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Topics - deepsouth

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General Homebrew Discussion / i'm brewing a beer for a movie
« on: May 08, 2013, 12:48:16 PM »
a pal of mine is the executive producer for a new movie, 'artists die best in black'....   

eric roberts (julia's brother) is one of the principals in the movie.  i haven't met him yet.  billy badalato is the producer.  he also did alien:resurection and top gun.

he was in my office and i mentioned that it would be cool if they had some black ipa at one of their parties (he loves hoppy beers).  he was a homebrewer a couple decades ago and he has tried some of mine recently.  he got pretty excited about the idea and we talked a few moments.

he stopped back by the office yesterday to let me know that they were actually going to use the beer in a scene from the movie in addition to having it for the wrap party. they even have an artist to design a label for each beer.

i'm brewing a single black ipa for the shoot and wrap party and for the release, we are going to have a single black and a double black ipa.

not quite 15 minutes of fame, but still pretty cool.

ok, i haven't entered a homebrew comp in about 4 years.

i want to enter an ipa, but i'm wanitng to use irish ale yeast to ferment it. 

if the comp follows bjcp guidelines, is that not acceptable, risky or totally fine?

thanks in advance.

sorry for such an off the wall, weird question.

well, it looks like we are finally going to be able to legally brew bere in mississippi.....

i'm starting this topic separate from this one where i was asking questions about denny's yeast.....

summary:  i brewed an ipa using denny's yeast and racked it and put a double ipa on the yeast cake.

when i racked the double ipa on the yeast cake, the temp strip said it was 72 degress in the fermentor. 
within a very few hours, fermentation took off and by the time i went to bed, there was 2 inches of krausen.  by morning, the krausen was at the top of the fermentor.  the temps outsided dropped and at the end of 24 hours, the temp strip indicated the beer was fermenting at 66 degrees.  i kept the heat turned down to 60 and by the second morning, 24 hours later, the temp is now 62 and has been the past two days. 

fermentation is still very active, as i suspected, but i am wondering what effect the reduction in temp had on the still fermenting beverage.

i was thinking about making a beer with 6.3 lbs of northern brewer maris otter extract and hopping with amarillo and simcoe to about 50-70 ibu.  i have some denny's fav 50 yeast from 03/12 that i need to use.  i plan on making a small starter if this particular yeast will work with a beer like that.

alternatively, i have safale us-05 and white labs california ale v from 5/2012.


thanks in advance.

i brewed an extract with grains batch today, partial boil, final volume was 5 gallons with 3 gallons of water added post boil.

i used three pounds of light and three pounds of extra light, the light added the last 15 minutes.  my final boil volume was 2 gallons after boil-off.  i steeped a pound of c10, 12 oz of biscuit and 4 ozs each of special b and special roast.  i steeped for 30 minutes.

beersmith projected the OG to be 1.055, but it measured out to 1.070.  i took the sample from the carboy with a wine thief and set it aside while i pitched the yeast and got everything set up for fermentation.  i came back and took the temp of the wort, 70 degrees.  i did notice that there was lots settled in the bottom of the glass.  i poured it over into the hydrometer tube and voila', 1.070.

possible or did the top off method mess me up?  i added a gallon of refrigerator cold water after a 25 minute ice bath and then racked it onto another gallon of cold water and then used almost a whole other third gallon to get it up to the five gallon mark.

thanks in advance.

lately, it seems as if i have been brewing for other people/festivals and whatnot and not very much for myself. 

i decided to brew a partial boil pale ale inside on the stove on the 4th of july.  i used only ingredients i had on hand and wanted to make it as easy as possible as the missus was working and i was watching the kids. 

i only boiled about 2.6 gallons of water and used only extra light dry dme, 5.5 lbs.  my hop profile was amarillo, simcoe, and columbus and on beersmith, came out to about 45 ibu. 

i ended up adding 3 gallons of cold water to the wort after the boil.  the temp was still about 80 degrees, so i slapped an airlock on it and put it aside until the morning.  by then, the wort was 72 degrees and i pitched on package of safale us-05.  that was thursday morning.

last night i took a gravity reading and a sample.  1.010 and just not very flavorful.  expected with only extra light dme, but i didn't even get the hoppy kick from it that i usually get in green hoppy beers.

so....i threw in an ounce of amarillo and an ounce of simcoe in the fermenter and i plan on bottling sunday.

worst case scenario, i have a poundable summer session beer, which, as i named it "slacker summer pale" (due to the fact that i feel like partial boils and top-offs when i could be doing full boils is somewhat slacker), i guess i can't really complain much.

The Pub / raise a pint for mississippi today.....
« on: July 01, 2012, 03:27:29 PM »

At the stroke of midnight, two new beer production bills became state law.  Breweries are now allowed to make and sell beers with up to eight percent alcohol.  They can also produce higher content beers for other states.

Mississippi's Lazy Magnolia didn't waste any time. Hancock County Sheriff Ricky Adam led the official countdown and as the clock struck midnight, a ribbon was cut and production began on the first eight percent alcohol beer in the state.

Co-owner Leslie Henderson said, "It is a dream come true, I keep thinking I'm going to wake up. This is just one of the best days in the history of Lazy Magnolia."

This historic event paved the way for huge opportunities for the brewery.  Co-owner Mark Henderson said, "It's been painful that breweries in other states could do all these things and we couldn't. At the end of the day we produce locally, compete globally."

More than 100 people were at the brewery as the first Timber Beast beer came out of the bottling line.

Mark Henderson said, "It is wonderful that these people wanted to share in the experience and share in the love."

Leslie Henderson said, "We wouldn't be here without all of our friends here tonight, they made it happen."

The Hendersons credit a big part of this to Raise your Pints, a grass roots, non-profit organization that formed to lobby lawmakers and bring Mississippi beer laws up-to-date with the rest of the country.

Founder of Raise your Pints Butch Bailey said, "This is something that is long overdue, this is something that's good for the state in economic development, in jobs, in tax revenue. It is revenue positive, this is a way that Mississippi, with a stroke of a pin, our state is going to raise revenue without raising taxes and that's a win for everyone."

Bailey said it took more than just convincing legislators, the organization also had to get residents behind the movement.  "We worked on this for a little over three years, lobbied the legislature, recruited support, built some relationships and finally got it done," Bailey said.

To honor Bailey's hard work the new beer is named to honor him, he is a forester by profession.

So what can beer lovers expect when they give Timber Beast a try?

Leslie Henderson said, "A beautiful blend of hops, what you are going to notice when you first try it is the smell, this beautiful, wonderful hop aroma and the rest of the beer really supports that."

This is the first beer in what the Hendersons are calling their back porch series.

Mark Henderson said, " The idea is that you have your everyday type beers and then you have your special occasion kind of beers. Everyday stuff goes on the front porch, you don't mind if your neighbors come by and share it with you, back porch stuff you kind of segregate it off to the side and say look this is a special moment, I want to share it with just a few select friends."

Another new law that also went into effect at midnight allows the brewery to serve samples of beer during tours.

Yeast and Fermentation / where is my brett b?
« on: June 15, 2012, 01:39:41 PM »
i'm making a starter from my 100% brett apricot pale ale.  when i received the vial, i noticed that there wasn't near as much yeast visibally as, say, the vial of american ale iv yeast i have in there (significantly less).  i made a 1200 ml starter and what i'm seeing after 14 hours is the same as what i was seeing after i pitched it.

this was this morning....

no signs of life.   is this normal? 

Beer Recipes / which puree for a *fruit* pale ale on brett?
« on: June 10, 2012, 03:47:25 PM »
greets all!

i am brewing a *fruit* pale ale on brett.  i was originally going to go with peach, but i'm not sure it would come through.  i was then thinking apricot and after that thought about raspberry, and now i'm just conflicted.  hahaha.

it's going to be an extract brew with citra, amarillo, and simcoe for the hops.  i was going to primary with us-05 and then add the puree and the brett brux in secondary.  i'm not sure if this would be considered "proper" procedure and i'm not sure how much puree to use.

which fruit puree  and how much would you use?  when would you add it?

thanks in advance.

i bottled a beer to bring to homebrew club meeting, in two weeks, in a growler.  it's a 64 oz. screw top growler. 

i've never made a bottle bomb, so i hope this isn't the first.

Beer Recipes / my single hop black dipa recipe....
« on: March 31, 2012, 09:02:30 PM »
my next beer is going to be a black dipa, hopped only with apollo, which i understand has huge grapefruit and orange notes. i usually name my beers and this one is going to be "showtime at the apollo"....

.75 lbs black patent
1 lb crystal 10
.5 lbs crystal 60
.25 lbs carafa ii

6 lbs extra light dme
2 lbs pilsen dme

.25 oz apollo @ 60
.25 oz apollo @ 55
.25 oz apollo @ 50
.25 oz apollo @ 45
.25 oz apollo @ 40
.25 oz apollo @ 35
.25 oz apollo @ 30
.25 oz apollo @ 25
.25 oz apollo @ 20
.25 oz apollo @ 15
.25 oz apollo @ 10
.25 oz apollo @ 5
2 oz apollo @ 0
2 oz apollo dry hop

safale us-05 x 2

estimates are: 8.4% 100 ibu

Beer Recipes / possibly a coffee porter
« on: March 01, 2012, 03:45:08 AM »
i'm going to brew this beer hopefully in the very near future (within the next couple weeks).  it's going to be a porter (crossing fingers) and probably/possibly a coffee porter.   the idea is to primary it and then pull a glass off when i transfer to secondary and add brewed coffee to it until it's "right" (if i can get there from here) and then add accordingly and bottle after the fourth week.

here is what i'm thinking.  i bought all the extra light dme i could find and had to buy a bag of dark to get the gravity to where i wanted it.

6 lbs extra light dme
3 lbs dark dme

steeping grains...
.13 lbs carafa iii
.03 lbs black patent
.03 lbs de-bittered black
.5 lbs crystal 60
.13 lbs biscuit
.19 lbs special roast

(1.01 lbs total grain)

1 oz kent goldings @ 60
1 oz palisades @ 60
1 oz kent goldings @ 30
1 oz kent goldings @ 0
1 oz kent goldings (dry hop, the last week of secondary)

2 packages of safale us-05

og 1.082
fg 1.017
color 23 deg. L
45 IBU

this will be my first porter and i really want it to be a coffee porter.

Yeast and Fermentation / one yeast, two different krausen colors.....
« on: January 31, 2012, 12:27:16 AM »
i've brewed more than a handful of times, but this is the first time i've seen this.  ideas?

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