testing, recipe links work.
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Last: 3 mo ago by Chipotlemonger
sounds interesting!
i brewed a small batch (2.5g) of a kolsch on monday. it's for club completion that required us to use cereal. i ended up using special K red berries. the cereal part went in the mash and i'm going to dry-berry the dried strawberries in a few days.
Ornlu said:
Alright, I'm going to brew a brut IPA on Sunday.
https://www.brewersfriend.com/homebrew/recipe/view/773444/brute-bouquet
I'm going to split-batch it. Same grain bill, but capture the second 5-gallons of runoff which will hopefully be about 1.038 gravity. That'll get an ounce of Saaz hops and become an American light lager.
Finally got this brewed, aged, dry hopped, kegged, and tapped it tonight. It's just what I was looking for: dry AF and all-on-the-nose for the hops. I did dry hops at 4 days (in fermenter) and 2 weeks (in keg). Soooooo floral and not bitter.
bmc13 said:
i brewed a small batch (2.5g) of a kolsch on monday. it's for club completion that required us to use cereal. i ended up using special K red berries. the cereal part went in the mash and i'm going to dry-berry the dried strawberries in a few days.
Your post has been sitting in the back of my head, bugging me for two days now. Do you mean that you manually sorted the dried strawberries out, and you're going to add them to the keg as if they were dry hops?
yep, that is almost exactly what i meant. they'll go in the fermenter instead of the kegs. i should have put quotes around the "dry-berry" part i guess. i just didn't know what else to call it
Ornlu said:
I'm planning my next brew. Gonna be another Partigyle.
https://www.brewersfriend.com/homebrew/recipe/view/808187/partigyle04-saison-first-runnings-
https://www.brewersfriend.com/homebrew/recipe/view/808208/partigyle04-witbier-second-runnings-
First runnings will go to a saison. Second runnings to a witbier. They'll be boiled separately, and get different yeasts.
I'll start the saison out at around 65, but then run the temp up 3 or 4 degrees per day, to finish around 80F. I want to run the saison to develop lots of esters.
Blackberries were on sale for $1/8oz, so this just became a blackberry wit.
Not beer but after reading http://brulosophy.com/2018/12/31/hard-cider-cheap-filtered-juice-vs-expensive-unfiltered-juice-experiment-results/
I went and picked up 3 gallons of cheap HEB juice, 3 small jars of Pomegranate juice and 3 frozen HEB apple juice concentrate. WLP002 yeast, OG of 1.060.
Let it go for a few days then used 1/4 of the juice I kept in reserve plus a bunch of sugar to pump the OG to 1.090. should be 11% ish when done.
Best part of cider is it takes zero time to make.
I went and picked up 3 gallons of cheap HEB juice, 3 small jars of Pomegranate juice and 3 frozen HEB apple juice concentrate. WLP002 yeast, OG of 1.060.
Let it go for a few days then used 1/4 of the juice I kept in reserve plus a bunch of sugar to pump the OG to 1.090. should be 11% ish when done.
Best part of cider is it takes zero time to make.
Why so boozy? Is this cider supposed to be a wine substitute?
Ornlu said:
Why so boozy? Is this cider supposed to be a wine substitute?
It's Applewine. I used to have a huge pomegranate tree that produced an amazing amount of fruit, 250-300 and I had a bumper crop one year. After spending days seeding and freezing them I had gallon bags full. It timed up with a special orchard pressing so I suddenly also had 20 gallons of cider fermenting. I kept 15 normal and them bumped another 5 to 10% and threw in a ton of crushed seeds/juice. Turned out dark pink and I carbed it to champagne levels. You couldn't tell the ABV, very sneaky, tart and sprtizy.
This is my attempt to recreate it without the raw fruit. And using cheap juice.
I make a few batches of apfelwein every year, and usually can't keep enough in reserve to prepare for the holidays. If the WLP002 does not dry it out like you want, try using montrachet yeast next time. I typically use montrachet or EC1118 and backsweeten if desired. I also use cheap apple juice from Costco. just make sure there are no preservatives in it and you will be fine.
When using Montrachet, i typically let it bulk age for a 3-4 months before bottling.
When using Montrachet, i typically let it bulk age for a 3-4 months before bottling.
So who brewed for big brew day? I unfortunately got my wires crossed and brewed the weekend before to test out some new equipment modifications i made. I did a 2-row, el dorado smash and got it kegged last night.
Anyone have experience on kettle sours? Planning my first for this weekend hopefully and want to make sure i have my process correct. Planned process is as follows -
TART CHERRY SOUR
50%/50% 2 row & white wheat
Mash 148 for an hour
pitch lactic acid to pre acidify to 4.5
15 min boil
chill to 110
pitch Swansons L. plantarum (1 capsule per gallon)
Acidify to 3.3 ph
30 min boil with first fruit charge at 5 min
10 ibus bittering charge
chill, pitch yeast
second fruit charge at end of primary
What yeast would you recommend? should i stick to something neutral like US05/WLP 001 or use something with more character like WLP644?
Anyone have experience on kettle sours? Planning my first for this weekend hopefully and want to make sure i have my process correct. Planned process is as follows -
TART CHERRY SOUR
50%/50% 2 row & white wheat
Mash 148 for an hour
pitch lactic acid to pre acidify to 4.5
15 min boil
chill to 110
pitch Swansons L. plantarum (1 capsule per gallon)
Acidify to 3.3 ph
30 min boil with first fruit charge at 5 min
10 ibus bittering charge
chill, pitch yeast
second fruit charge at end of primary
What yeast would you recommend? should i stick to something neutral like US05/WLP 001 or use something with more character like WLP644?
I'd use a clean, high-attenuation yeast, like US-05.
Do you have a pretty accurate, dependable pH meter?
Also, why use the Swansons pills? Your local homebrew shop probably caries Active lacto.
Do you have a pretty accurate, dependable pH meter?
Also, why use the Swansons pills? Your local homebrew shop probably caries Active lacto.
Decided to go with WLP090, partially because it's clean and partially because I've been wanting to try it in my Brut IPA recipe. We shall see how it turns out!
Swanson's is a pure Lacto culture and is supposed to be able to pull down the ph regardless of temp, not to mention you can get 5 batches for $8.
And yes, I just picked up an Aphera PH60 ph meter. Supposed to be within +/- 0.01.
Swanson's is a pure Lacto culture and is supposed to be able to pull down the ph regardless of temp, not to mention you can get 5 batches for $8.
And yes, I just picked up an Aphera PH60 ph meter. Supposed to be within +/- 0.01.
Anyone been brewing lately? I have been at keg capacity for a little while now, so haven't brewed in a bit.
I've got two different recipes ready to go that I've had for 4 months now sitting in my office and I've got a kolsch that's been lagering for 5 months, not totally on purpose but because my fridge is mostly full. Taking me forever to finish off space. Need to keg it and get it ready to swap when it's time. Been a busy and stressful spring for us. Probably here soon though
I kegged some blackberry witbeer last month. Going fast.
I've got two fermenters full of 8 day old 1.058 Oktoberfest. One is in lager fridge with actual Marzen yeast, and other is in closet with US-05. Both are down to 1.012 as of yesterday. Gonna taste those side by side in a month.
I've got two fermenters full of 8 day old 1.058 Oktoberfest. One is in lager fridge with actual Marzen yeast, and other is in closet with US-05. Both are down to 1.012 as of yesterday. Gonna taste those side by side in a month.
Blackberry Wit sounds great. You got a recipe handy?
I've been full as well and trying to give away beer so I can brew again before it gets crazy hot.
I've been full as well and trying to give away beer so I can brew again before it gets crazy hot.
Sort of... It's half of a partigyle.
First runnings = Imperial Saison
https://www.brewersfriend.com/homebrew/recipe/view/808187/partigyle04-saison-first-runnings-
second runnings = Blackberry Wit
https://www.brewersfriend.com/homebrew/recipe/view/808208/partigyle04-witbier-second-runnings-
I ended up overshooting my gravity by 10 points on the Saison and hitting the wit on the head.
First runnings = Imperial Saison
https://www.brewersfriend.com/homebrew/recipe/view/808187/partigyle04-saison-first-runnings-
second runnings = Blackberry Wit
https://www.brewersfriend.com/homebrew/recipe/view/808208/partigyle04-witbier-second-runnings-
I ended up overshooting my gravity by 10 points on the Saison and hitting the wit on the head.
Thanks! I may have to try to adapt it to a single infusion brew.
How many pounds of berries did you use? Put them in primary?
How many pounds of berries did you use? Put them in primary?
If you use the rates in my recipe, you'll likely overshoot the gravity significantly. Still, the relative percentages are good. Probably want to be closer to 10 pound's of grain total and 75% efficiency.
I used 3 pounds of blackberries, brought to 190F with 1 cup of water, mashed up with a slotted spoon, and then held there for 10 minutes. Chill and add to fermenter around 5 days into primary. In hindsight, I think it needs more like 4 pounds.
I used 3 pounds of blackberries, brought to 190F with 1 cup of water, mashed up with a slotted spoon, and then held there for 10 minutes. Chill and add to fermenter around 5 days into primary. In hindsight, I think it needs more like 4 pounds.
Ornlu said:
I kegged some blackberry witbeer last month. Going fast.
I've got two fermenters full of 8 day old 1.058 Oktoberfest. One is in lager fridge with actual Marzen yeast, and other is in closet with US-05. Both are down to 1.012 as of yesterday. Gonna taste those side by side in a month.
thinking about doing that with an oktoberfest myself! i'm eager to hear how it turns out.
on Friday I brewed a smash ipa with hallertau blanc wet hops (canned) i got from a brewer friend. it was going strong in the ferm chamber this morning.
Any dry hops?
Thanks!
no dry on this batch. i bittered with some pellets of blanc i had on hand and then the entire can of wet then went in at flameout. i let them sit for around 10 minutes before chilling. i wanted to see what the wet hops would add without much else to affect it.
txagfisher said:
So who brewed for big brew day? I unfortunately got my wires crossed and brewed the weekend before to test out some new equipment modifications i made. I did a 2-row, el dorado smash and got it kegged last night.
Anyone have experience on kettle sours? Planning my first for this weekend hopefully and want to make sure i have my process correct. Planned process is as follows -
TART CHERRY SOUR
50%/50% 2 row & white wheat
Mash 148 for an hour
pitch lactic acid to pre acidify to 4.5
15 min boil
chill to 110
pitch Swansons L. plantarum (1 capsule per gallon)
Acidify to 3.3 ph
30 min boil with first fruit charge at 5 min
10 ibus bittering charge
chill, pitch yeast
second fruit charge at end of primary
What yeast would you recommend? should i stick to something neutral like US05/WLP 001 or use something with more character like WLP644?
How did the souring go? I'm going to do the same thing next weekend.
Completely forgot to update this!
The sour turned out excellent. I had some issues getting the ph as low as i wanted (only got to 3.5), so i pitched some glucoamylase enzyme I had on hand to bring the FG down to 0.996, hoping to increase perceived sourness. It worked! Once fermentation was complete, I added a second batch of sour cherry juice at kegging to act as a back sweetener. Turned out great. Ill upload a pic shortly.
Edit: here's a pic of the beer
The sour turned out excellent. I had some issues getting the ph as low as i wanted (only got to 3.5), so i pitched some glucoamylase enzyme I had on hand to bring the FG down to 0.996, hoping to increase perceived sourness. It worked! Once fermentation was complete, I added a second batch of sour cherry juice at kegging to act as a back sweetener. Turned out great. Ill upload a pic shortly.
Edit: here's a pic of the beer
Alright, got my supplies ordered.
Going to do 12 gallons of 1.050 wort, boiled for 15 mins w no hops. 55% domestic 2-row pale, 25% white wheat, 10% Vienna malt, 10% acidulated malt. Cool to 105F and Pitch 12 capsules of Swanson's. seal against O2 and the Sour to 3.6.
That's where I'm gonna deviate. Half of it will get boiled for 60M with 1oz Hershbuckler hops and 25 grams of pink himilayan salt. Add 10 pound's of watermelon after 5 days. Boom, salted watermelon gose. US-05 yeast.
Other half will get boiled for 60 mins with Cascade hops at 60 mins and Amarillo hops at 5 mins. Add 2lbs of light DME at start of boil, 1lb Belgian Dark Crystal at 5 mins, and 2 pounds of dark sour cherries (pits and all) at flame out. Add another pound of cherries into the keg (in nylon sack). BE-256 yeast.
Should give me 5 gallons of 6.5% watermelon gose and 5 gallons of 8.5% sour brown ale.
Going to do 12 gallons of 1.050 wort, boiled for 15 mins w no hops. 55% domestic 2-row pale, 25% white wheat, 10% Vienna malt, 10% acidulated malt. Cool to 105F and Pitch 12 capsules of Swanson's. seal against O2 and the Sour to 3.6.
That's where I'm gonna deviate. Half of it will get boiled for 60M with 1oz Hershbuckler hops and 25 grams of pink himilayan salt. Add 10 pound's of watermelon after 5 days. Boom, salted watermelon gose. US-05 yeast.
Other half will get boiled for 60 mins with Cascade hops at 60 mins and Amarillo hops at 5 mins. Add 2lbs of light DME at start of boil, 1lb Belgian Dark Crystal at 5 mins, and 2 pounds of dark sour cherries (pits and all) at flame out. Add another pound of cherries into the keg (in nylon sack). BE-256 yeast.
Should give me 5 gallons of 6.5% watermelon gose and 5 gallons of 8.5% sour brown ale.
Looks good! Few things to keep in mind -Ornlu said:
Alright, got my supplies ordered.
Going to do 12 gallons of 1.050 wort, boiled for 15 mins w no hops. 55% domestic 2-row pale, 25% white wheat, 10% Vienna malt, 10% acidulated malt. Cool to 105F and Pitch 12 capsules of Swanson's. seal against O2 and the Sour to 3.6.
That's where I'm gonna deviate. Half of it will get boiled for 60M with 1oz Hershbuckler hops and 25 grams of pink himilayan salt. Add 10 pound's of watermelon after 5 days. Boom, salted watermelon gose. US-05 yeast.
Other half will get boiled for 60 mins with Cascade hops at 60 mins and Amarillo hops at 5 mins. Add 2lbs of light DME at start of boil, 1lb Belgian Dark Crystal at 5 mins, and 2 pounds of dark sour cherries (pits and all) at flame out. Add another pound of cherries into the keg (in nylon sack). BE-256 yeast.
Should give me 5 gallons of 6.5% watermelon gose and 5 gallons of 8.5% sour brown ale.
look into trying to preacidify the wort to 4.5 with lactic acid to help head retention
be prepared to add more cherries once fermentation is complete. Cherry flavor was almost non existent after primary fermentation for me.
In trying to figure out how much lacto to pitch, I found this:
Lacto-starters
I tightly control my mash pH with acidulated malt and tartaric acid, to 5.25. also, I want to stop the souring at a 3.6 pH, not get all the way down to 3.3.
Do I really need to pre-acidify? I've got some lactic acid on hand if I need to, but I'd rather not.
I dropped these two recipes into brewers friend to check ABVs and water chemistry:
Gose
Sour Brown Ale
Lacto-starters
Quote:
To create a starter optimized to grow Lactobacillus, combine the following ingredients per Liter of wort and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose) (sold to brewers as corn sugar)
20 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)
Cool this starter solution down to the temperature preferred by the strain of Lactobacillus that you are culturing and maintain this temperature as best as possible for 24 to 36 hours. You want to seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution. I would recommend using a stir plate set on a low rotation. This low setting will help to encourage growth by increasing microbial access to nutrients as well as aiding in the removal of CO2 for heterofermentative strains. It is best to time your starter's creation so that it can be pitched into the wort you intend to sour between 24 to 48 hours after making the starter. However, if this is not possible, follow the same guidelines that you would for yeast starters: Store the unused starter under refrigeration and use within one week's time to maintain high viability.
Lactobacilli do not quickly flocculate after fermentation in the same way that many strains of brewer's yeast can. This means that to ensure fast souring you will need to pitch the entire starter volume into the wort. One caveat here is to decant the starter wort off of any chalk sediment at the bottom of the flask. Not all of the calcium carbonate will always enter solution in the starter and we do not want to pour this into the beer if we can avoid it.
I tightly control my mash pH with acidulated malt and tartaric acid, to 5.25. also, I want to stop the souring at a 3.6 pH, not get all the way down to 3.3.
Do I really need to pre-acidify? I've got some lactic acid on hand if I need to, but I'd rather not.
I dropped these two recipes into brewers friend to check ABVs and water chemistry:
Gose
Sour Brown Ale
Pre acidifying is supposed to help with head retention. Will not affect the taste of the beer if you decide not to mess with it.
Your final ph is more a function of time than the amount of lacto you pitch. Once you hit 3.6, you start your boil to kill the lacto.
ETA: What lacto are you using?
Your final ph is more a function of time than the amount of lacto you pitch. Once you hit 3.6, you start your boil to kill the lacto.
ETA: What lacto are you using?
Swansons L. plantarum
You don't need to build a starter for Swanson's. Just get to desired ph and boil
The guidelines I've seen say that to get proper souring with as little off-flavor as possible, and also to fully sour within 48 hours, you should use 0.3M to 0.8M cells of a heterofermentative strain per mL per degree Plato (which is 30-80% of yeast rates). Swanson says each capsule is 10B cells. For 12 gallons of 12.8 Plato wort, I need 283B cells or 28 capsules.
I'd rather make a starter from 10 capsules than use 28 caspules.
I'd rather make a starter from 10 capsules than use 28 caspules.
Making a starter certainly won't hurt. Take care to limit oxygen exposure to avoid off flavors as well
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