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Post by poptop on Apr 17, 2020 14:01:17 GMT -6
^^ That is one style I can't seem to nail. Always too sweet. Not dry like I hope for.
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Post by Leftympfrmde on Apr 17, 2020 14:07:12 GMT -6
^^ That is one style I can't seem to nail. Always too sweet. Not dry like I hope for. I've made it a few times with good results. 70% pilsner, 30% corn sugar. Sounds nuts, but it works.
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Post by jimdkc on Apr 17, 2020 14:30:04 GMT -6
I'm going to try to brew something this weekend, but I'm not sure what yet. Maybe just an extract Hefeweizen. I used to do these every once in a while and I like them!
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Post by poptop on Apr 17, 2020 16:13:08 GMT -6
I'm going to try to brew something this weekend, but I'm not sure what yet. Maybe just an extract Hefeweizen. I used to do these every once in a while and I like them! I have about 5 pounds of DME and I keep threatening to make a stove top batch of something just to make something
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Post by Seven on Apr 17, 2020 16:24:47 GMT -6
I want to brew next Tuesday since it's the nicest weather say we've had in a while but a) I need to request off from work, and b) I have no idea what to make. Currently have an espresso stout (maybe 1-2 gallons), pale ale (3-4), kolsch (4?) and a dark saison (4) on tap. I need to take an inventory of ingredients...
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Post by drez on Apr 18, 2020 12:01:15 GMT -6
Cinnamon/Vanilla Oatmeal Porter mashing away.
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Post by Ken on Apr 18, 2020 12:03:51 GMT -6
Nice socks. Who did you borrow them from? I don't think they're yours. The boil has started on a Caribbean Lager of sorts. Smoooth brewday so far and I should be done in about 90 minutes-ish. Cheers and enjoy your Saturdays beerheads.
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Post by poptop on Apr 18, 2020 12:04:10 GMT -6
Kegging tomorrow. Mango Saison. Ran outta steam cutting the lawn in the steam heat. Thunderstorms heading our way. Day drinking. Whateverthehell day it is
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Post by Ken on Apr 18, 2020 12:06:32 GMT -6
Beer here soon.
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Post by denny on Apr 18, 2020 12:06:55 GMT -6
Got the Houblon homage in the fermenter finishing up. Sat. is Noti Brown Ale, an Am. brown What did you end up with for a recipe? 11.5 lb. MG Pelton (pils) 2 lb. table sugar 1.5 oz. Columbus - 12% - 60 2 oz. Saaz - 2.8% - 3 2 oz. Amarillo - DH WY3522
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Post by denny on Apr 18, 2020 12:10:18 GMT -6
^^ That is one style I can't seem to nail. Always too sweet. Not dry like I hope for. That's why I target Westmalle tripel. In the same IBU range as SNPA. One mistake many make with tripel it to start with a high FG in order to achieve a high ABV. That makes it sweet. You want to start at maybe 1.072 and get it down to 1.006 or less
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Post by bklmt2000 on Apr 18, 2020 12:10:44 GMT -6
Starter I made a few days ago (WY1028, been in the fridge since early January) is done and split into 3 Mason jars (2 for upcoming batches, and 1 as a master culture for future starters) and stowed in the lager fridge.
After only a few hours, the yeast is settling out nicely, and I saw good activity while the starter was stirring, so I have high hopes that this yeast will be in good shape for my next brewday on Wednesday.
Making the IPA I posted in the recipe forum last week.
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Post by denny on Apr 18, 2020 12:11:07 GMT -6
Got Noti Brown Ale mashing right now
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Post by neddles on Apr 18, 2020 12:12:07 GMT -6
What did you end up with for a recipe? 11.5 lb. MG Pelton (pils) 2 lb. table sugar 1.5 oz. Columbus - 12% - 60 2 oz. Saaz - 2.8% - 3 2 oz. Amarillo - DH WY3522
Denny, do you pitch Belgian yeasts any differently than you would 1450 or other ale yeasts? I'm talking in terms of quantity or viability. Or do you treat them all the same?
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Post by poptop on Apr 18, 2020 12:23:55 GMT -6
^^ That is one style I can't seem to nail. Always too sweet. Not dry like I hope for. That's why I target Westmalle tripel. In the same IBU range as SNPA. One mistake many make with tripel it to start with a high FG in order to achieve a high ABV. That makes it sweet. You want to start at maybe 1.072 and get it down to 1.006 or less This is a good plan. I will shoot for that in the second to next batch. Next week I am making a 1.050’ish Saison and want to use that cake for something along the strength of DuPont Moinette or Avec le bons voeux. But with 3711
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