FotHB III: Coatee-cha tu yub nub!

[pshankstar]

Thanks @JDXX1971!

Also, looks like I’m shipped to @fourfarthing.

 

[JDXX1971]

Selection Status


Who You Selected:
JDXX1971 selected fourfarthing
PianoMan selected TwistedGray
fourfarthing selected pshankstar
TwistedGray selected DadeO
jerbrew selected PianoMan
Thorrak selected GaBrewZoo
GaBrewZoo selected JDXX1971
DadeO selected jerbrew
pshankstar selected Thorrak

Who Selected You:
fourfarthing was selected by JDXX1971
TwistedGray was selected by PianoMan
pshankstar was selected by fourfarthing
DadeO was selected by TwistedGray
PianoMan was selected by jerbrew
GaBrewZoo was selected by Thorrak
JDXX1971 was selected by GaBrewZoo
jerbrew was selected by DadeO
Thorrak was selected by pshankstar


Here is the final results of our trade, make sure to get in touch with each other and trades addressees and whatnot. I know some of us are going to be a bit before we can ship so keep the recipient informed on whats going on, ok.

 

[GaBrewZoo]

Great job @JDXX1971. You can do all the organizing from here on out.

Now, back to finishing my brewday.

 

[JDXX1971]

Great job @JDXX1971. You can do all the organizing from here on out.

Now, back to finishing my brewday.

Haha,

 

[JDXX1971]

Thank you for participating everyone, I had a blast. Now I gotta go bottle some beer.

 

[pshankstar]

@fourfarthing and @Thorrak I will PM you both later today.

Thanks again @JDXX1971! Job well done!

 

[JDXX1971]

Now, back to finishing my brewday.

I need to get brewing soon, or I wont have anything for the next trade.

 

[JDXX1971]

Though I do have a party-gyle cream stout in the fermentation chamber along with the RIS it came from. The RIS wont be ready for a while but that little stout will be going in a keg soon.

I think I am going to brew my Crimson Salmon Snatcher (Red Seal emulation) soon, and something else, gotta figure it out. I am going to do a Mad Elf clone but that will need some age too I reckon. Hopefully in 6-12 months I will have some killer aged brews to share!!!

 

[fourfarthing]

Sorry guys. Got caught at the store with the kids. JDXX totally cool if you want the other batch (though it was one of my top picks).

 

[ThirstyPawsHB]

Thanks JDXX1971 for running this! Have my stuff packed and ready for an address....@jerbrew!

 

[JDXX1971]

Sorry guys. Got caught at the store with the kids. JDXX totally cool if you want the other batch (though it was one of my top picks).

No,no, I want to try that oatmeal stout dang it!!

 

[JDXX1971]

@GaBrewZoo , your gonna have to give me a little time to get the Wee Heavier carbbed up, I should have it ready to in a week or so.

 

[fourfarthing]

No,no, I want to try that oatmeal stout dang it!!

Alright. Everything else is a new batch of beers you have had before.

 

[JDXX1971]

Alright. Everything else is a new batch of beers you have had before.

Yeah but I want to try them again, not that you were not my first choice. To be honest I am not much of a fan of anything in pshankstar's offer except the coffee stout, it has nothing to do with anything other than what I would rather drink.

 

[fourfarthing]

Oh, I forgot about your IPA aversion. Works for both of us then as that was the beer I wanted!

 

[HawleyFarms]

This looked like a ton of fun. Glad I was sitting on the sidelines for this one, but definitely going to get in on the next one.

 

[GaBrewZoo]

@GaBrewZoo , your gonna have to give me a little time to get the Wee Heavier carbbed up, I should have it ready to in a week or so.

Not a problem at all. Take your time. I'd rather have it right than right now.

 

[TwistedGray]

better get my poopy ready...eek

Lol, I meant pick...poopy, bwahahahaha

 

[TwistedGray]

I will have a metric *** ton of brew coming in the next few weeks ... just spend a paycheck on some ingredients. Time to play!!

 

[TwistedGray]

Looks like my first sour will be ready for the next FotHB. Tasting it now


I am calling it a Dirty Blonde Sour. It's very approachable, from a souring standpoint, but it still has enough mmmmmmpucker for sour fans.

 

[Scturo]

Looks like my first sour will be ready for the next FotHB. Tasting it now


I am calling it a Dirty Blonde Sour. It's very approachable, from a souring standpoint, but it still has enough mmmmmmpucker for sour fans.

View attachment 559123

What was your primary, secondary, and souring times for it?

 

[TwistedGray]

What was your primary, secondary, and souring times for it?

I went the slow route, and brewed a regular ole Blonde Ale (some modifications). Post fermentation I added a sour blend and just let it run its course. I added the sour blend back in June or July of last year...have to check the notes to confirm.

For probably the first 2-3 months the carboy was kept at about seventy degrees, and then I let it drop down to my regular garage temps (likely low 50s-60s during the day and presumably colder at night.

Very much hands off.

If I have time this weekend I'll pull off a few gallons and add some experimental flavors to see how I can elevate it.


NOTE: The Blonde was made with Pilsen light LME, Golden light DME, 75% pale malt, 25% honey malt, Willamette hops with some roasted barley, and WLP002 English Ale yeast.

 

[ThirstyPawsHB]

I went the slow route, and brewed a regular ole Blonde Ale (some modifications). Post fermentation I added a sour blend and just let it run its course. I added the sour blend back in June or July of last year...have to check the notes to confirm.

For probably the first 2-3 months the carboy was kept at about seventy degrees, and then I let it drop down to my regular garage temps (likely low 50s-60s during the day and presumably colder at night.

Very much hands off.

If I have time this weekend I'll pull off a few gallons and add some experimental flavors to see how I can elevate it.


NOTE: The Blonde was made with Pilsen light LME, Golden light DME, 75% pale malt, 25% honey malt, Willamette hops with some roasted barley, and WLP002 English Ale yeast.

Man, that sounds easy. I was trying a Friek with WL644 Brett-Trios but no where near what I wanted. Did you keep the sour seperated from your other fermenting beers or containers?

 

[TwistedGray]

Man, that sounds easy. I was trying a Friek with WL644 Brett-Trios but no where near what I wanted. Did you keep the sour seperated from your other fermenting beers or containers?

This is the first sour I've ever done, and because the sour agents only got added post fermentation that one carboy is the only contaminant I have to worry about. That's going to be sour dedicated for sure. I have 3-4-5 other 5 gallon carboys I can play around with, so it's not a big deal.

The process was fool proof, but the time allocation is the drawback. I am patient enough to wait, but waiting months and months and months to find out if something is palpable is a pretty painful process.. Fortunately it worked out in the end, and during the waiting game I kept tossing in the dregs from every other brew, lol. I guess it worked.

I need to take a gravity reading to figure out where I ended, but I know it's going to be a very light sour (my goal).

I also need to rack it off on to a few smaller vessels to add some flavoring. I am hoping that a few days in my 1 gallon carboys don't render those ones unusable for other brews. That is my main concern; I don't want to lose access to my 1 gallon carboys nor do I want to dedicate those to sours.

 

[ThirstyPawsHB]

That's right up my alley, light sour. I wonder, for a Friek, if you add the fruit with the sour agent or wait tell the end, rack then add fruit. What do you think?

 

[TwistedGray]

That's right up my alley, light sour. I wonder, for a Friek, if you add the fruit with the sour agent or wait tell the end, rack then add fruit. What do you think?

Yeah, I am not too sure about leaving fruit sitting in the beer for that long. That would make me a little apprehensive, and I think it would be a waste other than to impart some coloring. I am pretty confident you will lose a significant amount of the fruit aromatics and flavor if left for that long; although, to be fair I am speculating a bit here.

My plan all along was to finish on fruit, herbs, or whatever post souring because I KNOW I'll be able to carry that fruit with the beer for at least a few months. I've tested that on other beers but not sours, but I am pretty confident it'll hold up. I was/am not confident it would've held up during the souring process. Even if it did, I still think you'd lose that over time, and for the sake of freshness I didn't want to waste the fruit.

I am hoping that I don't start fermentation again once I add fruit, but there is that risk as well. This is new to me, so I'll pull off a gallon first to see how it reacts and then go from there.

 

[Scturo]

Thanks @TwistedGray, I’m making my first sour too. And it sounds like I’m following the same schedule you did. Hoping mine comes out as good. I’ll be checking progress in 3 months.

 

[ThirstyPawsHB]

I was thinking along those lines also, fruit at the end. Thanks for lengthy discussion!

 

[Scturo]

I added fruit with the souring yeast. Read later that I should’ve waited till the end of souring. I’ll see where the flavor is when I check it. If I don’t get any fruit flavor, I’ll just rack it onto another 6 lbs of blueberries. I got plenty.

 

[TwistedGray]

@Scturo / @PianoMan

There are a few things I really don't know, so discussions are good.

Will fermentation will come back with sugary fruit addition? The fruit will naturally convert sugars to alcohol so I assume so, but I am shooting from the hip a bit here.

Can I use the same amount of sugar I normally use for carbing? I don't see why not, but then again I don't know.

How much fruit will I need to add to get the flavor pop I want? I am inclined to add significantly more than I otherwise would because I want to try to bring the UMPH in line with the sour rather than an overarching sourness. It'll be interesting to see what happens.

It's quite the learning curve, and I did take a few moments to write up the recipe. I'll pop it on here in the next day or two.

ALSO, courtesy of HBT I will be experimenting with a MUCH FASTER method. The new method is still pretty simple so that's nice. We'll see how it comes out...