What's Brewing?

[Powers30]

I increased the amount of Citra and Mosaic to help and I used Amarillo for the bittering. Not an easy hop to try and sub out. Why is thaf hop so hard to bring in?

[robcoombs]

I increased the amount of Citra and Mosaic to help and I used Amarillo for the bittering. Not an easy hop to try and sub out. Why is thaf hop so hard to bring in?

It's incredibly popular and expensive. The commercial breweries are picking most of it up through contracts. It is an amazing hop, it was available on Yakima a few weeks ago for $30/pound US and it didn't last long. I was fortunate enough to grab a pound.

The hops you used will have a great profile.  Love all of those. There no real direct sub for galaxy bit I think you made good choices.

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[ECH]

Everwood has about 10oz of Galaxy left, if anyone is looking for it. Should have bought a pound of it when I had the chance.

http://www.everwoodavebrewshop.com/product-p/ebs-hop-gxy-oz.htm

[Roger]

I'm brewing my first real sour today. I'm using all the birch sap I had frozen from the spring. 2oz of aged home grown Hersbrucker hops from 2014. Grain bill is 14lbs bohimian pilsner, 6lbs flaked wheat. For a 12 gallon batch spit into 2 carboys fermenting one with WLP655 and the other with Forbidden Fruit and sour dreggs. I'll  let you know how it turns out in a year or two...

[Two Wheeler]

I'll  let you know how it turns out in a year or two...

This is what kills me about sours... I'm impatient, Damn it!

[ECH]

I'll  let you know how it turns out in a year or two...

This is what kills me about sours... I'm impatient, Damn it!

Yeah, generally don't brew much over the winter as I brew in the garage, which is unheated and uninsulated. I would like to do a Brett beer, and being too impatient, winter seems like the perfect time to do it. Last batch of the year, and then let the brett sit until I fire up the brewing in the spring again.

[Roger]

I'll  let you know how it turns out in a year or two...

This is what kills me about sours... I'm impatient, Damn it!

Yeah, generally don't brew much over the winter as I brew in the garage, which is unheated and uninsulated. I would like to do a Brett beer, and being too impatient, winter seems like the perfect time to do it. Last batch of the year, and then let the brett sit until I fire up the brewing in the spring again.

I think alot of Brett strains actually ferment faster if you pitch it as a primary strain like for a Brett IPA for instance. They give you alot of fruity flavours if used first. But if you add it as a second strain and your looking for some funk than yea it can take some time. @robcoombs  makes a great brett IPA using Brett as the only yeast.

[Roger]

I'll  let you know how it turns out in a year or two...

This is what kills me about sours... I'm impatient, Damn it!

Yea I hear that!
But I made 10 gallons so I'll sit it aside and brew an IPA on Monday so it won't be too bad. I wasn't using those 2 carboys anyways...

[blisster]

Made a French/Belgian Saison today, first one in years.

I made a starter from a 2+ year old pack of French Saison but viability was too low and didn't want to risk under pitching so added in a Belgian Saison smack pack.


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[robcoombs]

@Roger is correct. Brett as a primary doesn't need any more time to ferment than a typical American ale strain. I usually turn a Brett IPA around in two weeks.

Used in secondary will take longer but not a year. Even a couple of months us enough time to get a good amount of Brett character. In my opinion a year is too long for a Brett only beer.

Brett does work well long term with sours though. It is a necessary element to clean up any off flavours and convert them to more positive elements in the beer.

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[robcoombs]

I'll  let you know how it turns out in a year or two...

This is what kills me about sours... I'm impatient, Damn it!

Yea I hear that!
But I made 10 gallons so I'll sit it aside and brew an IPA on Monday so it won't be too bad. I wasn't using those 2 carboys anyways...

This is exactly the approach to take on long term sours. Poke the carboys away and forget about them, plus it's a good excuse to drink some sours so you can pitch dregs early on.

[ECH]

Brewing this up tomorrow.



Batch #30 since getting back into home brewing.

[ECH]

Changed this slightly.

Asked my wife to look for mandarins or tangerines at the store, so I could add some zest to the boil and secondary. She came home with 2 naval oranges, so added about 3/4 oz of zest last 5 mins of the boil. And also came home with 1/2lb of kumquat. Not ever having a kumquat before, found it very interesting.

So, washed, and then soaked for about 5 mins in star san, then ran a knife down the length of the fruit, just enough to break the skin, then froze them. Gonna put them in once fermentation is complete.

Should make for an interesting saison. Belle Saison yeast is going nuts.

Brewing this up tomorrow.



Batch #30 since getting back into home brewing.

[Powers30]

I'm going to be brewing a coffee black IPA on Sunday. Does anyone have any tips on brewing this style? I've been reading up on the use of coffee and will be tossing the coffee in the keg when I transfer the beer.

Here's the recipe I created, feel free to toss your thoughts below.

HOME BREW RECIPE:
Title: Jonnie Java
Author: Trip-P Brewing

Brew Method: All Grain
Style Name: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.052
Efficiency: 80% (brew house)


STATS:
Original Gravity: 1.067
Final Gravity: 1.015
ABV (standard): 6.72%
IBU (tinseth): 61.04
SRM (morey): 34.99

FERMENTABLES:
10 lb - American - Pale 2-Row (79.2%)
1 lb - American - Caramel / Crystal 40L (7.9%)
8 oz - United Kingdom - Chocolate (4%)
8 oz - American - Midnight Wheat Malt (4%)
10 oz - Flaked Oats (5%)

HOPS:
0.65 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 32.98
1 oz - Simcoe, Type: Pellet, AA: 11.6, Use: Boil for 15 min, IBU: 19.47
1 oz - Amarillo, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 8.59
1 oz - Simcoe, Type: Pellet, AA: 11.6, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 7, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Sparge, Temp: 151 F, Time: 60 min, Amount: 7 gal
Starting Mash Thickness: 1.25 qt/lb

OTHER INGREDIENTS:
16.8 oz - Cold Coffee, Type: Flavor, Use: Kegging

YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)

[feldmann]

@robcoombs had a very detailed post on his blog about his coffee stout: https://lostcompassbrewing.wordpress.com/2017/02/08/brewing-my-annual-coffee-stout/

It looks like you're adding a lot more coffee than Rob did and his one point of criticism on his recipe was that the coffee flavour over powered everything else. I believe he used a very dark and fresh roasted bean so that might make a difference too if you're using a lightly roasted bean.