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re: Homebrewing Thread: Volume II
Posted on 5/3/16 at 8:42 pm to LoneStarTiger
Posted on 5/3/16 at 8:42 pm to LoneStarTiger
Nelson dry hopped sour ale - first homebrewed sour
0
Posted on 5/3/16 at 8:45 pm to LoneStarTiger
LST. We add all of our fruit in primary. Frozen, halved and in fermenter for a few days in a grain bag. Then squeeze a little when we pull them out.
Nelson sour sounds good. More info?
Nelson sour sounds good. More info?
Posted on 5/3/16 at 9:04 pm to s14suspense
3lbs 2-row
3lbs wheat
Mashed at 150
Made a lacto stater using Swanson probiotic pills. Held around 100 until the pH dropped then pitched 05 yeast. Finished around 3% abv and a pH of 3.1. Dry hopped with 2oz Nelson for 5 days then kegged.
3lbs wheat
Mashed at 150
Made a lacto stater using Swanson probiotic pills. Held around 100 until the pH dropped then pitched 05 yeast. Finished around 3% abv and a pH of 3.1. Dry hopped with 2oz Nelson for 5 days then kegged.
Posted on 5/4/16 at 9:48 am to Dollar_Bill
Finally got the results back from NHC - Nashville.
Cherry Berliner - 38
Amaretto Stout - 30
Rye IPA - 27.5
Never like our Rye IPA as much as I do with Grapefruit in it and it was ~2 months old by the time they judged it.
Need to come up with more normal beers to enter next year.
Cherry Berliner - 38
Amaretto Stout - 30
Rye IPA - 27.5
Never like our Rye IPA as much as I do with Grapefruit in it and it was ~2 months old by the time they judged it.
Need to come up with more normal beers to enter next year.
Posted on 5/4/16 at 10:28 am to s14suspense
quote:
NHC - Nashville.
These guys had a really rough time getting everything judged this year.
I heard they ended up shipping several categories (meads maybe??) to another site to get everything judged before the deadline.
That's a really good score on your berliner, did it advance to mini-BOS?
This post was edited on 5/4/16 at 10:29 am
Posted on 5/4/16 at 10:46 am to LSUGrad00
quote:
These guys had a really rough time getting everything judged this year.
Yeah, that's why I specified. First time messing with NHC and didn't realize their troubles.
quote:
That's a really good score on your berliner, did it advance to mini-BOS?
Not that I know of but I can check paperwork again.
Posted on 5/4/16 at 10:58 am to s14suspense
quote:
First time messing with NHC and didn't realize their troubles.
This was my first year too.
I didn't realize that the dates the different regions were judging were published so I just chose a couple close ones and ended up having to send my entries to St Paul.
They waited until the last minute to judge everything, but they turned it all around in one weekend and all of my score sheets arrived in under a week.
So no real complaints, I know next year to check out judging dates before choosing which sites I want to ship to.
Posted on 5/4/16 at 11:09 am to LSUGrad00
This will probably be my last year dealing with NHC at all. For the second time I got virtually no feedback that is useful for me, not that in competitions I typically get good feedback. But my two NHC experiences I have gotten considerably less feedback than other competitions. It isn't worth my money, time, or effort.
Posted on 5/4/16 at 11:14 am to LSUGrad00
Yeah, I just hate the idea of sending a beer off to be judged a month or more from now. I'll have to check that out next time.
The comments on the IPA were basically that it tasted old.
The berliner was comically easy to produce and relatively cheap too. They made lots of comments that it seemed too wheaty or something to that affect which I have no idea how to react about that.
The comments on the IPA were basically that it tasted old.
The berliner was comically easy to produce and relatively cheap too. They made lots of comments that it seemed too wheaty or something to that affect which I have no idea how to react about that.
Posted on 5/4/16 at 5:19 pm to s14suspense
how dare a berliner be wheaty
Posted on 5/4/16 at 5:56 pm to LoneStarTiger
Did an extract Citra IPA. Still learning after 2 extract brews. Had an outrageous OG because I was grabbing from a bottom spigot on the fermenter and I had topped off the fermenter with water and didn't shake it enough for emulsification. My FG was dead on target with 1.013. If my OG was close to 1.070 then my ABV would be 7.9%. Oh well... Active fermentation has stopped and the beer tastes fantastic. Saturday I'm dry hopping with 1.5 ozs of Citra. Can't wait for this brew to be in my belly..
Posted on 5/5/16 at 8:11 pm to AvenueBreuxhaus
No sparge finished on a Hefeweizen that I'm gonna try to get only banana esters then add coconut and pineapple a la florida hefe style
Posted on 5/6/16 at 8:15 am to Canuck Tiger
quote:
Hefeweizen that I'm gonna try to get only banana esters
Let us know how this turns out...
I really like the banana notes from Weihenstephaner's hefe, but I've never been able to get the banana more dominate than the spice/clove esters.
I've been told that I should try WAY under pitching and to stop oxygenating if I wanted a banana bomb, but I've never gone back and tried that.
Posted on 5/6/16 at 8:26 am to LSUGrad00
quote:
Let us know how this turns out...
I really like the banana notes from Weihenstephaner's hefe, but I've never been able to get the banana more dominate than the spice/clove esters.
I've been told that I should try WAY under pitching and to stop oxygenating if I wanted a banana bomb, but I've never gone back and tried that.
I got loads of banana in my hefe i made last year.
I mashed in at 152 for 75 minutes. Used WLP300 Hefeweizen Ale yeast and fermented @ 70-72 degrees i believe. This is the one i won gold for the category and came in 3rd for BOS. It was bottle conditioned also.
I also made a 1 liter starter
This post was edited on 5/6/16 at 8:27 am
Posted on 5/6/16 at 9:47 am to BugAC
Maybe using pure o2 is where I'm going wrong? 
Mine always have more of the spice/clove esters than I prefer and substantially more than I get from Weihenstephaner's Hefeweizen.
Mine always have more of the spice/clove esters than I prefer and substantially more than I get from Weihenstephaner's Hefeweizen.
Posted on 5/6/16 at 10:04 am to AvenueBreuxhaus
quote:
Had an outrageous OG because I was grabbing from a bottom spigot on the fermenter and I had topped off the fermenter with water and didn't shake it enough for emulsification.
I'm a little confused by this statement.
Posted on 5/6/16 at 10:39 am to s14suspense
I did the opposite of what you read to get clove: no sparge at 155F rather than the step mashes for ferulic; pitched a wyeast pack with no starter and started at 64 and will ramp to 70 over the next 24 hours and hold there. Hopefully no sparge and high mash temps keeps it from being too thin; og was 1.05
Posted on 5/6/16 at 11:01 am to s14suspense
quote:
I'm a little confused by this statement.
I topped off my wort in the fermenter with water until i got 5 gals. I immediately pulled my sample from the bottom of the fermentation chamber via spigot before pitching and had a brix of over 30 (I used my refractometer) I read that if you shake it vigorously the water mixes in better with the wort to give a more accurate refractometer reading. Emulsification is an incorrect term to use. Sorry.
This post was edited on 5/6/16 at 11:03 am
Posted on 5/6/16 at 11:06 am to AvenueBreuxhaus
quote:
I topped off my wort in the fermenter with water until i got 5 gals. I immediately pulled my sample from the bottom of the fermentation chamber via spigot before pitching and had a brix of over 30 (I used my refractometer) I read that if you shake it vigorously the water mixes in better with the wort to give a more accurate refractometer reading. Emulsification is an incorrect term to use. Sorry.
OK, so your OG reading was just wrong.
Posted on 5/6/16 at 11:09 am to s14suspense
Yeah. I'm guessing that's what the problem was. I took two separate readings after calibration. Still no go, but FG was dead on where it should have been.
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