Well crack it open already! I've been trying to be patient since last night.. lol
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Last: 3 mo ago by Chipotlemonger
Sorry, got distracted! It's pretty damn good. I have a cold, so my taste buds are a little wonky right now. Once this bug goes away, I'll taste another one.
Ok, going to try again tonight. I've got my taste back, so I should be able to give a good report!
How did Labor of Love end up going WorkBoots?
quote:It was a blast! We didn't win anything, but we were in some good company down at Deep Ellum. The overall best in show was a honey basil Hefe brewed by Intrinsic, so that will be the special release next year.
How did Labor of Love end up going WorkBoots
Folks really enjoyed my rosemary sage wit, though. I had people come up and tell me it was recommended, so that was pretty cool! All in all it was a really fun experience. I got some good notes on the wit, and the other two, well let's just say the judges didn't like them. I'll definitely do it again next year, though.
I might have to try a batch of your rosemary sage wit sometime. We're off on vacation next weekend, but I plan on brewing something when we get back, just not sure what yet. Maybe a Tripel, been wanting to do one. I also need to brew an all-grain batch of the DIPA that started this thread.
Now that I have a couple of corny kegs and all the fittings, I'm looking forward to homebrew on draft!
Now that I have a couple of corny kegs and all the fittings, I'm looking forward to homebrew on draft!
Anytime Kyle!
I'm thinking about making a gose this weekend before the hot weather fully goes away. I know you can either use Lacto or acid malt, but I've never used either before. Is there that big of a difference, or is it more of a guideline for competitions, etc.? Part of me would like to hold true to traditional methods while the other bigger part takes the easy way most of the time. Is there that much more hassle with one method over the other?
I'm thinking about making a gose this weekend before the hot weather fully goes away. I know you can either use Lacto or acid malt, but I've never used either before. Is there that big of a difference, or is it more of a guideline for competitions, etc.? Part of me would like to hold true to traditional methods while the other bigger part takes the easy way most of the time. Is there that much more hassle with one method over the other?
quote:
I'm thinking about making a gose this weekend before the hot weather fully goes away. I know you can either use Lacto or acid malt, but I've never used either before. Is there that big of a difference, or is it more of a guideline for competitions, etc.? Part of me would like to hold true to traditional methods while the other bigger part takes the easy way most of the time. Is there that much more hassle with one method over the other?
The quick and easy method is using acid additions to make it sour. Acid malt is too inconsistent to make a repeatable beer, and in the amounts you need to get a sour character, will throw your mash pH all out of whack resulting in poor mash efficiency.
Also look into sour mashing, as it is also quick and pretty easy, and will supposedly lead to better flavors than acid additions alone. I haven't tried doing one yet but probably will the next time I decide to brew a sour.
Don't use lacto / wild yeast unless you're prepared to wait an extended amount of time for the beer to finish. Like, up to a year in the fermenter for the flavors to develop. Also, fermenting in this way will relegate any cold-side equipment you use to brewing sours. Once your fermenter is infected with brett / lacto / etc, it's almost impossible to disinfect.
Good luck with whatever method you try.
Saison turned out pretty damn good. The pumpkin spice is very subtle, which is what i was going for. I will definitely be making it again!
Just bottled the Bell's Amber clone. We'll see how it tastes in a couple of weeks.
Put the saison in the secondary with about a pound of blackberries. This is the first time I've added fruit to my beer. I heard to add about 2-3 pounds for a subtle taste. I went with just 1 pound blended up.. I'll just filtered it really well when I transfer it to my bottling bucket.
Put the saison in the secondary with about a pound of blackberries. This is the first time I've added fruit to my beer. I heard to add about 2-3 pounds for a subtle taste. I went with just 1 pound blended up.. I'll just filtered it really well when I transfer it to my bottling bucket.
Kegged 10 gallons (5 IPA and Milk Stout) Saturday morning before heading down to Aggieland to catch the game. Between the prep work and cleaning it ended up taking an hour and half.
I had only used whole leaf hops once before and it was several years ago, so when I opened the bag, I was surprised at how much room they would take up. I wasn't able to get everything into the herb ball, but I got a fair amount. Can't wait to see how this turns out.
I had only used whole leaf hops once before and it was several years ago, so when I opened the bag, I was surprised at how much room they would take up. I wasn't able to get everything into the herb ball, but I got a fair amount. Can't wait to see how this turns out.
Frio, when you say herb ball, are you talking about a stainless steel mesh ball thingy? If so where did you get yours?
Yes, it is a stainless steel mesh ball. I bought it off Amazon. I believe it is a 3 inch diameter.
I used to mess w/ herb balls and what not, but dropping pellets directly into the primary > anything else IMO and it's not really that close. Way easier, less wort loss, less to sanitize, and faster/more efficient extraction w/ less risk of vegetal/grassy flavors.
I try and throw them in as soon as the beer hits final gravity, but the timing isn't that critical really. A typical IPA schedule for us is:
4-5 days primary
5-7 day dry-hop (which also functions as a diacetyl rest of sorts)
2-3 days cold-crashed then immediately kegged
I try and throw them in as soon as the beer hits final gravity, but the timing isn't that critical really. A typical IPA schedule for us is:
4-5 days primary
5-7 day dry-hop (which also functions as a diacetyl rest of sorts)
2-3 days cold-crashed then immediately kegged
That is what I would normally do, Jock. I am entering this IPA into the Dixie Cup and dropping off my entries this weekend. I wanted to make the IPA as fresh as possible, so I am using the her ball to dry hop in the keg.
Have I done it before? No. Is right before a competition the best to experiment with this? Absolutely not. But, what is home brewing without experimenting? I am hoping that because of the short time between dry-hopping and going from keg to bottle the off flavors won't come through.
Did you find that those off flavors came in after a few weeks or were they almost immediate?
Have I done it before? No. Is right before a competition the best to experiment with this? Absolutely not. But, what is home brewing without experimenting? I am hoping that because of the short time between dry-hopping and going from keg to bottle the off flavors won't come through.
Did you find that those off flavors came in after a few weeks or were they almost immediate?
Totally hear ya on the experimentation. I was (un)fortunate enough to learn very early on how not to dry-hop a beer. Basically we did everything wrong:
1) The dry-hop was too big. Research has shown somewhat diminishing returns past 0.5 lb per BBL...so for a more standard IPA/hoppy pale ale that's the number I shoot for, but for a double/imperial we'll sometimes push it to 1-1.5 lb (roughly 2-4 oz per 5g).
2) Dry-hopped cold. This one's a biggie IMO. Can't remember the exact science behind it, but not only will you get slower extraction but also more vegetal off-flavors.
3) Let them sit too long. Now we have the ability to sample daily, but I think we let that first batch sit for almost two weeks and it tasted down-right bad. The vegetal notes never really conditioned out either. A few days to even a week should be fine though assuming the other parameters are in check.
And FWIW I think your plan is fine. I would just make sure the keg is room temp and sample as much as is reasonably possible.
1) The dry-hop was too big. Research has shown somewhat diminishing returns past 0.5 lb per BBL...so for a more standard IPA/hoppy pale ale that's the number I shoot for, but for a double/imperial we'll sometimes push it to 1-1.5 lb (roughly 2-4 oz per 5g).
2) Dry-hopped cold. This one's a biggie IMO. Can't remember the exact science behind it, but not only will you get slower extraction but also more vegetal off-flavors.
3) Let them sit too long. Now we have the ability to sample daily, but I think we let that first batch sit for almost two weeks and it tasted down-right bad. The vegetal notes never really conditioned out either. A few days to even a week should be fine though assuming the other parameters are in check.
And FWIW I think your plan is fine. I would just make sure the keg is room temp and sample as much as is reasonably possible.
Thanks for the input Jock! It's nice to have some pros giving advice to us 'amateurs'. I know you have a lot more experience so I appreciate the input.
I am testing out your #2 lesson learned. I hope it doesn't go south too fast.
I am testing out your #2 lesson learned. I hope it doesn't go south too fast.
Should be ok assuming the other parameters are in check! Either way let us know how it goes.
Man, I'm going through withdrawals, haven't brewed in a while. Going on vacation next week, but I'll have to get something going the next weekend! Got my new kegging setup that needs breaking in!
Can't decide between a wheat of some kind, a tripel, or an all-grain version of my double IPA.
Can't decide between a wheat of some kind, a tripel, or an all-grain version of my double IPA.
I have an amber recipe that I'm going to brew on Saturday in honor of the awesome weather. This will finally be the base for my wife's blueberry beer, so hopefully I can stop bringing that up without posting some results.
We got the crazy idea to throw some molasses in there to help with color and to add a hint of the molasses flavor. After some brief research, it looks like first molasses is what we want as its sugar content is higher and it's not so bitter. Have any of you ever brewed with molasses, and if so what were your results? We cook with molasses every now and then, and we really do like the taste. That being said we don't want it to be overpowering since the blueberry taste will be somewhat soft. We just want a little sweetness with that characteristic molasses note. Here's the recipe so far, and I'm open to suggestions, whatever they may be:
5gal, All Grain, BIAB
7lb Pale 2 Row
2lb Munich
1lb Crystal 60
1lb Carapils
1lb Honey Malt
.25lb Molasses
Mash @ 152F for 60 min
.5oz Centennial @ 60 min
.25oz Centennial @ 20 min
.25oz Centennial @ 10 min
Irish Moss @ 10min
Yeast: US-05
5 lb frozen blueberries in secondary for 5 days, then cold crash and keg
We got the crazy idea to throw some molasses in there to help with color and to add a hint of the molasses flavor. After some brief research, it looks like first molasses is what we want as its sugar content is higher and it's not so bitter. Have any of you ever brewed with molasses, and if so what were your results? We cook with molasses every now and then, and we really do like the taste. That being said we don't want it to be overpowering since the blueberry taste will be somewhat soft. We just want a little sweetness with that characteristic molasses note. Here's the recipe so far, and I'm open to suggestions, whatever they may be:
5gal, All Grain, BIAB
7lb Pale 2 Row
2lb Munich
1lb Crystal 60
1lb Carapils
1lb Honey Malt
.25lb Molasses
Mash @ 152F for 60 min
.5oz Centennial @ 60 min
.25oz Centennial @ 20 min
.25oz Centennial @ 10 min
Irish Moss @ 10min
Yeast: US-05
5 lb frozen blueberries in secondary for 5 days, then cold crash and keg
Just got home from a 14 hr brew day, so my brain isn't all here but I'll put in my 2 cents.
Grain bill looks solid. I personally think the Cara-pils is redundant considering the Munich, C-60 and Honey malt, but it won't hurt anything of course. As far as molasses, I've actually never brewed with it, but my first instinct is to err on the subtle side. Like you mentioned, it would be a shame to overshadow the blueberries which I would expect to be very subtle once fermented out. Just looking at the quantities you *should* be ok w/ just 1/4 lb but again I've never brewed with it.
Second thought, and this is almost surely just me thinking from the production side, but I don't think Centennial adds enough to warrant using such a "rare" variety. Don't get me wrong, I absolutely LOVE me some Centennial, but I'd personally save it for something else that lets it shine on its own. I'm just concerned it would got lost in the other flavor components you're going for.
As far as how long to let the blueberries sit, I haven't done many fruit beers but I wouldn't set a strict timeline before crashing. US-05 doesn't floc that well until it's crashed so there should be plenty of yeast in suspension, but I'd still wait until your hydrometer tells you it's done. Definitely no harm in letting it sit on the fruit a little longer either.
Grain bill looks solid. I personally think the Cara-pils is redundant considering the Munich, C-60 and Honey malt, but it won't hurt anything of course. As far as molasses, I've actually never brewed with it, but my first instinct is to err on the subtle side. Like you mentioned, it would be a shame to overshadow the blueberries which I would expect to be very subtle once fermented out. Just looking at the quantities you *should* be ok w/ just 1/4 lb but again I've never brewed with it.
Second thought, and this is almost surely just me thinking from the production side, but I don't think Centennial adds enough to warrant using such a "rare" variety. Don't get me wrong, I absolutely LOVE me some Centennial, but I'd personally save it for something else that lets it shine on its own. I'm just concerned it would got lost in the other flavor components you're going for.
As far as how long to let the blueberries sit, I haven't done many fruit beers but I wouldn't set a strict timeline before crashing. US-05 doesn't floc that well until it's crashed so there should be plenty of yeast in suspension, but I'd still wait until your hydrometer tells you it's done. Definitely no harm in letting it sit on the fruit a little longer either.
Great notes jock thanks!
I looked at a bunch of recipes for amber ales, and most people it seemed either used dextrine or wheat, I'm assuming for head retention. I wanted to try to keep this beer clearer than the last few I've made, so I opted for the Carapils. After this batch is finished, I may try it again without to see if there's really that much of a difference. I can't recall using it before, so I'll treat this as sort of a trial run.
I love Centennial, especially in beers where it gets to shine on its own. I was hoping that its floral notes would work with the berry flavor to round out a sweet nose while keeping the beer from being to sweet on the palate. I'm hoping the high AA's in Centennial would pack enough bitterness to keep it from getting cloying while the light lemon in it would play well with the honey malt. Again, kind of a trial run for Centennial as I haven't used it before, but all the SMaSH Centennials and Centennial featured beers I've had really grab my attention.
Also good call on 05. I've used 05 before a few times, and for the most part everything levels off starting at 10 days or so. I've been in the habit of just letting it go for 2 weeks simply because the weekends are the only time when I can find enough time to tinker. Plus it's just too damn hot to mess around in the garage when I get home from work. With the weather changing like it is, that might allow me to pay a little more attention to everything and check with the hydrometer more often.
Thanks again for the comments. What were y'all brewing? I'm up in DFW, so I can't get any B-52 up here, but when I was down in early summer, I really enjoyed what y'all had to offer. Your Wheat IPA was my favorite, and I may try to brew that soon based on the recipe you left on earlier pages of this thread. How did the IIPA come out?
I looked at a bunch of recipes for amber ales, and most people it seemed either used dextrine or wheat, I'm assuming for head retention. I wanted to try to keep this beer clearer than the last few I've made, so I opted for the Carapils. After this batch is finished, I may try it again without to see if there's really that much of a difference. I can't recall using it before, so I'll treat this as sort of a trial run.
I love Centennial, especially in beers where it gets to shine on its own. I was hoping that its floral notes would work with the berry flavor to round out a sweet nose while keeping the beer from being to sweet on the palate. I'm hoping the high AA's in Centennial would pack enough bitterness to keep it from getting cloying while the light lemon in it would play well with the honey malt. Again, kind of a trial run for Centennial as I haven't used it before, but all the SMaSH Centennials and Centennial featured beers I've had really grab my attention.
Also good call on 05. I've used 05 before a few times, and for the most part everything levels off starting at 10 days or so. I've been in the habit of just letting it go for 2 weeks simply because the weekends are the only time when I can find enough time to tinker. Plus it's just too damn hot to mess around in the garage when I get home from work. With the weather changing like it is, that might allow me to pay a little more attention to everything and check with the hydrometer more often.
Thanks again for the comments. What were y'all brewing? I'm up in DFW, so I can't get any B-52 up here, but when I was down in early summer, I really enjoyed what y'all had to offer. Your Wheat IPA was my favorite, and I may try to brew that soon based on the recipe you left on earlier pages of this thread. How did the IIPA come out?
I love Centennial! Your recipe looks pretty interesting, hope it turns out well!
So I'm thinking of doing a Hatch Chile beer this Sunday. I've seen habanero IPA's, serrano porters, etc., so any suggestions on what to use as a base brew?
quote:
I looked at a bunch of recipes for amber ales, and most people it seemed either used dextrine or wheat, I'm assuming for head retention.
Yep Carapils is just one of those ingredients I think everyone started throwing in as a panacea for head retention. It definitely has its place (especially in lighter colored/bodied beers), but whenever there's a significant amount of Crystal malt I always omit it since there's already plenty of dextrins to create the body/foam retention you're looking for. I basically think of Carapils as a very, very light Crystal malt. Trying a go-to recipe of yours w/ and w/o it is always a good idea though!
quote:
Thanks again for the comments. What were y'all brewing? I'm up in DFW, so I can't get any B-52 up here, but when I was down in early summer, I really enjoyed what y'all had to offer. Your Wheat IPA was my favorite, and I may try to brew that soon based on the recipe you left on earlier pages of this thread. How did the IIPA come out?
Our first double batch of the Wheat IPA funny enough! Was a little hectic managing two beers at two different stages, but it's always worth the time savings and tank space in the end.
The IIPA is about to be dry-hopped but is so far tasting fantastic. I was originally concerned because the samples were really, really bitter, but we use US-05 for all our IPAs and since it doesn't floc well until crashed, there are likely a lot of alpha acids binded to the yeast. We stuck a few samples in the cooler and it smoothed out considerably. I'll post the recipe here when I get a chance, but it's basically inspired by the Pliny recipe released by Vinny a few years back w/ a few modifications to the hop schedule based on what we could get.
Blackwater Draw makes a habenero beer using a brown ale base, and I think it works really well. If I were making a pepper beer, I'd start with a base that is flavorful enough on its own to avoid making the peppers the centerpiece. No Label does this with their jalepeno ale, and I think it's too much.
quote:
So I'm thinking of doing a Hatch Chile beer this Sunday. I've seen habanero IPA's, serrano porters, etc., so any suggestions on what to use as a base brew?
I tried a few Hatch/Anaheim pepper beers at GABF a couple years ago and most of the good ones (IMO) were light lager-ish styles, so my first thought would be a Helles or perhaps a Kolsch or Cream Ale if you don't want to lager it.
Friend did a ghost chile beer a few years back using a corona lager for the base. You could taste those chiles all the way down your throat.
Brewing a bier de garde Saturday morning before tailgating. After this batch, it's almost time for the heavier winter brews.
Brewing a bier de garde Saturday morning before tailgating. After this batch, it's almost time for the heavier winter brews.
I finally gathered all the materials and built my temperature controller last night. It took a while to fit everything in my project box, but everything works just fine! I'm totally excited to have predictable fermentation temperature now!
For the moment, my fermentation fridge is just going to be my kegerator since I blew out all my beer at the homebrew festival a few weeks ago. This week or next I'll be hitting up craigslist for a cheap good one to be the dedicated chamber. In the mean time, on to better beer!
For the moment, my fermentation fridge is just going to be my kegerator since I blew out all my beer at the homebrew festival a few weeks ago. This week or next I'll be hitting up craigslist for a cheap good one to be the dedicated chamber. In the mean time, on to better beer!
Awesome! That's up next on my list as well. I think I'm going to brew up an imperial stout this weekend, now that I'm back from vacation.
Just ordered the malt for a stout this afternoon. Getting close to that time of year.
Planning a black IPA soon in preparation for cooler weather.
I think my hatch chile beer may have gotten infected when I had a blowout on the airlock. I cleaned up as best I could and put on a blow off, but I may have been too late. There's a serious funk in the room, but I'm not sure if it's just residual junk I couldn't get of the surfaces that went foul. It hasn't glugged in awhile, but I'm giving it until the weekend to finish out before transferring to the secondary if it's salvageable.
Would like some feedback on this RIS:
OG: 1.092
19lb 2-row
1.5lb Chocolate Malt
1.5lb Roasted Barley
1.25lb Special B
1lb Black Malt
1oz Magnum @ 90
2oz E. Kent Golding @ 30
2oz E. Kent Golding @10
WLP002 English Ale yeast, 2L starter
OG: 1.092
19lb 2-row
1.5lb Chocolate Malt
1.5lb Roasted Barley
1.25lb Special B
1lb Black Malt
1oz Magnum @ 90
2oz E. Kent Golding @ 30
2oz E. Kent Golding @10
WLP002 English Ale yeast, 2L starter
Would need to see what the IBU calculations are (just looks low to me...could be wrong), but the malt bill looks solid. We're planning on using C-120, but I like Special B as well to give a nice layer of sweetness to help balance all the roast. Special B always tastes and smells like raisins or dark fruit to me, and personally I think it fits well in a RIS.
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