What's Brewing & Doing - November edition

007 Drops haze like Bond drops Russian spies.

 

Bottled the rye IPA I brewed towards the end of last month. Definitely nailed the marmalade part, maybe the toast will arrive after carbonation...

 

Just got done with my coolship build. I'm hoping to fill it up this week/weekend, depending on the weather.

 

Brewing a Belgian milk stout this weekend. And hopefully will get one more batch in before the end of the month. I didn't brew in October, that was the only month all year that I did not brew. Pretty good for me.

 

It looks really cool! How do you prevent every batch from turning into vinegar?

 

nice!!…I need to make one of those for beer & maple sap boils

Brewing up a german pils this weekend and an english mild first part of next week. Need to rebuild my pipeline as it got wiped out this past weekend and we've got friends coming in this weekend as well which should just about sack it. Reminds me that I should probably order up a round of some noble hops, these brews should just about wipe out my Hallertau & EKG stock.

 

Haha, not sure!

I've done a lot of research about coolships and spontaneous fermentation and I think one of the most important things might be the overnight temps. I'm doing this on a night that is a lot colder than I would have expected. But at the end of the day it's going to be a true wild beer and is somewhat out of my control.

 

All Mosaic IPA v5 is fermenting away right now. Brewed last Friday with a new mash schedule to try to dry it out a bit further than previous versions.

Mashed at 140F for 40 min, then brought up to 149F for another 40 min.

Also pitched a different yeast strain - WLP013. Past versions have been US05, WLP001, WLP002, WLP007

Hoping to work a quick turnaround on this one! Kicked v4 keg on Halloween.

 

In chatting with Gabe Fletcher at Anchorage Brewing, he said that he was having problems with getting fermentation going with his first batches with the coolship and so he called and talked to folks at Allagash. Allagash confirmed that they also had problems getting going at first, but as the surrounds of the coolship (the wood around it) started to mature, then the spontaneous ferms got going faster. I saw some pics of Anchorage's coolship area and saw that he has barrels surrounding the coolship. Allagash obviously you can find online, but here are some good pics
Not sure if that helps at all...but just passing along a conversation with folks with experience.

 

I'll be brewing a basic american pale ale this weekend (simcoe, cascade, and chinook hops. 94% two row fermented with us05) then I will be attempting a porter for the first time a week or two after that. I will be bottling a saison in about 2 weeks and a dubbel I brewed with mashed sugar cane and molasses will be fully carbonated in about a week. It's an exciting month for me

 

I've used all of those yeasts aside from WLP002, and 013 does seem to attenuate better than the others, even Chico by a hair. It also ferments fast and the krausen doesn't hang around long. You could probably turn around a 6-7% IPA in ~12 days with rapid carb'ing. I recently went 10 days from grain to glass on a 3% dark mild with no off flavors that I can detect. It's my go-to strain for pretty much anything English or hoppy. I think you'll be pleased with the result.

 

Last week I bottled up a coffee/chocolate/raspberry imperial stout. I'm sure it won't be in its prime for awhile, but I'll plan on cracking the first one on Christmas Eve. Yesterday I added vanilla tincture to a robust porter. I'll dry bean with coffee tomorrow and keg it over the weekend. That'll be the last of my brewing activity for the next several weeks since my wife is approaching her due date on our third (and final) child.

 

Beautiful labels! Do you use any particular computer program or type of label? Always a sucker for good homebrew art.

 

DIPA is mellowing out in secondary, racked onto a 4 oz. split of Nugget and Citra. Only doing a 5 day DH, then right into the keg to get slow-carbed in time for Thanksgiving. Used the San Diego Super cake to do an Expedition Stout tribute with 28# of grain and added extract. Fermentation is being held down at 64 F, but it's still ripping away.

 

Just Microsoft word app on my iPad. And Avery label templates. Template is 5264 I believe. Use google for images or my camera.

 

Your my homebrew hero of the night.

 

Very cool. Putting together a nice label (especially on a 750) really adds to the homebrew enjoyment experience, at least for me. Great stuff.

 

Just brewed this and racked it to primary. All mosaic rye IPA. This is the first batch I've brewed from my own recipe. Looking forward to see how it turns out.



SRM is a little higher than I was planning and OG a little lower. But hey, we will see how it turns out.

Cheers!

 

So I've been working on a gueuze that will consist of 3-2-1 year old spontaneously fermented lambics. I started the first batch last March and just pulled a sample (I pull a few oz every 6 months) and was very pleased to find it has finally started souring up nicely. Nearly 10% abv at the moment and very dry with moderate funk. It's going to be tough waiting out another year and a half before I can start a solera and blending the batches into a finished product now that the first batch has turned the corner.

 

When Elgoods decided to recommission their old coolers for a lambic style beer (they call it Cambic ) they decided to cut up an old dead oak tree that was in their grounds and place the planks above the coolers, so the condensation dripped back from them into the cooling wort