Who's Brewing 8/28-9/3?

Somehow, with a 35 min mash, I got done in about 4 hours.

 

Not so much that it's astringent, but just in the mouth feel and the idea that it's pretty watery. It tastes like beer flavored water, for lack of a better description. Maybe this is to be expected with a 3.5% beer. I get this with English styles, and some really mellow APAs that I've made. Other sour styles might hide this with some tanginess? I don't get this with Berliners.

I'm going to go water down my other beers and see what happens. I've got to pace myself today.

 

No brewing for me, but will be starting the 2nd step of my wild starter. Whatever I captured is not a good flocc-er, so it's taken a little longer to cold crash than I had anticipated.

Hopefully, I'll also be adding a tincture of sour cherries and vanilla, that's been aging on rum for the last couple months, to my keg of Chocolate Stout.

 

I think Citra and Equinox together would make an incredibly juicy, citrusy and tropical IPA. I've used Equinox in combo with other hops a couple of times and didn't detect any green pepper like when I used it as a single hop. Go for it!

 

I'll be brewing a moose drool clone this saturday. I have a jar of cherries that have been soaking in brandy for quite a while. it is a bit too sweet for my taste but i was thinking of adding it to secondary for a stout. anybody have any experience with this?

 

Harvest pale ale, with what looks to be about a 5 gallon bucket's worth of cascades I'll be picking Saturday. Mostly 2 row with a little Munich, and gonna use Chico. I'm hopping I'll still have enough hops on the bine that aren't quite ready yet to dryhop with in week.

 

Just ordered ingredients for my next 3 brews, which means I need to finally clean up after my last batches. I've got a tripel that needs bottling and a keg to clean, hopefully I can get that taken care of before my stuff arrives.

 

Going to brew a black IPA this afternoon.
Tried once before with limited, at best, success.
Though I enjoyed the hop profile I achieved from cascade and mosaic, so I'll keep that roughly the same.

I have completely changed the grain bill, going for a lighter body and some attempt at elegance as opposed to the heavy awkwardly malty mess that was the last attempt.

 

I'll be racking a White House Honey Porter into the secondary on some vanilla beans, cocoa nibs and oak chips with some Honey Bourbon when I get back from Dallas on Sunday. Looking forward to how this bad boy is going to come out!

 

Well the wife saw the empty chest freezer and thought it would make things easier for her to have both freezers half full.
So now I will have to wait for cooler weather. I will be bottling my SMASH saison this weekend with maybe some Orval dregs in the bucket?

 

Taking my first stab at a stout this weekend. Going to be adding some nice adjuncts in secondary later on to try to replicate a Mexican style stout. Hoping to have this ready to drink by Christmas.

 

galaxy saison, again. i did one earlier this year and it was so good.

 

Bottling up 15 gallons of a La Chouffe clone with a friend of mine on Tuesday. It's all his. Once a year he comes over and takes over the brewery.

 

Hopefully, a rye saison spiced with threshold levels of Indian coriander, caraway, cumin, fennelseed, and pink and green peppercorns. Malt bill is TFGP, rye malt, cararye, and toasted flaked rye. UK Fuggles from start to finish. I toasted the flaked rye portion pretty aggressively, so I hope a bit of toast carries over into the finished beer. Should make for a nice fall saison.

Perhaps the extra body from the wheat mitigates this in Berliners?

 

Waiting on my BIPA/CDA to carbonate. Good bitterness and lots of hop flavor going into the keg; I'm hoping carbonation brings the aroma up a notch (It was dry hopped with 2 oz each Centennial and Chinook). Its my second go at this style. First attempt was decent, if a little lacking in the hops. This batch appears to have corrected that. I may decide, however, this style really isn't my cup-o-joe.

The recent thread on Northeast IPAs piqued my interest, so when I was at my LHBS last weekend I picked up a packet of Wyeast London III yeast. I'm going to try something along the lines of the beer described here. Will get the recipe together this week for a possible brewing on Labor Day.

Cheers!

 

Getting decent body in a smallish beer is a challenge. Jennifer Talley had a good talk about making a full-bodied, low ABV beer at the at the 2012 NHC; it's accessible to AHA members.

 

Attempting my own version of the "New England IPA" this weekend.

 

Making and canning some starter wort. It will get used to grow lacto for Berliner Weiss (growing this week, brewing next), WLP 585 for a saison (will start on Thursday for weekend brew), some and some WY 1007 to pitch into the Berliner after souring. And I need to order some kegging odds and ends.

 

No brewing for me. I am going back through my tasting notes, comepetition scoresheets, and recipes for my last iterations on my yearly imperial stout. I am sick of second place, and will be making adjustments for this years batch accordingly.

 

I just brewed a black IPA two days ago. I threw in some spruce tips into the wort with about 10-15 minutes left in the boil. Can't wait to try it.