Who's brewing this weekend? - 4/14

Tried brewing a Citra DIPA clone today. Messed up 2 things... used a pound of my DME for a couple yeast starters. So this recipe is 1 lb DME lighter. My target OG was 1.08 and I ended up with 1.052. See how of turns out

8 oz. Belgian Honey Malt
8 oz. Munich I
1 lb. Cara Pils
7 lbs. Extra Light DME (-1 lb. for couple yeast starters)
1 lb. Corn sugar
2 oz. Columbus -60 mins.
1 oz. Centennial -30 mins.
1 oz. Citra -15 mins.
2 oz. Citra -10 mins.
1 oz. Amarillo flameout
2 oz. Citra flameout Dry hops
1 oz. Amarillo 10 days
2 oz. Citra 10 days
2 oz. Amarillo 5 days

 

That sounds pretty crazy. Let me know how that turns out.

I'm brewing my first caramel scotch ale today.

 

Brewed a Flanders Red yesterday, using the dregs from a bottle of Jolly Pumpkin La Roja. First sour beer, so I'm looking forward to seeing how this progresses over the next year or so. Already seeing a good amount of activity in the primary. Today, helped my buddy brew a Hopslam clone. This is his second recipe variation, and the first turned out awesome. Will be interested to see hoe the second does as the hop schedule and grain bill were quite different.

 

Brewed an American Amber/Dubbel mutant on Friday (beginning of my weekend), and opened up the APA I bottled about three weeks ago–so tasty. I'm excited about my Amber Abbey, though. I hope the malt profile and hops aren't too crazy with the Wyeast 3522. (Recipe here: http://hopville.com/recipe/1204030/american-amber-ale-recipes/spring-abbey-amber)

 

Did you make a starter from bottle dregs?

 

Nope. I decanted the bottle and immediately pitched into my primary. I also pitched a dry neutral ale yeast (Nottingham) at the same time. Here is a link to some information that was helpful in planning this.

http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html

 

Very familiar with that blog. I read it constantly! It is a great resource for the sour and the wild, and excellently written.

 

The class is in East Longmeadow only. It's mainly basic intro type brewing. There have been brewers the have come to figure out what they are doing wrong but mainly noobs.

 

I agree; it is a tremendous resource. I am very interested in seeing how this turns out. I hope to brew a new base beer for souring every three weeks or so, which I hope will allow me to rack my previous sour to secondary and harvest the yeast from the newly available primary.

 

That should keep a good pipeline going. The souring may take some time though, so you might not have much that soon. I am curious to look at sour mashing or sour "worting" with lacto and then pitching brett/sacc.

 

Brewed an Smoked Amber chili beer and a strawberry wheat, kegged an attempt at an Orval clone and just dosed it with cultured up dregs, kegged a Lime Agave Lager, split a Pinot Grigio into secondary where half of it got some green chili's, and kicked off three starters for a belgian dark strong (3 different yeasts). Also checked in on a few saisons and went ahead and pitched some 3711 to help knock down the FG a little more.

 

Fermenting pretty well thus far.....1.098 OG down to 1.036 in 2 days. Hopefully the cake will finish strong and get this one down another 6-10 points over the next couple of weeks!