[denny]

Setting up to brew tripel tomorrow. Seems like I'm doing that more often than IPA these days.

[dannyjed]

Setting up to brew tripel tomorrow. Seems like I'm doing that more often than IPA these days.

Still keeping it above 1.060


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[pete b]

Dandelion mead. 5 gallons of regular strength and 5 gallons of hydromel. A perfect sunny day so I left work early.

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I cringe when I hear anyone talking about Dandelion wine or mead, because I think back to my childhood when I nibbled a Dandelion stem and it was so bitter it was all I could taste for the rest of theday. What part of the dandelion do you use? Do you use wild dandelions, or cultivated/culinary ones?

We use only the petals. That's the problem with dandelion wine's reputation, I think most peole would use the entire blossom, including the green base with the white bitter pussy opium like stuff. We pick the blossoms in the field in late morning on a sunny day when they are at max bloom then bring them home and quickly pull the petals off and put them in a pot (that's what you see in the picture). Then we make a tea out of them and strain the tea into the must. The result is zero bitterness and zero vegetable flavors. It's all floral goodness, it tastes and has the aroma of spring.
With the hydromel I plan on picking some more petals in the next few days, dehydrating them, and "dry dandelioning" later in fermentation.

[BrewBama]

We use only the petals. That's the problem with dandelion wine's reputation, I think most peole would use the entire blossom, including the green base with the white bitter pussy opium like stuff. We pick the blossoms in the field in late morning on a sunny day when they are at max bloom then bring them home and quickly pull the petals off and put them in a pot (that's what you see in the picture). Then we make a tea out of them and strain the tea into the must. The result is zero bitterness and zero vegetable flavors. It's all floral goodness, it tastes and has the aroma of spring.
With the hydromel I plan on picking some more petals in the next few days, dehydrating them, and "dry dandelioning" later in fermentation.

Sounds awesome!


One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[Drewch]

We pick the blossoms in the field in late morning on a sunny day when they are at max bloom then bring them home and quickly pull the petals off...

What's your “dandelioning” rate? As in lb/gal or g/l?

[denny]

Setting up to brew tripel tomorrow. Seems like I'm doing that more often than IPA these days.

Still keeping it above 1.060


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Gonna keep brewing it til I get it right

[pete b]

We pick the blossoms in the field in late morning on a sunny day when they are at max bloom then bring them home and quickly pull the petals off...

What's your “dandelioning” rate? As in lb/gal or g/l?

The amount I put in the tea is written down at home. As far as the dry dandelioning goes I imagine I will pick a pound or two of blossoms, cut off and dehydrate the petals and see how many ounces that gets to.

[chumley]

Setting up to brew tripel tomorrow. Seems like I'm doing that more often than IPA these days.

Still keeping it above 1.060


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Gonna keep brewing it til I get it right

I'm really happy with my latest tripel using WY3787. I let it ferment at 64°F (ambient temperature in my basement) for 10 days, then partially* put a heating mat on it, which slowly raised the temperature over several days to eventually end at 76°, where I let it sit for 5 days. Three weeks in the primary total.

It has some very nice fruity (pear, apple) esters.

*I taped it to two fermenter buckets, so maybe a third of each bucket was in direct contact with it.

[denny]

Setting up to brew tripel tomorrow. Seems like I'm doing that more often than IPA these days.

Still keeping it above 1.060


Sent from my iPhone using Tapatalk

Gonna keep brewing it til I get it right

I'm really happy with my latest tripel using WY3787. I let it ferment at 64°F (ambient temperature in my basement) for 10 days, then partially* put a heating mat on it, which slowly raised the temperature over several days to eventually end at 76°, where I let it sit for 5 days. Three weeks in the primary total.

It has some very nice fruity (pear, apple) esters.

*I taped it to two fermenter buckets, so maybe a third of each bucket was in direct contact with it.

m
3787 is my go to for tripel. The closer I can get to Westmalle, the better.  I use a similar ferm schedule.

[pete b]

Nettle hydromel.

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[Steve Ruch]

I've got a rye porter going this morning.

[BrewBama]

I brewed an International Amber Lager today.




Edit:  this beer took 3rd in the Carolina Brewmaster’s US Open.

[BrewBama]

Brewing a Czech Dark Lager this AM




One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.

[Drewch]

Today's brew:  "Liquid Bread v.1"

5.2 L extract batch
30 min boil

550 g Briess Sparkling Amber DME

3.5 g Willamette @ 30 min for about 6 IBUs

75 ml of sourdough culture

I accidentally poured more water in than I meant to; so the OG is reading as 1.038 instead of 1.040.  No real idea what kind of attenuation I'll get from the sourdough culture — guestimating ~1.010 FG for ~3¾% ABV.

[Megary]

Today's brew:  "Liquid Bread v.1"

5.2 L extract batch
30 min boil

550 g Briess Sparkling Amber DME

3.5 g Willamette @ 30 min for about 6 IBUs

75 ml of sourdough culture

I accidentally poured more water in than I meant to; so the OG is reading as 1.038 instead of 1.040.  No real idea what kind of attenuation I'll get from the sourdough culture — guestimating ~1.010 FG for ~3¾% ABV.

Is this a Kvass inspired recipe?  I’m very intrigued as to how this comes out. Please keep us posted.