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re: Homebrewing Thread: Volume II
Posted on 3/30/17 at 11:23 am to BottomlandBrew
Posted on 3/30/17 at 11:23 am to BottomlandBrew
Maybe. But it's always saison season around here.
0
Posted on 3/30/17 at 11:27 am to BMoney
quote:
No, but I tasted it and found it to be tart, but not overly so. I don't have a pH meter, so I just had to wing it.
OYL-605 does a nice job of that. This current batch, i pre-acidified too low, and my ph after 36 hours was around 2.98 which is overly tart. However, it didn't taste as bad. But, with dry hopping and the fruit additions, final acidity will probably be around 3.25 i think, which is an easy going acidity.
Oh, and i think my mixed ferm sour that was in the fermenter for a year and in the bottle for a month is ready for a try. Will crack one open after Zapp's.
This post was edited on 3/30/17 at 11:28 am
Posted on 3/30/17 at 12:37 pm to BugAC
Here's a pick of my ketttle sour.
Posted on 3/31/17 at 7:02 pm to BugAC
My raspberry kettle sour:
My IPA, which at 7.6% ABV is technically a DIPA:
My IPA, which at 7.6% ABV is technically a DIPA:
Posted on 3/31/17 at 7:38 pm to BMoney
Whoa those look awesome!
Posted on 3/31/17 at 8:23 pm to BMoney
Double brew day yesterday. I'm developing a recipe for what will be a house beer. I'm starting by beefing up my farmhouse table beer. I cut the oats and added some munich, and targeted 1.038 to start. The dregs will get it down around 1.002 in a month or so.
Second beer is a rye IPA with Amarillo, galaxy and simcoe hops
Second beer is a rye IPA with Amarillo, galaxy and simcoe hops
Posted on 4/1/17 at 7:15 am to BMoney
Can't wait til this afternoon to try some of these brews at Zapps. I'm bringing a kettle soured Gose, which for my first try at the style turned out pretty tasty. But for Zapps I had to throw a little something else in there so I turned it into a Dill Pickle Gose, which I'm actually pretty happy with. I definitely won't make it my house beer but for an event like this it's good
Posted on 4/1/17 at 7:17 am to I_heart_beer
(no message)
This post was edited on 4/3/17 at 5:23 pm
Posted on 4/1/17 at 10:52 am to I_heart_beer
Doing a Belgian Blonde 
tomorrow. Reusing the yeast (3787) from the tripel I just made. Grist is mostly pils malt with some aromatic, CaraVienne and flaked corn. Hopping with Vanguard, Crystal and Bobek. Also going to add a little powdered orange and lemon peel.
After that, not necessarily in this order:
Am. Amber
Pilsner
Saison
Hop Hammer
tomorrow. Reusing the yeast (3787) from the tripel I just made. Grist is mostly pils malt with some aromatic, CaraVienne and flaked corn. Hopping with Vanguard, Crystal and Bobek. Also going to add a little powdered orange and lemon peel. After that, not necessarily in this order:
Am. Amber
Pilsner
Saison
Hop Hammer
Posted on 4/1/17 at 11:55 am to MountainTiger
I'm gonna try out my SSBrewtech mash tun for holding temp on a kettle sour today. Brewing a tart of darkness style sour stout but I'm going to kettle sour it to jump start it :)
Posted on 4/2/17 at 11:08 pm to Canuck Tiger
As a mini review I can comment on the SSBrewtech mash tun temperature control. It has held 5.5g of wort at 90F while it sours for 24 hours with no problem at all.
Not sure the system is worth it for normal mash purposes (I bought it when I sold some other gear and my brother gave me the temp control system as a gift). But for kettle sours it's pretty awesome. I can sour a 10g batch and move half to dry hops and half on fruit.
Not sure the system is worth it for normal mash purposes (I bought it when I sold some other gear and my brother gave me the temp control system as a gift). But for kettle sours it's pretty awesome. I can sour a 10g batch and move half to dry hops and half on fruit.
Posted on 4/3/17 at 7:53 am to Canuck Tiger
Tasted the first bottle of my year old Mixed Fermentation Saison just before Zapp's. I'm very happy with it. It's got the perfect amount of tartness and is noticeably complex. Each sip i'm trying to pick out individual things, whether it be the belgian saison yeast, or the brett, or the lacto, or something that may have come from the dregs. While kettle sours are awesome, they really don't compete with long aged sours in terms of complexity.
I'm interested to see how this evolves in the bottle. I have about 35 bottles remaining and plan to give out a few. But should have plenty to store away a good bit and watch the brett change the beer.
I'm interested to see how this evolves in the bottle. I have about 35 bottles remaining and plan to give out a few. But should have plenty to store away a good bit and watch the brett change the beer.
This post was edited on 4/3/17 at 7:55 am
Posted on 4/3/17 at 8:44 am to BugAC
Oh I don't disagree, and I have traditional mixed fermentations on the go too (20g of beer from 3 to 15 months old). I have a golden sour with Rosalaere that I racked onto wine grapes from my yard on tap now that's fantastic (although it never got as sour as i wanted).
But sometimes you just want a super hoppy or tropical fruity sour, and the kettle is a quick turnaround low effort solution. I wouldn't take a year old mixed fermentation beer and add a shitload of orange zest and vanilla to make a dreamsicle beer, but it works well in a kettle sour Berliner :)
But sometimes you just want a super hoppy or tropical fruity sour, and the kettle is a quick turnaround low effort solution. I wouldn't take a year old mixed fermentation beer and add a shitload of orange zest and vanilla to make a dreamsicle beer, but it works well in a kettle sour Berliner :)
Posted on 4/3/17 at 8:52 am to Canuck Tiger
quote:
I have traditional mixed fermentations on the go too (20g of beer from 3 to 15 months old). I have a golden sour with Rosalaere that I racked onto wine grapes from my yard on tap now that's fantastic (although it never got as sour as i wanted).
My pipeline development was slow moving after the first mixed ferm. Currently i have a split batch golden sour that is about 3 -4 months old. Trying to keep my pipeline going by brewing a long aged sour every 3/4 months.
quote:
But sometimes you just want a super hoppy or tropical fruity sour, and the kettle is a quick turnaround low effort solution. I wouldn't take a year old mixed fermentation beer and add a shitload of orange zest and vanilla to make a dreamsicle beer, but it works well in a kettle sour Berliner :)
Oh absolutely. That is actually what i use my kettle sours for. First one i used cucumber, the 2nd was Spruce, this one is a bunch of blueberries and blackberries, and the one after that i'll try some coconut and mango. Quick sours are there to appease my palate for tartness and experiment with different additives.
The long sour is akin to wine. Just let it age and be patient.
Posted on 4/3/17 at 8:58 am to BugAC
Bug are you possibly interested in a trade for my coffee stout or NE IPA?
Posted on 4/3/17 at 9:04 am to USEyourCURDS
quote:
USEyourCURDS
I'll give you one man, but i certainly wouldn't turn down trying some homebrew. I'm kegging up a quick sour today, once that carbonates and is ready for drinking, i'm going to start giving that, and the farmhouse saison out.
Posted on 4/3/17 at 9:10 am to BugAC
Cool thanks. i plan on bottling Wednesday if I get time that night.
Posted on 4/3/17 at 9:15 am to USEyourCURDS
quote:
Cool thanks. i plan on bottling Wednesday if I get time that night.
Yeah, probably this weekend or early next week when i start giving everything out. Even though i force carb, i find the beer doesn't really start hitting it stride until a week after kegging.
Posted on 4/3/17 at 9:22 am to BugAC
In my very small amount of experience, you are right.
Posted on 4/3/17 at 11:11 am to I_heart_beer
quote:
Also, I'm selling my 20 gallon Brew Boss system
Damn. That's tempting. I'm starting to enter the market for some all grain equipment and that seems like a sweet setup.
I may hit you up for some questions.
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