What Homebrew Are You Drinking Now? (2021)

Milky Choc/Coffee Porter made with the Don Pablo/Death Wish coffee and Nielsen-Massey Choc extract. The extract taste horrible from the bottle but gave the beer a strong taste. The combo gives it a lite peanut butter after taste.

 

2 gallon batch
2lb light dme +1 lbwheat dme. 15 minute boil. No hops. Philly sour fermentation for 1 week then 3 lbs of frozen NJ blueberries for 2 weeks. For absolutely zero work it’s pretty damn refreshing.

 

Been trying my Chevallier malt saison, makes for a great base.

 

I need to go back to the easy days. Do you have to lower the PH first or just add. Also can you save the yeast. Seems expensive.

 

From what I've read, Philly Sour can not be reused. I also only used one pack in my 5 gallon batch and it's very sour.

 

you don’t have to lower pH. In fact I purposely left KO pH high for my recent Philly Sour ferment in hopes that the pH wouldn’t Drop as far as it had been. I typically lower most beers to a pH between 5.1 and 5.0 at knock out. I left it closer to 5.4 for this one....Regardless, it didn’t work.

You can use only 1 pack for 5 gallons provided gravity is low enough. Supposedly the profile of the yeast changes based on pitch rate, glucose content of wort, and ferm temp. I was trying to get more “stone fruit” with a higher pitch rate but I’m not sure it really worked. Fermentation speed and pH dropped seemed similar with essentially twice the pitch rate. I did use more sugar in this brew which can also affect the final pH.

 

That's impressive how far it dropped the PH.

 

Apparently the yeast does not do well if re-used. This was on some pro brewery forums I frequent. On a Homebrew level I didn’t adjust ph before. It was 4.99 for a packet of yeast. For 20 beers I don’t consider that too bad. I could have used half but I don’t usually jump over dollars to save pennies.

 

Galaxy IPA I made with 2row, honey malt, oats and white wheat. I wanted it to be turbid NEIPA. I had the chloride/sulfate ratio perfect. It’s nice and super soft but it drops clearish in the keg. I dont get it. It’s very good it just doesn’t have the “look”

 

First pull of a super traditional Altbier I made. Only been lagering for two weeks. Gonna give it a few more but not really sure it needs it. In 350+ batches of beer this is my first reddish/brownish beer. Ha

 

What was your dry hopping process? It’s actually hard to get a Galaxy beer to clear as Galaxy has so many more polyphenols than most hops.

 

3 oz at 2 days active fermentation and 3oz day 10 which is 4 days before legging.

 

What yeast did you use? I’ve used some pretty non-flocculant strains before and they will still drop fairly clear (like yours) after some time spent in the keg

 

London ale 3 via verdant by lallemand.

 

I use that strain a bunch and my NEIPAs don't clear (though the haze has been variable). Do you know how high your calcium was?

 

No I don’t. I add a ton (20gm CaCl to 10gm gypsum) and it still clears. The mouthfeel that I’m tasting is soft and equivalent to brewery quality mouthfeel for the style. It just doesn’t have the look.

 

For how many gallons?

 

Could be the issue. I'm no water expert, but from what I've read, Ca levels above 100 ppm will aid in flocculation.

 

Mmmmmm