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Message
re: Homebrewing Thread: Volume II
Posted on 12/14/16 at 11:18 am to BMoney
Posted on 12/14/16 at 11:18 am to BMoney
quote:
How the hell does a "Post your favorite soup recipe" thread get stickied, yet we can't get the homebrewing thread stickied?
I've given up on my requests to admins. Clearly, Tigerdroppings hates homebrewers...
0
Posted on 12/14/16 at 11:55 am to BMoney
+1 on this. I hate trying to find this thread sometimes.
Posted on 12/17/16 at 5:50 pm to BugAC
Ended up with a free morning and evening, so I broke out the brew gear. Did the mash and sparse before a lunch party. Just getting to the boil now.
8 lbs Avangard Pils
1 lb wheat malt
1/2 lb Simpson golden pats
1/4 acid malt
Token hops
Yeast is ECY Bug Farm
Mashed at 156
90 minute boil
No chill
Bring on the funk.
8 lbs Avangard Pils
1 lb wheat malt
1/2 lb Simpson golden pats
1/4 acid malt
Token hops
Yeast is ECY Bug Farm
Mashed at 156
90 minute boil
No chill
Bring on the funk.
Posted on 12/18/16 at 6:47 pm to BottomlandBrew
I've been on a low carb diet to get back to fighting weight, and so my consumption dropped to the level that production suffered.
I'm finally back in the brewery this evening making a rare clean saison with amarillo hops
I'm finally back in the brewery this evening making a rare clean saison with amarillo hops
Posted on 12/19/16 at 7:29 am to BottomlandBrew
Kegged up my spruce gose a couple days ago and took a pull the other night. Wow! This thing is terrific. I'm not sure if you all recall, but i had to call an audible on when to add teh spruce to the beer. Initially i was going to steep it in the whirlpool, but i did not get the spruce in time. So, instead, i steeped about 2 1/4 oz. in 3 cups of water @ 170 for 40 minutes, then strained and pitched the tincture into the keg and racked on top. 1st off, the sourness imparted by sour weapon from bootleg (pedio. p.) is really great. Don't find it as start, but more smooth. Then at the end, the spruce hits you. It's not overpowering, but you definitely know it's there. Tastes like Christmas!
Posted on 12/19/16 at 9:28 am to BugAC
quote:
Then at the end, the spruce hits you. It's not overpowering, but you definitely know it's there. Tastes like Christmas!
Very cool, would have never thought to combine sour and pine/spruce.
Thinking of kegging the mandarina saison this week. It was sitting around 1.005 on Friday so I'll start ramping down the temps and keg towards the end of the week. Still trying to decide whether or not to dry hop or not.
Posted on 12/19/16 at 9:36 am to LSUGrad00
quote:
Still trying to decide whether or not to dry hop or not.
When in doubt, add more Citra.
Posted on 12/19/16 at 9:50 am to LSUGrad00
quote:
Very cool, would have never thought to combine sour and pine/spruce
I was inspired by Grimm's Super Spruce. I have another bottle of it coming in the mail, so when it gets here, i'll do a blind taste test with friends comparing mine to that one.
On another note, next week i'm off and plan on brewing twice. Brewing 6 gallons of a saison, fermenting with belgian strain, then splitting into 2 different 3 gallon carboys. At that point, i'll add Bootleg's funk weapon #1 to one, and FW #3 to the other. After a few weeks, i'll pitch Bootleg's sour weapon to 1, and Omega's lacto blend to the other, and let each long age condition.
The other brew will probably be my coffee stout. Either that or an IPA. I'm going to have to make room in the beer fridge though. I already have 2 full kegs. Have to remove a shelf to fit the 3rd.
And on top of that, my beer gun should be coming in sometime soon, and i expect to get a few LA homebrew gift certificates for Christmas.
Posted on 12/19/16 at 10:04 am to BugAC
And for fun, what and how much has everyone brewed this year?
All brews - 5 gallons
1) "Plight of the Swallow" Bourbon Vanilla Coconut Porter - brewed January 2016. Was really great and will be rebrewing this soon
2) "Little MACC IPA" Mosaic, Amarillo, Citra, Centennial IPA - Took the recipe from Brulosphy. Really good - February 2016
3) Farmhouse Saison - First long aged mixed ferm sour. This one is still in the fermenter. Plan to bottle in January. - March 2016
4) German Huell Melon Single Hop Pale Ale - This was ok. Got a little berry and Melon. This hop does better in concert with other hops, IMO - April 2016
5) "French Benefits" French Saison - Rebrew of one of my best beers. This year, i changed it up, and dry hopped with Nelson Sauvin, and pitched Giga's Brett Brux Blend after primarying with 3711. Fantastic as always - May 2016
6) "Tasman IPA" - IPA with Nelson Sauvin, Galaxy, and a little Amarillo. This one wasn't very good. Not sure what happened but it tasted too malty. Didn't finish the keg, and ended up dumping about half of it to make room for another beer. - June 2016
7) "Refresh" Cucumber Gose - my first kettle sour, gose. Used Omega's lacto blend, dry hopped with citra, and pitched about 1/2 lb. of Cucumber in the keg. Really great beer. Even some of buddies who don't like sours, loved this one. Will def. rebrew next year. - Aug 2016
8) "Intensive Purposes" 100% Brett, Citra Pale Ale - First 100% brett beer. This one is currently in the keg and tastes really great. Brought some to our annual friends Christmas party and even some regular bud drinkers liked this one. Got about 3/4 of a keg left. Fruity, little funky. - Nov. 2016
9) "Coniferous" Spruce Gose - Just kegged spruce gose using Bootleg Biology's Sour Weapon (Pedio. P. strain) for the kettle sour. Dry hopped with Chinook and Simcoe, and used 2.25 oz. of spruce tips steeped in 3 cups water for 40 minutes added to the keg. First taste so far, and it's fantastic. - Dec. 2016
And of course, as stated earlier, 10 and 11 for this year will be a coffee stout (or my coconut porter) and another long aged mixed ferm sour i'm split batching. So should be about 55 gallons brewed this year before the year is up.
All brews - 5 gallons
1) "Plight of the Swallow" Bourbon Vanilla Coconut Porter - brewed January 2016. Was really great and will be rebrewing this soon
2) "Little MACC IPA" Mosaic, Amarillo, Citra, Centennial IPA - Took the recipe from Brulosphy. Really good - February 2016
3) Farmhouse Saison - First long aged mixed ferm sour. This one is still in the fermenter. Plan to bottle in January. - March 2016
4) German Huell Melon Single Hop Pale Ale - This was ok. Got a little berry and Melon. This hop does better in concert with other hops, IMO - April 2016
5) "French Benefits" French Saison - Rebrew of one of my best beers. This year, i changed it up, and dry hopped with Nelson Sauvin, and pitched Giga's Brett Brux Blend after primarying with 3711. Fantastic as always - May 2016
6) "Tasman IPA" - IPA with Nelson Sauvin, Galaxy, and a little Amarillo. This one wasn't very good. Not sure what happened but it tasted too malty. Didn't finish the keg, and ended up dumping about half of it to make room for another beer. - June 2016
7) "Refresh" Cucumber Gose - my first kettle sour, gose. Used Omega's lacto blend, dry hopped with citra, and pitched about 1/2 lb. of Cucumber in the keg. Really great beer. Even some of buddies who don't like sours, loved this one. Will def. rebrew next year. - Aug 2016
8) "Intensive Purposes" 100% Brett, Citra Pale Ale - First 100% brett beer. This one is currently in the keg and tastes really great. Brought some to our annual friends Christmas party and even some regular bud drinkers liked this one. Got about 3/4 of a keg left. Fruity, little funky. - Nov. 2016
9) "Coniferous" Spruce Gose - Just kegged spruce gose using Bootleg Biology's Sour Weapon (Pedio. P. strain) for the kettle sour. Dry hopped with Chinook and Simcoe, and used 2.25 oz. of spruce tips steeped in 3 cups water for 40 minutes added to the keg. First taste so far, and it's fantastic. - Dec. 2016
And of course, as stated earlier, 10 and 11 for this year will be a coffee stout (or my coconut porter) and another long aged mixed ferm sour i'm split batching. So should be about 55 gallons brewed this year before the year is up.
This post was edited on 12/19/16 at 10:06 am
Posted on 12/19/16 at 10:29 am to BugAC
Citra IPA
Vanilla Porter
kettle soured lime/ginger gose
farmhouse table beer x2
Armadillo hops pale ale
nelson sauvin IPA
and a coffee stout still to go
Vanilla Porter
kettle soured lime/ginger gose
farmhouse table beer x2
Armadillo hops pale ale
nelson sauvin IPA
and a coffee stout still to go
Posted on 12/19/16 at 10:48 am to LoneStarTiger
quote:
kettle soured lime/ginger gose
What strain did you use for the kettle sour?
quote:
farmhouse table beer x2
What's the stats on this one? Yeast, bacteria, ferm period, etc...
Posted on 12/19/16 at 10:55 am to BugAC
Gigayeast fast souring lacto, I think
Dregs for 4-6 weeks in the table beer
Dregs for 4-6 weeks in the table beer
Posted on 12/19/16 at 11:53 pm to LoneStarTiger
Galaxy Hops back in stock at yvhops.com 
Posted on 12/20/16 at 5:58 am to BugAC
quote:
On another note, next week i'm off and plan on brewing twice. Brewing 6 gallons of a saison, fermenting with belgian strain, then splitting into 2 different 3 gallon carboys. At that point, i'll add Bootleg's funk weapon #1 to one, and FW #3 to the other. After a few weeks, i'll pitch Bootleg's sour weapon to 1, and Omega's lacto blend to the other, and let each long age condition
Any reason you're doing the kettle sour cultures last rather than first?
Posted on 12/20/16 at 7:44 am to BottomlandBrew
quote:
Any reason you're doing the kettle sour cultures last rather than first?
I wanted to ensure i had some funk and was worried about the low ph inhibiting those phenols/esters from being thrown off.
Posted on 12/20/16 at 7:55 am to BugAC
YMMV, but I'd switch all that up if I were doing it. Lacto then sacch then brett. And be careful with IBUs on that Omega blend. It's old-school and doesn't do well with more than a couple IBUs. Not sure about that BB Pedio quick-sour bacteria as I have zero experience with it.
Posted on 12/20/16 at 8:05 am to BottomlandBrew
quote:
YMMV, but I'd switch all that up if I were doing it. Lacto then sacch then brett. And be careful with IBUs on that Omega blend. It's old-school and doesn't do well with more than a couple IBUs. Not sure about that BB Pedio quick-sour bacteria as I have zero experience with it.
I've read about souring first. Any advantages over throwing in your yeast first? I'm just wondering how to get funk character if the beer has already soured. I've asked the question on MTF on facebook and with kettle sours, i get the impression it's all but impossible to impart funk on a kettle sour unless you are blending the beer. Something about the acid in the beer inhibiting phenols or something.
And i was only planning on 1 IBU for the beer. I could, just as well, eliminate the hops, and throw some in the dry hop at the end.
This post was edited on 12/20/16 at 8:07 am
Posted on 12/20/16 at 8:13 am to LSUGrad00
quote:
Galaxy Hops back in stock at yvhops.com
thanks!
Posted on 12/20/16 at 8:30 am to BugAC
quote:
What's the stats on this one? Yeast, bacteria, ferm period, etc...
sorry, I was driving yesterday to adequately answer this. I make this beer to start 1.022-1.025 assuming it will finish at or near 1.000. I alter the recipe a little every time but it is essentially 2-row and 20-25% other, usually wheat and oats
I mash at 156 or so for 30 minutes, and no sparge since its such a small grain bill, then give it a 30 minute boil.
The inspiration for the beer is Jester King's petit prince, so I used it's dregs, along with dregs from Crooked Stave and some of rds' homebrew.
Posted on 12/20/16 at 8:36 am to LSUGrad00
quote:
Galaxy Hops back in stock at yvhops.com
Grabbed a couple pounds plus a pound of Citra while I was at it. Merry Christmas to me!
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