- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 10/25/16 at 9:46 am to LSUGrad00
Posted on 10/25/16 at 9:46 am to LSUGrad00
quote:
Pretty sure NOLA uses a 100% brett pitch of this or the East Coast Yeast version of this blend for Sauvage
I'm trying to decide between doing a 100% or a sach/brett mixed ferm for my brett pale ale, but i am not patient enough for it to take more than 2 months to achieve adequate funkness. I may just say screw it and pitch a clean sach strain, build up a big brett starter, and then pitch that, and hope its ready by december.
This post was edited on 10/25/16 at 9:47 am
1
Posted on 10/25/16 at 9:50 am to LSUGrad00
And on another note, after visiting Wicked Weed's funkatorium last week, all i want to brew now are sour beers. I have one long aged sour that is at about 9 months now, i need to grow my pipeline.
I think i'll start by building up some dregs from some wicked weed sours.
My next long age sour, i plan to do a mixed ferm from some commercial pedio and lacto strains. Thinking of doing sach first, then add some built up lacto, then finish with a built up brett strain and some pedio, and also pitch my jar of dregs i've been collecting. After that i'll do the wicked weed sour from the dregs.
In addition to sours, i still need to brew a NE style IPA, my coffee stout, and brew up a piney IPA with the hops i got from my AHA renewal. I think with Grand Reserve day, i can hold off on NE style IPA brewing until next year, seeing as i'll have plenty of bottles to work my way through.
So in summary, my brew schedule looks like this (order of #4-6 subject to change)
1) Citra Brett Pale Ale
2) Long age sour #2
3) Coffee Stout
4) Long age sour #3 (wicked weed dregs)
5) Spruce quick sour (Grimm Super Spruce inspired)
6) Piney IPA
7) NE Style IPA
I think i'll start by building up some dregs from some wicked weed sours.
My next long age sour, i plan to do a mixed ferm from some commercial pedio and lacto strains. Thinking of doing sach first, then add some built up lacto, then finish with a built up brett strain and some pedio, and also pitch my jar of dregs i've been collecting. After that i'll do the wicked weed sour from the dregs.
In addition to sours, i still need to brew a NE style IPA, my coffee stout, and brew up a piney IPA with the hops i got from my AHA renewal. I think with Grand Reserve day, i can hold off on NE style IPA brewing until next year, seeing as i'll have plenty of bottles to work my way through.
So in summary, my brew schedule looks like this (order of #4-6 subject to change)
1) Citra Brett Pale Ale
2) Long age sour #2
3) Coffee Stout
4) Long age sour #3 (wicked weed dregs)
5) Spruce quick sour (Grimm Super Spruce inspired)
6) Piney IPA
7) NE Style IPA
This post was edited on 10/25/16 at 9:55 am
Posted on 10/25/16 at 9:53 am to LSUBoo
quote:
Has anyone tried using a sous vide device for strike/sparge water temperature control?
I've used it for a kettle sour, but not for a mash or sparge.
For the kettle sour I put the wort in a fermentor, put the fermentor in my kettle, filled the kettle with water, and mounted my Anova to the kettle. Worked great.
The anova is slow at heating up large volumes of water, so I think a remote start with some time to kill would be your best option.
Some guy on HBT or reddit was talking about using it to maintain a temperature in a BIAB mash and said it works fine, but I'm with you on the sugars thing. Risk/Reward doesn't seem worth it to me for a basic single infusion mash. Maybe a step mash, but I'd be concerned about times to step up temperatures.
Posted on 10/25/16 at 10:06 am to BottomlandBrew
quote:
Some guy on HBT or reddit was talking about using it to maintain a temperature in a BIAB mash and said it works fine, but I'm with you on the sugars thing. Risk/Reward doesn't seem worth it to me for a basic single infusion mash. Maybe a step mash, but I'd be concerned about times to step up temperatures.
Well if I was doing a BIAB step mash, I could always use hot water infusions to raise the step temperature and the sous vide to maintain. Or if mashing in a stainless vessel just direct heating to quickly step up and the Anova to maintain. I definitely think it would have more use to maintain temperature than to heat to temperature.
Was really just brainstorming.
Posted on 10/25/16 at 10:37 am to LSUBoo
quote:
I definitely think it would have more use to maintain temperature than to heat to temperature.
I've found this to be true with RIMS systems so I would imagine the same would hold true for using a sous vide.
Is it possible to step mash without direct fire? yes, but it's SLOW. Talking probably 5-10 minutes or more to move 2 degrees.
Posted on 10/25/16 at 10:40 am to LSUGrad00
My heating element on the RIMS is almost too big for the system and it has a really hard time raising the temp of the full mash.
Posted on 10/25/16 at 10:41 am to BugAC
quote:
I may just say screw it and pitch a clean sach strain, build up a big brett starter, and then pitch that, and hope its ready by december.
you going to bottle or keg these?
quote:
2 months to achieve adequate funkness.
I guess it all depends on what you are looking for. Most of the all brew beers I've had aren't terribly 'funky'. They have a varying range of brett character, but it's typically the mixed fermentation beers that I find get really funky over time.
Posted on 10/25/16 at 10:50 am to Fratastic423
quote:
My heating element on the RIMS is almost too big for the system and it has a really hard time raising the temp of the full mash.
I'm using a 120v 2000b element, which I was told was basically the largest I can use at 120v, and tried to 'mash out' a time or two and it just takes forever. I get bored waiting and just skip it.
The RIMS great at maintaining mash temps and correcting mash temps when the temp is off after dough in, but I don't think I'd use it for anything other than that.
Are you 240V?
Posted on 10/25/16 at 10:59 am to LSUGrad00
quote:
you going to bottle or keg these?
Keg
quote:
I guess it all depends on what you are looking for. Most of the all brew beers I've had aren't terribly 'funky'. They have a varying range of brett character, but it's typically the mixed fermentation beers that I find get really funky over time.
Well, i'm fortunate to right now have a few sours and bretts to hold me over, plus there is GR day coming up so i have enough beer to hold me over while i wait. So i think i'll just do a cal ale strain, let it ferment for a week while my brett starter is built up, and then pitch the whole starter. I think i'll try and brew it this sunday.
This post was edited on 10/25/16 at 11:03 am
Posted on 10/28/16 at 9:26 am to BugAC
quote:
So i think i'll just do a cal ale strain, let it ferment for a week while my brett starter is built up, and then pitch the whole starter.
I'm interested to see what kind of feedback you get on your post in the 'Milk the Funk' group.
I can tell you how I keep my cultures and I'm not sure if it's the right way, but I bought a 1 gallon jar from LA Homebrew with a screw on airlock top.
I keep brett in these and pour some beer off and add more wort whenever I remember. Should probably do this more often honestly.
When I'm ready to brew, I'll decant most of the beer off, use about half to make a starter and pour wort on the rest to start the whole process again.
ETA: I store most of the cultures cold and in their packaging until the first time I brew. If there is a long gap between purchase and brew day I'll follow the procedure above, other wise I go straight to a starter and split the culture post starter.
This post was edited on 10/28/16 at 9:31 am
Posted on 10/28/16 at 9:39 am to LSUGrad00
For you sour/funk brewers, bootleg biology is doing a presale monday on some of their cultures. It appears they sell out quickly on their stock.
Planning on purchasing all of their brett/sour cultures available. That wicked weed trip gave me the sour/funk bug pretty bad.
Planning on purchasing all of their brett/sour cultures available. That wicked weed trip gave me the sour/funk bug pretty bad.
Posted on 10/28/16 at 10:01 am to BugAC
quote:
It appears they sell out quickly on their stock
Always in stock here at my LHBS
Posted on 10/28/16 at 10:19 am to BottomlandBrew
quote:
Always in stock here at my LHBS
Well i'm ordering direct from bootleg. And they said they try to replinish their stock quarterly and sell them.
My home brewery is quickly becoming a sour/funk dedicated brewery.
Posted on 10/28/16 at 10:23 am to BugAC
quote:
My home brewery is quickly becoming a sour/funk dedicated brewery
On the flip side, anyone have a higher gravity porter/stout recipe they've been happy with? Maybe 8% or so. A chill in the air has me planning for the dark days of winter.
Posted on 10/28/16 at 10:33 am to BottomlandBrew
Kegged my latest IPA last night. Can't wait for this thing to be carbed up.
Posted on 10/28/16 at 10:40 am to BugAC
Not sure anyone cares, but just so i can have it typed out somewhere, my upcoming sour/funk projects are as follows:
1) I need to taste and oak my previous long aged sour. It was brewed 3/13/16. I've tasted it twice. On 6/2/16, my gravity was at 1.007 and ph was 3.28. Didn't get much brett coming through. This beer was a saison that i pitched WLP565 (belgian saison), WLP650 (brett Brux), and Wyeast 5335 (lacto) all at the same time, and a week or so later, pitched a built up starter of some bottle dregs that included cantillon, jolly pumpkin, great raft, jester king, and a few others. This weekend i will try to do another reading and if the gravity and ph are the same, i will oak it for a month or 2 then bottle.
2) 100% Brett Citra Pale Ale using OYL-218 (Omega Yeast Labs all the bretts). I was going to primary sach then secondary brett, but i think i'll just do a 100% brett and fortify the mouthfeel with some flaked oats/wheat.
These are in no specific order
3) Brew a Grimm Super Spruce inspired spruce quick sour gose using 2.7 oz of spruce tips. Will use the milk the funk gose quick sour recipe as my base as i did with my cucumber gose (which is tasting fantastic BTW). Will try and get another pack of OYL 605 (lacto blend).
4) Do a split batch longer aged brett saison. Brew 6 gallons of a saison and primary with probably the belgian saison strain again. Then i'll split it into 2 - 3 gallon batches and pitch Bootleg Biology Funk Weapon #1 and Funk Weapon #2. Or, if i can get my kegs worked on, brew a 10 gallon batch and split between funk weapon 1, 2, and 3 (this seems like the more exciting way to do it.)
5) Brew another long aged sour with built up wicked weed dregs as my sour/funk source.
6) Brew a long aged sour with my built up collection of miscellaneous sour dregs.
7) Brew a long aged sour or quick sour with Bootleg Biology's Sour Weapon blend.
8) Brew a long aged sour with bootleg biology's Sour Solera Blend
Finally, i plan to purchase the sour wrangling kit, and try and grow up my own sour cultures either at my house, or my brother's house in his garden once the temps drop low.
1) I need to taste and oak my previous long aged sour. It was brewed 3/13/16. I've tasted it twice. On 6/2/16, my gravity was at 1.007 and ph was 3.28. Didn't get much brett coming through. This beer was a saison that i pitched WLP565 (belgian saison), WLP650 (brett Brux), and Wyeast 5335 (lacto) all at the same time, and a week or so later, pitched a built up starter of some bottle dregs that included cantillon, jolly pumpkin, great raft, jester king, and a few others. This weekend i will try to do another reading and if the gravity and ph are the same, i will oak it for a month or 2 then bottle.
2) 100% Brett Citra Pale Ale using OYL-218 (Omega Yeast Labs all the bretts). I was going to primary sach then secondary brett, but i think i'll just do a 100% brett and fortify the mouthfeel with some flaked oats/wheat.
These are in no specific order
3) Brew a Grimm Super Spruce inspired spruce quick sour gose using 2.7 oz of spruce tips. Will use the milk the funk gose quick sour recipe as my base as i did with my cucumber gose (which is tasting fantastic BTW). Will try and get another pack of OYL 605 (lacto blend).
4) Do a split batch longer aged brett saison. Brew 6 gallons of a saison and primary with probably the belgian saison strain again. Then i'll split it into 2 - 3 gallon batches and pitch Bootleg Biology Funk Weapon #1 and Funk Weapon #2. Or, if i can get my kegs worked on, brew a 10 gallon batch and split between funk weapon 1, 2, and 3 (this seems like the more exciting way to do it.)
5) Brew another long aged sour with built up wicked weed dregs as my sour/funk source.
6) Brew a long aged sour with my built up collection of miscellaneous sour dregs.
7) Brew a long aged sour or quick sour with Bootleg Biology's Sour Weapon blend.
quote:
We’re excited to release our first 100% Lactic Acid Bacteria souring blend! We chose this specific blend because of its ability to sour quickly and cleanly at a range of temperatures, and due to its mild hop tolerance. While not “yeast”, this culture blend of two unique strains of Pediococcus pentosaceus is part of our LYP collection because it was sourced entirely from the wild: an anaerobic malt starter, and flowers from Murfreesboro, TN given to us by our good friend Art Whitaker. Perfect for acidifying unhopped wort quickly for kettle or “quick” sours. At 98F, it’s capable of achieving a pH of 3.3 within 18 hours. At 84F, it can reach a pH of 3.5 within 24 hours. With more time, a terminal ph of 3.1 may be reached. P. pentosaceus can also be used for long-term sours. It is capable of growing and producing lactic acid in worts with IBUs as high as 30, though it is recommended for unhopped worts as IBUs over 10 may prevent significant souring.
8) Brew a long aged sour with bootleg biology's Sour Solera Blend
quote:
Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation. Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer. Instead, our Sour Solera Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF. This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations.
Finally, i plan to purchase the sour wrangling kit, and try and grow up my own sour cultures either at my house, or my brother's house in his garden once the temps drop low.
Posted on 10/28/16 at 10:42 am to BottomlandBrew
quote:
On the flip side, anyone have a higher gravity porter/stout recipe they've been happy with? Maybe 8% or so. A chill in the air has me planning for the dark days of winter.
My coffee stout has been really good. It's good with or without the coffee. Inspired by the original JK black metal stout recipe with a few of my tweaks.
Night Owl Coffee Stout
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0) Very good. Excellent mouthfeel. Chocolate, Coffee, Roasty.
Recipe Specifications
--------------------------
Boil Size: 7.91 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.083 SG
Estimated Color: 54.2 SRM
Estimated IBU: 62.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 75 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.47 gal Dublin, Ireland Water 1 -
4.78 gal Dublin, Ireland Water 2 -
8.00 ml Phophoric Acid (Mash 60.0 mins) Water Agent 3 -
2.31 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
2.02 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 5 -
1.16 g Calcium Chloride (Mash 60.0 mins) Water Agent 6 -
1.01 g Calcium Chloride (Mash 60.0 mins) Water Agent 7 -
11 lbs 12.0 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 8 66.7 %
2 lbs 2.0 oz Oats, Flaked (1.0 SRM) Grain 9 12.1 %
1 lbs 6.0 oz Chocolate (Briess) (350.0 SRM) Grain 10 7.8 %
12.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 11 4.3 %
10.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 12 3.5 %
10.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 13 3.5 %
6.0 oz Carapils (Briess) (1.5 SRM) Grain 14 2.1 %
1.50 oz Nugget [13.00 %] - Boil 75.0 min Hop 15 53.7 IBUs
1.00 oz Liberty [4.30 %] - Boil 30.0 min Hop 16 8.7 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 17 -
2.00 oz Coffee (Bottling 0.0 days) Other 18 -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 17 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.51 gal of water at 160.2 F 149.0 F 75 min
Sparge: Fly sparge with 4.77 gal water at 168.0 F
Notes:
------
Used 2 oz. El Hombre from Cafeciteaux with 2 cups of water cold steeped. Added at kegging.
LINK
XXKDMC9
1.6 tsp of Phosphoric Acid @ 75% acid strength added at mash
Mash Salts:
Gypsum = .6 tsp
CaCL = .3 tsp
CaCO3 (Chalk) = .7 tsp
Sparge Salts:
Gyspum = .5 tsp
CaCl = .2 tsp
chalk = .6 tsp
MASH Ph = 5.33
And be prepared for a volatile fermentation. Blowoff tube and a good size bucket is recommended.
This post was edited on 10/28/16 at 10:47 am
Posted on 10/28/16 at 10:43 am to BMoney
quote:
BMoney
Looks great!
I may brew on bama saturday...
Posted on 10/28/16 at 11:07 am to BugAC
quote:
7) Brew a long aged sour or quick sour with Bootleg Biology's Sour Weapon blend.
a pedio blend that fast sours and doesn't cause ropiness...
Posted on 10/28/16 at 11:11 am to BottomlandBrew
quote:
On the flip side, anyone have a higher gravity porter/stout recipe they've been happy with? Maybe 8% or so. A chill in the air has me planning for the dark days of winter.
Here's my coffee vanilla porter recipe. It's probably the best beer that I've brewed. Got it dialed in since I've made it so many times now.
11 lbs Maris Otter
1 lb brown malt
1 lb chocolate malt
1 lb flaked oats
12 oz Crystal 60
8 oz black patent
2 oz Northern Brewer at 60
London ESB (Wyeast 1968)
Mash at 156.
1 lb of whole medium roast coffee beans of your choosing added directly to the fermentor for 24 hours before kegging. Then I add 2 oz of vanilla puree to the keg before racking on top of it.
That puts it at 1.072 and it usually finishes a tick under 1.020 for 7.0-7.1%. I imagine you can just add another pound or two of Maris Otter if you want it to be a bigger beer. Probably would toss in a little more flaked oats in that case.
Page 44 of 281
Popular
Back to top
Follow TigerDroppings for LSU Football News