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Messages - erockrph

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All Grain Brewing / Re: Brewing Today
« on: April 15, 2013, 10:39:58 AM »
A small saison to prop up some yeast for next week's Biere de Garde.

Ingredients / Re: Hop Yard Sale
« on: April 15, 2013, 09:00:53 AM »
Damn.  I'm about to order some and I have POUNDS of hops in the freezer already!

I know. I still have about 16 or 17 pounds in the freezer. I wanted to get some Apollo and Comet, but I just don't have the room for whole hops right now. Stuck to Ultra pellets, and going to try out Legacy.

Beer Recipes / Re: american porter recipe
« on: April 15, 2013, 08:58:52 AM »
Your malt bill looks pretty good. I'm still tweaking my porter recipe, but my hop bill is 20 IBU's of Nugget at 60 minutes for bittering, 10 IBU's of Willamette at 15 minutes and about 7 IBU's of Cascade at 5 minutes. This is for a 1.045 OG, for something in the 0.75-0.8 BU:GU range. I don't find it anywhere near a Black IPA in bitterness or hoppiness, but it does have a nice level of hop bitterness and late hop character. I target the "Black Bitter" water profile in Brunwater.

I think the key for "americanizing" your porter recipe is to switch to a clean yeast, and maybe adding a moderate charge of West Coast-type hops later on to have just a hint of American hop character. Something like Cascade/Centennial/Amarillo. That's my tastes at least, YMMV.

Ingredients / Hop Yard Sale
« on: April 15, 2013, 08:17:11 AM »
FYI - Hops Direct is having their Hop Yard sale as we speak. Several varieties available at 6 bucks or less per pound.

If you haven't tried Ultra before, I highly recommend it. It's a nice substitute for Saaz or Tettnang, with nice fruitiness and floral/herbal notes along with some Saaz-like spiciness. Plus, it's fairly high alpha for a noble-type hop. (7.6% this year, last year was 9%)

I would think better results would be had by doing a dextrinous mash if using a saison yeast if you plan on pitching Brett in the secondary, much as in a Flanders style.  Low mash temps and a monster saison yeast (like 3711) probably won't leave much for the Brett to work on. YMMV.

Yeah, I was planning on mashing high. Plus I'm going to use a fair amount of crystal malt (about 8%). I'll probably let this sit in secondary for at least 6 months or so before I even think about bottling, so even if there is just a little there for the Brett to eat I think I'll be happy. From my understanding, a lot of brett's flavor contributions come from eating secondary fermentation byproducts more so than sugars/dextrins.

WLP670 is a blend that I think is very similar to what your asking about. Obviously both yeast get pitched at the same time. I think the sacc gets going fast and the Brett is slower and cleans up all the leftovers. Assuming this is true, I wouldn't think it would matter.

I'm not a big fan of that because I don't like leaving the full load of primary yeast around while the Brett does it's work.  I know the Brett is supposed to clean up the autolysis byproducts, but I have had great results racking into the secondary and then pitching the Brett.  I just think leaving a primary yeast at warm room temps for a year like the Brett likes is not a good idea.

When do you rack to the secondary? Do you let the primary yeast finish completely first or leave a little extra for the Brett to chew on? One idea I had was to rack to secondary when it gets to the 1.020's to possibly slow down the saison yeast a bit while the Brett gets going.

Ingredients / Re: dry hopping
« on: April 10, 2013, 08:22:57 AM »
I think it's up to you and your own perceptions.  I've done hundreds of batches dry hopping at room temps for weeks and leaving the hops in the kegs in the serving fridge for months.  No problems with off flavors, grassiness, cattiness, whatever.  Rather than simply accepting what someone else has to say, I suggest you experiment and see what you prefer.

+1 (with the exception of the hundreds of batches part :) )

The only time I've had issues with dry hops and off flavors was the IIPA I brewed that had 6 ounces of dry hops in about 2 gallons of beer. And that was simply a matter of not being able to get all the fine hop particulates out of the bottled beer. A month of lagering cleared that up nicely.

I typically dry hop at cellar temps (mid-to-high 60's), for anywhere from 5-14 days. Never perceived any cattiness in any beers.

General Homebrew Discussion / Re: PH adjustments
« on: April 10, 2013, 08:14:12 AM »
I just add it to the strike water as it's coming up to temp along with any mash salts that I am using. It's all going in there so I don't worry to much that some salts won't disolve in the plain water or anything.

Same here. I BIAB/no-sparge, so this is the simplest way to go for me. I usually measure my water, salts and acid into my kettle the night before, so I just have to turn the burner on first thing in the morning.

Yeast and Fermentation / When/how to add Brett as a secondary yeast?
« on: April 10, 2013, 07:32:38 AM »
So I'm going to be brewing my first Brett-aged beer soon and I'm looking for some pointers on how to manage the Brett. Here's what I have planned so far:

This upcoming Monday - Brew 3 gallons of a 1.040 table saison as a starter for my primary yeast (WY3711). Planning to pitch in the mid-60's F, hold it for about 2 days then let it take off as best as I can (my basement is still fairly cool, so I'll probably have to insulate in combination with my brew belt).

The following Monday - Brew 3 gallons of a 1.080 Bière de Garde and pitch onto my saison yeast cake. Planning to ferment in the low 60's F for a couple weeks, then let it come to ambient for long-term aging.

I have a vial of Brett Trois that I'm going to use for the Bière de Garde. I'm looking for some significant Brett character in the finished beer. Any suggestions on how to handle the Brett aging? Do I need a starter for the Brett if it's just the secondary yeast for a 3-gallon batch? When do I pitch it? Should I wait until the 3711 starts to finish up, or should I pitch it sooner to give the Brett more food to start off with? Thanks!

Hop Growing / Re: What do mixture do you use for your hops?
« on: April 09, 2013, 08:08:40 PM »
I use Miracle-Gro moisture control in my containers. I can't really report on its effectiveness as last year was only year one and the plants were decimated by bugs anyways.

Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 08:04:48 PM »
I do this but I assure you if they get wet they become ruined

They also have clear labels in the same size - I think they call them envelope seals. Those would probably work better wet than the paper ones.

Commercial Beer Reviews / Bruery Saison de Lente
« on: April 09, 2013, 08:01:22 PM »
First of all, this is just a damn good Saison. There's no real funky ingredients, no dry hops or spices, just a well-made beer. I only pick up the faintest hint of cherry pie way in the back, but otherwise the Brett character is quite subdued. It almost drinks like a spicy tripel.

This is my first time trying anything from the Bruery, and I'm impressed. I'll have to try to hunt down some more of there brews.

All Things Food / Re: Hot tip
« on: April 09, 2013, 05:41:48 PM »
And Balsamic vinegar!

I prefer some fresh squeezed lemon juice, but I can see where you're going with that.

All Grain Brewing / Re: Gravity adjusting
« on: April 09, 2013, 05:38:43 PM »
For me it kind of depends on the recipe. For something like a dark roasted malt that I'm using in a relatively low amount to begin with I may leave the quantity the same, especially if it's there primarily for color. Otherwise, I usually scale by percentage, but then I start rounding up the specialty grains to an even number of ounces because I have OCD like that.

Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 10:05:39 AM »
I just label the caps with these:

I have a laser printer, so no worries about running ink. And you never have to worry about removing any labels. They do have some nice label stock as well if you want to do some nice labels for gifts as well.

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