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  1. #976
    Join Date
    Feb 2008
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    Epping, NH
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    497
    Quote Originally Posted by Tutuko View Post
    Nelson Sauvin & Vic Secret Saisons, kettle soured for 48 hours with LAB, pasteurised with hopstand. Then fermented with wyeast 3726. Taste amazing, extremely vinous, perhaps closer to chardonnay than beer. It's the lactic acid that does that in combination with the special hops. Weird, but I read that lactic acid is a key component of a Chardonnay.


    Bottled in 750s with a Cantillon isolated brett strain and put away till at least the new year. Stoked on how they look! Shaping up to be my greatest creation yet in my quest for complex, funky sours, grain to glass in 3-6months Attachment 158795
    keep the thread updated on your process, planning on brewing up an all brett fermentation in the next couple weeks.

  2. #977
    Join Date
    Feb 2008
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    here and there
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    NB finally came out with a Heady Topper clone.

    Will let you know how it is.
    watch out for snakes

  3. #978
    Join Date
    Aug 2005
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    in the brew room
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    Got some oak cubes coming my way for an imperial stout. They're going into a half (2.5 gal) batch. Thoughts on ammount and time to let them sit? Thinking an ounce for about 3 weeks or so.

  4. #979
    Join Date
    Jun 2005
    Location
    Driving2VT
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    4,582

    Home Brew Maggots

    Same coffee and chocolate approach? Good luck!
    Last edited by Doremite; 10-19-2014 at 08:40 PM.
    Uno mas

  5. #980
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    Feb 2008
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    Quote Originally Posted by criscam View Post
    Got some oak cubes coming my way for an imperial stout. They're going into a half (2.5 gal) batch. Thoughts on ammount and time to let them sit? Thinking an ounce for about 3 weeks or so.
    Secondary or keg?

    It also depends on the type of oak.
    watch out for snakes

  6. #981
    Join Date
    Aug 2005
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    in the brew room
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    Quote Originally Posted by Doremite View Post
    Same coffee and chocolate approach? Good luck!
    Different stout than the coffee/chic one.
    Quote Originally Posted by scottyb View Post
    Secondary or keg?

    It also depends on the type of oak.
    2ndry. American med toast.

  7. #982
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    Feb 2008
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    should be fine
    watch out for snakes

  8. #983
    Join Date
    Aug 2011
    Location
    Sandy, UT
    Posts
    197
    Anybody in SLC bottling and retailing any homebrew? I want some.

  9. #984
    Join Date
    Aug 2005
    Location
    in the brew room
    Posts
    2,344
    Have some bottles. Not retailing. Welcome to sample.

  10. #985
    Join Date
    Feb 2008
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    here and there
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    The Heady Topper kit just showed up, it has about twice the hops as the Pliny. Critically important it includes the Vermont yeast.

    There may have to be a party when I brew this a one.
    watch out for snakes

  11. #986
    Join Date
    Sep 2013
    Posts
    49
    Be sure to post up on how that went; after brewing a Pliny clone this summer I'm excited to try a HT clone. You can also find the Vermont yeast through the Yeast Bay: http://www.theyeastbay.com/brewers-y...ts/vermont-ale

    Should you want to try an all-grain, I think people seem to have those pretty dialed by now. I think the lack of Conan strain was what was always the most difficult part.

    Quote Originally Posted by scottyb View Post
    The Heady Topper kit just showed up, it has about twice the hops as the Pliny. Critically important it includes the Vermont yeast.

    There may have to be a party when I brew this a one.

  12. #987
    Join Date
    Feb 2008
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    here and there
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    ^^^
    Awezum link

    THX4sharry
    watch out for snakes

  13. #988
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    9,925
    Quote Originally Posted by scottyb View Post
    The Heady Topper kit just showed up, it has about twice the hops as the Pliny.
    Last Pliny clone kit I got from AHB had 16 oz of hops. Does the HT have more?

  14. #989
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    Feb 2008
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    Quote Originally Posted by Peruvian View Post
    Last Pliny clone kit I got from AHB had 16 oz of hops. Does the HT have more?
    I counted it and was mistaken, the bag was smaller and it looked like more but its the same. Also comes with two hop shots.

    Difference is in types of hops and the HT gets two stage flame out additions as the Pliny only gets one.
    watch out for snakes

  15. #990
    Join Date
    Sep 2013
    Posts
    49
    What's a two stage flame out addition? Also, with a flame out addition to you guys just pitch it and leave them in primary or go for some kind of bag setup?

  16. #991
    Join Date
    Nov 2008
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    between campus and church
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    ^i built a hop spider that stays in during the entire boil and flame out/whirlpool.

    Anyone ever brew a coconut porter? I created a recipe but want to know if I should add the toasted coconut at flameout or in the secondary.

  17. #992
    Join Date
    Oct 2007
    Posts
    12,609
    Quote Originally Posted by Peruvian View Post
    ^i built a hop spider that stays in during the entire boil and flame out/whirlpool.

    Anyone ever brew a coconut porter? I created a recipe but want to know if I should add the toasted coconut at flameout or in the secondary.

    One of our local breweries makes a coconut porter and they put toasted coconut in the secondary. They use a metric shitton of it too.

  18. #993
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    Feb 2008
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    Secondary will bring thru the toasted flavor of the coconut. If you mashed it or put it in boil(late) it would not carry over as well.

    I have a welded fine mesh container for hops in the boil pot now but have used nylon string bags and even paint strainer bags from home depot. I also have a "hop spider" made from a piece of large PVC pipe and 4 lengths of all thread. I would clamp a paint strainer bag on the bottom and the pellets would go in that.
    watch out for snakes

  19. #994
    Join Date
    Oct 2007
    Posts
    12,609
    I've used game bags from the local sporting goods store for years with good results.

  20. #995
    Join Date
    Aug 2005
    Location
    in the brew room
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    gonna try a 1 gallon batch this wknd (all summit pale ale). planning on using my normal process. built a 2 gal mash tun. gonna boil in a 5 gal pot. wondering about evap rate w/ that little water. thinking I should boil a little less than the normal 60 min or maybe just top off w/ h2o if i'm short on volume/high on og a the end. any other tips out there?

  21. #996
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
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    I do 3 gallon batches in a 22q pot and get about 25% evaporation rate. I start with 4 gallons and end up with 3.

  22. #997
    Join Date
    Mar 2011
    Location
    Btown
    Posts
    271
    Salt Lake brewers,

    I am taking a hiatus from beverage brewing for a while and would like to clear out some stuff. If your interested. Buy the whole lot for $75.

    6 gallon glass carboy ($20)
    5 gallon glass carboy ($15)
    Carboy Bra (free w/ purchase of carboy)
    5 gallon plastic brew bucket ($5)
    5 gallon plastic bottling bucket ($5)
    Big ass funnel ($5)
    Capper ($10)
    5 gallon Brew Kettle ($20)
    Bottle washer (the one that attaches to your faucet) ($5)
    siphon ($5)
    extra caps (free)
    Air locks (free)
    Bottling wand (free)

  23. #998
    Join Date
    Nov 2008
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    between campus and church
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    Too cold for outdoor brewing this morning. 3 gallon BIAB batch on the stovetop.

    Click image for larger version. 

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  24. #999
    Join Date
    Feb 2008
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    here and there
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    Got the Pliny carbd, could have finished a little drier. I was hard pressed for time when I brewd it and did not make a yeast starter.

    Still pretty good.

    Spent part of weekend putting a Blichman 42 gal conical fermenter together for a buddy. Top notch quality with a price to match.
    watch out for snakes

  25. #1000
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    17,818
    Getting back in the saddle after a couple of years this week. Sitting on some old grain and hops. Fresh yeastie beasties. Some sorta IPA...
    I didn't believe in reincarnation when I was your age either.

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