tropical storm coming my way

Discussion in 'Recipes for Feedback' started by oliver, Aug 26, 2016.

  1. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    Invest 99-L, or Hermine, or whatever, looks like it could get into the gulf soon. Hurricane party! We're trying to brew something that we don't have to worry about if the power goes out for a week.

    Thinking about doing a SMaSH belgian. 100% Belgian Pale malt, Bitter Gold, and Wy1214 Belgian Ale. Very open to changing the hops, and possibly looking for some suggestions on that.

    Also, i want to put the fermenter in some kind of chamber, something so the fermenter is less exposed to air, and also a chamber that isn't temp controlled. Any recommendations? A plastic storage tub maybe?
     
  2. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    If you're thinking about the electricity going out, I wouldn't brew a really flavorful beer, since you'll be drinking it at 90 degrees plus - the flavors increase as the beer warms! But then, if it's still fermenting, you'll need something that ferments in the heat. I think you're on the right track with Belgians, particularly Saisons. I've fermented Wyeast 3724 at 90 plus degrees with no ill effect....
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    As far as temperature control, I think your best bet might be find some standing water somewhere, easy enough in a tropical storm, and put the fermentor in it, protected from light of course. That'll at least stabilize the fermentation temperature. But with the predictions I saw of the storm this morning - makes me glad I live where our main weather threat is the occasional tornado or blizzard - that puppy could end up anywhere from Houston to the Outer Banks.
     
  4. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    put the fermenter in a container of water like a big 10 gallon farm bucket, pre freeze some 2 liter bottles or even any drinking water bottles, after the power goes out put those in your cooler, add one as needed using a hand analog temp gage and monitor it every couple of days
     
  5. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    a big storage container sounds good, draped with a blanket to keep light out, sounds good. Water will definitely keep the temp swings less crazier, also sounds good.

    But as for the power going out, i think that's the point. I'm also baking on that. It'll get super hot and go nuts. Sounds fun, right?

    Any hop recommendations, also need to find out what the LHBS has in stock when we get there, but looking into some stone fruit hops if that. Bitter Gold, Summer, Rakau? We want to add peaches to the secondary of this one.
     
  6. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
  7. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    The 3724, citrusy American hops, hot fermentation.... That's getting close to a Saison DuPont, my friend....
     
  8. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    questioning whether to SMaSH this or not, if not a SMaSH of Belgian Pale, i'd do Pilsner with 10% Belgian Munich, and 10% flaked wheat, that sounds kinda good.

    Nosy, my original plan was Wy1214 (Belgian Ale), unless you can really convince me otherwise on 3724, i'm reading it loves to stall at 1035.. I've brought this up in other threads too, i just have no idea what yeast to go with. I really want to try the Unibrou strain, but it's seasonal apparently. 3711 also sounds good. i'm lost.
     
  9. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    SMAsH is good for Saisons - just had a yummy one that came in at 5%. Not too much fermentation character, nice flavors - making me rethink how I brew my Saisons.
     
  10. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    Mashing right now, 80% Belgian Pils, 10% Munich Light, 10% Flaked Wheat... She put her foot down and went with Wy1214, and we were talked into doing Medusa hops. They come in at 3%AA, and i say lets do it. Going to do .5oz at 60 and .5oz at 20, 22ish IBUs.
     
  11. Head First

    Head First Well-Known Member

    Joined:
    Dec 22, 2012
    Messages:
    2,256
    Likes Received:
    2,458
    Trophy Points:
    113
    Location:
    Back in the mountains
    Excellent choice. I too have learned to pick my battles.

    Sorry your getting so wet. We just brewed a red ale and a red IPA in honor of the forest fire we have been watching from our house.
     
  12. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    no wetness yet. Heh, new projections show it likely blowing off to the east, and almost nothing in Louisiana. OH well, Belgian Abbey should be a nice end of summer beer.
     
  13. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Looks like it's heading up through central Florida. I'll hoist one in your general direction tonight and wait to see how the "Hurricane Hole Saison" came out. The great thing about living so far from the ocean is no sunburn and no hurricanes, although we do get the occasional tornado and hail storm....
     
  14. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    looks like this thing is finished.. No activity in the fermenter. It's still OK to leave it on the yeast for the full 14 days, right? I think half of this thing is going straight into bottles and the other half is going to secondary with some fresh peaches
     
  15. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Should be - you shouldn't be facing any autolysis problems in 14 days! As to the peaches - been there, done that, won't do it again. It took 10 pounds to make any appreciable flavor in a 5-gallon batch. That's a lot of gunk to settle out and it doesn't do it well. Be prepared for LOTS of trub loss. Almost as hard to work with as strawberries.
     
  16. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    i assumed you smashed up your peaches first? i'm thinking about trying to puree them, and just pour the juice in.
     
  17. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    thats the main reason I don't work with fruit, I lose enough beer as it is lol
     
  18. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,438
    Likes Received:
    6,697
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    DON'T puree! You'll never get that crap out of your carboy (or, after a couple years, it'll finally settle to the bottom of the bottle). Chunk it about a half inch or greater and stuff it in with a canning funnel.
     
  19. J A

    J A Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    3,480
    Likes Received:
    2,699
    Trophy Points:
    113
    Location:
    Austin, Texas
    I pureed some canned apricots for a small batch of Hefeweizen. Some bottles cleared okay and some had chunks. Good beer though. I kegged another Hefe and flavored it with grapefruit vodka. Boosted the alcohol about a point, but the flavor is fantastic! I intend to do the same thing with peach vodka when I get a chance to brew another hefe. I like the notion of peach flavor, but I'm not dealing with fruit again.
     

Share This Page

arrow_white