What's Brewing? (May 27 - June 4)

Scottish Ale

 

You've tested your temperature control with a batch of water, yes?

You're probably cutting it close on your starters, but you could get another one off on Saturday. I personally prefer to decant my starters so that as little beer goes into my wort when I pitch, but I don't think you're going to do much harm. How much total volume do you plan to pitch and how many cells are you shy right now?

 

I'm taking another run at a stout. Should be tasty!



Cheers!

 

Bottling a dunkleweizen bock and a belgian single....

 

Bottled a mimosa-ish pale yesterday. Lots of orange peel and extra priming sugar. Bought the grains and hops for a quad and an IPA.

 

I'm building up to about 400B cells, because my recipe calls for 300B and I want to have 100B left over for next time. I'm cooling my starter wort for the second phase right now, I'll decant the beer off the first starter but probably won't have time to decant the second step. So I'll have about 400B cells in 2L of starter wort, and I'll be putting 1.5L of that into a 5G batch. Don't think it'll be a problem, and the first step of the starter really seemed to have finished its work by this morning, so I think I'll be OK.

My pitch of WLP002 is finally coming to life and seems to be trucking along, too, but that one I'll leave for another day or two before stepping up.

 

Brewed a DIPA with a shit ton of Citra and Galaxy at knock out. #juicebomb

 

1. Wow you must have a lot of kegs.
2. I wanna be your friend.
3. Your doing gods work.

 

Ugh, the second step of my starter was a total blowout - guess those guys are pretty healthy! Unfortunately, the stuff that collected on the plate it was sitting on looks suspiciously like yeast, so who know how many cells I lost. Any advice for when this happens? Looks like I'll have to pitch this blind and hope for the best.

 

RIS that will be revisited come fall

 

I'm surprised how few people use this

 

Helping a new brewer brew a NB midnight beatdown Wheaton Porter on some his new equipment. So far so good.

 

Brewed an ESB with cascade and willamette. Put by brett'd saison on blueberries from the farmers market, other half will get nelson dryhop in a week.

Next up is a Wit, Berliner, and Cream Ale, if I don't change my mind.

 

Just brewed this sucker saturday and introduced/conned my girlfriend into learning the art of brewing!

Graprefruit Pale

9.5 # 2-row
.5 # Carapils
.25 # wheat malt
.25 # crystal 40

Mash @ 152 for 60 minutes

.5 oz chinook @ 60 min
.5 oz simcoe @ 15 min
.5 oz amarillo @ 15 min
.5 oz simcoe @ whirlpool
.5 oz amarillo @ whirlpool

1 oz citra @ dry hop for 7 days
1 oz cascade @ dry hop for 7 days
zest of 2 grapefruits @ dry hop for 7 days

US-05 currently fermenting @ 67 degrees

OG - 1.048
FG - Shooting for 1.013

What do you guys think?

 

Brewed a petite saison last night with wy3724 (to be infused with strawberries and rhubarb in keg later). Man, that yeast is a real beast. High krausen within 2 hours of pitching!

 

Looks good to me - if you are kegging think about adding some grapefruit juice to it! I just brewed a grapefruit nelson sauvin IPA (bittered with centennial, dry hopped with centennial and simcoe) and added 42oz of ruby red grapefruit juice to the keg and it's absolutely ridiculous.

 

Awesome! I was really going back and forth on how to get the most grapefruit flavor and I might try this in the keg instead of zest in secondary. Thanks! @stealth

 

Transferred my BoPils to secondary on Sunday, now lagering at 32F for the next 6 weeks.

 

You won't regret it. I initially tried it with some bottles of my nelson IPA I had in the fridge (1oz of ruby red to 12oz of beer) and I dialed it back just a hair when I made the keg addition. Allows the hops to shine through and still get a nice punch of legit grapefruit flavor.