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We have a trivia question in order to register to prevent bots. If you have any issues with answering, contact us at cass@bartowel.com for help.
Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
What're you brewing right now?
So last weekend I did a rebrew of the saison I brewed earlier this summer (recipe already posted in this thread) but after brewing 8 gallons of parti gyle old ale ( recipes also posted in this thread ) I wanted to try to make something from the second runnings of my saison.
After running off 6.5 gallons for my saison I added 2.5 gallons of 155 F water to my mash tun and let that sit during my saison boil. Once my saison was in the cube I started to run off again, fly sparging with 165 F water and collected another 5.5 gallons.
For the second runnings I only boiled for 15 min and then let the wort cool in my kettle until it was at 110 F. I then emptied the kettle into an HDPE bucket and pitched a handful of un crushed 2 row and snapped on the lid. The temp dropped slowly over the next 24 hrs and then I poured the lacto laced wort into a fermenter and pitched Nottingham and Bret drie.
OG was 1.26 and after a week it was down to 1.006. This weekend I racked into secondary onto some pineapple and I was amazed at how drinkable the beer was after just 1 week. It tasted super clean with a fuller body then the gravity would suggest with a nice edge of lacto sourness.
I'm planning on bottling this in 2 weeks and will report back then (I'll already be drinking the saison by then)
After running off 6.5 gallons for my saison I added 2.5 gallons of 155 F water to my mash tun and let that sit during my saison boil. Once my saison was in the cube I started to run off again, fly sparging with 165 F water and collected another 5.5 gallons.
For the second runnings I only boiled for 15 min and then let the wort cool in my kettle until it was at 110 F. I then emptied the kettle into an HDPE bucket and pitched a handful of un crushed 2 row and snapped on the lid. The temp dropped slowly over the next 24 hrs and then I poured the lacto laced wort into a fermenter and pitched Nottingham and Bret drie.
OG was 1.26 and after a week it was down to 1.006. This weekend I racked into secondary onto some pineapple and I was amazed at how drinkable the beer was after just 1 week. It tasted super clean with a fuller body then the gravity would suggest with a nice edge of lacto sourness.
I'm planning on bottling this in 2 weeks and will report back then (I'll already be drinking the saison by then)
Lots of brewing related activities this long weekend.
Saturday I did a split batch. Half got wyeast De Bom, and the other half got a brett blend from a friend.
Sunday I bottled a Grassroots Brother Soigne inspired saison.
and today I brewed an imperial stout destined for lots of coffee and vanilla beans.
Saturday I did a split batch. Half got wyeast De Bom, and the other half got a brett blend from a friend.
Sunday I bottled a Grassroots Brother Soigne inspired saison.
and today I brewed an imperial stout destined for lots of coffee and vanilla beans.
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- Beer Superstar
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Attempting a Parti-Gyle today, will see how it goes. Aiming for a IIPA (1090 OG) and Cascadian Brown (1045 OG)
Using the Brau Kaiser Parti Gyle calculator here
http://braukaiser.com/wiki/index.php?ti ... _Simulator
Using the Brau Kaiser Parti Gyle calculator here
http://braukaiser.com/wiki/index.php?ti ... _Simulator
"Everything ... is happening" - Bob Cole
How did it work out? I'd recommend having some extra fermentables on hand, just in case you come up short. I've only done it twice though.icemachine wrote:Attempting a Parti-Gyle today, will see how it goes. Aiming for a IIPA (1090 OG) and Cascadian Brown (1045 OG)
Using the Brau Kaiser Parti Gyle calculator here
http://braukaiser.com/wiki/index.php?ti ... _Simulator
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- Beer Superstar
- Posts: 2637
- Joined: Mon Mar 12, 2007 11:20 am
- Location: Aurora, ON
- Contact:
Pretty good, was a little under volume on the second one and both ended up a few points higher, but a great learning experience.Derek wrote:How did it work out? I'd recommend having some extra fermentables on hand, just in case you come up short. I've only done it twice though.icemachine wrote:Attempting a Parti-Gyle today, will see how it goes. Aiming for a IIPA (1090 OG) and Cascadian Brown (1045 OG)
Using the Brau Kaiser Parti Gyle calculator here
http://braukaiser.com/wiki/index.php?ti ... _Simulator
The calculator made it much easier to work adjustments to get the beers dialled in to the gravities, I think next time I do a parti-gyle it will go much easier and closer to my target OG's and Volumes
The wort after hopstands for both tasted very promising, excited to try these as finished beers
"Everything ... is happening" - Bob Cole