Who's Brewing 4/10-4/13/15

A proper edit would have deleted "into" and not added "something".

...so I can decant and pitch this weekend.

If you insist on using the word something, the Harvard style correct sentence is

...so I can decant and have something to which I can pitch.

 

Double sunshine clone!!!!

 

11 gallons of quick extract. 50/50 wheat and pils dme.
5.5 gallons will get BugCounty and 8oz maltodextin
5.5 gallons will get 2nd Gen DeBom, JP Dregs and 3711.

 

IPA. BIAB. 14 lb pale, 6 oz victory, 6 oz crystal 20, 6 oz caravienne. 1 oz chinook at 60, 2 oz each of citra/mosaic at 5, 2 oz each of citra/mosaic at whirlpool. 2 packs us-05.

 

Brewed 2.5 gallons of English Brown Ale, with Golden Promise, Crystal I, Brown Malt, and Pale Chocolate Malt. Bottle a Galaxy IPA with Golden Promise and Golden Naked Oats.

I have sereverly ramped up by brewing in March and April and have 5 beers in bottles, 2 in fermenters, and 4 sours going. Will probably slow down for a bit, but not much.

 

Brewed up a tank 7 clone this afternoon. Perfect day for brewing

 

Just brewed an improvised stout. Setup my barley crusher for the first time that wasn't difficult but it was way more work than I thought it would be.

 

First dry hop of a Galaxy IPA with a little Columbus a la Trillium Congress Street. Also moved all my gear back out to the shed for the year.

 

Just finished a Belgium triple, went with an extract style. Was suppose to read (og) 1.083—1.086 and 24-27 ibu. Mine came out (og) 1.082 & 22 ibu. Pretty damn close. I used wyeast, 1240 I believe. I do have a question tho, I activated the packet and waited 3hrs. But the packet didn't really inflate. Is that bad or will the yeast still eat the sugars?

 

If the pack is older, or you didn't break the foil pouch, it will take longer to swell.

That said, if you only pitched one packet...you are WAY under-pitching...even more so if the packet was several months old.

 

Just finished with my beer/brew day.

Started brewing my base lambic, and while that was boiling I blended a 13 year old plain lambic with a 5 month old young lambic that used a beatification yeast cake (2nd generation). Half of the 10 gallon blend went on 10lbs of wild blueberries, the other half is still plain, but I will be adding barrel chunks used from RR's Consecration that I have been soaking in Cabernet for a nice red wine oak aged blonde sour.

Once the lambic was done brewing I threw it onto the yeast cake from the young lambic - seeing how funky that beatification yeast cake gets with each generation. It was already very sour after 5 months this 2nd time around with it.

here's a pic of the blends:

 

I've had packets that never really inflated much after 4-6 hours, and they still fermented fine. If you don't see anything in a few days pitch another packet if you have one.

 

Brewing a Daisy Cutter clone that someone on here blogged about. Also going to be adding some Cinnamon Toast Crunch to a RIS and starting to carb an IPA. Getting all these ready for the SoCal homebrew festival.

 

13 years or months? If years that must be acetic as hell by now. That being said, I wish I had kept some bottles from brews 13-15 years ago.

 

lmao, woops. 13 months!

 

I did pitch two, one was from Jan 15, the other Feb 15. I did check to make shure the packet broke. Both did. If in a few days there's no action I'll add another.

 

Brewed an ale using Pearl and Munich, 86% and 9.5% respectively. Bittered with Columbus. Tons of late hop additions from Apollo, Summit, Chinook and Columbus. US-04 fermenting in my temp controlled chamber. This is the first brew where I played around with my water chemistry, my new pH meter and used my temp control chamber. Cannot wait to taste results compared to previous IPAs!

P.S. prior to any water chemistry revisions, my water had Mg levels in the 70's, making my pales extremely bitter.

Edit: Also picked up 2 used 20# CO2 tanks for $80 total. Will be kegging before I know it!