Patience hophopper.
What are you doing with homebrew today?
- Thread starter BOB357
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I’ll give it until Morning
What's the verdict Josh?
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I just moved what I thought was going to be a pale ale to the fermenter. It's darker than I want it but that's what happens when you over estimate chocolate malt. Smells and tastes pretty good though. Now it's cleanup time from last night's brewing. Ahhh the cleanup.
Pitched 34/70 early this morning. Dropped a few since. Possibly a coincidence but I feel better either way.
Boiled the lemon basil gose. Hops, salt, and nutrients added in the boil with a little lemongrass, and lemon peel and fresh basil leaves are soaking in the hot wort overnight as it no chills. Will pull the aromatics out tomorrow when I pitch yeast. This is a quirky one, but fingers crossed!
So 48 hours since I racked the wort into the fermenter. According to my tilt it’s dropped 5 points….
To say I am freaking out is an understatement
To say I am freaking out is an understatement
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@sunfire:
I keep thinking you are using lemon-basil, instead of lemon & basil
https://en.m.wikipedia.org/wiki/Lemon_basil
I got my garden full of the stuff, but I prefer it, and italian basil, on my pizza.
Can't imagine basil in my beer...
Maybe I just have to drop in on you for a taster and broaden my horizon
I keep thinking you are using lemon-basil, instead of lemon & basil
https://en.m.wikipedia.org/wiki/Lemon_basilI got my garden full of the stuff, but I prefer it, and italian basil, on my pizza.
Can't imagine basil in my beer...
Maybe I just have to drop in on you for a taster and broaden my horizon
I agree it's a little weird@sunfire:
I keep thinking you are using lemon-basil, instead of lemon & basil
I got my garden full of the stuff, but I prefer it, and italian basil, on my pizza.
Can't imagine basil in my beer...
Maybe I just have to drop in on you for a taster and broaden my horizon
I got the idea from a beer I tried at a craft beer fest a few years ago. It was an especially hot day and I was very narrow minded in my beer preferences back then, and thought there was no way I would like this lemon basil wheat...but it was delicious!
Only dropped 8 as of right now. I’m fermenting at ale temps under pressure….I should be more than 8 points down. My question what are the effects of super slow fermentation? Will this thing actually get going? At what point do I dump and brew another?
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Seems odd that the 34/70 hasn't taken off either. How much pressure and how long into fermentation did you start spunding?
I love those sexy blue crowns.
Yeah…I’m down 11 points now.
They don't all take off like rockets. Don't look again until Tuesday morning.
Not at all weird. Basil rocks, even in beer. I made a bacon, jalapeno and basil omelette this morning for breakfast. With cheddar. Yum! Cucumber, basil and onion salad for dinner.I agree it's a little weird
Maybe that yeast is just a crappy pitch.
Your under what pressure.
The pressure reduces yeasts growth and ester production.
Maybe maybe a slight underpitch even at the warmer temps.
I would worry about it tasting bad if it were a clean pitch Maybe this one's just playing hard ball with you I'd definitely bump the temp up before FG in a day or two to help this sluggish yeast.
So yesterday evening it took off like a rocket. Once I let the temp get up to the mid 60s. Woke up his morning and it’s at 1.020 and 72 degrees so I’ll cool it a little.
Now this will be one of the best beers you've ever made and you'll never be able to replicate it
I hope!
Need some help brewing it to reduce inventory?
