Who's Brewing This Weekend? 11/7-9 Edition

I brewed on Wednesday. 6.5 gallons of 1.105 OG American Barleywine. 76 IBUs. My efficiency tanked doing a "morning of mash" on my new MLT (usually overnight mash), so I had to add some DME and a little more sugar. Oh well. Still going to be good. CTZ, Simcoe, Amarillo. Divided it 3.25 gallons each into 2 - 6 gallon Better Bottles on top of Wyeast 1469 West Yorkshire cakes from 10 gallons of Porter a few weeks ago. Temp dropped too low and I had to bump it back up. Rocking away now though.

Also cleaned my pump and tubing for the first time in 2 years... the exiting Oxy-water was neon yellow... so much hop residue. Took apart the head and gave it cleaning too. My new SS fittings are on the way to me today and then I can rebuild the pump. Also just got my new SS cam locks to replace my brass and aluminum set up. It will be so nice to have all SS fittings, no worries about if a cleaner works with this metal, but not that metal, and it will all be uniform, SS across the board.

 

1. Flameout hops will be added as soon as the boil is done and you turn off the flame. Let them steep in the hot wort for 15-20 minutes before you turn on the chiller, this will give you lots of aroma, then when you chill it will lock the aroma in.

2. Yes, it is okay to squeeze the hop sacks. Don't wring them out, but a good squeeze it fine. Just make sure you sanitize your hands first.

 

No brewing for me, but I will be bottling some wine tonight.

This weekends project is to begin renovation of my basement...i.e. putting up dry-wall.

 

Planning to brew a saison Sunday that I`ll let fnish out, then transfer to a secondary and pitch some HF dregs.

70% Pilsner
20% Rye
5% Flaked Oats
5% White Wheat
Wyeast French Saison

Also, planning to keg and dry hop an 85% Pale / 15% Flaked Oats Pale Ale.

 

Bottling up 10 galllons of @Soneast 's Kolsch. Very excited about that.

 

Not brewing, but starting step one of a three step yeast starter for a KTG clone. I don't brew many clones (arguably none really), but since I've never tasted KTG, and it's unlikely to ever be available again in its retired form, I figure this is my best shot to find out what all the fuss was about.

 

Maybe doing a split boil batch of Irish Red & Irish Dry Stout to celebrate the fact that my sister isn't in fact gluten intolerant (she had to do some crazy diet where she took away every food item that is a known allergen, then slowly re-introduce one by one). Anyway, she couldn't decide on a smithwick's or guiness as her favorite beer...so after looking at my recipes and realizing how close they are besides how much roasted barley I add, figured out an easy way to do it as a split boil...inspired by @jbakajust1 article in BYO

 

Tod Mott opened up a brewery in NH. He created KTG so I wouldn't be surprised if you could get something very similar from Tributary Brewing. Good luck w your clone.

Edit; I think he is also trying to get back the naming rights , as well. Not trying to deter your clone attempt in any way.

 

If I can get the ducks in a row........

100% Golden Promise DIPA to use up the rest of last year's hops. Need to make room for the new crop!

 

Finally trying a double batch to split. Straight forward 80% pils, 10% Munich, 10% wheat. Magnum @ 60 to 40ibus. Half will get cry havoc with a 3oz pacific jade dry hop, while the other half will get 3522 and 3oz of Calypso dry hop.

Brewing at the grand opening of a new brew shop of a HBC member in Lake Charles. First time taking my system out. It's pretty simple and compact. I'm excited.

 

Have you used Calypso as a late hop before? I can't stand it.

 

Nope never. Just trying to accentuate the Belgian esters. Care to elaborate?

 

Really odd herbal tea notes. It dominates anything it touches. I used it as a late hop in a Saison earlier this year and dry hopped with Amarillo and the Calypso blew the DH away. I am trying to kill the last of my pellets as bittering additions.

And I get lots of clove from 3522, so that would not really be a desirous combination for me, but YMMV.

 

Brewing up a nice 5 gallon batch of Boopie's Bock tomorrow. But I'm thinking of using a pale malt instead of the dark malt, but I'm not sure yet. Were also going to be working on turning our garage into a makeshift brewpub. Should be a fun Saturday

 

My mileage may vary but I'll prob split my pacific jade between the 2 batches instead. Herbal tea notes make me think hoppy chocolatey British.

 

Brewing Sunday for my club's next bourbon barrel aging project - Olde Ale.

 

Thanks for the shout out.

 

it's incredible how often I've done split fermentation batches yet how few split boils I had done and the fact that I had never done a partigyle...almost felt ashamed. So definitely felt inspired after reading your article. Cheers to that inspiration cause after homebrewing for like 14 years, you sometimes need that!

 

Brewing a 2.5 gal batch of Wild Sage and Oak Bark Gruit for Christmas.

Bottled an American Barleywine bittered and flavoured with Citra.