- Joined
- Jun 27, 2019
- Messages
- 2,551
- Reaction score
- 7,668
- Points
- 113
Sounds delicious. Apologies if I missed it, but how did you add the coconut?
What are you doing with homebrew today?
- Thread starter BOB357
- Start date
ESB is coming along nicely. 1.058 OG at 1.032 now.
Tate's coconut porter, pretty sure the recipe's public.
I basically dry-hopped (dry-coconutted?) it on day 3, 9 oz of toasted, sweetened coconut shreds, along with cocoa nibs (3 oz) and some Hershey's chocolate syrup (2 oz). A little grain alcohol sanitized the mess, a little water made the syrup pourable.
I basically dry-hopped (dry-coconutted?) it on day 3, 9 oz of toasted, sweetened coconut shreds, along with cocoa nibs (3 oz) and some Hershey's chocolate syrup (2 oz). A little grain alcohol sanitized the mess, a little water made the syrup pourable.
Gonna check the Big Wave Knockoff (is that a Wipe Out?) tomorrow, and probably put the dry hop addition in it. My first dry-hop, so I hope I don't ruin the batch. Looking forward to a new beer and a new procedure (for me) outcome. Really need to start studying my hops encyclopedias (you guys) and try some different things with different brews.
Don’t be afraid to add that dry hop addition. Just try to be quick when you do it to minimize exposure to air - oxidation. Open the fermenter, get your hops in, then close the fermenter quickly. Everything is gonna be alright.
I bottled the wheat and kegged the pale. Both tasted pretty good. The pale has a lot of sweetness that I hope rounds out with some carbonic acid bite. A fair amount of crystal malt and FG of 1.012 is probably the culprit. The BRY97 took the wheat down to about 1.008 and is very malty but without sweetness, it's nice. Both kegs (my other keg has Munich Dunkel in it) are in the beer fridge with about 18 psi of CO2 while they chill to drinking temps.
Attachments
Looks like ESB is about done. May drop some EKGs in for a dry hop.
I stopped at Kroger and got Sierra Nevada Celebration and weihenstephaner Hefeweizen.
I stopped at Kroger and got Sierra Nevada Celebration and weihenstephaner Hefeweizen.
Hops in, very uneventful. Still fully covered in krausen, so no splashing or aeration while adding the hops. Air lock back in, and waiting for bubbles again. DIdn't pull a sample, simply because it won't really tell me much this soon after brewing, and the fact there's still a layer of krausen. Smelled wonderful, though. Nice and bready, hint of the Galaxy already there. Let's see what happens now.
I do like the Weihenstephaner. That's good stuff. If you like hoppy, try the Kona Big Wave. Hoppy, but not bitter. I like the Leffe Abbey Blonde, too.
My bestest most favorite beer that's sold in the USA
Be quite a while since I’ve drank one. Seen it and figured I better grab it
Pour most of it out into a large glass, then swirl well to capture all the yeast and pour it in as well.
Thank you. I had heard there a different good way to pour those. I have a good glass for it as well. Pretty excited. Been a while and last time I didn’t know what I was supposed to taste lol
Definitely tasting bubblegum and maybe some banana.
The banana flavor is the target. It's one of the measuring standards of a heffe if I remember what I read correctly. Gotta be a good yeast and good temperature control to get it right. IIRC, it's the phenols that give that flavor?
My last Leffe Abbey had a slight banana flavor, despite being a Belgian brew with Belgian yeast. Completely unexpected, and one would think the slightly higher bitterness would have covered it up. I think it was mostly the timing of a little late spring cold snap that let it ferment slowly as well as a warming trend toward the end of the ferment. We left the windows open for a while and woke up to a few mornings with frost on the ground and a very chilly house. I don't have temperature control for my fermentation, and I'm at the mercy of what the missus wants done to the thermostat when we run AC or heat. I don't complain though, because she lets me make beer. Lack of fermentation control is about to change, and sooner than later, I hope. So many projects, so little time.
- Joined
- Jun 27, 2019
- Messages
- 2,551
- Reaction score
- 7,668
- Points
- 113
Great beer. And I'll give a shout out to Franziskaner Hefe-Weisse as well. A local restaurant has this on tap and when my wife and I go there, the bartender doesn't even ask me what I want to drink anymore.
Yep, that's my second choice. Well, 3rd after my homebrew which is first...Great beer. And I'll give a shout out to Franziskaner Hefe-Weisse as well. A local restaurant has this on tap and when my wife and I go there, the bartender doesn't even ask me what I want to drink anymore.
Banana, sometimes bubblegum, yeast/bread, clove spiciness, all are typical of Hefeweitzen. Relatively low alcohol, very high carbonation as well.
Once it warmed a little I got banana. With you describing I got some spice as well.
As for today, a buddy and I brewed a full size batch of an English Porter. Pretty good brew day. Hit OG and ground water is finally cold so temp got down quicker than usual. We have our first front tonight. Temp was 36 outside as we were cleaning up.
Today I bottled my latest batch of amber ale, netting 24 12-ounce bottles. With the goal of minimizing exposure to air, I tried a new approach. This batch was bottled directly from the fermenter with a bottling wand. In another departure from my normal procedure, I primed each bottle individually with priming solution before filling with beer. This part of the process needs improvement, as I was trying to measure ~12.5 ml of priming solution into a graduated cylinder, then pouring into the bottles. Most were close to the prescribed amount, but the final bottle was a few ml short. There was minor spillage, so I think a syringe or pipette would be a better tool for this method.
