=[ Another GM Experimental Thread ]=
- Thread starter grantmichaels
- Start date
Both. Going to make a partial mashed Ron Mexico saison batch, stove-top, room-temp ferment ...
LOL.
Ron Mexico Special Saison ...
Just let go of a bunch more to the trash can, too ...
Peace out liquid yeasties, I mostly hate thee.
Ron Mexico Special Saison ...
Just let go of a bunch more to the trash can, too ...
Peace out liquid yeasties, I mostly hate thee.
The aged yeasties 15 min Ron Burgundy Special extract Saison L'Orange ...
Lemme start by saying this was much more like brewing than my last experiment ... just ... really, really fast.
Simmering a pound of torrefied wheat while 1.5 gal distilled water heads towards a boil, yank the wheat once the water's at 160-162F ... and turn burner to med-high to add extract ...
The other 2.5 gallons of distilled water I put in the fridge ...
Mise en place and all ...
Stir in 4 lbs of pilsen dme, one at a time, stirring to integrate it without letting it rest on the bottom ...
Once there's no chunks, turn the burner up to max and head for the boil ...
Used a drop of Fermcap today, to help see what was up ...
Once boiling, I placed the hopper with the HBC438 in it, and the immersion chiller into the boil, set the timer for fifteen mins, and very lightly zested two sunkist oranges into the boil ...
Got shit ready ...
After fifteen mins, switched pot to sink basin, and chilled, while hopper drained, and I stirred ...
Filtered chilled wort into corny via strainer-funnel, then added 2.5 gal water from fridge, and then dumped the starter in before finally adding two or three drops of fermcap since it's full!
Join the party at 70F ...
Ron Mexico style.
Simmering a pound of torrefied wheat while 1.5 gal distilled water heads towards a boil, yank the wheat once the water's at 160-162F ... and turn burner to med-high to add extract ...
The other 2.5 gallons of distilled water I put in the fridge ...
Mise en place and all ...
Stir in 4 lbs of pilsen dme, one at a time, stirring to integrate it without letting it rest on the bottom ...
Once there's no chunks, turn the burner up to max and head for the boil ...
Used a drop of Fermcap today, to help see what was up ...
Once boiling, I placed the hopper with the HBC438 in it, and the immersion chiller into the boil, set the timer for fifteen mins, and very lightly zested two sunkist oranges into the boil ...
Got shit ready ...
After fifteen mins, switched pot to sink basin, and chilled, while hopper drained, and I stirred ...
Filtered chilled wort into corny via strainer-funnel, then added 2.5 gal water from fridge, and then dumped the starter in before finally adding two or three drops of fermcap since it's full!
Join the party at 70F ...
Ron Mexico style.
No temps, no pH, no Whirfloc, (oops, but it's extract), yes to a little nutrients, no pure O2, no gravity reading ... just lettin' her rip ...
BWAHAHA ...
When you pitch like 6-7x saison and/or brett strains into warm wort, and place into a 70F chamber - you get ferm in two hours, apparently ...
This thing might explode tonight ... it's bubbling so hard it thumping the keg and I can hear it across the house ...
The damn Tripel is still fermenting a bunch, too, which is kind of crazy considering I brewed it Friday morning ... bet it ends up really well-attenuated! ...
The damn Tripel is still fermenting a bunch, too, which is kind of crazy considering I brewed it Friday morning ... bet it ends up really well-attenuated! ...
https://www.youtube.com/watch?v=hzJAWS5olXA
Both beers fermenting a bit, still ... albeit more subtly now ...
I gave them both a little rock & swirl to keep on keepin' on ...
I need to bottle my Kolsch, and I need to heat up some hot PBW water to fill up my 3rd and final 5 gal corny fermenter that needs to be cleaned to be put back into service ...
Then later this week I'll rack the funky saison batch off what's probably a pretty massive cake using a ClearBeer pick-up, and let it do it's thing out in the room, so the components of the Roesalare have some time to do anything they might want to in terms of a secondary ferm for a bit ...
Then once it's out of there, I can crash wheebz version of Ozzy's tripel ...
Then I can clean up the freezer, set it to service temp, and try to squeeze the Kolsch, the tripel and all of my bottles of beer into one freezer, so free up the 2nd as a ferm chamber ... which will allow me to brew a series of extract beers in rapid succession one weekend, to use up a bunch more ingredients ...
I've def learned a lesson about having too much shit on hand.
I gave them both a little rock & swirl to keep on keepin' on ...
I need to bottle my Kolsch, and I need to heat up some hot PBW water to fill up my 3rd and final 5 gal corny fermenter that needs to be cleaned to be put back into service ...
Then later this week I'll rack the funky saison batch off what's probably a pretty massive cake using a ClearBeer pick-up, and let it do it's thing out in the room, so the components of the Roesalare have some time to do anything they might want to in terms of a secondary ferm for a bit ...
Then once it's out of there, I can crash wheebz version of Ozzy's tripel ...
Then I can clean up the freezer, set it to service temp, and try to squeeze the Kolsch, the tripel and all of my bottles of beer into one freezer, so free up the 2nd as a ferm chamber ... which will allow me to brew a series of extract beers in rapid succession one weekend, to use up a bunch more ingredients ...
I've def learned a lesson about having too much shit on hand.
I didn't mine the shortened picnic lines when I was primarily drinking stouts from my keezer, but now I need to make some six footers for the light beers, because it sucks when the CO2 escapes solution on these beers ...
The good news - I finished my first bottle of CO2 without having lost much to leaking, etc!
The bad news - it ran out on my Kolsch and I just put a fresh bottle on it to top off the CO2 again, but in doing so, disturbed the sediment accidentally!
Guess I'll bottle in the AM and ship it in the afternoon ...
I'll do a little extra work tonight, to make the time for tomorrow morning, I guess ...
The bad news - it ran out on my Kolsch and I just put a fresh bottle on it to top off the CO2 again, but in doing so, disturbed the sediment accidentally!
Guess I'll bottle in the AM and ship it in the afternoon ...
I'll do a little extra work tonight, to make the time for tomorrow morning, I guess ...
The WLP500 vial must have been fairly compromised for it to still be fermenting along at six days ... and I'm glad I made a starter, because it's still seemingly under-pitched by a good bit.
Beer smells great, but I suspect it's yet another case of liquid yeast woes here in the Summer.
The over-pitched batch that followed is basically done, and once the tripel is ready to be crashed down, I'll yank the funky saison fermenter out into the room with an airlock ...
It's taking it's sweet ass time ...
Beer smells great, but I suspect it's yet another case of liquid yeast woes here in the Summer.
The over-pitched batch that followed is basically done, and once the tripel is ready to be crashed down, I'll yank the funky saison fermenter out into the room with an airlock ...
It's taking it's sweet ass time ...
Yeah. If it was a fully viable vial it would have finished by now, I think ...
But especially after 4x days at 70F ...
Doesn't really matter, I just think it fits my experience of mail ordered liquid yeast ...
I will only use FedEx for that going forward, and always overnight, and for imminent batches ...
I don't mind having some hops around, or even the grains, but the only way I'll be stocking yeast will be a future activity - slants. Not coming soon ...
I could live without stocking grains and/or milling, too, honestly. Ordering pre-milled grain bills per batch, where they do the weighing and milling - fine by me.
It'll be interesting to see how my process evolves over time, what I do, what I outsource etc etc ...
But especially after 4x days at 70F ...
Doesn't really matter, I just think it fits my experience of mail ordered liquid yeast ...
I will only use FedEx for that going forward, and always overnight, and for imminent batches ...
I don't mind having some hops around, or even the grains, but the only way I'll be stocking yeast will be a future activity - slants. Not coming soon ...
I could live without stocking grains and/or milling, too, honestly. Ordering pre-milled grain bills per batch, where they do the weighing and milling - fine by me.
It'll be interesting to see how my process evolves over time, what I do, what I outsource etc etc ...
Yeah. I don't need the savings or control of milling my own, in fact. It was more in prep for the outdoor brewing, as the 12-15 gal batches of big stout's basically use an entire sack of M.O. ...
Still figuring some stuff out, and getting a feel for what's important to me ... what I like, and don't like doing ...
No real hurry, though ... joining BBQ, brewing will remain a hobby indefinitely, and I don't really feel rushed to experience it anymore ...
I'm on the life-long plan now, which is much more casual and matter of fact ...
I'll make a shortcut-less extract batch, a stout this time - and with a full boil, and then I'll return to my usual all grain stuff ...
Still figuring some stuff out, and getting a feel for what's important to me ... what I like, and don't like doing ...
No real hurry, though ... joining BBQ, brewing will remain a hobby indefinitely, and I don't really feel rushed to experience it anymore ...
I'm on the life-long plan now, which is much more casual and matter of fact ...
I'll make a shortcut-less extract batch, a stout this time - and with a full boil, and then I'll return to my usual all grain stuff ...
Wish they weren't ... but still fermenting albeit much more subtly ...
Thinking about brewing a partial batch Saturday morning, perhaps ...
Thinking about brewing a partial batch Saturday morning, perhaps ...
