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Messages - kraftwerk

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Yeast and Fermentation / Lager diacetyl what?
« on: February 05, 2013, 09:43:07 PM »
So my first attempt at a lager is going...well it's going. I warmed it up for a diacetyl rest for 3 days before kegging and now it's cold crashed in the garage at around 40 degrees farenheit to get any yeast to settle out. So, my question is: How long do I leave it there? Also, do I then need to prime with sugar for carbonation? I'm assuming I then want to lager for a month or more. Ideas?

Equipment and Software / Re: Removing keg lube?
« on: January 19, 2013, 12:22:18 PM »
A lifetime supply of lube will cost you about $5.99. And by "lifetime" I mean a 6 oz tube. I'm pretty sure it's just vaseline.

Pineapple double IPA with Citra, Nelson Sauvin and Galaxy hops.

Commercial Beer Reviews / Re: Tank #7
« on: December 30, 2012, 12:06:59 AM »
Just gotta say, Strange Brewing in Denver has a couple test batches of a new saison on tap called Juliette. It's really similar to Tank 7 but comes in around 5.5%. Simply fantastic! I recommend any locals go try it ASAP!

Commercial Beer Reviews / Re: Tank #7
« on: December 24, 2012, 08:00:36 PM »
I tried it on tap in St Louis and really loved it.  In fact, it sort of inspired me to try using the American Farmhouse yeast blend in a few beers.  Not saying that's what they used but it seems similar.  But, I can't get it here so I can't say if I'm getting anything close to a clone. 
Very nice saison-esque beer.

Same here. I was really inspired by it as well. White Labs 670 yeast is simply amazing.

Although I celebrate the whole Boulevard collection, Tank 7 is hands down my favorite. The whole smokestack series is awesome but this one is very special. I love the American interpretation of the traditional Belgian/French farmhouse and this one is at the top of my list!

Commercial Beer Reviews / Mikkeller Ris a la M'ale (2011)
« on: December 24, 2012, 07:54:11 PM »
My sis got me this one for Xmas last year so I decided to crack it tonight, Xmas eve 2012. Served at cellar temp in large pinot glass.

Has a slightly hazy, cherry red color with a billowing, white head that lasts all the way to the end. Slightly sweet cherry and malt aroma with little to no hop aroma. Light saison yeast aroma, as well. Flavor is unexpectedly light. Not a fresh, juicy cherry flavor as I expected. The almonds play a very muted, supporting role. Nonetheless, the cherry flavor is apparent but more like a dried, subdued cherry. Very refreshing with a medium, slightly lower than expected carbonation on the tongue.

Overall, a very nice beer. I can't say it was love at first sip but it grew on me a lot by the time I got to the end. I was left with a nicely laced glass and the desire to try it again. Could use more carbonation, in my opinion.

I would really like to brew something like this for New Year's 2014 but kick up the bubbles a LOT more. Anyone have suggestions on how to make a nice, light bodied cherry saison?

Bottling the rum-oaked porter and racking the eggnog milk stout. Also bottling my Chang, a fermented tibetan rice beer.

Beer Recipes / Re: Golden Lemongrass Farmhouse
« on: November 21, 2012, 01:07:36 PM »
Turned out awesome!

Bottled in champagne bottles with 1/2 pack champagne yeast and simple syrup made with dextrose. The lemongrass is very subtle but good. This will age very nicely with the WLP670 yeast. Slight funky farmhouse character at bottling turned seriously spicy and weird after only a month in bottles. It's only going to get crazier. 

Next time might want to try lemongrass extract to get a sharper lemony flavor/aroma.

Someone try brewing this and let me know how it goes! This is going to be a nice cellar beer for months/years to come!

Beer Recipes / Re: Dark Fig Saison
« on: November 21, 2012, 12:51:34 PM »
Just in time for Thanksgiving!

Bottled this a month ago in champagne bottles with corks and crown caps. Used 1/2 pack rehydrated Red Star champagne yeast and simple syrup made with 1 cup dextrose. (I know you are supposed to weigh it out but I still don't own a drug dealer's scale)

I must say this is a seriously tasty beer! Very pleased with T-58 yeast, although I would like to play around with some other yeasts like WLP670 American Farmhouse. The latter makes a very nice funky golden

For the fig saison, I would like to add a little more cinnamon and maybe try bourbon or rye-soaked oak spirals. Oh, also my first time using the spirals. They rock! I also have about 1pt oaky kraken left over which I can use for a little extra flavor in upcoming batches.

Someone please brew this and give feedback! I'm very proud of this recipe as it is one of my first cellar brews. I hope to tweak and re-brew it many times.

Kegging and Bottling / Re: Canning/Bottling in mason jars??
« on: September 16, 2012, 05:10:41 PM »
Canning jar related question here: I've got a couple yeast starters going in gallon jugs that I want to put away inthe fridge and not worry about for a while. Probably going to put them in jars but what's the best way to sterilize jars/lids? Just boil, cool and pour the yeast in? I obviously can't get the yeast hot enough to vacuum seal it.


Kegging and Bottling / Re: Plastic champagne stopper warning
« on: August 29, 2012, 11:09:30 PM »
Special corks and corker. You need a champagne corker that compresses the corks before inserting them.

Many brew shops rent out cork presses for a few bucks a day. Has anyone used glycerin cork lube before? I'm curious if this is actually necessary.

Kegging and Bottling / Re: Extra yeast at bottling
« on: August 29, 2012, 10:51:18 PM »
Good to know. Thanks!

Kegging and Bottling / Re: Extra yeast at bottling
« on: August 29, 2012, 05:40:23 PM »
Anyone have good luck with champagne yeast for bottling beers? What's a good target carb level for an 8% farmhouse?

Beer Recipes / Re: Dark Fig Saison
« on: August 29, 2012, 05:24:08 PM »
Have you brewed with figs before?  If so, how does the fig character present itself after fermentation.  I have access to 20lbs of figs right now and would like to brew something with them.  I was thinking a Belgian style of moderate gravity with WLP530.

First time brewing with figs. I just racked it after about 5 weeks or so and it's damn tasty! The fig character is pretty subtle but nice. Overall, pretty dry for having lots of carmelization and still maintained decent body considering the amount of added sugar. Racked it on 1.5 oak spirals soaked in Kraken rum. Will probably bottle in a few weeks.

As for the yeast, I used T-58. I'm not familiar with WLP530 but I'm sure it will work just fine. Good luck!

Quote from: denny
I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.

I'd like to try this method next time. I decided to skip the Brett this time just to get a good idea of what this beer has to offer. Will probably tweak it in the future.

Beer Recipes / Re: Golden Lemongrass Farmhouse
« on: August 29, 2012, 05:08:38 PM »
No treatment on the lemongrass. Just cut it up and throw it in. It seems like a lot but the stuff I got only imparts a subtle lemony freshness. All my samples have been pretty outstanding.

3 months into ferm and still waiting for the gravity to level off. It's been hovering at 1.004 for a month now.

Does anyone know if White Labs 670 drops all the way down to 1.000? This is my first time using it.

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