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Message
re: Homebrewing Thread: Volume II
Posted on 3/10/21 at 8:15 pm to BugAC
Posted on 3/10/21 at 8:15 pm to BugAC
quote:
Less CO2 and pressure needed to transfer.
Usually my limiting factor in rate of transfer is loose hope debris clogging the poppet because I forgot to clean it a while ago. The utah biodiesel filter has helped tremendously
1
Posted on 3/11/21 at 1:16 pm to puffulufogous
Is Louisiana Fire Extinguisher the only place in Baton Rouge that refills CO2 tanks?
I am currently using a 20oz paintball tank that I would get refilled in Denham. Bought a 5lb tank being delivered tomorrow and seeing where I could get it filled and not exchanged.
I am currently using a 20oz paintball tank that I would get refilled in Denham. Bought a 5lb tank being delivered tomorrow and seeing where I could get it filled and not exchanged.
Posted on 3/11/21 at 1:49 pm to mchias1
la home brew does, most welding shops do.
Posted on 3/12/21 at 9:50 am to CarRamrod
So an update on a couple recent brews that are drinking great right now.
Monk's Folly - Belgian Pale Ale: this was essentially an Orval clone and came out fantastic. I poured one yesterday and get bubblegum/leather notes which i attribute to the Orval dregs (actually the entire bottle) i added at secondary.
Bohemian Pils - Czech Pilsner w/ Saaz hops: Used Bootleg Biology's Regal Lager yeast blend (which a new pre-order is starting Monday March 15th). Very clean, crisp pilsner which went from grain to glass in 2 weeks. Pitched @ 50, no action. Raised temp to 58, and things started happening. After another day, lowered back down to 52 and left for 3 days until about 50% attenuation. Then began to raise temps to 85 degrees and held for another 3-4 days. Dry hopped then cold crashed and let sit for another 4 days before kegging. I've been drinking a bunch of this stuff. Very crushable. I'll need to brew another one soon.
Monk's Folly - Belgian Pale Ale: this was essentially an Orval clone and came out fantastic. I poured one yesterday and get bubblegum/leather notes which i attribute to the Orval dregs (actually the entire bottle) i added at secondary.
Bohemian Pils - Czech Pilsner w/ Saaz hops: Used Bootleg Biology's Regal Lager yeast blend (which a new pre-order is starting Monday March 15th). Very clean, crisp pilsner which went from grain to glass in 2 weeks. Pitched @ 50, no action. Raised temp to 58, and things started happening. After another day, lowered back down to 52 and left for 3 days until about 50% attenuation. Then began to raise temps to 85 degrees and held for another 3-4 days. Dry hopped then cold crashed and let sit for another 4 days before kegging. I've been drinking a bunch of this stuff. Very crushable. I'll need to brew another one soon.
This post was edited on 3/12/21 at 9:51 am
Posted on 3/15/21 at 6:18 am to BugAC
Ive come to the conclusion that i am a better brewer than photographer. Wish i was better at both lol outstanding pics
Posted on 3/19/21 at 1:37 pm to Lucky_Stryke
Read an article from Scott Janish today.
Survivables: Unpacking Hot-Side Hop Flavor
Discusses some hops that are key to retaining some of their hop aromas/flavors during the boil/whirlpool. With that, i decided to order some Idaho 7, Lupomax Mosaic, and Lupomax Citra for another attempt at an NEIPA. Never used Lupomax, but per the Haas farms recs, i plan to use 70% of what i would normally use for regular pellets. Hope to brew it next weekend.
Also, made another pre-order from Bootleg Biology. Got some more REGAL Lager blend (used in my pilsner above) along with Aurora (kveik) and sour weapon P. Plan to do a quick turnaround kettle sour with the aurora and Sour Weapon, and finish it with 16 lbs. puree'd strawberries and some lactose. Made this last year in March and it was pretty tasty.
Survivables: Unpacking Hot-Side Hop Flavor
Discusses some hops that are key to retaining some of their hop aromas/flavors during the boil/whirlpool. With that, i decided to order some Idaho 7, Lupomax Mosaic, and Lupomax Citra for another attempt at an NEIPA. Never used Lupomax, but per the Haas farms recs, i plan to use 70% of what i would normally use for regular pellets. Hope to brew it next weekend.
Also, made another pre-order from Bootleg Biology. Got some more REGAL Lager blend (used in my pilsner above) along with Aurora (kveik) and sour weapon P. Plan to do a quick turnaround kettle sour with the aurora and Sour Weapon, and finish it with 16 lbs. puree'd strawberries and some lactose. Made this last year in March and it was pretty tasty.
This post was edited on 3/19/21 at 1:50 pm
Posted on 3/30/21 at 1:21 pm to BugAC
Brewed the Idaho 7, Lupomax Mosaic, Lupmax Citra NEIPA Saturday. Hit all my numbers, exactly. Ended up with a 78.8% mash efficiency.
Added the biotrans hops yesterday. I think i've been storing my bulk hops from Yakima improperly. I get way more aroma from this batch than previous batches. I contacted Yakima and they said that vacuum sealing and freezing is the best way to store hops for months down the road is vacuum seal and freezer. So i guess i have to go buy a vacuum sealer now.
Added the biotrans hops yesterday. I think i've been storing my bulk hops from Yakima improperly. I get way more aroma from this batch than previous batches. I contacted Yakima and they said that vacuum sealing and freezing is the best way to store hops for months down the road is vacuum seal and freezer. So i guess i have to go buy a vacuum sealer now.
Posted on 4/5/21 at 7:34 pm to BugAC
Which one of you baws wants to steal this equipment from me?
Posted on 4/6/21 at 6:42 am to USEyourCURDS
If youre anywhere near me i might
Posted on 4/6/21 at 1:28 pm to USEyourCURDS
how much for the conicals?
Posted on 4/6/21 at 6:33 pm to BugAC
$1000 for both with gas/pressure manifolds, carb stone, casters, extended shelf, plexiglass tops. Might be leaving out some stuff but it’s probably about $1700 worth of gear. $1100 with the kettle and burner. Pretty much turnkey besides wort chiller. Might have some other stuff to throw in. Gotta take back my storage so I can brew again!
Posted on 4/12/21 at 6:55 pm to BugAC
Hey Bug, so I just took a sample of my 4 month old Flanders red. pH is down to 3.4 and in the that sick phase. It tastes good but has some acetic on the nose. Is it normal to have some acetic this early or do I need to watch my oxygen ingress?
Posted on 4/13/21 at 7:34 am to Dollar_Bill
quote:
Hey Bug, so I just took a sample of my 4 month old Flanders red. pH is down to 3.4 and in the that sick phase. It tastes good but has some acetic on the nose. Is it normal to have some acetic this early or do I need to watch my oxygen ingress?
Always watch your O2 ingress, but especially now. Some slight acetic is actually desired in lambics and flanders red styles, but too much and you have vinegar. The sick phase will correct itself. The brett will eat up the ropiness after a couple months, usually.
Do your best to avoid opening up the fermenter. I used to take samples once every 3 months. Now i'm closer to once every 6 months. I have quite a few sours going so i'm not too worried if i don't take a sample until close to bottling.
Personally, i've never experienced ropiness or acetic acid in any of my beers. I'm sure my earlier sours probably had some acetic acid in it, but i didn't really know any better at the time. Right now, my processes are to brew, fill the fermenter as high as possible, and forget about it.
Speaking of lambics and flanders reds, i'm planning another turbid mash lambic in May/June. Won't be spontaneously fermented, will use some gueuze dregs and Roselaire blend like i did the first batch. This winter, however, i will attempt 100% spontaneous batches, and see how they do. Also have a flanders red recipe that i want to get to as well.
This post was edited on 4/13/21 at 7:35 am
Posted on 4/16/21 at 7:40 am to BugAC
So i tasted my latest NEIPA. Brewed with Idaho 7, lupomax mosaic, and lupomax citra. I think, finally, i have created an NEIPA i'm happy with. So much aroma/flavor. Which leads me to believe a few things. A) my hop storage techniques were poor, that's why i wasn't getting a lot of aroma out of my past beers. B) lupomax is awesome, requiring only 70% of the usual hop load. C) the information from Scott Janish and yakima chief hops research showing Idaho #7 hop oils surviving longer than most other hops (mosaic being 2nd) rings true. All of my hot side hops (5 minute addition, whirlpool) were idaho 7. D) My brew process is solid. I didn't really change anything up regarding my process.
In other home brewing news, i'm pulling the trigger on the blichmann electric kettle/brew commander combo. Probably won't be able to order everything until later this month due to stock availability. Plan on getting a 15 gallon G2 electric kettle with the brew commander, command stand, and riptide pump. Also need to put a 240 outlet in the outdoor kitchen. Initially i had it installed in the garage in the house build, but i enjoy brewing in the shade on the patio, with tv, music, a pit, and lounge areas available.
Also bottling up a couple sours tomorrow. Have 5 gallons of a biere de garde recipe that's been on cherries for about 5-6 months, and 3 gallons of a saison that has been on mangos. I also brewed up another batch of the L'internationale Saison last weekend, so i'll be adding some brett to it.
In other home brewing news, i'm pulling the trigger on the blichmann electric kettle/brew commander combo. Probably won't be able to order everything until later this month due to stock availability. Plan on getting a 15 gallon G2 electric kettle with the brew commander, command stand, and riptide pump. Also need to put a 240 outlet in the outdoor kitchen. Initially i had it installed in the garage in the house build, but i enjoy brewing in the shade on the patio, with tv, music, a pit, and lounge areas available.
Also bottling up a couple sours tomorrow. Have 5 gallons of a biere de garde recipe that's been on cherries for about 5-6 months, and 3 gallons of a saison that has been on mangos. I also brewed up another batch of the L'internationale Saison last weekend, so i'll be adding some brett to it.
Posted on 4/16/21 at 10:57 am to BugAC
You mind posting your NEIPA recipe?
The one beer I brewed with Idaho 7 definitely had the best and longest-lasting aroma.
quote:
C) the information from Scott Janish and yakima chief hops research showing Idaho #7 hop oils surviving longer than most other hops (mosaic being 2nd) rings true. A
The one beer I brewed with Idaho 7 definitely had the best and longest-lasting aroma.
Posted on 4/16/21 at 11:29 am to GeauxPack81
I owe y'all pictures of my recent finished products:
All Vic Secret IPA - I've been doing some single hop IPAs to experiment. This one turned out okay, but the best one by far has been Galaxy.
Black Lager - This is one of my favorite beers I've ever made. I modeled it off of Reasonably Corrupt, and I think I got pretty close. RIP Beauvoir Park concerts.
Strawberry Wheat - Brewed with 9 lbs of fresh ponchatoula strawberries. The color on this one is incredible, with a slight pink hue. I really like this one, but I'm getting a little bit of yeast flavor. I think I maybe need to start adding gelatin or something to some of my beers to drop all the excess yeast.
Imperial Stout - Sorry for the shitty pic here. This one has gotten much better with age. I initially used the regular version of Carafa III instead of the debittered version so it was tough to drink at first. Think I might put the last of this one in some bombers and store away until it gets cold outside again.
All Vic Secret IPA - I've been doing some single hop IPAs to experiment. This one turned out okay, but the best one by far has been Galaxy.
Black Lager - This is one of my favorite beers I've ever made. I modeled it off of Reasonably Corrupt, and I think I got pretty close. RIP Beauvoir Park concerts.
Strawberry Wheat - Brewed with 9 lbs of fresh ponchatoula strawberries. The color on this one is incredible, with a slight pink hue. I really like this one, but I'm getting a little bit of yeast flavor. I think I maybe need to start adding gelatin or something to some of my beers to drop all the excess yeast.
Imperial Stout - Sorry for the shitty pic here. This one has gotten much better with age. I initially used the regular version of Carafa III instead of the debittered version so it was tough to drink at first. Think I might put the last of this one in some bombers and store away until it gets cold outside again.
Posted on 4/16/21 at 12:02 pm to GeauxPack81
quote:
You mind posting your NEIPA recipe?
Ended up attenuating to 1.016. 6.5% ABV
Posted on 4/16/21 at 12:58 pm to BugAC
NEIPAs are a pain in the arse. I’ve made world class NEIPAs for the first week then they taste like bitter arse by week three or four. I’ve almost given up on the style. I close transfer, only whirlpool or very late additions and dry hop. The last one I did had a shite ton of Idaho, Citra and Azacca.
Posted on 4/16/21 at 1:04 pm to BigPerm30
quote:
NEIPAs are a pain in the arse.
Agreed. IMO, one of the hardest styles to do right.
quote:
I’ve made world class NEIPAs for the first week then they taste like bitter arse by week three or four.
Mine are pretty consistent. I am very conscious of oxygen pickup. I do closed transfer, but i also utilize the cold crash guardian from brewhardware. It must work, because i've never had a beer oxidize on me or change on me due to oxidation since i started using it.
Posted on 4/16/21 at 1:06 pm to BugAC
It’s not oxidation. It just loses all of the hop aroma and flavor.
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