Who's Brewing This Weekend? 10/24-27 Edition

Amen, brother . . .

 

Brewing a dark saison type beer tomorow am. Co pitching 3711 and Trois then gonna keg condition for a few weeks to try and get some quick Brett character.

 

Cleaning up now, after getting a brown ale with Roeselare blend into the fermenter,

 

focal banger clone.

 

Imperial Stout, and kegged an ESB yesterday.

 

I plan to taste, test gravity, and maybe bottle some Flanders Red. I have 1 batch on Roselaire and 1 on De Bom.

And I'm getting thirsty...it's been nearly a year with the Roselaire batch.

 

Racking to keg and dry hopping the Midwest Ferocious. I may get to brew this all-Citra IPA on Sunday if I can squeeze the time out of the day. Freaking 10oz of Citra cost me $35.

 

I've got some 05 on the stirplate and hoping to get in a hop-forward beer tomorrow. I'm becoming impatient with a lot of my beers lately and they all taste like green apple. Time to get ahead and let those beers mellow out.

I'll also want to get some second opinions on my alder smoked malt from my LHBS. I left my pellet smoker going in the garage when I went off to work. I came back to a purple haze. The malt came out pretty good, but it's a little inconsistent. The grain was not spread out enough. I'm surprised by how sweet the smoke tastes. I like it but I'm not sure how much to use. I'll have to compare it to Briess and Weyermann.

 

Let me know how the cider turns out. Tried my hand at it for the first time a month ago. Tasting every few days to see how its aging. So far very wine like.

 

I'm making an American barleywine tomorrow. 3.5 gallon batch into primary. I am aging it on half a medium toast oak spiral for 3-4 months. The oak is sitting in some wild turkey 101 at the moment. This will be my first big beer ever really, after brewing for 3.5 years. Out of all my batches, the biggest all grain ones topped out at 7.5%. So I guess this is my first long lead project type brew now. I have 2+ cases of bottles empty right now, so I will probably be brewing again in 2 weeks. I have a Scottish 90/- in first primary I brewed last week. That needs to be kegged before I brew another batch, and I generally let my primary only batches condition for 3 weeks including initial fermentation. The exception being IPAs that I rack into secondary after a week to dry hop and wait til the yeast falls. I just kegged a Mosaic/Hull Melon IPA on Monday, but since I wanted to have my bucket ready for the Scottish ale I racked it while there was still krausen. It developed another krausen in secondary and dropped another 2 points in gravity. The beer really turned out great as expected after force carbing it and tasting 2.5 weeks after brewing it.

https://www.brewtoad.com/recipes/wild-turkey-oak-aged-barleywine

I feel your pain there, all my IPAs have nearly half of the cost in hops every single time because I use the really new varieties; and my LHBS usually charges 3-4 bucks an ounce on those(thanks Hopunion). Was the case with the Mosaic/Hull melon one I kegged last week. The traditional varieties like centennial, columbus, and chinook run right around 2 bucks an ounce. I am going to try and get a bulk buy on my favorite ones since they are popping up on the hop websites now. I need to buy a grain mill too so I can get sacks of base grain, then I'll really be saving money.

 

Gonna try to bring back a mason jar's worth of WLP 568 back to life after a long slumber.

 

I'd make sure you sample this periodically while it ages to make sure you don't get too much oak. Oak flavors extract quickly with spirals due to a larger surface area compared to cubes. I've done two beers with oak spirals, each 3 gallon batches with one spiral. The first one was an 8% porter and after two weeks on the oak, it was actually over oaked and needed a few months to round out the flavor. The second one was a 10% barleywine that seemed just right after 3 weeks on the oak. I have that one conditioning in bottles and don't anticipate opening one for a few months.

As for my weekend, I'll be brewing an imperial stout for the winter months with plans to secondary on cacao nibs and add mint extract at bottling.

 

Brewed a Classic American Pilsner. I had issues; stuck sparge

 

Just finish Brewing California Common WY2112. Make to starter in all new humongous 5000ml flask.

 

6gal of my Randy Watson's Sexual Chocolate stout just went in the fermenter. Gonna dose it with 3oz of cocoa nib extract per @drewbage recommendations in the keg. "that boy's good...mhhmmm, good and terrible"

 

Supposed to brew a Rye Barleywine tomorrow (15 gallons, OG 1.120, 80 IBU, 5 hour boil), but I'm not prepared and need to finish some job applications

Instead it will be a mild or some kind of low alcohol beer to propagate WY1968 yeast for a fresh batch of my dark lord clone to top off my barrel and have some non-barrel aged left over (Any suggestions for a style? Can't be hoppy).

 

(1) Watching my American IPA (Hop Fool!) dry hop. Hope to keg next weekend.
(2) Drinking my American Brown with hopes that the keg kicks so I can keg the IPA. Will be enjoying the Brown on the patio later today. Might be the last great day (weather wise) for some time to come.
(3) Designing my next Dunkelsweizen. Using Wy3068 (Weihenstephan) this time around. Shooting for banana bread in a beer with this one.
(4) Starting to think about my next Brown Ale, which will incorporate smoked (and perhaps unsmoked) jalapeños, probably added at flameout.
(5) Figuring out which hops to bulk order.

 

Can you post your final recipe? I had a can of this a few days ago, truely an amazing beer.

 

I brewed a dark mild and a London Porter that I plan to vat with brett claus. And I believe I am done brewing for the year. (I may squeeze in on last hoppy wheat beer but empty kegs will determine that). I have 9 batches in a state of fermenting or conditioning. The next few weekends for me will be cleaning, sampling, kegging and bottling some of these to get them all ready for the holidays.