2604 replies to this topic

[HVB]

Cool, got it. So just making less these days? I can see the appeal in a sour from the bottle.

Last sour I did was in January of this year and that is still doing its thing in the carboy.  I want to get a berliner started this winter for spring/summer 2016.  I have some peaches that we froze fresh and have ideas of racking on peaches too.  Sadly with limited time to brew I just brew other beers.  I did pick up 9 bottles of Cantillon when I was over there though so I have a good stock for when the urge hits.

[neddles]

Last sour I did was in January of this year and that is still doing its thing in the carboy.  I want to get a berliner started this winter for spring/summer 2016.  I have some peaches that we froze fresh and have ideas of racking on peaches too.  Sadly with limited time to brew I just brew other beers.  I did pick up 9 bottles of Cantillon when I was over there though so I have a good stock for when the urge hits.

I'm sure it's not easy but someone needs to drink all that stuff. Vibes.

 

I've never even seen a bottle of Cantillon. Mostly a reflection of where I live, but still….

[HVB]

I'm sure it's not easy but someone needs to drink all that stuff. Vibes.

 

I've never even seen a bottle of Cantillon. Mostly a reflection of where I live, but still….

I think I have about 30 bottles of Cantillon at the moment.  One going back to 1999.  These days it does not even hit the shelves around here, it is gone before they get it.  I have given up trying to get it locally.  Do you like sours?

[neddles]

I think I have about 30 bottles of Cantillon at the moment.  One going back to 1999.  These days it does not even hit the shelves around here, it is gone before they get it.  I have given up trying to get it locally.  Do you like sours?

Yeah I do. And I keep wanting more and more to dabble around with them so if you have any recommendations recipe/process wise let me know. I have made a few saisons that are currently aging with brett and I am going to be taking my second stab at a BW this week. So that's about where I am at.

[positiveContact]

Brown ale that was aged in a Sam Adams Utopias barrel for about 9 months and then moved to a carboy with brett brux for 2 years.  Kegged this back in 2013 and it is still very nice.  Crystal clear but I could just not capture that in the picture.

 

 

is that the one I tried?  if so, it was magical!

[HVB]

is that the one I tried? if so, it was magical!

Yes, same one and thanks.

[HVB]

My "New England" APA at day 10

 

 

and again at day 13, this was the beer I hope in teh fermenter prior to adding yeast and then hit it with a big dry hop.  Hurts my eyes to look at it but tastes great.

 

[neddles]

Looks gorgeous to me! Can I get the cliff notes on how it compares to your others? Thoughts on 1450 and the pre-fermentation hopping? This is 1450 right? No clarification, just cold crash right?

Edited by neddles, 30 November 2015 - 12:32 PM.

[HVB]

Looks gorgeous to me! Can I get the cliff notes on how it compares to your others? Thoughts on 1450 and the pre-fermentation hopping? This is 1450 right? No clarification, just cold crash right?

It is hard to compare it apples to apples seeing I did a few things different on this batch than I normally do.  Those were

 

1 - use 1450

2- Added 2 oz of hops to the feremnter prior top the yeast.  I did this as the temperature was stabilizing down to 62

3 - Slightly higher Cl amount than normal

4 - 30 minute boil

5 - no biofine

 

With all that said, I really like the beer.  It has that full, soft mouthfeel that I really have been looking for.  Now I need to go back and start testing these out one by one and see if any one of them make the difference or if it is all of them.  I did fermenter hop an amber ale I did before this one and I am not really happy with that beer but I think part of that issue is bad Amarillo. 

 

As for 1450, I may have to eat my words but time will tell.  It worked very well for me with this beer, 1.063-1.011, and I have it going right now in an oatmeal porter with plans to try it in a few more beers. 

 

Oh, I did bottle one up and include it in the box so you will get to give it a try.

[Big Nake]

MLPA...

[HVB]

MLPA...

 

 

Nice looking beer!

 

One of these days I will try it again.  I think i was 0 for 3 or more on that beer.  Seemed no matter what I did I had a issue, infection or something else. 

[SchwanzBrewer]

Nice looking beer!

 

One of these days I will try it again.  I think i was 0 for 3 or more on that beer.  Seemed no matter what I did I had a issue, infection or something else. 

 

Preaching to the choir here.

 

Ken, that looks a bit lighter than usual. IIRC you decided to modify the recipe, right?

 

Edit: and Ken, WELCOME BACK! We miss your beer posts, brother.

Edited by SchwanzBrewer, 30 November 2015 - 01:10 PM.

[TehFury]

Ran off a batch of MLPA yesterday.

 

Looks darker than the one in that picture. Smelled divine though so we will see. Will post a pic in a month or so...

[neddles]

It is hard to compare it apples to apples seeing I did a few things different on this batch than I normally do.  Those were

 

1 - use 1450

2- Added 2 oz of hops to the feremnter prior top the yeast.  I did this as the temperature was stabilizing down to 62

3 - Slightly higher Cl amount than normal

4 - 30 minute boil

5 - no biofine

 

With all that said, I really like the beer.  It has that full, soft mouthfeel that I really have been looking for.  Now I need to go back and start testing these out one by one and see if any one of them make the difference or if it is all of them.  I did fermenter hop an amber ale I did before this one and I am not really happy with that beer but I think part of that issue is bad Amarillo. 

 

As for 1450, I may have to eat my words but time will tell.  It worked very well for me with this beer, 1.063-1.011, and I have it going right now in an oatmeal porter with plans to try it in a few more beers. 

 

Looking at the beer in the picture that is what my best APA/IPA typically looks like fresh in the 10-13 day period like yours were. That is when where I find the hopping the most juicy and flavorful. Were those beers mine, with my process I would be expecting the remaining 1450 to drop out and take a little of that wonderful hoppiness with it leaving me with a still wonderful beer that is a bit clearer but not perfectly clear. With other yeasts I have found that flavor change more dramatic. I will be curious to see if yours clears any further. 

 

The 1450 mouthfeel is not dramatic but it's noticeable. I also feel like some of that soft mouthfeel is coming from the yeast that is still in solution… same as I get in a cloudy vs. clear hefeweizen. Could be in my head though.

 

On the Amarillo, was that the 2013 crop? I still have not opened mine. I did however experience what I think was my first bag of bad hops recently some Azacca from HopsDirect. I got none of the flavors that hop is known for. They looked unusual too. Extremely dark, dark green which I take to mean lots of leafy/chlorophyl and not much lupulin. Still a decent beer but there is a slightly harsh earthy herbal edge to it sitting on top of the Simcoe I paired it with.

 

 

Oh, I did bottle one up and include it in the box so you will get to give it a try.

 

 

 I can't wait.

[ncbeerbrewer]

Nice pints drez and Ken!!! MLPA!! Great beer!!

[positiveContact]

a pic of ken's beer through my munich export lager.  how many levels deep can we go?  beerception!!!

 

[ncbeerbrewer]

Belgian Pale Ale

 

 IMG_2086 (1).JPG   41.2KB   0 downloads

 

[Big Nake]

I used slightly less crystal and I added a little more sulfate to the water as well. I did that on the last 2 batches and liked the result. I can post that recipe if anyone wants it. Also, on the last couple batches I used MaltEurop 2-row instead of the Rahr Pale Ale so all those three of those changes make the beer a little more pale and crisp.

Edited by Village Taphouse, 30 November 2015 - 04:48 PM.

[TehFury]

 

Blind Pig clone

[neddles]

Lots of good pics in here today. I'm slackin'.