Creeps McLane

How are them golden hops there @Bonsai & Brew? i got action in my planter

Sorry, i was in a hurry. To me a whirlpool addition with not isomerize while a flameout addition will. Though new info is coming out everyday on the subject.

Thinking about brewing my first sour with extended aging with lacto. But to this question above, I may have a tip. At shells brewery they use cypress foeders which give no real wood flavor. So they actually whirlpool with oak to extract some tannins. That’s what I’m gonna do with my beer. Still deciding between doing things the hard way or just using the roselare blend and forgetting about the beer for a year or so.

Id leave it. Just pretend its 9% when your drinking it

So your 20% ipa only came in at 19%??? We cant stand for this!

Rite brew is the shiznit. I love that place so much.

Im gonna brew a saison, shocking I know. but Im gonna ferment in primary with saison yeast and lacto and then secondary with some brett. Its gonna be a long process but itll be worth it. Challenge is to get plenty of dextrins in there for the brett to chew on. No matter what, @Big Sarge is sure to receive a bottle or 6. Also I gotta get some amber lager figured out for September when I go visit the badlands and @Bonsai & Brew. Might sound crazy, but Im gonna also possibly pick up some oak spirals from Austin Homebrew Supply for the sasion / lacto / breet beer. Id like to get some oak tannins in there as well for added body. Might ship those to my inlaws in TX while im down there visiting them and @Jdub. Maybe bring back some Jester King beer and propagate some yeast for that beer. who knows. anythings possible.

Lol, man, let me tell you. Fruited beers are tough. A kettle soured fruited beer is great, but trying to balance the phenols of a saison with the phenols and tannins of some berries is my newest challenge. I guess theres a reason classic lambic brewers age their beers on fruit for months. Trying to rush a fruit beer is proving to be difficult but Im having a lot of fun along the way, Plus since I don't eat much fruit, I figure Im getting some sort of health benefits for drinking my fruits.

Perhaps fill the cooler with water just enough as needed and add ice when you need to. Ive never done it but i think a lot of people do it

@Shrike what city do you live in? @K5WX same question Anyone else on here in the Dallas area?

I just looked at the instructions online. It does say to add the hop sack to the fermenter. Seems strange to me. I wouldn’t personally do that. But to your question, no the hops sack is not exposed to oxygen in the keg. The CO2 from fermentation has already pushed out the oxygen. As far as floating, I usually add the hops without bagging them. They float for about three days but then they sink, especially true if you cold crash. The stuff all over the hop sack is most likely yeast clumps that are caught on the sack. I wouldn’t worry. for the all grain batch, I’d remove the hops. That’s why you’re bagging them in the boil, to keep out the vegetable matter but isomerize the alpha acids. That’s when they sell bazooka screens and hop spiders. You generally don’t want excess hops or proteins in your beer. How many batches have you brewed so far? I’m all about experimenting but maybe a little research first would keep you from wasting time and money tomorrow.

Switching my regular saison hopping schedule to match that of noble king. So on sunday im gonna do one mash, two boils, three beers. IPA, Hoppy saison and a fruited hoppy saison. This is the last of competition brews for this year as of right now.

Where are you? At the Amundsen-Scott Research facility in Antartica?

Youll have to go get a bottle of the smoked fig beer and steal their yeast. I just last night got my next grain order ready and put the noble king recipe in my cart. Im thinking a nice 4.5% beer for SD would be nice to pack.

Well, 05 is the same yeast so it wouldnt hurt to throw it in. That shouldve been more than enough yeast but god damn, its been days. Id chuck a pack in just to be sure. Although any layor of krausen is in fact krausen... give it til the morning then investigate.

Twas the night before brew day...

Im kinda suffering with you right now. 3 days without a beer so far. Tonight that streak will end. Damn flu / cold thing. Damn it to hell. Ill devote my first one to you tonight

I made a coffee stout once. Brewed a stout, and added a large glass of cold brewed coffee from the gas station. I think I brought that cold brew home and ran it through some more coffee. Dumped it in the keg, then racked the stout on top. Delicious

88% 2 row, 12% crystal 15. Actually a friend told me about it from Facebook. I then started following any and all breweries in the area to make sure I didn’t miss opportunities like this in the future. I’ve heard of lots of breweries doing this before but never in my area.