Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: What in the tun this weekend?  (Read 9022 times)

S. cerevisiae

  • Guest
Re: What in the tun this weekend?
« Reply #60 on: March 07, 2014, 07:54:55 am »
I plan to brew something British.     

Offline erockrph

  • I must live here
  • **********
  • Posts: 7786
  • Chepachet, RI
    • The Hop WHisperer
Re: What in the tun this weekend?
« Reply #61 on: March 07, 2014, 08:06:43 am »
I brewed 5 gallons of beer yesterday. 1.068 OG. 80% Maris Otter. 20% Cara Pils. .25 oz Citra @ 60, .5 oz Citra @ 20, 1 oz Citra @ 0. Apricot puree after primary is finished. Fermenting with a Lalvin white wine yeast and finishing with Brett B. Adding a medium toast french oak spiral to age in secondary.

Which white wine yeast? I've been kicking around the idea of trying out a wine yeast for a primary strain on some sours. I have a sour that I brewed with 3711 as my primary, and I like the mouthfeel it leaves behind, but there isn't as much funk or acidity as I'd like. I'm thinking that certain wine yeasts would give me a similar mouthfeel as 3711, but leave behind plenty for Brett to chew on.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline dkfick

  • Senior Brewmaster
  • ******
  • Posts: 1054
Re: What in the tun this weekend?
« Reply #62 on: March 07, 2014, 08:23:57 am »
Driving to Ohio tonight to judge in the Wizards of Saaz competition.... and hopefully returning Sat night with a bunch of medals ;-)
BJCP A0936 National Beer Judge and Mead Judge
Cicerone Certified Beer Server
AHA Member
CRAFT Homebrew Club
Sons of Liberty Homebrew Club
HBT "mors"

Offline erockrph

  • I must live here
  • **********
  • Posts: 7786
  • Chepachet, RI
    • The Hop WHisperer
Re: What in the tun this weekend?
« Reply #63 on: March 07, 2014, 08:48:12 am »
I plan to brew something British.   

That sounds like my February. I had a vial of WLP037, a sack of MO and all the specialty grains I needed on hand. I usually have all my brew days planned out well in advance, but I grabbed a vial of the Yorkshire Square yeast on a whim, and brewed a few British "gametime decision" brews.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27070
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: What in the tun this weekend?
« Reply #64 on: March 07, 2014, 08:50:11 am »
Just realized I said apricots but meant mangos. Maybe I'll blend the two.

The last few mango beers I've tried had an amazing laxative effect....
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1943
  • Portland, Oregon
Re: What in the tun this weekend?
« Reply #65 on: March 07, 2014, 08:50:50 am »
Just realized I said apricots but meant mangos. Maybe I'll blend the two.

The last few mango beers I've tried had an amazing laxative effect....

Duly noted :o
Steve Carper
Green Dragon Brewers
Clubs: Oregon Brew Crew & Strange Brew
BJCP Certified

Offline Pinski

  • Senior Brewmaster
  • ******
  • Posts: 1943
  • Portland, Oregon
Re: What in the tun this weekend?
« Reply #66 on: March 07, 2014, 09:06:48 am »
German pils using New Zealand hops...got to think of a clever Middle Earth name for it, like Underpils....

I made a Kiwi Pils last year with Nelson Sauvin.

What was your hopping schedule like? I imagine that it would be easy to overshoot with Nelson and turn a Pils into an APA. Not that this is a bad thing - the winy notes from the Pils malt would pair very nicely with Nelson, I'd imagine.

On reflection Kiwi "Pils" was a not an accurate descriptor. This beer was too strong and bitter for that. For a 13 gallon batch I did 1 oz. additions FW, 30, 15,10,5 and a 3oz hop stand at 165* for 10 minutes. (12.4 Alpha %) BeerSmith estimated the IBU at 50.4.  With the clean lager fermentation using WY2278 it didn't come across at all like an APA but it had huge white wine notes that I attribute to the Nelson Sauvin, I don't really get that from Pils malt. It was a good beer, not great IMO. Interestingly, we served some at our O-fest party and typical white wine drinkers loved the stuff.
Steve Carper
Green Dragon Brewers
Clubs: Oregon Brew Crew & Strange Brew
BJCP Certified

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27070
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: What in the tun this weekend?
« Reply #67 on: March 07, 2014, 09:23:52 am »
No brewing this weekend, but mid next week I'm gonna do another one from "Craft Beer for the Homebrewer".  Haven't decided which one.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 858
  • [1892.9, 294.9deg] AR Lynnwood, WA
Re: What in the tun this weekend?
« Reply #68 on: March 07, 2014, 09:29:28 am »
No brewing for me this weekend, but I am going to use the downtime I have next week to brew 2 more batches of beer. Thinking some sort of APA, and maybe another run of my Dark Mild.

Offline morticaixavier

  • I must live here
  • **********
  • Posts: 7781
  • Underhill VT
    • The Best Artist in the WORLD!!!!!
Re: What in the tun this weekend?
« Reply #69 on: March 07, 2014, 09:35:24 am »
have to get a marzen in a keg. in order to do this I have to empty a keg, either barley wine or IPA. Either into bottles or into my (and family) belly. still trying to find time to taste sours from barrel and carboy.
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline beersk

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3721
  • In the night!
Re: What in the tun this weekend?
« Reply #70 on: March 07, 2014, 09:43:51 am »
English Mild tomorrow morning, bright and early.
Jesse

Offline duboman

  • Senior Brewmaster
  • ******
  • Posts: 1578
Re: What in the tun this weekend?
« Reply #71 on: March 08, 2014, 10:34:43 am »
The weather has finally given me a break at 25 today so I've finally gotten around to brewing up a dry stout, about half way through the mash and everything is coming along nicely!
Peace....Love......Beer......

The Commune Brewing Company-Perfecting the craft of beer since 2010

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 11320
  • Polka. If its too loud you're too young.
Re: What in the tun this weekend?
« Reply #72 on: March 08, 2014, 11:31:45 am »
I brewed 5 gallons of beer yesterday. 1.068 OG. 80% Maris Otter. 20% Cara Pils. .25 oz Citra @ 60, .5 oz Citra @ 20, 1 oz Citra @ 0. Apricot puree after primary is finished. Fermenting with a Lalvin white wine yeast and finishing with Brett B. Adding a medium toast french oak spiral to age in secondary.

Which white wine yeast? I've been kicking around the idea of trying out a wine yeast for a primary strain on some sours. I have a sour that I brewed with 3711 as my primary, and I like the mouthfeel it leaves behind, but there isn't as much funk or acidity as I'd like. I'm thinking that certain wine yeasts would give me a similar mouthfeel as 3711, but leave behind plenty for Brett to chew on.

I think it was Lalvin D21.