Brewing Activities April 2016

"all but lost sour"

To be honest the batch is just weird. Tons gnarly funk(think the most filthy barnyard and a touch of urinal) and picked up some oxidation and acetic notes during the travel and subsequent aging. I tried to be careful and purged the carboy with CO2 before and after the move, but two flights of stairs and 20 miles in a truck did a little damage.

I brew many sours and have quite a few still in the pipeline fortunately. Around 35 gallons that I am currently drinking or fermenting. Im still holding out a glimmer of hope, but I am not opposed to dumping beer I dont care to consume.

Cheers

 

Mine had dropped to 3.6 pH last night. Going to let the temp come down today while I'm at work and pitch the yeast tonight. Sounds like we're both on the right track.

 

Pitched my Good Belly starter into 3 gallons of wort. I pulled the 3 gallons after 45 minutes of boiling with 0.5 oz Cascade FWH addition; should be 5 or lower IBU. My first time pulling quantity off a brew for souring, so I didn't chill fast. Wort had a good amount of protein/hot break (?) and looks super dark. Thinking of throwing some oak cubes in when or after I pitch some US-05 after souring. I tried Ale Apothecary Sahalie a couple months back and it blew my mind, and I'm going to work diligently to attempt to create a beer that can tastes and feels similar.
Kegged 5 gal of Nelson/Galaxy IPA (8 oz Nelson) via transfer through bucket spigot and keg outpost for minimal oxygen pickup (there will always be some for me). Poured roughly 2oz before I connected my tubing with the keg quick connect which usually has a good shot of hop particulate/trub that in previous brews has slowed/clogged my transfer. This one was flawless and smelled so effing good.

 

Barleywine is happily bubbling away. OG 1.095. MO and 2-row base with c-15, c-80, pale chocolate and special b. Pitched a huge starter of wlp007 slurry from a previous bitter.

I'm bottling a Brett IPA today, hopped with galaxy and citra throughout.

 

Bottled the Heady wannabe. Don't know why i made it because i never had it but a trip to VT is coming up. Looks more like aged heady then fresh. Probably because of the gelatin.

 

I had that thought, after I had cleaned out the bottle... bonehead move. I have some family and friends out near Bend, maybe they can help me get another bottle and I'll attempt it. It would also be my first time building up from dregs. I'm poppin cherries left and right in 2016.

 

Bottled my latest sour, Nomegranate, a pomegranate lambic. This was one of two lambics I did with a concentrate from The Perfect Puree. Their stuff is top-tier quality.

 

Firing up the kettle after a few months off. Was supposed to be an attempt at a NEIPA, but the 1318 starter didn't take off (it was old, I had originally planned to brew it in January, but life happened). So US-05 it is! WC/NE hybrid IPA?

 

Ferment in low/mid 60's and add dry hop at day 3 of ferment, may come out like NEIPA like you want.

 

I'm making a chocolate stout tonight and bottling a tropical wheat saison tomorrow . Cheers

 

Will this also get wild yeast or bacteria of some sort?

 

My man.
Sounds great. Let us know if the heat plays nicely.

 

Brewed a turbid mashed lambic tonight and whipped up a large starter for my annual spontaneously fermented lambic (set outside over night for 18 hours or so). Still feeding the latest batch of NMB - 8.25lbs of sugar have been added so far.

 

Added cherry wood to a session pale, weekend is dipa and IRS

 

What kind of sugar?

 

Just plain old dextrose