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Started By
Message
re: Homebrewing Thread: Volume II
Posted on 11/15/21 at 12:47 pm to BottomlandBrew
Posted on 11/15/21 at 12:47 pm to BottomlandBrew
What's on the brew calendar?
My stout has fermented down to 1.014 after about 7 days, which is the target. I fermented with 3711 and it was a very fast and aggressive ferment. Took a taste after i measured and it's got a really good flavor, with some roastiness that is slightly more than what i want. I'm considering using some fresh medium roast cold brew coffee in the beer.
Also bottled my L'internationale Saison after blending about 2-3 months ago. Originally brewed in April. FG 1.004. Tastes fantastic right now. Carbonated, this time, to 3.2 volumes of CO2. If i can nail down the carbonation, then i will have perfected this beer. Need to brew another batch and get it started.
Also have a brett beer that is ready for bottling, that i also need to brew another batch and rack on top of the dregs, and a solera i need to brew a blender batch.
Also need a top up batch to add to my lambic fermenters, and whenever the signs of a freeze start showing, i'll need to brew my 3rd turbid mash lambic, and may attempt a traditional spontaneous fermentation, and leave the brew kettle outside over night.
Also planning on making a "Cold" IPA. Guys over at wayfinder have brewed a few and it seems interesting. I also have 2 packs of Omega Lutra and think this might be a good time to try it. Process is basically, make a lager, but hop it like an IPA, on the cold side. With the Lutra yeast, it should be a short turnaround.
I also want to brew a traditional czech pils (decoction mash) and clone Pilsner Urquell. I've been using kveik/lager blends for my pilsners and they taste great, but want to do it the original way and see the difference myself.
In short:
Add cold brew coffee and keg stout
Bottle Brett beer, brew new batch of brett beer
Brew another batch of saison to put on dregs.
Brew blender batch for solera.
Brew Lambic (simple infusion mash) for topping up fermenters
Brew Turbid Mash lambic during the first freeze
Brew a "Cold" IPA
Brew Pilsner Urquell Clone (Decoction Mash)
My stout has fermented down to 1.014 after about 7 days, which is the target. I fermented with 3711 and it was a very fast and aggressive ferment. Took a taste after i measured and it's got a really good flavor, with some roastiness that is slightly more than what i want. I'm considering using some fresh medium roast cold brew coffee in the beer.
Also bottled my L'internationale Saison after blending about 2-3 months ago. Originally brewed in April. FG 1.004. Tastes fantastic right now. Carbonated, this time, to 3.2 volumes of CO2. If i can nail down the carbonation, then i will have perfected this beer. Need to brew another batch and get it started.
Also have a brett beer that is ready for bottling, that i also need to brew another batch and rack on top of the dregs, and a solera i need to brew a blender batch.
Also need a top up batch to add to my lambic fermenters, and whenever the signs of a freeze start showing, i'll need to brew my 3rd turbid mash lambic, and may attempt a traditional spontaneous fermentation, and leave the brew kettle outside over night.
Also planning on making a "Cold" IPA. Guys over at wayfinder have brewed a few and it seems interesting. I also have 2 packs of Omega Lutra and think this might be a good time to try it. Process is basically, make a lager, but hop it like an IPA, on the cold side. With the Lutra yeast, it should be a short turnaround.
I also want to brew a traditional czech pils (decoction mash) and clone Pilsner Urquell. I've been using kveik/lager blends for my pilsners and they taste great, but want to do it the original way and see the difference myself.
In short:
Add cold brew coffee and keg stout
Bottle Brett beer, brew new batch of brett beer
Brew another batch of saison to put on dregs.
Brew blender batch for solera.
Brew Lambic (simple infusion mash) for topping up fermenters
Brew Turbid Mash lambic during the first freeze
Brew a "Cold" IPA
Brew Pilsner Urquell Clone (Decoction Mash)
1
Posted on 11/15/21 at 8:58 pm to BugAC
I have an Irish red on deck. Just need to find some time.
It's also about time to put my sour stout back on tap. This will be my third year drinking on this keg. It's real good, but it takes me a while to go through a 12% abv dark sour. One of those "in the mood for" beers. It may be a lot easier if I bottled it, but frick that. It's just as easy to throw it on tap when it gets cold and then pull the keg at the end of the season.
It's also about time to put my sour stout back on tap. This will be my third year drinking on this keg. It's real good, but it takes me a while to go through a 12% abv dark sour. One of those "in the mood for" beers. It may be a lot easier if I bottled it, but frick that. It's just as easy to throw it on tap when it gets cold and then pull the keg at the end of the season.
Posted on 11/16/21 at 9:21 am to BottomlandBrew
quote:
it takes me a while to go through a 12% abv dark sour.
Damn. I've heard it's pretty damn hard to acidify a beer with that high of an abv. Is it a stout?
quote:
It may be a lot easier if I bottled it, but frick that. It's just as easy to throw it on tap when it gets cold and then pull the keg at the end of the season.
Seeing as i just bottled a sour, this isn't a bad idea. I just don't have anywhere to store more kegs. Bottling isn't terrible, but it is more work. I have to clean bottles, clean a keg, clean my beer gun, clean lines, etc... Then i have to transfer from fermenter to keg. Then bottle from keg to beer gun to bottle. Then clean all of that shite up again. It's why i have 30 gallons of sour in fermenters and 15 of it can probably bottled right now, just don't want to. Good thing about mixed ferm beers, though, is the longer they sit, the better they get, assuming you control o2 levels.
Have you (or anyone) tried plating cultures? Thinking about getting into culturing yeast and microbes, and trying to find something in the wild that i could use for beer, as opposed to coolship process, which is asking for a "bad" infection. Want to get a decent microscope without spending $300-500 for one.
This post was edited on 11/16/21 at 9:23 am
Posted on 11/16/21 at 11:35 am to BugAC
quote:
Damn. I've heard it's pretty damn hard to acidify a beer with that high of an abv. Is it a stout?
The base beer was a Ten Fidy clone, which is basically an imperial oatmeal stout. I pitched some dregs from an ~11% commercial sour (Yazoo Never Again) after primary had completed. It got moderately sour, and the brett went to work and took the ABV from 10ish% to 12ish%.
quote:
Have you (or anyone) tried plating cultures?
I have everything to plate, just never done it
I went to a local class with the Bootleg Biology guys and we went out harvesting yeast. They showed us how to collect samples, grow up the samples, plate the desirable bugs, then grow those back up. I was all gung-ho about it, ordered the materials, then...nothing. quote:
as opposed to coolship process, which is asking for a "bad" infection.
Yeah, been there. Tried that. Took up space in a keg for two years before I finally dumped it. I knew it was bad maybe six months in, but I'm stubborn and hoped it would turn a corner. No such luck. It was very phenolicy/bandaidy. You have the right idea about isolating better stuff prior to going all in on a batch.
Posted on 11/16/21 at 11:40 am to BottomlandBrew
quote:
I have everything to plate, just never done it I went to a local class with the Bootleg Biology guys and we went out harvesting yeast. They showed us how to collect samples, grow up the samples, plate the desirable bugs, then grow those back up. I was all gung-ho about it, ordered the materials, then...nothing.
Dammit Man!
I'll probably start my process by ordering their yeast wrangling kit. quote:
I knew it was bad maybe six months in, but I'm stubborn and hoped it would turn a corner. No such luck. It was very phenolicy/bandaidy. You have the right idea about isolating better stuff prior to going all in on a batch.
Yeah, the guys over at milk the funk steered me in this direction.
Posted on 11/27/21 at 2:04 pm to BugAC
Bump----This thread is difficult to find.
Posted on 11/27/21 at 2:23 pm to Zappas Stache
First time brewing in 2 years so why not tackle a stepped Decoction mash for a hoppy Hefe.
Posted on 11/27/21 at 8:08 pm to Zappas Stache
quote:
Zappas
Welcome back!
Posted on 12/22/21 at 2:08 pm to BugAC
Pre-christmas bump...
What's everyone brewing during the holidays?
I just floated a keg of pilsner. Need to refill with something. Have a recipe i made for a Cold IPA using Omega Lutra Kveik yeast and cascade, citra, and centennial.
Also want to make another pilsner. I have another pack of Bootleg's regal lager blend, but i may want to try my hand at using a traditional pilsner yeast.
And before the new year, i plan on brewing my 4th Lambic (3rd turbid mash). I currently have 3 lambics fermenting. The first one was brewed a year ago. It has a very good taste and is unmistakingly a lambic. Utilized some dregs along with Roselaire blend. Very dry, tart, and funky.
The second one was brewed in July and has almost no acidity so far. It is very dry like the first lambic, just lacks the acidity. It was fermented the same way. It's interesting watching these lambics develop and how much difference 6 months make. The 3rd lambic was made a few weeks ago and was used to top off the other 2 vessels, the rest going in a 3 gallon fermenter. The end goal is to blend and make a Gueuze.
I also received the bootleg biology yeast wrangling kit as a christmas gift from the in laws. Plan to place a few samples out in differing spots around the house and maybe some more inventive areas. If i catch some good stuff, then i'd like to make at least 1 batch a true traditional lambic or "methode traditionelle" (or whatever the US breweries call it to not offend the over-sensitive belgians).
What's everyone brewing during the holidays?
I just floated a keg of pilsner. Need to refill with something. Have a recipe i made for a Cold IPA using Omega Lutra Kveik yeast and cascade, citra, and centennial.
Also want to make another pilsner. I have another pack of Bootleg's regal lager blend, but i may want to try my hand at using a traditional pilsner yeast.
And before the new year, i plan on brewing my 4th Lambic (3rd turbid mash). I currently have 3 lambics fermenting. The first one was brewed a year ago. It has a very good taste and is unmistakingly a lambic. Utilized some dregs along with Roselaire blend. Very dry, tart, and funky.
The second one was brewed in July and has almost no acidity so far. It is very dry like the first lambic, just lacks the acidity. It was fermented the same way. It's interesting watching these lambics develop and how much difference 6 months make. The 3rd lambic was made a few weeks ago and was used to top off the other 2 vessels, the rest going in a 3 gallon fermenter. The end goal is to blend and make a Gueuze.
I also received the bootleg biology yeast wrangling kit as a christmas gift from the in laws. Plan to place a few samples out in differing spots around the house and maybe some more inventive areas. If i catch some good stuff, then i'd like to make at least 1 batch a true traditional lambic or "methode traditionelle" (or whatever the US breweries call it to not offend the over-sensitive belgians).
Posted on 1/3/22 at 10:25 am to BugAC
Oof, this thread has struggled as of late. I've also just not been brewing as much, football season seems to kill my brewing.
I tried to make up for it yesterday, brewing 2 batches:
1) Doppelbock - This is my first attempt at a doppelbock. Was shooting for a 1.078 OG, but only got up to 1.070. I'm realizing it is just really hard for me to hit my typical efficiency with bigger beers. Same thing happened to me on my first attempt at an imperial stout. I just need to start planning for less efficiency and a longer boil... Still think this one should be good. Pitched at 50 degrees. Going to be a nice long fermentation. Hope to have this one ready by February to take advantage of drinking it while its still cold.
2) All-Motueka Pale Ale - I've been brewing single hop pale ales and IPAs for a while now, trying to see what hops I like most. Bought a ton of hops on black friday, so now I'm going through them one by one. I love my APA recipe, its very simple, lets the hops shine through, but still has good bitterness.
Also considering making a sweet stout to have ready for the last cold month or so. I mainly just want to do it to work on my recipe. I don't drink a ton of this style. Its typically only something I can have one of at a time.
After that I will start planning my spring/summer brews.
I tried to make up for it yesterday, brewing 2 batches:
1) Doppelbock - This is my first attempt at a doppelbock. Was shooting for a 1.078 OG, but only got up to 1.070. I'm realizing it is just really hard for me to hit my typical efficiency with bigger beers. Same thing happened to me on my first attempt at an imperial stout. I just need to start planning for less efficiency and a longer boil... Still think this one should be good. Pitched at 50 degrees. Going to be a nice long fermentation. Hope to have this one ready by February to take advantage of drinking it while its still cold.
2) All-Motueka Pale Ale - I've been brewing single hop pale ales and IPAs for a while now, trying to see what hops I like most. Bought a ton of hops on black friday, so now I'm going through them one by one. I love my APA recipe, its very simple, lets the hops shine through, but still has good bitterness.
Also considering making a sweet stout to have ready for the last cold month or so. I mainly just want to do it to work on my recipe. I don't drink a ton of this style. Its typically only something I can have one of at a time.
After that I will start planning my spring/summer brews.
Posted on 1/3/22 at 11:57 am to GeauxPack81
quote:
GeauxPack81
I'm about to keg that Cold IPA i brewed last week. Also need to bottle a brett beer and change out the spruce in my tincture i'm making, so i can add it to my mixed ferm saison.
Need to brew a pilsner once my coffee stout is floated, then the lambic, another mixed ferm saison, and then like you, spring/summer brew planning.
Posted on 1/3/22 at 12:14 pm to BugAC
I brewed on NYE. Maybe it was an IPA? Maybe it was a pale ale? Mostly 2row with some C40 to about 1.060. I went 100% homegrown hops, because why not? We'll see. Smells great. Kind of mango-y.
Posted on 1/23/22 at 6:33 pm to BugAC
For those that go from grain to glass in short periods of time (<2 weeks) with the intention of kegging, how are you achieving nominal carbonation?
Im on my second batch of kegged beer that I just put under pressure. For my last brew, I noticed it was best about 3-4 weeks after going in the keg. It was what I call a MYPA. Basically an IPA that I filtered the hops out of the fermenter.
Im on my second batch of kegged beer that I just put under pressure. For my last brew, I noticed it was best about 3-4 weeks after going in the keg. It was what I call a MYPA. Basically an IPA that I filtered the hops out of the fermenter.
Posted on 1/23/22 at 7:00 pm to seeinspots
I think most of us find a freshly kegged iPA can be a bit green and two or three weeks of age seems to be the sweet spot.
Posted on 1/23/22 at 8:07 pm to seeinspots
quote:
how are you achieving nominal carbonation?
After I transfer to keg, I crank the CO2 to about 32 psi, remove gas. Gently roll and swirl keg. Put gas back on, take off, roll again, then put the gas back on and leave it for 24 hours. Next day I reduce CO2 to carb volume per the style. (Usually from 12-16 psi) for 2 or 3 days, then reduce CO2 to serving pressure (about 9-10 psi).
Like Zappa said, though. Flavor wise, usually about 2-3 weeks before it starts to hit its stride.
This post was edited on 1/23/22 at 8:08 pm
Posted on 1/24/22 at 8:41 am to BugAC
anyone of you use the Tilt during fermentation? Got one right after christmas so this is my first time using it. it's currently reading 5F higher than my thermowell temp probe. thinking my thermowell would be the more accurate but curious if the Tilt is that inaccurate.
Posted on 1/26/22 at 2:54 pm to mchias1
quote:
anyone of you use the Tilt during fermentation? Got one right after christmas so this is my first time using it.
I have not. Thought about getting one, but never pulled the trigger. I may get one soon.
quote:
it's currently reading 5F higher than my thermowell temp probe. thinking my thermowell would be the more accurate but curious if the Tilt is that inaccurate.
You may want to calibrate it, and make sure.
Posted on 3/1/22 at 8:24 am to BugAC
Getting hard to find the thread, so i figured i'd provide a recent brew update bump.
Brewed another lambic Sunday. This was my 4th overall Lambic, but my 3rd turbid mash lambic. Brewing this beer involves a lot of steps (i'll post them below if you're curious) and makes for a long brew day. I have consistently run into the same issue each time i've performed a turbid mash. The issue involves the last infusion step of water, the saccharification alpha rest. My grain temp sits @ 150 and needs to get to 162. However, due to only using 5 qts or so to do so, it just doesn't have enough heat transfer to get to 162.
Regardless, it's still a fun brew day, and i'm about 2-3 years out before i get to blend into a gueuze and drink a finished product. The goal has been to brew 1 turbid mash lambic a year and continue to do so every year going forward. However, to ensure my pipeline doesn't go dry, i started brewing them twice a year. Now these lambics aren't 100% traditional. I don't have a coolship and i don't trust the local microbes in the air to do the job or to not infect my hard worked for beer. So i've been using Wyeast Roeselare blend and some gueuze dregs in every batch. Interestingly enough, a pitch of Roeselare with dregs (no starter) results in aggressive initial fermentation and requres a blow off tube.. The wort is super fermentable and i'm still working on adjusting my recipe's and calculations, but my mash efficiency reads out over 95% for every turbid mash (recent one read out at 99.9% mash efficiency). I don't know if it's the multiple steps in the mash or what, but my gravities are always much higher than beersmith anticipates.
Lambic batch 1 is currently 16 months old.
Lambic batch 2 is currently 9 months old.
Lambic batch 3 (infusion, only 3 gallons) is currently 3 months old. Used this to top up my other 2 lambics.
Lambic batch 4 is 2 days old.
I brewed the infusion lambic in December. I did a taste test of batch 1 and 2 before i topped off the fermenters with the lambic batch. Batch 1 tastes incredible so far. It's exactly what i want out of a lambic/gueuze, and i hope it maintains until December 2023 when i blend and bottle the first gueuze. It's got good acidity, complex funk, and some of that classic cheesiness from the aged hops. Batch 2 is not there yet. Granted it was only 6 months old when i tried it, but it lacked acidity. Both tasted very dry. I didn't record the gravity readings.
I will, eventually, get around to doing some wild capture of microbes and try to spontaneously innoculate a batch. It will likely be an infusion batch as a tester just to see how it goes, and if i can manage to pull off something interesting from it, i'll begin incorporating it into the pipeline.
For anyone curious about the turbid mash process, i use the one below. I based my initial turbid mash after reading a few posts online, and in particular, a detailed post from the mad fermentationist website. I've since adjusted and tailored for my brew setup, and will continue to do so until i can hit every number (if possible).
67% Pilsner Malt
33% Raw, Unmalted Wheat
Step 1.Measure dead space below false bottom and account this volume into the 1st infusion.
Step 2.Heat up 7 gallons (28 qts) of water to 145 F in brew pot – BREW KETTLE
Step 3.1ST INFUSION (Betaglucanse/Acid Rest): Mash in 3.0 qts @ 145 with grains to get mash temp of 113 F (110-118 F) @ 20 minutes. (Just enough water to get grain damp. Hand mix. – MASH TUN
Step 4.Heat water in Kettle (25.5 qts) to 180 and hold. – BREW KETTLE
Step 5.2ND INFUSION (Protease Rest): Add 4 qts @ 180 (21.5 qts remaining) to get mash temp up to 136 F @ 5 minutes. Hand mix. – Brew Kettle/MASH TUN
Step 6.Do a brief vorlauf in mash tun. Pull 1 qt of wort from mash – MASH TUN
a.Heat 1 qt. of “turbid” wort to 176 to stop enzymatic action – Large Pot w/ Heat Stick
Step 7.3RD INFUSION (Saccharification beta rest): Add 6.12 qts of boiling liquid from Kettle 2-3 qts @ a time (15.5 qts remaining) to mash tun to get mash up to 150 F for 30 minutes– Brew Kettle/MASH TUN.
Step 8.After saccharification rest, pull 4 more quarts from mash and combine with the 1 qt of turbid mash, and heat up to 176 – Large Pot w/ Heat Stick.
Step 9.FINAL INFUSION (Saccharification Alpha Rest): Add 5 qts of boiling water 2 qts @ a time (10.5 qts remaining) to Mash Tun to get mash up to 162 F @ 20 minutes – BREW KETTLE / MASH TUN
Step 10.Slowly raise turbid portion to 198 F. Large Pot w/ Heat Stick
Step 11.Top off Large pot with enough water to get to 6.19 gallons of sparge water. Bring up to 185 F –Sparge Tank
Step 12.Add “turbid” starchy water (should be @ 198-205 F) to Mash Tun to get mash temp up to 165-172 F and rest for 20 minutes. Large Pot w/ Heat Stick/ MASH TUN
Step 13.Vorlauf MASH TUN
Step 14.Fly sparge with 6.19 gallons of 185 water until 9.2 gallons in boil kettle. Very slow sparge (90 minutes). Sparge Tank /MASH TUN/ BREW KETTLE
Step 15.Boil for 2.5-3 hours. BREW KETTLE
In other brewing updates: i am forcing myself to blend and bottle 3 mixed fermentation beers before i brew another mixed ferm sour. The sour room is getting full. I have now about 8-9 fermenters full (including the lambics) in my aging room. I know 1 beer is a sach/brett beer that should be ready to be bottled without any blending. May do that this weekend. Then i have a saison that could be bottled, but i want to use the dregs to continue my L'internationale saison. And i have a golden sour and a biere de garde mixed ferm that both need to be blended.
Brewed another lambic Sunday. This was my 4th overall Lambic, but my 3rd turbid mash lambic. Brewing this beer involves a lot of steps (i'll post them below if you're curious) and makes for a long brew day. I have consistently run into the same issue each time i've performed a turbid mash. The issue involves the last infusion step of water, the saccharification alpha rest. My grain temp sits @ 150 and needs to get to 162. However, due to only using 5 qts or so to do so, it just doesn't have enough heat transfer to get to 162.
Regardless, it's still a fun brew day, and i'm about 2-3 years out before i get to blend into a gueuze and drink a finished product. The goal has been to brew 1 turbid mash lambic a year and continue to do so every year going forward. However, to ensure my pipeline doesn't go dry, i started brewing them twice a year. Now these lambics aren't 100% traditional. I don't have a coolship and i don't trust the local microbes in the air to do the job or to not infect my hard worked for beer. So i've been using Wyeast Roeselare blend and some gueuze dregs in every batch. Interestingly enough, a pitch of Roeselare with dregs (no starter) results in aggressive initial fermentation and requres a blow off tube.. The wort is super fermentable and i'm still working on adjusting my recipe's and calculations, but my mash efficiency reads out over 95% for every turbid mash (recent one read out at 99.9% mash efficiency). I don't know if it's the multiple steps in the mash or what, but my gravities are always much higher than beersmith anticipates.
Lambic batch 1 is currently 16 months old.
Lambic batch 2 is currently 9 months old.
Lambic batch 3 (infusion, only 3 gallons) is currently 3 months old. Used this to top up my other 2 lambics.
Lambic batch 4 is 2 days old.
I brewed the infusion lambic in December. I did a taste test of batch 1 and 2 before i topped off the fermenters with the lambic batch. Batch 1 tastes incredible so far. It's exactly what i want out of a lambic/gueuze, and i hope it maintains until December 2023 when i blend and bottle the first gueuze. It's got good acidity, complex funk, and some of that classic cheesiness from the aged hops. Batch 2 is not there yet. Granted it was only 6 months old when i tried it, but it lacked acidity. Both tasted very dry. I didn't record the gravity readings.
I will, eventually, get around to doing some wild capture of microbes and try to spontaneously innoculate a batch. It will likely be an infusion batch as a tester just to see how it goes, and if i can manage to pull off something interesting from it, i'll begin incorporating it into the pipeline.
For anyone curious about the turbid mash process, i use the one below. I based my initial turbid mash after reading a few posts online, and in particular, a detailed post from the mad fermentationist website. I've since adjusted and tailored for my brew setup, and will continue to do so until i can hit every number (if possible).
67% Pilsner Malt
33% Raw, Unmalted Wheat
Step 1.Measure dead space below false bottom and account this volume into the 1st infusion.
Step 2.Heat up 7 gallons (28 qts) of water to 145 F in brew pot – BREW KETTLE
Step 3.1ST INFUSION (Betaglucanse/Acid Rest): Mash in 3.0 qts @ 145 with grains to get mash temp of 113 F (110-118 F) @ 20 minutes. (Just enough water to get grain damp. Hand mix. – MASH TUN
Step 4.Heat water in Kettle (25.5 qts) to 180 and hold. – BREW KETTLE
Step 5.2ND INFUSION (Protease Rest): Add 4 qts @ 180 (21.5 qts remaining) to get mash temp up to 136 F @ 5 minutes. Hand mix. – Brew Kettle/MASH TUN
Step 6.Do a brief vorlauf in mash tun. Pull 1 qt of wort from mash – MASH TUN
a.Heat 1 qt. of “turbid” wort to 176 to stop enzymatic action – Large Pot w/ Heat Stick
Step 7.3RD INFUSION (Saccharification beta rest): Add 6.12 qts of boiling liquid from Kettle 2-3 qts @ a time (15.5 qts remaining) to mash tun to get mash up to 150 F for 30 minutes– Brew Kettle/MASH TUN.
Step 8.After saccharification rest, pull 4 more quarts from mash and combine with the 1 qt of turbid mash, and heat up to 176 – Large Pot w/ Heat Stick.
Step 9.FINAL INFUSION (Saccharification Alpha Rest): Add 5 qts of boiling water 2 qts @ a time (10.5 qts remaining) to Mash Tun to get mash up to 162 F @ 20 minutes – BREW KETTLE / MASH TUN
Step 10.Slowly raise turbid portion to 198 F. Large Pot w/ Heat Stick
Step 11.Top off Large pot with enough water to get to 6.19 gallons of sparge water. Bring up to 185 F –Sparge Tank
Step 12.Add “turbid” starchy water (should be @ 198-205 F) to Mash Tun to get mash temp up to 165-172 F and rest for 20 minutes. Large Pot w/ Heat Stick/ MASH TUN
Step 13.Vorlauf MASH TUN
Step 14.Fly sparge with 6.19 gallons of 185 water until 9.2 gallons in boil kettle. Very slow sparge (90 minutes). Sparge Tank /MASH TUN/ BREW KETTLE
Step 15.Boil for 2.5-3 hours. BREW KETTLE
In other brewing updates: i am forcing myself to blend and bottle 3 mixed fermentation beers before i brew another mixed ferm sour. The sour room is getting full. I have now about 8-9 fermenters full (including the lambics) in my aging room. I know 1 beer is a sach/brett beer that should be ready to be bottled without any blending. May do that this weekend. Then i have a saison that could be bottled, but i want to use the dregs to continue my L'internationale saison. And i have a golden sour and a biere de garde mixed ferm that both need to be blended.
This post was edited on 3/1/22 at 8:43 am
Posted on 3/1/22 at 8:53 am to BugAC
This thread has definitely been quite lately.
I've picked up a Mash&Boil with fanduel winnings. Looking forward to giving it a run this weekend. Moving on from trying to get a boil going on my kitchen stove or jet burner.
Right now planning on brewing a honey blonde ale to be ready for mid April. Should be a nice spring beer.
I've picked up a Mash&Boil with fanduel winnings. Looking forward to giving it a run this weekend. Moving on from trying to get a boil going on my kitchen stove or jet burner.
Right now planning on brewing a honey blonde ale to be ready for mid April. Should be a nice spring beer.
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