Home made (beer) porn

[Phischy1]

Barrel from Woodenville Whiskey arrived on Wednesday, was immediately filled with 8 of 10 gallons of my annual birthday stout

Wife walked in the door as I was cleaning up and commented "what smells like hard alcohol?

"Baby, you know it's cheaper to distill your own?!"

 

[StarRaptor1]

First beer is out second beer is in.

 

[More Betterness]

10% Imperial stout with cocoa nibs and orange zest!

 

[nanobrew1]

10% Imperial stout with cocoa nibs and orange zest!

 

[More Betterness]

Would love to send bottles out, but my lazy ass just kegs everything these days. However, having a 10% stout on tap at home has been very detrimental to my health the last few days

 

[More Betterness]

Milk stout with portola coffee with a chaser of a cup of the same roast!

 

[More Betterness]

Tasted my Balcones BA stout blind with BCBS tonight! Always good to compare to the big boys!

 

[Dogfishjoey]

 

[FTowne1]

Dankey Kang clone?

 

[Dogfishjoey]

Dankey Kang clone?

Yeh you could call it that. Only thing that I know was in Kong was the yeast.

 

[More Betterness]

Yeh you could call it that. Only thing that I know was in Kong was the yeast.

1318?

 

[Dogfishjoey]

1318?

Yes.

 

[TripleSixHoppia]

Year old spontaneous turbid mashed golden blended with a quick sour saison aged on plums. Been in bottle close to a year. This is the same beer I sent to the Sour Hour when I was on. It's the closest to lambic funk I've got. It's pretty spot on.

 

[Five28 hz]

Year old spontaneous turbid mashed golden blended with a quick sour saison aged on plums. Been in bottle close to a year. This is the same beer I sent to the Sour Hour when I was on. It's the closest to lambic funk I've got. It's pretty spot on.

Is this the same brew you posted many moons ago using a coolship? If so, was the bootleg bio guy able to isolate and identify the cultures?

 

[TripleSixHoppia]

Is this the same brew you posted many moons ago using a coolship? If so, was the bootleg bio guy able to isolate and identify the cultures?

Yup, we got a not so good Brett (we assume) and an decent Sacc strain from it. I still have 5 gallons of the pure spontaneous sitting in carboy. I may bottle that straight.


*Not so good Brett for primary anyway. It didn't ferment out very well.

 

[Five28 hz]

Yup, we got a not so good Brett (we assume) and an decent Sacc strain from it. I still have 5 gallons of the pure spontaneous sitting in carboy. I may bottle that straight.


*Not so good Brett for primary anyway. It didn't ferment out very well.

Was there any pedio in the mix?

 

[TripleSixHoppia]

Was there any pedio in the mix?

He only isolated 2 out of all the strains. It's pretty hard for him to tell exactly what they are without getting them sequenced. I used something like 8oz of aged dry hops in the boil, so I assume the LAB would have been Pedio.

 

[More Betterness]

Imperial oatmeal milk stout w/grade c maple syrup and coffee. Pretty delicious, but as I read prior to brewing it, maple just barely comes through in the finish. How the hell does Treehouse/TG do it in Good Morning and Mornin Delight? 32 oz of the most intense maple syrup I've ever tasted barely did a thing!

 

[bigk84]

Imperial oatmeal milk stout w/grade c maple syrup and coffee. Pretty delicious, but as I read prior to brewing it, maple just barely comes through in the finish. How the hell does Treehouse/TG do it in Good Morning and Mornin Delight? 32 oz of the most intense maple syrup I've ever tasted barely did a thing!

I'm guessing they sorbate the stout and add syrup before bottling. My guess though.

 

[More Betterness]

I'm guessing they sorbate the stout and add syrup before bottling. My guess though.

I was thinking that was a possibility, isn't Good Morning draft only as well? Even after a campden tablet I wouldn't be comfortable bottling anything with that much residual simple sugar.

 

[Dogfishjoey]

V2.0

 

[More Betterness]

8.2% "saison" fermented with built up HF dregs. Bumped up the IBUs to limit the lacto because I wanted a funk bomb. Aged for about 8 months on Sauv Blanc soaked French oak cubes and a bunch of orange zest. **** is bone dry and super vinous/funky. The bummer is there's some pretty drastic bottle variation carb wise.

 

[Evahflow]

8.2% "saison" fermented with built up HF dregs. Bumped up the IBUs to limit the lacto because I wanted a funk bomb. Aged for about 8 months on Sauv Blanc soaked French oak cubes and a bunch of orange zest. **** is bone dry and super vinous/funky. The bummer is there's some pretty drastic bottle variation carb wise.

I had some real bottle conditioning issues for about 5 batches until I started using Champagne yeast and shooting a bit lower carb wise. My saisons finish at 1.000 before bottling but my mixed culture seems to keep going below that. I almost always end up with an extra volume of carb. With the champagne yeast I've gotten much better conditioning and better fluffier head retention.

 

[psnydez861]

More Betterness Evahflow

I ******* hate bottle conditioning. But I do like it for mixed culture ferments, and usually when Brett is involved.

I seem to always have problems with uneven carb levels. I assume its due to settling of sugar over the course of the bottling session, even though I thoroughly dissolve sugar in water, and rack the beer onto the sugar solution.

I'm wondering if I need to agitate the beer as I'm bottling to ensure even carbs. Of course this is a huge o2 concern.



My next saison or sour Im considering doing this.

Rack beer onto priming solution in a keg. Bottle with beer gun with some c02 in the headspace the whole time keeping oxygen out. keep rocking the keg as I bottle to try and keep the sugar and beer evenly distributed.

Thoughts?

Pat

 

[Snarf1]

More Betterness Evahflow

I ******* hate bottle conditioning. But I do like it for mixed culture ferments, and usually when Brett is involved.

I seem to always have problems with uneven carb levels. I assume its due to settling of sugar over the course of the bottling session, even though I thoroughly dissolve sugar in water, and rack the beer onto the sugar solution.

I'm wondering if I need to agitate the beer as I'm bottling to ensure even carbs. Of course this is a huge o2 concern.



My next saison or sour Im considering doing this.

Rack beer onto priming solution in a keg. Bottle with beer gun with some c02 in the headspace the whole time keeping oxygen out. keep rocking the keg as I bottle to try and keep the sugar and beer evenly distributed.

Thoughts?

Pat

If the priming sugar is adequately mixed when added, you shouldn't need to mix again over the course of bottling. I do prefer to use a keg to bottle from, because as you said, you can purge after adding the priming solution and then push the beer in. After that you can shake the hell out of it if you want to. I don't use a beer gun, but a bottling wand fits right into a picnic tap.

 

[nanobrew1]

I usually get even priming when bottle conditioning. I pour the sugar solution in the bottling bucket after about 2/3 of the beer is in there. I also take the racking cane and stick it in the bucket once finished racking. I use this to give a VERY gentle stir once maybe twice during bottling.

 

[psnydez861]

If the priming sugar is adequately mixed when added, you shouldn't need to mix again over the course of bottling. I do prefer to use a keg to bottle from, because as you said, you can purge after adding the priming solution and then push the beer in. After that you can shake the hell out of it if you want to. I don't use a beer gun, but a bottling wand fits right into a picnic tap.

I guess actually the beer gun in this setting would be a bit over kill. I have a few "red neck" bottling wands with stopper for filling growlers with a cobra tap, so I will probably go with that. Thanks for the idea.

I realize the beer should be mixed good with racking onto it after making essentially a simple syrup, but uneven carb levels have plagued me almost every time i bottle condition, and thats the main reason I now keg mostly every style, but definitely realize the benefits to bottle conditioning saison and AWA'S.

 

[psnydez861]

now let me drop some damn peer porn in the name of the thread.

This is my tropical hoppy beer, conditioned on 11lbs of fresh pineapple (5 gallon batch)

Obnoxiously tropical and drinkable at 7.8%.

 

[Snarf1]

I realize the beer should be mixed good with racking onto it after making essentially a simple syrup, but uneven carb levels have plagued me almost every time i bottle condition

You aren't mixing it well then. The few times I have had problems with uneven carb, it's been because solution wasn't mixed properly. I always use 250ml of water, so if you are using less, that might be the problem. With a bucket, you really need to stir the beer or you'll have problems. I also find racking onto the solution much better than adding solution to beer.

 

[psnydez861]

You aren't mixing it well then. The few times I have had problems with uneven carb, it's been because solution wasn't mixed properly. I always use 250ml of water, so if you are using less, that might be the problem. With a bucket, you really need to stir the beer or you'll have problems. I also find racking onto the solution much better than adding solution to beer.

I've always racked onto the solution, but I did avoid string due to obvious DO problems. I can see bottling from keg is the clear cut solution, much easier to agitate in an 02 free environment. This will help me sleep at night also.