[fredthecat]

some session mead is up next. im thinking more and more trying to hit right around 5% and no higher

[Village Taphouse]

Up next:  Another Mexican lager this time to get me close to Victoria.  I've made this beer for about 10+ years.  Avangard Pilsner Malt, Swaen Munich 2, flaked corn, Hallertau hops and Omega 113.  Here's a shot of a batch from 2020...

[Village Taphouse]

I posted a pic of a dark lager on the prior page and I had planned to brew it but I had a dark lager on tap and a dark ale on deck so I held off.  I think I will make that beer later this afternoon.  Pilsner, flaked corn, a bit of dark crystal and some Carafa III added at the end of the mash, Magnum and Hallertau and Omega 113.  Cheers Beerheads. 

[reverseapachemaster]

Retroactively posting for last weekend. I brewed a 60% pils/40% unmalted rye sour beer. It is lambic style, minus subbing rye for wheat, complete with turbid mash. I expected the early runnings around 113f and 126c to be goopy messes due to the rye but it wasn't any different from wheat. Aged hops in the boil were a mix of homegrown cascades from 2016 and a mix of low alpha German hops from 2017. Pitched 3278 and it will sit for probably 18-24 months before I get into it.

This beer is the start of resuming my sour blending program. The next beer will be the same thing but with unmalted wheat. The other two beers to join are a brown ale modeled off the oud bruin recipe in Wild Brews and a pale ale. All four beers will become continuous blends in their individual vessels.

[Drewch]

Retroactively posting for last weekend. I brewed a 60% pils/40% unmalted rye sour beer. It is lambic style, minus subbing rye for wheat, complete with turbid mash. I expected the early runnings around 113f and 126c to be goopy messes due to the rye but it wasn't any different from wheat. Aged hops in the boil were a mix of homegrown cascades from 2016 and a mix of low alpha German hops from 2017. Pitched 3278 and it will sit for probably 18-24 months before I get into it.

This beer is the start of resuming my sour blending program. The next beer will be the same thing but with unmalted wheat. The other two beers to join are a brown ale modeled off the oud bruin recipe in Wild Brews and a pale ale. All four beers will become continuous blends in their individual vessels.

That sounds awesome. As soon as I have a stable (temperature and location) space to store them, I hope to start something similar.

[Drewch]

Planned for tomorrow:

Extract Alabambic
Mixed-Fermentation Sour Beer

5.0% / 9.9 °P

Extract Batch Volume: 11 L
Boil Time: 30 min

Vitals
Original Gravity: 1.040
Final Gravity: 1.002
IBU (Tinseth): 11
BU/GU: 0.27
Color: 2.8 SRM


Extracts (1.18 kg)
1.02 kg (86.5%) — Briess Pilsen Light — Dry Extract — 2.1 °L
100 g (8.5%) — Briess Sparkling Amber — Dry Extract — 8.3 °L
60 g (5.1%) — Maltodextrin — Sugar — 2.8 °L — Boil — 30 min

Hops (14 g)
14 g (11 IBU) — Willamette 3.9% — Boil — 30 min

Yeast
1 pkg — Bootleg Biology Sour Solera Blend

Fermentation
Primary — 22 °C — 21 days
Secondary — 22 °C — 120 days

Carbonation: 3 CO2-vol

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[erockrph]

I just transferred my Guava mead to secondary. It smells amazing, but I was hoping it would pick up a bit more pink color off of the pulp I used.

Tomorrow I'll be starting a Soursop mead now that i freed up my primary fermenter. I honestly have never tried soursop, but this string of tropocal fruit meads I've been making this year have been amazing, so i'm looking forward to another.

[Drewch]

...a Soursop mead...

It's not often I learn about a completely new (to me) fruit. I had to google that one.

“the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes”

It sounds really interesting.

[erockrph]

...a Soursop mead...

It's not often I learn about a completely new (to me) fruit. I had to google that one.

“the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes”

It sounds really interesting.

Yes, although as far as fruit goes that description is as close to 'tastes like chicken" as you can get. It's also commonly known as guanabana. I know I see cans of guanabana nectar fairly often in the Hispanic foods section. It may be uncommon to me, but I think it's pretty common in Latin America and Southeast Asia.

[John M]

I got a pack each of WLP300 & 351 Hefe yeasts. Gonna brew a 10 gal batch and split it, to decide which one I like better.

[dannyjed]

I just transferred my Guava mead to secondary. It smells amazing, but I was hoping it would pick up a bit more pink color off of the pulp I used.

Tomorrow I'll be starting a Soursop mead now that i freed up my primary fermenter. I honestly have never tried soursop, but this string of tropocal fruit meads I've been making this year have been amazing, so i'm looking forward to another.

I made a pineapple/mango mead a few years ago and it didn’t turn out very well. Maybe I should have used more fruit or maybe I used too much. It had a hard to describe weird taste and the mango was lost. I would be curious to know your honey to fruit ratio and the strength.


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[erockrph]

I just transferred my Guava mead to secondary. It smells amazing, but I was hoping it would pick up a bit more pink color off of the pulp I used.

Tomorrow I'll be starting a Soursop mead now that i freed up my primary fermenter. I honestly have never tried soursop, but this string of tropocal fruit meads I've been making this year have been amazing, so i'm looking forward to another.

I made a pineapple/mango mead a few years ago and it didn’t turn out very well. Maybe I should have used more fruit or maybe I used too much. It had a hard to describe weird taste and the mango was lost. I would be curious to know your honey to fruit ratio and the strength.

I've heard that pineapple can give unpredictable results in fermentation because of the enzymes it contains (bromelain - a protease often used as a meat tenderizer). I do have some pineapple puree, and plan to use it in future meads, but I haven't yet. That may explain the weird taste you got.

I'm starting a post in the "Other Fermentables" with more details on this run of meads I'm doing, so I'll leave the specifics on those over there.

[dannyjed]

I just transferred my Guava mead to secondary. It smells amazing, but I was hoping it would pick up a bit more pink color off of the pulp I used.

Tomorrow I'll be starting a Soursop mead now that i freed up my primary fermenter. I honestly have never tried soursop, but this string of tropocal fruit meads I've been making this year have been amazing, so i'm looking forward to another.

I made a pineapple/mango mead a few years ago and it didn’t turn out very well. Maybe I should have used more fruit or maybe I used too much. It had a hard to describe weird taste and the mango was lost. I would be curious to know your honey to fruit ratio and the strength.

I've heard that pineapple can give unpredictable results in fermentation because of the enzymes it contains (bromelain - a protease often used as a meat tenderizer). I do have some pineapple puree, and plan to use it in future meads, but I haven't yet. That may explain the weird taste you got.

I'm starting a post in the "Other Fermentables" with more details on this run of meads I'm doing, so I'll leave the specifics on those over there.

Thanks, I appreciate that.


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[John M]

I just transferred my Guava mead to secondary. It smells amazing, but I was hoping it would pick up a bit more pink color off of the pulp I used.

Tomorrow I'll be starting a Soursop mead now that i freed up my primary fermenter. I honestly have never tried soursop, but this string of tropocal fruit meads I've been making this year have been amazing, so i'm looking forward to another.

I made a pineapple/mango mead a few years ago and it didn’t turn out very well. Maybe I should have used more fruit or maybe I used too much. It had a hard to describe weird taste and the mango was lost. I would be curious to know your honey to fruit ratio and the strength.

I've heard that pineapple can give unpredictable results in fermentation because of the enzymes it contains (bromelain - a protease often used as a meat tenderizer). I do have some pineapple puree, and plan to use it in future meads, but I haven't yet. That may explain the weird taste you got.

I'm starting a post in the "Other Fermentables" with more details on this run of meads I'm doing, so I'll leave the specifics on those over there.

Thanks, I appreciate that.


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FWIW, I can say definitively that Dole Pineapple juice is very reliable. I have made a handful of beers with it, and it comes thru beautifully.

[chumley]

Yesterday I brewed a Czech pilsner.

10 gallons, OG 1.054

17 lbs. Weyermann pilsner malt
2 lbs. Viking Vienna malt
1 lb. Viking Munich malt

Mash at 153°F for 90 min. Batch sparge. Simmered the wort for 3 hours.

4 oz. Saaz FWH
2.5 oz. Clusters 60 min
3 oz. Saaz 15 min
3 oz. Saaz 1 min

Split into two fermentors. Pitched 2 packets of Diamond lager into one, 1 pack of Urkell Imperial yeast into the other. First time using Urkell - I'm looking forward to it. Both fermentors are in my small chest freezer with the temperature set at 48°F to 52°F.