Who's Brewing this Weekend? 2/14-2/15

Not beer related, untrained, not my dog did it. TU

 

Brewing up a Munich Helles tomorrow:

8 lbs Weyerman Pils
2 lb Weyerman Light Munich
90 min single infusion mash at 150 F.

100% Hallertauer Mittelfruh
90 min, 15 min, and flameout

Wyeast 838 (So. G. Lager)
Ferment at 50 F.

The high is supposed to be 61 F here tomorrow. Really warm for Northern Utah. I can live with it.

 

Going to be brewing a PB&J Stout, interested to see how this turns out! Peanut butter stout with strawberry or cherry puree added in secondary! Crossing my fingers it turns out! Any advice from people who have tried this is welcome, cheers and happy brewing everyone!!

 

Trying to copy a Farmhouse Saison from my old system. 5 gallons, all Pilsner and 8 oz of Mosaic (the original was all Nelson and was my best beer ever) and bottling with Brett c. Most of the hops are late and dry hopping. If it's half the beer the original was I'll be happy.

 

I just made a Hefeweissbier today. 60/40 wheat to barley 1.064 OG 1 addition of Halltertau Mittlefruh at 60M, and use wyeast 3068. it's the simplest recipe I make, I had bubbles coming out of the blowoff less than an hour after pitching. I guess I need to go to the LHBS tomorrow for my next batch.

 

Was going to brew an Am. Wheat...but couldn't get a starter made in time (both kids have been sick this week). So, I'll be shooting for next weekend.

 

I'll be building up a starter of Saccharomyces Eubayanus for a SMaSH Vienna Lager next weekend.

 

Where did you get the yeast? Have you brewed with it before?

 

I haven't brewed with it personally but I have had a few beers fermented with it, thanks to a biologist in my brew club. White Labs has helped to propogate Eubayanus and made some vials with like 30B cells available to homebrewers as part of a data collection experiment.

 

Spent yesterday in the backyard brewing a Crystal Wheat. It was too nice of a day to not brew plus I had empty fermenters. Just bottled a Pale the day before and moved an English IPA over to secondary fermentor the same day. Looking forward to a stocked fridge in the near future!

 

Brewing tomorrow
My 311 tribute beer called Beautiful Disaster (American "Amber" Ale)
3.11# Kolsch malt
3.11# Pils malt
3.11# 2row
3.11# Wheat
3.11oz. Choc malt
0.311# sugar
1# C40 (sorry no tie in)
0.5# C120 (sorry again)
Dank Apollo to bitter
0.31oz. Chinook hops
3.11oz. Centennial dry hop
Grapefruit zest at end of primary
1056
311 music jamming to entire brew day for the essence.
To be tapped on 3-11

 

Not brewing. Step one of a boring old yeast starter, for a Bo Pils next weekend. Check out the absurdity of 0.7 Quarts of wort in a 5 Liter (nominally) flask. (I did say it was step one.)

 

Racking my India Brown Ale from Primary to secondary tomorrow evening for about a week and then cold conditioning for another week before bottling.

 

So I was thinking about this. Pretty much decided on bottling since I haven't done it in a while and found on another forum that 2.1 - 2.6 vols is appropriate for an Irish Red, which is just about any ale or lager. I want to use some of my bombers for this before I switch to the 500ml flip-tops, and I have a Rogue Imperial stout bottle that is a flip-top, is beautiful and is a 750ml.

Even though I had all of this excess corn sugar, I bought some BB conditioning tabs because they were there, and I'm an impulse shopper. Really though, they are in a ready-to-drop-in doses, I just need to find a chart or something that says how many per whatever to get in the ballpark range of vols.

I guess I could just go the route of boiling it in a pot, let cool, then mix into the conical. I found a thread of two here an on HBT where people were using pipettes and stuff. Eh, still looking.

I wonder if there's enough yeast in solution for an Irish Red to do bottle priming. Guess there is, but that yeast was a high flocculator.

 

Was attemping to brew a really nice English Bitter, but I got about 82% efficiency vs my normal 70-72%, so it may be more in line with an English Pale Ale, as I think that the ABV will be around 5% or so.

 

Well, wasn't planning on brewing anything this weekend.. Then today I got a wild hair and decided to hit up my HBS for 4.5 lbs Pilsner malt, 4 lbs white wheat along with a bit of acidulated malt and .5 lb uncrushed pils for a Berliner Weiss. Never done a sour and am super anxious to try the sour wort method. Mashing tomorrow, inoculating the lacto throughout the week, and a quick, easy boil next Saturday. Fingers crossed...

 

I'm brewing my third extract kit (NB's Chocolate Milk Stout). Left Hand's Milk Stout is one of my wife's favorites. This one has a couple of firsts for me:
-First yeast starter
-First time brewing with my wife
-First time using a hydrometer in conjunction with a refractometer (comparing the accuracy of my cheap refrac)

Happy Brew Day to all!

 

Forgot:
-First time doing a secondary. I've read that people have good results adding cocoa nibs in a vodka solution. Plan on 4oz of nibs to 2-3oz of Stoli Vanilla.

 

Citra Pale on WLP644...Cheers

 

Gonna be brewing a zombie dust clone. 11oz of hops. Super excited to see how it turns out. And on a plus side, getting to try my pale ale which just finished the bottling carbonation week.