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re: Homebrewing Thread: Volume II
Posted on 5/20/16 at 9:24 am to BugAC
Posted on 5/20/16 at 9:24 am to BugAC
quote:
How is this hop? I've heard that it works well with saisons. Is it very pronounced or somewhat muted. How would you describe the flavor?
First time using it. Yakima Valley Hops sent me 2oz as lagniappe with one of my orders, and I'm just getting around to using it. I'd call it fruity, maybe pear-like. Further research is necessary. It's definitely not a hop bomb, but I didn't use much either.
0
Posted on 5/20/16 at 9:27 am to BugAC
quote:
i wanted to have a homebrew conversation on others experiences with dry hopping saisons.
I have not made one myself, but I really like a good hoppy saison. I would have no problem hopping one like an APA
Posted on 5/20/16 at 9:30 am to LoneStarTiger
quote:
I have not made one myself, but I really like a good hoppy saison. I would have no problem hopping one like an APA
Well i'm going to leave it as is, after a few comments from the peanut gallery.
This is a standard saison, FWIW. No bugs or brett.
After this, I'm going to brew that IPA on the last page i posted about then my first gose.
Posted on 5/20/16 at 9:49 am to BugAC
quote:
How is this hop? I've heard that it works well with saisons. Is it very pronounced or somewhat muted. How would you describe the flavor?
I used it for bittering a hoppy lager along with a bunch of Azacca last weekend.
Posted on 5/20/16 at 6:00 pm to BottomlandBrew
quote:
That color in the FBD thread is killer and I want it.
No filters or other adjustments on this pic. Very pleased with how this turned out.
Posted on 5/20/16 at 6:33 pm to BMoney
Still like the color. I might brew that tomorrow.
Posted on 5/20/16 at 6:36 pm to BMoney
That is a very pretty beer. Just looks crushable and refreshing
It being a grisette, was it small enough to avoid a yeast starter? Or do you just use a starter anyway?
It being a grisette, was it small enough to avoid a yeast starter? Or do you just use a starter anyway?
Posted on 5/20/16 at 6:43 pm to HungryFisherman
3711 is a beast even without a starter.
Posted on 5/20/16 at 6:46 pm to BottomlandBrew
Ah. Touché. Didn't think of that. Was impressed with 3711 the one time we brewed our saison. Maybe we'll revisit it this summer.
Posted on 5/20/16 at 11:42 pm to HungryFisherman
quote:
small enough to avoid a yeast starter? Or do you just use a starter anyway?
I got a starter going during the mash. Pitched it about 6 hours after I finished up brew day when it was finally at a cool enough temp.
Posted on 5/21/16 at 10:10 am to BottomlandBrew
Quick question, I'm using 3711 with a starter. Thinking about using gigayeast Brett Brux blend. So my question is, should I do it? And seeing that Brett is a type of yeast not bacteria, I shouldn't have to worry about any cross contamination in the kegs after the keg is done should I?
Posted on 5/21/16 at 10:24 am to BugAC
I don't totally understand your first question:
Are you asking about copitching 3711 and Brux or whether you should secondary with Brett? I'm not sure but I'd expect Brett in primary to be much more on the fruity side than the funky side. In either case, I would point out that 3711 is super attenuative and can take a 1.065 wort to 1.004ish by itself in under a week. It may be hard/slow to get Brett character under those conditions. Maybe mashing high would help? if I were going to brew a saison with Brett in secondary I'd use DuPont strain and hope it stalls.
For your second question about the kegs I assume you use pbw and disassemble/clean the lines between fills of the keg. If so then that and star San at filling is fine for Brett.
Are you asking about copitching 3711 and Brux or whether you should secondary with Brett? I'm not sure but I'd expect Brett in primary to be much more on the fruity side than the funky side. In either case, I would point out that 3711 is super attenuative and can take a 1.065 wort to 1.004ish by itself in under a week. It may be hard/slow to get Brett character under those conditions. Maybe mashing high would help? if I were going to brew a saison with Brett in secondary I'd use DuPont strain and hope it stalls.
For your second question about the kegs I assume you use pbw and disassemble/clean the lines between fills of the keg. If so then that and star San at filling is fine for Brett.
Posted on 5/21/16 at 10:27 am to Canuck Tiger
Co pitching with both. 3711 and the brux blend. Just thinking last minute. And I haven't been disassembling my lines but I will after that keg is tapped. Just want a little Brett character to it. Let it ferment for a good 2 weeks and yes I'll mash higher than normal.
Fwiw, this is a repeat recipe I usually just use 3711 on. Just thought about maybe adding Brett to see what happens.
Fwiw, this is a repeat recipe I usually just use 3711 on. Just thought about maybe adding Brett to see what happens.
This post was edited on 5/21/16 at 10:28 am
Posted on 5/21/16 at 10:42 am to BugAC
My general thinking is that Brett makes everything better. I would be curious if Brett eats the glycerol that 3711 makes. If so then the beer may be noticeably thinner than when you use 3711 alone.
I meant the stainless lines in the keg; I clean my tap lines a few times a year but not after every Brett beer heh.
I meant the stainless lines in the keg; I clean my tap lines a few times a year but not after every Brett beer heh.
Posted on 5/21/16 at 11:12 am to Canuck Tiger
Oh yeah, is clean the hell out of everything stainless.
Posted on 5/21/16 at 11:16 am to BugAC
quote:
should I do it?
Do you want to do it? If so, do it. If you don't want to, then don't do it.
Posted on 5/21/16 at 12:39 pm to BMoney
The grisette is boiling away. Had hallertau on hand, so I subbed that for the saaz. Also added a handful of golden oats.
I have an American saison sitting in the mash tun.
I tried malt conditioning for the first time today. I was really impressed with the crush it gave me. I recommend it.
I have an American saison sitting in the mash tun.
I tried malt conditioning for the first time today. I was really impressed with the crush it gave me. I recommend it.
Posted on 5/21/16 at 2:42 pm to BottomlandBrew
I made a batch of table beer to put on the yeast cake from the last batch. Missed my mash temp and forgot the flameout hops
So it goes
Then I made the wort for a gose. Purged a keg, filled it with the wort and pitched gigayeast fast sour lacto. Will let it ride and boil it some time tomorrow.
I didn't plan very well and ended up with my usual 7.5 gallons of pre-boil volume. Realized quickly I'd only have room for the 5 in the keg, so I used one gallon to feed my cultures.
So it goes
Then I made the wort for a gose. Purged a keg, filled it with the wort and pitched gigayeast fast sour lacto. Will let it ride and boil it some time tomorrow.
I didn't plan very well and ended up with my usual 7.5 gallons of pre-boil volume. Realized quickly I'd only have room for the 5 in the keg, so I used one gallon to feed my cultures.
Posted on 5/22/16 at 10:23 am to LoneStarTiger
Well, I got back from New Orleans too late yesterday and la Homebrew was closed so looks like I will have to wait to pitch the Brett until tomorrow.
Posted on 5/22/16 at 2:23 pm to BugAC
I'm gonna try and get a brew in tonight: SMaSH Maris Otter/Columbus APA that won't meet style guidelines due to the excessive IBUs :)
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