Random Brewing Thoughts

[doobiegoobie]

I hate bottling.

 

[FTowne1]

I hate bottling.

I didn't have any problems this last time around. I quit using stubby bottles, because they were the ones that were breaking while I was using my capper.

 

[Snarf1]

I hate bottling.

I hate getting everything ready to bottle. Once I get going, especially if I bribe myself with a nice beer, it isn't that bad. Says the guy who has needed to bottle a framboise for two months.

 

[Five28 hz]

I hate almost everything between brew day and consumption. Maybe I should become a gypsy home brewer?

 

[Snarf1]

Got these from a friend. The 'small' bottle is a 1.5L. A very svelte, fancy 1.5L.

 

[drgarage1]

Got these from a friend. The 'small' bottle is a 1.5L. A very svelte, fancy 1.5L.

Is the biggie a 9L?

 

[Snarf1]

Is the biggie a 9L?

Yup.

 

[doobiegoobie]

Anyone else listening to The Sour Hour with Jay Goodwin? If you're not and like brewing sours, you should be.

 

[quirkzoo1]

Anyone else listening to The Sour Hour with Jay Goodwin? If you're not and like brewing sours, you should be.

Wat? I was just talking about this in another conversation. I have enjoyed the first three episodes, but I really wish he was a little more focused with the interviewers, as I remember during the Cory King interview he took some innocuous question from the chat that I thought was extremely strange.

 

[doobiegoobie]

Wat? I was just talking about this in another conversation. I have enjoyed the first three episodes, but I really wish he was a little more focused with the interviewers, as I remember during the Cory King interview he took some innocuous question from the chat that I thought was extremely strange.

That's fair, though I think my favorite part is just learning the different styles and techniques for the brewers. I've been learning a lot just by listening to their thought processes, kind of like the AMAs here. E.g., the Casey episode was super interesting bc of how all their different styles influenced their answers to questions. I don't think the questions are bad, though I agree that they could be a little more pointed. I think they'll just get better though.

But ****, talking to Lauren Salazar about her episode got me a hug, so maybe I'm bias

 

[ncaudle]

are there transcripts for any of these podcasts? I hate watching/listening to podcasts...

 

[doobiegoobie]

are there transcripts for any of these podcasts? I hate watching/listening to podcasts...

I don't think so. I just listen to them while walking my dog. Though in the past people have put up summaries on thebrewingnetwork.com forums, so maybe there's some **** there?

 

[doobiegoobie]

Anyone use BM45 to ferment a beer? I'm thinking about brewing a Flanders red type beer, but mashing real low and fermenting with BM45 for the mouthfeel and cherry character. Eventually this would be used for blending with sours. Any ideas?

 

[doobiegoobie]

Anyone use BM45 to ferment a beer? I'm thinking about brewing a Flanders red type beer, but mashing real low and fermenting with BM45 for the mouthfeel and cherry character. Eventually this would be used for blending with sours. Any ideas?

Or really has anyone used wine yeast to ferment beer before? I've only done it once before, so hearing any other experiences would be the kitty *******

 

[FTowne1]

Or really has anyone used wine yeast to ferment beer before? I've only done it once before, so hearing any other experiences would be the kitty *******

The Belle saison yeast I'm currently using is supposedly a hybrid beer/wine yeast. It's monstrous. My fermenter looks like a snow globe. I had to empty the bottle that's holding the end of the blowoff tube after the first 12 hours. At this pace I'm guessing that this beer might be done in 7-10 days. I've got the temp cranked up to 80.

 

[Snarf1]

Anyone use BM45 to ferment a beer? I'm thinking about brewing a Flanders red type beer, but mashing real low and fermenting with BM45 for the mouthfeel and cherry character. Eventually this would be used for blending with sours. Any ideas?

I think there is a mad fermentionshit post on bm45 or maybe another wine yeast in a red - if you haven't seen it already. Another source is the old Shea Comfort episode on Sunday Session if you haven't checked that out.

 

[doobiegoobie]

I think there is a mad fermentionshit post on bm45 or maybe another wine yeast in a red - if you haven't seen it already. Another source is the old Shea Comfort episode on Sunday Session if you haven't checked that out.

Yeah both of those got me into the idea, especially the Shea Comfort episode. I've seen a few threads here and there, but not a whole lot of follow up info. Would love to hear about more people's experiences. I'm also thinking about using K1V1116 for a paler beer too. Guess I'll just have to dive in and see what happens!

 

[Snarf1]

Anyone else less than impressed with all the black friday / cyber monday offers from homebrew shops? Oooohh, $2 a pound off 2013 hops!

 

[SirDickButts]

i REALLY need to brew bigger batches.
my friends have magically turned into beer drinkers all of a sudden.....

 

[FTowne1]

Anyone familiar with Wakatu hops? They're supposed to have a lemon-lime thing going on. Sounds like they would be awesome in a low ABV saison or Berliner for the summer.

I can't say that I've ever had a beer made with Wakatu hops....

 

[FTowne1]

Anyone familiar with Wakatu hops?

Nobody? Ok, fine. I'll see if I can get my hands on some and whip up a saison. Will report back later.

 

[Skittle34]

Anyone have a solution for brewing during the winter? I don't have a garage/ my hose access is outdoor only. Should I just suck it up or wait until March to brew this Kolsch I have planned? I will be letting the beers cellar for sometime, hence my thoughts of brewing now rather than later.

 

[Beerontwowheels]

Anyone have a solution for brewing during the winter? I don't have a garage/ my hose access is outdoor only. Should I just suck it up or wait until March to brew this Kolsch I have planned? I will be letting the beers cellar for sometime, hence my thoughts of brewing now rather than later.

I'd suggest maybe brewing smaller batches on the stove. Most kitchen sink faucets can accomodate a hose with a quick and inexpensive adapter.

I primarily brew outdoors, but on extremely hot or cold days, I've taken it inside.

 

[user 305778]

stakem You were the one who made quite a number of berliners right? Have you ever made 1 gallon batches? I'm going to guess no but it's worth asking.

 

[stakem1]

stakem You were the one who made quite a number of berliners right? Have you ever made 1 gallon batches? I'm going to guess no but it's worth asking.

sorry chief, 5 gallons was the smallest ive done

 

[Beerontwowheels]

stakem You were the one who made quite a number of berliners right? Have you ever made 1 gallon batches? I'm going to guess no but it's worth asking.

I remember someone here split their 5 gallon berliner batch into 5 different fruited 1 gallon berliners. Is that what you are interested in?

If I were to experiment with 1 gallon berliner batches, I'd go DME all the way. 4lbs of DME (2lb wheat, 2lb pilsen) was sufficient for a 5 gallon batch, so if math serves me right, you'd need about 12 ounces (6 & 6) for a 1 gallon berliner. No hop, no boil, probably done with brew day in 20 minutes tops.

 

[user 305778]

I remember someone here split their 5 gallon berliner batch into 5 different fruited 1 gallon berliners. Is that what you are interested in?

If I were to experiment with 1 gallon berliner batches, I'd go DME all the way. 4lbs of DME (2lb wheat, 2lb pilsen) was sufficient for a 5 gallon batch, so if math serves me right, you'd need about 12 ounces (6 & 6) for a 1 gallon berliner. No hop, no boil, probably done with brew day in 20 minutes tops.

I was given a 1 gallon brewing set so figured I'd play around with the probably mediocre given ingredients and then use it to make berliners just for fun. I'd need to do a lot of research though since I have no idea what I'm doing.

 

[Beerontwowheels]

I was given a 1 gallon brewing set so figured I'd play around with the probably mediocre given ingredients and then use it to make berliners just for fun. I'd need to do a lot of research though since I have no idea what I'm doing.

Not a bad use of a 1 gallon kit. There's a couple different ways to sour a berliner (sour mashing (requires all grain set up), kettle souring, 'normal' souring during primary). A couple extra one gallon jugs and you can have a few different berliners aging on a few different fruits for comparison.

 

[FTowne1]

I was given a 1 gallon brewing set so figured I'd play around with the probably mediocre given ingredients and then use it to make berliners just for fun. I'd need to do a lot of research though since I have no idea what I'm doing.

I've got a couple one gallon jugs that I keep filled with experimental stuff all the time. Mostly messing around with different dregs and fruit additions. It's easy to brew, doesn't take up a lot of space, and if you need to dump 1 gallon of bad beer it doesn't hurt as much.

 

[user 305778]

I've got a couple one gallon jugs that I keep filled with experimental stuff all the time. Mostly messing around with different dregs and fruit additions. It's easy to brew, doesn't take up a lot of space, and if you need to dump 1 gallon of bad beer it doesn't hurt as much.

That's what I'm feeling. Plus, it'll be faster to create which is nice with a 1.5 year old around. That and good berliner's are hard to find around here so it would be fun if I could actually create a good one.