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Message
2
Posted on 12/20/16 at 9:40 am to BugAC
quote:
Grabbed 2 oz. of galaxy
2 whole ounces? That's not even a whirlpool addition.
Posted on 12/20/16 at 9:41 am to BMoney
quote:
2 whole ounces? That's not even a whirlpool addition.
and here I am concerned one pound isn't enough
Posted on 12/20/16 at 9:51 am to BMoney
quote:
2 whole ounces? That's not even a whirlpool addition.
Because clearly that's my entire hop profile for a beer.
Posted on 12/20/16 at 10:11 am to BugAC
quote:
Because clearly that's my entire hop profile for a beer.
Different strokes. Buying in bulk really saves me money in the long run for hops I use a lot of. If I was just getting 2 ounces of a hop, I'd just as soon get it from LA Homebrew.
Posted on 12/20/16 at 10:14 am to BugAC
quote:
i get the impression it's all but impossible to impart funk on a kettle sour
It's not impossible. I've done it several times. You also don't have to kettle sour. Pitch the lacto, wait overnight, pitch the sacch, wait a week, pitch the brett.
Posted on 12/20/16 at 10:37 am to BottomlandBrew
quote:
BottomlandBrew
What are the advantages of pitching bugs before the yeast as oppossed to doing the opposite?
Posted on 12/20/16 at 11:30 am to BugAC
quote:
Grabbed 2 oz. of galaxy, 4 of citra, 2 of simcoe, 2 of nugget, and 2 of chinook. Not bad prices.
You misspelled lbs
Posted on 12/20/16 at 1:41 pm to BugAC
quote:
at are the advantages of pitching bugs before the yeast as oppossed to doing the opposite?
Both bacteria/bugs and the yeast will go after the simple sugars before trying to tackle the complex sugars. The idea of pitching bugs first is that they get a head start on producing their flavors before the yeast comes through and eats the easy stuff. The bacteria can continue going through the more complex sugars as time goes on but they get a head start on the yeast.
Now if you are just talking about lacto, which doesn't produce alcohol, then you are looking at stressing the yeast out to coerce it into different flavors then normal.
Posted on 12/20/16 at 3:59 pm to Fratastic423
quote:
Both bacteria/bugs and the yeast will go after the simple sugars before trying to tackle the complex sugars. The idea of pitching bugs first is that they get a head start on producing their flavors before the yeast comes through and eats the easy stuff. The bacteria can continue going through the more complex sugars as time goes on but they get a head start on the yeast.
Now if you are just talking about lacto, which doesn't produce alcohol, then you are looking at stressing the yeast out to coerce it into different flavors then normal.
Thanks for the info. I posed a similar question on the MTF page to understand a little more. I initially had a reason for pitching the sach then brett then bugs, but i couldn't remember why i jotted those notes down in my recipe. MTF guys gave me a refresher, just for anyone else if they are interested.
quote:
The only "problem" with copitching all your microbes or pitching your LABs first is that you will probably get less ester formation than you would if you pitched your sacch and/or brett before your LABs as they'd be subject to a more acidic environment.
quote:
As to the rest of your question, funk will depend upon your recipe, specifically your grainbill and your choice(s) of brett strains/species. Sourness will depend on your hopping. P. pentosaceus is very hop intolerant, so I'd plan on not hopping your beer pre-fermentation.
Obviously he was just trying to guide me, and not give me a detailed explanation of the flavor compound formations in mixed ferm beers.
quote:
The grainbill bit has to do with phenolic precursors, namely hydroxycinnamic acids like ferulic acid. For instance, wheat is high in ferulic acid, which is a precursor to 4VG and 4EG which will give your beer a clove and spice brett character.
This post was edited on 12/20/16 at 4:24 pm
Posted on 12/20/16 at 8:16 pm to BugAC
Do you really know what these esters and phenols are you're chasing, though? Question what those are and what is making it. You can get loads of funk with low-pH wort. Look at lambic. It starts with an enteric fermentation, primaried with various sacchs, followed with pedio, and then finished with brett. The pH is falling the whole time, yet the mixed brett cultures are still able to create loads of funk. You're worrying about a problem that you aren't even sure exists. Make mistakes.
Posted on 12/20/16 at 11:00 pm to BottomlandBrew
Homebrewed Praline Pecan Christmas Ale. Brewed a strong ale with a pound of roasted pecans in the mash, then added another pound of bourbon soaked roasted pecans for a week after fermentation finished up. Vanilla purée at kegging.
Posted on 12/20/16 at 11:23 pm to BMoney
quote:
Homebrewed Praline Pecan Christmas Ale. Brewed a strong ale with a pound of roasted pecans in the mash, then added another pound of bourbon soaked roasted pecans for a week after fermentation finished up. Vanilla purée at kegging.
Now this is the type of beer that is required when dealing with my crazy family during Christmas.I love them, but some years they make Christmas Vacation look like Norman Rockwell.
My father in law gave me 6 lbs of pecans last weekend. Is there any way to get a good pecan flavor if you are concerned about all the oil affecting head retention?
Posted on 12/21/16 at 8:07 am to BottomlandBrew
quote:
You're worrying about a problem that you aren't even sure exists. Make mistakes.
I'm not worried about a problem. I'm giving my beer the best chance at the desired result. I want as much of the funk character that these individual strains can produce, and i'm going to give them the best chance at doing so, and if a lower ph can inhibit some esters/phenols, then i'm going to wait and pitch my bugs after majority of my fermentation. I'm selecting a phenol positive yeast strain, and will wait 5 or 6 days to pitch my brett strains. Then, after majority of ferm is complete, i'll pitch my bugs.
I am relatively new to sour/funky beer brewing. That doesn't mean i can't do research and find the best way to attain the funk character that these specific strains produce. I appreciate the help and input, just seems like you're taking specific issue with my determination based on input from here and MTF.
This post was edited on 12/21/16 at 8:15 am
Posted on 12/21/16 at 8:18 am to LSUGrad00
quote:
Is there any way to get a good pecan flavor if you are concerned about all the oil affecting head retention?
Not sure about pecans, but with coconut, i've read of people having issues with the oil content. My method with the coconut was toasting it on a baking sheet lined with paper towels @ 175 for 10 minutes. The paper towels seem to soak up some of those oils. Now granted, coconut isn't as dense, so i'm sure the temp and time is different.
Posted on 12/21/16 at 9:24 am to LSUGrad00
quote:
My father in law gave me 6 lbs of pecans last weekend. Is there any way to get a good pecan flavor if you are concerned about all the oil affecting head retention?
I just did the whole paper bag thing after roasting, but didn't worry about it too much. The head retention is a little lacking on this one, but I also purposely undercarbonated it, because I don't think it needs too much.
I probably should have added more bourbon to the pecans. I dumped it all in the fermentor, but still not getting a ton of bourbon. I may just open up the keg and pour some bourbon in, but there's a fine line I don't want to cross by making it too bourbony. The beer is pretty damn delicious right now.
Posted on 12/21/16 at 4:23 pm to BugAC
A blanket statement of pH and ester/phenol formation is not universal across all species of Lacto, Pedio, Brett, and Sacch. You're also pitching a lacto blend that is specifically cultured for pre-fermented wort. That may or may not be a problem if you are looking for acid development post-fermentation. Mainly I just want you to live a little and step outside of your comfort zone. It's beer. Have fun with it.
Posted on 12/21/16 at 9:33 pm to BottomlandBrew
quote:
Mainly I just want you to live a little and step outside of your comfort zone. It's beer. Have fun with it.
Who says I'm not having fun with it? I'm a detail oriented person. Developing a recipe, planning out my fermenting/souring processes is what I enjoy. And when that beer turns out being exactly what I was going for, is very exciting for me.
Doing all that work, especially for a long aged type sour, and have the beer turn out no good is not fun for me. Not saying your suggested method would do that. Just stating my brewing process.
And FWIW, I'm still mulling over which method to use. I've been lucky by not having any problem with acid development with any of my sour beers. so having a beer not acidity would be a disappointment. However, I also don't want to lose the funk development which is what this beer is supposed to be about. Funk with some sour notes.
This post was edited on 12/21/16 at 9:37 pm
Posted on 12/21/16 at 10:11 pm to BugAC
Sounds pretty miserable
I'm not sure why you continue to ask advice then ignore the advice you're given.
we need a non-sour home brew thread
I'm not sure why you continue to ask advice then ignore the advice you're given.
we need a non-sour home brew thread
Posted on 12/21/16 at 10:26 pm to LoneStarTiger
quote:
Sounds pretty miserable
I'm not sure why you continue to ask advice then ignore the advice you're given.
Nobody is forcing you to comment.
quote:
we need a non-sour home brew thread
Feel free to start your own.
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