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Topics - tony perkins

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Ingredients / TT Landlord with extra late hops?
« on: October 02, 2013, 02:25:25 PM »
I'm going to brew a Landlord best bitter based on the Northern Brewer clone recipe here:

I'll stick with the 60/45/5 hop additions in the recipe (Fuggle / EKG / Styrians), but I'm thinking I will also add an ounce of homegrown Willamette flowers at 5 minutes.  My homegrown hops smell nice, but I'm not at the point where I like to rely on them for my sole additions at any stage.  Adding them in this way seems like a good way to use them.

The extra ounce of Willamette should only add a few IBUs at most, but I'm wondering... for those who have brewed this beer before, do you think that 2 ounces of 5 minute hops is too much for the style?

Yeast and Fermentation / Sour question from a beginner
« on: July 04, 2013, 09:38:49 PM »
I have only tasted one beer that contained brett, and that was Orval.  I have never tasted a real sour.

However, I currently have a sour brown ale fermenting in secondary with ECY01, and a pale sour in primary, fermenting with a repitch of the brown ale's yeast and bugs.  My question today deals with the pale sour, which started with a wort of 50/50 pils/wheat, 1.029 OG, and 10 IBU.

The pale sour has been in primary for 94 days, and from about day 14, the gravity has been stable at 1.006.  No change the entire time.  I last took a sample 30 days ago, and again today.  Then and now, I would say that the flavor is only mildly tart.  It's pretty nice, but it doesn't seem to be getting any more sour.

Here's my question, one I know has been asked before: how sour is a sour?  I am prepared to let this pale sour ferment or condition for as long as necessary, but with gravity stable for almost three months, and the flavor pretty much constant, am I crazy for thinking about bottling?  And if I do bottle, might the sourness and funk I've heard about develop in the bottle?  Or is this mild tartness I'm seeing pretty much par for the course?

For what it's worth, ambient fermentation temps for this pale sour have been elevated, anywhere from 70-90 F.  The beer is very clear, but it seems like there is wild yeast active in there, because after I take a sample, a thin pellicle quickly forms.  The brown ale in secondary has a nice bubbly pellicle (though I haven't tasted that beer since it was racked).

I'm happy to answer any particular questions about recipe or process that might be relevant here.  I'd appreciate any insights you have about what might be going on with this beer, and suggestions to help it along.

Thanks, and happy 4th!

This question is driving me crazy, and although there's a fair amount of general discussion out there on brett/bacteria and head space, I'd really appreciate some input that applies to my situation.

Based on my kettle size and stovetop heat source, all of my brews result in 4 gallons in a 5 gallon fermentor.  I typically lose 1/2 gallon to trub, and net 3.5 gallons in bottles.  Right now, I'm planning to brew a sour brown ale with ECY01.  Based on my experience, I'll have 3.5 gallons eligible to go into secondary for a year's aging.

I only have two fermentors, both glass, both 5 gallons.  If I rack my 3.5 gallons of sour to a 5 gallon carboy, that's a full 1.5 gallons of head space.  Is that too much?  Am I risking vinegar, even if I behave myself and keep the airlock topped off and never take samples?

The alternative doesn't sound very attractive--obtaining a 3 gallon better bottle for secondary, and either having NO head space, or else racking only 2.5 gallons over and losing some precious sour beer.

I'm willing to explore topping off with water or wort, but for the moment, let's discount that option.  If you had to choose between the above two options (5 gallon glass secondary or 3 gallon better bottle) which would you choose, and how much or how little head space would you tolerate?

Thanks 1,000,000.

Yeast and Fermentation / Tips please: first sour beer with ECY01
« on: March 06, 2013, 05:44:56 AM »
I have some ECY01 (BugFarm) en route from New Jersey, and I'm in the process of putting together a recipe for my first sour ale.  I'd appreciate any tips you folks can offer.

I envision this as something like a sour Southern English Brown.  When it's ready, I plan to use a few bottles to inoculate the next sour beer, etc. etc.

My thinking in this has been influenced by Michael Tonsmire's "Brewing Sour Beers at Home" post:

Here's what I'm planning:

1.045 OG

60% Maris Otter
15% Munich
10% Wheat
10% Crystal 80
3% Flaked Barley
2% Carafa Special II

16 IBU from EKGs at 60 minutes.

I know I'll need to mash high.  Is 156F high enough?  Does the OG and the proportions of wheat, crystal, etc. look right?  Do you have any recommendations for fermentation temperature?  Anything else I should think about?

Thanks in advance!

All Grain Brewing / Critique this Pale Mild Recipe?
« on: January 27, 2013, 06:04:35 AM »
It's pretty basic.  Let me know if anything seems amiss.  Thanks!

1.035 OG
16 IBU

I'm using the "amber malty" profile in Bru'n Water, with a .7 sulfate/chloride ratio (i.e., slanted a bit more toward chloride than the default).

5 lbs Maris Otter
0.5 lb Victory
0.5 lb Crystal 40
1 ounce Chocolate 350

Mash at 156 F.  BIAB.

~0.7ounces UK Goldings (5.8%aa) at 45 minutes.

Wyeast 1968.  No starter.

Yeast and Fermentation / High temp with 1968 / 002?
« on: March 26, 2012, 09:59:46 PM »
I'm using Wyeast 1968 for the first time, in a 1.048 English Summer Ale (Randy Mosher's recipe). I pitched at 66F as planned, and seven hours later, the temp had risen to 68F and the beer was clearly fermenting. After this, I let the temp get away from me, and by the end of day 1 the temp had reached 72F before I cooled it down a bit. (It hovered at 68-70 overnight.)

At 72F, in the first day of primary fermentation, did I produce fruity esters, fusel alcohols, or both? I confess that the metabolic processes of yeast confuse me sometimes--I thought that esters were produced only during the adaptive and growth phase (when my beer was at 66-68), but I realize I could be wrong.

For those with experience with Wyeast 1968/ WLP002: given the fermentation regimen I described above, how crazy do you expect my ale to taste? I'll definitely try again with 1968 and monitor temps more carefully, but what flavors would you expect to result from a 72F ferment?

Thanks in advance for your input.

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