What's brewing July edition

Bottled a sour red rye ale (Jolly Pumpkin dregs) that I brewed about 1 year ago. I dry hopped it with a couple ounces of Citra as well. Looks promising.

 

Oh...I'm 99.9% sure contamination was my end of things...I brewed that beer up at a local lake with my hb club. Kettle was basically wide open during chilling since I was using a immersion chiller. Just wish I could go back and look at that yeast starter again...

 

Wild sacch. sp., most probably, producing 4vinylphenol (Barnyard, Medicinal, Band-aid, Plastic) and 4vinylcatechol (Plastic, Bitter, Smokey). Could certainly be wild Brett sp., but that would be less likely.

Would have been interesting to see what happened to it over time. Too bad you dumped it.

 

If someone told me my beer would have any of those flavors or smells, I would of dumped it too (maybe not the bitter/smokey one, but you know what I mean).

 

I just started brewing a couple months ago. I'm finding it to be a very rewarding experience. My second batch, a brown honey ale, just finished conditioning. It has an issue with head retention, but OG, FG, and color were all as planned. Taste was a bit on the sweet side, but overall not too bad for my second attempt. I brewed a simple American wheat ale that is in primary now. I'm planning on adding some fruit to secondary fermentation. My first batch was a double IPA and it was surprisingly good so I have made some tweaks to my original recipe and will be brewing that on Sunday. Overall it's been a good July for my new hobby.

 

Prepping all my supplies, water, etc... For the smoked helles / rauchbier I will be brewing up tomorrow. Expected 5.2% ABV, 25 IBU. 6 SRM.

63% Weyermann Smoked Malt in this one! Balance of dark munich, pils, acid malt and 2% caramunich II for a little color.

 

Well I was planning on making a collar for my cooler I use as a temp controller so that it can double as a keezer and brewing today but the collar took longer than expected. So hopefully I can brew tomorrow in which case I'll be making northern brewers synchronicity extraordinaire Wheaten saison kit.

I'll post pictures of the collar and hopefully the brew day tomorrow

 

Just kegged a saison yesterday. 90% pils, 10% wheat, wlp565, northern brewer hops. OG 1.051, FG 1.002. Blasted with 2 minutes of o2, covered carboy with foil and still experienced the slow-down/stall at 1.025 so I cranked the heat up from 72º to 85º and fermentation crept along for another week until it reached terminal. Tastes amazing. I love this strain and it's always totally worth the hassle of dealing with treating it right.

Kegged a pineapple berliner today that didn't have a lot of sourness. I used Bootleg Biology's sour weapon, gave that a 24 hour head start before pitching a pack rehydrated us.05. Stupidly didn't make a starter for the pedio or check the pH as I've had great results using this culture before. The pineapple lent a little tartness to the beer. It's ever so slightly tart, but bursting with a delicious pineapple nose and a taste that screams sweet even though it finished at 1.004.

Brewing a NE style IPA using Sacch Trois on sunday. 70% pils/2-row blend, 25% oats/wheat blend, 5% honey malt. chloride 140, sulfate 70. Bittered with Columbus, whirlpool & dry hop with Equinox, Mosaic, Galaxy, and Otto Supreme.

 

After the AC has been out for over a month, all of the problems are finally fixed and I can brew again (I'm an indoor brewer using a knockoff Grainfather)! So I brewed up a couple of batches in the past few days.

I finally got the chance to brew up my first iteration of a clone of Little Brett from Allagash. I brewed 2 batches with the same grain bill and hop schedule, but added them onto different yeast/bugs...one onto a 3rd generation cake of Omega's Bit O Funk and the other onto a 4th generation cake of Omega's Tropical IPA yeast (2 former Brett strains that are now classified as Sacc). I did a 45 minute mash, 15 minute boil and cooled only to 85 before pitching to cut the brew day down to around 2 hours from mash in to pitching.

 

So this morning at 8am, burners on for my Smoked Helles / Rauchbier. Was quite a "boring" brew day, given there was no decoction, hefty IPA hop schedule, whirlpool additions, long boils or anything like that. It was quite relaxing and nice...

The aroma was just killer today with that 60%+ smoked malt in the grist. Yum. This is the first smoked beer I have brewed (aside from using 5% or so in porters and such in the past). Really have grown to love Rauchbiers and have been excited to do this one for some time.

Ended up at 1.050 OG and expected FG will be 1.012... This time around, didn't grow from yeast I had saved and ended up just rehydrating and pitching 2-packs of W-34/70... I forgot how nice it was to just pitch dry yeast, it's been a long time!

Grist:
63% Rauch Malt
18% Munich II
9% Pilsner
3.7% Acid Malt
3.4% Carapils
2% Caramunich II
1.1% Vienna (was only 2oz because I was 2oz short of my 8oz target of carapils, so I used this strictly as a sub).

25 IBU's from a single 60min Gr. Tradition whole flower hop addition.

Kind of calling it a Helles/Rauchbier hybrid because at only 6 SRM it's too light of color for a Rauchbier, but too high of SRM/ABV/IBU for a Helles... So it is what it is!

Next weekend I will be brewing up a NE Pale brewed with probably 100% Citra and using London Ale III for the first time (have been using Conan for all my others). Going to give the London Ale a try for a few batches and see which I prefer for the style.

 

Brewing a pilsner with 93%/7% Weyermann Barke pilsner/carapils, some leftover Brewer's Gold to bitter, aroma hops of Crystal and Liberty. Planning to ferment with W34/70 at 60 and see what comes.

Was at the LHBS earlier for supplies and got a taste of a Centennial IPA brewed with Omega HotHead/Kvass yeast at 80 degrees. Despite having a pipeline of ~7 beers already planned, I may just postpone to try out that yeast at around 75-77. Gave a very interesting quality to the beer that, while I couldn't pinpoint a description, was definitely a positive addition to the beer (they had the same brew fermented with S-05 as well to compare).

 

My wedding beer is done! Sumac saison made with the mad fermentationist (@OldSock) wild saison blend yeast. Tasty beer. A little sweet and tart with a little pepper finish. Unfortunately I had to pick the sumac a little bit early in the season for it, so I didn't quite get the color I wanted, but it's still a damn good beer

 

Brewing my first lager tomorrow. Pilsner, carapils, Munich, sterling hops, 34/70. Can't wait.

 

Brewed a Hefe today, which will be the base for a Blood Orange Hefe.

 

Brewed my 2nd edition Sierra Nevada Tumbler Autumn Brown clone.

Golden Promise, Dark Crystal, Pale Chocolate and a touch of smoked (per SN website's ingredients). Bubbling away as a type.

Should be ready around Labor day. I hate winter when it comes but I do love my fall beers.

 

Thanks for the tip!!

 

I might have to snag your recipe for this

 

Finally got around to brewing the Averagely Perfect ESB. Also got to try out my new mash tun for the first time. Worked like a dream. Definitely an upgrade over my old mash tun

 

I made it last year because I was annoyed not to be able to get it separately in 6-packs anymore.

I took the liberty of substituting British Grist but here is (converted to 5gal)

OG: 1.055/1.014
IBU: 32.36

Grain

9.25 lb United Kingdom - Golden Promise 37 3 85.5%
12 oz United Kingdom - Dark Crystal 80L 33 80 6.9%
8 oz United Kingdom - Pale Chocolate 33 207 4.6%
5 oz American - Smoked Malt 37 5 2.9%
10.81 lb Total

Hops

1.5 oz Willamette Pellet 4.5 Boil 60 min 28.87
0.5 oz Willamette Pellet 4.5 Boil 10 min 3.49

Yeast
Wyeast - British Ale 1335