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i havnt brewed a sour in a while but im going to make a few this winter and im always interested in how others are brewing sour beer.
make sure you save and reuse the oak from this project. i was making very lambic like sours only pitching oak from previous batches for a while and the results were quite good IMO.
oh yes. it's a must to save those oak lovelies.
this coming weekend, we're brewing a peach beer project.
one recipe will be a sour peach beer fermented with 100% brett claus. will likely add sour mix after fermentation to give it that tartness. not in the mood to use bugs to tart it up.
the other will be a peach cobbler beer. high alcohol. meant to drink slow. will be sweet.
atomeyes wrote:it's kind of shameful to do it in the winter, but i'm way overdue on my IPA i want to brew with my 7C hops and Vermont Ale yeast.
we're heading into the perfect temps to brew quads. cellaring them in cold spots in the basement is perfect.
also a great time to brew my TenFidy clone. cooler basement fermentation temps will yield a burn-free high-abv beer.
Just brewed a Ten Fidy clone last week. Definitely should have reduced my batch size to 4 gallons, I was left with that much after blow off anyways! Then my mash tun wouldn't have overflowed at 1.0 qt/lb thickness, though 28lbs will do that.
atomeyes wrote:it's kind of shameful to do it in the winter, but i'm way overdue on my IPA i want to brew with my 7C hops and Vermont Ale yeast.
we're heading into the perfect temps to brew quads. cellaring them in cold spots in the basement is perfect.
also a great time to brew my TenFidy clone. cooler basement fermentation temps will yield a burn-free high-abv beer.
Just brewed a Ten Fidy clone last week. Definitely should have reduced my batch size to 4 gallons, I was left with that much after blow off anyways! Then my mash tun wouldn't have overflowed at 1.0 qt/lb thickness, though 28lbs will do that.
28 lbs??
mine was 20.5 lbs
and i expected a LOT of blowoff loss as well. divided my batch into two 5 g carboys
groulxsome wrote:Finalizing my Rye Saison recipe right now. I've got WLP 565 pitched into a starter for Saturday's brew day (1.5L). Here is the long recipe and reasonings, but here is the short form. It's basically another attempt to get my favorite yeast working with hops and starting to approximate my favorite wine, oaky-fruity Chardonay. Don't get at me with peppercorns, we don't need anymore peppercorn-rye-saisons!
Pitch 1.5L starter of WLP 565. Once fermented (4-5 days) add 2 oz American Oak chips (pre-soaked in un-oak-ed Chardonay overnight) for 2 weeks. Bottle for ~2.8 carb vols.
1.055 OG, 6 SRM, 5.2% ABV.
Any thoughts folks? My hop schedule is pretty malleable and I'm tempted to either ramp it up or tone it down. I love how saisons age gracefully in a warm apartment (like mine), so I plan on brewing more of them throughout the summer!
Dry hop with Mosaic.
Now how many people in this thread have (or are in the process of) gone pro?
groulxsome wrote:Finalizing my Rye Saison recipe right now.
Dry hop with Mosaic.
Now how many people in this thread have (or are in the process of) gone pro?
Woah! I've brewed that beer four times since I posted that if we count the one for the Indie Homebrew Takeover (year two). I've not tried it with much dry hopping, but I'm open to the idea. It, with some minor tweeks, is one of my most reliable recipes at this point (except for the first saison we are brewing for the nano, which has been brewed a number more times and ways!).
Yeah, I was reading through this old thread and thought of your new endeavour.
IMHO, dry hopping with mosaic gives you more gooseberry than citra does, and you don't get any cat pee or lemon zing along with it. Certainly some other flavours, but used dry it definitely puts me in mind of Chardonnay.
Brewed a DIPA clone recipe, that involved a 4 cereal mash, and it has come out far too viscous, and the rye-cascade combo seems overpowering. Thinking of adding some water, but have never done that to a finished beer. Any suggestions?
I did a rye IPA last year and split the batch for dry hopping. Half got centennial, which was a weird, overpowering mix, but I thought the half that got cascade was great.
Maybe brew a dry IPA and mix the two?
I brewed a Brooklyn-inspired lager today.
I plan to throw the original Spring Bock recipe on that cake next week. Unfortunately I'm using the 34/70, as the Zurich yeast isn't in homebrew packs anymore. It'll probably be a bit bigger though... Like my first Bock.
I brewed a pretty simple dry stout yesterday that I'm fermenting on American oak. Trying to get that "barrel fermented" vibe without actually owning a barrel. Hoping for a little bit of oak tannin and vanilla in there to give it a little character above the standard dry stout. An alternative, perhaps, to the influx of vanilla bean dry stouts.
