12 Beers of Christmas 2012!

sfrisby · Jun 27, 2012

Piratwolf said:
@usfmikeb--did it fade?

I have two questions for those involved or with past experience. I made 10gal of the base Tripel wort, split it into two 5gal batches. I fermented one with WLP530, the other with Wy3711. Both finished at 1.012. However, the half with 530 is MUCH more Tripel-like. Soooooooooooo...
1) should I only send out the 530 batch? Or would you like to try the very orange citrus 3711 version as well (2 bottles to 1)?
2) I want to try using Brett Bruxellensis--should I add that to the 3711 batch, and would anyone like to try it?

Cheers!

My vote-

I'm doing two gingerbread porters and intend to send both. I'd love to try both triples. Now, where I expect to be the minority, I've never been a Brett fan so I vote no. But you will end up with 35% of the beer, so I say do what would make you happiest.

biochemedic · Jun 27, 2012

We did have some split send outs last year, and it was fine...I say just put your best foot forward, and send what you think is the best beer...if all of the versions are worthy, send one of each! The only downside to sending different batches is that if you plan on aging some for next year (as most of us did last year), you may not end up aging the same thing you tried this year...not that big of a deal, but it is what it is...

usfmikeb · Jun 28, 2012

Piratwolf said:
@usfmikeb--did it fade?

Haven't tried again since last year.

dgez · Jun 28, 2012

So I did a little experiment with a juniper branch. I boiled about an 8 inch long piece (with a pencil sized branch) in 1 gallon of water for 15 minutes. The aroma of the boil was very leafy and vegetable like. Not at all what I was expecting. After letting the water cool to room temp I took a few sips. Still very leafy like with a very faint pine background. It wasnt very appetizing to me, I was expecting more earthy,barky, pineyness....maybe if I used a bigger branch with less leaves? Another possible factor is that im dealing with juniper grown in Georgia red clay and not in soil near the fjords of Finland. Anyway, the moral of the story is I'm going to pass on using a juniper branch tea for the liquor and will just use berries as dictated in the recipe. I still may use a few branches for lautering purposes since the grain bill will have 2.5lbs of rye in it. Brewday for the juniper rye bock is set for July 5th, I need to locate a santa hat from the attic.

Draygon · Jun 28, 2012

Rofl...best part "need to locate a santa hat from the attic" lol...

SavoryChef · Jun 28, 2012

dgez said:
So I did a little experiment with a juniper branch. I boiled about an 8 inch long piece (with a pencil sized branch) in 1 gallon of water for 15 minutes. The aroma of the boil was very leafy and vegetable like. Not at all what I was expecting. After letting the water cool to room temp I took a few sips. Still very leafy like with a very faint pine background. It wasnt very appetizing to me, I was expecting more earthy,barky, pineyness....maybe if I used a bigger branch with less leaves? Another possible factor is that im dealing with juniper grown in Georgia red clay and not in soil near the fjords of Finland. Anyway, the moral of the story is I'm going to pass on using a juniper branch tea for the liquor and will just use berries as dictated in the recipe. I still may use a few branches for lautering purposes since the grain bill will have 2.5lbs of rye in it. Brewday for the juniper rye bock is set for July 5th, I need to locate a santa hat from the attic.

hey check out this thread:

https://www.homebrewtalk.com/f78/sa...-1st-place-cat-23-2nd-place-best-show-321633/

he got best of show in a local competition this years, and only aged it a couple months

biochemedic · Jun 29, 2012

I wonder if the boiling was the issue. My understanding it that they just lauter through the branches, and you may get a very different profile with the lower temps. Perhaps you should try steeping a branch at mash out/sparge temps and see what that tastes like?

As an aside, I'm having difficulty visualizing you brewing in a Santa hat in the southern heat! Perhaps if you soak the Santa hat in ice water!

jtakacs · Jun 30, 2012

sfrisby said:
My vote-

I'm doing two gingerbread porters and intend to send both. I'd love to try both triples. Now, where I expect to be the minority, I've never been a Brett fan so I vote no. But you will end up with 35% of the beer, so I say do what would make you happiest.

one of my all time favorite beers was a brett finished tripel i made... took at least 6 months in the bottle to really develop, but it was worth every day waiting. i'm down to two bombers and will only break them out when my belgian beer buddy stops by.

sfrisby · Jun 30, 2012

Piratwolf · Jul 2, 2012

Update on Saffron Tripel--racked the main batch (wlp530) to condition in a corny with 1oz of bitter orange peel and the saffron threads. The batch w/3711 tasted quite citrusy as is so I bottled that today for long-term bottle conditioning. As for my Brett experiment, I racked the BGS off it's Sacc yeast and pitched Brett Brux.

At this point, my plan is to let each recipient choose his poison: 3 bottles of the main batch, 2 of the main + 1 of the 3711 batch, or 1 each of the main, 3711, and Brett BGS. Cool?

Draygon · Jul 3, 2012

Im down for a choice

biochemedic · Jul 3, 2012

Piratwolf said:
At this point, my plan is to let each recipient choose his poison: 3 bottles of the main batch, 2 of the main + 1 of the 3711 batch, or 1 each of the main, 3711, and Brett BGS. Cool?

Put me down for one of each...

sfrisby · Jul 3, 2012

2 530's, 1 3711 please.

dgez · Jul 3, 2012

2 + 1 minus brett for me

Draygon · Jul 3, 2012

1 of each for me

SavoryChef · Jul 3, 2012

One of each for me

RedBeard1 · Jul 3, 2012

one of each for me as well

jtakacs · Jul 3, 2012

one of each here too...

dgez · Jul 3, 2012

I got all the stuff to make the juniper rye bock on 7-5. I bought two packs of Wyeast 2042. To my dismay, I noticed the born on date is 29Nov2011. Not real happy about that, but I plan to make a big starter with the new stir plate I got. I think it'll be ok

NuclearRich · Jul 3, 2012

Oh man, I just read this post through and through and I am so jealous that I am not in on it... I would have loved to try my hand at the juniper rye bock. Sounds like you guys have a good mix up going for an awesome project. Good luck to y'all, and hit me up if theres a chance of a second group, or a drop out.

dgez · Jul 3, 2012

6hrs after smacking the packs they look/feel like they are about to burst. I feel much better now, thank you Wyeast for the visual reassurance.

barneygumble · Jul 3, 2012

Day late and a dollar short. This sounds like fun. I'll watch this thread after Turkey Day. It will be fun mailing and receiving all those boxes of beer for Christmas. I make a spruce altbier for Xmas. Cinnemmemnnn in it and touch of nutmeg. Its not on the list, but its very holiday.

Shuznuts · Jul 4, 2012

One of each for me as well

dgez · Jul 5, 2012

Just finished brewing the juniper rye bock! Everything went well, I hit all my numbers. Things seemed to take forever though, probably because its a miserable 98 degrees outside. I want to make sure this fully attenuates, so I mashed a little low for a bock at 152. The juniper berries have an aroma and flavor of a freshly cut tree. My rough schedule is going to be a 2 month primary at 52 and then lager for 3 months at 37ish, force carb, and have these ready to ship the weekend after Thanksgiving. Here are a few pictures!! :mug:

SavoryChef · Jul 5, 2012

Even with the Santa hat at 98 degrees, nice.

Piratwolf · Jul 6, 2012

SavoryChef said:
Even with the Santa hat at 98 degrees, nice.

Indeed! Strong effort!

Diaperload · Jul 6, 2012

I saw this thread last year and initiated something in the club I'm in. We had 5 members participate. Was pretty fun and we'll probably do it again this year.

Draygon · Jul 10, 2012

Bottled up the Spiced Bourbon Imperial Stout tonight, in the basement now to cellar for a few months

RedBeard1 · Jul 10, 2012

Dry hopped my test batch of English IPA today. 1.5 oz of EKG stewing for 10 days. The hydrometer samples are tasty!

By the way, what are we shooting for as a ship date?

Piratwolf · Jul 10, 2012

I popped one of the 3711 Tripels today, way too early but I couldn't help it. Man, is this looking like it will be a wonderful beer! Just a touch of higher alcohols that should smooth out by Thanksgiving; otherwise, a light effervescent beer with ctrus esters and light peppery phenolics... until the 9.5% hammer comes down

You never even see it coming

/drunk

12 Beers of Christmas 2012!

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