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re: Homebrewing Thread: Volume II
Posted on 4/10/17 at 9:41 am to Canuck Tiger
Posted on 4/10/17 at 9:41 am to Canuck Tiger
Oh, and finally, my next brew will either be the Brett saison as mentioned earlier, or long aged sour #3. This time, i'll be split batching (again) and adding Bootleg's Mad Fermentationist culture, and Bootleg's Sour Solera culture. This should finally use up all of my bootleg biology yeast strains and LAB cultures.
I'm going to have to prop up the solera blend. Ordered it in November so no doubt, the viability is off.
I'm going to have to prop up the solera blend. Ordered it in November so no doubt, the viability is off.
quote:
Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.
Instead, our Sour Solera Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF.
This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations.
quote:
Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, and other wild variants.
Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
Estimated Attenuation: 96%-100%
Estimated Final pH: 3.2-3.5
Flavor/Aroma Profile: Funky, Sour; varies batch-to-batch
Flocculation: Low to medium; Higher with prolonged aging
Recommended Fermentation Temperature:
For quick souring (less than 3 months): 70-80ºF
For gradual souring: below 70ºF
quote:
BBXMAD1 – The Mad Fermentationist Saison Blend
Availability: Limited
Source: A unique blend of cultures curated by The Mad Fermentationist, Michael Tonsmeire
Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture!
Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture.
At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities.
This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally.
quote:
Type: Blend of Saccharomyces, Brettanomyces and Lactobacillus cultures.
Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
Estimated Attenuation: 90-100%
Estimated Final pH: 3.5-3.8
Flavor/Aroma Profile: Citrus, Pepper, Clove, Cherry, Stone Fruit
Flocculation: Medium
Recommended Fermentation Temperature: 68F to 80F
3
Posted on 4/10/17 at 9:53 am to BugAC
This sounds awesome!
Posted on 4/10/17 at 11:54 am to BugAC
Yesterday afternoon I got another kettle soured brew going. I've used shots of good belly for my last couple batches and this one I tried out some Gigayeast fast sour lacto. It's chilling with my Anova set at 98°.
The first 2 kettle sours I did turned out pretty well, the one I have kegged now is definitely off. Not sure what it is but the bright sourness isn't there. Kinda tastes "muddy" with a little back end sourness. Not a fan at all.
I'm going to dry hop my Citra Blonde this afternoon, I'll have bottles ready for y'all this weekend/early next week.
The first 2 kettle sours I did turned out pretty well, the one I have kegged now is definitely off. Not sure what it is but the bright sourness isn't there. Kinda tastes "muddy" with a little back end sourness. Not a fan at all.
I'm going to dry hop my Citra Blonde this afternoon, I'll have bottles ready for y'all this weekend/early next week.
Posted on 4/10/17 at 12:02 pm to BugAC
I also got the mad fermentationist saison blend and Funk Weapon #2. Made a big starter of the saison blend to keep half and pitched the other half in a hoppy saison currently in primary. Will brew a brett ipa with the funk weapon #2.
Posted on 4/10/17 at 12:53 pm to Dollar_Bill
quote:
I also got the mad fermentationist saison blend and Funk Weapon #2. Made a big starter of the saison blend to keep half and pitched the other half in a hoppy saison currently in primary. Will brew a brett ipa with the funk weapon #2.
I'm kinda obsessed with Bootleg's stuff. I have a split batch mixed ferm sour, one has Funk Weapon #1 in it, and the other has Funk WEapon #3. I've also used sour weapon to quick sour twice and came out very nice.
Posted on 4/10/17 at 3:53 pm to I_heart_beer
quote:
The first 2 kettle sours I did turned out pretty well, the one I have kegged now is definitely off. Not sure what it is but the bright sourness isn't there. Kinda tastes "muddy" with a little back end sourness. Not a fan at all.
I've read a bunch about sours and how things interact with each other, but to be honest, when it comes to sours, i just pitch and pray. Kettle sours i have a bit more control and i try to only work with commercial bugs that are known to kettle sour well. But outside of that, what the bugs do is their business. I just try to make them happy.
Posted on 4/10/17 at 7:24 pm to BugAC
Glamour shot of my clean (3711) saison with a lot of Saaz hops. So simple and yet so tasty
Posted on 4/11/17 at 9:17 am to Canuck Tiger
That's gorgeous! 
Posted on 4/11/17 at 9:19 am to BugAC
quote:
But outside of that, what the bugs do is their business. I just try to make them happy.
That's a pretty good approach to yeast in general.
Posted on 4/11/17 at 9:32 am to Canuck Tiger
quote:
clean (3711) saison with a lot of Saaz hops.
Just brewed the same a week back (belle saison instead of 3711, but same shite). Used Summit for bittering, but loaded up the back end with saaz.
Posted on 4/11/17 at 3:34 pm to BottomlandBrew
So as i stated yesterday, i added the biotrans hops to the carboy. It smells so damn good in that fermenting freezer. I don't know if it's the galaxy, or the ekuanot, or the simcoe, or teh combination of the 3 but it smells so damn tropical. I'm going to be pumped about this one.
Posted on 4/12/17 at 7:20 pm to BugAC
The light is good in this one spot of my house so I might as well use it:
Saison d'Brett Mosaique
(My house saison grain bill of 2row/Munich/wheat/carapils with some mosaic hops in whirlpool, Brett 648 secondary, and a fairly aggressive mosaic keg hop). Not sure how it's clear but I'll take it
Saison d'Brett Mosaique
(My house saison grain bill of 2row/Munich/wheat/carapils with some mosaic hops in whirlpool, Brett 648 secondary, and a fairly aggressive mosaic keg hop). Not sure how it's clear but I'll take it
Posted on 4/14/17 at 3:25 pm to Canuck Tiger
Cleaning up the brewery today in anticipation of brewing a red sorghum mixed fermentation beer tomorrow with a friend. She brought the malted red sorghum from Benin and it looks like it'll require a pretty long mash with double decoction to get it to convert properly. Should be fun!
Posted on 4/14/17 at 8:41 pm to Canuck Tiger
Nice, I've never done a complicated mash, never even done a simple step mash. Good luck.
Posted on 4/14/17 at 10:03 pm to I_heart_beer
Finally got around to getting a 3/8" barbed fitting ball lock quick connect for semi closed transfers from a carboy to a keg. First run went well. I cleaned, sanitized, and purged the keg with CO2 before relieving all pressure thru the relief valve and transferring the carboy thru the sterile siphon starter straight into the dipleg of the keg with the lid secured. I'm hoping this will help reduce oxygen exposure, not sure how big of a deal and improvement this will be but it certainly can't hurt.
Posted on 4/15/17 at 10:48 am to I_heart_beer
Are you going to also set up a CO2 tank to generate the pressure in the carboy? I would think that the air going into the carboy is a much bigger source of O2 than is the CO2 purged keg. Especially with 3/8" tubing (longer transfer times mean more O2 exposure).
I do CO2 pressurized transfers and give lip service to hop freshness, but the biggest advantage is not having to pick up fermenters to rack them to kegs.
I do purge my kegs, but I tend to run 1/2" tubing to the bottom of an open keg and transfer like that rather than using a ball lock and keeping things sealed.
I do that for two reasons: (1) so I can put a hop sack on my racking tube and make sure I avoid as much hops debris as possible from the keg, and (2) so I can make sure that I don't accidentally try to put 5.5G of beer into a 5G keg.
I do CO2 pressurized transfers and give lip service to hop freshness, but the biggest advantage is not having to pick up fermenters to rack them to kegs.
I do purge my kegs, but I tend to run 1/2" tubing to the bottom of an open keg and transfer like that rather than using a ball lock and keeping things sealed.
I do that for two reasons: (1) so I can put a hop sack on my racking tube and make sure I avoid as much hops debris as possible from the keg, and (2) so I can make sure that I don't accidentally try to put 5.5G of beer into a 5G keg.
Posted on 4/15/17 at 11:46 am to Canuck Tiger
Anybody brewing today? I mashing a Cal common right now. It is a simple recipe of pale malt, a bit of Munich, and then crystal 40 and chocolate for color.
Posted on 4/15/17 at 12:45 pm to Canuck Tiger
Right now I'm not using CO2 in the fermenter. Do you use regular plastic carboys? What fittings do you use to get CO2 into the carboy?
As far as putting too much into the keg, I used a keg ball float to monitor the level.
As far as putting too much into the keg, I used a keg ball float to monitor the level.
Posted on 4/15/17 at 7:12 pm to Bleed P&G
Do you use white labs or wyeast cal common yeast? And what temperature? I've brewed a half dozen Steam beers in as many months trying to perfect it. I tend to prefer the wyeast at 58 followed by a D rest and three to four week lagering.
I use Pilsner, C40, and special malt. Truth be told I like Amarillo hops more than northern brewer.
I use Pilsner, C40, and special malt. Truth be told I like Amarillo hops more than northern brewer.
Posted on 4/15/17 at 9:59 pm to I_heart_beer
quote:
Finally got around to getting a 3/8" barbed fitting ball lock quick connect for semi closed transfers from a carboy to a keg.
I may do this with my IPA that's in the fermenter. Seems like a no brainer and fairly easy brewing upgrade. 3/8" is the. Prefer size for the sterile siphon? Also, where'd you get the fittings? Local hardware or ordered online?
Also, only downside would be I would still have to open the keg lid to make sure I didn't overfill.
My method is I typically purge the carboy and the keg, then drop in my sterile siphon and go to work. I have my regulator and manifolds setup to wheat I have 2 carb and serving lines, a purge line, and a quick connect for the beer gun.
This post was edited on 4/15/17 at 10:04 pm
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