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re: Homebrewing Thread: Volume II
Posted on 5/4/17 at 8:37 am to I_heart_beer
Posted on 5/4/17 at 8:37 am to I_heart_beer
quote:
Hmm, not sure I'd like 50° beer in the heat of summer.
Well that's at it's hottest point. On average in the summer it stays around 45 degrees.
quote:
I'm wondering if a freezer would work better than a fridge?
Well the fridge i'm using is old too, and could use replacement of the gaskets to hold the seal better. My freezer works great, but i only use that for fermenting purposes. The fridge is just set to it's lowest settings and due to the age, the gaskets, and the heat in the garage, it just can't stay at 38-40 degrees.
0
Posted on 5/4/17 at 8:37 am to BMoney
quote:
Also mashed and collected wort for my next Berliner, which is souring in the kettle with Gigayeast fast souring lacto right now. Will likely do a quick boil tomorrow and pitch the Wyeast 1010 German Ale yeast then. After fermentation, I'm adding peaches. Should be a crushable pool beer.
The Gigayeast lacto got the pH down to 3.06. Did a quick boil and added a token Amarillo hop pellet or two. The yeast should be eating what little sugar is in there now.
Posted on 5/4/17 at 8:44 am to CarRamrod
And an update: I did some readings and tasting of my long aged sour split batch yesterday. 3 months post brew day.
Split batch with FW #3, Sour Weapon, and WW Dregs had a ph of 3.08 and a gravity of 1.005. Had a tart but good flavor. Definitely getting some of the notes from the WW dregs.
Split batch with FW #1, Omega, and assorted dregs had a ph of 3.05, and a gravity of 1.006. Tart and had an aroma and flavor of burnt plastic. Didn't taste very good at all. Maybe it's the Brett funk, or perhaps the dregs weren't kept in a more O2 free environment, i dunno. I'm hoping age will cure whatever is going on in there.
Split batch with FW #3, Sour Weapon, and WW Dregs had a ph of 3.08 and a gravity of 1.005. Had a tart but good flavor. Definitely getting some of the notes from the WW dregs.
Split batch with FW #1, Omega, and assorted dregs had a ph of 3.05, and a gravity of 1.006. Tart and had an aroma and flavor of burnt plastic. Didn't taste very good at all. Maybe it's the Brett funk, or perhaps the dregs weren't kept in a more O2 free environment, i dunno. I'm hoping age will cure whatever is going on in there.
This post was edited on 5/4/17 at 8:48 am
Posted on 5/4/17 at 6:05 pm to BugAC
A week ago I took homebrew kegs to our wedding reception. Ended up with a saison, brett saison, and amber lager. Due to an operator error (my dumbass), we ran out of CO2 near the end, but the brett saison ended up being the crowd favorite by a large margin. Completely surprised me. We had a wide range of demographics there, from roughnecks to grandparents, and they all really liked the funky shite. Who knew? Hell, the brett saison was even a little more sour than typical for the style. I had the amber lager for non-mavens, but it turns out it wasn't needed. I only went through a half a keg of it, and it wasn't a bad beer, imo. I could have brought my other funky beer I had and made people happy.
My new wife also surprised me with a groom cake.
My new wife also surprised me with a groom cake.
Posted on 5/4/17 at 6:13 pm to BottomlandBrew
That's awesome buddy. Congrats!
Posted on 5/5/17 at 3:58 am to BottomlandBrew
That's an awesome cake, congrats!
Posted on 5/7/17 at 10:08 pm to I_heart_beer
floated my NEIPA this weekend. It was really good but i thinkit was too grapefruity. I would like to get more citrus and lemony flavors. So i am taking out the citra.
Im thinking using this, what do yall think?
1.00 oz Simcoe @ 30
1.00 oz Amarillo 30 min whirlpool
1.00 oz Galaxy 30 min whirlpool
1.00 oz Sorachi Ace 30 min whirlpool
1.00 oz Amarillo Dry hop 10 days
1.00 oz Galaxy Dry hop 10 days
2.50 oz Galaxy Dry hop 6 days
2.50 oz Sorachi Ace dry hop 6 days
ETA: the last hops sat for 6 days not 4 days. and the 10 day dry hop were added at high krausen, 3 to 4 days after pitch.
Im thinking using this, what do yall think?
1.00 oz Simcoe @ 30
1.00 oz Amarillo 30 min whirlpool
1.00 oz Galaxy 30 min whirlpool
1.00 oz Sorachi Ace 30 min whirlpool
1.00 oz Amarillo Dry hop 10 days
1.00 oz Galaxy Dry hop 10 days
2.50 oz Galaxy Dry hop 6 days
2.50 oz Sorachi Ace dry hop 6 days
ETA: the last hops sat for 6 days not 4 days. and the 10 day dry hop were added at high krausen, 3 to 4 days after pitch.
This post was edited on 5/8/17 at 9:39 am
Posted on 5/8/17 at 8:00 am to CarRamrod
quote:
I would like to get more citrus and lemony flavors. So i am taking out the citra.
I don't think citra was your culprit. FWIW, i currently have a Galaxy, Simcoe, Ekuanot NEIPA on tap, and it isn't as citrus-y as my citra, chinook, amarillo NEIPA.
What hops were used in the keg you just floated?
As far as your dry hop schedule goes
quote:
1.00 oz Amarillo Dry hop 10 days
1.00 oz Galaxy Dry hop 10 days
2.50 oz Galaxy Dry hop 4 days
2.50 oz Sorachi Ace dry hop 4 days
The 10 day dry hop, is that added during fermentation, say 3 or 4 days into primary fermentation?
This post was edited on 5/8/17 at 8:03 am
Posted on 5/8/17 at 8:22 am to CarRamrod
quote:
So i am taking out the citra.
This is a terrible idea. It may be the worst idea in the history of ideas. Somebody get this man some help.
Posted on 5/8/17 at 9:15 am to BMoney
Citra is autotune for hoppy beer
Posted on 5/8/17 at 9:34 am to BugAC
yea o wrote it how beersmith has it on the program. the 10 day dry hope is at high fermentation. then that starts the 10 day dryhop.
last schedule was 1/1 citra/galaxy at day 3 or 4 fermentation for 10 days.
then 4/1 citra/galaxy for 6 days at day 4 after first dry hop.
i need to get my terminology correct.
last schedule was 1/1 citra/galaxy at day 3 or 4 fermentation for 10 days.
then 4/1 citra/galaxy for 6 days at day 4 after first dry hop.
i need to get my terminology correct.
This post was edited on 5/8/17 at 9:37 am
Posted on 5/8/17 at 9:36 am to BMoney
quote:hey now.
This is a terrible idea. It may be the worst idea in the history of ideas. Somebody get this man some help.
All this tasted like was grapefruit juice. I want to shoot for more of a lemony lemonyorange flavor.
Posted on 5/8/17 at 9:46 am to CarRamrod
quote:
hey now.
All this tasted like was grapefruit juice. I want to shoot for more of a lemony lemonyorange flavor.
You're the first person in history to say "this beer has too much Citra."
Posted on 5/8/17 at 9:48 am to BMoney
Im a trendsetter.
So what is going to be the next fad beer. the last few years it has been:
bourbon barrel
sours
NEIPA
Dry Hoped, DDH, TDH anything
So what is going to be the next fad beer. the last few years it has been:
bourbon barrel
sours
NEIPA
Dry Hoped, DDH, TDH anything
Posted on 5/8/17 at 9:50 am to CarRamrod
LoDo Pilsners
Posted on 5/8/17 at 9:59 am to CarRamrod
quote:
yea o wrote it how beersmith has it on the program. the 10 day dry hope is at high fermentation. then that starts the 10 day dryhop.
That's what i assumed.
quote:
then 4/1 citra/galaxy for 6 days at day 4 after first dry hop.
i need to get my terminology correct.
I'd drop the galaxy and do amarillo. It's hard to beat that combo of citra/amarillo in IPA's.
Oh, and i used Columbus not Chinook in my first NEIPA.
Posted on 5/8/17 at 10:04 am to CarRamrod
quote:
bourbon barrel
I never really got into this. And for some reason, people are still killing themselves trying to get this. I'd rather get my hands on...
quote:
sours
I wouldn't call sours a fad. They've been around for over a century, and some can argue, were the first beers invented, seeing as controlled yeast environments didn't exist when they were putting bread and water in clay pots. Now quick sours might be a fad. But you can make some damn good quick sours, you just have to accept the fact that the sourness is more 1 dimensional as opposed to long aged mixed ferm sours. That's why i experiment with different things to add in my gose's. I don't think i've ever made just a straight up gose, it always has some other stuff in there.
quote:
NEIPA
I don't see this as a fad. I think it's just a new developing style that certain elements of the brewing community (West Coast) refuse to accept.
quote:
Dry Hoped, DDH, TDH anything
100% fad right here. I'm so tired of the double dry hopped, triple dry hopped, 4XDH. We get it, you added a lot of hops. The exponential hopping fad is just silly now. And you still can't convince me that Parish didn't put 4XDH on their crowlers to troll a certain facebook group.
This post was edited on 5/8/17 at 10:07 am
Posted on 5/8/17 at 10:15 am to BugAC
When I said fad I meant the push for breweries and homebrewers frantically brewing that style of beer.
Yea every beer for 8000 years was a soured beer. But last year there was a bug influx of breweries putting out sours and big talk in the home brewing community.
So what's what I meant of fads. Not that the production if these will die off but the talk with go to another style.
Back to recipe talk. I also am going to reduce my oats from 16% to 8-10%. Because it was almost to mouthy for me.
Yea every beer for 8000 years was a soured beer. But last year there was a bug influx of breweries putting out sours and big talk in the home brewing community.
So what's what I meant of fads. Not that the production if these will die off but the talk with go to another style.
Back to recipe talk. I also am going to reduce my oats from 16% to 8-10%. Because it was almost to mouthy for me.
Posted on 5/8/17 at 10:21 am to CarRamrod
quote:
When I said fad I meant the push for breweries and homebrewers frantically brewing that style of beer.
I figured, i just wanted to talk about beer.
quote:
Back to recipe talk. I also am going to reduce my oats from 16% to 8-10%. Because it was almost to mouthy for me.
Yeah, my last one was 14% oats because i couldn't get spelt and 3-4% vienna, the rest 2 row. Compared to my first NEIPA, this one lacked some sweetness, so i think my next go round i'll cut back the oats to about 10% like you said, and either add some honey malt, wheat, or just up my Vienna a little bit.
Posted on 5/8/17 at 11:50 am to BugAC
So judging from my peach thread, peaches are way late to blossom this year. and i really want to use fresh peaches, not puree or extract.
I have a wheat beer at day 14 in the fermenter and i need to get it off the trub and i have another beer i want to brew.
So/what should/could I do? Change the fruit from peaches? should i just rake to a secondary and let it sit another 2-4 weeks till fresh peaches come out?
I have a wheat beer at day 14 in the fermenter and i need to get it off the trub and i have another beer i want to brew.
So/what should/could I do? Change the fruit from peaches? should i just rake to a secondary and let it sit another 2-4 weeks till fresh peaches come out?
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