeast (1318 perhaps).
Posted on 8/24/16 at 11:35 am to LSUGrad00
quote:
Found out today that my employment contract was cancelled so that's going to free up some time to brew.
shite dude, sorry.
Posted on 8/24/16 at 8:24 pm to Bleed P&G
I hear galaxy is very very hard to find right now.
Posted on 8/25/16 at 8:00 am to GregMaddux
quote:
I hear galaxy is very very hard to find right now.
Maybe in the pro-brewers world. 2-4 oz. here or there isn't a problem for us homebrewers. At least it wasn't a month ago when i got mine.
Posted on 8/27/16 at 10:17 am to s14suspense
Brewed up my gose last night. Started at 5:30 and ended at 9:30.
My ph was at 5.6 after a 10 minute boil. Pre-acidified down to 4.5 ph with phosphoric acid, then pitched my omega yeast lacto blend starter and attempted to put some CO2 in the kettle.
Today I'm making my brett brux vrai starter.
Tomorrow I'll bring the wort to a boil, add my salt and coriander, boil 10 minutes, transfer to carboy and pitch the other starter.
Hopefully it all comes out well.
My ph was at 5.6 after a 10 minute boil. Pre-acidified down to 4.5 ph with phosphoric acid, then pitched my omega yeast lacto blend starter and attempted to put some CO2 in the kettle.
Today I'm making my brett brux vrai starter.
Tomorrow I'll bring the wort to a boil, add my salt and coriander, boil 10 minutes, transfer to carboy and pitch the other starter.
Hopefully it all comes out well.
Posted on 8/27/16 at 3:30 pm to BugAC
That sounds like a PITA. I like the fact that I'm done with our Goses immediately. They're the quickest and easiest thing we brew.
Just need to plan and find time to brew a bunch for Zoo Brew.
Just need to plan and find time to brew a bunch for Zoo Brew.
Posted on 8/27/16 at 6:13 pm to s14suspense
Well, this is my first gose so I was being extra careful and taking my time. I had to add ph acid 3 times. I measured, then add a tsp. Wait a few minutes, measure again, another tsp.
I just checked the ph again and I'm sitting at 3.31. I took a sip and it tasted pretty damn good. Tomorrow morning I'll boil for 10 and add the salt and coriander. Then transfer and pitch my yeast.
In about 2 weeks I'll be adding the cucumber and some cactus juice.
I just checked the ph again and I'm sitting at 3.31. I took a sip and it tasted pretty damn good. Tomorrow morning I'll boil for 10 and add the salt and coriander. Then transfer and pitch my yeast.
In about 2 weeks I'll be adding the cucumber and some cactus juice.
Posted on 8/28/16 at 11:54 am to BugAC
Ph down to 3.25, nice tartness to it. Cooling down right now.
I think I will scratch the cactus, and just use cucumber for this gose.
I think I will scratch the cactus, and just use cucumber for this gose.
Posted on 8/30/16 at 10:49 am to GregMaddux
quote:
I hear galaxy is very very hard to find right now.
Southern Hemisphere hop pellets are starting to hit the distributors now.
So the availability of galaxy shouldn't be an issue soon. (At least for homebrewers)
ETA: Yakima Valley has a bunch already in stock. LINK
I've purchased most of my hops from them the last two years and have been really pleased with the quality. I also like that their bags are resealable.
This post was edited on 8/30/16 at 10:58 am
Posted on 8/30/16 at 10:55 am to LSUGrad00
Question to you, or any other gose brewers.
I brewed my gose and pitched WLP644 Sach Brux Trois, Sunday afternoon. It has now been about 48 hours and still no sign of fermentation. No bubbling, no krausen, nothing. My ph is 3.25. What can i do to get this going?
On a side note, i had about 3/4 of a gallon of leftover wort i moved to a 1 gallon jug and pitched gigayeast sweet flemish brett mix.
I brewed my gose and pitched WLP644 Sach Brux Trois, Sunday afternoon. It has now been about 48 hours and still no sign of fermentation. No bubbling, no krausen, nothing. My ph is 3.25. What can i do to get this going?
On a side note, i had about 3/4 of a gallon of leftover wort i moved to a 1 gallon jug and pitched gigayeast sweet flemish brett mix.
Posted on 8/30/16 at 11:13 am to BugAC
quote:
It has now been about 48 hours and still no sign of fermentation. No bubbling, no krausen, nothing. My ph is 3.25. What can i do to get this going?
German Ale works really well in this type of environment.
I try and keep a pack or two of US05 on hand and I've also had luck jump starting fermentation in sours with it.
When I pitch at that low of pH I almost always over pitch. Just because a yeast is low pH tolerant doesn't meant that it will reproduce that low.
Posted on 8/30/16 at 11:58 am to LSUGrad00
I've got some us-05 in the freezer (several packs). Do you rehydrate or direct pitch?
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