Tried some of this and it's really really tasty if you like drinking pickle juice! I don't taste anything resembling beer though, and it's so sour I can only have one before moving on to something else. It's nice on a hot day though
Real talk, a Kölsch is my main target once I get more experience and maybe some better equipment.
The best one I ever had (that wasn't from Cologne, Germany I guess,, but you just don't really see those) was the honeyed Kölsch from Brewery 85 here in SC, but I don't think they ever made it again. I'd like to try and recreate something similar to that. I'm gonna need a way to adjust temps up and down though which means probably trying to find and modify a little refrigerator and I'd rather not do any of that until I have a better idea of what exactly the fuck I'm doing.
What's your basement like for temperature? While most Kolsch strains like it on the cooler side of ale temps, the Omega Kolsch II yeast can take warmer temperatures in the high 60s.
I live in a 650sqft apartment on the 5th floor.
I wonder if I could just go set up some fermenters on the lowest level of the parking garage nobody ever really uses?
Edit: that said, my apartment being so small and insulated actually makes it very easy to maintain a constant temperature. I don't think it gets above 74 or 75°F in the summer even with the AC off. I generally keep it a constant 69°F for most of the year. If I could find a sturdy yeast I could theoretically do it and just get an extra blanket for the winter.
Real talk, a Kölsch is my main target once I get more experience and maybe some better equipment.
The best one I ever had (that wasn't from Cologne, Germany I guess,, but you just don't really see those) was the honeyed Kölsch from Brewery 85 here in SC, but I don't think they ever made it again. I'd like to try and recreate something similar to that. I'm gonna need a way to adjust temps up and down though which means probably trying to find and modify a little refrigerator and I'd rather not do any of that until I have a better idea of what exactly the fuck I'm doing.
What's your basement like for temperature? While most Kolsch strains like it on the cooler side of ale temps, the Omega Kolsch II yeast can take warmer temperatures in the high 60s.
I live in a 650sqft apartment on the 5th floor.
I wonder if I could just go set up some fermenters on the lowest level of the parking garage nobody ever really uses?
Edit: that said, my apartment being so small and insulated actually makes it very easy to maintain a constant temperature. I don't think it gets above 74 or 75°F in the summer even with the AC off. I generally keep it a constant 69°F for most of the year. If I could find a sturdy yeast I could theoretically do it and just get an extra blanket for the winter.
You might be able to get away with a fan next to the fermenter to drop it a couple more degrees? Kolsch seems like a hard one.
Tried some of this and it's really really tasty if you like drinking pickle juice! I don't taste anything resembling beer though, and it's so sour I can only have one before moving on to something else. It's nice on a hot day though
I’ve been wanting to try this! Haven’t seen it though.
Real talk, a Kölsch is my main target once I get more experience and maybe some better equipment.
The best one I ever had (that wasn't from Cologne, Germany I guess,, but you just don't really see those) was the honeyed Kölsch from Brewery 85 here in SC, but I don't think they ever made it again. I'd like to try and recreate something similar to that. I'm gonna need a way to adjust temps up and down though which means probably trying to find and modify a little refrigerator and I'd rather not do any of that until I have a better idea of what exactly the fuck I'm doing.
What's your basement like for temperature? While most Kolsch strains like it on the cooler side of ale temps, the Omega Kolsch II yeast can take warmer temperatures in the high 60s.
I live in a 650sqft apartment on the 5th floor.
I wonder if I could just go set up some fermenters on the lowest level of the parking garage nobody ever really uses?
Edit: that said, my apartment being so small and insulated actually makes it very easy to maintain a constant temperature. I don't think it gets above 74 or 75°F in the summer even with the AC off. I generally keep it a constant 69°F for most of the year. If I could find a sturdy yeast I could theoretically do it and just get an extra blanket for the winter.
You might be able to get away with a fan next to the fermenter to drop it a couple more degrees? Kolsch seems like a hard one.
I don't really plan on tackling a lager or anything like that until I get a few more brews under my belt and a better idea of what I'm doing.
Real talk, a Kölsch is my main target once I get more experience and maybe some better equipment.
The best one I ever had (that wasn't from Cologne, Germany I guess,, but you just don't really see those) was the honeyed Kölsch from Brewery 85 here in SC, but I don't think they ever made it again. I'd like to try and recreate something similar to that. I'm gonna need a way to adjust temps up and down though which means probably trying to find and modify a little refrigerator and I'd rather not do any of that until I have a better idea of what exactly the fuck I'm doing.
What's your basement like for temperature? While most Kolsch strains like it on the cooler side of ale temps, the Omega Kolsch II yeast can take warmer temperatures in the high 60s.
I live in a 650sqft apartment on the 5th floor.
I wonder if I could just go set up some fermenters on the lowest level of the parking garage nobody ever really uses?
Edit: that said, my apartment being so small and insulated actually makes it very easy to maintain a constant temperature. I don't think it gets above 74 or 75°F in the summer even with the AC off. I generally keep it a constant 69°F for most of the year. If I could find a sturdy yeast I could theoretically do it and just get an extra blanket for the winter.
You might be able to get away with a fan next to the fermenter to drop it a couple more degrees? Kolsch seems like a hard one.
I don't really plan on tackling a lager or anything like that until I get a few more brews under my belt and a better idea of what I'm doing.
There are a few options, but you're still in a little bit of a tough spot. The new Kveik yeasts ferment clean even up to the 90s F. Downside though for a Kolsch is that similar to Saison's, a lot of the flavor profile of that beer is derived from the specific yeast strains. So while you can make a decent lager-like with a Kveik, you probably won't get the characteristic Kolsch flavor from one.
The other option is pressure fermentation with actual lager yeasts. Pressure fermentation allows you to ferment faster and hotter than the yeast likes otherwise because pressure suppresses ester and polyphenol production. Downside again specifically for a Kolsch though, is that characteristic flavor is from the yeast esters that would be suppressed with pressure.
What I'd recommend is trying to brew something like a Pilsner or other crispy lager with the Oslo Kveik strain (supposedly the cleanest of them, the others can produce some tropical esters). Another cool factoid about these Kveik yeasts is that they can rip through wort and get you down to terminal gravity within 24-36 hours. It's crazy how fast these are.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Bought my weekly beer supply, which includes my two bottles of fancy stout. Put one in the freezer for half an hour so I could enjoy it this evening. Went straight to the kitchen, pulled out the one that had been in the fridge, and popped the top before I registered the temperature.
Today I'm drinking a farmhouse foeder(?) IPA which is 100% not my jam except it's a collab with the meadery where you mix it half and half with mead and it's way fuckin better.
Pineapples and somekinda weird vegetable just under the surface there.
Edit: in home brew news I think my heffe has slowed waaaaay down a little too early I think. I feel like I may have pitched my yeast too soon. Next batch I'll have a better hydrometer and clip in thermometer to guage my temp. My buddy may also lend me a cooling coil so I can do some rapid cooling. I'm also gonna see if I can maybe store any future lagers low key under the table in their keg room which is at about 64°F. That may or may not be illegal due to SC's stupid laws where breweries can sell wine but wineries cannot sell beer.
Today I'm drinking a farmhouse foeder(?) IPA which is 100% not my jam except it's a collab with the meadery where you mix it half and half with mead and it's way fuckin better.
Pineapples and somekinda weird vegetable just under the surface there.
Edit: in home brew news I think my heffe has slowed waaaaay down a little too early I think. I feel like I may have pitched my yeast too soon. Next batch I'll have a better hydrometer and clip in thermometer to guage my temp. My buddy may also lend me a cooling coil so I can do some rapid cooling. I'm also gonna see if I can maybe store any future lagers low key under the table in their keg room which is at about 64°F. That may or may not be illegal due to SC's stupid laws where breweries can sell wine but wineries cannot sell beer.
Ehh, it's almost certainly fine. A lot of beginner brewers fret about the krausen dying down worrying about their yeasties, god knows I did. That doesn't mean there's anything wrong. Just let it ride out to two weeks and then take your FG sample to see. Besides, pitching a heffe on the warm side only means you're going to draw out those Belgian bubble-gum and banana esters that a lot of people shoot for in the first place.
Yeah I may need more time. I gave it a little sip today just to get an idea and it tasted like ass. It's also at about 1.9% abv if I did my readings right, which is hella low.
Gonna give it a bit longer, rack it, let it settle and then check it. If it's still garbage I'm gonna dump it and start over.
Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
Dogfish Head makes a good hazy!
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
It's...interesting? Less like a white Russian and more like cream soda. Not enough bitter to offset the sweetness for my taste, but if you're up for a cream soda beer this is one of them.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I thought I had a good name, PuckerWeisse, but after googling it turns out some small brewery in CT has already pre-stolen that name.
Edit, also curious about your hop schedule for your Koslch, since I just brewed one as well. I went 1oz Hallertau Mittelfruh @60M, .5oz Saaz @60M, and .05oz Saaz @15M. I kind of want to add in maybe a 1oz whirlpool charge of Hallertauer Blanc for my next go-around.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I thought I had a good name, PuckerWeisse, but after googling it turns out some small brewery in CT has already pre-stolen that name.
Edit, also curious about your hop schedule for your Koslch, since I just brewed one as well. I went 1oz Hallertau Mittelfruh @60M, .5oz Saaz @60M, and .05oz Saaz @15M. I kind of want to add in maybe a 1oz whirlpool charge of Hallertauer Blanc for my next go-around.
I did 0.5 oz of Tahoma @60M (13 IBUs), 1 oz of Tattnang @15M (8 IBUs)
The Tahoma is just because I have a 1 lb bag of it and need to get rid of it, and I've never bittered with it before. I wanted low hoppyness because I want something easy drinking, and I have some friends that are super sensitive to hops and won't drink hoppy stuff. BJCP IBU range is 18-30 for the style, so your schedule probably works fine and will just be towards the higher end of that.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I thought I had a good name, PuckerWeisse, but after googling it turns out some small brewery in CT has already pre-stolen that name.
.
WeissenPuckered?
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Oh, dang.
This isn't exactly my idea of an evening sipping beer, but it's a fantastic after-mowing afternoon refreshing beer to rival Sea Quench.
Very unique, very crisp, extremely dry. If you can find it in your area I highly recommend you try it.
So I recently ran out of my homebrew beer recently so decided to do an experiment to see how quickly I could get from grain to glass. Put together a fairly basic Czech Pilsner recipe, but substituted the lager yeast for a Kveik and pressure fermented at 10PSI to start and ramped to 15PSI after 24 hours. Brewed on Sunday, pitched yeast at 85F. Fermenter continued to cool to about 81F then ramped up very quickly to 84F within 6 hours of pitching. I had crazy CO2 production through my spunding valve. By Tuesday night I had no CO2 production at all, and did a gravity test Wednesday morning. I hit my target final gravity in less than 72 hours. Racked to a keg for cold crashing; tomorrow I'll pitch gelatin and let fine for another 48-72hrs then I'll check clarity and carbonation levels to top off. I'm hoping to get clean drinkable beer in 7-9 days total.
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webguy20I spend too much time on the InternetRegistered Userregular
So I recently ran out of my homebrew beer recently so decided to do an experiment to see how quickly I could get from grain to glass. Put together a fairly basic Czech Pilsner recipe, but substituted the lager yeast for a Kveik and pressure fermented at 10PSI to start and ramped to 15PSI after 24 hours. Brewed on Sunday, pitched yeast at 85F. Fermenter continued to cool to about 81F then ramped up very quickly to 84F within 6 hours of pitching. I had crazy CO2 production through my spunding valve. By Tuesday night I had no CO2 production at all, and did a gravity test Wednesday morning. I hit my target final gravity in less than 72 hours. Racked to a keg for cold crashing; tomorrow I'll pitch gelatin and let fine for another 48-72hrs then I'll check clarity and carbonation levels to top off. I'm hoping to get clean drinkable beer in 7-9 days total.
My efforts were...mixed. The gelatin did not clear it up anywhere near to my liking, though I think I pitched when the beer still wasn't cold enough. It is... fine. It's nothing special. It is definitely missing that sulphery/minerality from the lager yeast. I'm not totally mad about that since I think it's a bit too much in some lagers. It's more like a Saaz flavored blond ale. Definitely mixed results on the grain bill. I went with 8.75lbs of pilsner, 12oz vienna, 4oz Weyerman Carafoam, and it's far maltier tasting than I was expecting with such a small proportion of Vienna. I probably should have gone more with some Crystal 20 or 40 instead of the Vienna. Also probably a little too low on IBU, missing some of that bitterness. Mine targeted around 33, and the style typically calls for around 40.
Picked up a 4 pack of Pumpking and I will be demolishing those this weekend.
It's that one of the good pumpkin beers? I've not had a lot of luck.
There's 2 with that name I'm aware of. One which is a weak, watery under 4%ABV one by Wychwood brewery, and the far superior ale by Southern Tier that's damn tasty and well balanced and weights in around 8%.
No matter where you go...there you are. ~ Buckaroo Banzai
Very nice. I like sours more than saisons so I had a friend ship me a couple of This Is Mrs. Ridiculous as a Christmas gift.
They were also ridiculous, easily the best non-European sour I've had.
No matter where you go...there you are. ~ Buckaroo Banzai
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Raijin QuickfootI'm your Huckleberry YOU'RE NO DAISYRegistered User, ClubPAregular
I do not like most pumpkin beers.
+4
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Since this is the first time I have ever had a local beer guy who will buy me things, I will challenge him to find me a good pumpkin beer. Love the idea, have never found a good execution.
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LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
Tell me sours to buy please and thank you frens. Stone's Mission Warehouse Sour has been my favorite so far.
Posts
I live in a 650sqft apartment on the 5th floor.
I wonder if I could just go set up some fermenters on the lowest level of the parking garage nobody ever really uses?
Edit: that said, my apartment being so small and insulated actually makes it very easy to maintain a constant temperature. I don't think it gets above 74 or 75°F in the summer even with the AC off. I generally keep it a constant 69°F for most of the year. If I could find a sturdy yeast I could theoretically do it and just get an extra blanket for the winter.
You might be able to get away with a fan next to the fermenter to drop it a couple more degrees? Kolsch seems like a hard one.
I’ve been wanting to try this! Haven’t seen it though.
I don't really plan on tackling a lager or anything like that until I get a few more brews under my belt and a better idea of what I'm doing.
There are a few options, but you're still in a little bit of a tough spot. The new Kveik yeasts ferment clean even up to the 90s F. Downside though for a Kolsch is that similar to Saison's, a lot of the flavor profile of that beer is derived from the specific yeast strains. So while you can make a decent lager-like with a Kveik, you probably won't get the characteristic Kolsch flavor from one.
The other option is pressure fermentation with actual lager yeasts. Pressure fermentation allows you to ferment faster and hotter than the yeast likes otherwise because pressure suppresses ester and polyphenol production. Downside again specifically for a Kolsch though, is that characteristic flavor is from the yeast esters that would be suppressed with pressure.
What I'd recommend is trying to brew something like a Pilsner or other crispy lager with the Oslo Kveik strain (supposedly the cleanest of them, the others can produce some tropical esters). Another cool factoid about these Kveik yeasts is that they can rip through wort and get you down to terminal gravity within 24-36 hours. It's crazy how fast these are.
Whomp whomp.
Pineapples and somekinda weird vegetable just under the surface there.
Edit: in home brew news I think my heffe has slowed waaaaay down a little too early I think. I feel like I may have pitched my yeast too soon. Next batch I'll have a better hydrometer and clip in thermometer to guage my temp. My buddy may also lend me a cooling coil so I can do some rapid cooling. I'm also gonna see if I can maybe store any future lagers low key under the table in their keg room which is at about 64°F. That may or may not be illegal due to SC's stupid laws where breweries can sell wine but wineries cannot sell beer.
Ehh, it's almost certainly fine. A lot of beginner brewers fret about the krausen dying down worrying about their yeasties, god knows I did. That doesn't mean there's anything wrong. Just let it ride out to two weeks and then take your FG sample to see. Besides, pitching a heffe on the warm side only means you're going to draw out those Belgian bubble-gum and banana esters that a lot of people shoot for in the first place.
Gonna give it a bit longer, rack it, let it settle and then check it. If it's still garbage I'm gonna dump it and start over.
It's...interesting? Less like a white Russian and more like cream soda. Not enough bitter to offset the sweetness for my taste, but if you're up for a cream soda beer this is one of them.
I brewed a Kölsch today. Mostly Pilsen malt with a pound of Carapils, and a half pound of Munich for color. Nice and simple. Mashed at 150F and fermenting at 60F. But I'm using WLP029 which apparently is recommended to ferment between 65-69F, so I might raise the temperature on the old Inkbird tomorrow to 65.
A few months ago I entered a homebrew competition with a local brewery. Won that shit, brewed a Raspberry Berliner Weisse with them on their system. But I need to name the beer and I'm having trouble. Anyone have any good beer name ideas? It's just a little Raspberry sour, about 3.5% abv.
I thought I had a good name, PuckerWeisse, but after googling it turns out some small brewery in CT has already pre-stolen that name.
Edit, also curious about your hop schedule for your Koslch, since I just brewed one as well. I went 1oz Hallertau Mittelfruh @60M, .5oz Saaz @60M, and .05oz Saaz @15M. I kind of want to add in maybe a 1oz whirlpool charge of Hallertauer Blanc for my next go-around.
I kinda used this article as a guide: https://beerandbrewing.com/homebrewing-a-kolsch/
I did 0.5 oz of Tahoma @60M (13 IBUs), 1 oz of Tattnang @15M (8 IBUs)
The Tahoma is just because I have a 1 lb bag of it and need to get rid of it, and I've never bittered with it before. I wanted low hoppyness because I want something easy drinking, and I have some friends that are super sensitive to hops and won't drink hoppy stuff. BJCP IBU range is 18-30 for the style, so your schedule probably works fine and will just be towards the higher end of that.
Steam: Elvenshae // PSN: Elvenshae // WotC: Elvenshae
Wilds of Aladrion: [https://forums.penny-arcade.com/discussion/comment/43159014/#Comment_43159014]Ellandryn[/url]
WeissenPuckered?
This isn't exactly my idea of an evening sipping beer, but it's a fantastic after-mowing afternoon refreshing beer to rival Sea Quench.
Very unique, very crisp, extremely dry. If you can find it in your area I highly recommend you try it.
Seems a bit early but it's my favorite seasonal beer and about the only thing I look forward too.
Also go some Apex Predator and Beer for Tacos from Off Color Brewing.
Oh man. I've drank enough Warlock in my life to float a battleship. Great beer.
Good music and keeping bartenders are my others. If you're a bar regularly rotating employ
{Twitter, Everybody's doing it. }{Writing and Story Blog}
It'll be interesting if it tastes like a Pilsner.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
It's that one of the good pumpkin beers? I've not had a lot of luck.
There's 2 with that name I'm aware of. One which is a weak, watery under 4%ABV one by Wychwood brewery, and the far superior ale by Southern Tier that's damn tasty and well balanced and weights in around 8%.
~ Buckaroo Banzai
Southern Tier's Pumpking and Warlock are stupid good and the only real seasonal thing I look forward to every year. They set the bar real, real high.
From a couple days ago. It was ridiculous.
Very nice. I like sours more than saisons so I had a friend ship me a couple of This Is Mrs. Ridiculous as a Christmas gift.
They were also ridiculous, easily the best non-European sour I've had.
~ Buckaroo Banzai
Dogfish Head's SeaQuench Ale. An amazing brew.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981