Haven't brewed in quite a while. Going to try to get a brew day in next weekend. Probably a batch of the saison I've won a couple of medals at DEBC's Labor of Love with to get back on my feet.
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Last: 5 mo ago by Chipotlemonger
Alright, my brew has been souring if the kettle for about 15 hours now. It was pH 5.2 in the mashtun, pH 4.9 in the kettle after second runnings, and pH 4.75 after a 15 minute boil. Now it's down to 3.75. I want to stop it at 3.6, but I've also got Rangers tickets for the night, so boil will have to wait until morning.
Guess I'll have to plan better next time.
Guess I'll have to plan better next time.
So, the old chest freezer fermentation chamber died, so I'm back to the swamp cooler method to keep fermentation temperature under control. Going out of town this weekend starting tomorrow, but with the French Saison yeast, I like to let it ramp up to mid-to-high-70s after a couple of days anyway, so no big deal if I don't rotate frozen water bottles for a few days.
Anyone around Austin want or need some glass carboys, I have 2 I'd like to offload before moving. They're great and clean, just would rather get rid of them.
About to bottle my second ever batch, but I am wondering about the color of the brew. It is an IPA (extract), but so dark almost stout like. I have read this is very common with extract brews and if you want to get a lighter beer you only boil half and then about 15 minutes left you add the other half of the LME. Is this correct?
what size are they?
Forgiven_Ag said:
About to bottle my second ever batch, but I am wondering about the color of the brew. It is an IPA (extract), but so dark almost stout like. I have read this is very common with extract brews and if you want to get a lighter beer you only boil half and then about 15 minutes left you add the other half of the LME. Is this correct?
Uh...no. it should not be nearly black. What was the total recipe?
AlaskanAg99 said:Forgiven_Ag said:
About to bottle my second ever batch, but I am wondering about the color of the brew. It is an IPA (extract), but so dark almost stout like. I have read this is very common with extract brews and if you want to get a lighter beer you only boil half and then about 15 minutes left you add the other half of the LME. Is this correct?
Uh...no. it should not be nearly black. What was the total recipe?
MAILLARD MALTSTM SPECIALTY GRAIN
0.5 lbs Caramunich III
MAILLARD MALTS EXTRACTS & OTHER FERMENTABLES
6 lbs Gold Malt Syrup
3.15 lbs Gold Malt Syrup (15 minute late addition)
HOPTIMUS REXTM PREMIUM HOPS
1 oz Nugget (60 min)
2 oz Mosaic (5 min)
1 oz Citra (5 min)
1 oz Mosaic (Dry Hop)
1 oz Citra (Dry Hop)
Liquid Yeast Options:
Omega OYL - 004 West Coast Ale I. Optimum temp: 60- 73F
I suspect they shipped you the wrong LME product. That should NOT have been darker than about 8 SRM.
What SRM is it? https://brookstonbeerbulletin.com/standard-reference-method-srm-beer-style-color-chart/
What SRM is it? https://brookstonbeerbulletin.com/standard-reference-method-srm-beer-style-color-chart/
I will take pictures tonightOrnlu said:
I suspect they shipped you the wrong LME product. That should NOT have been darker than about 8 SRM.
What SRM is it? https://brookstonbeerbulletin.com/standard-reference-method-srm-beer-style-color-chart/
Why is my IPA so dark ?
Edit this is after 2 weeks of fermenting and 1 week of dry hop so 3 total
Looks like they sent you the malt for a black IPA.
lne2011 said:
Looks like they sent you the malt for a black IPA.
Yes that is a batch mistake. Not your fault at all.
I'm going to have time to brew next weekend. I've got some Oktoberfest and some sours on tap currently. Would like to make an IPA but I'm open to other styles.
Anyone know of a way to get fresh-harvest (wet) hops?
Anyone know of a way to get fresh-harvest (wet) hops?
Are you in Texas? Think it would be very difficult here.
That being said, AHB sells hop rhizomes so you could always plant your own? No clue what the growing season would be like here.
That being said, AHB sells hop rhizomes so you could always plant your own? No clue what the growing season would be like here.
Ornlu said:
I'm going to have time to brew next weekend. I've got some Oktoberfest and some sours on tap currently. Would like to make an IPA but I'm open to other styles.
Anyone know of a way to get fresh-harvest (wet) hops?
i got some canned ones from a brewer the other day that i used to make an IPA. turned out pretty well. not sure if they're sold the the public right now though as this was from a sample he had received.
Hop picking season isn't for about another month, so you'll want to hold off on any wet hops for now.
Do you have a source for getting them still-wet, once harvest starts? I'll wait.
Any DFW brewers entering Labor of Love this year? I'm thinking I might get back into the competition game.
fav13andac1)c said:
Any DFW brewers entering Labor of Love this year? I'm thinking I might get back into the competition game.
You compete in the LSC?
https://www.lonestarcircuit.com/index.html
I'll ask around, let me get back to you. Do you happen to live in the Houston area?
I'm not up to date with the exact details. But, I know hop harvest starts in August and lasts until the end of August/ beginning of September. When the harvest is finishing up suppliers usually offer 5 different wet hop varieties to brewers.
I'm not up to date with the exact details. But, I know hop harvest starts in August and lasts until the end of August/ beginning of September. When the harvest is finishing up suppliers usually offer 5 different wet hop varieties to brewers.
I'm in DFW. I asked at Stubbys last time I was in there, and their answer was "we won't have any idea until harvest".
That's how it is. My understanding is there's usually 3 or so hop varieties they always offer and then a couple of newer varieties. The newer varieties will be highly sought out by breweries, so you're best bet is to focus on getting a hold of the common varieties they offer.
If you're in good with a local brewery you might be able to buy some from them.
If you're in good with a local brewery you might be able to buy some from them.
They may be too big for ya'll, but we have some freshly dumped 15 gallon whiskey barrels for sale in Forney, TX.
Our mash bill is 90% wheat and 10% barley. We dumped the barrels this Sunday. Go to our Facebook page if interested (Five Points Distilling)
Our mash bill is 90% wheat and 10% barley. We dumped the barrels this Sunday. Go to our Facebook page if interested (Five Points Distilling)
Okay, Fresh (wet) hops are starting to be advertised. The idea behind a "wet" hop is, the hops are cut off the bine and sent to you so you can brew with them in under 48 hours from harvest.
Some hop suppliers have a minimum weight you have to buy. So you'll want to check with your home brew store to see if they're getting any.
Some hop suppliers have a minimum weight you have to buy. So you'll want to check with your home brew store to see if they're getting any.
Email already sent.
Brewing my first attempt at a Tripel this weekend. WLP530 starter on the stir-plate as of last night. Thinking about trying a step-mash as well, though the utility of which seems to be a mixed bag based on some Internet research.
Yea the multi-step mash definitely has varying viewpoints. I like the discussion on it in Palmer's How to Brew, though that may be dated now in some older versions. I think a lot of it depends on style of beer and the water profile going into the brew, hence so many opinions. So many variables.
I've never done water adjustments before. Not starting with this one, but might with the next. Got a water test kit for Christmas last year and finally broke it out last night. According to Brewer's Friend, I'm the the range, so not going to need with anything for this one.
Here's the final recipe for the Tripel:
18.25lb Belgian Pilsner
2.25lb Munich I
2lb clear Belgian candi sugar
Mash-In @ 122F and rest for 20
Raise to 149F and rest for 30
Raise to 158F and rest for 30
Raise to 170F and mash-out for 10
(or 60 minutes @ 150 if I just do a single infusion)
Boil for 90
1oz Hallertau Muttelfruh @ 60
1oz Styrian Golding @ 30
1oz Saaz @ 3
WLP530 (Abbey Ale) 2L starter
Pitch @ 69F and hold for 3 days, then let it rise to 75 and hold it there until FG reached. Cold crash and keg
Stats:
OG - 1.082
FG - 1.012 (based on 85% attenuation)
ABV - 9.1%
IBU ~25 calculated
18.25lb Belgian Pilsner
2.25lb Munich I
2lb clear Belgian candi sugar
Mash-In @ 122F and rest for 20
Raise to 149F and rest for 30
Raise to 158F and rest for 30
Raise to 170F and mash-out for 10
(or 60 minutes @ 150 if I just do a single infusion)
Boil for 90
1oz Hallertau Muttelfruh @ 60
1oz Styrian Golding @ 30
1oz Saaz @ 3
WLP530 (Abbey Ale) 2L starter
Pitch @ 69F and hold for 3 days, then let it rise to 75 and hold it there until FG reached. Cold crash and keg
Stats:
OG - 1.082
FG - 1.012 (based on 85% attenuation)
ABV - 9.1%
IBU ~25 calculated
Good deal. What's your 2L starter look like? Can you upload a pic?
I've mainly used dry yeast, and then have done a couple batches using liquid yeast, but never with a legit starter. Have just thrown in the liquid yeast and been lucky so far, but I know that for higher gravity stuff I will need more.
That being said, I just moved into a new place with a separate garage. No water source around said garage where I had planned on brewing.
Anyone ever clean their gear in one place then carry and brew somewhere else using store purchased water? Trying to figure out the logistics in my head.
I've mainly used dry yeast, and then have done a couple batches using liquid yeast, but never with a legit starter. Have just thrown in the liquid yeast and been lucky so far, but I know that for higher gravity stuff I will need more.
That being said, I just moved into a new place with a separate garage. No water source around said garage where I had planned on brewing.
Anyone ever clean their gear in one place then carry and brew somewhere else using store purchased water? Trying to figure out the logistics in my head.
I'll try to snap a pic tonight. I had an incident a couple of week ago and shattered my 5L flask that I had been using for starters. I have this one going in a 1 Gallon jug that I sometimes ferment small batches in.
Chipotlemonger said:
Good deal. What's your 2L starter look like? Can you upload a pic?
I've mainly used dry yeast, and then have done a couple batches using liquid yeast, but never with a legit starter. Have just thrown in the liquid yeast and been lucky so far, but I know that for higher gravity stuff I will need more.
That being said, I just moved into a new place with a separate garage. No water source around said garage where I had planned on brewing.
Anyone ever clean their gear in one place then carry and brew somewhere else using store purchased water? Trying to figure out the logistics in my head.
Just link some hoses together to clean where you brew. And you'll need water anyway to chill the wort.
And for years I would go buy RO water in square stackable 5 gallon cubes. No biggie, just one more stop before brewday.
what alaskanag said.. don't brew somewhere where you don't have a water source. You are constantly cleaning equipment throughout the process, you make messes, need to chill wort, etc..Chipotlemonger said:
Good deal. What's your 2L starter look like? Can you upload a pic?
I've mainly used dry yeast, and then have done a couple batches using liquid yeast, but never with a legit starter. Have just thrown in the liquid yeast and been lucky so far, but I know that for higher gravity stuff I will need more.
That being said, I just moved into a new place with a separate garage. No water source around said garage where I had planned on brewing.
Anyone ever clean their gear in one place then carry and brew somewhere else using store purchased water? Trying to figure out the logistics in my head.
We built a new house and they had a $300 option to put a hose bib in garage, best $300 I ever spend on the hobby!
Thanks for the input, all! I will try to measure off the length of hose I would need, it would be sizable for sure (>100' I think).
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