Homebrewers - Whats Fermenting?

[BrewinHooligan]

So my first 2 attempts at a Berliner were unfortunately dumped. One because it was pretty much all cheese and no tartness after 6 days and the other batch that I mash hopped never took off at all. I'm not dealing with Brett or the one possibly still had potential. So after a ton of reading I'm ready to try this again with some improvements...

1. Ordered Omega Labs OYL605. Everything I've read seems this stuff is perfect for quick Berliners. Grain is unpredictable and the strains seem better than probiotics. 24-48 hours at 60-90f is much easier than maintaining ~110f.

2. Until I've got the process for the bugs dialed in I'm not wasting the time and clean up of running an AG mash. I'm thinking Bavarian Wheat extract should work fine on its own.

3. Less head space. I think this was part of the cheese problem. Instead of leaving enough headspace for the yeast I'm going to shoot for a bigger batch size. Then before I pitch the yeast I can draw off 2L or so to use to maintain the lacto culture for future sours.


Hopefully by about this time next week I'll be posting back with some good news.

Sour mashing is tricky. To keep the lacto and not get the nasty pedio you need to flush the headspace with Co2 and then cover with something like plastic wrap and make sure it is sealed tight. Timing is important too, I wouldn't sour mash any longer than 72 hours and would probably stick to about 48. I'm no expert, have only done it once and mash sat for 4 days and was absolutely vile. Will be interested in your results. The house I moved into has a blood orange tree and I would love to make a blood orange Berliner.

 

[HIM*]

On a separate note I think I came up with a near Budweiser clone by accident when experimenting with Special Roast. I'm not a BMC guy but I'm almost 100% certain one of those uses Special Roast and I think it's Bud. It's a very distinct grainy/sourdough like taste. Much different from the toasted bread like notes of biscuit malt.
The recipe was a simple 94/6, MO/Speacial Roast. FWH with EKG to around 18 IBU. I'd say this is a good percentage for this malt, it's easily noticeable but not overpowering.

 

[HIM*]

Sour mashing is tricky. To keep the lacto and not get the nasty pedio you need to flush the headspace with Co2 and then cover with something like plastic wrap and make sure it is sealed tight. Timing is important too, I wouldn't sour mash any longer than 72 hours and would probably stick to about 48. I'm no expert, have only done it once and mash sat for 4 days and was absolutely vile. Will be interested in your results. The house I moved into has a blood orange tree and I would love to make a blood orange Berliner.

Blood orange Berliner sounds fantastic. My pink lemon tree(yes they exist lol) is setting fruit and I'd love to do something similar, or possibly a gose.

I read way too many nightmares with sour mashing and it seems unreliable. So I've dedicated 2 of my glass carboys to the cause which I think will work better being glass. I didn't purge them though which is most likely what caused the one batch to get cheesy like it did. Next batch will have less headspace and I'll make sure to purge.
If this OYL605 is as good as everyone says I think it will also make a huge difference. I've read multiple mentions of people getting the ph down to 3.2-3.5 in 18-24 hours. With that narrow of a window the bad bugs don't have much time to ruin things.

 

[Iholmes]

Also, anyone else looking to grow their own hops, yakimavalleyhops.com has the best prices on rhizomes I have found a $3.50/ea and shipping isn't bad either.

I just got an email from brewsmith about growing your own hops. If you didn't get it pm me your email and I'll forward it to you

Also I hope they get you all fixed up soon

 

[HIM*]

When your in the mood to beer nerd it out with a pint and a smoke give this a read.... http://mmbr.asm.org/content/77/2/157.full

Its an article called The Microbiology of Malting and Brewing and has some real deep info. Cool stuff on sours too about 1/3 the way in.

 

[BrewinHooligan]

So I had a buddy switch me back to Windows 7 from Windows 10. My BeerSmith didn't transfer over and while I was able to find all my recipes I'm gonna have to buy it again. Fml

 

[jasonsbeer]

So I had a buddy switch me back to Windows 7 from Windows 10. My BeerSmith didn't transfer over and while I was able to find all my recipes I'm gonna have to buy it again. Fml

I've been using Brew Target for a long time. Not as snazzy as Beer Smith, but a great program. Even better, its free.

 

[HIM*]

Lousy but Im glad to hear you still have your recipes. Good time to make sure those are backed up or written down somewhere.

I've been using Brew Target for a long time. Not as snazzy as Beer Smith, but a great program. Even better, its free.

How accurate is it?

 

[BrewinHooligan]

I've been using Brew Target for a long time. Not as snazzy as Beer Smith, but a great program. Even better, its free.

I'm hooked on BeerSmith, the water volume and temp calculations are spot on for me, especially when it comes to decoctions. I do have everything backed up on my external hard drive thankfully. I was freaking out for a minute as I'm working with a business partner to write up a business plan to start up a brewery and we have been working hard to tweak recipes. I will probably put the info on his computer as well as a back up, backup

 

[jasonsbeer]

Lousy but Im glad to hear you still have your recipes. Good time to make sure those are backed up or written down somewhere.
How accurate is it?

Very good in my experience. I would say it's far more accurate than I am.

Probably not as plug-and-play as Beer Smith (I've never used Smith). It took one or two brews to dial it in, but working solid for several years now. I started using it when I began all-grain brewing. Things like heat loss to equipment or water loss to grain I didn't know, so I used the suggested values. Just needed to tweak a little bit.

I've never felt like I needed to change.

 

[HIM*]

Mashing a Hef and enjoying a Tat PC

 

[Iholmes]

Just started the boil on the BOTL RIS, really excited for how this beer will turn out. I plan to make 3-4 batches over the coming weeks

Definitely the darkest beer I've ever brewed and I've made a couple batches of oatmeal stout

 

[BrewinHooligan]

Used my new system yesterday to brew up 10gal of my red ipa. There were a few hiccups but in the end there was beer. No pics because my phone is broke to hell and i didnt grab my tablet. If anyone here knows how to fix a chugger pump that isnt working right let me know. I pulled the head and the impeller and magnet all look good. I'm afraid the pump itself may have outlived its usefulness

Sent from my SM-T217S using Tapatalk

 

[HIM*]

Just started the boil on the BOTL RIS, really excited for how this beer will turn out. I plan to make 3-4 batches over the coming weeks

Definitely the darkest beer I've ever brewed and I've made a couple batches of oatmeal stout

Just my 2 cents here but if you do end up brewing 3-4 batches I'd do some variations. Oak aged, coffee, chocolate...that sort of thing. I think this recipe would do lovely on oak or cocoa nibs.

Used my new system yesterday to brew up 10gal of my red ipa. There were a few hiccups but in the end there was beer. No pics because my phone is broke to hell and i didnt grab my tablet. If anyone here knows how to fix a chugger pump that isnt working right let me know. I pulled the head and the impeller and magnet all look good. I'm afraid the pump itself may have outlived its usefulness

Are you maybe missing any tiny pieces from taking it apart? Our pumps have some pretty small parts that they won't work right without and they're very easy to lose.
The only other thing I've run into is air pockets in the system not letting the pump get primed but I imagine you would have figured that out if that was it.

 

[BrewinHooligan]

Just my 2 cents here but if you do end up brewing 3-4 batches I'd do some variations. Oak aged, coffee, chocolate...that sort of thing. I think this recipe would do lovely on oak or cocoa nibs.




Are you maybe missing any tiny pieces from taking it apart? Our pumps have some pretty small parts that they won't work right without and they're very easy to lose.
The only other thing I've run into is air pockets in the system not letting the pump get primed but I imagine you would have figured that out if that was it.

Yeah, no small pieces missing. It was doing the same thing before it came apart and i was sure to have the pump primed to avoid cavitation. I will wind up tearing the whole thing apart to make sure it is clean and lubricated correctly and try again before ordering a replacement.

 

[Eric]

Repeat of first beer and other same malt bill but mosaic hops.

 

[BrewinHooligan]

View attachment 78916
Repeat of first beer and other same malt bill but mosaic hops.

Love those fermenters. What size are they? I know the owner of Stainless Brewing. A real good guy that also enjoys cigars.

Finally got my phone fixed so I can show off the maiden run of my new to me Top Tier system. Still tweaking and figuring it out.

 

[Lezanstar]

10 gal Cascade American Pale Ale. Loving this Indiana weather in March.

 

[BrewinHooligan]

10 gal Cascade American Pale Ale. Loving this Indiana weather in March.

Is that all cascade or do you add some different hops as well? Trying to decide what to brew next, have a strong feeling it will be my single hoped with Mosaic Saison

 

[Eric]

Love those fermenters. What size are they? I know the owner of Stainless Brewing. A real good guy that also enjoys cigars.

3.5g - my only quibble is the base design. I also have their 5.5g kettle.