Random Brewing Thoughts

[TripleSixHoppia]

That's certainly possible, but pedio grows just as fast as lacto (and other LABs like oenococcus) does, so I wouldn't expect a big increase in acidity if you copitched everything.

Thing to think about there is, the more sugar that's fermented out the more the sourness will be perceived. So it could get relatively more sour. Or taste more sour. Or what ever.

 

[hornydevil]

Thing to think about there is, the more sugar that's fermented out the more the sourness will be perceived. So it could get relatively more sour. Or taste more sour. Or what ever.

But that wouldn't be from pedio, per se, right? Just from further fermentation, in general.

 

[reverseapachemaster1]

This is dumb because most commercial sour producers have issues with bottle conditioning and having active yeast after extended aging. If it won't ferment baking sugar what makes you think it will ferment sugars bound in fruit.

you can **** on it as an Upland technique, but even Russian River has put out dead flat sour beer.

I don't disagree with you with regard to adding new yeast at bottling. That's not my argument at all. My point is merely that the yeast (and LAB) already in the beer are not going to be shocked by the environment. They may have reached the end of their ability to perform due to the ABV or ph but that has nothing to do with shock unless you think the ph or ABV suddenly changed by the presence of grapes, which I would find shocking.

 

[hornydevil]

That's not my argument at all. My point is merely that the yeast (and LAB) already in the beer are not going to be shocked by the environment.

Maybe not by the environment, per se, but their viability may be greatly altered.

They may have reached the end of their ability to perform due to the ABV or ph but that has nothing to do with shock unless you think the ph or ABV suddenly changed by the presence of grapes, which I would find shocking.

Grapes (or any fruit), may not only drop pH/TA, but also introduce a different acid profile (citric/malic) which will create a different environment for the microbes in situ.

 

[liquiddegenerate]

Decided to made starter wort with some 2 row I had... **** this DME all the way.

 

[Snarf1]

This is dumb

Good point.

 

[ShawDeuce221]

This House Sour culture is legit

I've never used this culture before but personally I would be worried about that FG being relatively high with all that brett and only 2 months time on it. Have you used that culture before?

 

[jivex5k1]

I've never used this culture before but personally I would be worried about that FG being relatively high with all that brett and only 2 months time on it. Have you used that culture before?

Nah, used a very similar one though. I expect it to get around .09 so I carbed it low, went with 1.8 CO2.

 

[anteater1]

Switching to perlicks was maybe the most excited I've ever been to spend on something as boring as faucets

 

[Beerontwowheels]

5 gallons of "milkshake" IPA is probably more than one man needs.

 

[FTowne1]

5 gallons of "milkshake" IPA is probably more than one man needs.

I can't bring myself to brew any sort of IPA because I always get tired of them after about 2-3 gallons.

Yes, I realize that I could just buy 2.5 gallon kegs and brew half sized batches.

 

[hornydevil]

5 gallons of "milkshake" IPA is probably more than all of craft beer needs.

FTFY.

 

[anteater1]

5 gallons of "milkshake" IPA is probably more than one man needs.

Man I just kicked my keg of mango milkshake last night, I could not get enough of it. Mine was not super milkshake-y though.

 

[JCastle1]

My habanero plant is getting there, time to brew my yearly mango habanero IPA. Maybe I'll brew a taco IPA after that.

 

[Beerontwowheels]

Man I just kicked my keg of mango milkshake last night, I could not get enough of it. Mine was not super milkshake-y though.

Really wouldn't change a thing about the recipe outside of trying a different fruit (strawberry and then peaches next). And I'd remember to add the apple pureé next time too. It's just that after 1-2 pulls off the milkshake tap, I'd nearly kill for something crystal clear with a more pronounced bitterness.

 

[anteater1]

Really wouldn't change a thing about the recipe outside of trying a different fruit (strawberry and then peaches next). And I'd remember to add the apple pureé next time too. It's just that after 1-2 pulls off the milkshake tap, I'd nearly kill for something crystal clear with a more pronounced bitterness.

You got me, that's exactly why I brewed a Celebration clone alongside that beer.

 

[JCastle1]

You got me, that's exactly why I brewed a Celebration clone alongside that beer.

Same, exactly why I'm brewing a pils and Irish red next week to keep alongside my weird IPAs.

 

[TripleSixHoppia]

I can't bring myself to brew any sort of IPA because I always get tired of them after about 2-3 gallons.

Yes, I realize that I could just buy 2.5 gallon kegs and brew half sized batches.

I love my 2.5g and 3g kegs.

 

[hornydevil]

Same, exactly why I'm brewing a pils and Irish red next week to keep alongside my weird IPAs.

Always interested in lager brewing though I've never done it. Care to share your recipe and technique for your Pils?

 

[JCastle1]

Always interested in lager brewing though I've never done it. Care to share your recipe and technique for your Pils?

Mostly Pils malt and a touch of Carapils for foam retention (I use Weyermann but American malt should also work). Mash steps are 50 - 66 - 77. Hit about 35-40 IBU with a combo of Saaz and Tettnang in a 90 minute boil. Chill to around 10 degrees and ferment at that temperature for about a week, then raise a few degrees for a diacetyl rest (1 or 2 days) and then slowly drop the temperature to 1 degree over the course of 1 week. Then I lager it for at least 4-6 weeks. About 3-4 weeks is the standard in Germany, as far as I know Pilsner Urquell is the only one pushing it with a 90 day lagering period.

 

[hornydevil]

Mostly Pils malt and a touch of Carapils for foam retention (I use Weyermann but American malt should also work). Mash steps are 50 - 66 - 77. Hit about 35-40 IBU with a combo of Saaz and Tettnang in a 90 minute boil. Chill to around 10 degrees and ferment at that temperature for about a week, then raise a few degrees for a diacetyl rest (1 or 2 days) and then slowly drop the temperature to 1 degree over the course of 1 week. Then I lager it for at least 4-6 weeks. About 3-4 weeks is the standard in Germany, as far as I know Pilsner Urquell is the only one pushing it with a 90 day lagering period.

Do you have a favorite yeast for your Pils? Ever done decoction with it?

 

[MooseLang]

FWIW, I've made two very good lagers with 34/70 and one not good lager with S-23.

Big fan of 34/70

 

[JCastle1]

Do you have a favorite yeast for your Pils? Ever done decoction with it?

I use Saflager W-34 purely out of convenience but WLP800 is a good choice. I haven't done a decoction with the Pils but I've done it for a Dunkelweizen and the consensus was that it was a pain in the ass and not worth the extra effort at all.

 

[hornydevil]

I use Saflager W-34 purely out of convenience but WLP800 is a good choice. I haven't done a decoction with the Pils but I've done it for a Dunkelweizen and the consensus was that it was a pain in the ass and not worth the extra effort at all.

Ever use melanoidin malt as a small part of your grist to simulate it? Always thought that was an interesting technique, especially with bock bier.

 

[MooseLang]

Ever use melanoidin malt as a small part of your grist to simulate it? Always thought that was an interesting technique, especially with bock bier.

I'm butting into a conversation here again, but one of my "good" lagers was a Doppelbock with a small % of Melanoidin. I was very, very happy with it...

...until it became my first beer in 5+ years of brewing both clean and buggy beers to get an unintentional infection...

 

[JCastle1]

Ever use melanoidin malt as a small part of your grist to simulate it? Always thought that was an interesting technique, especially with bock bier.

Not in a pils but yes in the Dunkel and Weizenbock.

 

[hornydevil]

I'm butting into a conversation here again, but one of my "good" lagers was a Doppelbock with a small % of Melanoidin. I was very, very happy with it...

...until it became my first beer in 5+ years of brewing both clean and buggy beers to get an unintentional infection...

Gah . . . that sucks. Shared racking equipment?

 

[MooseLang]

Gah . . . that sucks. Shared racking equipment?

I think I got a little lazy/cocky with my brewing equipment storage since I never had an issue. Either mixed up a racking tube or a bottling wand.

 

[JCastle1]

Ant season is here! Looks like I may have to rebrew my pineapple gose and add these in there.

 

[hornydevil]

Ant season is here! Looks like I may have to rebrew my pineapple gose and add these in there.

First of all, what is that? Have you used it before? What kind of character did you get?