Who's Brewing? Labor Day Weekend Edition

Brewed an imperial ipa yesterday. Yeast took off super quick and blow off tube is in action!

 

Well, got the Tripel kegged, and the hydro sample definitely had some of the rose hip contribution. When I initially decided to use the fresh (as in non-dried) rose hips I steeped them in some water to see what they would contribute. They were sweet, citrus-y, and green tea-ish. I definitely get the citrus note from them, and maybe a slight sweetness, but no green tea. We'll see how it develops over the next few weeks.

As for the hopped cider, I ended up going with an ounce each of El Dorado and Galaxy.

 

Finishing the boil on a big ass imperial stout that will get bourbon and vanilla in secondary... I brew this every year for my wife who loves BBA stouts. Ten gallons that will probably be pushing 11% ABV before adding the bourbon; I could barely carry the mash tun to the garden to dump it. Not my favorite style, but it has always turned out well. The wife has threatened to slap me more than once for making too many IPA's and saisons instead of the stouts and barleywines that she prefers. Not such a bad problem to have, I guess. Maybe she will let me brew a Chinook and Apollo IPA tomorrow after today's effort.

 

Not brewing. But I just tapped a corny of an Amarillo dry hopped rye pale ale. And I'm going to try to cook up some #2 Invert Sugar.

 

I'm beginning the process of next weekend's brew by getting a starter of Ringwood going. The beer will be an APA (yes, I know the yeast is English, but I decided to branch out from Chico), with Rahr 2-row, 5% Patagonian Crystal 15, and 5% Crisp Amber malt. Shooting for 1.055 and 45 IBUs. Simcoe for bittering and Amarillo, Cascade (some fresh), and Simcoe to finish.

 

Got called in, so not brewing.

 

I brewed my second batch ever on Saturday, an extract tripel kit from Midwest. I was hoping it would take less time than my first batch, but I didn't have anyone helping me this time and it was almost 1 AM by the time I got to bed! Things went smoothly for the most part, but I did have a bit of scorching on the bottom from a late malt addition (thought I had stirred adequately, but apparently the wort chiller got in the way) and I'm worried I might have contaminated it while siphoning to the bucket. Won't know for sure until the beer is ready - just in time for Christmas! Transferring it to a carboy next week where it will sit for a good 3 months or so.

I've been thinking about getting a bigger kettle so I can do full boils, but this batch has me wondering if I reasonably can. I pushed the volume as high as I could in my 5 gallon kettle, and with the kitchen door open I wasn't able to get the mix boiling. It finally worked once I closed the door, but it has me wondering if my stove is strong enough to get a 6 gallon volume up to a boil even under ideal conditions. I really want to do full-volume, both for the better flavor and for easier cooling, but I really DON'T want to have to do my brewing outside with propane burner.

 

I much prefer outdoor brewing

 

This post, coupled with your avatar...priceless.

Only thing that woulda made it better would be some cheesy catch phrase like, "It's go time."

 

Brewed a Mocktoberfest the weekend before. Looking to be in bottles carbed for the end of oktoberfest, but in time for American octoberfest.

 

Eh, I don't really have a good place to put a burner and I do most of my brewing at night (and I don't have much by way of lighting in my back yard). The kitchen is definitely the best place for me, at least until my son is old enough that I can brew while he's awake.

 

I hear you. I had to brew indoors at my apt in grad school and besides annoying my roommates taking up the kitchen for a good chunk of the day I missed the luxury of full boils.

 

Brewed a saison this weekend, my first time using a yeast starter, as well as first batch using bottle dregs. Was also planning to take another run at my IPA, but timing didn't work out. I am probably picking up all of the hops for it tonight, and will brew this weekend coming up. Looking forward to how this saison turns out, the starter was pretty damn tasty.

 

Didn't brew but I took a sample of my first sour beer that I brewed back in December with ECY bug county. I tasted it when I transferred it to secondary in January and got just a hint of sour. This time was much different. I could smell it as soon as I opened the top of the better bottle. It is very sour with a bit of funk. No off flavors which I was happy with. The body is a little thin but so far I am extremely happy with the outcome. I'm still going to wait till early December to bottle and hopefully get a little more of the funk but I think it is basically ready.

 

I ended up firing the dude that I had to go in for, because I count your step-dad calling in for you (dude's 28) as a no-call, no-show. Closest thing to a catch phrase: "I don't want to ever have to look at you again, we'll mail your last check."

 

Yum 25 oz of fresh Cascade hops for the harvest ale I brewed this part Sunday!