Homebrewers - Whats Fermenting?

[HIM*]

Make a raisin tincture?

I thought about this, specially raisins soaked in fireball, but I wouldn't be allowed to do it that way at the brewery as alcohol tinctures are a no go. I think there's some potential doing it that way for sure though

How about hopping with a little Nelson for flavor. Add a grapey flavor in the background.

Trying to keep hops out of it as much as possible. I don't want wash out the doughy notes and would rather not have to source a bunch of Nelson to scale it up. Love that hop though. Wynwood did a Nelson dry hopped blonde that was killer.

Maybe blend in some caramel 150L and roasted barley/black patent, just a touch to give a dryness to the sweetness of the crystal/caramel malts. Raisins = dried grapes. It shouldn't impact the color to badly. Get a nice red out of it.

The special b is a 180 Belgian crystal so we're thinking along the same lines. A touch of RB or maybe a little pale chocolate crossed my mind too but I figure I can bring those in later. I've never used this much special b so I thought it would be smart to start simple and add from there. Now I didn't really want to do that but sometimes I've gotta show some restraint lol.

 

[nic]

CIP the conical. Also the bright tank and plate chiller. Getting ready for tomorrow's brew.

 

[MoldMan]

I thought about this, specially raisins soaked in fireball, but I wouldn't be allowed to do it that way at the brewery as alcohol tinctures are a no go. I think there's some potential doing it that way for sure though



Trying to keep hops out of it as much as possible. I don't want wash out the doughy notes and would rather not have to source a bunch of Nelson to scale it up. Love that hop though. Wynwood did a Nelson dry hopped blonde that was killer.



The special b is a 180 Belgian crystal so we're thinking along the same lines. A touch of RB or maybe a little pale chocolate crossed my mind too but I figure I can bring those in later. I've never used this much special b so I thought it would be smart to start simple and add from there. Now I didn't really want to do that but sometimes I've gotta show some restraint lol.

Definitely stay with the Special B. The C150 is English and has a toasty caramel flavor that would match well. Another thought would be adding some Munich for some crusty flavor. If adding more crystal/caramel malts is not your thing might I suggest brown malt? I've found it gives me a noticeable caramel flavor with out the added sweetness.

You've got me thinking. May have to set up a small 2 gallon brew system soonish.
Need to clone Alpine's Nelson. Miss my smoked beers and black cream ale. May have to see if Jonathan has any room in a fridge for lagering.

Off the cuff:
Vienna
Munich
Brown
Special B
Maybe some flaked wheat/rye to help with head retention and crusty flavors
Carafa special lll for color and dryness

Hops:
Millennium at 60
Nelson at 15 ish

IBU'S : 15/20
SG 1045
FG 1014

Mash at 158/160 till conversion
Yeast : S04/WLP007 at 65f

 

[BrewinHooligan]

Definitely stay with the Special B. The C150 is English and has a toasty caramel flavor that would match well. Another thought would be adding some Munich for some crusty flavor. If adding more crystal/caramel malts is not your thing might I suggest brown malt? I've found it gives me a noticeable caramel flavor with out the added sweetness.

You've got me thinking. May have to set up a small 2 gallon brew system soonish.
Need to clone Alpine's Nelson. Miss my smoked beers and black cream ale. May have to see if Jonathan has any room in a fridge for lagering.

Off the cuff:
Vienna
Munich
Brown
Special B
Maybe some flaked wheat/rye to help with head retention and crusty flavors
Carafa special lll for color and dryness

Hops:
Millennium at 60
Nelson at 15 ish

IBU'S : 15/20
SG 1045
FG 1014

Mash at 158/160 till conversion
Yeast : S04/WLP007 at 65f

Planning on some lager brews towards the end of summer

 

[MoldMan]

Planning on some lager brews towards the end of summer

Should have one in the can by now so it would be ready for October

 

[BrewinHooligan]

Should have one in the can by now so it would be ready for October

Beginning of August, should only take two months for my octoberfest

 

[MoldMan]

Not if your using a German yeast strain. 6 months and you get that unique German twang. Go from "Hey not bad." To "Holy shit that's good!!!!!"


I'm my opinion.......

 

[HIM*]

If adding more crystal/caramel malts is not your thing might I suggest brown malt? I've found it gives me a noticeable caramel flavor with out the added sweetness.

Whats the most brown malt you've used in one go? I was supposed to cover it in my malt experiments but never got to it. Ive heard of people using it as a base for porters though I can't say I've had one or ever brewed my own that way. I had a couple really nice English porters last night so its got me thinking about it.

 

[MoldMan]

Whats the most brown malt you've used in one go? I was supposed to cover it in my malt experiments but never got to it. Ive heard of people using it as a base for porters though I can't say I've had one or ever brewed my own that way. I had a couple really nice English porters last night so its got me thinking about it.

If I remember correctly it was a pound in a smoked Porter. Added a beautiful warm caramel note that wasn't there in a previous batch. Subbed for a pound of Marris Otter.

 

[MoldMan]

Correction. 3/4#.

Cherry smoked Porter.
SG:1061
FG:1015
Shooting for 30ish IBUs
7gallon batch size.

9.0lb (64.9%) Maris Otter; Crisp added during mash
.75lb (5.4%) Carastan,Light Malt; Great Western added during mash 2.0lb (14.4%)
Chery Smoked Malt; Breis added during mash
0.75lb (5.4%) Brown; Crisp added during mash 0.75lb (5.4%)
Chocolate Malt, Briess; Breiss added during mash 6.0oz (2.7%)
Crystal 150; Muntons added during mash 4.0oz (1.8%)
Carafa Special® TYPE II; Weyermann added during mash .7oz (100.0%) Millenium, sub for Columbus (15.3%) added during boil, boiled 60.0m 1.0ea Imersion chiller added during boil, boiled 15.0m 1.0ea
Whirlfloc Tablets (Irish moss) added during boil, boiled 10.0m 1.0ea Servomiacies (Yeast Nutrient) added during boil, boiled 10.0m 1.0ea Fermentis S04 Safale S04

 

[HIM*]

Ive had some Mandarina Bavaria hops Ive been meaning to use so Im trying something a little different today. German style APA...

OG - 1.048
FG - 1.010
IBU - 33.4
ABV - 5%
Yeast - Notty

Grain - single infusion, 60 min @ 152f

6.5# German Pils
2# Vienna
4oz Carapils
4oz Acid

Boil - 90 min

.5oz Mandarina Bavaria @ 60
1.5oz Mandarina Bavaria + Whirlfloc @ 10
1oz Mandarina Bavaria @ flameout

Dry Hop - I'll decide after it ferments out but I'm thinking 2-3oz

 

[sweemzander]

2 meads in the works. Blueberry melomel & a traditional with star thistle honey out of michigan. Both are about 2 weeks into primary

Sent from my SCH-I545 using Tapatalk

 

[BrewinHooligan]

Ive had some Mandarina Bavaria hops Ive been meaning to use so Im trying something a little different today. German style APA...

OG - 1.048
FG - 1.010
IBU - 33.4
ABV - 5%
Yeast - Notty

Grain - single infusion, 60 min @ 152f

6.5# German Pils
2# Vienna
4oz Carapils
4oz Acid

Boil - 90 min

.5oz Mandarina Bavaria @ 60
1.5oz Mandarina Bavaria + Whirlfloc @ 10
1oz Mandarina Bavaria @ flameout

Dry Hop - I'll decide after it ferments out but I'm thinking 2-3oz

It's a fun hop to play with. At CBC 2014 I met with the German hop growers that sent me home with samples. It's very unique and I think you will enjoy it.

 

[HIM*]

It's a fun hop to play with. At CBC 2014 I met with the German hop growers that sent me home with samples. It's very unique and I think you will enjoy it.

From the wort smell I have a feeling its going to not only be good but also different. Has that sort of dank herbal character I get from German hops but with some soft peach-orange notes. Almost like a northwest style pale gone german. I loved the Wit I made with this hop, its the perfect hop for it, but its so subtle in the grand scheme it doesn't fully do it justice. Now I'm thinking Belgian white IPA lol.

 

[BrewinHooligan]

From the wort smell I have a feeling its going to not only be good but also different. Has that sort of dank herbal character I get from German hops but with some soft peach-orange notes. Almost like a northwest style pale gone german. I loved the Wit I made with this hop, its the perfect hop for it, but its so subtle in the grand scheme it doesn't fully do it justice. Now I'm thinking Belgian white IPA lol.

I like how you think! I bet that would be fantastic.

 

[BrewinHooligan]

My brew/business partner just sent me a pic of our blonde ale. Pretty sure this thing is infected.

 

[jasonsbeer]

My brew/business partner just sent me a pic of our blonde ale. Pretty sure this thing is infected.

Looks like it. Bummer.

How does it taste? You could call it happy accident lambic.

 

[BrewinHooligan]

Looks like it. Bummer.

How does it taste? You could call it happy accident lambic.

Hint of lacto sourness on the finish. Not bad and very faint at the moment. Figure if I keg it and drink it fast enough it won't be bad. We will see

 

[HIM*]

Maybe pull off a couple growlers to stick to the side. One to age a little longer and develop and the other to propagate from if it turns out you like whatever got in there.
Any clue on the source of the infection?

 

[BrewinHooligan]

Maybe pull off a couple growlers to stick to the side. One to age a little longer and develop and the other to propagate from if it turns out you like whatever got in there.
Any clue on the source of the infection?

That's a good idea with the growlers. It was windy that day and took a while to chill with the immersion chiller. I'm thinking we may have picked up something while it was chilling uncovered. Another reason to break down and buy the plate chiller.