Who's brewing this fine weekend? 10/17

Berliner Weisse, my first.

 

What's the plan? Pre-souring? Post boil souring? Decoction? No boil? Staggered pitch? Brett?

 

Normal mash. Reduce pH. Pasteurize. Sour Wort with unmilled grains in keg at 110F. Boil. Ferment with 1056.

 

Gotta spiced winter ale going on Sunday. Brewing it for our good friends christmas dinner this winter.

 

Well, as always life has turned hectic with work. I've brewed a few times in the past 6 months, nothing fancy or special but this one is. This will be the beer that will go as part of the birth announcement for my daughter who is due end of Nov. It is a theme with her name so it includes a big dose of honey that I had some help sourcing from my mom down south. The honey was so good that I asked her for more to just eat. I guess this could be considered a braggot. So the recipe...

OG 1.075
IBU 21
SRM 5

Base beer: Weyerman Wheat, Weyerman Pils, Flaked Wheat, and Carahell (my German Hefe base)
Mashed at 158F for 45 minutes

Hops: 2:1 Hallertau Hersbrucker/Challenger added at 60 and Flame Out

Yeast is WY1010 - big starter- fermented at 65F- hoping for clean ferment with a little tartness

Added 5 pounds of honey 2 days into fermentation (I pasturized it from it's raw state so hoping no infection). It smelled like flowers and citrus fruits so hoping it adds that to the beer in flavor and aroma. I've never used so much honey so this will be a first.

The beer is happliy doing it's thing now.......

 

How do you plan on keeping the wort at 110F? This conundrum is what has kept me from doing a sour mash/wort.

Been interested in doing the purged keg method though since Chris Kennedy brought it up in a thread a few years ago. Sounds like the best way, just not sure how to keep it warm for that long.

 

I'm going to use two heat wraps placed loosely beside the keg in an inverted cardboard box slightly larger than the keg, and controlled by a Johnson A419 controller, set for 110F. I tested this (without keg) and the pair of heat wraps was up to the task. First, I tested with just one wrap, and it didn't quite get there.

I'm pretty sure that as long as I cool the pasteurized wort down into the 110F range before kegging, its thermal mass plus the controlled heat from the wraps will keep it there.

 

Not sure yet, but I might be brewing a NB Two Hearted clone kit this weekend if I have the energy. This will be my fourth extract batch, but my first full-volume boil, split between a 10G and a 5G kettle. I might also crack open a bottle of my third batch (braindead IPA), but they've only been carbing for a week and I don't know if it'll be ready yet.

 

I brewed today a Northern English Brown Ale where I augmented the grist with some Weyermann Smoked Malt and Weyermann Rye Malt. I call this beer Smoky & Spicy Brown Ale.

Cheers!

 

No brewing for me, going to be transferring a Pinot Noir to secondary, and trying to empty two keg so I can put my Rose Hip Tripel on tap, and keg my ESB mid-week.

 

Did you ever decide how to sanitize the rose hips?

 

Wilderness Survival and First Aid this weekend. If I get time, I'll smoke those malts and change the oil in my car. In that order probably.

 

Sounds awesome.

No brewing for me. Cleaning up some new (old) kegs that arrived from homebrewing.org on Tuesday. Kegging an all-Galaxy Brett IPA brewed last month. Probably split the batch and try some different dry hopping combinations.

 

Well, they were frozen for nearly a year, and I decided to add them at 5 min (it may have actually been 10), so that should have taken care of most of the nefarious critters. I guess we'll find out if it was enough!

 

I'm assuming this is a 5gal kit, so why do you need to split the batch when you have a 10 gal kettle?

 

Just got finished brewing a 5 gallon batch of a cream ale for an upcoming party next month.

 

Because my stove isn't strong enough to get 6 gallons of water boiling in a single kettle and I'm not ready to take my brewing outside yet.

 

Was planning an El Dorado IPA...but may need a to brew a more sessionable ale first since my Pope AK is starting to run low.

 

Are you planning on using El Dorado to bitter? If so, I would advise against it...I did not like the bitterness profile I got when I did. As an aroma hop...it's awesome though. Of course if you've used it before and liked it...you can disregard