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Started By
Message
2
Posted on 2/18/21 at 10:59 am to puffulufogous
quote:
I'm having my second kids on Monday.
Congrats!
Posted on 2/18/21 at 11:22 am to puffulufogous
quote:
Its 15 degrees here and I'm having my second kids on Monday
I feel you on this. We had #2 back in December and it's been a cold winter. I haven't brewed since November as a 2 year old and two month old take out any desire to battle the cold. I'm hoping the next couple of weeks warm up enough to brew out in the garage without freezing my arse off. I have ingredients ready to go for a pale ale and Anchor steam clone.
Posted on 2/18/21 at 11:28 am to BugAC
quote:
What's on your upcoming homebrew schedule?
On Tap:
Secret Box - IPA with all Vic Secret hops
Its okay, nothing amazing, just my way of experimenting with new hops.
Trail Shake - Black Lager
I really like this one, copied the ingredients from Reasonably Corrupt, and just played around with the ratios.
Bridge Traffic - Imperial Stout
It is much better now after adding a vanilla bean and 5mL of maple extract. I really can't taste either of them, but I think they helped round out the bitterness,. Either that or maybe it was just the additional time and carbonation...
Once the weather is nice outside I will take pics of all of them in glasses and post here.
Fermenter:
Nothing
Planned, potentially for a double brew day this weekend:
Strawberry Wheat Ale
I really want to use fresh Ponchatoula strawberries. I kind of want to even go pick them myself. Anybody have any tips? The results across the internet seem to vary. Right now I am thinking about 1 or 2 lbs per gallon, in secondary, picked/washed/cut/frozen/thawed. Probably not the most sanitary, but if it gives me the best flavor it might be worth it to just go for it and hope I don't get an infection. Maybe a quick dunk in star san prior to freezing?
All-Citra IPA
This post was edited on 2/18/21 at 11:29 am
Posted on 2/18/21 at 3:20 pm to BugAC
quote:i had my second 9 months ago and i have brewed once........
I'm having my second kids on Monday.
Congrats!
Posted on 2/18/21 at 4:54 pm to BugAC
On tap:
American Barleywine - Brewed October/November.
Creme brûlée Wee Heavy - wee heavy with lactose, caramelized sugar, and vanilla.
Orange Berliner Weisse - made with philly sour yeast.
New Zealand Pils - brewed with Nelson and rakau hops and the new bootleg regal yeast.
N/a hoptea - brewed with blood orange herbal tea and simcoe hops.
In fermentation:
Golden sour solera
Flemish red solera
Next up:
Witbier
Cider
American Barleywine - Brewed October/November.
Creme brûlée Wee Heavy - wee heavy with lactose, caramelized sugar, and vanilla.
Orange Berliner Weisse - made with philly sour yeast.
New Zealand Pils - brewed with Nelson and rakau hops and the new bootleg regal yeast.
N/a hoptea - brewed with blood orange herbal tea and simcoe hops.
In fermentation:
Golden sour solera
Flemish red solera
Next up:
Witbier
Cider
Posted on 2/19/21 at 10:30 am to Dollar_Bill
quote:
Orange Berliner Weisse - made with philly sour yeast.
How does the philly sour perform?
quote:
Golden sour solera
Flemish red solera
What's your plan for this? Blend with clean beer when it's ready, or bottle as is? How's the acidity on both?
Posted on 2/19/21 at 4:13 pm to BugAC
Philly sour was pretty good. Kept it at the high end at 77 for the whole fermentation (have read it performs better there) and took about 2 weeks to finish. pH went down to 3.4.
Have not checked the acidity on the soleras yet. I brewed the golden at the beginning of December and red at the end. Waiting for four months to sample them. I used bootleg solera 2015 on the golden and it is supposed to be a aggressive souring blend so I will most likely blend with clean beer. I used 2018 blend on the red so I’ll see where it goes and decide what to do later on. These are my first long term sours.
Have not checked the acidity on the soleras yet. I brewed the golden at the beginning of December and red at the end. Waiting for four months to sample them. I used bootleg solera 2015 on the golden and it is supposed to be a aggressive souring blend so I will most likely blend with clean beer. I used 2018 blend on the red so I’ll see where it goes and decide what to do later on. These are my first long term sours.
Posted on 2/19/21 at 8:25 pm to Dollar_Bill
Question for any of you Home brewers. I just ordered 8 Cascade Hop rhizomes to plant. I’ve never planted them so this is a trial but I believe I can make them work and this is the one that all seem to recommend for this far south. They will ship mid April hopefully will fruit September.
If they make would anyone here like some? Free of course I just want to make sure they are used not tossed in the backseat of the Buick and forgotten.
I just have room and like to try different things and they will go well with my thornless blackberries, horseradish and saffron.
And if anyone has grown them I’m up for tips.
And for some reason I forgot about this thread and posted this in the FBD thread.
If they make would anyone here like some? Free of course I just want to make sure they are used not tossed in the backseat of the Buick and forgotten.
I just have room and like to try different things and they will go well with my thornless blackberries, horseradish and saffron.
And if anyone has grown them I’m up for tips.
And for some reason I forgot about this thread and posted this in the FBD thread.
Posted on 2/19/21 at 8:58 pm to Martini
quote:
They will ship mid April hopefully will fruit September.
I’ve never grown hops but a few here have. I think Zappas Stache has grown them. If I recall, I think they take a 2-3 years before they start really producing.
quote:
If they make would anyone here like some?
Sure. I’ll trade you beer for hops.
Posted on 2/19/21 at 9:25 pm to BugAC
Deal. I’ll keep you posted. And I’m guessing we’ll see each other Good Friday.
Posted on 2/20/21 at 10:08 am to Martini
quote:
Deal. I’ll keep you posted. And I’m guessing we’ll see each other Good Friday.
If they’re doing it this year, yes!
Posted on 2/24/21 at 1:07 pm to BugAC
Looks like beersmith is going to be web based as well as stand alone and cloud versions.
quote:
BeerSmith Web Version
I've been working hard to build a complete web based version of BeerSmith 3. Last year I released most of the BeerSmith tools to Gold+ members on the BeerSmithRecipes.com web site along with mobile support. Obviously a web based version lets you access one set of recipes and data from any device, which is something many have asked for.
I'm happy to announce that the web based version of BeerSmith is coming and the recipe designer is planned for release in June of 2021. It will be available for all Gold+ members on the BeerSmithRecipes.com site. The "full size" screen recipe designer is complete and will enter beta testing in the coming weeks while I work on finishing the small screen (mobile device) recipe layouts.
The web based recipe designer is similar in layout to the desktop and mobile versions but will be touch based for compatibility with tablets and phones. The ingredients and profiles database will feature both preloaded add-ons and the ability to customize ingredients and profiles online as well as save them from a recipe as an interim measure to work with existing profiles.
After the planned June release, I will be working on updating the desktop version of BeerSmith to support data sync (ingredients and profiles) between desktop and the web if desired. I'm also working on an online inventory system that is transaction based and should be a nice upgrade from the current system.
Posted on 2/28/21 at 12:18 pm to BugAC
Just took a sample of my golden sour. pH is down to 3.7. Tasted good but it’s ropy. Didn’t take enough sample to fill my hydrometer tube but the gravity is low.
Posted on 2/28/21 at 5:11 pm to Dollar_Bill
Trying to get a nice pina colada hazy ipa. My wife said I had to make it. She loves IPAs and sill sip some homebrew but she has asked me twice when im making this so I really REALLY dont wanna frick this up. So help a brotha out please! I plan on using London Fog or 1318/ imperial juice whichever one i can get when i get my grains.
brew recipe
Few questions
I need help with the hop scheduling or does that look right? I initially wanted 2 oz each whirlpool but that left it at around 42 ibus so i upped to 3 each for 54 ibus. I plan on ordering 8oz each so i can add more but will dry hop for 5 days and i threw in 3 oz more of each. Do i need to dry hop at high krausen?
what temp to mash at? 152-153?
I might add a lil coconut tincture along with some pineapple juice and a vanilla bean possibly to help with flavor. Good idea or no?
Any other hop recommendations?
any other suggestions and tips are greatly and truly appreciated. Ive never done a NEIPA but i love the ones ive had
brew recipe
Few questions
I need help with the hop scheduling or does that look right? I initially wanted 2 oz each whirlpool but that left it at around 42 ibus so i upped to 3 each for 54 ibus. I plan on ordering 8oz each so i can add more but will dry hop for 5 days and i threw in 3 oz more of each. Do i need to dry hop at high krausen?
what temp to mash at? 152-153?
I might add a lil coconut tincture along with some pineapple juice and a vanilla bean possibly to help with flavor. Good idea or no?
Any other hop recommendations?
any other suggestions and tips are greatly and truly appreciated. Ive never done a NEIPA but i love the ones ive had
Posted on 2/28/21 at 8:01 pm to Dollar_Bill
quote:
Tasted good but it’s ropy.
That’s the pedio working. Pedio sometimes causes the beer to get sick or ropey. Give it some time and it will age out.
Posted on 2/28/21 at 10:00 pm to BugAC
I snuck a brew of an Anchor Steam clone yesterday. I went out to the garage earlier this evening to check on it and realized I had my temperature controller set to my cold crash temperature.
Posted on 3/1/21 at 8:03 am to Lucky_Stryke
quote:
I need help with the hop scheduling or does that look right? I initially wanted 2 oz each whirlpool but that left it at around 42 ibus so i upped to 3 each for 54 ibus. I plan on ordering 8oz each so i can add more but will dry hop for 5 days and i threw in 3 oz more of each. Do i need to dry hop at high krausen?
My comments based on my preferences:
6 oz. of hops in the whirlpool seems a bit much. At the most, i've used 4 oz., but tend to stick to 3 oz. I'd also add a 3 oz. hop addition at high krausen.
You'll also want to adjust your water for the style.
Are you adding any coconut and/or pineapple post fermentation?
This post was edited on 3/1/21 at 8:04 am
Posted on 3/1/21 at 6:43 pm to BottomlandBrew
I just kegged my Pilsner with bootleg biology’s Regal Lager beta release. I believe it is a lager/kveik blend. Attenuation wasn’t as promised on the website, 78% instead of 84%, but it tastes fantastic. Also had some temp issues at the start of the mash so that could have done it also.
No diacetyl at all, and just a great classic Pilsner taste. From grain to keg = 2 weeks. 3-4 days at lager temps, 4 days at ramped up temps up to 85, then cold crashed and added gelatin for another 3-4 days.
No diacetyl at all, and just a great classic Pilsner taste. From grain to keg = 2 weeks. 3-4 days at lager temps, 4 days at ramped up temps up to 85, then cold crashed and added gelatin for another 3-4 days.
This post was edited on 3/1/21 at 6:44 pm
Posted on 3/2/21 at 6:49 am to BugAC
I thought it seemed like a lot to whirlpool/hop stand with as well. Im not sure the calculator is very accurate in that particular area. I was going to add some if need be to the keg but I kinda want to see how the hops flavor it before I add anything. Was gonna give it a couple weeks in the keg. Then either add a coconut tincture or puree or even toast some if needed. Should I sanitize the pineapple juice if i add some?
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