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Author Replies
Al B
12/06/07 10:18 AM  
busy Holiday brewin'
Happy Happy Joy Joy......upcoming Brewin' schedule:

Dubbel w/ carmelized figs (Brewtek CL320)

Stille Nacht w/ cider + honey (Belgian wheat + Lacto)

American Red ale (Flying Dog yeast)

Scottish 80/- shilling (Brewtek CL200)

Biere de Mars (???? yeast, maybe WY3711)

Silence of the Lambicus, batch #2 (WY B. lambicus)

1877 Triple Stoudt, batch #2 (1st batch exploded)

12/06/07 10:47 AM  
Re: busy Holiday brewin'
Even though the cellar is almost bursting at the seams, I'll be brewing a triple and a dark strong for a competition in February...I'm going to blend part of the triple with chenin blanc wine (very acidic and green-apple-ish), and some of the dark strong with cabernet sauvignon that has not yet undergone malolactic; both will be going on oak chips for a bit, too.
Mike T
12/06/07 10:48 AM  
Re: busy Holiday brewin'
Sounds of tasty looking stuff on there Al, particularly the dubbel with figs.

The only imminent batch I have is 1 gallon of American Lager. I have been working on a clone of Lost Abbeys Cable Car, and this is the last component in the blend. I already have 2 gallons of Biere de Garde (made with 10% home toasted malt), and 3 gallons of spiced (grains of paradise, black pepper, ginger, sweet orange peel) saison fermenting slowly. I am hoping to end up with 5 gallons of the three combined to inoculate with my Russian River funky chip starter. In a year or so I hope to have a nice (complex) sour ale.

Other than that Im about to bottle my hoppy tripel which has been sitting with .5 oz of Amarillo for a week or so. After all the Belgians Ive been doing lately Im planning on some lagers, pils, schwartz etc The 1 gallon of lager should serve as a good starter.

12/06/07 11:08 AM  
Re: busy Holiday brewin'
I too am stuffed with already 7 or 8 full carboys, but I'm gonna re-brew my best of show Imp. IPA using the California lager yeast soon (for the same comp mallace probably speaks of...war of the worts?), as well as another saison with the 3711, spiced with marjoram, peppercorns, and cuban oregano...also, will have a bunch of edinborough yeast left over from an oak aged scotch ale, which will be hungry for something....hmmm....

Mike...are you the one who asked about recipe comments for the hoppy tripel a bit ago? If so how did that come out?

12/06/07 11:11 AM  
Re: busy Holiday brewin'
Hey Al

do you post recipes?

Silence of the lambicus?

Al B
12/06/07 11:30 AM  
Re: busy Holiday brewin'
<<Even though the cellar is almost bursting at the seams>>

That reminds me of a cartoon I saw - the wife was complaining to a neighbor "I told him to find a hobby" (meanwhile, pipes of beer going through the living room)

<<spiced with marjoram, peppercorns, and cuban oregano>> Cuban oregano? Thats a curious bit.

12/06/07 11:59 AM  
Re: busy Holiday brewin'
Yeah, my gal works at a gardening center in the greenhouse and picked it up. Not really oregano. But it's from cuba and it smells like fresh, pungeant, more herbal smelling oregano. I'll be using it fresh right off the plant. Big thick fuzzy bright green oily looking leaves, should be interesting, especially with the varities of marjoram she supplied as well.....
Al B
12/06/07 12:04 PM  
Re: busy Holiday brewin'
Sounds like something I used to smoke......but OK! :~D
12/06/07 12:04 PM  
Re: busy Holiday brewin'
Plectranthus amboinicus, to be specific....
Mike T
12/06/07 12:04 PM  
Re: busy Holiday brewin'
Mike...are you the one who asked about recipe comments for the hoppy tripel a bit ago? If so how did that come out?

Yep, that was me.

I pulled a sample out of the secondary last night, and I have to say that it really tastes nice. The yeast character isnt as powerful as I expected but the hops are at a good level, but the balance may change once it is carbonated and has a bit more age.

After some initial attenuation issues it is now sitting at 1.014 down from 1.087 (84% AA). It is also a shade darker traditional for the style, maybe 7 srm, a decidedly golden hue (I imagine as a result of the portion of Belgain pale malt I used). I cleaned bottles last night, so hopefully Ill have time to bottle on Friday night, I have some yeast saved to make sure it will carbonate after a few weeks of cold secondary.

I am really looking forward to this one, as well as the dubbel from the same post which was bottled about 10 days back.

12/06/07 12:05 PM  
Re: busy Holiday brewin'
Hehehe....yes that would make an interesting tasting cigarette ;)
12/06/07 12:10 PM  
Re: busy Holiday brewin'
Do you taste any of the hops?

I tried that Captain Lawrence Tripel Gold tripel with all amarillos last week and there really wasn't any discernible hop flavor, just tastey classic dry tripel flavor.

Mike T
12/06/07 12:32 PM  
Re: busy Holiday brewin'
Mine certainly has a solid hoppy aroma (almost tropical notes from the Amarillo in particular), but at 35 IBUs it is actually less bitter than Westmalle.

Captain Lwrence Xtra Gold has been quite hoppy the couple times I have had it (not IPA hoppy, but certainly hoppier than a standard Belgian Tripel). Any idea which batch you got? It may be that yours had a bit of age and had lost most of its hoppiness. I find dry hops in particular can age out of a beer pretty quickly.

12/06/07 02:16 PM  
Re: busy Holiday brewin'
Indeed the aromas and flavors can decrease significantly over several months (i've been dry-hopping a lot since the biginning of summer). I'm honestly not sure what batch it was, but it very well could have been an older one. A friend went up to the brewery TG weekend and grabbed a bottle, along with a bottle of smoked porter, which we have yet to try (batch 1).
Scott Jackson
12/06/07 04:15 PM  
Re: busy Holiday brewin'
My schedule:

Belgian Tripel (WLP Bastogne Yeast) - 10 gallons

CAP - 10 gallons

Impy CAP - 5 gallons

Mai-Bock - 10 gallons (will add 1.5 lbs of honey to half making it Honey Double Mai-Bock)

RyeIPA - 10 gallons

English Barleywine - 10 gallons (5 going to group homebrew club project)

And finally:

Impy Stout - 80 gallons, yes 80 (my ramped up 10 gallon recipe) set to be brewed at a local brewery and 55 gallons going into a whiskey barrel for another homebrew club project.

12/06/07 09:48 PM  
Re: busy Holiday brewin'
<<Stille Nacht w/ cider + honey (Belgian wheat + Lacto) -Al B>>

Mine got the red wine soaked oak cubes recently, I'll be interested to see how yours turns out.

I'm doing a tripel right now, and ~1/3 is going on top of some white wine grapes that have a nice tropical/leechee flavor to them and some chardonnay soaked oak cubes. Should be interesting.

Dave I
12/06/07 09:57 PM  
Re: busy Holiday brewin'
Either a Pilsner or a Dortmunder: 5-gallons intended to build up a yeast cake split between a Doppelbock and a Baltic Porter.

Jamil Z.'s Flanders Red recipe: 10-gallons, 1/2 soured with Roeselare Blend, 1/2 soured with bacterial inoculated wood chips.

Traditional Doppelbock with a touch of chocolate wheat: 5-gallons at ~1.180 OG.

Baltic Porter: 5-gallons of second runnings from the above Doppelbock.

Oud Bruin: 10-gallons of my own simple recipe, 1/2 soured with second generation of Roeselare, 1/2 soured with second generation inoculated wood chip bacteria.


12/08/07 10:24 AM  
Re: busy Holiday brewin'
Today I'll be brewing the second batch of Best of Show Gold "Hop Garden" Imperial IPA. First time i'll be brewing a pale american ale since then (awhile now after my all IPA and sour brew summer)....With a few new additions, the garden includes: summit, nelson sauvin, organic german tettnanger, organic new zealand saaz, organic new zealand cascade, sorachi ace, amarillo, simcoe, magnum, and finally a dash of hallertau mf from several Sam Adams promo hop packets that the guy at the beer store gave me. This will be fermented at around 62 with WY 2112 Cali lager, and dry hopped with several oz's yet to be determined. Most likely my final hop splurge before the next crop!

Spiced 3711 Saison will be tomorrow or early next week...

Al B
12/08/07 11:29 AM  
Re: busy Holiday brewin'
Nice.....real nice. The 3711 is a good saison choice I'm finding out.
12/08/07 12:42 PM  
Re: busy Holiday brewin'
Imperial IPA 5 Gallons (1.09; 85 IBU)

Belgian Quad 5 Gallons

Belgian Blonde primary with Ardennes, secondary with Al's Bugfarm

Some kind of Lager...any recommendations for recipe and especially yeast?

12/08/07 12:51 PM  
Re: busy Holiday brewin'
Left one other variety out - organic german saffir.....after this is all said and done i'll have used 11 varieties and roughly 1.3 lbs of hops for 5 gallons....mmmmm mm.....yes the 3711 is a really good yeast i'm finding out...
12/18/07 07:12 PM  
Back to Basics
For me, it's an English(ish) ale series with WY1028 (all 5 gal batches):

Ordinary Bitter: OG 1.038, 8.5 lbs Maris Otter, 0.5 crystal 20L, 0.5 flaked maize, 0.5 lbs flaked barley. Challenger to 28 IBU and aroma. Dry-hopped.

ESB per Fuller's: OG 1.058, 11 lbs Maris Otter, 1 lb crystal 60L, 1 lb CaraPils. First Gold to 40 IBU and aroma. Dry-hopped.

Imperial Stout: OG 1.090, loosely modeled on the Oak-aged Yeti from GD. (Yes, not really 'English', thus the -(ish)) 75 IBU.

12/19/07 10:25 AM  
Re: busy Holiday brewin'
So far since October I've made 10 gallon batches:

Belgian Grand Cru, 5 gallon split with Belgian yeast and brett cl.

Belgian Strong Golden, 5 gallon split with Belgian yeast and brett cl.

Belgian Amber, 5 gallon split with Belgian yeast and brett cl.

Belgian Wit, 5 gallon split with WLP400, one batch will get a quart of sour cherry concentrate after primary fermentation.

12/19/07 12:10 PM  
Re: busy Holiday brewin'
Last four weeks I've done:

Bitter swap brew



Flemish Pale Ale with Roeselare

first ever Cider white wine yeast and moist blond sugar

Vienna Lager

12/19/07 08:01 PM  
Re: busy Holiday brewin'
Last couple of months:

Classic Saison

English Team Bitter

French Super Saison

Classic Saison-II

Big surprise right?

Al B
12/19/07 10:38 PM  
Re: busy Holiday brewin'
Ross (give me saison or give death),

I'll be investigating the Brewtek CL380 Saison yeast in the near future. I'll let ya know how it fares. I'm also looking into putting together a yeast blend de saison consisting of: WY Farmhouse, WY3711, Fantome (Saccharomyces)yeast, Ellezellsois saisis yeast, and the Brewtek strain.

12/19/07 11:13 PM  
Re: busy Holiday brewin'
Exciting Al! Please keep me posted! I'm really starting to dig that 3711 yeast. Gotta watch the high temps with that one! I'd be thrilled if Wyeast would offer it or the 3726 year round and forget about that 3724 strain.
Brian Richards
12/19/07 11:21 PM  
Re: busy Holiday brewin'
I've got 10 gallon's of JZs Flanders red recipe going right now that I used the Roeselare blend with.

La Folie Clone from BYO using the Cal Ale for Primary and White Labs sour blend at 1.020

Just bottled an Olde Ale

Weizenbock in the primary and I'm brewing a Dunkelweizen Saturday morning

On deck is a foreign extra stout and I want to rebrew my Olde Ale and throw some Brett C in towards the end of fermentation.

Sean White
12/26/07 03:37 PM  
Re: busy Holiday brewin'
A Dortmunder lager yesterday. It was a LONG brewday.
12/27/07 12:58 AM  
Re: busy Holiday brewin'
Hi, I made a split batch of Schwartzbier and Porter. Same base, German Lager yeast in one, Irish Ale in the other. mike
Eric K
12/28/07 01:27 PM  
Re: busy Holiday brewin'
I see a pattern in what's brewin'. I'm not going overboard this winter.....well I'll try not too.

Already brewed:

Irish Stout (WY1084)

Imperial Oatmeal Stout (WY1084 harvested)

Baltic Porter (California Lager) - a 55 gal batch for aging in bourbon barrel. This one is taking-up my fementation room space, so now I have to ferment my ale's throughout the house where it's warmer.

Bier de Mars (WY1214)

Next on the list:

Bavarian Hefe Weizen (WY3068)

Apple Wheat (WY3068)

Scottish Wee Heavy (WY1728)

Belgian wit (WY3864)

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