Brewing that cherry smoked malt saison sunday.
Edited by BlKtRe, 11 April 2014 - 12:55 PM.
Posted 11 April 2014 - 12:55 PM
Brewing that cherry smoked malt saison sunday.
Edited by BlKtRe, 11 April 2014 - 12:55 PM.
Posted 11 April 2014 - 01:47 PM
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!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.
Posted 11 April 2014 - 01:49 PM
oh me me!!
oktoberfest this weekend!! the sweet sulfury smell of 2308 starter is filling the corner of my kitchen
Posted 11 April 2014 - 02:15 PM
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.oh me me!! oktoberfest this weekend!! the sweet sulfury smell of 2308 starter is filling the corner of my kitchen
Posted 11 April 2014 - 02:37 PM
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.
Posted 11 April 2014 - 03:20 PM
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.
Posted 11 April 2014 - 05:38 PM
I am planning a 'clean up the specialty malts' Foreign Extra Stout on Sunday.
Posted 11 April 2014 - 05:56 PM
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.
Posted 11 April 2014 - 06:06 PM
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!!!
Posted 11 April 2014 - 06:09 PM
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.
Posted 11 April 2014 - 06:36 PM
Will do. Schputy? Schputy? Humid? Hot?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!
Posted 11 April 2014 - 06:44 PM
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
Posted 11 April 2014 - 06:55 PM
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.Will do.Schputy? Schputy? Humid? Hot?
Posted 11 April 2014 - 07:03 PM
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
Posted 11 April 2014 - 07:11 PM
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.
Posted 11 April 2014 - 08:20 PM
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.
Posted 11 April 2014 - 08:24 PM
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.
Posted 11 April 2014 - 08:56 PM
Truth. Lots of new grains, hops and yeast strains as well. Welcome back.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.
Posted 12 April 2014 - 10:03 AM
Posted 12 April 2014 - 11:58 AM
have a 3L starter on the stirplate of 2308 as we speak, doing a Dort
doh!
2124, my bad
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