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re: Homebrewing Thread: Volume II
Posted on 11/28/16 at 1:44 pm to LSUGrad00
Posted on 11/28/16 at 1:44 pm to LSUGrad00
quote:
Anyone else brewing?
Brewed a pecan strong ale yesterday afternoon. A pound of pecans in the mash, with another pound soaking in bourbon to be added after primary fermentation finishes.
Also had the first taste of my New Zealand pale ale. Interesting hop profile on this one. I get some pepper to go along with citrus and maybe some lime. It's enjoyable for sure.
This post was edited on 11/28/16 at 1:46 pm
1
Posted on 11/28/16 at 1:56 pm to LoneStarTiger
Plan to brew this weekend. Possible quick sour using a pedio culture, and fermented with a brett culture. Both cultures are from bootleg biology.
Posted on 11/28/16 at 2:05 pm to BugAC
quote:
quick sour using a pedio culture
this still sounds like witchcraft to me...
A quick souring pedio culture that doesn't get 'ropy' or 'sick'.
Definitely let us know how this one turns out.
Posted on 11/28/16 at 2:14 pm to LSUGrad00
quote:
this still sounds like witchcraft to me...
A quick souring pedio culture that doesn't get 'ropy' or 'sick'.
Definitely let us know how this one turns out.
Still trying to work out some things in my brew process, maybe you can help. I've posted on Milk the funk and to bootleg's website.
I want to brew a sour with some pronounced funk to it. I want to showcase the Funk Weapon brett strains with a sour backbone. However, i've read that a low ph will mute brett funk. I also read that a 100% brett tends to drive more phenols than a sach then brett, but on the same wiki, have read that a sach followed by brett strain gives the more pronounced funk flavor.
The goal, was to do a quick sour with bootleg's pedio sour weapon. Then rack to fermenter, and add a saison sach strain to produce phenols. Then add the brett strain, after primary, to eat on those high phenols from the saison strain. However, i'm told on MTF, that the quick sour method will prevent the brett funk from developing, and i should possibly just brew with a saison strain, then add the brett, then add the pedio after, yet that would turn this beer into a long developing sour, which defeats the purpose of the sour weapon strain.
Posted on 11/28/16 at 2:28 pm to LSUGrad00
Follow-up: Just found where my confusion comes from thanks to MTF and this article.
LINK
100% brett fermentations drive off esters which are the following aromas/flavors
Anise
Apple
Banana
Honey
Juicy Fruit gum
Nail polish remover
Pear
Pineapple
Strawberry
and sach/brett mixed fermenation drives off phenols
Cloves
Medicine (especially sore throat spray)
Pepper
Smoke
Sweaty horse blankets
Tannins
Vanilla
I didn't understand the difference between an ester and phenol. Which makes brett fermentation even more fun, IMO. And more tailored to a desired result.
I do still have a problem with the low ph thing that i'm trying to get information on.
LINK
100% brett fermentations drive off esters which are the following aromas/flavors
Anise
Apple
Banana
Honey
Juicy Fruit gum
Nail polish remover
Pear
Pineapple
Strawberry
and sach/brett mixed fermenation drives off phenols
Cloves
Medicine (especially sore throat spray)
Pepper
Smoke
Sweaty horse blankets
Tannins
Vanilla
I didn't understand the difference between an ester and phenol. Which makes brett fermentation even more fun, IMO. And more tailored to a desired result.
I do still have a problem with the low ph thing that i'm trying to get information on.
Posted on 11/28/16 at 2:43 pm to BugAC
quote:
However, i'm told on MTF, that the quick sour method will prevent the brett funk from developing, and i should possibly just brew with a saison strain, then add the brett, then add the pedio after, yet that would turn this beer into a long developing sour, which defeats the purpose of the sour weapon strain.
Hmm I've never tried to get funk and quick sour.
With Sach, the problem with low pH environments is that the yeast ferment at the low pH, but it doesn't reproduce at the same rate as in a higher pH environment. Since brett reproduces even slower than sach, this may be an even more pronounced issue.
I would imagine that if you pitched the brett at a low pH that you would get the funk you are looking for, but on a much longer timeline than desired.
You may be able to get around the reproduction issue by using the yeast from your 100% brett beer. Your cell count would be much higher and could probably turn the beer around quicker than using a starter.
It's not exactly what you were looking to do, but may be an option.
Posted on 11/28/16 at 2:53 pm to LSUGrad00
quote:
Hmm I've never tried to get funk and quick sour.
Doesn't look like i'll be able to, either. The only way i could possibly do this is by blending. I'd brew a sach/brett batch first, then after a few months, use the quick sour, ferment it. Then experiment with blending.
The problem with this, is i have 3 Funk Weapon strains, the Sour Weapon culture, and the Bootleg Solera culture that i want to use before they are no longer viable. So i'm back at square one, of no longer knowing what to brew. Thinking of doing the quick sour anyway and maybe ferment with gigayeast brett brux, and use that beer for my Grimm Super Spruce clone. Then in december when i'm off for 2 weeks, brew 2 or 3 more times.
Any ideas on what to brew with the Funk Weapon cultures?
Funk Weapon #1
quote:
This rare, and commercially unavailable yeast isolate, produces pungent horse blanket and fresh leather aromas. Perfect for breaking out the funk in farmhouse-style beers.
Funk Weapon #2 - (this will be a brett IPA, but brewed at a later date. Already have a brett citra pale ale in the keg)
quote:
This rare, and commercially unavailable yeast isolate is perfect for 100% Brettanomyces fermentations, especially Brett IPAs. Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness. With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced. Great for maintaining the nuance of hops in beer with better keeping qualities than a Brewer’s Yeast fermentation.
Funk Weapon #3
quote:
Funk Weapon #3 is a versatile culture that creates wildly different flavor and aroma profiles depending on the age of fermentation. Young fermentations produce mild musty funk and ripe tropical fruit, while older and bottle conditioned ferments show off unique flavors and aromas of strawberry, cherry and tropical candy.
This commercially unavailable yeast isolate is ideal for 100% Brettanomyces fermentations or as a secondary strain along with a phenolic Brewer’s Yeast culture.
Posted on 11/29/16 at 8:27 am to BugAC
So i'm brewing a quick sour Friday or Saturday. Using that pedio blend to quick sour, then will whirlpool with 1 oz. chinook, 1 oz. ekuanot, and 2 oz. spruce tips. Then i'll dry hop with another ounce of chinook and ekuanot.
Posted on 11/29/16 at 9:13 am to BugAC
quote:
ekuanot
I like this hop...
I used this in my brett pale ale and it has a great tropical/citrus character.
Posted on 11/29/16 at 9:21 am to LSUGrad00
quote:
I like this hop...
I used this in my brett pale ale and it has a great tropical/citrus character.
Well i'm hoping for it to throw off a little pine as well. I also have the chinook and spruce tips to do that for me too. Just hope my spruce gets here in time. Had to order from Spruce on tap, to get some fresh spruce tips.
I spoke with Grimm a while back and they gave me some help on when to add the spruce and how much.
Posted on 11/29/16 at 9:26 am to BugAC
You should take advantage of the season and just shake a Christmas tree over the boil kettle.
Posted on 11/29/16 at 9:38 am to LSUGrad00
quote:
You should take advantage of the season and just shake a Christmas tree over the boil kettle.
Posted on 11/29/16 at 1:28 pm to BugAC
Did a hopbursted Mosiac session IPA. Approx. 4.2 % Also dry hopped with Mosiac. Half pound of Mosiac total in a 5 gallon batch. Ended up with a lot of stone fruit on the front that matched the malt which was Pale ale, Munich, and Caramel 60L. The back end is a arse ton of pine. I'm talking lick it off your teeth pine. I have a love/hate relationship with that much pine. Overall im happy and drinking the crap out of it.
Cup of gnome blood.
Cup of gnome blood.
This post was edited on 11/29/16 at 1:48 pm
Posted on 11/29/16 at 1:34 pm to AvenueBreuxhaus
So what's on everyone's Christmas list? I keep looking at a conical but Santa told me I'd shoot my eye out. So maybe a good PH meter.....any recs?
Posted on 11/29/16 at 1:42 pm to Zappas Stache
a bigger CO2 tank
Posted on 11/29/16 at 1:46 pm to LoneStarTiger
I won't get squat. Got an electric sparge water heater in Oct. That was my early present.
Posted on 11/29/16 at 1:49 pm to Zappas Stache
quote:
So what's on everyone's Christmas list? I keep looking at a conical but Santa told me I'd shoot my eye out. So maybe a good PH meter.....any recs?
I really need a blichmann beer gun.
Posted on 11/29/16 at 1:53 pm to Zappas Stache
Hoping to be brewing by Christmas. Might have to put off my first brew until after vacation on account of some dry hopping.
Posted on 11/29/16 at 2:17 pm to LoneStarTiger
quote:
a bigger CO2 tank
How big?
Posted on 11/29/16 at 2:24 pm to Zappas Stache
I need a beer gun too.
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