What's everyone brewing?

[Keith]

Both are brewed. Garrison Weizen is ready for submission.

Going to be a great brew year!

[jacinthebox]

boiling wort in the freezing cold wind was crappy.
I need a heated brew hut sheltered from the wind.

It's way better now that it's at 66f. Yeast beasts do ur thang.

[Woody]

Wizenbock tomorrow night. Making my yeast starter tonight to throw in tomorrow evening.

[RubberToe]

I have some time to brew, and just counted the yeast in my fridge.. 14 different strains, holy shit. Mix of dry and liquid. I need to build another stir plate.

I need to get back on to culturing the Conan and Pacman.

[mumblecrunch]

Finally get to post in this thread.

Went out to see Dave@EverwoodAve tonight to get my ingredients. I now (theoretically) have everything I need to do my first ever brew on Sunday. Here's hoping Unreasonable Brown doesn't end up being "Bad Idea Brown".

[dexter]

Im hoping to get a clone of SNPA down tomorrow, and I want to try my hand ay a saison but I'm a little hesitant to try one having only done it once and screwed it up royally.

[jeffsmith]

Im hoping to get a clone of SNPA down tomorrow, and I want to try my hand ay a saison but I'm a little hesitant to try one having only done it once and screwed it up royally.

Give my Summer Saison recipe in the recipes section a try. I went through 20 gallons of it this summer. Super easy brew and a big hit even with the BMC drinkers.

[dexter]

Im hoping to get a clone of SNPA down tomorrow, and I want to try my hand ay a saison but I'm a little hesitant to try one having only done it once and screwed it up royally.

Give my Summer Saison recipe in the recipes section a try. I went through 20 gallons of it this summer. Super easy brew and a big hit even with the BMC drinkers.

I'll give it a shot! hell if you can do it... I mean looks good!

[RubberToe]

I'm on my way downstairs to heat strike water & crush grain for a 10+ gal batch of Mexican Cerveza. The basement it nice and cold so it won't have to occupy the fermentation chamber. I hope the power doesn't go out while brewing but it's nice to brew inside during a blizzard.

I also have a 2.5L starter of Conan on for an IPA either tomorrow or Sunday. This will be my test / proof brew.

[redoubt]

A-ha! What to do on a day off when it's clearly not a brewing outside sort of day? I found an extract kit that I had totally forgotten about hiding in a small appliance cupboard. Bitchin. Kings Royal Red Bitter here I come.

-Kirsten

[Keith]

Aaron, best of luck on your first batch! Looking forward to seeing a pic of the beer once it is done. Take lots of pics during your first brew and share!

[gm-]

Making IIPA tomorrow
roughly pound of hops, 220 IBUs (estimated).

Recipe Specifications
--------------------------
Boil Size: 7.51 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.081 SG
Estimated Color: 6.3 SRM
Estimated IBU: 219.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7000.00 g Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.1 %
225.00 g Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 2.7 %
225.00 g Wheat Malt, Bel (2.0 SRM) Grain 3 2.7 %
100.00 g Carafoam (2.0 SRM) Grain 4 1.2 %
60.00 g Chinook [13.00 %] - Boil 90.0 min Hop 5 71.8 IBUs
60.00 g Summit [15.00 %] - Boil 90.0 min Hop 6 82.9 IBUs
680.00 g Sugar, Table (Sucrose) [Boil for 90 min] Sugar 7 8.3 %
30.00 g Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 8 36.1 IBUs
30.00 g Citra [12.00 %] - Boil 45.0 min Hop 9 28.4 IBUs
65.00 g Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 10 0.0 IBUs
30.00 g Citra [12.00 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
95.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 13 0.0 IBUs
50.00 g Amarillo Gold [8.50 %] - Dry Hop 10.0 Da Hop 14 0.0 IBUs
50.00 g Citra [12.00 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs

[mr x]

Why the wheat malt?

[gm-]

Just a bit for mouthfeel and head retention

[mr x]

I used to do that with IPAs and IIPAs, and found the beers were as good or better without it.

[Keith]

I've been using Flaked Oats for Head and mouth feel on most my beers. Would I be wrong on thinking this?

[mr x]

I think Nash told me he did this years ago out west. I can see mouthfeel. You shouldn't need it for head afaiac.

Sent from my Nexus 4 using Tapatalk 4

[jtmwhyte]

10 Gallons of Kolsch with Bluenose

[John G]

I've been using Flaked Oats for Head and mouth feel on most my beers. Would I be wrong on thinking this?

FWIW, here is a reference from the BJCP study materials:

From: http://www.bjcp.org/course/Class5Lesson ... ooting.php


specifically on troubleshooting low head retention look at section C.

[NASH]

I think Nash told me he did this years ago out west. I can see mouthfeel. You shouldn't need it for head afaiac.

Sent from my Nexus 4 using Tapatalk 4

I used to brew everything with 2 - 3% malted wheat in it. Then I switched to using flaked barley instead, more bang for the buck, so-to-speak. Then I switched to........ nothing

Provided you start with decent malt, well-made beer will have solid enough head retention without hammering the grist bill with adjuncts or wheat malts as head-retention band-aids, and the mouthfeel, well, that can be targeted with existing malts, mash regime and water treatment. There's often something to be said for simplicity. Sometimes a chicken with nothing but salt and pepper on it roasted in the kamado for 5 hrs will shock and stun you, likewise, sometimes you just don't need or want bready wheat flavours muddying up and interacting with other flavours in your brew as intended. We can all brew beer to shock and stun without wheat malt. The corporate attitude of when is enough, enough? - Nevair! shocks and stuns me. "My beer has good head retention, but I want more" Seriously, if you have a head retention problem, wheat and adjuncts aren't the fix, look harder at the process and ingredients. Or, nail it with Gum Arabic for head that will never return to fluid form, that should be enough, even for the corporates

Also, as a commercial brewer I want people to know what they are consuming, my wheat beers contain wheat. My other beers do not. As it should be the way I see it. I'm death against labelling laws that require specific ingredients to be listed only if x % or more has been used. I want to know exactly what I'm consuming and I pass that along to everyone that drinks my beer

[Keith]

Still didn't answer my question about oats adding to head and mouth feel. I don't find Oats add much of a flavor myself, however I'm a amateur at best.
Nash appreciate your direction, what would you say is key to a great beer to get the consistent head and body? I hate asking these questions, but want to better myself.

[jeffsmith]

Still didn't answer my question about oats adding to head and mouth feel. I don't find Oats add much of a flavor myself, however I'm a amateur at best.
Nash appreciate your direction, what would you say is key to a great beer to get the consistent head and body? I hate asking these questions, but want to better myself.

I think he did answer it for you: "existing malts, mash regime, water treatment". If you're using good quality malts, treating your water properly to end up in the right ph ranges, etc. and targeting proper mash temps (ie. nailing your mash temp at dough in) you shouldn't need to add head retention aids or compensate for mouthfeel on most beers.

[RubberToe]

And yes, oats will add some mouthfeel.

[Keith]

yea eventually I'd like to get there. Still working through the basics Just wasn't sure what Oats would add specifically to the beer in terms of texture and head retention. Sorry.

[mr x]

Still didn't answer my question about oats adding to head and mouth feel

Well, if you add a sock, it will add sock character. Is that what you really need? I didn't find need to add turbidity to the beer (with wheat) for head, when it really wasn't necessary. As far as mouthfeel, not something I'm looking to add that way in a IIPA.