Who's Brewing this Weekend? March 28-30

That's a good one to have experience with and airways seems to make a great single hop IPA!

 

Indeed. I'm kegging one as well.

 

Brewing an Oatmeal IPA tonight. 12lbs 2-row, 1lb flaked oats, 8oz crystal 20L, 8oz carafoam, 8 oz of cascade, centennial, mosaic, citra, and amarillo hops. I have no idea what to expect haha.

 

Might be bottling my first triple... depends on when my new refractometer arrives from Amazon today. Been in the fermenter three weeks, but since this is my first triple and the OG was 1.091, I think this time I find out what the gravity is doing before I decide it's time to bottle. It's a small batch (2 gal) and don't want to lose anymore just to get a gravity measurement.

 

I am! Making a test batch for a coconut porter for the wife, let´s see how that goes.

 

Bottling a Scottish 80/- (was supposed to be a 70/-, but I've been brewing a lot of bigger beers recently and underestimated my efficiency) and brewing a Biere de Garde Ambree to go on it's cake.

 

Thanks. Any suggestions about the bittering addition? I'm thinking 1 oz at 60 minutes but also considering FWH, which I have never done.

 

Both would work.. Do you have a brewing program to figure out your IBU contributions?

I normal bitter with co2 extracted hops, but today actually, I'm using pellets since I feel like trying something different.

One ounce should hit you pretty well with some good IBU"s at 60 minutes. Centennial has some good bittering potential.

 

Speaking of brewing.. I finally managed to get the kettles hot..

Got it all set up.. waiting on the mash and heating my strike water currently. Cleaning some kegs and carboys on the keg washer.

Only one batch today I think.. although, I might be lazy and leave it all up and out and brew again mid week, or next weekend since it's a short week.

Session Pale/IPA today.. wanted to do a lager, but will do two of them next time so decided to do a session pale with conan yeast, mandarina bavaria and hallertau blanc. Keep it around 55-60 IBU's and light in color. Pils/2row/vienna for the grist.

Milled it all up on the M3, doughed in.. hit 5.34 mash pH perfectly, and lettin' it roll currently.

Speaking of water and mash pH calculators.. For whats it's worth, I use BrewCipher since I use my ipad outside when I brew, and it calculated I'd get 5.36.. My pH meter has a .01+/- error.

Real shit.. It's pretty accurate @VikeMan.

EDIT: Decided to audible.. probably not the best choice after mashing in, but I've got an ounce of LemonDrop going in at 5, and another in the whirlpool. Will be the least used hop in the beer, but I couldn't pass up not using it. Low alpha for sure, so looking forward to what it does with the Mandarina and Hallertau Blanc. White winey grape, earthy, citrus with orange citrus, and lemon and earthy dank.. Yeah.. sounds like it rolls together.

Southern Sunshine Session IPA.

 

Thanks. Will keep it simple and start at 60 min. I'm using BeerSmith but will soon start using Brewcipher after reading all the threads. Goal is total IBUs around 65.

 

Sounds pretty good..

Beersmith works well if you dial in your system to the program. BrewCipher needs the same input. For example, the mash in temp, for the last 2-3 brews has had me around 3 degrees high. Had it dialed in on Beersmith, so it's a learning curve.

Goodluck with it.. Centennial in an IPA covers everything. Dank, Citrusy, Earthy, Fruity, Piney..

 

Boiled 10 gallons of Berliner that I mashed last weekend and soured this week and in the middle of mashing an IPA right now.

 

No brewing, but I moved my sour (ECY20) out of a water bath, and moved it to its resting place for the next several months. I also racked a white wine, and will bottle it next weekend.

 

Still haven't use the two vials of bug county I have in fridge.

What grist did you decide on and all that? Planning on moving some sours today and will have open sour fermenters next week

 

I went with a pretty simple one.

Grist:

59% Belgian Pils
18% Munich (9srm)
12% Flaked Wheat
12% Flaked Rye

 

I'm a fan of doing something close to the Two Hearted clone recipe hop schedule...
1.25 oz Centennial @45
1.25 oz Centennial @30
1.5 oz Centennial @ flameout for a 15 minute hopstand
4 oz dry hop with 5 or so days before kegging/bottling

This recipe, using 05, has ALWAYS been a crowd pleaser! My wife's feelings on this brew..."Keep that always on tap, ALWAYS!" High praise from the chief

 

Thought I was going to brew today, but it was cold and windy this morning so I decided to bottle instead. I brewed 12 gallons of a Rye Saison at the beginning of March that was split between Dupont dregs, Wicked Weed Bretticent dregs, and Omega's Saisonstein's Monster. I had always been planning of splitting each of these with half getting Orval dregs and half "plain". At this point, I hate myself and my fancy plans because today was bottling hell Hopefully, I will appreciate the effort in a couple months, but right now I never want to bottle again.

My other brewing related activity was purchasing 5 pounds of hops from hopsdirect this morning
1# each of Azacca, Cascade, Columbus, Comet, Hallertau Tradition (for the Averagely Perfect Saison)

 

I love centennial, seeing that recipe makes me wish I had bought some this morning

 

I've got a bunch of beers with wicked weeds dregs. Freakin outstanding beers. I have a huge saison I put half in a barrel today that's been going for 11 months now. It's complex to say the least.

 

5 gallons of Black Ale hopped with Galena