31
All Grain Brewing / Re: My first brew
« on: October 22, 2012, 01:42:13 PM »
Sounds like a pretty successful brew day. Hell as long as it tastes good I'd say it was a great success! Congrats!
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32
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 18, 2012, 10:50:27 AM »I can't read it without having some kind of hoppy beer to accompany it.I think that is a requirement...
33
Equipment and Software / Re: Staining
« on: October 18, 2012, 10:48:44 AM »Actually you should finish all sides the same whether you can see it or not. Wood is always taking on or releasing moisture depending on its surroundings. If only one side is sealed it will do this unevenly and result in warping and cracking.+1 Especially with your construction the slats will allow water through and never under estimate the power of water to run on the underside of wood.
Kris
Really nice build!
34
Beer Recipes / Re: Recipe help for WLP644
« on: October 16, 2012, 07:21:42 AM »My grain bill is pilsner, spelt, and a bit of munich, mashed at 150, with an OG of 1.052. Hopped with Saaz and Styrian Goldings. Fermented in the upper 60s.What percent of spelt did you use?
35
Beer Recipes / Re: Recipe help for WLP644
« on: October 16, 2012, 07:20:23 AM »This was exactly one of my concerns with lots of hops and the esters this yeast is said to produce.A saison might be. What about exploring the hoppy side of things?
Here's one idea:
http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html
For what it's worth, the Brett IPAs I tried at GABF were a muddled mess
36
Beer Recipes / Re: Recipe help for WLP644
« on: October 15, 2012, 07:22:50 PM »
Do you think if you mashed higher the yeast might have struggled and produced more esters? I get the feeling a higher more dextrinous wort is the norm based on articles I have read and other post in the forum.
A saison might be. What about exploring the hoppy side of things?
A saison might be. What about exploring the hoppy side of things?
37
Beer Recipes / Recipe help for WLP644
« on: October 15, 2012, 12:14:48 PM »
I picked up a vial of WLP 644 Brettanomyces bruxellensis Trois I found in the 1/2 off bargain bin at my LHBS. The vial is past its expairation date but I plan to make a lager size starter to grow the culture.
The WL website says this strain is traditionally used for 100% Brett fermentations and "produces a slightly tart beer with delicate characteristics of mango and pineapple."
I would like to do a 100% brett ferment but I don't have any experience with this yeast and have only made one sour beer to date so I am looking for guidance. Ideas?
The WL website says this strain is traditionally used for 100% Brett fermentations and "produces a slightly tart beer with delicate characteristics of mango and pineapple."
I would like to do a 100% brett ferment but I don't have any experience with this yeast and have only made one sour beer to date so I am looking for guidance. Ideas?
38
General Homebrew Discussion / Re: New Baby Boy - New Brew!
« on: October 15, 2012, 11:39:11 AM »
Congrats! +1 on the session beer for ma'ma. Almost 2 years ago I did the same and in return my wife let me off the hook with a lot of late night feedings.
39
Other Fermentables / Re: Sulfur aroma in cider
« on: October 15, 2012, 10:21:18 AM »I'm curious about the hop addition. Anyone else do this?As am I. Maybe it is me but 1/2 oz for a 1 gallon batch (assuming no blending) seems like a lot...
40
Wood/Casks / Re: Jim Beam --> Allagash Curieux --> ???
« on: October 14, 2012, 05:17:24 AM »
My club and I have done the exact thing. Yesterday we filled our barrel with an Old Ale. We all brewed the same basic beer with some extract and all-grain batches. Before filling the barrel smelled very sweet with boozy, bourbon aromas. Once the barrel was full the blended beer was great. The sample we pulled off the taste already had some bourbon flavor. I'm not sure if Allagash used this barrel or not (we assume they did). I think we are only going to leave it in there a month or two.
We have already talked about the next batch to fill it with, most likely to be a Barleywine. I think the first batch maybe two you will get some bourbon flavor but like guido said mostly oak. I think a imperial porter or RIS are both great options. Really anything that can stand some bourbon and oak would be great.
We have already talked about the next batch to fill it with, most likely to be a Barleywine. I think the first batch maybe two you will get some bourbon flavor but like guido said mostly oak. I think a imperial porter or RIS are both great options. Really anything that can stand some bourbon and oak would be great.
42
Pimp My System / Re: Sculpture Build For The Non-Mechanical Brewer
« on: October 10, 2012, 06:39:24 AM »Why not build it out of wood? Wood is much easier to work with and is cheaper than welding a steel one. I have a 3-tier wooden gravity fed system, it works great.I did the same thing. Although mine is technically a 2-tier since my burner is seperate. I made mine out of 4x4's and notch cut for the 2x4 cross members. It is solid. The one down side is it is more flamable than metal
43
Ingredients / Re: Spent Grain as Compost?
« on: October 09, 2012, 09:52:00 AM »
Mixing in brown debris (dried leaves and grasses) will help keep the smell down and reduce mold.
44
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 04:39:21 PM »I wouldn't do anything for another 2-3 weeks.I agree with Denny and Morti. Let it be for at least 2 weeks.
Oh and good to hear you have a coon cat.
45
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 08:54:51 PM »They do peel off okay if you're looking to then submit a couple of bottles to competition.Thanks! That's was my reasoning.