Experimental brewing

[Brew Cat]

any one doing an experimental brewing?
I've noticed a lot of brewers stay in their comfort zone which is fine for some
I love to experiment and have done a lot over the years
I am interested in what others are doing

I've been experimenting with no pressure and open fermentation lately among other things

 

[Dave Y]

I don't think I go as far as 'experimenting', but I am open to trying new styles and such. And I wouldn't mind at all if I could speed that up but my WCIPA is ...STILL... fermenting away. It's been a week already. Hurry up, yeast.
#Whydidn'tIuseVoss?

 

[Brew Cat]

I don't think I go as far as 'experimenting', but I am open to trying new styles and such. And I wouldn't mind at all if I could speed that up but my WCIPA is ...STILL... fermenting away. It's been a week already. Hurry up, yeast.
#Whydidn'tIuseVoss?

I'm not speaking about styles and recipes per say
as homebrewers we all do or should do that at a minimum

 

[Dave Y]

I did do a partial mash brew exclusively with open fire; no electric or gas - I did use gas to get the burn going. That was a long day, and stopped being fun after about the dozenth time I had to move the pot of wort. I should have gotten pictures.

 

[Brew Cat]

I did do a partial mash brew exclusively with open fire; no electric or gas - I did use gas to get the burn going. That was a long day, and stopped being fun after about the dozenth time I had to move the pot of wort. I should have gotten pictures.

a better way is to heat rocks and drop them in to get the wort boiling and then keep rotating more in
traditional rauchbier

 

[Brew Cat]

 

[Craigerrr]

Probably the most experimental brewer I recall on this forum was Ben. Malted his own grain, went all in on gluten free brewing for a couple of things. I am not that adventurous myself.

 

[Minbari]

my biggest experiement was substituting a large portion of hops for juniper berries in an IPA. it kinda works, has a similar piney flavor as some hops. took a few batches to get it to work.

 

[Brew Cat]

I threw some brett in a keg and would push in some beer then drink half and put in another batch drink half and do it again not a real solara but a mock solera. it was actually pretty good if you like funky stuff. I've moved on. I still have the keg though

 

[Zambi]

Not that much experimenting, but I did try a recipe that used mainly AP or bread flour to make a hazy.
It actually came out very nice.
Only possible with BIAB I think as it will clog up everything

 

[Brew Cat]

Not that much experimenting, but I did try a recipe that used mainly AP or bread flour to make a hazy.
It actually came out very nice.
Only possible with BIAB I think as it will clog up everything

When I was a kid my old German neighbor made beer in his cellar (illegal back then)
he used flour a cereal I believe
boy that smelled awfully to me
have no idea what he used for yeast
probably what ever was in the air

 

[NorthCoastBrewer]

Fermenting in a carboy without an airlock (open fermentation?) and "American No Chill" cooling (let it cool on it's own it in the kettle, pitch yeast later) have been the last couple of experimental (to me anyway) process changes.

Also, looking into some process change ideas I read about for a shorter brewday using DME+steep; the process seems to cover more styles than "no boil" approaches.

For ingredients, I'm trying some "new to me" base malts, finally pitched some Lallemand House Ale (trying it in the low 60s), and some new to me hops.

 

[NoClueBrew]

I should say every second or third batch have some odd experiment in it. So far this year a) saison with crushed fennel and aniseed, b) lambic-style wild yeast capture and c) belgian dark strong using reiterated mash. I usually dump one batch of four or five.

 

[Brian W]

My main experimentation has been with wild yeast. I've captured wild yeast from; my garden, chilis growing in my garden and my local marina. Used the yeast to make straight Lambics, fruit lambics and different Saisons. I had read that wild yeast beers need time. Absolutely true! I brewed a cherry lambic that seemed barely drinkable after 6 months, but taste fantastic after 18 months.

I experimented using the No-chill method and now use it for every beer

Another experiment was making my own toasted oak staves. Took pieces of oak from my garden and toasted them. Lately I've gone further than toasting and now char the pieces using a blow torch.

 

[Brian W]

A few other experiments that have now part of my brewing process include:

1. Using tea infusers for my hops instead of hop bags or spiders. https://www.amazon.com/dp/B0BY6JWT5...BYEDHZ8O&psc=1&ref_=list_c_wl_lv_ov_lig_dp_it

2. 3 gallon Stainless steel food containers as fermenters. I added a airlock hole to the lid and a tap to the body. Perfect for my no-chill brewing

https://www.amazon.com/Stainless-Ai...ess+steel+food+storage,garden,239&sr=1-4&th=1

 

[Brew Cat]

I once fermented a pumpkin ale in an actual pumpkin
Came out alright

 

[Mont Y. Märzen]

Probably the most experimental brewer I recall on this forum was Ben. Malted his own grain, went all in on gluten free brewing for a couple of things. I am not that adventurous myself.

https://brewingbeerthehardway.wordpress.com/

As a gardener and brewer, he's convinced me this is worth a try! (hope to get planting this Fall)

 

[Mont Y. Märzen]

any one doing an experimental brewing?
I've noticed a lot of brewers stay in their comfort zone which is fine for some
I love to experiment and have done a lot over the years
I am interested in what others are doing

I've been experimenting with no pressure and open fermentation lately among other things

I now routinely use open fermentation for Hefe. (until Krausen drop, then lightly cover)

I have four 2-gal buckets that let me do yeast and hop trials and combos of both on 5-gallon batches.

A Gluten-Free Blonde/Stout Party-Gyle using roasted & mashed Sweet Potatoes instead of purchased enzymes is on-deck.

 

[Brew Cat]

I do the open for alts and Esb as well

 

[Mont Y. Märzen]

I do the open for alts and Esb as well

Interesting. Is this for ester production as with Hefe, or some other purpose?