Random Brewing Thoughts

[nanobrew1]

So I meant to bottle last week and boiled up some priming solution. I sanitize a mason jar and then pour it in there to cool, makes a seal. I've still got the jar from last weekend, it's sealed still so I should be able to use it still right?

Maybe? Though it is just sugar water so just doing it over might be better than any risk.

Otherwise you could put the mason jar in a pot of water and heat the water to about 185F or even a boil. Make sure the lid is loose when heating so pressure can escape. Let the jar sit in the water for about 5-10min then take out and let it cool.

 

[TripleSixHoppia]

Probably obvious, but labels made for 750ml won't fit 500ml morning bottles.

 

[straightlambic]

I mash rest for 40 minutes and recirc for 10-15. I could probably get that down to 25-30 min rest, but don't really see the benefit trying to squeeze out that extra time, plus I like to let the rakes really help mix up the mash. Modern modified malts are the best.

The main reason I started mashing for a shorter amount of time, was the ability to control attenuation. I like my lower abv beers to have a bit more residual sugar than I was getting with a 60 minute mash. Outside of yeast choice, it seems like mash time, mash temp, and mash pH are the relevant variables that are easiest to control, with time seeming to have the biggest effect for me. I now do a 20-30 min mash and usually end up around 1.014.

 

[More Betterness]

DIPA that tasted great after a dry hop in primary and on its way to a purged secondary dry hop keg has dulled considerably after "jumping" it over to the purged serving keg under C02 pressure. It's only partially carbed but I'm already pissed and trying to figure out where O2 could have crept in. Homebrewing is the worst sometimes..

 

[Vogt52]

Anyone have any suggestions on tried and true simple clean low abv Saison recipes? May even consider extract. Hops? Yeast? Malt?

 

[MooseLang]

Anyone have any suggestions on tried and true simple clean low abv Saison recipes? May even consider extract. Hops? Yeast? Malt?

I have a 5 day old at home, along with a 3 year old. I want something to just make to have kegged in a few weeks. Since I am so tired that I feel zombie-like, I am doing a quick extract batch tonight. Simple Saison with 3726.

I haven't brewed extract for several years....but I'm actually ******* pumped about it. Haven't been this pumped for a brew day in a while. The thought of less time, less cleanup, and less "thinking" has my loins tingling.

http://www.northernbrewer.com/documentation/beerkits/PetiteSaisondEte.pdf

I did that kit with Wyeast 3726. I think I added some corn sugar just to help it be a little drier. I used 100% distilled water, with a teaspoon of Gypsum added to the boil.

I am absolutely crushing this keg right now. It's exactly what I wanted. And it was so quick and easy.

 

[TripleSixHoppia]

Anyone have any suggestions on tried and true simple clean low abv Saison recipes? May even consider extract. Hops? Yeast? Malt?

Weyermann Floor Malted Pils to whatever ABV you want
Saaz to whatever bitterness to match ABV (low)
Dupont in a big ass starter, pitch mid 60s and ramp it up to high 70s / low 80s
Dry hop with saaz
Carb the **** out of it

 

[Vogt52]

Anyone use Belle Saison yeast before with success?

 

[TripleSixHoppia]

Anyone use Belle Saison yeast before with success?

Belle is easy to use and ferments like a beast. It has esters like 3711 though, so just know that going in. I use it in my mixed cultured stuff though because brett and lab knock those esters down a lot.

 

[JCastle1]

Anyone use Belle Saison yeast before with success?

Yes, I use it all the time. It's a fairly clean saison yeast but ferments really well. I like it, I know some people hate it.

 

[Gonzoillini1]

Another vote in favor of Belle Saison when used in conjunction with other strains or Brett / Lacto. I find it to be less offensive as a solo strain than 3711.

 

[BadJustin]

Another vote in favor of Belle Saison when used in conjunction with other strains or Brett / Lacto. I find it to be less offensive as a solo strain than 3711.

Beer makes me find you less offensive.

 

[Gonzoillini1]

Beer makes me find you less offensive.

I swear I would've gone for the reach around had your folks not been closely watching our interactions.

I didn't want to be too forward on a first date.

<3

 

[liquiddegenerate]

Propping up some 644.

 

[jivex5k1]

Man... it seems like my beers always taste better before bottling than after. It's like they lose the acidity and turn out a bit too sweet after they are cold and carbonated.

I've basically just been using low hopping schedules with pilsen and wheat extract and throwing in mixed cultures. Let them ferment for 3 months and then bottle. Maybe I just need to wait longer before bottling.

 

[JCastle1]

Man... it seems like my beers always taste better before bottling than after. It's like they lose the acidity and turn out a bit too sweet after they are cold and carbonated.

I've basically just been using low hopping schedules with pilsen and wheat extract and throwing in mixed cultures. Let them ferment for 3 months and then bottle. Maybe I just need to wait longer before bottling.

Maybe condition longer? I've noticed my mixed fermentation stuff is considerably sweeter a couple weeks in vs 6-8 weeks later.

 

[jivex5k1]

Maybe condition longer? I've noticed my mixed fermentation stuff is considerably sweeter a couple weeks in vs 6-8 weeks later.

Yeah, asked a friend about it and he said the quickest ferments he does is 4 months on mixed cultures and thats on low gravity stuff.

 

[JCastle1]

Yeah, asked a friend about it and he said the quickest ferments he does is 4 months on mixed cultures and thats on low gravity stuff.

I meant bottle conditioning. Some of my mixed fermentation stuff is ready in 3-4 weeks and then I let it condition in the bottle for longer. With certain yeasts I can reach final gravity of 2 Plato in less than a week.

 

[Thorpe]

Man... it seems like my beers always taste better before bottling than after. It's like they lose the acidity and turn out a bit too sweet after they are cold and carbonated.

I've basically just been using low hopping schedules with pilsen and wheat extract and throwing in mixed cultures. Let them ferment for 3 months and then bottle. Maybe I just need to wait longer before bottling.

I meant bottle conditioning. Some of my mixed fermentation stuff is ready in 3-4 weeks and then I let it condition in the bottle for longer. With certain yeasts I can reach final gravity of 2 Plato in less than a week.

Agree on bottle conditioning for longer. I'm normally fine to bottle in 3-4 weeks once it hits 1.000 (though of course longer if in oak and you want barrel character too) and then 4-6 weeks in the bottle is the sweet spot. The caveat being that those are mixed fermentation saisons and not something I'd consider sour/wild.

 

[JCastle1]

The caveat being that those are mixed fermentation saisons and not something I'd consider sour/wild.

Same, didn't think of wild ales. For that you'd definitely want longer fermentation time, especially if using pedio.

 

[jivex5k1]

Same, didn't think of wild ales. For that you'd definitely want longer fermentation time, especially if using pedio.

Yeah, they all have a mix of lacto, sacch, brett and pedio. I'll give them more time.

 

[nanobrew1]

Yeah, they all have a mix of lacto, sacch, brett and pedio. I'll give them more time.

I typically let my sour bottles sit for 4-8 weeks after bottling. I tend to pick up yeast/fermentation off flavors otherwise.

 

[FTowne1]

I typically let my sour bottles sit for 4-8 weeks after bottling. I tend to pick up yeast/fermentation off flavors otherwise.

I've got a couple batches that fermented for a year, have been bottled for 5 months, and they're just now starting to taste "ok". I'm going to give them another 3-4 months before I bother opening another one.

 

[reverseapachemaster1]

I've got a couple batches that fermented for a year, have been bottled for 5 months, and they're just now starting to taste "ok". I'm going to give them another 3-4 months before I bother opening another one.

This is definitely my timeline for turbid mashed beers, even those fermented with lab blends.

 

[axeman91821]

Farmhouse Brewing has Cryo Hops up for order/pre-order if anybody's interested.

 

[Saind]

The heat killed my fermentation fridge, and it's going to be a 95 degree day. What do you guys think, will that kill my wit fermenting with WLP400?

 

[JCastle1]

The heat killed my fermentation fridge, and it's going to be a 95 degree day. What do you guys think, will that kill my wit fermenting with WLP400?

Woof, I coincidentally had the same issue about 4-5 years ago. Yeast didn't die but the beer was harsh.

 

[TripleSixHoppia]

The heat killed my fermentation fridge, and it's going to be a 95 degree day. What do you guys think, will that kill my wit fermenting with WLP400?

Bring it inside

 

[Saind]

Bring it inside

It's inside
I'm in Europe, we don't have AC in the house here.

I'm just hoping the shitload of grapefruit peel and Nelson will cover up the yeast

 

[MooseLang]

It's inside
I'm in Europe, we don't have AC in the house here.

I'm just hoping the shitload of grapefruit peel and Nelson will cover up the yeast

Keep it in the fridge and buy a couple bags of ice? Hope it's a well insulated fridge?