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Discussion in 'Homebrewing' started by jbakajust1, Jan 4, 2020.
WCIPA with columbus, simcoe, and amarillo
Happy 4th, cheers
Looks tasty. But now I wanna know... what ya smoking in the green egg??
Primarily spare ribs, but as the egg gets up to temp I put some already hard boiled eggs on for ~30 minutes of low temp smoke exposure. Game changer (no hyperbole) for deviled eggs, egg salad, potato salad, etc.
Also, how do you like the Big Green Egg? Thinking of getting one due to the purported "Set it and Forget it" smoking capability, as well as actually being able to get hot enough and even enough heat to actually grill something instead of just throwing something onto a fire.
They're pricey, but I'd rather drop the money on something that actually does everything I want instead of buying multiple things to take care of one thing or the other.
OTOH, that roof gotta get replaced soon...
Not to steer the thread off further, but its similar to homebrew equipment in its solely dependant on your logistics and needs. I purchased the Egg when I relocated from a house in KC to a condo in Chicago. My outdoor space was limited to a smallish deck so I needed something that could smoke, grill, and perform while being stored outside in the extreme weather fluctuations of Chicago.
I've since moved into a home with a proper backyard and while I still love and utilize the Egg, I'd probably go with a Weber Smokey Mountain, solid gasser, and maybe a kettle now that I have more room. That said, the Egg has served me well and I have zero complaints.
It's the same assessment when deciding between a stainless conical, Speidel, bucket, glass carboy, etc.
That's what we have. Except the gas grill was jettisoned years ago, because I felt like it didn't do anything the kettle couldn't do better, except heat up instantly.
@Prep8611 I'd drink it.
I drank 12 or so over the course of 6 hours yesterday and felt absolutely fantastic. I had a nice buzz without being drunk at all and felt 100% hydrated the entire day.
Test bottle of Vienna,Centennial, US05 SmaSh
Simplicity is a beautiful thing. Great looking beer!
Another week of carbonation and the sweet spot will be unveiled.
All moved in and chillin on the screened in porch, enjoying the view of the woods. GF Blueberry Saison (8% ABV).
Buckwheat Saison w/ Turmeric Ginger Tea. Amazing aroma of citrus, pineapple, ginger. The turmeric added a light earthy bitterness similar to a citrus pith. Very balanced with the light funk and acidity. The minerality is incredible. Definitely the cloudiest saison I’ve brewed so far. I’m assuming because of the protein content of the buckwheat? I’m happy with the tea character, glad I went light on the infusion time. I’ll need to brew a larger batch next time.
How did you like the cashmere? I made an APA with it last year. It's very mild. People liked it
First attempt at a Lager. Was supposed to be a Kölsch but purchased German Lager yeast. Can’t remember exactly which strain at the moment. It’s cloudy but I think it’s from the shake and bake carbing. I wanted to try some today.
I brewed two hoppy beers using cashmere but always with another two hops. Neither focused on the hop specifically so I can’t tell exactly how much I liked the hop. I will say the two beers turned out well and everyone liked it. I would use the hop again for sure. I was surprised the AA % was fairly low and the pellets were pleasant but mild. The HBC hop Pellets I used had more aroma than the cashmere.
Hazy Pale Ale, this is some of the extra from my fermenter that didn't make it into a keg. New grain bill this time and I really like it. 40/40/20 Rahr 2 Row, Golden Promise and Rahr Wheat. Hops are mostly Citra and Mosaic with a bit of Centennial. OYL British V for the yeast.
Edit: without good lighting these beers are not very photogenic. This looks much better in person.
Hoppy strong ale
Nice.....what's steeping in the whiskey glass?
I think it's a compost plug soaking for some reason. I don't know what seeds are going into it though
Pope AK Mild clone, the one with brown sugar instead of invert sugar. I said I wouldn't make this again, but it is kind of coming together as a nice cold one.
How did you do the tea infusion. I've always wanted to try it but can never find enough info on how to go about it.
I addition to info @Davl22 might provide, I'd hazard a guess that @deadwolfbones could also offer some insight.
Since I can't seem to get this picture thing down, I will just tell you what I'm drinking. British golden ale perfect for summer. Just over 5% abv and 28 IBU. Grist has pale 2 row,a touch of victory and Vienna malts, along with a just a dash of caramel 20. Bittered with East Kent goldings. Just a small flame out edition of citra and lemon drop. But what ties it together is the Nottingham yeast. It gives a little bit of sourness to compliment American hops. Perfect for after mowing grass! I did a standard Ale fermentation at 65° f. After a gelatin treatment and one week of cold crashing, it is clear as a bell. Crisp, almost lager and pilsner type qualities. This is my third time brewing this beer. I always circle back to it in the summer. If anyone wants the recipe, let me know. It is simple, perfect for the new all-grain brewer.
I've done exactly one tea-infused beer but it came out quite well. I wrote a post about it here, but TL;DR, I dry-tea'd with 75g of Vietnamese green tea for 6 days post-ferm in 3 gallons of saison. I put the tea in a hop spider. The finished beer was very tea-forward with a nice tannic bite.
More hoppy strong ale
I added the tea in a hop bag the day I was planning on bottling. Let it sit at room temp for about 5 hours, tasted, then bottled. I’ve done it in the past and let the tea sit 24 hours before tasting and it threw off a ton of bitterness/astringency. Adding the tea and chilling would help with avoiding any astringency. You’ll need to keep in mind that different strength/flavored teas are going to take more or less time.
I’ve added Citrus green tea on the hot side during a whirlpool for my Belgian Wit with great results as well. Dry tea’ing definitely adds more aromatics.
Pilsner, Spelt Malt, Flaked Rye, Linden Honey in Primary
Hopped to ~26 ibu with Saaz
5.9 % ABV
Yeast was a mix of several cultures including Imperial Rustic, Bootleg Biology Funk Weapon #1 and dregs from Plan Bee Barn Beer and Tilquin.
Ended up pretty sour and funky, but with remnants of the Rustic Yeast showing through as well. Really enjoying it.
100% Wyermann pils maltz , 5.3% abv
Loral, Mittlefruh to 35 ibu with a bit of a FO addtion
Imperial Global (2124) ferm @ 50 for 10 days, spund, then crashed to 32 for lager.
This beer is super crushable with the classic Wyermann pils malt flavour. Crackery, almost corny, full flavor. It almost drinks 'creamy'. I quite like it. Its being served with a floating dip tube from the spunding keg. I am finding that it is staring to pour cloudy now that I'm getting through the keg. Any floating dip tube / spunders out there know how to get a more solid yeast cake? I lagered this at 32 for a good 5 weeks.
Mixed ferm Saison
Pilsner malt with 10% Spelt
Very lightly hoped with a bit of Calypso
Primary with 3711, then hit with house brett / bug mix
Seems to be dominated by wild bacteria and yeast, saison character has taken the back seat. Which isn't what I hoped. So far this has aged for 6 months in a carboy, and another three in the bottle, so I think it will develop into more of an interesting beer down the road hopefully. There is a bit of a cidery character coming through now that I hope fades a bit. Still, as a sour beer, its very approachable, has a light level of sourness, and is nice and dry. @MightyTrustKrusher , looks like we brewed a similar beer here!
Kviek made pale ale. Grains were 2 row,Vienna, wheat. Hopped And dry hopped with HBC experiment something or another. Fermented with Hornindal Kviek from Omega at around 90 degrees.
A: Orange yellow and hazy, white fluffy head that lasts the duration of the beer.
S: orange rind, floral, piney, grapefruit
T: orange peel, orange pith, grapefruit, pine. No malt presence that I can tell. Pretty bitter considering the lack of boil additions. Bitter in a good pale ale way and not anything I wasn’t expecting.
M: this feels like a west coast ipa. It’s nice and medium bodied. It feels refreshing while also letting you know there is substance in there. The odd part is I can’t really describe any malt characteristics but I think the Vienna helped this from tasting like hop water.
O: I’m really enjoying this. It’s really orangey and grapefruity with a nice pine note that bites your tongue and invites you back for more. I’ve had three of these this evening and I’ve had no issue just continuously going back to the kegerator for another fill. This was a relatively super easy recipe with only one hop and fermented at 90. Would make again.
No boil Berliner Weisse. Pretty much my staple beer around here.
Sour, dry, spritzy, and after some extended bottle conditioning, the brett drei takes on a sort of white wine/passionfruit thing that goes so well with this style.
4% abv, 0 IBU. 50/50 pils/white wheat. I sour with 2 Goodbelly straight shots, and after 24-36 hours the yeast is ready to pitch. I've been using the same brett/bug blend for the past 5 years – it consists of CMY-01 and Jolly Pumpkin dregs. I typically dry hop during active fermentation to help slow the lacto growth. This one had 2 oz Azacca/Denali. Cheers!
Pilsner hopped exclusively (and traditionally) with HORT9909 from NZ. As with a lot of NZ hops this has Noble hop ancestry. Supposedly it’s “pure Hersbrucker” parentage?
It’s an awesome hop. I would say the descriptions are very accurate. Lemon/lime, hay, bit of spice. It’s almost like “baking” spice somehow. What’s nice is it doesn’t have that typical NZ machine oil note but the limey NZ terroir does come through.
Last addition was at 10 minutes and it still comes through remarkably well.
Fermented cold, krausened, lagered for 6 weeks.
Looks incredible, congrats!
More of my “Could’ve been a Kölsch”
German Lager. Tasting mighty fine right about now.
Maybe a Kolsch-tender?
Give her time my friend. She will lager.
Fat Tire clone.
looks great, congrats
Penultimate bottle of strong ale was had last night.
Oh she lagered fine. I set out to brew a Kolsch a couple months ago and bought German lager yeast on accident. Turned out good though