September - Homebrewing Happenings

Kegged my Dunkelweizen last night, hydrometer sample was pretty tasty. Did my first closed transfer, it worked but it was slower than I expected. Might need to make some modifications to my setup.

 

Bottling a bier de coupage on sunday. Roughly 4 gallons of hoppy rye saison cut with just under a gallon of a year old mixed fermentation golden sour.

My sour stout has taken a turn for the worse. I got some acetone in the nose so I'm afraid I have to dump it. Going to revisit it sunday and see if it's worth salvaging or if it's a lost cause.

 

Let it ride!

 

Saturday September 10, wife says time for a pumpkin. So as a good husband, I sez ok. Extract with a whole lot of additives.

 

Last weekend brewed a German Pils straight from Jon Plise's Jamil Show recipe circa 2007 with Wyeast 2124. Huge krausen and great activity despite the yeast being a little old in a 2L starter.

 

My wife is always saying "brew me a (insert style I don't like)" so as a good husband I do... and then I am stuck with two cases of (insert style I don't like).

 

Then they decide they love your imperial stout that's been aging for a year and drink most of that instead.

 

Experimental IPA #1 being fermented with some yeast saved from a few heady cans.

 

I love the color... What's the grain bill on that?

 

Spent all day brewing (beer) at 170*F with Wyeast 4766, Mangrove Jack 02, and Fermentis something or other.

 

Today I kegged my oatmeal stout and brewed a 1.072 OG hefeweizen, what I call my Hefe Grande.

 

We racked our chinook pale ale to brite and are now dry hopping with fresh dried chinook hops.....

 

Brewed a Founders Breakfast Stout clone last weekend with my Son, OG was 1.084 and tasted quite good. It looks beautiful in the primary, almost like a giant poured one
Patience is good but sucks to wait

 

Golden promise
2 row pale
Red wheat
Carapils
Honey malt
Maize

 

Yesterday, I brewed up a Wookey Jack clone but copitched with a British Yeast and a wild Sacc (644)...I'm going to brew the exact same beer but with only British yeast in a week or 2, so they'll both be on tap at the same time. I also kegged a Hallertau Blanc single hop IPA and a Wild (644) Nelson Pale Ale too.

 

My first closed transfer seemed to go ok yesterday. Chilling in the keezer for a couple days then will carb it up!

 

Got up early and brewed an IPA with Galaxy, Citra, and Mosaic. Not the AP NEIPA - I got lazy and used US-05. It's on my list though.

 

Just finished brewing my 3rd batch... and I didn't need to ask a single question to do it (unlike for the first two!). I did an extract recipe for Who's Your Taddy Porter from the book "Brewing Classic Styles". All seemed to go well.

Keeping with my goal of trying something new each time, this time I'm using liquid yeast and I'll be fermenting in a temp-controlled mini-fridge. I used a smack pack w/ no starter but used the amount called for by Mr. Malty based on the beer specs and the package dates - next time I'll try doing a starter.

Now that it is in the fermentation chamber I'm sitting back and relaxing with a brew. Does any one else hate doing the clean up after brewing? Yeah... I thought so!

 

Earlier today I brewed a DIPA version of the Averagely Perfect NE IPA. Same recipe bumped up to 1.075 including a pound a turbinado sugar, and 10ml of hopshot at 60. I'm hoping to bridge the gap between Heady Topper and Trillium/Tree House/etc.

Weirdly, a lot of the sugar didn't dissolve and I didn't notice until it was too late. I can see individual grains in the wort. Never had this problem with turbinado before. Will the yeast be able to eat solid sugar grains?

 

What recipe did you use?