Did you dry hop? Biofine is usually pretty elite.
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Toast Beer / Homebrew Thread
- Thread starter SpaceClef
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Bender_
X
Yeah a very small amount.
Sometimes those polyphenols just refuse to be clarified
Bender_
X
I better be able to read a page of Harry Potter through my Vienna lager.
Bender_
X
Does the beer that's made on the yeast cake affect the next beer a great deal?
Say if I wanted to make a Belgian Dark and Strong, so I make a bit up a batch of Coopers cheap extract on Abbey yeast - may or may not keep it - then dump the Belgian on the yeast cake.
Thoughts?
Say if I wanted to make a Belgian Dark and Strong, so I make a bit up a batch of Coopers cheap extract on Abbey yeast - may or may not keep it - then dump the Belgian on the yeast cake.
Thoughts?
Nah unless the first beer is a stout or 80 IBU, and you’re using the yeast cake to make a helles
Bender_
X
Better
Did a brew yesterday. Got a new grain mill - one of the grainfather electric jobs. Infinitely easier than using my shitty drill-powered one. And though I didn’t take the best measurements, I reckon I got easily at least 5% better brewhouse efficiency. Very happy, just not convinced it’s going to endure more than a year or two of milling
Brew was a 1.048 saison with 25% wheat, bitterer using hallertau from a guy who grows hops at home, eclipse and nelson added at whirlpool, and fermenting with this mixed culture:
bootlegbiology.com
FerMENTORS Series: Embrace The Funk Culture
BBXETF – FerMENTORS Embrace The Funk Culture Availability: Core culture. Available with every homebrew culture presale release (3 times per year) Source: A unique blend of ale yeast…
bootlegbiology.com
Bender_
X
I also brewed yesterday - a key lime pie pastry sour that came in at 1.070. Added 250g of dextrose and lactose and a litre of lime juice in the boil (it's only $1 for 250ml from Woolworths so thought what the hell). Has 500g of biscuit malt in the bill, will be dry spicing with the juice and rinds of 4 limes in the fermenter then adding almond essence and green food colouring in the bottling bucket.
Pitched at about 10am yesterday morning and has taken off nicely overnight. Also kegged the Vienna lager on Thursday- hopefully both will be all ready for drinking come Christmas weekend.
Pitched at about 10am yesterday morning and has taken off nicely overnight. Also kegged the Vienna lager on Thursday- hopefully both will be all ready for drinking come Christmas weekend.
Bender_
X
Brew was a 1.048 saison with 25% wheat, bitterer using hallertau from a guy who grows hops at home, eclipse and nelson added at whirlpool, and fermenting with this mixed culture:
FerMENTORS Series: Embrace The Funk Culture
BBXETF – FerMENTORS Embrace The Funk Culture Availability: Core culture. Available with every homebrew culture presale release (3 times per year) Source: A unique blend of ale yeast…
That sounds mint - gonna be keen to hear about how that goes.
Similarly keen to hear about how the lime sour goes
Bender_
X
Lime sour bottled:
Almond extract didn't mix well, was more like an oil slick on the top unfortunately, had to stir before bottling a dozen to keep it mixed. Food colouring looks good. Lime is very strong from the rind added, will be very interesting to see how it turns out.
Almond extract didn't mix well, was more like an oil slick on the top unfortunately, had to stir before bottling a dozen to keep it mixed. Food colouring looks good. Lime is very strong from the rind added, will be very interesting to see how it turns out.
Frustrating about the extract. It might have been an oil based extract instead of alcohol based? Presumably designed for baking. Good thing head retention isn’t something you’d expect in a sour anyway. Looking forward to the review!
Bender_
X
Must've been, it definitely adds a dynamic to the flavouring - almost like a Dr Pepper kind of tinge. It'll definitely be great if it all comes together, fingers crossed.
Bender_
X
Also - Vienna Lager:
Bender_
X
Cleared up a bit since then:
Vienna looks great. My brewing has been few and far between with both my boys playing cricket in 15s and 17s all day Saturday and me joining the eldest in C grade most Sundays- weekends are gooone.
I do have a Vienna in the fermenter at the moment which will cold crash for 3 weeks while we are away so looknig forward to that in the New Year.
I do have a Vienna in the fermenter at the moment which will cold crash for 3 weeks while we are away so looknig forward to that in the New Year.
Bender_
X
Key lime pie sour:
Notes:
Overall a decent drink and will be a nice refreshing sip on hot days but wouldn't go with this recipe again.
Notes:
- Food colouring totally dropped out and settled on the bottom of the bottle with the yeast.
- Not long after settling the almond extract separated and floated to the top.
- Taste is good, but this Philly Sour yeast is more suited to stone fruit flavours.
Overall a decent drink and will be a nice refreshing sip on hot days but wouldn't go with this recipe again.
Good experiment still. Interesting about the food colouring. Does demonstrate how yeast pulls things down into it though - hop flavour too
Wild Hop brewery. Skigh Wines
