Homebrewers - Whats Fermenting?
- Thread starter BeerAdvocate
- Start date
Haven't posted in a little. I am about to start dealing with the sour I brewed back in March or so. I am going to try my hand at apricots in this batch. Ive done local tart cherries and the last harvest was bad, and I have some apricots from the same place frozen.
I just have to bottle a sour stout from last year that's been chilling in kegs since before Christmas. That way I can get this beer into the kegs for eventual bottling.
I just have to bottle a sour stout from last year that's been chilling in kegs since before Christmas. That way I can get this beer into the kegs for eventual bottling.
Yep. You're in.
Good to see it getting some action. How are the Jeckel's holding up?Sparge is almost done on this saison in the mash tun @MoldMan smacked me with. Think the grains got milled a little too much, this thing is draining so slow even with 1/2lb of rice hulls added. Cheers!
I'm loving it. This one was gifted to me and I'm wishing I would have bought some.
On Friday I brewed a Chocolate Wheat 1 Gal batch as an experiment in my first try at recipe building. With a little help fromBH as well. The grain bill was:
1.25 lb German 2 row
1 lb Wheat
1.5 oz of Chocolate malt
1 oz of C80
Hops: SAAZ, .5 oz
US-05
1.25 lb German 2 row
1 lb Wheat
1.5 oz of Chocolate malt
1 oz of C80
Hops: SAAZ, .5 oz
US-05
Had to rig a blowoff tube on the saison yesterday evening. This is the most violent fermentation I've ever had. The White Labs WLP568 has really gone crazy. It had stopped blowing off by this morning so when I am done with work in a little bit I will re-assemble the airlock. The fermentation smells magical though with all the mosaic I used. I have some high hopes for this one.
Thanks. I was wondering how much roasted flavor I would get. I will try that next time if I want to change it.
Also, I put in 3/4 tsp of baking cocoa powder at flame out. And whats coming out of thr airlock sure does smell chocolatey!
Gravity sample of the saison I brewed last weekend single hopped with Mosaic. Probably the best saison I've ever brewed. Clocking in at about 8%abv right now. Gonna have to rebrew this one with a quickness.
Finally got around to brewing the chocolate wit this past weekend that I was supposed to brew forever ago. Not totally to style but went with half MO and half red wheat for a grist. Started fermentation at 64 and let it ramp up to 75 on its own over time. I was talking to the brewer from Barrel of Monks and this was his recommendation so I'm trying it out. Half will get kegged with 2oz cocoa nibs and the other half will get a little lactic acid and be more of a Berliner/wit hybrid.
If the rain holds off this weekend I'll be brewing a RIS. Something in the 10+ ABV range. We'll finally see what this Yorkshire can really do. I'm debating if I should take the second runnings and make a holiday ale.
If the rain holds off this weekend I'll be brewing a RIS. Something in the 10+ ABV range. We'll finally see what this Yorkshire can really do. I'm debating if I should take the second runnings and make a holiday ale.
@BrewinHooligan
Tried out one of the sour beers you gave me. Pretty dam good! Spicy grapefruit, sour goodness. Clear as a bell. Hoppy as all get out too. Thx!
Tried out one of the sour beers you gave me. Pretty dam good! Spicy grapefruit, sour goodness. Clear as a bell. Hoppy as all get out too. Thx!
Glad you liked it! I was proud of that one
Grapefruit bomb. That's what I'll call them.
Nice I'm getting ready to keg this wit I plan on souring half of. Sort of going for the same tart and citrusy thing. Samples were nice but not wanting to go overboard I went too light on the orange and coriander so I'm thinking of dry hopping the keg with some. If it comes out good I might do a pink lemon version come March when my tree blooms.
RIS will be happening tomorrow. Grain bill is so big I'll have to run a double mash in the braumeister but I'm looking forward to it. Should look something like...
Maris Otter - 66%
Flaked barley - 10%
Black roast barley - 10%
Chocolate - 10%
Special B - 4%
1# maltodextrin
~50IBU with Kent Goldings and a huge starter of Yorkshire ale. OG around 1.110 and FG around 1.034 or wherever the yeast kicks. I'm mashing at 155 instead of my usual 160 so we'll see how how much attenuation I end up getting.
RIS will be happening tomorrow. Grain bill is so big I'll have to run a double mash in the braumeister but I'm looking forward to it. Should look something like...
Maris Otter - 66%
Flaked barley - 10%
Black roast barley - 10%
Chocolate - 10%
Special B - 4%
1# maltodextrin
~50IBU with Kent Goldings and a huge starter of Yorkshire ale. OG around 1.110 and FG around 1.034 or wherever the yeast kicks. I'm mashing at 155 instead of my usual 160 so we'll see how how much attenuation I end up getting.
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Braumeister? How do you like it?