Who's brewing this Labor Day Weekend?

I'll be bottling a special bitter this weekend. It's nothing complex, but hopefully will turn out well and will satisfy my recent hankering for a style that's a personal favorite.

 

for Labour Day, i'm brewing a Tiger Tail stout. just like the ice cream, yo

 

Ended up collecting an extra few litres so decided to make a small batch of chilli/coriander/coffee stout too

 

Been sparging for half an hour and have 2 gallons of wort... FML. Hope everyone else is having better luck today!

 

I guess those of us in Texas are used to brewing in weather at or close to triple digit temperatures. Using the temp controller is necessary for about 8-9 months of the year. It is however a great excuse to keep plenty of cold beer nearby on a brew day.

 

Just knocked out a 1.075 OG NE DIPA. 9 oz of hops in the whirlpool and probably about the same amount in the dry hop. London 3 and Sach Trois combo!

 

Brewed an IPA with some techniques from the NE IPA thread. Finished just after halftime of the Hawkeye game.
10 lb. Golden Promise
2 lb. White wheat
1 lb. Flaked wheat
3 oz. Nelson (12%AA) @ FO
1 oz. Dr Rudi (15.6%AA) @ FO
3 oz. Nelson @ 185 F 30 minute WP stand
1 oz. Dr Rudi @ 185 F 30 minute WP
2L starter London Ale III

Will DH with 2 oz Rudi and 3 oz Nelson after 3-4 days of fermentation. May split some of this for double DH in the keg.

hit O.G. = 1.058 (65% according to Brewer's Friend)
Now I have a whole day to basque in college football glory
Cheers!

 

Brewday will be over after I'm done chilling, aerating and pitching. Made 15 gallons of something simple, but fermenting with 3 different strains. Grain bill is 90% Golden Promise, 5% Flaked Barley, 5% Caramunich. Hopped to 18 IBUs with Mosaic. 6% ABV.

FV #1 gets Sanctification clone yeast cake.
FV #2 gets Brett Brux Trois yeast cake.
FV #3 gets some built up Fantome dregs + bugs from a local brewery.

 

What temp are you mashing at? I am adding cal chloride to bump it up to 125ppm. I
Usually mash my IPAs at 152. Trying for soft mouthfeel I was thinking 154. Not sure a whole 2 degrees is going to make a lot of difference.

 

Brewed up a porter yesterday morning. Bittered with Northern Brewer and later hopped with Willamette and Cascade.

 

Did a double batch of black IPA called Busted PipePA. It's a colab with a brew buddy. He supplied the malt bill and I supplied the hop schedule. He helped me brew yesterday on my system. I'll help him brew very soon on his. The beer will be poured side by side at the Houma Beer Festival in Nov through our brew club.

 

25 oz of wet cascades ready to go. Stole them from @JohnSnowNW after liquoring him up

 

I should be making my first wheat beer tomorrow.

 

Just put the lid on my annual Rauchbier . . . remember, Christmas is only 118 days away.

 

I mash at 147-150 for at least 60 minutes. I try to drive fermentability. Dextrose too for sure to dry it out.
Chloride increase and London 3 are more than enough to add mouthfeel and body. If your not adding flaked oats/wheat then maybe mash higher but it's really not necessary.

 

Berliner is done. This will get used in multiple ways: one portion will blend with a oud bruin that needs some more sour umph and the other will get some berry action. The plans for the saison are scrapped for the weekend.

 

3 Gallons of wheat wine my first and my first batch of under 5 gallons in say 20 or so years..I might be slacking...

 

Today I brewed experimental hop HBC 438 IPA.

 

Made my starter last night with WLP007 while drinking my last ipa brewed with 007. Just passed the two week mark in the keg and still cloudy and delicious. My LHBS sold out of London 3 in 2 days so I missed the boat. Oh well, I am fan of this strain.



Ended up going to the beach today as it was a killer day. So I am doing some evening/night ghetto brewing. Wort is boiling, cold beer in the holder and tunes playing.

 

I'm surprised you have that much haze in an IPA. 007 always flocked like a brick in the beers I brewed.

Barefoot brewing? Ballsy!