Random Brewing Thoughts

[EvenMoreJesus]

While not the same I brewed an English golden ale with 100% maris otter, London Ale III and first gold hops and had several people tell me they really liked the pilsner I brewed.

Just did something like this with a "golden ale" with Saaz. Got very pilsner-y after the big pineapple dissipated.

 

[JCastle1]

I've wondered about this as well. But, I'm not familiar with any names do you have any I should look at?

Based on the last few posts I'm going to order ten lbs of GP and try a proof of concept for my next IPA.

I've used Admiral's pilsner malt and I loved it, not familiar with any others though.

 

[TripleSixHoppia]

The turn over in my area has been pretty consistent. The two shops I used when I started to Brew have both closed. Those were both a good 20min drive to get to. The shop that is still open "local" I have never really been impressed with so after the last one I preferred closed I sucked it up and bought a mill so I could start buying bulk ingredients online.

Only homebrew store surviving in my area has 20 taps and just added a 3bbl nano brewery last year.

 

[reverseapachemaster1]

I've wondered about this as well. But, I'm not familiar with any names do you have any I should look at?

Based on the last few posts I'm going to order ten lbs of GP and try a proof of concept for my next IPA.

Root Shoot here in Colorado makes some great products. Troubador also makes really good malts.

 

[More Betterness]

Man.. I haven’t had a beer on tap in quite a while and my kegerator is basically a rainforest inside. Gonna need a hazmat suit to clean this bitch out and get the lines back to a sanitary state!

 

[SirDickButts]

Framgarden Kveik in 2 weeks with the slow start @ 1.062

 

[ChaQuiseman]

Framgarden Kveik in 2 weeks with the slow start @ 1.062

That is crazy low. What was your mash temp and what did the grist look like?

 

[SirDickButts]

That is crazy low. What was your mash temp and what did the grist look like?

148

Pilsner - 65.1 %
Carafoam - 16.3 %
Wheat, Flaked - 11.6 %
Honey - 4.7%
Acid Malt - 2.3%

Pretty insane. Gonna mash higher next time.

hazebro!

 

[Skittle34]

How's it tasting?

 

[SirDickButts]

FALSE ALARM. Didn't taste it yet...but after chilling in the fridge and trying another hydrometer

This looks about right. Whew. I think the other hydrometer is broke. LOL

 

[SirDickButts]

The Brett blend is sitting @ 1.013. Im glad .998 wasn't the case. That would have been nuts. I was legit scared for a second.

 

[TripleSixHoppia]

The Brett blend is sitting @ 1.013. Im glad .998 wasn't the case. That would have been nuts. I was legit scared for a second.

In my experience, I've never seen pure kveik take a beer much under 80% even with a low mash and heavy yeast nutrients. Low alcohol worts, cool temps, and no nutrients usually land me around 65%. Hot with nutrients usually 75-82%, that almost across the board for all species.

 

[SirDickButts]

Sweet. That's good to know.

 

[Thorpe]

In my experience, I've never seen pure kveik take a beer much under 80% even with a low mash and heavy yeast nutrients. Low alcohol worts, cool temps, and no nutrients usually land me around 65%. Hot with nutrients usually 75-82%, that almost across the board for all species.

I just did Omega Hothead plus Voss paired with their Tropical IPA (Sacch Trois) and got from 1.038 to 1.005 in about two days and down to 1.001 in under a week. It was second generation for the blend, fermented at ~68-70*F, and mashed at 154*F (90/10 mix of pils and oats).

 

[SirDickButts]

https://whitelabs.us8.list-manage.c...1c7612a70afc461365&id=decccf61e4&e=48cb3f0040

This sounds interesting. Also have a few yeast strains coming from these guys:

https://www.texascultures.community/native-yeast-cultures/

They wrangle cultures from Texas wildflowers. Excited to try them out.

 

[rcubed1]

https://whitelabs.us8.list-manage.c...1c7612a70afc461365&id=decccf61e4&e=48cb3f0040

This sounds interesting.

Yep, curious about that myself. Been far too long since I've brewed up a saison.

 

[ChaQuiseman]

Also have a few yeast strains coming from these guys:

https://www.texascultures.community/native-yeast-cultures/

They wrangle cultures from Texas wildflowers. Excited to try them out.

Some of those cultures sound really interesting though it looks like they only provide 1BBL + pitching volumes unless I'm missing something. Any idea if they happen to offer smaller pitching rates (i.e. 200B cell counts) for us volumetrically challenged individuals?

 

[TripleSixHoppia]

I just did Omega Hothead plus Voss paired with their Tropical IPA (Sacch Trois) and got from 1.038 to 1.005 in about two days and down to 1.001 in under a week. It was second generation for the blend, fermented at ~68-70*F, and mashed at 154*F (90/10 mix of pils and oats).

Dang. I got a fresh pitch of hothead and tropical IPA coming tomorrow.

 

[More Betterness]

Brew partner forgot to purge headspace on a keg and add a bit of positive pressure when he put it into the ferm chamber to lager. I now have 5 gallons of saphir dry hopped lager that has gained 5ish SRM from what I can assume is oxidation. Taste is still relatively bright and hoppiness is still present so I’ll be drinking it, but damn is it ugly!

 

[JCastle1]

Anyone got any suggestions for something quick and crowd-pleasing to brew? Got a festival in a few weeks and wanted to pour something fun. I'm leaning towards a light kettle-sour mixed with pineapple juice but open to suggestions. Festival is outdoors in high 80's weather and (probably) lots of sunshine.

 

[SirDickButts]

Some of those cultures sound really interesting though it looks like they only provide 1BBL + pitching volumes unless I'm missing something. Any idea if they happen to offer smaller pitching rates (i.e. 200B cell counts) for us volumetrically challenged individuals?

Yeah. They sent us small vials for 5 gallon batches via shipping invoice. The first set leaked tho...so they're sending us another set. Hit them up thru their instagram and tell them you're interested in trying some. We're sending them cans when the beer is finished.

 

[TripleSixHoppia]

Anyone got any suggestions for something quick and crowd-pleasing to brew? Got a festival in a few weeks and wanted to pour something fun. I'm leaning towards a light kettle-sour mixed with pineapple juice but open to suggestions. Festival is outdoors in high 80's weather and (probably) lots of sunshine.

Something like that would be great. You can also use the pineapple juice to prime the keg to save some time. Just add your brew and the pineapple juice a week before. You can look at the total grams of sugar on the nutrition info and subtract it from your priming sugar amount. Or just use the juice and add more CO2 as you see fit.

A plain base with a little oats or wheat would do well.

90% base malt (pils or pale)
10% oats
1.045
no hops

You can kettle sour with goodbelly or add it to the fermentor
Ferment out with 3711/Belle Saison

I would let that ferment out and package in the keg with your pineapple juice, priming sugar, and a bag of new world hops. Should be a crowd pleaser.

edit: I'll just add the local nano uses Dole Pineapple Juice and it comes out tasting like a cafeteria fruit cup. So I would use high quality juice.

 

[JCastle1]

Something like that would be great. You can also use the pineapple juice to prime the keg to save some time. Just add your brew and the pineapple juice a week before. You can look at the total grams of sugar on the nutrition info and subtract it from your priming sugar amount. Or just use the juice and add more CO2 as you see fit.

A plain base with a little oats or wheat would do well.

90% base malt (pils or pale)
10% oats
1.045
no hops

You can kettle sour with goodbelly or add it to the fermentor
Ferment out with 3711/Belle Saison

I would let that ferment out and package in the keg with your pineapple juice, priming sugar, and a bag of new world hops. Should be a crowd pleaser.

edit: I'll just add the local nano uses Dole Pineapple Juice and it comes out tasting like a cafeteria fruit cup. So I would use high quality juice.

Probably not enough time to prime with the juice but otherwise sounds pretty much like what I had in mind.

 

[anteater1]

Thinking of trying a grapefruit IPA this weekend. Here is my basic plan, which is basically my normal west coast IPA recipe with more focus on Citra/Centennial for grapefruit flavor. Not sure how much zest I will add yet. Anyone have success with this tyle?

7.5 lb 2 row
7.5 lb Golden Promise
0.5 lb Wheat
0.25 lb Carafoam
0.5 lb Sugar

2 oz Columbus 60 min
1 oz Centennial 10 min
Zest (amount?) 5 min
1 oz Columbus Whirlpool
1 oz Centennial Whirlpool
1 oz Citra Whirlpool
3 oz Centennial Dry Hop
4.5 oz Citra Dry Hop
Zest (amount?) dry hop

 

[ChaQuiseman]

Thinking of trying a grapefruit IPA this weekend. Here is my basic plan, which is basically my normal west coast IPA recipe with more focus on Citra/Centennial for grapefruit flavor. Not sure how much zest I will add yet. Anyone have success with this style?

I've not done a grapefruit IPA personally, but I've done several styles where I've used orange zest. For a five gallon batch size, I typically zest two medium sized oranges adding the zest and juice at flameout. I would imagine that the same addition rate would work for grapefruit as well.

Any particular reason why you're thinking about adding the zest post-fermentation?

 

[anteater1]

I've not done a grapefruit IPA personally, but I've done several styles where I've used orange zest. For a five gallon batch size, I typically zest two medium sized oranges adding the zest and juice at flameout. I would imagine that the same addition rate would work for grapefruit as well.

Any particular reason why you're thinking about adding the zest post-fermentation?

Thanks for the input. Yeah, I've added citrus zest like a dry hop twice before. Once in a hefeweizen and once in a wild ale and they both turned out pretty well.

 

[anteater1]

Edit: I made the dry hop thing up. I think you've got the right idea focusing on zest in flameout ChaQuiseman. Excited to finally brew this, its been on my list for years.

 

[rcubed1]

Zest and maybe juice at flameout and see how that carries over after fermentation. You can always add more zest post fermentation or in the keg.

 

[JCastle1]

I use 100 grams of orange zest at flameout for my witbier and it comes out pretty great. Very citrus forward. Haven't tried grapefruit yet though but I imagine a similar rate would be fine.

Edit: for a 40 liter batch so approx 10 grams per gallon.

 

[TripleSixHoppia]

I just did Omega Hothead plus Voss paired with their Tropical IPA (Sacch Trois) and got from 1.038 to 1.005 in about two days and down to 1.001 in under a week.

Hothead and Tropical IPA are banging away. Fermentation is going crazy. I have 7.5 gallons fermenting so aggressively it's overflowing my grower the blow off is in.