the california common barrel has been filled. as that ale will stay in there for only 2 months, it is time to start brewing the next beer to replace it.
the next brew will be a wheat saison. this will age about 6 months over the summer.
please let me know if interested in this group brew, and how much you wish to brew. i will add your name to the list till filled.
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Brewing:
igz - 15 gallons 5Gal BREWED
Thomas Throrpe - 5 gallons
Andrew - 10 gallons BREWED
Eric - 5 gallons
Tommy Messersmith - 5 gallons
Kyle - 5 gallons
Adam York - 5 gallons
Jamie - 5 gallons BREWED
_ _ _ _ _ _ _ _ _ _ _
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Setting Sun Saison
10 lb Belgian Pilsner
4 lb Belgian Wheat
.5 lb C60
Hallertauer - 1.5 oz/60 m, .5 oz/15 m,
Bitter orange peel .25/45m
WLP 565 Yeast
Pre Boil Gravity -1.063
Est Original Gravity -1.075
Final Gravity - 1.017
ABV - 7.57%
Total Water 8.7 gallons
Mash Water 4.7 gallons
Sparge water 4 gallons
Strike temp 170F, Mash temp 155F (i recommend taking up the strike temp 10 points in more than 5 gallon batches)
Pre boil wort 6.4 gallons.
60 m boil.
IBU 23.11
SRM 7.26
Sorry I've been a flake with this, I haven't had time to brew anything in over a month... let me know what's going on with it.
Sorry to hear that, but (assuming mine finishes out now that it's in the hot box) I'll be happy to drink mine this spring/summer. I tasted it at 1.030, and it was sweet, but quite good. As long as those yeasties wake up and take it down to 1.010 or so, I think it'll be really tasty. I'll bring a bottle or two to the June CHAOS meeting.
-Adam
im pretty much prepared to call this project dead.
my batch sat on the yeast too long and is a bit funky. jamie had fermentation issues. two folks have retracted, no one else brewed.
at least we got a hot box for individual projects out of it?
...igz...
I placed the temp controller in the hot box. It's currently set for about 28.5* C (~83* F).
Iggy, a guy at Brew and Grow recommended this affordable Temperature Controller when I was looking at heat belts in there last week. It could be an option for controlling the heater in the hot box. What do you think?
http://www.brewandgrow.com/grow/digital-temp-controller-for-heat-ma...
actually I think the one he showed me was an analog version of the same thing, but the price was comparable, and it had temperature control options in the range that we need for Saisons
IGZ said:
I am really strapped for brew time on the weekends the next few weeks. So not sure when I will get to this. Possibly next Sunday, depending how destroyed the Brew House is after Cinco.
I could also brew another batch if needed.
Does CHAOS or anyone have a heat belt that I could borrow? Or, what's the status of the Hot Box?
anyone able tp pick up Daniels batch?
...igz...
the hot box is up and running. just needs a controller, but the heat is on inside.
...igz...
it'll go down over the next 3-4 weeks. If you can find a way to heat it up to mid to high 80s it'll drop like a normal beer, fast and on schedule. A heating belt would be a good option, you can get them at home brew stores.
I checked my batch a few days ago, and it was still around 1.030 after more than 3 weeks.
hey, i got to drop out of this barrel! Sorry broses.
how many have already brewed for this?
...igz...
I think Iggi only added like 3 gallons so there is still about 4 gallons of headspace. I think the Common should come out soon.
i did brew more for that barrel and poured in
...igz...
don't know how long the previous barrel (san fran) wants to wait but the longer you do, the longer you risk serious infection of the beer and the barrel itself from the massive amount of headspace left in it (7 gallons at least worth). If it becomes infected I won't be brewing for this barrel round.
anyone have a saison yeast cake I can use soon?
ya, hoping for input from everyone.
...igz...
nice, a few points higher than mine. i was at 1074
...igz...
Brewed yesterday. OG of 1.077.
All,
I ran into a small problem: I want to brew this tomorrow, but both B&G locations are out of Hallertauer. I picked up some Tettnang as a substitute, but I don't want my batch to mess anything up. On the other hand, I imagine that this beer will get most of its flavor from the yeast and some from the orange peel.
Iggi, as the barrel owner, it's up to you. Are you ok with Tettnang in my batch or should I wait until I can track down some Hallertau?
-Adam
Iggi,
I'm hoping to brew this tomorrow, if I can get my ingredients together and get a starter going. Once in the carboy, should I put it upstairs? It's supposed to be warm this weekend, but I don't want it to stall out in the meantime.
-Adam
How is the hot box build coming? I have a temp controller that we can use temporarily if we need it. I'd like to get this knocked out this week if possible.
ours was very vigourous. i recall referring it to the sound of war drums when the two carboys were going at it simultaneously. but i do believe the warmth is what allowed for that to happen. i wouldnt trust it on a day like today uless you had a warm chamber to do it in. i was supposed to rack them this weekend but time ran out. tho, this morning, i still heard some blowoff activity, even though my apartment was in the low 60s.
Andrew Fairgrieve said:
...igz...
Jamie and i brewed last weekend. racking today. you can use the wyeast version as well if thats more accessible.
we had the benefit of the really warm days when we brewed it and sat it up on my soffit in the kitchen. it was well in the mid 80s up there. my apartment is down to the upper 60s now, probably just a bit warmer on the soffit. we have been keeping all our windows open...
...igz...
ya, sure. thats fine. the yeast is the most important in the equation here...
...igz...
thanks to Tommy, and Daniel, the hot box is built. we are probably gonna do temp controls. probably. this can then be a permanent fixture for saisons and warm belgians.
...igz...
Tommy, my train is running late. Looking like ill get there at 6.
2672054317
...igz...
ya, we can meet tonight. ill be home around 545, ready to start at 6.
daniel, everywhere else, people were saying no more than two months for the barrel, this is the first im hearing that its not long enough.
do we need a controller, or can we simply maintain it with warm (above 80) temps? in nature, there wouldnt be controls.
...igz...
Dave was giving me some good advice on controller, etc... yesterday. I would suggest talking to him before building it. I don't think the barreled cali common is going to be ready for awhile so I'm not sure that there's a big rush.
I can prolly help too. Will we need a controller to maintain the temperatures or are we just throwing a heater in there and testing it til it hits what we need?
basically, we need to make 4 doors into a box, and cut some plywood for the ends. so a little frame building, a little circular saw use, add two hinges - voila - coffin.
maybe we should call it the sarcophagus saison... my last saison was named 'fish tank water', due to the use of fish tank heaters in a trash can full of water to maintain warm temps.
thursday evening work?
...igz...
anyone want to help build the "coffin" this week? in the evenings?
...igz...
updated to include last brewer.
...igz...
i can pick up the peel
...igz...
I also have everything but the bitter orange peel.
in regards to the hot box - i was planning on building a table top in the loft, to help organize and maximize the floor. what ill do is make the bottom of that table into that hotbox, close it off on all 4 sides, insulate the bottom. being up there, it will be out of the way, relatively easy to keep warm, and can be used as closed storage afterwards. we should be able to use almost all existing materials. we need to fit 11 carboys, blowoff tubes, and at least one, probably 2 blowoff pools. oh, and a space heater.
...igz...
thats fine, too. it can be split 5 or 6 ways, since daniel is getting his wheat soon.
i have everything except for the orange peel.
...igz...
Why don't you buy everythign needed for it online and split the cost 11/12 ways as everyone else has been doing?
basically, i would end up selling off close to half of what i have. it basically screws me for my next brews, as i plan on doing a bunch of wheats in the coming months. it would cost me more to replenish the stock.
as a group, we should get good at planning these group brews to coincide with group grain buys, but thats another challenge.
you guys could coordinate between each other and buy 4 5lb bags and split it up instead of buying individually...
...igz...
daniel, can you find out what the cost per pound is of that belgain wheat. for a few reasons, i dont like selling off my grain, but if its a substancial savings for everyone, im all about doing this economically.
...igz...
I already got my own C60 so I'm good on that. Belgian wheat can be found at Brew and Grow, at least I've bought it from the kedzie location. I'm also getting a sack of Belgian Wheat from the group buy and would be willing to sell some portions to a few people. If Iggi does the same maybe we can knock back some costs.
Tommy, currently we are looking at a brewed-by-date as april 8th. a wheat saison...well, why not. generally, saisons have considerably less wheat, yes. but i dont think there is a rule here. it should add to some nice characteristic and texture to a high abv saison.
Tommy Messersmith said:
...igz...
ok. id be ok with building a temporary hot box. im ok with moving the finish brew date up a week as well. this is all good advice. i was anticipating a slew of diff beers regardless, i just look at it as all getting blended in the end anyway.
andrew, daniel, ill put you both down for 10 for now, unless interest spikes. i also have 5 from eric.
i would be ok selling off my C60, i just have to figure out the cost. everyone should get their own hops, its only 2oz of hallertauer.
...igz...
I'll do 5 gallons no matter what and I'll do 10 if we can';t get people involved fast enough.
If we're using 565 then there need to be strict regulations of how this is going to be fermented. Otherwise you'll be mixing a slew of way different beers. We need to devise some way of fermenting at high temps 80's up to 90's. I'd be up for building a hot box. Other methods could be using heat belts (I'm gonna borrow one from Joe).
Iggi, how are you handling specialty grains and hops? Get your own or supplied through you?