What’s on the go?

Brewing a 10 gallon batch of Schwarzbier this weekend. I’m going with the slightly out of style recipe in Brewing Classic Styles since this is my first attempt at the style. 5 gallons will be hopped traditionally, the other 5 gallons will be a single hop all Polaris beer. Looking forward to tasting the results in about 3 months or so.

Originally posted by CLevar
Yesterday, MatSciGuy and I brewed ~35 gal of Gose, which is currently fermenting with the plantarum plus brevis blend from Omega yeast I just ranted about in the other thread. It will get a big slug of Hefe yeast tomorrow AM. Looking forward to having a lot of this to drink this summer, even if it may not get as tart as I wanted it to.

Originally posted by Homer321

Originally posted by CLevar
Yesterday, MatSciGuy and I brewed ~35 gal of Gose, which is currently fermenting with the plantarum plus brevis blend from Omega yeast I just ranted about in the other thread. It will get a big slug of Hefe yeast tomorrow AM. Looking forward to having a lot of this to drink this summer, even if it may not get as tart as I wanted it to.

Any update on how the plantarum worked out? Did it drop the pH sufficiently in a couple of days?

Also, why hefe yeast? I was planning on pitching Wyeast 1056 48 hours after lacto pitch.

Did you boil a few days after the lacto pitch?

Nope. Just gave the LAB a few days head start, then the yeast was pitched. We really don’t have a way to boil 1bbl

Yo, long time no post. Maybe 6 or 7 years?! I still recognize some usernames. I’m back at the brewing thing after having 3 kids. Just kegged a saison with Santium hops and 3711. Next up is a saison with 3711 and Jolly Pumpkin dregs. Then I’ll its a kettle sour with 3711 and no hops except dry hop with fresh centennial from my back yard. Bring on the funk, I’m tired of drinking two hearted and moon man all the time!

picobatch of Ice Cider, first try, unpastorized generic apple juice directly from the farm, 1.130 OG, Riesling yeast

Don’t know if it will be a trainwreck or drinkable, but it’s a very funny thing to brew :-)

I’m thinking of throwing in some pectin for jams to clarify a bit; I heard about it, but has anybody ever used pectin?

I don’t think it’s pectin you want to add, as that’s often what causes haze. I have heard of people adding pectinase (an enzyme that breaks down pectin and should remove the cloudiness associated with pectin), but I have never done this. Worth spending some time researching!

Originally posted by CLevar
I don’t think it’s pectin you want to add, as that’s often what causes haze. I have heard of people adding pectinase (an enzyme that breaks down pectin and should remove the cloudiness associated with pectin), but I have never done this. Worth spending some time researching!

Ordered everything to make a double IPA next week sometime. A visiting friend requested I make a clone of Great Lakes Chillwave, so I did some research and am going to make what is probably a hoppier, even more Mosaic forward beer than theirs, though it’s been years since I’ve had it.