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Posted: Sat Jul 16, 2011 7:25 am
by phirleh
Brewed a second batch of my Saison last night, transferring the first over to secondary. Have an IPA dry hopping too. I sense bottling in my not too distant future.
Posted: Mon Jul 18, 2011 6:58 pm
by elproducto
Brewing a Jolly Pumpkin Bam Biere clone. I was fortunate enough to bring some JP back from my last trip to Florida, and Bam Biere is now one of my favorite beers.
I'm doing primary with Wyeast 1388, and going to dump some Bam Biere dregs into secondary with some oak chips and dry hops.
http://www.thebrewingnetwork.com/forum/ ... 49&start=0
Posted: Mon Aug 01, 2011 5:00 pm
by Bobsy
Just a simple pale ale, but our first ever brew, so big thanks to viggo for the walk hrough. Bunch of columbus and cascade. Smelled good, and no problems in the brew, so we'll see...
Baby due in a few weeks so I'm hoping to go in a steep learning curve and be able to brew something somewhat ageable!
Posted: Tue Aug 02, 2011 4:53 pm
by matt7215
i need to do a run a belgians while the weather is still warm and i can ferment hot for free
whats everyones fav belgian strain?
Posted: Wed Aug 10, 2011 8:50 am
by icemachine
Did a fairly straight forward Weisse using the Safale WB-06 dry yeast. Threw in a pinch of coriander at the end of the boil, hope it turns out well.
Did a second take on the last best bitter I did, swapping Fuggles for Willamette. Hope to make this the first beer I keg.
Posted: Fri Aug 12, 2011 7:05 pm
by Bobsy
This weekend we'll be cooking up a robust porter, as well as a delayed racking of the pale into secondary.
Posted: Sat Aug 13, 2011 9:42 am
by cannondale
matt7215 wrote:whats everyones fav belgian strain?
WY3522
Posted: Sat Aug 20, 2011 10:55 am
by cannondale
Imperial Porter (5.5 gallons):
Grains (target OG 1.094): Pale Ale (80%), C90 (12.5%), Black (5%) & Chocolate (2.5%)
Hops (target 86 IBU): Magnum (bittering), Northern Brewer (bittering) & Cascade (flavour & aroma)
Yeast: Safale US-05 yeast cake
Smoking pork back ribs low & slow on the side..
Posted: Tue Aug 23, 2011 12:45 pm
by cannondale
Apfelwein (5.5 gallons):
Fermentables: Apple Juice & Dextrose
Yeast: Red Star Montrachet
Posted: Tue Aug 23, 2011 8:52 pm
by markaberrant
Blended some Flanders Red last night:
50% 1 year
25% 2 year
12.5% 3 year
12.5% 4 year
Added 6lbs of sour cherries to 3 gallons of it, kegged 3 gallons, and put the other 6 gallons back into storage.
Posted: Tue Aug 23, 2011 9:59 pm
by JeffPorter
I can post on this thread now!!!!
Well, Gentlemen...I am currently brewing a brown ale...I used a fresh cooper's extract and I am just single stage fermenting...I'm thrilled that my brew is off and fermenting...It may end up being a "robust brown", as I used less water than I probably should have. It was hard to not throw a 1/2 lb cheese cloth bag full of espresso beans into the boil, but randy wanted me to keep it simple, and he was/is totally right...
I am scared shitless of bottling, and in a week or so will be posting frantic questions about that subject...
But that, my friends, is what I am brewing...
Posted: Wed Aug 24, 2011 11:32 am
by iguenard
markaberrant wrote:Blended some Flanders Red last night:
50% 1 year
25% 2 year
12.5% 3 year
12.5% 4 year
Added 6lbs of sour cherries to 3 gallons of it, kegged 3 gallons, and put the other 6 gallons back into storage.
Aging these beers in Carboys?
Posted: Wed Aug 24, 2011 11:34 am
by iguenard
markaberrant wrote:Some basements in Canada stay cool enough to make good homebrew in the summer without temperature control. Temperature is very critical in making good beer, so I don't brew without being able to control it.
I typically brew in the summer, but took a break this year. The only downside to summer brewing is that the tap water is relatively warm, resulting in extended time and increased water usage to cool the wort down after boiling.
Saying that Saisons or Belgians should be fermented warm is a bit of an overstatement. You still want to start out the fermentation relatively cool, and then ramp it up as needed. Your fermentation temperature strategy is completely dependent on the yeast strain, style of beer, and type of fermentation characteristics you are hoping to create.
My favourite belgian strain is Wyeast 3787.
Saison takes its origins from hot summer fermentation. Some commercial brewers I know admitted that they ferment their saisons around 30'C.
Posted: Wed Aug 24, 2011 1:01 pm
by elproducto
Last night my first Cali Common went in the fermenter, can't wait.
Posted: Wed Aug 24, 2011 1:37 pm
by markaberrant
iguenard wrote:markaberrant wrote:Saying that Saisons or Belgians should be fermented warm is a bit of an overstatement.
Saison takes its origins from hot summer fermentation. Some commercial brewers I know admitted that they ferment their saisons around 30'C.
Traditionally, nobody brewed beer in the summer because it was too damn hot and produced awful beer. Saisons were brewed in the winter and spring for consumption in the hot summer months.
Saying that commercial brewers "ferment their saisons around 30C," is an overstatement. You don't start ANY fermentation at 30C, you still want to start no higher than 20C (I would recommend 18C), and then ramp it up accordingly. And not all belgian strains (including some saison strains) benefit from super high temps anyways.