What's Brewing & Doing - November edition

Tomorrow is a 10 gallon batch of the She Devil Tripel I made before. I have two starters from harvested yeast built up to 3 quarts each. Now the final agonizing about cane sugar vs corn syrup.

 

Brewed a zombie dust clone today. Looking forward to seeing how the end result is.

 

Please tell me that you made your own black patent oats, the remaining 10% is six-row, and that you're planning on a long, intense mash regimen. I've subbed 50% oat malt for pils in a BPA, and it took forever to convert with a single infusion.

That's why the fermented apple jawns is next on the schedule in my home.

 

Brewed an inky oatmeal stout today on a cold rainy Seattle afternoon.

 

Dry hopped an EKG/Northdown ESB with more of the same plus Crystal.

 

Saison

10lbs pils
1lb Quaker oats
1lb flaked wheat

1oz Styrian Goldings @60
1oz Saaz @ 5

Belle Saison

Single infusion mash @153

Will be adding white wine and Brett C(Sofie dregs) to the bottling bucket.

 

Still waitin to see what your opinion is of north down.

 

Just racked The Raisinator batch 3 onto golden raisins, and to mix things up - dried tart cherries. Sample is already slightly sour with great pineapple notes.

 

I'm brewing a sour porter in T-minus 2 hours. @minderbender
I still haven't decided on a brett yeast to use. I'll be headed to the brew store immediately after it goes in the bucket.

 

Bottled my ESB yesterday. Was still full on craft murky which was a bit annoying, thought more yeast might have dropped out

 

Brewed my Northern Brewer Spices Holiday Ale. Did my second full boil (didn't have to add any water to primary) and my first yeast starter. Things are looking really well as it bubbles along!

 

So far, I've only had two sips and several whiffs of the post fermentation hydro sample. The commercial description is pleasant spice, cedar and pine characteristics with hints of floral and berry flavors.

I didn't pick up any cedar or pine which is what I wanted the most. I did get soft spice and a lot more than just a hint of floral and berry. Maybe I'll get some cedar and pine from the dry hop? I used 3oz of Northdown and 3oz of EKG in the boil.

 

Sunday I keged 10 gallons of Smoked Porter. Then brewed 10 gallons of Altbier. Pitched five gallons with Wyeast 1007 and five with WLP 029. Malty goodness in a glass!

 

Have you used 1007 before? I'm brewing an alt either next or the batch after that, and I haven't decided on a yeast. I'm leaning towards WLP036 but also considering WY1007.

 

Little bit of packaging for me tonight.

 

I have not used this yeast. I can tell you that it is a strong fermenter and I believe that it is the same as 036. In the past I was only using White Labs products and my Home Brew supply store never had 036 so I always used 028 which makes a good Altbier. I hope to have this on tap for Christmas. Take care!

 

1007 takes forever to clear. Even when stored cold.

 

That's good. It might keep me honest. I was planning on lagering for 4 weeks at 35*, but my "test samples" would likely be about 3-4 gallons worth over those 4 weeks if I didn't have something specific I was looking for.

 

Just feel like posting a random picture of the closet I ferment my beers in. Lots of fun stuff going on right now, lol.

 

Got a starter of WLP007 going now. Plan to get one going tomorrow night for Omega DIPA yeast. First time using both. Doing another split batch IPA this weekend. Version 10 of my house/NE style IPA. Trying Azacca and Equinox hops in this one. I'll finally get a version I can call done and brew on the reg.