tag:blogger.com,1999:blog-8066877917844499643.post1814828072078038470..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Cabernet-English Barleywine TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-11212845630813966142012-12-19T22:19:12.054-05:002012-12-19T22:19:12.054-05:00I think the second runnings from a barleywine woul...I think the second runnings from a barleywine wouldn't work well as a lager if you went too heavy on dark crystal malts, or some of the heavy specialty malts some people add to their recipes. Might be better to go with a second runnings brown or amber ale?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73766120577173451802012-12-18T11:19:42.640-05:002012-12-18T11:19:42.640-05:00I was pretty intrigued with the session lager made...I was pretty intrigued with the session lager made from the second runnings of this brew session. But if you modified the grist, would the lager be worse for it?<br /><br />Since a summer session lager is something we've put into our thoughts for our winter/spring brewing already, the concept of getting it out of a separate brew we wouldn't see for 18 months is part of the intrigue.RSRnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23931170206451035802012-11-30T17:14:13.675-05:002012-11-30T17:14:13.675-05:00I’ve considered it, especially if I ever end up gu...I’ve considered it, especially if I ever end up gutting the old kitchen (minus a stove) in my basement to create a dedicated brewing space. I’m very wary of mixing electricity and water though. Alternatively I’d just do piped natural gas burners to throw off the yoke of propane. Either way I’d need a hood to deal with the water vapor from the boil. I’ve helped a couple friends with electric brewing rigs, and read some convincing endorsements, just haven’t gotten the kick to put the effort into researching it in depth.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91602333554434717472012-11-30T12:39:19.030-05:002012-11-30T12:39:19.030-05:00You're fuel comment made think about this. Hav...You're fuel comment made think about this. Have you every considered going electric and making a heatstick (like here http://www.cedarcreeknetworks.com/heatstick.htm )?<br /><br />I am probably one of the least handy guys I know and mine work great. It feels amazing to never have to pay for another propane tank again. And I've also used it to do step mashing without the need for water adjustments.Markhttps://www.blogger.com/profile/09914239359630047052noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47911859671099689432012-11-29T23:17:30.559-05:002012-11-29T23:17:30.559-05:00Right now, no dry hopping. Ill taste it at the beg...Right now, no dry hopping. Ill taste it at the beginning of january to see how it is. It would be interesting to see a small dry hopping for fruity aroma competition.<br /><br />The kegged base beer has quite a bit of galaxy aroma; it could of used some DH but i didn't do any. I did find it a bit astringent. That may fade in time though. I think galaxy doesn't have the cleanest bitterness. That or my batch sparge got some tannin extraction. I need to try acidifying the sparge on my pale beers.Andrewhttps://www.blogger.com/profile/11571133911941375629noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79823362941348488282012-11-29T22:18:58.785-05:002012-11-29T22:18:58.785-05:00There are other options too, Allagash adds gapes t...There are other options too, Allagash adds gapes to the mash for Victor. <br /><br />I believe Russian River and Cantillon both add whole grapes to at least some of their wine-grape-infused beers. Whole anything always adds an additional layer of complexity to work with, but I think it is usually worth the hassle as a homebrewer. Hard to speak to the pain of cleaning dozens of skin-filled barrels after bottling.<br /><br />Good luck on the saison, sounds like a fun beer. Dry hopping too?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52966724877544831422012-11-29T21:59:17.542-05:002012-11-29T21:59:17.542-05:00Just racked a saison (pils+wheat with galaxy, sais...Just racked a saison (pils+wheat with galaxy, saison III yeast) on to the rest of my cab sauv grapes. Excited to see where this ends up! <br /><br />I have only heard of a handful of brewers using grapes in their brews. Seems to come down to few categories: <br /><br />1) Juice addition before ferment<br />2) Juice addition in secondary<br />3) Used wine oak barrel as a secondary<br />4) Whole grapes with juice in secondary<br /><br />Focus on sour beers too (Bruery, Cantillon, Russian River). I haven't had many beers with the grapes in secondary. Any idea why we don't see more of those?<br />Andrewhttps://www.blogger.com/profile/11571133911941375629noreply@blogger.com