Seven (Pale Ale)

[Janx]

Here's what was brewing at my place this weekend...it's just the basic Pale Ale platform with a few twists. Nothing special, but thought y'all might like a look-see:

(I call it seven because it's the seventh batch on this yeast cake (!!)) I've been brewing quite a bit recently.

12 gallons

19 lbs 2-row
2 lbs Flaked Barley
1 lb. Aromatic malt
.5 lb Special-B
2 lbs Invert Sugar

2.5 oz 10% aa Centennial - 60 minutes
3 oz 10% Amarillo - 0 minutes

Standard infusion mash. Nothing unusual here I might dry hop it.

I also racked Salvador Dali's Futon (batch 2). The recipe is around here somewhere. I really like the recipe. Pale Ale with just a hint of burnt black malts. Very fun.

As of yesterday, all my fermenters and in-service kegs are full 35 gallons of Pale Ale. 25 of Futon. 14 of Framboise. 12 of Flemish Red. Got Porter, IPA and Stout(nitrogen) on tap. Keg of Futon conditioning is up next.

Next project - Got my hands on a wine barrel! So, I'm making 60 gallons of traditional Lambic in 4 batches with turbid mash and everything. I'll do it in stainless for a week or so and innoculate with lambic yeast and then into the oak they go!

Cheers

 

[RichBrewer]

So when are you going to get serious about brewing?
I'm jealous.

 

[Baron von BeeGee]

I'm intrigued by the lambic, but don't have the motivation to do an authentic process. How long are you going to condition it? Aging your own hops, are buying pre-aged ones?

 

[Brewpastor]

I'm intrigued by the lambic, but don't have the motivation to do an authentic process. How long are you going to condition it? Aging your own hops, are buying pre-aged ones?

I was making a lambic once and needed some aged hops. I went into my LHBS and asked if he had any old hops around. He thought for a minute, reach in one of his bins and said, "Here, these are at least a couple years old."

 

[Janx]

I'm intrigued by the lambic, but don't have the motivation to do an authentic process. How long are you going to condition it? Aging your own hops, are buying pre-aged ones?

Health food stores often have really old hops, but now morebeer.com is selling 10 year old hops. I'm gonna give those a try.

From what I understand, without the authentic process, you just don't get authentic results. I have made some lambics using shortcuts before, and they turned out passable, but with nowhere near the complexity of the good ones.

I started a lambic thread so we can talk sour beer here:
https://www.homebrewtalk.com/showthread.php?t=8404

 

[uglygoat]

what kind of yeast?

 

[Janx]

Chico Ale yeast...stuff is a tropper. I was really going to bite the bullet and wash the primary yesterday, but I tasted the Futon I racked out of it (batch 6), and it was so clean and great tasting that I decided to use it again. Until it starts to taste off, I can't see a reason not to use it. Maybe the colder weather is helping it stay nice and healthy.

It was fermenting within a few hours. Going absolutely nuts now.