The Beer Thread • Page 139

My roommate actually used to buy those quite a bit. The gold one is actually not that bad

 

Went to a 'farm' brewery this weekend that wasn't a farm and had not farm style beers. Very disappointing.

 

Why? I wouldn't drink these if it weren't my only option (other than like, shitty O'Douls).

Woof. Where at? And when are you coming up so we can take you to Suarez and Plan Bee (an ACTUAL farm brewery!)

 

Picked up the new Beer Camp pack over the weekend, more than a few in there that I am super excited to try

 

He stopped drinking alcohol for religious reasons but still wanted to have beer haha

 

LOL, non-alcoholic beer still has alcohol in it! It's "less than 0.5%", but for religious reasons I think it would still count!

 

It was out in the mountains called Pro Re Nata. Had a nice space but besides the disappointment of the no farm beers even their regular beers were not great.

 

Do you guys actually have a legal definition of farm brewery down there or are they just using it as a gimmick? Not sure if other states are doing it, but NY issues licenses for farm breweries separately from other breweries. To maintain that status, they have to use a certain percentage on NY-grown ingredients. It's only set at like 30% right now, but it's going up to 90% by like 2025, I think.

 

Going to a beer camp tap takeover at a local BBQ place to celebrate my friends bday on Thursday. Stoked

 

No they have a legal definition kind of like NY apparently he just has some grain that he uses from a farm. Very lame.

 

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So I posted about it back then, but in December I brewed a Vanilla & Coffee Porter at this local spot that basically shows you how to go about the brewing process.... ANYWAY, I ended up with 50+ bombers of the beer and still have about 30 left. While I like it, I'm starting to get a bit bored having the same thing over and over and over, so I'm looking for some suggestions if anyone has them.

Tonight I dropped some vanilla ice cream in and essentially turned it into a shake, really great idea that helped spice things up. I have some vanilla extract, so maybe I'll drop a few drops in to a future bottle for some extra vanilla. Further than that, not sure how else to spice things up, anyone have ideas?

 

You could get something like this mini randall from Dogfish Head and throw in whatever kind of flavorings you can think of to see how they taste. You could try spices like mint, chili peppers, more vanilla, etc. or throw in some fruit like blueberries, cherries, coconut. Some oak chips soaked in bourbon might be good too. Really anything that you think might work with the other flavors in the beer and just experiment. This will help give you some ideas if you want to brew again too.

Or else just start giving them away to friends and family.

 

That looks super cool, I'd totally use that... HMMM. I've given a lot to friends and family already haha

 

Diving headfirst into this brewing thing now that I feel good about the process. Put together a 1 gallon batch setup with stuff I already had around the house and brewed a saison last night. Hit my expected OG from beersmith dead on which has me really optimistic that it's not going to be a disaster. Kegging kit and cheapo temp controller coming in the mail this week and hopefully brewing a 3 gallon batch of NEIPA this weekend with my friends.

My first attempt that I posted about a couple months ago was pretty iffy, but I've been reading a shitload and I think I understand everywhere I went wrong (a. why a pliny clone with London III and citra was a messy mix of two styles rather than a fruitier pliny, b. the importance of topping up with enough water to mitigate what boiled off, and c. room temp being too warm for that kind of yeast).

 

What yeast did you use for the saison?

 

Wyeast 3711 - French Saison

I went to the store with a short list of potentials - 3726 (Blaugies), C2C (supposedly Hill Farmstead ale yeast + Logsdon brett), and 3711. They didn't have the first two, and French is supposed to be one of the least difficult to achieve good results with regardless of temperature and time, so it seemed like a way better pick than Dupont or attempting to jump into the all-brett world. By the time I brew my next one, I'll have the fridge+heat pad setup with temp controller ready to go, so I might get a little more adventurous if this one comes out well.

 

3711 is the perfect choice for your first saison.

 

I was going to say, hopefully you used 3711 instead of 3724. I've tried using 3724 before and it's difficulties are true. It got stuck around 1.020 or so even after a month in a 80+ degree closet. I ended up having to use 3711 to finish it out and it worked great.

 

We use 3711 in our spring seasonal at work (raspberry saison) and it's delicious. Raspberry gave it a bit of tartness. Perfect weather for that beer.

 

50 bombers?! That's such a big batch.

 

10 gallon batch, I was surprised it got that many, 56 total but one broke during the bottling. I tend to think it was actually more than 10 gallons.....

 

Great to read all that. Funny about the 50 bombers too, my brother got a 10 gallon brew day for xmas and given it's the only style he really likes, we did a double IPA. Honestly it came out pretty close to awesome, but we got about a box into the batch before we started giving them out to friends like candy, and now about half the batch remains and is likely not very good anymore given the short shelf life of said awesomeness. The brew itself was fun and the beer we did drink was legit so it wasn't really a big deal but at the same time it was sad to be wasteful. You'd think with even a specialization in 5 gallon batches instead these places would still be able to well cater to bigger groups.

More knowledgeable folks than me, anyone want to steer me in the direction of a good oatmeal stout recipe (coffee preferred but optional)? I think I'm gonna make repeated attempts at saisons and NE pales but I'd also really love to get a handle on a stout and something summery like a better Blue Moon. I've got a second one gallon glass jug so the only thing stopping me from doing another small batch while this one ferments is knowledge and motivation.

 

You should send the remaining bottles to the fine frequenters of the Beer Thread at Chorus Dot FM.

 

I totally would send some out, but somewhere in the process they got over carbonated and actually have started.... exploding. I lost 5 bottles to explosions so far, from leaving them at room temp. I have moved the remainder to my fridge now so they don't do that anymore, but I'm still scared haha