re: Homebrewing Thread: Volume II

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It basically turns into peanut butter at the bottom. So it takes a little more effort to clean than your typical yeast cake or dry hop trub.

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Yup im dreading bottling day even more than usual....

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Then you have to decide when to transfer to secondary

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Early and often, of you will start to get some unpleasant medicinal flavors, probably from the dead yeast. They might eventually fade out, but it will take over a year.

I have done three batches of mead, it's easy, but it requires plenty of patience.

Anyone here ever put flour in the boil for a NE style ipa? Ive seen this in a few recipes. Haven't tried it yet. Probably won't. Just curious

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Anyone here ever put flour in the boil for a NE style ipa?

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I did this once. I threw in a tablespoon of flour at the end of the boil. It made the beer very turbid, much more than it needed to be. The beer tasted fine, but I won't be doing it again. It doesn't really do anything to improve the quality of the beer.

1318 is a high flocculating yeast. Vermont ipa is low to medium.

I've made great beers with 1318 but I'd choose Vermont every time given the option

Picture of pellicle. This is the long aged sour i oaked.



Here's the recipe

6 lbs 12.0 oz Pilsen (Franco-Belges) (1.8 SRM) Grain 7 60.0 %
3 lbs 12.0 oz Wheat (BestMälz) (2.3 SRM) Grain 8 33.3 %
12.0 oz Spelt (2.5 SRM) Grain 9 6.7 %
0.40 oz Saaz [2.66 %] - Boil 45.0 min Hop 10 3.1 IBUs
0.40 oz Saaz [2.66 %] - Boil 5.0 min Hop 11 0.7 IBUs
1.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 12 -
1.0 pkg Brettanomyces Bruxellensis (White Labs # Yeast 13 -
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 Yeast 14 -
Bottle dregs were also pitched after being propped up in a starter. Dregs include Hill Farmstead, Jester King, Jolly Pumpkin, and Crooked Stave.

Bottling with brett shortly.

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That looks awesome. The first time I saw a pellicle like that in one of my beers, every hair on my body stood straight out. There's something about it that just looks so wrong but is so, so right.

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I know what you mean. I've seen much gnarlier pellicles (none of my own) than this one. It's funny, i didn't see a pellicle on this beer until about 7 or 8 months in. The pellicle only started getting bigger after that. It coincided with removing the bung to take samples. Oxygen ingress would cause the brett to go into defense mode and make the pellicle. I was purging with CO2 after every reading, but i stopped doing that after the last 2 readings. It tastes pretty good right now. Great level of tartness. Not overly acidic (not a fan of the warhead type sours). Very smooth. Very interested to see what the oak does. I'll be taking one more sample this weekend to see how the oak is progressing and if i should remove the spiral or not. Then the next time it is opened up it will be to bottle it. 11 months aged so far.

How big is your brew system?

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10 gallons nominally but I can push it to 11-12.

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Damn. That's a little much for me. Hell i'm considering shrinking my batch sizes. If i could find cheap 2.5 gallon kegs, that'd be perfect. It's getting harder to drink 5 gallons at a time, with as quickly as i like to brew. Right now i have 2, 5 gallon kegs, that are 1/2 full each that i'll be dumping at least one in about 3 weeks to make room for another. I think the winter also has something to do with it, as we don't have people over as often when it gets dark at 5 pm. Come on daylight savings!!!

FWIW, i'm brewing up my first attempt at a NE IPA saturday. Posted about it earlier. Got my brewing salts settled and my grist. This is the proposed hop schedule.

1.50 oz Magnum [12.00 %] - First Wort 60.0 min Hop 12 52.0 IBUs

Whirlpool @ 165 - 170

2.00 oz Citra [0.00 %] - Steep/Whirlpool 25.0 m Hop 13 0.0 IBUs
1.50 oz Amarillo [0.00 %] - Steep/Whirlpool 25. Hop 14 0.0 IBUs
1.00 oz Columbus (Tomahawk) [0.00 %] - Steep/Whi Hop 15 0.0 IBUs

Dry Hops - 1st round about 3 days into fermentation

1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
.75 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
.75 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 19 0.0 IBUs

Dry Hops - 2nd round (end of fermentation

2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs
.75 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
.75 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 22 0.0 IBUs


Hoping to get a lot of fruity (Citra, Amarillo) and dank (Columbus) out of this one. I brewed this one before a little over a year ago, before i knew anything about yeast selection, chloride/Sulfate levels, pitching times, etc...