Home made (beer) porn

[justforrazors]

Quality is a little ******, but hopefully the explanation will make up.

Lambic brewed in December 2012. Standard 60 pils/40 wheat, normal (high temp) mash profile. Fermented with wyeast lambic blend plus tilquin and rose De gambrinus dregs. Back in August of this year, after 9 months I had to taste the stuff. Great subtle acidity with tons of tropical fruit and minimal funk.

I picked up ten pounds of organic peaches, cut, froze, and eventually defrosted and added to a carboy, racking 3 of the 6 gallons of the lambic on to them. The other three are being saved for a blend of some sort- gueuze if it turns out.

Tonight was the night- I racked off the peaches into my bottling bucket. Yielded 2.25 gallons with a FG of 1.006. Added 1 gram champagne yeast and no priming sugar to the bucket. Ended up with 17 corked and caged bottles- 5 750 mL, 12 375 mL.

The sample tasted delicious. Tons of acidic tropical fruit with a huge peach presence (reminded me of Fou, but not as big) along with enough funky barnyard to balance the guava/pineapple/mango/peach flavors.

God I can't wait 2 months to sample this.

 

[Snarf1]

About 14 more hours today and one brew tomorrow and i should have this guy full.

 

[Zapy1]

About 14 more hours today and one brew tomorrow and i should have this guy full.

How big is the barrel?

 

[Snarf1]

How big is the barrel?

60 gallon

 

[salzar1]

60 gallon

What kind of barrel?

 

[Zapy1]

60 gallon

I'm jealous, just happened to get a 15 gal gin barrel that's sitting in wet storage in my basement until the big thaw.

 

[salzar1]

To the brim!

 

[Snarf1]

What kind of barrel?

American oak, med toast, refurbished once, six wines total over ten years.

 

[Thorpe]

Saison Faible, "clean" petit saison with American hops and fermented with ECY08, next to a (sloppy) tap handle prototype.

 

[salzar1]

Why do good things happen to bad people...

 

[justforrazors]

No pictures this time around as I am just sitting down for the first time all day, but after work and cooking the children dinner I bottled up a pretty awesome beer.

Brewed 8/31/13, a Saison with Honey adjunct fermented with Fantome (non sour) yeast strain. After primary, I pitched a massive (1 liter?) Stepped up starter of Anna and Arthur dregs. They ended up restarting fermentation, and the beer ended up at a solid 1.000 along with a massive pellicle. I tossed in some spent oak cubes I'd been soaking in chardonnay for a few months also, but more to help develop a house sour culture that can be easily transferred than anything.

I bottled with priming sugar and champagne yeast for an expected 2.3 volumes co2, low for a saison but I expect the brett may still have some more fight left in it.

Flavor from my hydro sample was incredible. It reminds me more of flora than either arthur or anna, but it has that super funky yeast driven flavor you expect from hill farmstead along with a blast of lactic acid, and a bone chilling dryness.

Great stuff, fingers crossed it can carb up in two weeks so it can go to NHC.

 

[Yeastbreath]

Cranberry berliner is finally in the glass and drinking great! First try with WLP630 Berliner blend and I'm a fan. Previous Berliners I pitched lactobacillus for a couple days, then US-05. The primary yeast in this blend has some hefeweizen character and adds a nice accent.

 

[Snarf1]

Barrel cam. Should be 52-54 gallons in barrel now and I'll brew one more batch to top off in a couple weeks.

 

[dblab331]

One of my favorites from our barrel filling day last month. 12% ABV imperial stout, barrel sourced from Two James in Detroit.

The beer picked up a lot of bourbon and a touch of oak super quick. Planned on letting it go for 9-12 months, but we shall see.

 

[kdubb585]

My mash paddle: Knotted Odin on the handle, Hop Bine Runes on the shank, and Odin's ravens as the cut outs. Complete with Calico Jack's Colors for the hanger.

 

[drgarage1]

My mash paddle: Knotted Odin on the handle, Hop Bine Runes on the shank, and Odin's ravens as the cut outs. Complete with Calico Jack's Colors for the hanger.

Very nice...

 

[justforrazors]

Brewed a berliner using uncryshed pils to inoculate for the sour mash. Decided to do a split batch and age 3 gallons on blueberries. After fermentation was complete there was still a slightly off aroma from the sour mash so I ended up pitching some ECY03 (fantome saccro and brett) to help clean things up a bit and add some more complexity. Will report back in 3-6 months.

 

[Beerontwowheels]

I'll follow justforrazors lead... This is a berliner brewed in November that was racked onto 3.75 pounds of kumquats yesterday. Used WL berliner blend and actually got decent tartness this time. Excited to see what flavors this picks up over the next month or so.

 

[kdubb585]

So we are doing Fruit Berliners? Here is my Raspberry Berliner, brewed 3 weeks ago. I used a vial of lacto from white labs for my sour mash.

 

[dblab331]

More Berliner porn! I don't have any shots of mine on the raspberries, but here is a sample I pulled last night.

 

[blue_bleeder]

Thought I would share a couple of pics. This is from bottling day of my milk stout.

This past Saturday I brewed a Bier de Garde

 

[Adam Jackson]

Took some shots of my wild yeast pellicles today

Here's a link to the full resolution version of the last one. Kind of want to blow it up and put it on my wall:

https://www.flickr.com/photos/adamjackson/13625365983/sizes/o/

 

[ShawDeuce221]

Took some shots of my wild yeast pellicles today

Here's a link to the full resolution version of the last one. Kind of want to blow it up and put it on my wall:

https://www.flickr.com/photos/adamjackson/13625365983/sizes/o/

Take what you posted here

and post it here

 

[Adam Jackson]

****. sorry ShawDeuce22 - I searched "pellicle" and didn't see that thread. Fixing this now.

 

[TripleSixHoppia]

Filling this up on Saturday.

 

[Zapy1]

Filling this up on Saturday.[/quote]

That's awesome, what's the volume?

 

[TripleSixHoppia]

That's awesome, what's the volume?

15 gallons.

 

[Beerontwowheels]

15 gallons.

Jelly. Hope to have something similar when I find a permanent residence and stop renting. Who made the coolship for ya?

 

[Zapy1]

15 gallons.

So jelly... That's the perfect size for the gin barrel

Have you used it before?

What's the time from when you kill the heat to knock out temp?

I've always wanted to play with one

 

[TripleSixHoppia]

Borrowing the coolship from a friend. Pretty sure he just had a welder make it for him.

Also bottled up some Galaxy dry hopped Berliner yesterday.