Who's Brewing This Weekend 7/25-27 Edition?

Just brewed up a Rye IPA with some ginger and bitter orange peel.

 

Drinking!
Pipeline is full.

On tap now:
Scottish 70
American Wheat w/ Citra and Amarillo
RR Consecration Clone

On Deck:
IPA w/ Citra and Mosiac
American Sour w/ Frozen mixed berry(2 lbs per gallon)

Aging/fermenting:
Hefe
Wee Heavy
Kriek
Lambic on 3rd gen Roselark guts + dregs
ECY01 Sour Batch

Plus my hops are almost ready for picking!

 

Just put the lid on a cherrywood-smoked Amber Ale. It has scored well before, a few tweaks to try and improve.

Regarding Dupont: As stated, it is brett-less, my latest brew finished at 1.000 (ferm in mid-80s). I racked one gallon into a carboy and added Orval dregs about 3 weeks ago . . . there is activity in there that only a micro-biologist can explain. Will not touch until 2015.

 

I'll be pulling a double tomorrow. I haven't brewed in a few months. I'll start with a Centennial beer of some sort and then I'll do a nut brown. I'm hoping to get some feedback on my brown:

From Homebrewtalk:
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


I'll probably back down the Victory malt. I really think it will be too easy to make a cloyingly sweet nutty brown ale.
Other than that I'll probably follow this to the T.

Do you think I could oak this beer?

 

I'm excited to brew again soon, but today we are having a party (co-hosted with another home brewer) to share good beer, free up space, and empty some bottles for re-filling. I will probably taste my sours beforehand to see how they are coming along. That's always fun.

 

Just transferred a proto-sour to secondary and pitched Wyeast 3278. Gonna try to let it sit a year before kegging.

Tomorrow I'm going to do a tripel and perhaps a Belgian IPA using the yeast cake from the aforementioned proto-sour (Wyeast 1214 -- one of my favorites).

 

How is your Consecration clone? Do you mind posting the recipe in the recipe forum?

 

http://morebeer.com/products/kit-allgrain-russian-rivers-consecration.html

 

Summer Blonde ale with Perle and Tett

 

Please expound.

 

It's just a new tripel I'm trying out. I'm hoping for a tangerine finish by using summit hops.

for 20 gallons

50 lbs Rahr 2 row
3 lbs cara 8
3 lbs table sugar
3 oz summit 60
3 oz saaz 15
3 oz summit 1 min

wyeast 3787

Og 1.074
fg 1.010
alc 8.5
34.4 ibu

 

just took final readings for rum runner imperial Stout came in at 6.5 will bottle in a few days

 

Sweet cheeks IPA-orange blossom honey , hops and habenero. First time using habaneros Any suggestions on how many to use for a 5 gallon batch in the secondary? Want it to be not as habanero sculpin.

Cheers

 

I predict an onion tripel.. I've been hardpressed to get much orange from summit in my past dealings.

 

Thanks for the heads up. Just dug a bit deeper and found more onion warnings about it. I'll have to make some changes.

 

I've seen the whole orange/tangerine from Summit before, so you weren't wrong in thinking that. I think I read it has to do with where, when and how it was picked, and the variety of changes. Every beer I've had that had summit has a wild onion thing going on. Similar to Apollo if you get wild with it.

 

2nd batch ever today. Lots of improvements this time around. Though, this does look a bit dark for a Hefeweizen.
Maillard reaction? I added some of the liquid extract late (with 15 min to go in the 60min boil) hoping to leave it a little lighter in color but the extract itself (breiss liquid wheat extract) was dark to begin with. Oh well.

Yes, I have a blow off tube for this. Used two WLP300s for this and there's not a lot of space up there! Will be attempting a fermentation temp of 62*F for this using a swamp cooler.

 

@Curmudgeon It'll look darker in the carboy than it will in a glass, but that said, it is on the dark side. Extract beers have issues with that due to the LME. Look to use DME if you have the availability. No sense in paying for water.

 

Also, you might want to look into a blow off tube for that batch. Your headspace is seriously lacking and I assure you, a mess will be present tomorrow morning.