Home made (beer) porn

Discussion in 'Brewing & Beer Knowledge' started by nanobrew, Oct 23, 2013.

Help Support TalkBeer Community by donating:

  1. justforrazors

    justforrazors

    Joined:
    Sep 29, 2013
    Likes Received:
    16,074
    Location:
    Springfield, MO
    [​IMG]

    Quality is a little shitty, but hopefully the explanation will make up.

    Lambic brewed in December 2012. Standard 60 pils/40 wheat, normal (high temp) mash profile. Fermented with wyeast lambic blend plus tilquin and rose De gambrinus dregs. Back in August of this year, after 9 months I had to taste the stuff. Great subtle acidity with tons of tropical fruit and minimal funk.

    I picked up ten pounds of organic peaches, cut, froze, and eventually defrosted and added to a carboy, racking 3 of the 6 gallons of the lambic on to them. The other three are being saved for a blend of some sort- gueuze if it turns out.

    Tonight was the night- I racked off the peaches into my bottling bucket. Yielded 2.25 gallons with a FG of 1.006. Added 1 gram champagne yeast and no priming sugar to the bucket. Ended up with 17 corked and caged bottles- 5 750 mL, 12 375 mL.

    The sample tasted delicious. Tons of acidic tropical fruit with a huge peach presence (reminded me of Fou, but not as big) along with enough funky barnyard to balance the guava/pineapple/mango/peach flavors.

    God I can't wait 2 months to sample this.
     
    Last edited: Jan 27, 2014
    FTowne, buzzword, ufmj and 15 others like this.
  2. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    [​IMG] About 14 more hours today and one brew tomorrow and i should have this guy full.
    [​IMG]
     
  3. Zapy

    Zapy

    Joined:
    Oct 28, 2013
    Likes Received:
    356
    Location:
    Hou
    How big is the barrel?
     
  4. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    60 gallon
     
  5. salzar

    salzar

    Joined:
    Sep 29, 2013
    Likes Received:
    2,118
    Location:
    Moreno Valley
    What kind of barrel?
     
  6. Zapy

    Zapy

    Joined:
    Oct 28, 2013
    Likes Received:
    356
    Location:
    Hou
    I'm jealous, just happened to get a 15 gal gin barrel that's sitting in wet storage in my basement until the big thaw.
     
  7. salzar

    salzar

    Joined:
    Sep 29, 2013
    Likes Received:
    2,118
    Location:
    Moreno Valley
    To the brim!

    [​IMG]
     
  8. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    American oak, med toast, refurbished once, six wines total over ten years.
     
  9. Thorpe

    Thorpe

    Joined:
    Oct 1, 2013
    Likes Received:
    4,739
    Location:
    Lombard, Illinois
    [​IMG]

    Saison Faible, "clean" petit saison with American hops and fermented with ECY08, next to a (sloppy) tap handle prototype.
     
  10. salzar

    salzar

    Joined:
    Sep 29, 2013
    Likes Received:
    2,118
    Location:
    Moreno Valley
    Why do good things happen to bad people...

    [​IMG]
     
  11. justforrazors

    justforrazors

    Joined:
    Sep 29, 2013
    Likes Received:
    16,074
    Location:
    Springfield, MO
    No pictures this time around as I am just sitting down for the first time all day, but after work and cooking the children dinner I bottled up a pretty awesome beer.

    Brewed 8/31/13, a Saison with Honey adjunct fermented with Fantome (non sour) yeast strain. After primary, I pitched a massive (1 liter?) Stepped up starter of Anna and Arthur dregs. They ended up restarting fermentation, and the beer ended up at a solid 1.000 along with a massive pellicle. I tossed in some spent oak cubes I'd been soaking in chardonnay for a few months also, but more to help develop a house sour culture that can be easily transferred than anything.

    I bottled with priming sugar and champagne yeast for an expected 2.3 volumes co2, low for a saison but I expect the brett may still have some more fight left in it.

    Flavor from my hydro sample was incredible. It reminds me more of flora than either arthur or anna, but it has that super funky yeast driven flavor you expect from hill farmstead along with a blast of lactic acid, and a bone chilling dryness.

    Great stuff, fingers crossed it can carb up in two weeks so it can go to NHC.
     
  12. Yeastbreath

    Yeastbreath

    Joined:
    Sep 28, 2013
    Likes Received:
    1,653
    Location:
    Florida
    Cranberry berliner is finally in the glass and drinking great! First try with WLP630 Berliner blend and I'm a fan. Previous Berliners I pitched lactobacillus for a couple days, then US-05. The primary yeast in this blend has some hefeweizen character and adds a nice accent.
     
  13. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Likes Received:
    63,608
    [​IMG]
    Barrel cam. Should be 52-54 gallons in barrel now and I'll brew one more batch to top off in a couple weeks.
     
    FTowne, dimensionx, nanobrew and 4 others like this.
  14. dblab33

    dblab33

    Joined:
    Apr 10, 2013
    Likes Received:
    140
    Location:
    Detroit
    One of my favorites from our barrel filling day last month. 12% ABV imperial stout, barrel sourced from Two James in Detroit.

    [​IMG]

    The beer picked up a lot of bourbon and a touch of oak super quick. Planned on letting it go for 9-12 months, but we shall see.
     
    FTowne, ufmj, ThreeFishes and 6 others like this.
  15. kdubb585

    kdubb585

    Joined:
    Mar 3, 2014
    Likes Received:
    145
    Location:
    Springfield, MO
    [​IMG] My mash paddle: Knotted Odin on the handle, Hop Bine Runes on the shank, and Odin's ravens as the cut outs. Complete with Calico Jack's Colors for the hanger.
     
  16. drgarage

    drgarage Not a real doctor. Lives in garage. Contributor

    Joined:
    Jun 15, 2013
    Likes Received:
    265,622
    Location:
    Fran Sanfrisfro!
    Very nice...
     
    Beerontwowheels and kbachman like this.
  17. justforrazors

    justforrazors

    Joined:
    Sep 29, 2013
    Likes Received:
    16,074
    Location:
    Springfield, MO
    [​IMG]

    Brewed a berliner using uncryshed pils to inoculate for the sour mash. Decided to do a split batch and age 3 gallons on blueberries. After fermentation was complete there was still a slightly off aroma from the sour mash so I ended up pitching some ECY03 (fantome saccro and brett) to help clean things up a bit and add some more complexity. Will report back in 3-6 months.
     
    Dooley, FTowne, ThreeFishes and 7 others like this.
  18. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Likes Received:
    38,227
    Location:
    MD
    [​IMG]

    I'll follow justforrazors lead... This is a berliner brewed in November that was racked onto 3.75 pounds of kumquats yesterday. Used WL berliner blend and actually got decent tartness this time. Excited to see what flavors this picks up over the next month or so.
     
    FTowne, Moondog, preacher and 4 others like this.
  19. kdubb585

    kdubb585

    Joined:
    Mar 3, 2014
    Likes Received:
    145
    Location:
    Springfield, MO
    So we are doing Fruit Berliners? Here is my Raspberry Berliner, brewed 3 weeks ago. I used a vial of lacto from white labs for my sour mash. [​IMG]
     
  20. dblab33

    dblab33

    Joined:
    Apr 10, 2013
    Likes Received:
    140
    Location:
    Detroit
    More Berliner porn! I don't have any shots of mine on the raspberries, but here is a sample I pulled last night.

    [​IMG]
     
    FTowne, buzzword, ShawDeuce22 and 2 others like this.