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

10 gallons of an extract lambic split into two five gallon batches. One using a fou foune dreg starter and the other with a St. Lamvinus dreg starter. I am going to attempt to clone both of those beers. Just picked up 50 lbs of wine grapes to help with my St. Lamvinus endeavor (I will not be using all 50 lbs in this batch...just thought I could use them for several projects).

 

I absolutely get what you are talking about. I am post bottle conditioning a 4.0% ordinary Bitter I did for a British friend and I was "testing" one out today and I perceived a thin tea vibe from the ale. Not undrinkable but distracting. Disclaimer: I've never really had a lot of this style of ale before. Like maybe one? So.......not sure how to counteract tis in the future. I agree it is not an astringency.

 

Brewed a petite saison today, 3.5% abv, used CS Vieille dregs, eventually will get dry hopped with mosaic. Super excited for this one.

 

Yeah man! In it to win it!

 

Just brewed this bad boy! OG of 1.103. Pitched three packs of 1728 and bought a blow off tube as I am expecting this sucker to ferment pretty hard.

 

The next low grav beer I make will mash at about 156 and have 3/4# of carapils in it.

 

Who's brewing . . . this guy. Taking my malt bill from my Zombie Dust clone, ruffly, and taking my homegrown cascade hops and wet hoping. 68 oz of hops (5 gallon batch) are going into boil / FWH and if the remaining 15 oz intended for dry hoping in 2 weeks are in good shape on the bine are going for dry hoping; otherwise I'm taking last years harvest out of the freezer.

 

50/50 mix it is. Lautering now. All hops will be added between 10, 5, whirlpool and dry hop.

 

I am tryin. My sour just got second in its division at state fair... cursed with silver.

 

Just finishing up after tonight's brew of what will eventually be a maple pumpkin ale. It was quite the night. I was on call for work (surprise!), forgot to add the spices to the boil (flameout it is!) the wort chiller leaked a bit (not too much, but enough to be annoying) and I was low on my OG by about 5 points. All in all the sample did taste pretty good and I'm still looking forward to this beer -- as I am all beers. Cheers everyone!

 

About to pitch into a fall brown ale. First thing I've brewed since Nov of last year due to unforeseen circumstances. Finished transferring it into the carboy at 4pm but I've had to wait until now to get the wort under 70 degrees in the fermentation chamber...best the immersion chiller could do on an August day in NC was 88 (and that was about the ambient temp too....when's Fall start again?)

 

I had a stellar day. Only hiccup was the damn aeration stone blew off into the conical so I had to reach in with my arm to fetch it out. Pitched ~ 3 smack packs of Wyeast American Ale and fermentation has already started off like gangbusters in about 4-5 hours. I've had these packs for several weeks in the fridge and they were already swollen. I had to cut them all open and pour the yeast into a large and sanitized measuring cup. Put the little packs of nutrient stuff in there and after a while the yeast were bubbling in the cup. Gave it a stir before pitching and the whole thing was foamy, so these yeast were ready to go. Glad to also be using a blow-off kit instead of a airlock since I always had trouble with those keeping them in the lid.

 

Sounds like something that would happen to me. I try to make sure the ends of the chiller are past the lip of the kettle and I wrap a terry cloth towel around each of the ends, just in case.

It's a good thing everything's at about boiling temperature when you get this step going.

 

Do you mind sharing a recipe? I'm looking to add some spice to a brown ale or a porter to make a pumpkin without the sticky mash.

 

Sure...it's very basic. Since it's been almost a year since I brewed I felt keeping it simple was best.

Batch size 5 gal

6.6 Maris Otter LME
1 lb DME Dark
.5lb roasted barley-steeped at 155 for 30 minutes
.5lb light brown sugar (just to bump up the gravity a bit)

1 oz Challenger @60min
1oz UK Fuggle @10min

S-04

Ended up with 1.054 OG and its a beautiful shade of brown!

Let me know if you can tinker with it and improve on it. As I said, this was just a very simple "get my head back in the game" beer. I'm hoping to get into all grain soon with the help of a very experienced neighbor. That and I've just been saving up for the equipment.

 

Sounds like a new order of Trappist brewers is forming on the west coast.

 

Actually... Quite the opposite... but that discussion isn't for the forums...

 

Closest thing I've done to this was a root beer brown ale. Turned out decent. Let's just say I'm glad I only did a 1-gal batch of it! That lambic sounds insane though.. ha

As far as this week goes... my buddy and I are brewing a 10-gal batch of pumpkin ale this coming weekend, then splitting it 50/50. He's gonna have to lug his fermenter of wort home with him after we're finished though - glad we're brewing at my house. Unlike some, I'm a big fan of pumpkin beers. So, lots of pumpkin, lots of interesting fall spices are going in this one.

 

Raspberry Grisette. This one.

ETA: but tweaking the water a little.

 

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