September - Homebrewing Happenings

Looks good!

Is that a Yellowfin in the background?! Either way, sharp looking Vessel(s)

 

What a month for brewing!

In the Kegerator:
1) SMaSH - Irish Stout, Apollo Gold
2) AWA
Kegged, ready to go:
1) APA
2) Lemon Lime Hefe (300)
3) Lemon Lime Hefe (WL 4)

Fermenting:
1) Yeti Clone - @ Roughly 60 days aged I believe. Haven't pulled a hydro in weeks. Hard to resist.
2) Sour "Saison Dupont" - Took first Hydro reading and it is amazingly delicious. The Dupont yeast really is coming through, despite for dealing with the standard slow downs in fermentation. Kettle Sour'd, so this will be ready soon.
3) "The Great Pumpkin" on Windsor- https://www.beeradvocate.com/community/threads/the-great-pumpkin.340826/#post-5006830
4) "The Great Pumpkin" on WL001
5) SMaSH - Marris Otter, Cascade

The only brews we got in this month were over the past weekend. The Great Pumpkin, and a SMaSH with Marris Otter and Cascade. The pumpkin was such a fun beer to brew. We used puree'd pumpkin in the mash (4.5 pounds) and added in about 1 pound of rice hulls. Actually, we used the decoction pot to bring up roughly 3 gallons of water (and the pumpkin puree) to 120ish, for 20 minutes. Added this to the Tun to pre-heat, added rice hulls and grain bill dough'd in. Seemed to work great, no stuck sparge and pretty decent efficiency. I noticed that the SG of the "pumpkin water" was 1.05. Pretty neat, but could be offset by viscosity and particulate. Added 1/2 teaspoon of the spice mix at flameout, instead of day three fermentation. Will report on how that turns out.

We have started experimenting with sours. Since reading American Sour Beer I have been WAY into them. A "Cheap" but cool way I think we are working with them, is to collect the final runnings that are a little too low for the main boil pot, and put them in some smaller vessels. We're not out anything, except time. Hopefully this will suffice my thirst for brewing sour beer, or else I need to move to a better house! Haha. In this picture (Left to Right), we have the final running's of the great pumpkin, pitched with dregs from Jolly Pumpkins La Parcela. I have high hopes for that one. Next is the SMaSH, with Lacto. The furthest one is inoculated with wild yeast of some sort. We left it covered overnight, revisited pitching in the morning and was already fermenting... So that's fun!

Cheers!

 

Good idea keeping books in the fridge. The information in them can get stale otherwise.

 

I wish. Thanks!

 

Mashing in on an Oatmeal Stout right now. Mash pH 5.18, right on the money.

 

I knew books had a purpose. The shelf was bending.

 

I have that Kegerator - a Kenmore-branded Sanyo. It has the same rust spot too.

 

I bottled a Zombie Dust clone and threw together a one gallon batch of mead last week. Tomorrow I'm going to brew a Founders Breakfast Stout clone. This Saturday, the wife, baby and I are going to be taking a trip to local orchard. I plan to pick up a good quantity of unpasteurized cider to do a bit of cider brewing with that.

 

A couple of 1 gallon batches. A heff, and a dunkel. Just playing around. Wanted to use dregs from my favorite hef (Live Oak), and wanted to make them under pitched since I've never been able to get a good amount of banana flavor.

 

Founders Breakfast Stout clone is underway.

 

like the nome in the background!!

 

I'm doing an extended mash on a single hopped Lemon Drop IPA while I'm at work right now and going to finish the brew before I head out to go camping this afternoon. Tomorrow morning when I get back from camping, I'm kegging a single hop Pekko IPA, dry hopping a Galaxy DIPA and brewing a Wookey Jack clone to have on tap when the wild yeast Wookey Jack will be on tap, to compare the 2.

 

Headed home after work to clean a couple kegs, then keg up my Bourbon Barrel of 100% Brett fermented Imperial Stout. Then refilling the barrel with a 100% 3 Brett blend of Quad. Hope to have the BBA Imp Stout carbed up before Monday night for dinner.

 

Well we were shooting for a Pale ale but looks like we ended up with an English mild which isn't so bad either....Really wonderful flavor from the fresh dried chinook hops....

 

Well tonight was an epic home brew night for me.
1: Racked my winter to secondary
2: Bottled my Strong ale,
3: Did my first partial mash that I made the recipe for, and while I was worried about the amount of water post mash, have to say it looks to be good.

4.5 hours of work after a 9 hour work day..... Good night.

 

Looks like a Pale Ale to me. What about it is like an English Mild?

 

Its not as hoppy as an American Pale ale. It could probably be considered an English pale ale....The color came out great and on target but the hops and malt are more balanced then the standard American Pale ale...

 

Bought some new toys today. Brewing a hoppy amber ale tomorrow.