What's Brewing & Doing - October Edition

Damn it....

 

Finally got my hands on the uber popular London 3 yeast. Doing a "New England" style IPA with Columbus and citra like the fort point recipe.



Sunset brew session. Currently doing the mash.

 

Pale Ale with all Citra hops....using the same grain bill as an all Cascade PA I'm drinking now - turned out great and thought I'd use the base to explore a few different hop varietals.

 

Just finished clean up and noticed somebody put a spring water bottle in with the distilled. Mother f&$@%r!! Hope the water is close to my profile. Pretty sure they fill that "spring water" up with tap anyways.

 

Are you boiling that long just to increase ABV or for some other reason?

 

Tuesday I'm a brewin the RIS with farm oak. this time using built up dregs of Windsor and Nottingham just because.
Also a EGS pale for those who dislike dark or hoppy brews. Gotta keep the boys happy.

 

Boil on for this


Jims ESB
OG 1.052
Yeast - WLP023 and a small batch of st austell/Hook Norton/Hopback mix

85% Extra pale MO
5% Torrified Wheat
5% caraamber
5% medium crystal

Hops
Challenger - 40IBU 60mins

Progress - 40g,15 IBU @ 15min
EKG 40g flameout
EKG dryhop 30g

Nice day today, was not so nice yesterday

 

Waiting for my strike water to cool down (oops) as I get ready to mash in on a dark mild

 

Just got done brewing a batch which was meant as an experiment using munich malt, having postponed the brewday for a few weeks. I was originally planning on using only munich malt but I decided that I shouldn't push my luck so I used about 20% pale ale malt which I had laying around anyway. Saaz hops were added at 60 minutes and 5 minutes. The gravity came out a bit lower than expected, I was shooting for 1.056 in the recipe.

 

Yes, the last time I maxed out my cooler I got pretty poor extraction when collecting my normal amount of wort. So, I'm expecting to have similar issues, and am going to simply collect more of it.

 

Kegged an EKG robust porter yesterday. Bottling brett saisons today - 3 gallons each of all pilsner on the left and 25% rye in the right. 3% acid malt in each. Hopped with Saaz.

 

1 gallon Belgian Tripel for the holidays

 

Heating the strike water for my Barleywine, going to be a long day. Had to postpone brewing until Sun., but here we go!

 

Just finished, except for a little cleaning up. Had to brew in the garage. The remnants of a small storm named Patricia is moving through.

Hop order came in with Azacca. Never tried Azacca so here we go. Domestic pale ale 80% Munich 10L 20% in the bill with 1.5oz Roast Barley for color. Ground the RB in the coffee grinder and set in water overnight. Added to sparge. OG60 fermented with US05. 1oz Azacca at 60 then 1.5oz at 15,10,5 for around 100 IBU.

The RB extract

Sparge pre RB extract addition:

Sparge post RB extract addition


Does not look like much but here are the first runnings (pulled before sparge) and the sparge. Sparge in small pot.


And a little homebrew pale ale with Azacca hops added for refreshement

 

yahoo, have fun, nice toes

 

I was wondering who would be first to comment on the toes.
I have a 6yr old daughter who thinks it is fun to paint daddy's toes. And I put up with it.

 

Getting ready to fire up the kettle to brew a porter, OG 1.063. Going to add vanilla (for the first time) and coffee prior to kegging.

 

Brewed an ESB today.

Malts - Marris Otter, Ashburne Mild, British Crystal 50L, Extra Special Roast 130L

Hops - Northdown, East Kent Goldings

West Yorkshire yeast because Thames Valley wasn't available

SRM 15, ABV 6.8%, IBU 42

 

@brewbetty how would you deiscribe Northdown hops, and would you recommend them for ekg or fuggles which are my usual

 

Well sir, this is my first time using Northdown. At this point, I can tell you the Northdown pellets smelled much better than EKG pellets. Northdown and EKG are the hops used in Fullers ESB. Descriptors for Northdown are somewhat varied. Cedar, pine and light berry seem to be a consensus.

I will let you know what I think when I get to the drinking stage. Feel free to remind me if you see me blabbering about how awesome my ESB is tasting a month from now.

@hopfenunmaltz has used Northdown at least a few times. Maybe he can provide some insight?