59 replies to this topic

[BlKtRe]

Brewing that cherry smoked malt saison sunday. 

Edited by BlKtRe, 11 April 2014 - 12:55 PM.

[Big Nake]

Thanks Ken, I'll look for it tomorrow.  I do have a rather fantastic Saison that I bottled a few weeks ago.  Not to Austrian style of course... But there will be good beer on hand.

The Stiegl beers are all pretty gold & wimpy. If you do end up finding it and sampling it, make a mental note of the acidic "tang" of the beer. It's got that crisp, refreshing, fresh-cut grass snappiness to it. One of those 16.9 oz cans would do nicely in the warm, schputy Coconut Creek weather. Cheers & have fun with your Austria night... sounds awesome!

[positiveContact]

oh me me!!

 

oktoberfest this weekend!!  the sweet sulfury smell of 2308 starter is filling the corner of my kitchen

[Big Nake]

oh me me!! oktoberfest this weekend!!  the sweet sulfury smell of 2308 starter is filling the corner of my kitchen

For real. The 2308 working on Jamil's Vienna in my primary fridge is starting to stink up the joint. I was just down there, opened the fridge and gave it a slight swirl and then put it back. A minute later my wife came into the storage closet that's right off my brew bunker and gave me a look like, Dude, they have medicine for that... Serious sulfur going on.

[positiveContact]

For real. The 2308 working on Jamil's Vienna in my primary fridge is starting to stink up the joint. I was just down there, opened the fridge and gave it a slight swirl and then put it back. A minute later my wife came into the storage closet that's right off my brew bunker and gave me a look like, Dude, they have medicine for that... Serious sulfur going on.

 

it's part of the magic.

[Big Nake]

it's part of the magic.

I know that but try to explain it to a non-brewer! When people come into my humble brew bunker I say, Yep, yep... this is where the magic happens. 

[BarelyBrews]

I am planning a 'clean up the specialty malts' Foreign Extra Stout on Sunday.

[3rd party JKor]

Any thought on your recipe.  I tweaked one of mine again for this same reason.  Around 3.5% now

 

Yeah, I've thought about it a bit.  Actually, the last session beer was more of a 'small' APA.  I think it was about 3.8% ~35IBUs.  It just didn't work for me.  This time I'm looking more for the front end (body, abv, bitterness) of a pale ale and the back end of an IIPA.  A lot more character malts, higher mash temp and a shit ton of late hops. Going with WY1968 over 1056 as well.  Hopefully, mid-4s on ABV.  No 60 minute hops.  All 30 mins or less.  Pretty much a Pliny hop schedule without  the bittering hops.

[johnpreuss]

Yeah, I've thought about it a bit.  Actually, the last session beer was more of a 'small' APA.  I think it was about 3.8% ~35IBUs.  It just didn't work for me.  This time I'm looking more for the front end (body, abv, bitterness) of a pale ale and the back end of an IIPA.  A lot more character malts, higher mash temp and a shit ton of late hops. Going with WY1968 over 1056 as well.  Hopefully, mid-4s on ABV.  No 60 minute hops.  All 30 mins or less.  Pretty much a Pliny hop schedule without  the bittering hops.

 

Love the Fullers strain.  Sounds delish.  Brew it Man!!!

[johnpreuss]

Any thought on your recipe.  I tweaked one of mine again for this same reason.  Around 3.5% now

 

Mike where are you on this  now??  I'm playing with ideas.  I've got that idea on the recipe thread and then there was my ordinary american... I don't know where I want to go from here but I need a hoppy beer.

[Poptop]

The Stiegl beers are all pretty gold & wimpy. If you do end up finding it and sampling it, make a mental note of the acidic "tang" of the beer. It's got that crisp, refreshing, fresh-cut grass snappiness to it. One of those 16.9 oz cans would do nicely in the warm, schputy Coconut Creek weather. Cheers & have fun with your Austria night... sounds awesome!

Will do. Schputy? Schputy? Humid? Hot?

[MyaCullen]

oh me me!!

 

oktoberfest this weekend!!  the sweet sulfury smell of 2308 starter is filling the corner of my kitchen

 

 

For real. The 2308 working on Jamil's Vienna in my primary fridge is starting to stink up the joint. I was just down there, opened the fridge and gave it a slight swirl and then put it back. A minute later my wife came into the storage closet that's right off my brew bunker and gave me a look like, Dude, they have medicine for that... Serious sulfur going on.

 

 

it's part of the magic.

 

 

I know that but try to explain it to a non-brewer! When people come into my humble brew bunker I say, Yep, yep... this is where the magic happens. 

have a 3L starter on the stirplate of 2308 as we speak, doing a Dort

[Big Nake]

Will do.Schputy? Schputy? Humid? Hot?

Sorry. Schputzy. Schpootzy. You know, hot & humid. :POMFG... I forgot how brutal 2565 was. This Kolsch #1 fermented for 15 days between 60-62° and then I took it out of the tub of water so I could put another ale in there. Today, I pop the top on the Kolsch and the surface is covered with big, pillowy bubbles. I start racking and it looks like apple sauce. I start getting to the bottom and big, golfball-sized blobs start popping up from the bottom of the fermenter, causing some disturbance in the beer which makes more golfball-sized blobs of yeast pop up. Ugh. The secondary seriously looks like it's filled with apple sauce but whatevs. I know I have gotten 2565 brilliantly clear before. I did rack it onto a gel solution so it's only a matter of time before it settles. Cheers Beerheads.

[johnpreuss]

Sorry. Schputzy. Schpootzy. You know, hot & humid. :POMFG... I forgot how brutal 2565 was. This Kolsch #1 fermented for 15 days between 60-62° and then I took it out of the tub of water so I could put another ale in there. Today, I pop the top on the Kolsch and the surface is covered with big, pillowy bubbles. I start racking and it looks like apple sauce. I start getting to the bottom and big, golfball-sized blobs start popping up from the bottom of the fermenter, causing some disturbance in the beer which makes more golfball-sized blobs of yeast pop up. Ugh. The secondary seriously looks like it's filled with apple sauce but whatevs. I know I have gotten 2565 brilliantly clear before. I did rack it onto a gel solution so it's only a matter of time before it settles. Cheers Beerheads.

 

This is the end of the world as Ken knows it!!!

httpss://www.youtube.com/watch?v=Z0GFRcFm-aY

[realbeerguy]

Brewing that cherry smoked malt saison sunday. 

Let us know how that turns out.

 

Sunday I'm getting into the malts from the club group buy.  IPA to start.

[BlKtRe]

Let us know how that turns out.

 

Sunday I'm getting into the malts from the club group buy.  IPA to start.

 

Yup. Ive got a Stones Matt Im going to reanalyze tomorrow. I know the age and how it was handled. I might drop the percentage of cherry smoked malt. 

 

IpA is my favorite. What hops?

Edited by BlKtRe, 11 April 2014 - 08:20 PM.

[codemonkey]

Mashing tomorrow. First time in 6 years I think. Seems like both the quantity and quality of brewing info has grown exponentially since last time I brewed.

[Big Nake]

Mashing tomorrow. First time in 6 years I think. Seems like both the quantity and quality of brewing info has grown exponentially since last time I brewed.

Truth. Lots of new grains, hops and yeast strains as well. Welcome back.

[Big Nake]

Turns out my wife will be out for a good chunk of the afternoon & evening and I never pass up a chance to brew when my wife is out. So I have a blob of 2278 ready for harvesting and I'm going to make a bastardization of a Czech Lager... pilsner malt plus some Munich 6 and Munich 10, Carafoam and Carahell to an SRM of 5. Then 4 ounces of hops: Santiam, Mt. Hood and Hallertau. About 6 AAU to start and the rest added in the last 10 minutes to 35 IBUs and fermented with 2278. Hoppy(ish) Czech Lager.

[MyaCullen]

have a 3L starter on the stirplate of 2308 as we speak, doing a Dort

doh!

 

2124, my bad