NFR - Homebrew talk

Evan Burck

Fudge Dragon
#1
Been a while since we've had a good thread about brews. While I'm sitting here chatting with Matt Smith about his brew going on right now, I figured I had nothing better to do than start another thread about beer.

What's everyone been brewing (that brews) lately? I am about a week from kegging this IPA I brewed two weeks ago:
http://www.brewmate.net/recipes/gPSjeZBHNP6MvMjGQCjF.xml

And also gots these three coming to the Hohdown:
Winter Warmer: http://www.brewmate.net/recipes/6lIO68Cwwgym1yHO0fgd.xml

Big Black Hoh: http://www.brewmate.net/recipes/vE7yZT1Ja9B5LG8dn4x2.xml

Bacon Bomb Porter: http://www.brewmate.net/recipes/uIBfrAGMkbvO77CbhxXf.xml


Sunday I'm brewing up a batch of Saison that I'm going to age until summer with a pitch of Brettanomyces to give it some serious funk.
 
#3
I'm going to bottle a Russian Imperial Stout tomorrow and age it until August (I know not really a summer beer, but it was requested for a special occasion). I think I will keep a couple of bombers for next winter though. Up next will either be a honey ale or a jalepano ale, haven't decided yet.

The bacon porter sounds fantastic... now that I think about it, that could be next
 
#4
Evan - As I am sure you already know, historically, in most beer styles, Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in some styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, and it is also found in Oud Bruin and Flanders red ale. Commercial examples of these styles include Liefmans Brown Ale, Rodenbach Grand Cru, and Duchesse de Bourgogne. The Orval Trappist monastery is unique in crafting the only Trappist beer with Brettanomyces characteristics. In Orval's case, the brewers add the yeast to the beer at bottling.

I'm an old "Wine Guy" and know a little about "Brett." Particularly as it relates to wine, but NOT to beer. So, in advance, no offence intended. As you probably know, brettanomyces in wine adds a characteristic highly similar to "horse sweat" or contemporarily speaking a "new band-aid" type of smell/subtle taste on the finish. What will the flavor/aroma be like in your Saison brew?

To the uninitiated this "flavor marker" may sound gross (Horse Sweat), but it is not. IF you own/owned a horse you would know of the characteristic. In wine, and now in Evan's Saison brew, it is a characteristic to me developed. Sounds like Evan is making some sophisticated & tasty offerings. "Funk" is good...
 

Evan Burck

Fudge Dragon
#5
I am no stranger to brett or souring cultures. I'm quite the fan of it in the right styles. This will be my 4th Brett beer I've done.

Evan - As I am sure you already know, historically, in most beer styles, Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavours." However, in some styles, particularly certain traditional Belgian ales, it is appreciated and encouraged. Lambic and gueuze owe their unique flavour profiles to Brettanomyces, and it is also found in Oud Bruin and Flanders red ale. Commercial examples of these styles include Liefmans Brown Ale, Rodenbach Grand Cru, and Duchesse de Bourgogne. The Orval Trappist monastery is unique in crafting the only Trappist beer with Brettanomyces characteristics. In Orval's case, the brewers add the yeast to the beer at bottling.

I'm an old "Wine Guy" and know a little about "Brett." Particularly as it relates to wine, but NOT to beer. So, in advance, no offence intended. As you probably know, brettanomyces in wine adds a characteristic highly similar to "horse sweat" or contemporarily speaking a "new band-aid" type of smell/subtle taste on the finish. What will the flavor/aroma be like in your Saison brew?

To the uninitiated this "flavor marker" may sound gross (Horse Sweat), but it is not. IF you own/owned a horse you would know of the characteristic. In wine, and now in Evan's Saison brew, it is a characteristic to me developed. Sounds like Evan is making some sophisticated & tasty offerings. "Funk" is good...
 

Jake Smulkowski

Throwing hoppers into baetis falls
#6
All sound great! I am getting back to it - have an imperial IPA in the works for the weekend, unfortunately, it is extract...looking to upgrade soon. Anyway - here it is:

Fermentables:
14 lbs. liquid pale
2 lbs. 60l crystal

Staggered hop bill:
3 oz. Centennial
3 oz. Chinook
3 oz. Citra
3 oz. Cascade

Yeast:
California Ale
 
#8
I'm enjoying a Cascadian Dark Ale / Black IPA right now, and have a 5 gallon batch of oatmeal stout on its 3rd week of bottle conditioning.

Will have both at the HohDown
 

Shawn Seeger

(aka. wabowhunter)
#9
I got about 12, 14oz of a New Years Sweet Stout left and I have 16, 14oz of a Firecracker Red (made with Red Hot's) left... had one of the Firecrackers with the jambalaya for dinner... I am thinking about putting another stout together in a week or two...
 
#11
All sound great! I am getting back to it - have an imperial IPA in the works for the weekend, unfortunately, it is extract...looking to upgrade soon. Anyway - here it is:

Fermentables:
14 lbs. liquid pale
2 lbs. 60l crystal

Staggered hop bill:
3 oz. Centennial
3 oz. Chinook
3 oz. Citra
3 oz. Cascade

Yeast:
California Ale
Hah... I impulsively add hops throughout the boil my IPAs. I have a problem where I'm not satisfied without at least 7 or 8 additions. I'm all about piling them on in the last 15mins of the boil.

Ex: The IPA I brewed (among 7 other beers) for my wedding: http://www.brewmate.net/recipes/AQpHkhZcBAhr9e9f9SAj.xml


Chinook 13.0% 20.00 g / 0.71 oz Boil 90 mins
Warrior 15.0% 20.00 g / 0.71 oz Boil 90 mins
Simcoe 13.0% 10.00 g / 0.35 oz Boil 45 mins
Columbus (Tomahawk) 14.0% 20.00 g / 0.71 oz Boil 30 mins
Centennial 10.0% 20.00 g / 0.71 oz Boil 15 mins
Simcoe 13.0% 10.00 g / 0.35 oz Boil 10 mins
Sorachi Ace 12.0% 20.00 g / 0.71 oz Boil 5 mins
Centennial 10.0% 28.00 g / 0.99 oz Boil 1 mins
Simcoe 13.0% 10.00 g / 0.35 oz Boil 1 mins
Centennial 10.0% 20.00 g / 0.71 oz Dry Hop 3 days
Chinook 13.0% 20.00 g / 0.71 oz Dry Hop 3 days
Citra 10.0% 20.00 g / 0.71 oz Dry Hop 3 days
Simcoe 13.0% 10.00 g / 0.35 oz Dry Hop 3 days
 
#12
Chinook 13.0% 20.00 g / 0.71 oz Boil 90 mins Warrior 15.0% 20.00 g / 0.71 oz Boil 90 mins Simcoe 13.0% 10.00 g / 0.35 oz Boil 45 mins Columbus (Tomahawk) 14.0% 20.00 g / 0.71 oz Boil 30 mins Centennial 10.0% 20.00 g / 0.71 oz Boil 15 mins Simcoe 13.0% 10.00 g / 0.35 oz Boil 10 mins Sorachi Ace 12.0% 20.00 g / 0.71 oz Boil 5 mins Centennial 10.0% 28.00 g / 0.99 oz Boil 1 mins Simcoe 13.0% 10.00 g / 0.35 oz Boil 1 mins Centennial 10.0% 20.00 g / 0.71 oz Dry Hop 3 days Chinook 13.0% 20.00 g / 0.71 oz Dry Hop 3 days Citra 10.0% 20.00 g / 0.71 oz Dry Hop 3 days Simcoe 13.0% 10.00 g / 0.35 oz Dry Hop 3 days[/QUOTE said:
So how was it??? That is a lot of hop additions! Plenty of time to watch the timer and drink beer!

I haven't tried the barelywine yet. Will give it a nip when I rack it soon.
 
#13
The bacon bomb porter sounds similar in idea to the Rauchbier I used to get in Germany. Loved that stuff.

I went to Bamburg where it is brewed and the story there is that many years ago the monks had a fire in their monastery and accidentally smoked the malt before they could get the fire put out. They decided to go ahead and salvage the malt and used it to make the first Rauchbier...after that it became a tradition to smoke the malt.

True or not?...I don't know...but I love that smokey flavor.
 

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