Brewing a belgian pale with the Wyeast Lambic Blend. Then, for National Homebrew Day 2013, we'll taste test it. It probably won't really be ready to blend/drink until 2014. I think I'll just start brewing a new sour every year on this day.
Also brewing a wheat beer for a co-worker's wedding...
I am using a 10 gal converted cooler. My brewpot is only 7 gal so I don't think I'll be able to do the BIAB. That's definitely something to consider in the future. Thanks!
Bottled today with the stopper and everything. I filled and capped one bottle and left it in the fridge for a couple hours and it poured wonderfully with a nice white, creamy head. Worked out quite well. Thanks, folks!
Cheers!
So I want to brew a belgian pale and sour it over the next couple years. I also wanted to attempt to mash it using a flemish sour multi step mash schedule. Here's what I've found so far:
11 lbs. total grain weight @ 72 F.
11 qts water @ 132 F = 122 F for 20 mins
4.7 qts water @ boiling...
I have one of these:
http://www.tools2parts.com/Superior-Tool-61638-p/2680-3056.htm?gdftrk=gdfV21593_a_7c1384_a_7c4726_a_7c2680_d_3056
Can't remember what size it's for but you're welcome to try it.
An alcohol tolerant yeast would probably help, and maybe a bit of dry-hopping to add bitterness up front. Sounds like you could have just added some water to the post-boil wort to replace the 2-3 quarts and that would have also brought down your OG.
My wife bought me my first setup four years ago, after I had mentioned that I'd like to try to make some beer. I don't think either one of us knew the level to which this hobby would take over our household.
She has to take full responsibility for all brewing craziness that ensues!
Do I really need to go get the stopper? I guess I just don't understand why it's necessary if you're just venting the pressure anyway. Thanks for the help.
I don't think there's any way around having all the yeast settle out, especially when you cool the keg to serve. You have a good amount of wheat in the recipe, so I think it will be naturally hazy while it's still pretty fresh.
I have my first lager going, OG was 1.055 now it's about 1.022 so I figure it's about time for a diacetyl rest.
I plan to bottle this and give it to my father in law for his birthday, but I want the beer to stay nice and clear throughout so I don't really want to bottle condition it. I know...