Random Brewing Thoughts

[coldcrash1]

We're starting an MTF podcast. More science and less dick and fart jokes. First guest is Richard Preiss of Escarpment Laboratories.

https://www.milkthefunk.live/podcast/

Subbed

 

[JCastle1]

Anyone tried Lallemand's New England strain yet?

 

[anteater1]

Just bought hops for the next year or so... 2 lb Citra, 2 lb Mosaic, 1 lb Azacca, 1 lb Amarillo, 1 lb Centennial, 1 lb Columbus, and 1 lb Ekuanot. I want to try out some new varieties in smaller quantities as well, I'm thinking Denali, Idaho 7 and Huell Melon.

 

[liquiddegenerate]

Just bought hops for the next year or so... 2 lb Citra, 2 lb Mosaic, 1 lb Azacca, 1 lb Amarillo, 1 lb Centennial, 1 lb Columbus, and 1 lb Ekuanot. I want to try out some new varieties in smaller quantities as well, I'm thinking Denali, Idaho 7 and Huell Melon.

IDK, that looks like the hop bill for 5 gallon batch of a duodecuplet New England style IPA.

 

[anteater1]

IDK, that looks like the hop bill for 5 gallon batch of a duodecuplet New England style IPA.

either that or 12 regular batches, haven't decided yet...

 

[Pneill3161]

either that or 12 regular batches, haven't decided yet...

This 2018 who does regular batches anymore? Gotta ghost pepper and mango everything now.

 

[JCastle1]

This 2018 who does regular batches anymore? Gotta ghost pepper and mango everything now.

You joke but I'm only waiting for mango season so I can actually make this. It's my favorite seasonal, tastes like Mexican candy.

 

[TripleSixHoppia]

We dropped the next episode of the MTF podcast with Lars Marius Garshol of Larsblog. These farmhouse beers he's been researching are really cool and my biggest inspiration lately.

https://www.milkthefunk.live/podcast/ep001

 

[jivex5k1]

We dropped the next episode of the MTF podcast with Lars Marius Garshol of Larsblog. These farmhouse beers he's been researching are really cool and my biggest inspiration lately.

https://www.milkthefunk.live/podcast/ep001

Hell yeah. These make my commute home much less rage inducing.

 

[More Betterness]

We dropped the next episode of the MTF podcast with Lars Marius Garshol of Larsblog. These farmhouse beers he's been researching are really cool and my biggest inspiration lately.

https://www.milkthefunk.live/podcast/ep001

Really enjoyed the first one so stoked on this! Refreshing to have a brewing podcast focused on actual technique and science.

 

[JCastle1]

Getting some sample packs soon, namely Lallemand's New England strain and Fermentis's SafAle BE-134. I'll be reporting back with results (eventually) if anyone is interested. Still have a few other brews to get out of the way first.

 

[smithj21541]

I haven't really been keeping tabs on this thread. I'm tempted to try an IPA using some lupulin powder, or cryo-hops. Anyone point me in the direction of a good place to order for Homebrew? I usually pretty good through Yakima valleyhops.com but they only have two varieties now.

 

[JCastle1]

I haven't really been keeping tabs on this thread. I'm tempted to try an IPA using some lupulin powder, or cryo-hops. Anyone point me in the direction of a good place to order for Homebrew? I usually pretty good through Yakima valleyhops.com but they only have two varieties now.

MoreBeer carries a few, I just bought some Citra yesterday.

 

[smithj21541]

MoreBeer carries a few, I just bought some Citra yesterday.

Morebeer was going to be my next stop. And funny enough Citra is pretty much what I was thinking.
Cheers!!

 

[YungCoolship]

I am really intrigued by the thought of fermenting with Kviek strain, although I can't really conceptualize what style of beer it would best fit... halp!

 

[JCastle1]

I am really intrigued by the thought of fermenting with Kviek strain, although I can't really conceptualize what style of beer it would best fit... halp!

I've heard IPA goes really well, I've never used it myself but also curious.

 

[TripleSixHoppia]

I am really intrigued by the thought of fermenting with Kviek strain, although I can't really conceptualize what style of beer it would best fit... halp!

Just just like standard ale yeast there is a range of flavors and each one will ferment differently at different temperature.

That said I love these strains because I never use temp control and ferment seasonally based on the weather in the house / garage. I can knock out at 100*f, pitch the yeast and it BEAST through. I've had a beer go from 1060 to 1012 in 48 hours.

We have a list of flavor profiles on this page http://www.milkthefunk.com/wiki/Kveik

I mostly do mixed ferments, but some other ideas I've seen

NEIPA: Voss / Simonaitis (https://www.mainiacalyeast.com/ will be releasing this soon)
Lager Style Light beers: https://mdbrews.com/2017/04/28/kveik-is-the-new-lager-or-at-least-the-strains-i-have-are/

My buddy DeWayne was doing a lot of cool stuff on https://www.facebook.com/kveikworldorder/. Hasn't updated in a long while but still tons of info.

 

[JCastle1]

Anyone got good tips for using spelt in a saison? I have my house saison that I'm pretty happy with (50% wheat malt, 30% pilsner, 10% oats) but I may be looking to change it up a bit.

 

[Saind]

Anyone got good tips for using spelt in a saison? I have my house saison that I'm pretty happy with (50% wheat malt, 30% pilsner, 10% oats) but I may be looking to change it up a bit.

You brewing 90% beers?

 

[JCastle1]

You brewing 90% beers?

****, I meant 60% wheat.

 

[Saind]

****, I meant 60% wheat.

How the **** do you filter that? I get issues with as low as 40% wheat

 

[JCastle1]

How the **** do you filter that? I get issues with as low as 40% wheat

Super slow lauter, usually around 2 hours. I did the math and the ratios are actually closer to 52:40:8. I really like the results though, super light, fluffy, and versalite base that I've used for all sorts of fruits and dry-hopping.

 

[FTowne1]

How the **** do you filter that? I get issues with as low as 40% wheat

I used to mash in up to 50% wheat in a cooler with a bazooka screen/dump valve. Never once had a stuck mash.

 

[Gonzoillini1]

It is kind of ****** up when I can brew on most commercial systems up to 7 bbl, but feel intimated by brewing on a 1/2 bbl electric system.

Learned more yesterday about electric brewing systems than I knew combined prior to yesterday though.

 

[TripleSixHoppia]

It's depressingly sad how bad The Brewing Network shows are now. I tried to listen to Mitch from Speciation on the Sour Hour. Maybe 20 minutes worth of info broken up into two, hour long shows. Then the first 30 minutes of each show is commercials and unrelated banter. Then add in 2 more commercial breaks. -_______-

 

[docreight1]

It's depressingly sad how bad The Brewing Network shows are now. I tried to listen to Mitch from Speciation on the Sour Hour. Maybe 20 minutes worth of info broken up into two, hour long shows. Then the first 30 minutes of each show is commercials and unrelated banter. Then add in 2 more commercial breaks. -_______-

Scott is literally clueless about the subject matter of the podcast he co hosts. Just let jay and the guests get down in the weeds and turn Scott’s microphone off.

 

[YungCoolship]

It is kind of ****** up when I can brew on most commercial systems up to 7 bbl, but feel intimated by brewing on a 1/2 bbl electric system.

Learned more yesterday about electric brewing systems than I knew combined prior to yesterday though.

Any fun facts or noteworthy things to mention? I'm moving within the next month and am considering going the electric route at the new house.

 

[Gonzoillini1]

Any fun facts or noteworthy things to mention? I'm moving within the next month and am considering going the electric route at the new house.

Well it is pretty much the same as brewing with propane / natural gas, but MAKE SURE you have liquid in a kettle prior to turning on your heating elements or you are going to have a bad time / burn up equipment. The auto-sparge was giving us all sorts of issues, but I think that has as much to do with our unfamiliarity with it as anything else.

Make sure you are actually pulling liquid if you are going to do a recirculating mash as one of the pumps had a blockage that thankfully someone noticed before burning up the pump.

We got to a boil much more quickly on this system (18 gallons preboil down to about 15.5 gallons after a 60 minute boil) than I would have predicted based on my propane based system as well, so if you are like me and multitask while coming to a boil keep an eye on the kettle.

Can't really think of much else that came up, but if you have any specific questions let me know and at worst I can relay them to my friend who runs the homebrew shop we were brewing at that day.

Cheers!

 

[YungCoolship]

Well it is pretty much the same as brewing with propane / natural gas, but MAKE SURE you have liquid in a kettle prior to turning on your heating elements or you are going to have a bad time / burn up equipment. The auto-sparge was giving us all sorts of issues, but I think that has as much to do with our unfamiliarity with it as anything else.

Make sure you are actually pulling liquid if you are going to do a recirculating mash as one of the pumps had a blockage that thankfully someone noticed before burning up the pump.

We got to a boil much more quickly on this system (18 gallons preboil down to about 15.5 gallons after a 60 minute boil) than I would have predicted based on my propane based system as well, so if you are like me and multitask while coming to a boil keep an eye on the kettle.

Can't really think of much else that came up, but if you have any specific questions let me know and at worst I can relay them to my friend who runs the homebrew shop we were brewing at that day.

Cheers!

Have you noticed an increase in efficiency?

 

[Gonzoillini1]

Have you noticed an increase in efficiency?

It's hard for me to say as I haven't done the 1:1 comparison between my malt, grain mill, and my system vs. my buddies system. Having said that we were right around 80% on this batch and I typically get about 75% on my "traditional" 3 tier propane system for beers under 1.070.