Who is brewing this weekend 2/14-16

Tasting three wild brews today. Brett Trios Oatmeal Stout. Soured Belgian Dubbel. Soured BSDA. I may be moving in the next few months and I want to have a plan of action. Would rather bottle them, but if there not ready I am going to keg them and age further in the keg.

 

I'm looking for info on it myself.

I'm filling up some 10mL syringes currently, and I'm just trying to get an idea of weight/volume to get the IBU's.

Seems like 1mL is 10 IBU's in 1.050 wort. But thats for the hopshots branded ones. I have a can thats 61.1 Alpha.

If I can figure it out, I think it'll be great. Lots of pro's use it. Keeps the vegetal notes lower in highly hopped beers, like DIPA and IPA's. I think it's pretty damn good smelling stuff too. All pluses, if you know how to use it, and I don't.

 

Finishing up whirlpool rest and getting ready to knock out 11g of Dubbel.

 

20 Points is a lot. It sounds like you were low? I remember you talking about BIAB a while back and I dunno if you are still getting lower efficiency from that or if you lauter now? Either way I hope that it's not to caramely for you and that the beer still turns out well. DME can be a life-saver on those big beers. So can RO. Either can go in with 5 min left on the boil.

 

Just finished bottling. Geez thats a pain in the ass...

 

Move to kegging. Much quicker.

I cleaned and kegged two beer in the time while I mashed in on another beer.

 

Yeah, I know. I played with the numbers and I think it's got to do with the boil off. I'm toying with the idea of dumping a pound of sugar in the fermenter. I haven't done a BIAB since August. My efficiency suffered a little (73% instead of my normal 78%), so that's not helping any either. But that wasn't exactly surprising and I only missed my pre-boil OG by 2 points. We'll see what happens.

 

Sparge water heating for President's Day brew: American Pale Ale with Belma and Mosaic hops. Hoppy President's Day, y'all !

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No brewing over the weekend but quite a few chores. Disassembled and thoroughly cleaned two lines and faucets. Bought a couple more kegs and tore those apart and cleaned them. Kegged a Berliner and blonde. Added more dry hops to a couple of other beers. Then sampled a bunch of coffee to determine which one I want to add to my stout that has already been hit with Dutch process cocoa and Madagascar vanilla beans. Coffee goes in tonight.

 

Big beers tend to suffer with efficiency because you draw off more first runnings than with smaller beers. Thus, less sparge water and less grain rinsing. 73% isn't bad on a bigger beer, really. I try to mash at 1 qt/pound of grain on a barleywine or RIS. You just have to stir like crazy during dough in, but it's worth it.

Without seeing a recipe, I'd probably avoid the sugar. I'd be as happy with a hoppy 1.090 beer as I would a sweeter 1.100 beer.

 

$300 bucks worth of gear and another fridge later.... I can see why people don't make the jump. You just need to hire friends out to help out and drink your beer.

 

Brewing right now:

Saison de Vienne
2.5 gallon batch (BIAB)

2 lbs Belgian pilsner
2 lbs vienna malt
1 lbs flaked wheat
0.3 lbs brown candi sugar

mash schedule:

113 F - dough in
slow rise to 131 F - 20 minutes
131 F - beta rest - 15 minutes
slow rise to 144 F - 15 minutes
144 F - saccharification rest - 30 minutes
slow rise to 154 F - 10 minutes
154 F - dextrine rest - 10 minutes
slow rise to 165 F - 10 minutes
165 F - mash out - 10 minutes

total mash 120 minutes

75 minutes boil
1 oz styrian goldings @ 60 mins
1 oz styrian goldings @ 10 mins
0.3 lbs brown candi sugar @ 5 mins

Wyeast 3726 starter decanted and pitched at 66 F + 50 ml slurry of brettanomyces Brux Trois

24 IBUS
5.8 SRM

estimated OG 1.049
estimated FG 1.005
estimated ABV 5.8%

 

Man, that half cake of WY1217 WC IPA I pitched on at 62* took off like a rocket. Tons of krausen and activity within 2.5 hours of putting the wort on it.

 

I kegged a Pale on Saturday and brewed a Mosaic IPA on Sunday.