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Discussion in 'Homebrewing' started by jbakajust1, Jan 2, 2019.
Dry Beaned an Imperial Sweet Stout today, for upcoming festival.
Talk us through it:
2 types of vanilla?
Why this coffee roast?
Apologies if this forum has already seen the Vikeman beaning strategies.
I'm planning to do a dry-beaned imperial cream ale soon, so following as well.
I recently brewed the AP Brown ale. Unfortunately I undershot the gravity by a lot (1.042), but I guess I can have bigger glasses of it now :-)
Coffee: I had tried several blends in an attempt to maximize dark, roasty coffee flavors while avoiding harshness and any hint of the dreaded green pepper flavor after some aging. The two blends that seem to do the trick for me are Jittery Joe's Wake-n-Bake blend and Little Amps Dark Star. I'm not sure I have a strong preference between the two, but Little Amps is within driving distance and is slightly cheaper. I don't know why these two work best for me. I do note that they both have Ethiopian beans in the blend, but outside of beer I'm not much of a coffee drinker, so I dunno.
Vanilla: Last time I made this beer, I realized too late that I only had one Tahitian bean, and not the two I needed. I did have an extra Madagascar bean from another project, so I used that along with the Tahitian. I liked the result better than previous Tahitian-only additions, so I stuck with the formula this time around. The combo seemed a little less fruity, but with more "basic vanilla" flavor. But it was not a huge difference, and I was not able to A/B, so it could just be in my head.
Just cleaned some kegs, one of which will receive this. Hydrometer check showed and FG at 1.008, the rye and oats (presumably) give it the body that a 1.040 might otherwise lack. The dry hops have left a subtle fruitiness, melon, perhaps. Looking forward to this one.
Packaging Saison so far so good
Have my WLP833 starter stepped up to 3L from 1.5L, along with a little yeast stashed away for future brews. This will be used for my Rauchbier Marzen brewing this Sunday. That grist is basically just over 60% smoked dark munich malt with a balance of Barke Pils and a touch of Carafa Special II. German Magnum at 60min for about 20 IBU.
My Pils brewed last Sunday is chugging along, hoping to get it into a keg by tomorrow night or Sunday for spunding/lagering. My FFT came back in at 1.008 which is right where I wanted it, finishing ABV of 5.5%.
Doughing in now.
Brewing another Rye PA this time with extra cascade and Columbus. Gotta use up last years crop. This one is a lookin gooooooood
Dark lager, shooting for schwarzbier with 2 row, carafa 2 special, Crystal, and chocolate malt. Fermenting with 34/70
Just bought around 6 pounds of fresh and very ripe montmorency cherries from a local farm. I was going back and forth over freezing them, thawing and adding them to the beer based on what a lot of people say on the matter. I ended up just throwing them in as is after a cold water rinse, pits included. I felt if I bought them in the most ripe and prime point, I might as well just put them in as such. Also I don't like the idea of using a modern way (freezing) to use a seasonal product like a fruit. They were lightly crushed since the funnel required consistently pushing down with a butter knife to get each cherry down.
I threw the cherries in a clean 5 gallon carboy and racked 3 gallons of a "house" mixed culture pale beer onto it. So far they are pretty much all just hanging on the bottom of the carboy. Consistent airlock activity.
Life has been crazy lately between work, kids, and travel. Finally getting a chance to brew for the first time in 6 months! Mashing now on my take on a milkshake IPA (using lactose but no fruit or vanilla bean). All Mosaic hops for this, including kettle and dry hops.
Dumping a batch cuz I suck. My basement is usually a nice 58 degrees which usually allows me to dial in temps with a ferm wrap, however we had a big heat wave out of nowhere and my IPA is a fusel bomb. It’s awful. Moral of the story is that I now have a chest freezer.
To replace that beer in time for vacation I’m brewing up another ipa atm.
Just got some 2019 Nelson and Riwaka in, and they actually smell great, minimal diesel. Going to make a 4.5% beer tomorrow with just Riwaka. Trying something different this time, going to use Cali Common yeast at elevated temps to see how it goes for hoppy beers.
Rare Pale Ale/Rahr 2 Row
10% Briess Aromatic
2% Acid Malt
Riwaka @ 60, 10, WP
Imperial Cable Car @67/68
2-3oz Riwaka dry hop.
Most likely going to try to transfer a gallon of it to krausen another beer two days later. I’ve krausened for carbonation but never done it as a yeast pitch into new wort. Interested to see how it turns out.
Where did you get 2019 Nelson?
Was supposed to brew up my Rauchbier on Sunday, but my Pils took a little longer in primary than expected. It just hit my spund target last night, so into the keg it went freeing up my fermenter and chamber. So now that the Pils is all set, tonight right after work I will be knocking the Rauchbier out.
Yesterday I made 50%pils 50% pale malt beer hopped with 1oz sterling at 60 and 15 min. Pitched at 90 with Hornindal Kveik and it’s sitting in my hot garage. Kegging thursday. Needs to be drinkable by Saturday to show the homebrew club it can be done. Will cold crash tomorrow if it’s finished and add gelatin to drop some of the undesirables out.
Dialing in my equipment. *Brewing Activities
Rauchbier brewed, all went perfectly smooth.
1.058 OG. Hydro samples taste wonderful, can't wait until the yeast works its magic and makes that smoke intensify.
Trying quite a few new things today. I’ve been struggling with bitterness. I want more to be honest. My boil temp is so low I think I’m underestimating my utilization. I was thinking it was 25-30% less but it might be closer to 55% less... soooo. Doubling up on the 90 minute and adding a 45 minute addition (gasp) as well as a larger 20 minute addition.
Also since listening to Vinnie talk about how they’ve stopped whirlpooling hops and just using a hopback now I thought I’d put the hop rocket i’ve had for two years to some use finally.
Rahr 2 Row
60 @ 148
20 @ 162
10 @ 168
8ml hopshot at 90
1oz Zeus @ 45
1oz Simcoe, 1oz Nelson @ 20
1o Nelson at 0 before chilling
Chilling to 180 and running wort through 4oz of Simcoe Leaf
Gonna attempt to krausen the batch with .75gallons of a beer I brewed two days ago. Crossing my fingers that’s enough yeast.
Altitude issue? If yes, I'd be interested to know if this chart is in line with what you're experiencing. (note disclaimer in cell A1)
The row in blue has values for my altitude, roughly estimated.
Yeah I recently saw that as well. I’m at around 6800’. I’d read a few articles 2 years ago or so that quoted that I was around 70-75% utilization. I was a bit shocked when I saw that and it said 58%. We’ll see.
How'd this turn out? I did a watermelon wheat with 2 pureed watermelons and it turned out a bit watery.
Just finished brewing the SN resilience ipa, had some rye left over from a previous brew so I added it. Never got any of the commercial versions that were brewed and I really wanted to try it. Also doing a no-chill for the first time, and my brew day only took about 3.5 hrs. The wort is in my temp controlled mini fridge cooling down, so I'm guessing it'l be ready in about 12-24 hrs? I set the fridge for 70 degrees, so not sure how long it will take.
Mine got a bit too sour tbh. But then again, I think that was my fault and not the watermelon’s. It is a tad light in flavor but it works well given that mine is a Berliner and that’s kinda expected with the style. I probably won’t use two watermelon’s next time, but I think they’d contribute better to a gose or Berliner than some other styles.
I live less than a couple hours outa Chico and tried some under a week old. Think, “Celebration Light”.
After a few weeks off its time to get some more brewing work in! rewing up a Strawberry Rhubarb Blonde after work today. Planning to roast the rhubarb before adding to secondary with pureed frozen strawberries.
Sometime this weekend I'll be bottling my version of the AP American Brown (had to sub the yeast out since I didn't pre-plan the batch) and making a large starter for next weekend's Doppelbock brew session.
Gonna give the Bootleg Oslo yeast a spin.
Dry, bitter, hoppy, 5% beer, loosely inspired by Taras Bolba and XX Bitter.
Admiral Maltings Gallagher Pale
8% Munich I
90 @ 145
20 @ 162
Super Saazer @ 90/45
Amarillo @ 20
Some of the new German Amarillo T-45 WP
No dry hop
Oslo at around 88/90 degrees.
Might bottle condition half with Brett.
Just filled a bunch of bottles from kegs to take on vacation. I can't seem to dial in the blichman beer gun....foaming issues.
- kegs and lines are cold
- bottles coming straight out of the freezer and then cold starsan dunk before each fill
- 10 ft line liquid
- relieved keg pressure and reduced psi (directions say 6 psi. I've tried everything from 1-10 and still get foam).
- tilt bottle to begin fill per directions.
- open and close trigger quickly
- taprite double body regulator
Still foaming quite a bit, making a mess and losing beer. Any input appreciated....
Saison is 15 minutes into the boil. Target 1.051. 90% Dingeman's Pilsner malt, 5.5 % Avangard wheat malt, and 4.5% demerara sugar. Blend of Styrian Aurora and Sterling in bittering and 5 min additions, estimating ~40 ibus.
I have a Beer Gun, but I haven't had the problem you are having. But a few things come to mind.
- How cold are the bottles after you dunk them in Starsan? I sanitize my bottles, cap them with sanitized foil, and leave them in the fridge overnight, or at least for a few hours.
- Are you also chilling the beer gun's beer line?
- After you have you reduced the pressure, how fast is the beer flowing? I'm wondering if your low pressure gauge might be a bit off.
- What level of carbonation (volumes) is in your beer?
I've learned kegging the beer for at least two weeks before bottling helps. No need to use cold bottles or lines. Are you using the line that came with it.
Adding 4 oz citra to rye pale ale.
Brewing an Belgian Tripel IPA
wlp550, Columbus, Amarillo and Saaz
I think this will be fine
The yeast was pitched at 20 degrees @ high krausen,
no oxidation of the starter and slightly under pitch
Placed in the bathroom (25 degrees) and add the rest of the sugar next weekend
Let us know how this turns out. I’ve been meaning to try the same thing. I’ve made hoppy beers with Cali Common yeast, but never at elevated temperatures.
Brewing another Irish stout, as usual the big fav when folks come over.