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Posted: Wed Mar 12, 2014 12:27 pm
by J343MY
atomeyes wrote:BBT isn't a bad choice. b brux could get interesting.
i'd always suggest closer to 150 if you can. just lends to that dryer finish that i'd associate with wine-like strains of brett. also make sure you have a hell of a starter and that it's been building for 2 weeks vs 2 days. probably need to do a 2-step starter if you want it to be strong.
I did make a big two stage starter, two weeks in advance. The beer took off like crazy, and after about two weeks it looked like fermentation had pretty much stopped and it was still at 1.038. I brought it upstairs to warm up a bit and it got down to where it is now, but that seems like it may be it.
brux isn't really the direction I want to go with it, I'll probably go trois if I do anything. Not sure though.
Posted: Fri Mar 14, 2014 11:17 am
by atomeyes
Lambic day! Lambic day!
(what was i thinking????)
first attempt at a turbid mash. will keep me on the go.
have lots of stale hallertau i'm tossing in. east coast yeast to innoculate. pussied out and am only doing a 3 hr boil.
fun times!
Posted: Fri Mar 14, 2014 1:20 pm
by grub
atomeyes wrote:Lambic day! Lambic day!
(what was i thinking????)
first attempt at a turbid mash. will keep me on the go.
have lots of stale hallertau i'm tossing in. east coast yeast to innoculate. pussied out and am only doing a 3 hr boil.
fun times!
turbid mashes are fun! even better, we're usually doing two 10gal batches in parallel, so you get to do everything twice. keeps you on your toes. I REALLY like having detailed notes, particularly for the turbid mash, showing times + temps and all that.
why wimp out on the boil? if you're doing 3, you might as well go whole hog and let it ride 4-5!
Posted: Sat Mar 15, 2014 8:17 am
by atomeyes
grub wrote:atomeyes wrote:Lambic day! Lambic day!
(what was i thinking????)
first attempt at a turbid mash. will keep me on the go.
have lots of stale hallertau i'm tossing in. east coast yeast to innoculate. pussied out and am only doing a 3 hr boil.
fun times!
turbid mashes are fun! even better, we're usually doing two 10gal batches in parallel, so you get to do everything twice. keeps you on your toes. I REALLY like having detailed notes, particularly for the turbid mash, showing times + temps and all that.
why wimp out on the boil? if you're doing 3, you might as well go whole hog and let it ride 4-5!
it was bad enough that i had to ask my neighbour to turn the burner off at 6:45 PM. asking someone to come over on a friday night at 8 or 9 PM isn't that cool.
i had a family dinner that i couldn't say no to. boil started at 3:45. the wind was something lovely yesterday.
doing the turbid mash wasn't nearly as bad as i thought it would be.
Posted: Sat Mar 15, 2014 4:28 pm
by J343MY
I brewed sort of a saison type thing. New Zealand hops, Jamaican Tangelo zest & Yuzu juice.
Posted: Sun Mar 16, 2014 10:18 am
by lister
J343MY wrote:I brewed sort of a saison type thing. New Zealand hops, Jamaican Tangelo zest & Yuzu juice.
Would it be possible to post the recipe? My girlfriend may like that.
Posted: Sun Mar 16, 2014 1:29 pm
by J343MY
lister wrote:Would it be possible to post the recipe? My girlfriend may like that.
Sure,
41% pils
33% 2-row
8% munich
6% oats
12% unmalted wheat
1lb Belgian golden candi syrup (to be added at the end of fermentation)
1 oz Motueka @10 mins
1 oz Wakatu @ 10 mins
20g of Jamaican Tangelo zest steeped in hot wort for 15ish minutes before chilling.
1.067 OG (after candi syrup addition)
fermented with second generation blend of WLP565, WLP644 & Crooked Stave Surette dregs.
50-100ml of Yuzu juice to be added once fermentation dies down.
Posted: Sun Mar 16, 2014 9:34 pm
by lister
Excellent, thank you!
Posted: Mon Mar 17, 2014 8:59 am
by atomeyes
jeremy,
curious as to why you chose to do 2-row and pilsner blend, vs one or the other.
for some of my beer, i'll do a 3:1 pils:MO blend, and that's just to keep the MO breadiness down or make it present. what are your thoughts?
Posted: Mon Mar 17, 2014 12:14 pm
by J343MY
atomeyes wrote:jeremy,
curious as to why you chose to do 2-row and pilsner blend, vs one or the other.
for some of my beer, i'll do a 3:1 pils:MO blend, and that's just to keep the MO breadiness down or make it present. what are your thoughts?
I had 5 pounds of pilsner malt that had been kicking around for a while. I just decided to use it up. No real reason other than that. It would have been all 2-row otherwise.
Posted: Mon Mar 17, 2014 1:47 pm
by atomeyes
J343MY wrote:atomeyes wrote:jeremy,
curious as to why you chose to do 2-row and pilsner blend, vs one or the other.
for some of my beer, i'll do a 3:1 pils:MO blend, and that's just to keep the MO breadiness down or make it present. what are your thoughts?
I had 5 pounds of pilsner malt that had been kicking around for a while. I just decided to use it up. No real reason other than that. It would have been all 2-row otherwise.
you prefer 2-row over pilsner? any reason?
had this discussion with a brewer. he claims he likes pilsner because it is cleaner all-around (palate-wise and dust-wise).
Posted: Mon Mar 17, 2014 2:47 pm
by phirleh
First brew of 2014 on Saturday night, hadn't brewed since November. Did a 2-row, rye, dark rye, and chocolate malt brew with some Columbus bittering and galaxy aroma hops.
Posted: Mon Mar 17, 2014 6:38 pm
by atomeyes
Going to attempt a TenFidy-inspired stout. a cool basement will do wonders for primary and secondary.
will do it either this Friday or one day next week if/when it is nice out
Posted: Mon Mar 17, 2014 9:55 pm
by J343MY
atomeyes wrote:J343MY wrote:atomeyes wrote:jeremy,
curious as to why you chose to do 2-row and pilsner blend, vs one or the other.
for some of my beer, i'll do a 3:1 pils:MO blend, and that's just to keep the MO breadiness down or make it present. what are your thoughts?
I had 5 pounds of pilsner malt that had been kicking around for a while. I just decided to use it up. No real reason other than that. It would have been all 2-row otherwise.
you prefer 2-row over pilsner? any reason?
had this discussion with a brewer. he claims he likes pilsner because it is cleaner all-around (palate-wise and dust-wise).
2-row is my go-to base malt because I brew a lot of hoppy beers, and I like 2-row for them. I buy several sacks at a time so its just what I always have on hand. If I'm doing something like the above beer with a lot going on, I'll just use 2-row. If its a more delicate style, I might buy a different base malt specifically for that.
Posted: Thu Mar 20, 2014 12:16 pm
by atomeyes
Saturday: brewing a TenFidy-inspired clone. OG is around 1.11. FG is around 1.030. big beer.
bought an oxygen stone. figured it was about time. especially with this beer. tired of rocking glass carboys.
also ordered some of the Yeast Bay's yeast, including the Vermont strain (i.e. Heady Topper). would make a nice summer IPA.