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Ah. I had a good feeling I was mistaken, based on how stupid I am. I wonder how they get that sour taste in Namaste.
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Jun 13, 2016 19:46
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Biomute posted:I don't like lemongrass in beer. It's bitter in an insipid soapy way. Kona's delicious Lemongrass Luau seems to prove otherwise, unless lemongrass is one of those cilantro-like things where certain people taste weird things most don't.
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Jun 13, 2016 19:55
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yamdankee posted:I'm not a taste expert. Maybe it's not the lemongrass that's giving that sour/tart flavor? Is there a particular strain of yeast, that's not a 'wild' yeast, that can still give a sour flavor? Could be the yeast. Yeast can cause similar sensations in a few ways, some through esters and some through attenuation. Really dry beers can come across tart. So if it's something like a saison yeast and they added a simple sugar, it could finish down really low final gravity.
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Jun 13, 2016 20:29
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I'm pretty sure that they use some kind of standard wit yeast, but also 'dried organic orange slices' so it's probably citrus + yeast.
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Jun 13, 2016 21:28
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 Summer beer swap package has arrived, Thanks Drunk Nerds! 3 bottles of Pliny clone and 3 bottles of a falconers flight pale ale, everything arrived safe and sound. Der Penguingott fucked around with this message at 00:04 on Jun 15, 2016 |
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Jun 15, 2016 00:01
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Brewed on Friday, added 2 sachets of hydrated M84 to 5 gallons of oxygenated wort at 50F. Yeast was best before March 2017, kept cool since the start. No airlock activity. No krausen. I know those two things don't mean everything and read M84 was a very slow starter, but I took a measurement yesterday evening; didn't drop a single point in 5 days. Increased temp to 54F, gave the fermentor a swirl. Nothing in 12 hours. Will check tonight, but if there is still no activity after 24 hours can I assume my yeast is dead?
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Jun 15, 2016 07:54
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Arent starters really important for lagers.
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Jun 15, 2016 11:02
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BioTech posted:Brewed on Friday, added 2 sachets of hydrated M84 to 5 gallons of oxygenated wort at 50F. Yeast was best before March 2017, kept cool since the start. 5 days is an awful long lag time. Without knowing the OG, you may have under pitched a bit, but the fermentation still should start. A healthy lager fermentation shouldn't take that much longer than ale yeast to start. I would personally not be ok with waiting any longer and would pitch a few packets of Belle saison /t58 or something else fairly aggressive with a strong flavor profile. At this point I think you probably wouldn't want to try another lager yeast due to the chance something else is growing in there. You will notice it a lot less with a more assertive yeast. You may also come home tonight and find your yeast woke up and everything is fine and the beer turns out great...you never know.
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Jun 15, 2016 13:09
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Der Penguingott posted:5 days is an awful long lag time. Without knowing the OG, you may have under pitched a bit, but the fermentation still should start. It was 1.048, I figured two sachets was enough for something that low but only just checked to see lager requires a lot more yeast. Yeast is definitely the weakest part of my brewing and this is my first lager, so not a good combo. Still, I've underpitched two of my first brews before I learned about starters and while the FG was high they still attenuated over 60%, while this one hasn't dropped a single point. There should be something going on. Der Penguingott posted:You may also come home tonight and find your yeast woke up and everything is fine and the beer turns out great...you never know. I'm really hoping to come home to something bubbling away, because the only yeast I have available is some kit yeast from an old Cooper Classic Dark Ale and getting something else will take days. Fingers crossed!
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Jun 15, 2016 13:23
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So in about 10 days, I'm brewing a double batch. My FIL has the idea to do a variation-on-a-theme-type of thing. My suggestion was a pale ale hopped differently, but we don't really have the ability to do two simultaneous boils. His idea was to split a batch and use different yeasts instead. Has anyone tried this? What would a yeast-showcasing recipe look like?
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Jun 15, 2016 16:12
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I've done the split batch with two yeasts thing before. It's actually pretty interesting, even when you just use a sort of ordinary recipe and sort of ordinary yeast cultures. Do a nice ESB, then do one with an American yeast and one with an English yeast. Do a stout with London and Irish yeasts. Do a saison and compare saison strains. I'm sure others will have better, more interesting ideas, but even something like an IPA with US-05 vs. S-04 can be a really neat experiment.
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Jun 15, 2016 17:14
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Jo3sh posted:I've done the split batch with two yeasts thing before. It's actually pretty interesting, even when you just use a sort of ordinary recipe and sort of ordinary yeast cultures. Do a nice ESB, then do one with an American yeast and one with an English yeast. Do a stout with London and Irish yeasts. Do a saison and compare saison strains. I'm sure others will have better, more interesting ideas, but even something like an IPA with US-05 vs. S-04 can be a really neat experiment. I like that ESB idea. Have a good ESB recipe you use?
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Jun 15, 2016 17:18
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My Colt .177 is sort of an English/American hybrid Best Bitter. I've posted this a number of times and people seem to like it. You could up the base malts a touch to bring it into ESB range or just brew it as-is: https://www.brewtoad.com/recipes/colt-177-v-3-2-1f801e Mash at around 152 - 153 to keep some body in the beer. Please note: that's a 15-gallon recipe, so scale accordingly. For the English yeast, I strongly encourage WLP023 Burton Ale/WY1275 Thames Valley. It would be interesting to try it with a characterful American yeast, maybe WLP041 Pacific Ale. Unfortunately, I find that most shops don't carry Ashburne Mild Malt. It really is the key to this one, IMO, but you can sub in more Maris Otter if you can't get it. Or look for another mild malt if your shop carries one.
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Jun 15, 2016 17:27
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Jo3sh posted:My Colt .177 is sort of an English/American hybrid Best Bitter. I've posted this a number of times and people seem to like it. You could up the base malts a touch to bring it into ESB range or just brew it as-is: Thanks a lot! 
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Jun 15, 2016 17:39
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You're welcome, of course.
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Jun 15, 2016 17:49
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My LHBS is closing in July.  I live in Chicago so there are like at least 3 others I can drive to, but this one was like a ten minute drive and I could just pop in on my walk home from work if I needed something.Sad.
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Jun 15, 2016 18:21
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BioTech posted:I'm really hoping to come home to something bubbling away... Came home and there was airlock activity. Slow, but steady. It was still going 12 hours later, at the same slow pace. I am gonna do a gravity reading tonight and Sunday to see how things are going, for now just glad something is happening after 5 days and no drop.
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Jun 16, 2016 10:02
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nullfunction posted:Yep, it's possible according to a quick Google (though I've never tried it). From what I'm reading, it works best if you skin them (the skin doesn't taste great) and the bright red color will actually fade over time. I don't really care for beets, so this isn't something I'd try a batch of, but if offered a single beet beer I'd definitely try it. Re: beet chat IIRC the darker Belgian candi syrups use beet sugar to aid sweetness or colour or something and the darkest uses date sugar IIRC robotsinmyhead posted:This is my kinda thread! One of my least favourite local breweries in Brisbane fairly well only seems to do retarded beers. Amongst their list of "beers" - Rocky road beer - lamington ale - raspberry and white chocolate Pilsner - peanut brittle Gose (wtf the last two won awards) I've seen numerous people calling the brewer out for using extracts in his beers, he denies it and I tell anyone who does so that you wouldn't get the head that beer has without using extract seeing as white chocolate is basically 100% fat!! Also I heard there was recently a large shitstorm on the beer forums about his Gose being riddled with diacetyl. Jo3sh posted:I've done the split batch with two yeasts thing before. It's actually pretty interesting, even when you just use a sort of ordinary recipe and sort of ordinary yeast cultures. Do a nice ESB, then do one with an American yeast and one with an English yeast. Do a stout with London and Irish yeasts. Do a saison and compare saison strains. I'm sure others will have better, more interesting ideas, but even something like an IPA with US-05 vs. S-04 can be a really neat experiment. My last split batch was a 5 way split dark wheat beer, which I mashed high and threw a different Brett at each one. Interesting. BioTech posted:Came home and there was airlock activity. Slow, but steady. It was still going 12 hours later, at the same slow pace. I am gonna do a gravity reading tonight and Sunday to see how things are going, for now just glad something is happening after 5 days and no drop. Definitely taste that sample when you test gravity for off flavours!!
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Jun 16, 2016 12:04
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just as a heads up, Keg Connection is selling pin lock 5 gallon kegs at $35 (on sale) with new o-rings right now also: I'm looking to pick up a co2 charger/picnic tap/hosing and pin lock disconnects for a camping trip, this looks like t the best deal, but anyone think I can get stuff cheaper than that? e: also how many co2 cartridges should I bank on needing to get through a 5 gallon keg if I overcarb it a bit before going?
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Jun 16, 2016 15:09
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Der Penguingott posted:Rockcity, your summer swap package is going out in the mail tomorrow. FYI, everything arrived safe and sound yesterday. I went and got my mail as soon as the truck was at our mailboxes to get the cultures back in the fridge. I'm definitely excited to play around with some of those., especially the bug farm/jolly pumpkin one. I haven't done a mixed fermentation primary yet, so this is a great excuse to try it.
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Jun 17, 2016 17:49
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JawKnee posted:just as a heads up, Keg Connection is selling pin lock 5 gallon kegs at $35 (on sale) with new o-rings right now
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Jun 17, 2016 20:15
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What are you all using for measuring mash temperatures these days? Those floaties that have been around forever swing all over the place. My IR thermometer is pretty consistent, but I do not know how well it measures fluids from the surface.
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Jun 18, 2016 18:56
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I've got a bimetal dial thermometer stuck through a 1/2" NPT fitting in my mashtun. I keep wanting to upgrade to a digital thermometer, but I haven't found one that would work for me at a reasonable cost yet.
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Jun 18, 2016 19:04
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I just use an instant read one. I use an cooler for my mash tun though and it loses maybe 2 degrees over an hour mash. I basically just check it to make sure it's right before slapping the lid on and then not worry about it.
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Jun 18, 2016 19:40
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I have the knockoff Thermapen from a company called Lavatools (check amazon). Seems pretty accurate and it's significantly cheaper. In other news, I made my Black Masa IPA today. Between the masa flour and the insanely tight grind on my friend's mill, I ended up clogging the mash on the first runoff. I had to run home for my BIAB bag and lauter it that way. But, the fine grind had a significant effect on efficiency as far as I can tell. Shot for 1.063 @ 70% (kind of expected 75%) and finished at 1.080 which is like 88%. I guess I gotta let that ride because I don't want to water it down, but I'm likely going to have to pitch another pack of yeast on it. robotsinmyhead fucked around with this message at 21:20 on Jun 18, 2016 |
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Jun 18, 2016 21:11
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Hey guys, I'm making a new cider with Martinelli's, peach syrup, and an orange. I was wondering what people recommend for carbonation. I've got some good clover and wildflower honey, cane sugar, or I was thinking I could make it slightly sweet and artifically carbonate it. Is that possible without a keg? Would there be a way I could force inject each individual bottle with carbon dioxide instead of either having a dry cider or a sweeter, uncarbonated one?
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Jun 19, 2016 01:01
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Rocko Bonaparte posted:What are you all using for measuring mash temperatures these days? nmfree posted:I use Thermoworks's 12 inch version of the 600C slipped through the loop of a bulldog clip on the rim of the BIAB pot.
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Jun 19, 2016 01:20
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robotsinmyhead posted:I have the knockoff Thermapen from a company called Lavatools (check amazon). Seems pretty accurate and it's significantly cheaper. I checked the last two pages but couldn't find a recipe for this.
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Jun 19, 2016 03:06
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ScaerCroe posted:I checked the last two pages but couldn't find a recipe for this. It's my own creation. I figured that instead of using Flaked Corn, I could use Masa (cooked corn flour) considering that it's cheaper, easier to get, and doesn't need to be ground. It was a pretty simple recipe of Pilsner malt (I would normally use 6-row, but I have Pilsner to get rid of), Carafa III, and masa to make a to-spec Black IPA. I had been talking about making it for a few pages and finally got around to it.
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Jun 19, 2016 04:35
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Napoleon Bonaparty posted:Hey guys, I'm making a new cider with Martinelli's, peach syrup, and an orange. I was wondering what people recommend for carbonation. I've got some good clover and wildflower honey, cane sugar, or I was thinking I could make it slightly sweet and artifically carbonate it. Is that possible without a keg? Would there be a way I could force inject each individual bottle with carbon dioxide instead of either having a dry cider or a sweeter, uncarbonated one? You could use something like stevia to backsweeten in bottles since it won't get eaten up by the yeast.
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Jun 19, 2016 12:54
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I pitched from White Labs yeast from their new packets today. I am extremely disappointed. When I cut it, somehow it had a bunch of gunk up top after I had tried to push it clear before opening. I got yeast gunk on my shorts. Then I poured the stuff in. I double checked the packet, and found the entire yeast cake itself stuck inside still. I had to extrude it out like toothpaste, glopping it everywhere. Without a doubt, some ran off the packaging, which I hadn't thoroughly sanitized. If I knew what I was getting into, I certainly would have done it differently, but I didn't expect any of this from the instructions. I very much liked the unblown soda rounds since I could see what was going on inside them. I'm probably just using Wyeast henceforth since it's the same style but without this particular fuss.
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Jun 19, 2016 19:21
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Fancy! https://www.youtube.com/watch?v=c-1ApVjan9U
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Jun 19, 2016 19:28
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Rocko Bonaparte posted:I pitched from White Labs yeast from their new packets today. I am extremely disappointed. I've been doing those as a two-step process. First, I cut away the outer label/packaging, saving it for the customer club thingy. Then I spray the heavy inner packaging with sanitizer and cut that open with sanitized scissors to squeeze it into the fermenter.
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Jun 19, 2016 20:08
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Welp did a dumb brewing thing a couple days ago. Making a lager with my dad and we needed to do the starter in two steps. Being the lazy people we were, we just used half of the vial/ w/e the new white labs package is called and pitched that into the starter. We put forth no thought process into this and just poured the top part in their which of course contained little to no yeast. We sat there wondering why the starter wasn't doing anything. Than realized our mistake and poured the rest in. A minor mistake and we were still able to brew in time but it was funny. We also found out this weekend why we went through CO2 so fast. Turns out the leak was at the keg. Not the regulator like we thought.
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Jun 19, 2016 22:40
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I really like the White Labs packets. I can actually squeeze out all the yeast without having to shake it up and risk foaming over.
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Jun 19, 2016 22:53
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Alternatively you can buy Wyeast and not have any of these problems. I hate White Labs packaging so much 
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Jun 20, 2016 01:50
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j3rkstore posted:Alternatively you can buy Wyeast and not have any of these problems. My LHBS is a white labs/East Coast Yeast shop only
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Jun 20, 2016 02:09
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j3rkstore posted:Alternatively you can buy Wyeast and not have any of these problems. I have an absolute bitch of a time getting the little bubble inside the activator pack to pop. Last time I use Wyeast stuff I had to slap it like twenty times before I finally felt the thing break.
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Jun 20, 2016 07:15
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Drone posted:I have an absolute bitch of a time getting the little bubble inside the activator pack to pop. Last time I use Wyeast stuff I had to slap it like twenty times before I finally felt the thing break. Find the nutrient pack and move it to one of the corners, then place the pack on the counter and put your palm on the pack and put all your weight on it.
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Jun 20, 2016 13:04
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rockcity posted:Find the nutrient pack and move it to one of the corners, then place the pack on the counter and put your palm on the pack and put all your weight on it. Did this, up until the "put all of your weight on it" bit. I was terrified that I wasn't going to rupture just the nutrient pack, but also make the entire bag go boom and get yeast all over my kitchen.
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Jun 20, 2016 13:23
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