Who's Brewin' this Weekend? 4/13 Edition

No brewing. But I did just dry hop a mosaic pale. -mosaic,simcoe and cascade.

Cheers!

 

A few days in the low 80s this week made me realize i have nothing light and crispy to drink. So I pushed back a few recipes to make room for an American Pale Wheat Ale. WLP029 (German Ale/Kölsch yeast). The recipe was inspired by Thunderworm over at HBT with which he won 2nd place BOS.

 

Just brewed a bitter.
recipe:

OG: 1.036 (ended up 1.040)
IBU 21
Yeast - Fullers

Maris otter -68%
abbey malt - 15%
Flaked Barley - 9%
Invert no 2 - 5%
crystal 75 - 3%

Goldings - 16 IBU full boil
Fuggles - 5 IBU 20min

dry hop Goldings 1/2 oz

 

6 gallons of Citra hopped DIPA on Sunday and 11 gallons of Flanders Red on Monday.

 

Saison,
10# Pilsner malt
2# 2 row american
2# Wheat

2 oz tettanger
2 oz saaz
2 oz columbus

wylp 565 after a starter

and fabolous Western Mass water

Cheers

 

2 weeks ago, I started a light IPA for Summer.
If you want to look at the recipe, you can find it here on my new Hopville account.
It will be around 4.3% ABV and 109 calories/bottle. (Great session beer!)
This week, I transferred from primary to secondary and will be dry-hopping 1oz of Citra tomorrow.
Next week, it will be transferred into bottles and put into storage for bottle conditioning.
I will be doing a double-batch next week of clones Sierra Pale Ale (SNPA) and Ferocious (Surly Furious).
I would also like to get a barley wine started in May to have ready by X-Mass/New Years...

 

Just waiting for me. First beer, a Witbier is in the middle of active. So the must exciting thing for me now is looking for deals on Craig's List. I already can see I want a bigger kettle, my current is a 7.5 gal and I'd like another carboy, so I can play the waiting game with a sour while I continue to brew the regulars.

 

The first one was a maibock rather than a regular bock, nothing but pilsener and Munich. Plus, being the first time using the S-189, I really didn't know what to expect. This one is really just an Irish red ale recipe, but using American hops and a lager yeast.

Glad (?) to say that the really slow start thing is still holding true. 48 hours and no hint of activity. Sigh...

 

One of my best decisions to date, using my 2L yeast starters for all my homebrews... Haven't had a brew take more than 1 day to show signs of fermentation in primary since the change. Highly recommend!

 

I agree! This is a dry yeast normally, but I used a 3 liter starter (hooray for 5 liter flasks!) using the yeast I washed from the previous batch, so I should have had a pretty reasonable cell count. I'm finding that this is just an incredibly slow yeast.

 

I once lived in JD's backyard and still have flash backs to prove it.

 

Recipe calls for 1 oz of bitter orange peel during the last min of boil.

 

I would assume the same. To the best of my knowledge I've never over pitched a lager, so I've no personal experience to draw from. Interesting thought, though... If over pitching leads to a blandness and lack of esters, how would you really notice in a yeast that is supposed to provide a lack of esters? :-)

 

This weekend I will be racking my splitting my 5 gallon sour ale base brew and racking onto raspberries and apricots. Then adding oak that has been soaking in bourbon for a few weeks, and the bourbon to a porter I have in secondary. Finally, brewing up another 5 gallon batch of the sour ale base brew which will be split onto 2 other fruits in a few weeks.