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Posted on 12/1/16 at 2:52 pm to LoneStarTiger
quote:
why?
To bottle my sours.
Posted on 12/1/16 at 2:58 pm to BugAC
quote:
So what's on everyone's brew radar?
Trying to figure that out. Ferm fridge #2 is full of sours that still need another 6 mos or so. Also have a couple of Bretts in mini kegs in there....letting them age a while longer. Then I have a half keg of JK Heavy Metal Stout from last year I still need to kill. And a half keg of Zappa Dust that is drinking well....problem is I've been out of town too much and will be out of town a few weekends in December......and I have 2 fridges full of beer I need to drink. I need to commit fully to being an alcoholic like you people.
Posted on 12/1/16 at 3:16 pm to BugAC
quote:
To bottle my sours.
I asked before seeing the discussion regarding the growler tube. I've been really pleased with using just that, so I bought a second one for sours.
Posted on 12/1/16 at 3:47 pm to BugAC
quote:
So what's on everyone's brew radar?
Nothing. Been busy lately and the one time I had free to brew I decided to be lazy instead. My garage is getting cold this time of year, so I might do a cal common or lager.
Posted on 12/1/16 at 7:55 pm to BMoney
B, since when do you use a hydrometer???
Posted on 12/1/16 at 9:58 pm to s14suspense
quote:
B, since when do you use a hydrometer???
Since Bin-Q was selling them for $2.
Posted on 12/1/16 at 10:03 pm to BMoney
Heard that.
Posted on 12/4/16 at 11:18 am to s14suspense
Broke out the equipment this morning to brew. I'm a little hungover from the beer festival yesterday, but figured some physical activity might break that. Ended up going with a pilsner. Trying my hand at an infusion step mash.
10.5 lbs pils
1 oz hallertau at 60
1 oz hallertau at 5
0.5 oz hallertau at whirlpool
Ferment with Wyeast 2124 Bohemian Lager
My garage has been sitting between 45-50 degrees as of this weekend, and looks to continue for another week before I have to bring it inside for a diacetyl rest.
Step mash is:
100 F for 60
120 F for 20
150 F for 20
160 F for 20
168 F mashout
Never done a pilsner, so we'll see
10.5 lbs pils
1 oz hallertau at 60
1 oz hallertau at 5
0.5 oz hallertau at whirlpool
Ferment with Wyeast 2124 Bohemian Lager
My garage has been sitting between 45-50 degrees as of this weekend, and looks to continue for another week before I have to bring it inside for a diacetyl rest.
Step mash is:
100 F for 60
120 F for 20
150 F for 20
160 F for 20
168 F mashout
Never done a pilsner, so we'll see
Posted on 12/4/16 at 3:18 pm to BottomlandBrew
Lesson learned on the step mash. Didn't have enough room in my mash tun to raise it to mashout, so I drained and went straight to batch sparge at mashout temp. Might just do a 150-160-168 next time.
Posted on 12/4/16 at 5:59 pm to BottomlandBrew
What does the 60 minute rest at 100F do? I understand the rest of it; protein rest, beta rest, alpha rest and mashout.
Posted on 12/4/16 at 6:52 pm to Bleed P&G
Acid rest to lower the pH.
Posted on 12/5/16 at 8:03 am to BottomlandBrew
I got my second quick sour brewed Friday and Saturday. LSUGrad, you'll be happy to know that pedio can quick sour. I brewed up a 50/50 pilsen/wheat base quick sour gose. On friday afternoon I did the mash and short boil, then chilled to 95. Pre-acidified to 4.51 then pitched the bootleg biology pedio p. strain that said it could quick sour with no ropiness. Well i pitched around 4:30. By Saturday @ 3:00 pm (23 hours) my ph was down to 3.27. I kept the kettle in my fermenting freezer overnight and my temps went from 95 down to about 85, so it kept the heat in well.
I brought the soured wort back up to a boil for 10 minutes, and added my salt and coriander. The only hiccup, is i was relying on my spruce tips to come in, when USPS said it was going to come in, which was Friday. It still has not arrived at my house. The plan was to steep them at 170 for 45 minutes. Well i couldn't do that, so i steeped 1 oz. of chinook and 1 oz. of simcoe for 30 minutes, then chilled and racked to fermenter.
I made a gigayeast brett brux blend starter for about 36 hours and pitched sunday morning. No activity as of last night, but brett usually starts off a little slow. Using brett because i know it can handle a low ph like that, and i used a brett brux strain for my last gose as well.
So, since i don't have the spruce yet, i'll have to either dry spruce in the keg, or make a tincture. Thinking of just doing it in the keg, and adding 1 oz. at first, and adding more if needed. Don't want to "overspruce" the batch and it become to resiny, though with the sour, it may turn out pretty good.
I brought the soured wort back up to a boil for 10 minutes, and added my salt and coriander. The only hiccup, is i was relying on my spruce tips to come in, when USPS said it was going to come in, which was Friday. It still has not arrived at my house. The plan was to steep them at 170 for 45 minutes. Well i couldn't do that, so i steeped 1 oz. of chinook and 1 oz. of simcoe for 30 minutes, then chilled and racked to fermenter.
I made a gigayeast brett brux blend starter for about 36 hours and pitched sunday morning. No activity as of last night, but brett usually starts off a little slow. Using brett because i know it can handle a low ph like that, and i used a brett brux strain for my last gose as well.
So, since i don't have the spruce yet, i'll have to either dry spruce in the keg, or make a tincture. Thinking of just doing it in the keg, and adding 1 oz. at first, and adding more if needed. Don't want to "overspruce" the batch and it become to resiny, though with the sour, it may turn out pretty good.
Posted on 12/6/16 at 8:54 am to BugAC
quote:
you'll be happy to know that pedio can quick sour.
That doesn't mean it's not still witchcraft
I wonder if you will see any difference in the final product when using the quick sour pedio vs lacto.
In my experience with sours that use the traditional pedio strain, you get a different sour character than from latco. The acidic character is less harsh and more complex. I don't know if it's the pedio itself that does that or the fact that pedio beers typically take so much longer to develop.
Will be interesting to hear your impressions once the beer is done.
Posted on 12/6/16 at 8:58 am to LSUGrad00
I had some commercial beers the other day made with that bootleg pedio. Interesting. Still tasted kettle soured, but different in a good way. They were primaried with Brett, so that dominated the flavor, but the acidity had a smoother backbone with less lactic in the nose.
Posted on 12/6/16 at 9:02 am to BottomlandBrew
quote:
but the acidity had a smoother backbone with less lactic in the nose.
This has been my impression of pedio when I've used it.
Posted on 12/6/16 at 9:32 am to BottomlandBrew
quote:
I had some commercial beers the other day made with that bootleg pedio. Interesting. Still tasted kettle soured, but different in a good way. They were primaried with Brett, so that dominated the flavor, but the acidity had a smoother backbone with less lactic in the nose.
I primaried with Giga's brett brux blend, so we'll see. From my experience, though, you don't get much of any brett character from a kettle sour even when primary-ing with brett.
I did pick up that the smell coming from the fermenter doesn't smell as tart or acidic as the omega lacto blend i used for my first gose.
I'm still about 3 weeks away from first taste, so whenever it's ready, i'll post my results.
Posted on 12/6/16 at 11:16 am to BugAC
quote:
you don't get much of any brett character from a kettle sour even when primary-ing with brett
Just kind of depends on what you consider "brett character." You might not get funk, but you definitely get some fruity esters and a different mouthfeel, which I would consider a characteristic of brett.
Posted on 12/6/16 at 12:42 pm to BottomlandBrew
quote:
Just kind of depends on what you consider "brett character." You might not get funk, but you definitely get some fruity esters and a different mouthfeel, which I would consider a characteristic of brett.
Well, i've only made 2 quick sour gose's so far, and one is currently fermenting, and both has had brett, so i guess i'll need to make one with a sach strain to tell the difference. FWIW, my cucumber gose was fantastic, but i did not pick up any fruity characters outside of the slight lemon from the coriander, and the cucumber. My acidity was down to 3.25 at the end of the souring phase. To me, something with that ph is too hard to pick out other flavors. Maybe that's just my palate.
Posted on 12/7/16 at 12:14 pm to BottomlandBrew
In light of the recent Parish blog post on their hoppy beers and using new yeast, what are some recent techniques you've learned to produce Northeast Style Juicy IPA's? A few things i've learned... (FWIW, i haven't put all of these in practice yet).
1) Whirlpool hopping
2) Chloride/Sulfate levels - I'm shooting for a 1:1 ratio of 100 to 100. This more enhances the mouthfeel than the hops themselves.
3) Use low flocculating yeast, in particular the london ale 3 strain.
4) Start your dry hopping during active fermenation. Some hop oils cling to the yeast cells. The longer the cells stay in suspension, the more hop aroma/flavor you'll get.
5) Large dry hop. I currently dry hop around 5-7 oz.
6) Keg hop - Currently, i've keg hopped with 2 oz. of hops. I've read that taking your dry hop amount, halving it, and then doing half in the dry hop and half in the keg produces great aroma/flavor. I've also been in contact with brad smith and beersmith, and he's stated that there have been studies that state that keg hopping vs. dry hopping has little hop aroma/flavor benefits.
7) Recipe design - Mostly light colored base malts, with some oats/wheat/spelt, etc... protein rich malts that take longer to flocculate.
What are some techniques you've learned?
1) Whirlpool hopping
2) Chloride/Sulfate levels - I'm shooting for a 1:1 ratio of 100 to 100. This more enhances the mouthfeel than the hops themselves.
3) Use low flocculating yeast, in particular the london ale 3 strain.
4) Start your dry hopping during active fermenation. Some hop oils cling to the yeast cells. The longer the cells stay in suspension, the more hop aroma/flavor you'll get.
5) Large dry hop. I currently dry hop around 5-7 oz.
6) Keg hop - Currently, i've keg hopped with 2 oz. of hops. I've read that taking your dry hop amount, halving it, and then doing half in the dry hop and half in the keg produces great aroma/flavor. I've also been in contact with brad smith and beersmith, and he's stated that there have been studies that state that keg hopping vs. dry hopping has little hop aroma/flavor benefits.
7) Recipe design - Mostly light colored base malts, with some oats/wheat/spelt, etc... protein rich malts that take longer to flocculate.
What are some techniques you've learned?
This post was edited on 12/7/16 at 12:16 pm
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