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Has anyone used Gigayeast Saison #2? I'm giving it a shot in my usual saison recipe and hoping it's as good as 3711 at dealing with a warm ferment.
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Jul 14, 2014 02:25
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So, despite my previous 2 attempts at IPAs being pretty much abject failures, I'm going to go ahead and pretend I learned from my mistakes and make 10 gallons of IIPA. I'm hoping for a citrus bomb. I already have some Columbus, Sorachi, and Apollo on hand. I was going to also go with some Amarillo and a little Centennial in various quantities I haven't yet determined but probably leaning on the Amarillo and Simcoe heaviest with the sorachi a little more restrained (I heard the lemon character can be pretty harsh in large doses). I've been leafing through a bunch of recipes online and it looks like a few people are doing multiple dry hoppings. What are your thoughts on this, brewgoons? Sure, Vinnie may do it, but does this actually accomplish much of anything on a homebrew scale? Do you just do all your dry hopping in one big batch? And if multiple dry hop additions are much different than just one big long addition, can anyone explain why?
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Jul 14, 2014 03:08
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One of the best IPA's I've made to date I dry-hopped in 2 additions using Citra, 2oz for 7 days, 2oz more for the last 3 days.
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Jul 14, 2014 03:24
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nominal posted:I've been leafing through a bunch of recipes online and it looks like a few people are doing multiple dry hoppings. What are your thoughts on this, brewgoons? Sure, Vinnie may do it, but does this actually accomplish much of anything on a homebrew scale? Do you just do all your dry hopping in one big batch? And if multiple dry hop additions are much different than just one big long addition, can anyone explain why? I dry hop as close to drinking as humanly possible in one go - if I know I'm going to bottle or keg in a week (or less) I'll hit it. I don't really "get" doing a layered approach, but there is all sorts of pseudoscience in brewing in general. I could have something do with how the hop aromas age and dispate over a given amount of time and trying to capture those 'fleeting' flavors - maybe? Drinking a wine/beer hybrid at the time of posting a buddy and I brewed many months ago, one I'm drinking now is ECY20 - other pitches were cuvree (wine yeast), ECY01, & WL670. I tasted them all prior to going into bottles and think wl670 is still reigning champ for my preferences. The clean ferm (cuvree) tasted like a malty wine - strange and interesting.
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Jul 14, 2014 04:14
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Jacobey000 posted:I dry hop as close to drinking as humanly possible in one go - if I know I'm going to bottle or keg in a week (or less) I'll hit it. I don't really "get" doing a layered approach, but there is all sorts of pseudoscience in brewing in general. I could have something do with how the hop aromas age and dispate over a given amount of time and trying to capture those 'fleeting' flavors - maybe? I've got half a mind to grab a case of Miller Light bottles and experiment with dry hops. Do a blind tasting between a Miller Light dry hopped with 2 parts of hops for a full 14 days and one with one part for 2 weeks and one part for a week. Reason for ML is that the beer is so flavourless on it's own that there's nothing to get in the way of perceiving the dry hop character. You could try it by brewing two batches, but it seems kind of overkill to brew two big batches just to test this hypothesis.
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Jul 14, 2014 04:44
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crazyfish posted:Reason for ML is that the beer is so flavorless on it's own that there's nothing to get in the way of perceiving the dry hop character. You could try it by brewing two batches, but it seems kind of overkill to brew two big batches just to test this hypothesis.
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Jul 14, 2014 04:50
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crazyfish posted:I've got half a mind to grab a case of Miller Light bottles and experiment with dry hops. Do a blind tasting between a Miller Light dry hopped with 2 parts of hops for a full 14 days and one with one part for 2 weeks and one part for a week. How do you go about doing this to get the full effect? I've heard of goons talking about doing this before and I'm curious. Do you just open the bottle, put in the scaled down hops and re-cap? do you then put it in the fridge or let it sit out? Do you try to re-carb it or do you taste it flat? I'm curious about the whole thing.
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Jul 14, 2014 05:38
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crazyfish posted:I've got half a mind to grab a case of Miller Light bottles and experiment with dry hops. Do a blind tasting between a Miller Light dry hopped with 2 parts of hops for a full 14 days and one with one part for 2 weeks and one part for a week. I did this with Bud Light, but I think both would work. The only problem I had was the hops expanding at the neck of the bottle and causing them to clog. Had to open them up after 1 day and push the crap into the beer. Took only 3 or 4 days for them to settle, though. A great Saison dry hopped w/ Apollo and El Dorado came out of that experiment, so I figure it was a success.
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Jul 14, 2014 13:31
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I just kegged the rest of my APA that I mashed too high. I dry hopped the last 2.5g with 1oz Simcoe for a week - that and a high carbonation really seem to have saved the beer. The extra spice really offset the heavy body and residual sweetness. Think I'll dry hop pretty much anything that can stand a bit of extra hoppiness from now on.
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Jul 14, 2014 15:00
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Toxx posted:How do you go about doing this to get the full effect? I've heard of goons talking about doing this before and I'm curious. Do you just open the bottle, put in the scaled down hops and re-cap? do you then put it in the fridge or let it sit out? Do you try to re-carb it or do you taste it flat? I'm curious about the whole thing. Open bottle, drop hops, recap.
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Jul 14, 2014 16:35
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Toxx posted:Do you just open the bottle, put in the scaled down hops and re-cap? I ran into the problem where the hop bits caused the bottles to slowly foam over for half an hour after opening them (losing a few ounces of beer in the process). There were hops floating in all the samples which made them taste overly bitter in all instances. If you do this I suggest having something to be able to filter out hop particles when pouring (like a tea ball or coffee filter) and doing it somewhere that can be cleaned easily if they spew.
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Jul 14, 2014 17:08
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CapnBry posted:That's it! There's plenty of carbonation left after recapping. I did a 12 pack of Yuengling Light, let them sit for a week, then put them all in the fridge. That's fantastic. I'll be trying this soon.
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Jul 15, 2014 04:53
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Brewed up my bochet for the Solera project I'm doing. Gravity was a bit high so I guess I was heavy handed on the honey. Recipe for 1 Gallon: ~2 Pounds of snowberry honey Caramelized to very dark. Stopped just when it started to smell of marshmallows and cooled quickly (with a lid of coarse). Yeast: White Labs Brettanomyces Claussenii. Secondary: Medium French oak and some pumpkin pie spice. SG 1.074 It got a pellicle after just 4 days. It broke though when I took a gravity reading (still 1.074). The pellicle got replaced by a layer of swollen chunks of caramelized honey gunk. 
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Jul 15, 2014 15:07
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Man, that is some creepy looking stuff there.
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Jul 15, 2014 15:27
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Jesus I thought that was an electron microscope pic or something
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Jul 15, 2014 16:44
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pugnax posted:Man, that is some creepy looking stuff there. Kinda looks like one of those futurist drawings of possible moon colonies or whatever...
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Jul 15, 2014 16:46
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Are you saying we should seed the moon with Brett to make domes for us? That would be awesome, but they'd smell like socks all the time.
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Jul 15, 2014 17:00
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Luceo posted:Jesus I thought that was an electron microscope pic or something The world is my agar plate. In other words 3/7 of my fermenters are infected. Soon to be 5/7 (I'll be keeping my 3 and 5 gallon fermenters traditional for now). Can't wait to share some of these Wild Meads with whoever gets me for their homebrew secret Santa.
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Jul 15, 2014 17:01
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Marshmallow Blue posted:Brewed up my bochet for the Solera project I'm doing. Gravity was a bit high so I guess I was heavy handed on the honey. That is beer porn at it's best. Fluo fucked around with this message at 18:39 on Jul 15, 2014 |
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Jul 15, 2014 18:29
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I was thinking of picking up some smaller fermenters to do some split batch experiments. What do you guys use? 1 gallon doesn't seem like it would allow much room for dryhopping/fruit additions (I use fermcap so I'm not too concerned about krausen gone wild). I was looking at some 2 gallon buckets, but is it even worth it to get 5/6 as opposed to, say, two 3 gallons?
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Jul 15, 2014 19:52
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If youre using them as primary fermenters, id say you need more space, especially if youre going to be experimenting. I split 10 gallon batches between a bucket and a glass carboy because i havent bothered with buying another carboy. Someone did offload an old barrel style keg to me recently, ive been thinking about turning it into a primary. Anyone done this?
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Jul 15, 2014 20:31
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Finally bottled and kegged my Vienna / Mosaic SMaSH pale ale using the Yeast Bay's Funktown Pale Ale blend (basically "Conan" yeast with Brettanomyces) and it's probably the beer I'm happiest with out of the 20 or so batches I've brewed. Amazingly pineapple-forward scent, super clear, nice mouthfeel considering it's 1.008. The Brett managed to pick up the slack of my underpitching (only used 1 vial @ ~40% viability in an OG 1.05). Definitely going to brew this one again, and interested to see what happens to the ones I bottled as they age. Here's the recipe if anyone is interested: http://www.brewersfriend.com/homebrew/recipe/view/132625/pineappley-smash
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Jul 15, 2014 22:24
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Jermaine Dildoe posted:I was thinking of picking up some smaller fermenters to do some split batch experiments. What do you guys use? 1 gallon doesn't seem like it would allow much room for dryhopping/fruit additions (I use fermcap so I'm not too concerned about krausen gone wild). I was looking at some 2 gallon buckets, but is it even worth it to get 5/6 as opposed to, say, two 3 gallons? I've got a bunch of 3 gallon better bottles. Unless you have a particularly violent yeast (3787), they can handle 2.5 gallon fermentations. Alternatively, you can do a normal 5 gallon batch and then split it between the two and do something funky like add fruit or dry hop one. It's kinda neat to be able to do a side-by-side comparison like that.
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Jul 15, 2014 23:27
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ieatsoap6 posted:I've got a bunch of 3 gallon better bottles. Unless you have a particularly violent yeast (3787), they can handle 2.5 gallon fermentations. Alternatively, you can do a normal 5 gallon batch and then split it between the two and do something funky like add fruit or dry hop one. It's kinda neat to be able to do a side-by-side comparison like that. I thought about getting some Better Bottle Carboys, but with the price of the 3 gallon versions, I might as well pay $2 more and get some of the 6 gallon version.
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Jul 16, 2014 00:31
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The three gallon ones are good for mead because honey is 
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Jul 16, 2014 00:36
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DontAskKant posted:So... dish with the recipe THE VOICE For a 5.25 gallon batch: 4# Vienna malt 1# wheat malt 0.5# C20L 0.25# Victory 16 IBUs bittering hops 1 oz. Willamette @ flameout Wyeast 1968/English ESB yeast Mash @154F for 60 minutes with a small amount of calcium chloride and gypsum in the mash. Boil 90 minutes, bittering hops @60, Whirlfloc @10. Pitch @64-68F. Targets: 7.5-8 Plato (1.030-1.034 OG) 16 IBU (15-20 range is fine) 5.2 SRM 3% ABV There's a lot of room to play with in this recipe. My first two batches used 2-row and turned out nicely, but I gave Vienna a shot on this one to give the flavor and body a tiny bit of a boost. I think any good base malt will play nice with this, but something like Golden Promise or Maris Otter will give it an extra bit of complexity. Obviously the aroma hops could be played with, and I even think a small amount of dry-hopping would work well. This version uses 1968 for the yeast strain, but the original used 1272/American Ale II, and I doubt you could go wrong with any decent American or English ale strain. Hell, a Belgian or lager strain would probably work well too. 
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Jul 16, 2014 00:37
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Bag of Sun Chips posted:I thought about getting some Better Bottle Carboys, but with the price of the 3 gallon versions, I might as well pay $2 more and get some of the 6 gallon version. Yeah, I suppose it depends a lot on what the individual wants to do. When I got them I was also moving from 5 gallon extract batches to 2.5 gallon all grain batches. I've still got my bucket and 5 gallon carboy so I've never felt hampered. Also what Marshmallow Blue said.
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Jul 16, 2014 02:00
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Yessss!!!! Finally Yeast Bay yeast is on sale in the UK http://www.themaltmiller.co.uk/index.php?_a=viewCat&catId=47 Great news for UK homebrewers! I know theres a couple in here.  I went a bit crazy as they already sold out of Funktown Pale (200 units they started with), most have gotten down to single digits apart from Vermount Ale. So I ordered Brussels Brettanomyces, Saison Blend, Saison/Brett Blend, Lochristi Brett Blend, Beersel Brett.
Fluo fucked around with this message at 07:08 on Jul 16, 2014 |
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Jul 16, 2014 06:37
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Ubik posted:THE VOICE Thanks, the thing i keep hearing with sessions is that you really should be using better malt. Got our 50kg of pilsner, 25kg pale, and 25kg wheat for the summer and probably do a vienna or munich order for the fall.
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Jul 16, 2014 11:19
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Anyone have experience with the NB big mouth glass carboy thing?
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Jul 16, 2014 13:10
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crazyfish posted:I've got half a mind to grab a case of Miller Light bottles and experiment with dry hops. Do a blind tasting between a Miller Light dry hopped with 2 parts of hops for a full 14 days and one with one part for 2 weeks and one part for a week. You should do this. It's cheap and fun. I did it with Bud Light and it really made a difference in my sensory perception. Marshmallow Blue posted:The three gallon ones are good for mead because honey is You should find a apiarist and try to get bulk discounts. That how I, and a few other guys in my club, can even bother to afford making mead. Homegrown honey is the BOMB! hellfaucet fucked around with this message at 14:19 on Jul 16, 2014 |
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Jul 16, 2014 14:17
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Opened a bottle of my vanilla hydromel last night. It is a bit darker than a typical traditional from a light caramelization of the honey. It smells a bit sour on the nose, but also has some vanilla aromas. Lightly effervescent (likely from CO2 that was still dissolved in solution). The taste is a lot like a light dry traditional, has a lot of vanilla notes in your throat. A very relieving type of vanilla that is fully and recognizable (not sweet like ice cream however).
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Jul 16, 2014 14:32
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pugnax posted:Anyone have experience with the NB big mouth glass carboy thing? I'm waiting/hoping for the PET version of the bigmouth bubbler to go on twofer. They are a little narrower than the regular bubblers I'm using now, meaning I could get four instead of three in my ferment fridge. hellfaucet posted:Homegrown honey is the BOMB! One of my coworkers is allegedly sending me honey from his hive. Can't wait to see how it tastes.
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Jul 16, 2014 15:38
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Another hivemind query: is there a good way to bottle kegged beer without one of those fancy blichmann beer guns?
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Jul 16, 2014 15:59
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pugnax posted:Another hivemind query: is there a good way to bottle kegged beer without one of those fancy blichmann beer guns? Just a guess, but. They fill growlers from tap handles and cap on foam, I'm sure you could do something along those lines maybe? I'm a bottler, but I'd guess that would work.
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Jul 16, 2014 16:02
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pugnax posted:Another hivemind query: is there a good way to bottle kegged beer without one of those fancy blichmann beer guns? You can fill bottles like a growler, get a regular old counter-pressure filler, or get one of those sort of home-made perlick adapters with a stopper and pressure relief.
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Jul 16, 2014 16:04
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Marshmallow Blue posted:Just a guess, but. They fill growlers from tap handles and cap on foam, I'm sure you could do something along those lines maybe? I'm a bottler, but I'd guess that would work. It works well enough for taking beer to a party or giving a bottle to a friend, I fill my growlers from the tap whenever I bring beer to my homebrew club. You'll probably run into oxygenation issues if you're looking to store the bottles long term.
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Jul 16, 2014 16:06
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pugnax posted:Another hivemind query: is there a good way to bottle kegged beer without one of those fancy blichmann beer guns? A friend uses a racking cane tube with a drilled #7 stopper on it jammed into a picnic tap, not elegant but capping on foam it should be good enough unless you're aging bottles long-term. Running an additional line of CO2 to purge the bottle first would be a common-sense improvement on that. You have to get the beer and the bottles as cold as possible, drop the serving pressure a bit and work fast. Ubik posted:THE VOICE That looks good, I started a table beer phase a while ago and it's hard to stop making them now. Latest was 50/30/10/10 pils/raw emmer wheat/munich/aromatic to 1.033 with Wyeast 3944 and smaragd hops - a little too much aromatic in hindsight, or maybe it should have been left out entirely for more munich. It's always tempting to throw specialty malt into table beer but I'm starting to find they don't need much unless the style they're based on calls for it. Myron Baloney fucked around with this message at 16:48 on Jul 16, 2014 |
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Jul 16, 2014 16:22
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Jo3sh posted:I'm waiting/hoping for the PET version of the bigmouth bubbler to go on twofer. They are a little narrower than the regular bubblers I'm using now, meaning I could get four instead of three in my ferment fridge.  I had no idea these were out. Time to potentially replace all of my better bottles!
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Jul 16, 2014 17:02
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I'm only on my third batch and I'm already finding bottling tedious. Is kegging an attainable dream or is it ?
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Jul 16, 2014 17:23
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