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I think a trip to the beer store is in order this morning. I am hoping they have Founder's Devil Dancer.
Does no one else around here drink beer anymore? Where the eff is Elmo?
Dude, Saison put you all in your place. Burn.
"Soon will I rouse you to yet wilder dancing and pipe a note of terror in your ear."
I think a trip to the beer store is in order this morning. I am hoping they have Founder's Devil Dancer.
Does no one else around here drink beer anymore? Where the eff is Elmo?
We've kicked both of the kegs that we've had on tap, so no homebrew for a week.We should have at least one of the two we kegged off last weekend ready to go on tap this weekend. One is an IPA and the other is a belgian brown ale with a touch of acidulated malt for a bit of sour. I can't wait for either. We've had to drink wine instead.
Homer: Got any of that beer that has candy floating in it? You know, Skittlebrau?
Apu: Such a beer does not exist, sir. I think you must have dreamed it.
Homer: Oh. Well, then just give me a six-pack and a couple of bags of Skittles.
"Soon will I rouse you to yet wilder dancing and pipe a note of terror in your ear."
I've had discussions with David over whether this is possible. We haven't yet agreed on a scenario in which we can test it, not because we're afraid, but because we'd hate to ruin a whole batch of beer.Originally Posted by Dreamintree01
Today's beer store haul (well, more of a purchase than a haul):
Founder's Double Trouble (four pack)
Great Divide 15 Anniversary Wood Aged Double IPA (bomber)
Allagash White (four pack)
Skittles in beer sounds gross. Why waste perfectly good Skittles?
it you bottle the beer, you could sub out the skittles for the priming sugar. I imagine it would do the same thing, eventually.
Allagash white is yummeh! Haven't had the other two. Where's the Founder's from? DC?
Founder's Brewery is out of Michigan. Good stuff, but not cheap. Most of their stuff comes in four packs and sells for $12 and up. Still cheaper than most Allagash offerings though.
FYI, the Pliny the Elder was fantastic. It only sells in 500ml bottles, of which I drank two Saturday night. Real, real hoppy and citrusy beer, and sort of "oily", if that makes sense. It definitely leaves you smacking your lips after each sip.
Oily is exactly right, since there's so much hops in it. We did a brew day with a friend yesterday. We're revisiting David's genius Saison recipe but added our freshly harvested hops from the backyard to it. Also knocked out our second Italian Dolcetto wine kit and pushed our first one to secondary. We put Dave's IPA on tap (SOOOO GOOOOOD!!!) and kegged off the Pale Ale from last weekend. (Another harvest beer!) So yeah, busy beer weekend, but with help from our friend we were able to get it all done before 2:00.
ok, the second double IPA batch I made was an absolute FAIL JOB. It tastes like shit and didn't carbonate. It was my first attempt at a two stage yeast starter and I'm thinking I screwed that up somehow.
$45 drain pour...
Sounds like you let it sit too long. Lack of carbonation is a sign that there was nothing left to ferment. No pressure = no carbonation.
When will the world learn that a million men are of no importance compared with one man? [Henry David Thoreau]
What do you mean a two stage yeast starter? Also, what exactly did it taste like? If you can pinpoint the off flavor, we can probably diagnose what went wrong.
You know, a two stage starter to "build up" the yeast count. Make a starter, allow to ferment, decant the wort, add more DME, allow to ferment again.
I'll have to sample the beer again and really pay attention to the taste. It just tasted "bad" and I dumped it after a couple of sips. For a DIPA, I tasted no hops.
Sounds like oxidation. Unless you're using really old yeast, there's no need to do a starter. Only add more DME if you've boiled it and cooled it first. There's a conversion that happens when you boil malt (I'm not sure about the specifics).
Oxygen plus time can result in the hoppiness disappearing.
Did you take a gravity reading before bottling? Or was this sample taken out of the secondary?
OG was 1080 and FG was 1016 prior to bottling. This actually wasn't a sample...it was a bottle that I had bottled five weeks ago.
If I don't need to make a starter, how would I get the cell count up for such a high gravity beer? I use the Wyeast Activator packs and they contain 100 billion cells. I wouldn't want to pitch four packs of those because it's not cost effective.
Have you checked the other bottles? maybe that one was an exception.
The life cycle of yeast is thus: once you pitch your yeast, doesn't really matter if it is dry or liquid, the yeast cells spend the next 24-48 hours replicating in the solution until there is saturation. Then they consume the sugar and make alcohol and CO2 as biproducts. When the solution has reached the maximum amount of alcohol for the yeast to tolerate, it goes into a hibernative state and drops out of the solution.
Even with heavy beers, you really don't need to create a starter, if you've got a good packet or vial of yeast. If you're concerned about the yeast not being strong enough, we usually encourage people to add yeast nutrient.
Based on your gravity readings, you should have been just fine to bottle. I would check the others to see if they have come out the same as the one you tried. The only other thing I can think of is that the yeast was too tired to carbonate, so you may have a flat beer. Combine that with the headspace left in the bottle when you filled it and that could lead to oxygen affecting the flavor.
Have there been any sharp changes in heat or light where your beer is stored since you bottled it?
Saison, I must know... what kind of beer would you pair with cookies? It is imperative that I know. This could be a possible business venture.
"Soon will I rouse you to yet wilder dancing and pipe a note of terror in your ear."
Depends on the cookies. If they are like sugar cookies, would be cool to get a fruit beer that works nicely. If they're chocolate, pair with porter or stout. If they're really rich and dense, pair with barleywine. If they have pretzels on them, pair with bleach.Saison, I must know... what kind of beer would you pair with cookies? It is imperative that I know. This could be a possible business venture.
Thank you for your incredible insight, oh wise one. This will help develop my business model. I will cite you as a source (however you will not get compensated).Depends on the cookies. If they are like sugar cookies, would be cool to get a fruit beer that works nicely. If they're chocolate, pair with porter or stout. If they're really rich and dense, pair with barleywine. If they have pretzels on them, pair with bleach.
Fine you drive a hard bargain. I'll let you eat all the cookies and drink all the beer you want... if you brew the beer for me.
"Soon will I rouse you to yet wilder dancing and pipe a note of terror in your ear."
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