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re: Homebrewing Thread: Whatcha got going?
Posted on 6/12/13 at 1:59 pm to BottomlandBrew
Posted on 6/12/13 at 1:59 pm to BottomlandBrew
quote:
Think about some rye, wheat, and/or golden oats as well.
Rye, that's it. I think i'll sub in some Rye.
quote:
I try to not go over 25 IBUs total
I'm shooting for 27 as my max.
quote:
but it's character isn't as complex as WLP566
Does 566 contain any bacteria? I'm worried about contaminating my fermentation chest freezer.
quote:
Go the full hour for the mash if you go below 150. If not, your efficiency will suffer. I know from experience.
Definitely nothing below an hour. Was thinking maybe 75-90 minutes.
2
Posted on 6/12/13 at 2:00 pm to BottomlandBrew
quote:
Forget Wyeast 3724. That yeast is pain and I have sworn it off.
I have heard recently that it needs a solid two minutes of pure O2 to help it out.
It got the saison I've been drinking on recently down to 1.009 but it took a month and was only mashing at 147ish.
quote:
Does 566 contain any bacteria? I'm worried about contaminating my fermentation chest freezer.
Shouldn't have anything to worry about...
This post was edited on 6/12/13 at 2:01 pm
Posted on 6/12/13 at 2:02 pm to BugAC
quote:
I'm worried about contaminating my fermentation chest freezer.
How would this occur?
Posted on 6/12/13 at 2:05 pm to Fratastic423
quote:
How would this occur?
I don't know. I've read that some saisons contain bacteria like brett. And i've also read that doing a beer with bacteria basically contaminates anything it may touch, even things not inside the fermentation vessel.
I'm not a sour beer drinker. I can't develop the taste for it, so if i'm off on my assumption, it's because i don't know.
Posted on 6/12/13 at 2:05 pm to BugAC
I will be honest.. All yalls talk is scaring me. SOunds very precise and scientific.
Posted on 6/12/13 at 2:06 pm to BugAC
quote:
bacteria like brett.
Brett is a yeast just like any other yeast. No issues. Does not make a sour beer.
quote:
I will be honest.. All yalls talk is scaring me. SOunds very precise and scientific.
Don't worry about it.
Bug can be a little eccentric.
Extract brewing is pretty freaking simple. Check out some of the homebrewing threads from a while back. I'm pretty sure LoneStarTiger did a extract walkthrough. ETA: Extract thread
This post was edited on 6/12/13 at 2:11 pm
Posted on 6/12/13 at 2:08 pm to BugAC
quote:
I've read that some saisons contain bacteria like brett.
Sure, but not the main strains.
quote:
And i've also read that doing a beer with bacteria basically contaminates anything it may touch, even things not inside the fermentation vessel.
This is what I was questioning. So supposedly bacteria/brett are difficult to clean fully from equipment. However I don't think that is really the case with glass or stainless steel. However that would bother me with some plastics, but really only if they had scratches or it was tubing. I have specific tubing for my sour projects and will use glass carboys for aging sours. I refuse to believe that brett is all of a sudden going to be inhabiting my house since I used it once, and then land in my beer as it is going into the fermentor. So as long as you keep your stuff cleaned you should be in good shape.
Posted on 6/12/13 at 2:09 pm to thedice20
quote:
thedice20
If that is your concern you should come hang out with me while I am brewing. Will take that fear right out of you. brewing is laid back at my house. Not scientific or really that precise.
Posted on 6/12/13 at 2:13 pm to Fratastic423
quote:
f that is your concern you should come hang out with me while I am brewing. Will take that fear right out of you. brewing is laid back at my house. Not scientific or really that precise.
Good deal. I want a hobby that I dont stress out about.
Golf..stresses me out.
Fishing.. stresses me out.
Working out: Stress Reliever.
Hunting- stress reliever.
Beer brewing: ???
I want as many hobbies as possible that allow you to consume alcohol while doing them. i thought for sure brewing would be one of these practices..
However, i could see how brewin with a buzz could cause mishaps.
Posted on 6/12/13 at 2:14 pm to thedice20
quote:
However, i could see how brewin with a buzz could cause mishaps.
Sometimes but like suspsense said, extract brewing is pretty simple. Its when you chose to make it more complicated then booze tends to make you forget steps.
And on top of that, while I like Palmer's book that Bug recommends (I have it and refer to it a lot) I feel it is too complicated for a first timer. This is the book that got me started and I recommend it to everyone who wants to start out: Complete Joy of Homebrewing
This post was edited on 6/12/13 at 2:16 pm
Posted on 6/12/13 at 2:16 pm to BugAC
quote:
Does 566 contain any bacteria? I'm worried about contaminating my fermentation chest freezer.
No. It's a Sacch strain. That and 585 are good saison sacch strains, 585 being better I think. Not sure if 585 is available anymore, though. I picked some up from Brewstock on sale a couple months back. Wish I had saved some.
670 is the Sacch/Brett blend. It's a damn good yeast, though. Won't give much saison flavor, but will definitely give you a funky farmhouse. One of my favorite yeast strains.
If you go the 3711 route, don't go hot like the you would with the Belgian strains. Upper 60's to low 70's is its happy place. Feel free to go at whatever for the Belgian strains.
Posted on 6/12/13 at 2:17 pm to s14suspense
quote:
Bug can be a little eccentric
I wouldn't say eccentric. I'm a bit of a perfectionist.
Honestly, i worried alot when i first started brewing. Every little thing that would happen, i'd come here and post. But nothing bad's ever happened with my beers.
The main thing people are concerned with is contamination. I was anal about this and keeping my equipment clean and sanitary. But i've learned that brewing is very forgiving. You really have to try to screw up your beer. (believe me, i've done it)
But yes, extract brewing is easy, and it's hard to screw it up. All-grain is a little more technical, and i was hesitant to switch to all-grain (advanced) brewing. But i just had to make myself jump in. After doing my first couple batches, it really isn't that more difficult than extract. It just adds to your brew time.
I would say a typical extract brew will take you about 2 to 3 hours if you include set up and cleaning.
All grain takes me 5.5 hours. I like to have everything at the ready, and i make checklists as i go through each batch. I do extra, just to ensure i don't forget anything. There are others that have seen my brew setup on my homebrew posts and have told me that i take the "fun" out of brewing, because i'm too prepared. I like to think of brewing as a science. And i enjoy the prep work. I just hate the cleaning.
Posted on 6/12/13 at 2:19 pm to Fratastic423
quote:
I recommend it to everyone who wants to start out: Complete Joy of Homebrewing
I have this book too. It was the first book i bought. I was in borders on a lunch break, and i picked it up, and it got me interested in brewing. However, after talking to a few people, i found that How to Brew answered more of my questions.
Posted on 6/12/13 at 2:20 pm to Fratastic423
quote:
I refuse to believe that brett is all of a sudden going to be inhabiting my house since I used it once, and then land in my beer as it is going into the fermentor. So as long as you keep your stuff cleaned you should be in good shape.
Totally agree.. When I first started brewing people talked about Brett/Lacto/Pedio like they were the boogie man and would crawl across your house into your beers.
I keep separate equipment for everything that touches sour beers after the bugs are introduced (tubing, carboys, siphons, airlocks, carboy cap, kegs) and I've never had any issues. If I used glass carboys I wouldn't worry about those.
Posted on 6/12/13 at 2:20 pm to s14suspense
quote:
I have heard recently that it needs a solid two minutes of pure O2 to help it out. It got the saison I've been drinking on recently down to 1.009 but it took a month and was only mashing at 147ish.
From what I've read, the Dupont strain is actually a mix of 3-4 strains. Wyeast got a hold of it and isolated 1 of the 4 and packaged it. White Labs 565 supposedly has all 3-4 strains from Dupont. I don't know if any of that is true, but that's what Ive read.
Posted on 6/12/13 at 2:22 pm to BugAC
quote:
All grain takes me 5.5 hours. I like to have everything at the ready, and i make checklists as i go through each batch. I do extra, just to ensure i don't forget anything. There are others that have seen my brew setup on my homebrew posts and have told me that i take the "fun" out of brewing, because i'm too prepared. I like to think of brewing as a science. And i enjoy the prep work. I just hate the cleaning.
Oh there's nothing wrong with that when it comes to brewing. I Have to run around all over the place trying to set up for a brew.
The only thing that I don't like about your particular setup is your brick stacking. That's just too much heavy lifting on a brew day.
quote:
From what I've read, the Dupont strain is actually a mix of 3-4 strains. Wyeast got a hold of it and isolated 1 of the 4 and packaged it. White Labs 565 supposedly has all 3-4 strains from Dupont. I don't know if any of that is true, but that's what I've read.
Interesting... The info I was getting about the O2 was from white labs. I'll have to try their version out along with recommended O2 and low mash temps.
This post was edited on 6/12/13 at 2:24 pm
Posted on 6/12/13 at 2:22 pm to BottomlandBrew
Speaking of O2, for those that use an O2 system, how long do you run the system for? I never really know how long to run O2 into the beer.
Posted on 6/12/13 at 2:25 pm to Fratastic423
quote:
Speaking of O2, for those that use an O2 system, how long do you run the system for? I never really know how long to run O2 into the beer.
Pure O2 for around a minute making sure to move the wand around. Not completely on Full blast but with the regulator open about 95%
Posted on 6/12/13 at 2:25 pm to LSUGrad00
quote:
I keep separate equipment for everything that touches sour beers after the bugs are introduced (tubing, carboys, siphons, airlocks, carboy cap, kegs) and I've never had any issues. If I used glass carboys I wouldn't worry about those.
Well i guess, this is my question. With the yeasts i have listed, do i need to use seperate equipment to avoid cross contamination with future brews?
Posted on 6/12/13 at 2:26 pm to BugAC
No.
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