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Messages - chezteth

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1
All Grain Brewing / Re: Cherry Berliner
« on: May 14, 2019, 12:05:10 AM »
So I'm looking to brew this recipe.
https://www.homebrewersassociation.org/homebrew-recipe/cherry-weisse/?type=success&msg=You%20have%20been%20logged%20in%20successfully!
My main question is regarding the lactobacillus.  So I know I have to have sour dedicated equipment. The recipe is a little vague on the yeast side. Do I pitch the lactobacillus and the yeast at the same time?
I've read a few articles on sour brewing and have gotten multiple answers.

Also how long does fermentation  usually take for lactobacillus  sours. Some sites claim 2-3 years but didn't specify lactobacillus just general sours which I feel is more for wild sours. Any and all help/advice is always appreciated.
My understanding of the recipe is to pitch the yeast and lactobacillious at the same time. I would expect it to take 3-6 months for the acidity to develop. It could take longer depending on the temperature it's kept at.

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2
Ingredients / Re: Lemondrop Hops
« on: May 09, 2019, 05:28:52 PM »
My wife uses Citra and Lemondrop together in her session IPA, er pale ale. It has a very noticeable citrus/lemon flavor to it.

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3
Equipment and Software / Re: scale for grain
« on: April 16, 2019, 05:22:56 PM »
I use the ultraship ultra 55. You can get it through morebeer!, and it can weight lbs for grain, ounces for hops, and grams for yeast. That covers everything I need. I've checked its accuracy with all and am pleased with the results.

Thanks. I went with something similar to this for half the price.
What?

https://www.amazon.com/ACCUTECK-W-8250-50bs-Digital-Adapter-Silver/dp/B00SMHWZ42/ref=mp_s_a_1_1?crid=3NBT78T5BY4H1&keywords=accuteck+scale&qid=1555383911&s=gateway&sprefix=accute&sr=8-1

I’m a sucker for price and good reviews. Code for cheap and lazy...
I have that scale also. It works well, especially for the price.

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4
All Grain Brewing / Re: Raw ale?
« on: April 13, 2019, 01:36:59 AM »
I have not done raw ale brewing yet. I've been very intrigued by it. My understanding from reading about various farmhouse styles is that the mash temp can be above the pasteurization temp, especially if you perform a mashout. This will prevent any spoilage bacteria from growing. Hope this helps.

Cheers,
Brandon

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5
Yeast and Fermentation / Re: yeast and led light
« on: April 12, 2019, 05:46:51 PM »
I keep my starters in my kitchen and have never worried about the light affecting them. If you add hops to your starters then I would be concerned about light exposure. Just my $0.02

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6
Equipment and Software / Re: Thermometer Recomendations
« on: February 10, 2019, 07:30:34 PM »
I have the Thermoworks RT600C. It doesn't respond as fast and isn't quite as accurate as the Thermapen. However, it's only $24. After having it for 5 years it still works well.

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7
Yeast and Fermentation / Re: temps
« on: February 10, 2019, 07:20:24 PM »
Quick and basic question: After the first week or two of ferment under proper temps., gravity now being mostly unchanged or even if there is a stuck ferment, is it alright to raise temps to mid-high 70's--above "optimal" temps for that yeast strain?

Or, always keep temps in range?
Yes, it's ok to raise the temp.

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8
Yeast and Fermentation / Re: Norwegian Kveik
« on: February 06, 2019, 01:05:14 AM »
I have used the Voss Kveik yeast a few times. I have brewed a cream ale type, session IPA and a double IPA with it. I like the orange character it imparts in the beer. It works well with citrusy and tropical fruity hops. I have not brewed a traditional Norwegian recipe. Although, it sounds like it could be fun & interesting.

Cheers,
Brandon

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9
General Homebrew Discussion / Re: Habanero Friendly Hops
« on: February 04, 2019, 06:33:50 PM »
Were you making a habanero beer what hop(s) would you use for a hoppy style of beer?

I used 100% Centennial in my strong ale and felt that I couldn’t discern either flavor, which wasn’t bad, but seemed to meld together into something I couldn’t recognize. I’m not sure if it’s a something to consider or not but I feel I’d almost prefer a hop that’s more habanero flavored. And though that’s a tall order as far as I know I’d still like to hear ideas of hops that would play nicely. Recommendations?
I've brewed an imperial IPA with the 7 "C" hops then added a tincture made with fresh habaneros. It works out very well. I also agree that tropical fruity hops would also work well.

Cheers,
Brandon

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10
The Pub / Re: I was listed in Forbes
« on: December 28, 2018, 07:44:10 PM »
Congratulations! I didn't realize you were part of Tribute Brewing. I get to Eagle River each summer for the Up North Beerfest. I try to get there early enough on that Friday so I can get to Tribute for a beer or two. It's always a fun time and you have some great beers!

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11
The Pub / Re: Merry Christmas to all...
« on: December 25, 2018, 05:05:16 AM »
Merry Christmas!

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12
General Homebrew Discussion / Re: Merry Christmas
« on: December 25, 2018, 05:04:44 AM »
Merry Christmas! I've been drinking bourbon over the weekend. I'm patiently waiting for my hefeweizen to be properly carbonated.

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13
All Things Food / Re: Spent Grain Bread
« on: December 18, 2018, 06:04:47 PM »
Those look delicious! I haven't attempted using spent grain in bread yet but I'll have to give it a try.

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14
Yeast and Fermentation / Re: Primary sacc to low for sour secondary?
« on: December 11, 2018, 02:03:25 AM »
It's been awhile since I brewed a Flanders Red so I don't remember the SG of the beer before pitching the Roselare blend. I believe you should be fine. There should be some leftover sugars the bugs can consume. It will definitely take awhile for the Roselare blend to do its thing especially depending on temperature. I usually have it in a glass carboy for a year or better before I bottle it.

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15
Yeast and Fermentation / Re: Dry yeast substitute for Wyeast Irish Ale
« on: November 01, 2018, 05:14:02 PM »
Thanks for all the responses. This will definitely give me something to work with.

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