I just won first place today in the Suwanee Beer Fest Homebrew competition in Georgia for the wood category with this beer!
WOW!!!! Good for you !!!
Cheers
Jay
I just won first place today in the Suwanee Beer Fest Homebrew competition in Georgia for the wood category with this beer!
What are you guys doing for fermentation temperature schedule on this? Very interested
Start at like 68 and let it naturally rise to whatever it wants. It gets nice and estery with the higher ending temp while not being a bubblegum or wine cooler factory because of the lower starting temp (for a Belgian strain).
Fermentation chamber has a heat source so I can make it hot as I want.... within reason of course. Thanks for your info jab
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Water than 75 is actually preferred at the very end. Dry it out! It leaves you coming back for more without being too heavy or sweet.
So like pitch at 65, hold for 36 hours then ramp up to 75 over the course of 2 days and hold it there?
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I like the idea of blending but I was thinking more of having some bottles with just base beer and others with the oak.
ok shooting for 30 days. i really do like light french oak /bourbon combo.... and those spirals are the bees knees
In my experience it is never a mistake to use a blow off tube but defaulting to an airlock can be a big messy mistake! Unless it is a mead, lager or I use my larger fermenter with plenty of head space I just throw a blow off tube on it and leave the airlock for secondary.
It'll be fine! Don't worry, have a homebrew!
Brewed a variation of this yesterday. Going like crazy this morning... Will report back when she is done. I am going to bottle this in cork -n- cage bottles....
Smells AMAZING! Ended up a tad high on my OG 1.092 Must be the False Bottom system I use
Cheers
Jay
So I plan to check the reading again today. It has basically been sitting in the fermentation chamber since April 5th. Started at 68...went up to 75 and been at 75 since April 10 so about 15 days.
I am really hoping I got that drop because 9 days into fermentation, I was at 1.020 down from OG 1.083.
My plan is take it out the chamber because I am brewing 2 new beers tomorrow and would like to put one in it since it requires a little more temp control. It should basically be done, so I was going to remove the blow off tube and replace with air lock and put it in the basement (roughly 65 degrees).
Any thoughts?
HOLY CRAP! Ok I have been brewing for 14 years. I have brewed countless beers and countless batches. I just went to secondary with this beer and I, well ya know.... HAD to take a 1500ml sample for gravity I am BLOWN away at the complexity of this beer simply after primary. I cant wait to taste after 30 days on oak.
Well done 1mainbrew! You are now.......THE MAN! (in my book)
Cheers
Jay
Between the first post and the last.... has the recipe been adjusted anywhere? Just wondering if you or anyone knows without me clicking through 30 pages of posts. Thanks!
HOLY CRAP! Ok I have been brewing for 14 years. I have brewed countless beers and countless batches. I just went to secondary with this beer and I, well ya know.... HAD to take a 1500ml sample for gravity I am BLOWN away at the complexity of this beer simply after primary. I cant wait to taste after 30 days on oak.
Well done 1mainbrew! You are now.......THE MAN! (in my book)
Cheers
Jay
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