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ChiTownEddie posted:Sunday: 5 gallon raspberry wheat beer. 5lb of wheat extract + US-05, and then like 4lb of raspberries in secondary. Gonna need this recipe like ASAP.
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Jun 18, 2013 20:26
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ChiTownEddie posted:Sunday: 5 gallon raspberry wheat beer. 5lb of wheat extract + US-05, and then like 4lb of raspberries in secondary. You gonna pick your own raspberries? I'd wait for season and use the PYO ones, itll just be a couple weeks now.
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Jun 18, 2013 20:49
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I was doing an INCREDIBLY simple recipe. 5lb of Wheat DME 2oz of Fuggles hitting about 15-20IBUs US-05 fermented at about 64° Once it is done I'd rack it on top of 4lb of frozen raspberries (probably just buying frozen ones at the grocery) and wait about a week before crashing it. I will put some pectic enzyme and acid blend in there too. (Maybe about 1/2 a teaspoon of acid blend? Really not much) I did a 2.5gallon test batch almost exactly scaled down from this and it was amazingly delicious. It is obviously very light in alcohol (and body) and was really a sit out side and drink 2 or 3 because you didn't realize you had finished it so fast type of beer. The #s I used in the test batch was 0.75lb of raspberries per gallon but I figured I'd 'round up' to 4lb from 3.75. That worked out to a definitely raspberry-ey beer without being too tart or overwhelming. It definitely overpowers most of the wheat beer flavors, but is muted by them at the same time? Dunno, its basically my summer beer instead of making a cream ale or something similar. @Mashmallow I will definitely do that actually...just in the NEXT brew of this. I have a house warming party coming up that I need this batch for  I am also considering doing that boil with a bit of DME method that someone mentioned in the past couple of pages, but figure for at least this go it was so tasty that I might as well just re-do my process. ChiTownEddie fucked around with this message at 21:04 on Jun 18, 2013 |
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Jun 18, 2013 21:00
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Marshmallow Blue posted:You gonna pick your own raspberries? I'd wait for season and use the PYO ones, itll just be a couple weeks now. Good to know. I'm dying to use raspberries but they're insanely expensive around me, even frozen. Has anyone had good results using those fruit extracts they sell at homebrew shops? Or any not-actually-fruit alternative. The ones I've had at brewpubs and commercially usually taste grossly artificial.
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Jun 18, 2013 21:16
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My Cherry Chocolate Porter is all carbed up, and I'm underwhelmed. The taste is slightly sweet, but not cherry-like at all. The chocolate is definitely there, but at best it's like someone waved a single cherry near the fermenter for a couple seconds. The beer is good otherwise (similar to Young's Double Chocolate), its just disappointing to spend $15 on something that you can't even taste. Maybe I'll dry "hop" with some fresh cherries in the serving keg.
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Jun 18, 2013 21:20
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fullroundaction posted:taste grossly artificial. That is my experience. Luckily it was light enough that the beer was still more than drinkable, but man, no thanks on using the extract again.
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Jun 18, 2013 21:20
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fullroundaction posted:Good to know. I'm dying to use raspberries but they're insanely expensive around me, even frozen. Is there a pick your own farm in your area that does raspberries? They could be expensive because they need to be shipped in. @Raging I added 2 raspberries to each bottle (12oz) of my strawberry raspberry mead and it gave it a nice tartness without overpowering it.
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Jun 18, 2013 21:22
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RagingBoner posted:Maybe I'll dry "hop" with some fresh cherries in the serving keg. It's going to ferment again if you do that. Which is not a bad thing, I'm just saying it's not like adding hops, so you'll have to be prepared for the additional working.
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Jun 18, 2013 21:23
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Jo3sh posted:It's going to ferment again if you do that. Which is not a bad thing, I'm just saying it's not like adding hops, so you'll have to be prepared for the additional working. I've added campden and potassium sorbate, will it still restart fermentation?
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Jun 18, 2013 21:24
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RagingBoner posted:I've added campden and potassium sorbate, will it still restart fermentation? shouldn't, that's the process for back-sweetening mead and I haven't had a bottle blow up in my hands yet
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Jun 18, 2013 21:26
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In that case, probably not. Doubly so because it is presumably being stored cold. It could still happen, but knowing that I kinda doubt it.
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Jun 18, 2013 21:27
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Speaking of back sweetening, I'm going to be campden/sorbating a small batch of peach melomel I have soon that still has a pretty thick cake on the bottom. Should I rack it first and then add the chemicals or just add them directly to primary and rack after a few days? I'm assuming it doesn't matter, I just want to get rid of as much yeast as possible in as few moves as possible. Also when using honey what's a good amount to add in for backsweetening a 1 gallon batch? I know it's subjective, I'm just not sure where to even start (or how to get it mixed in).
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Jun 18, 2013 21:30
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fullroundaction posted:Speaking of back sweetening, I'm going to be campden/sorbating a small batch of peach melomel I have soon that still has a pretty thick cake on the bottom. Should I rack it first and then add the chemicals or just add them directly to primary and rack after a few days? I'm assuming it doesn't matter, I just want to get rid of as much yeast as possible in as few moves as possible. Rack it off the yeast then add the chems. I just add some honey to a soda bottle with enough warm water to get it dissolved and add it in. taste it after a mix, and add again if necessary. Last time I used less than a 1/4 pound and it turned out plenty sweet enough. It really is a guess and check kind of thing.
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Jun 18, 2013 21:38
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Did my first AG brew on Saturday, single infusion, no mash out. Had a few hiccups here and there, but generally enjoyed the process much better than extract. My biggest concern is that I way undershot my OG (Est OG was 1.087, wound up being 1.068) but I'm pretty sure I messed up during my mash by resting too cold (148, instead of 154) and sparging by leaving the top off and effectively letting all the heat escape. I also probably didn't lauter long enough, and left some sugar juice in the tun after I reached my boil volume. 3 questions. Should I be stirring every 20 minutes or so during my rests? How important is it to mash out? If I do mash outs, should I be stirring all that grain up again and destroy my grain bed before sparging? (this doesn't seem right to me) I feel like I'm missing something really rudimentary here.
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Jun 18, 2013 21:54
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RagingBoner posted:My Cherry Chocolate Porter is all carbed up, and I'm underwhelmed. The taste is slightly sweet, but not cherry-like at all. The chocolate is definitely there, but at best it's like someone waved a single cherry near the fermenter for a couple seconds. The beer is good otherwise (similar to Young's Double Chocolate), its just disappointing to spend $15 on something that you can't even taste. Chocolate is a much stronger flavor than cherry. Jamil suggests acid blend to bring the cherry out in the same recipe type.
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Jun 18, 2013 22:26
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Marshmallow Blue posted:Rack it off the yeast then add the chems. I just add some honey to a soda bottle with enough warm water to get it dissolved and add it in. taste it after a mix, and add again if necessary. Last time I used less than a 1/4 pound and it turned out plenty sweet enough. It really is a guess and check kind of thing. Cool thanks, will do. hellfaucet posted:Did my first AG brew on Saturday, single infusion, no mash out. Had a few hiccups here and there, but generally enjoyed the process much better than extract. My biggest concern is that I way undershot my OG (Est OG was 1.087, wound up being 1.068) but I'm pretty sure I messed up during my mash by resting too cold (148, instead of 154) and sparging by leaving the top off and effectively letting all the heat escape. I also probably didn't lauter long enough, and left some sugar juice in the tun after I reached my boil volume. A 148 rest instead of 154 won't really affect your OG so much as it will affect the fermentability of your wort. 1. Don't stir, you want the grainbed to be as settled as possible towards the bottom or you could very easily end up with a stuck sparge/runoff. If you want to stir right at the end to get all of the remaining wort trapped in the grains that's fine though. 2. Good question. I understand the process (on paper), and since it's a part of almost every brewery's process I'd have to imagine it IS important, but I'd like to see some experiment data testing gravities without it. 3. No, see 1.
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Jun 18, 2013 23:15
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Roundboy posted:Anyone have experience with chai? I guess what I'm saying is, be careful.
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Jun 18, 2013 23:37
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ChiTownEddie posted:I was doing an INCREDIBLY simple recipe. I'm 100% doing this recipe because my mom grows her own raspberries and loves them and I can maybe steal some berries from her. When did the pectic enzyme (how much?) and acid blend go in? At bottling time? Also 60min boil on the hops?
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Jun 19, 2013 00:12
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Sirotan posted:I'm 100% doing this recipe because my mom grows her own raspberries and loves them and I can maybe steal some berries from her. When did the pectic enzyme (how much?) and acid blend go in? At bottling time? Also 60min boil on the hops? Ahhhh that sounds amazing with fresh picked raspberries. I hope to get Mich ones for the next take. The 2oz was like 30m in a 30m boil. I figured since its just DME a full boil time isn't doing much for me. Pectic enzyme was what it recommended on the bottle: 1/10tsp per lb of fruit. I'll round up to 1/2 tsp for this one. Acid blend was 1/4 tsp for my 2.5gal so I'll do 1/2tsp this time. Both of those were added to the secondary right before I racked the beer on top. E: just tossed 2gal of Mott's apple juice, 1 can of frozen apple concentrate, some pectix enzyme/acid blend, and Nottingham in a fermenter. Let's see how that goes
ChiTownEddie fucked around with this message at 01:04 on Jun 19, 2013 |
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Jun 19, 2013 01:02
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I've got a no-boil berliner weisse I need to make (like, last week) that uses Wyeast 1056, which being close enough to US-05, I might try my first ever yeast cake re-use batch with that recipe. 
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Jun 19, 2013 01:16
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fullroundaction posted:Cool thanks, will do. I know I just recommended mashing out last page but as far as gravity goes its more important for breweries because it takes so long to sparge. If your method takes a million years or you suspect your mash running off from you then sure do an explicit mash out. Otherwise the important thing is to keep everything hot during the sparge to keep it fluid and solublize sugar. Sometimes the easiest way to set that up is a mash out step. Maybe its your first batch sparge.
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Jun 19, 2013 01:23
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^^^ At least with a bazooka tube the grain at the bottom forms sort of a barrier that allows things to free flow through the screen. Sort of like digging a hole in the snow and it not collapsing. Might not make a difference with false bottoms or other methods. ChiTownEddie posted:E: just tossed 2gal of Mott's apple juice, 1 can of frozen apple concentrate, some pectix enzyme/acid blend, and Nottingham in a fermenter. Let's see how that goes Should be done fermenting by now, if my experience with that yeast/juice combo is universal.
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Jun 19, 2013 01:29
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fullroundaction posted:^^^ At least with a bazooka tube the grain at the bottom forms sort of a barrier that allows things to free flow through the screen. Sort of like digging a hole in the snow and it not collapsing. Might not make a difference with false bottoms or other methods.
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Jun 19, 2013 02:38
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From the "Eleven Ways to Avoid a Stuck Sparge" section of Radical Brewing:quote:Having the wort flowing at a high rate before the filter bed is set creates a considerable vacuum that can compact the bed into a bricklike substance. I think we may be saying the same thing, I may just be stating my side poorly.
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Jun 19, 2013 02:45
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fullroundaction posted:From the "Eleven Ways to Avoid a Stuck Sparge" section of Radical Brewing: So after stirring and before running off again you need to reset the grain bed. A small price to pay for time or efficiency savings of stirring between batches. If you don't stir you are all but continuous sparging since the mass transfer will be limited by the same hydraulic limitations. Which is cool if you're set up for that but most people batch to take advantage of easy filters.
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Jun 19, 2013 02:58
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Sirotan posted:I've got a no-boil berliner weisse I need to make (like, last week) that uses Wyeast 1056, which being close enough to US-05, I might try my first ever yeast cake re-use batch with that recipe. Ooh recipe? I've been wanting to do one quite badly myself. fullroundaction posted:Should be done fermenting by now, if my experience with that yeast/juice combo is universal. Hahaha well I'm excited for coming home to see an explosion of krausen maybe? :P ChiTownEddie fucked around with this message at 03:27 on Jun 19, 2013 |
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Jun 19, 2013 03:24
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I finally hydro'd my saison and it's reading 1.002. That's, uh, done I think? Should I even worry about holding off another 2 days to bag that last .002? It tastes good.
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Jun 19, 2013 05:10
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Imaduck posted:Rogness Brewing, near Austin, does a Chai beer. I found the taste to be incredibly overpowering and basically undrinkable, in spite of the fact that I really enjoy Chai. Most of the folks I've talked to have felt the same way, although a few have liked it. I bought a couple example milk stouts from wegmans,and I plan on adding the chai to it when it arrives to gauge how it would taste in different concentrations, or even if it would taste good. Experimenting before I potentially waste a batch
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Jun 19, 2013 05:28
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ChiTownEddie posted:Ooh recipe? I've been wanting to do one quite badly myself. Recipe I found is here: http://www.seriouseats.com/recipes/2012/03/homebrewing-berliner-weisse-recipe-how-to-brew-sour-beer.html I've never done a no-boil OR a decoction but the recipe spells it all out. I guess if I want to reuse the yeast I'm going to add the Lactobacillus at secondary instead.
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Jun 19, 2013 12:42
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Sirotan posted:Recipe I found is here: http://www.seriouseats.com/recipes/2012/03/homebrewing-berliner-weisse-recipe-how-to-brew-sour-beer.html I think I may do this when I'm done moving in a couple weeks. Can you make a lacto starter like you would for yeast to avoid buying two packs?
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Jun 19, 2013 13:33
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Interesting. I think I'll try it too at some point, but do a half batch of that so I don't have to make a starter or use 2 packs of lacto. Also in case I mess it up hahaha.
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Jun 19, 2013 13:36
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Toebone posted:I think I may do this when I'm done moving in a couple weeks. Can you make a lacto starter like you would for yeast to avoid buying two packs? I bought only one pack after consulting with the guys at the homebrew store, they felt it would be more than sufficient. Edit: Hmm, reading about making lacto starters and berliner weisse's. Maybe I should be doing my batches the other way around since the BW will take a lot longer, and make a lacto starter. Hmmmmmm... Sirotan fucked around with this message at 14:17 on Jun 19, 2013 |
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Jun 19, 2013 13:59
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Honey Ale gravity check this morning. Its down to 1.010, I'll check it again on Saturday to see if the gravity changed or if its ready to bottle (hope its ready). Smells good, looks good, should be dry and crisp. A nice summer refresher. ABV around 5.6% at the moment.
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Jun 19, 2013 14:20
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My first ever all-grain batch (MOtter-Simcoe Smash) had a OG of 1.060 and after six days is reading 1.012. Apparently beer was made despite my mistakes. It smelled awesome when I opened the fermenter. Apparent attenuation 79% with US-05 (6.3% ABV). I started with ten pounds of grain. Does this all seem normal? If the yeast are still floating on the top does that mean the yeast are still active?
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Jun 19, 2013 16:24
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PBCrunch posted:My first ever all-grain batch (MOtter-Simcoe Smash) had a OG of 1.060 and after six days is reading 1.012. Apparently beer was made despite my mistakes. It smelled awesome when I opened the fermenter. Apparent attenuation 79% with US-05 (6.3% ABV). I started with ten pounds of grain. Does this all seem normal?
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Jun 19, 2013 16:38
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PBCrunch posted:My first ever all-grain batch (MOtter-Simcoe Smash) had a OG of 1.060 and after six days is reading 1.012. Apparently beer was made despite my mistakes. It smelled awesome when I opened the fermenter. Apparent attenuation 79% with US-05 (6.3% ABV). I started with ten pounds of grain. Does this all seem normal? That sounds very normal. US-05 has a tendency to hang around a bit, but I love it. You can let it ride, cold crash it, or (imo) let it condition a bit then cold crash it.
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Jun 19, 2013 17:05
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Making a lacto starter is kind of pointless IMO if you're pitching fresh from a Wyeast bag/WhiteLabs vial. Souring beer isn't really a problem that can be solved by throwing more bacteria into the fermenter. You just need time for your first generation to take hold, and after that things speed up a bit for subsequent batches. The only thing I can think of to help speed along the process would be to wait until fermentation is completely over, then add the lacto and raise (and keep) the temperature in the upper 90s. Even then it's probably not worth the effort.
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Jun 19, 2013 21:15
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fullroundaction posted:Making a lacto starter is kind of pointless IMO if you're pitching fresh from a Wyeast bag/WhiteLabs vial. Souring beer isn't really a problem that can be solved by throwing more bacteria into the fermenter. You just need time for your first generation to take hold, and after that things speed up a bit for subsequent batches. As well, if all you're pitching is lacto it would make more sense to do a sour mash and be able to lock in the desired sourness level than to pitch lacto and have it keep going essentially forever. You could turn around that Berliner in a couple weeks with a sour mash but it takes a lot longer if you do a straight lacto pitch.
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Jun 19, 2013 21:26
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Question about turning a whiskey barrel into a sour barrel: Do I just brew the base beer with reggos yeast and then pitch bugs once it goes into the barrel and BAM sour barrel?
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Jun 19, 2013 21:32
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If doing a sour mash means I'd need to keep it at 90+ for a couple of days I don't think I could. It would mean leaving something on my stove all day when I'm not home which sounds like a good way to burn down my apartment building. I guess I'll just go back to my original plan and follow the directions in the recipe. Worst case scenario it just takes longer.
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Jun 19, 2013 21:58
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