What's brewing September edition

Thanks. I've not used barrels before. This will be a first for me. I'll have to check out your link. But yeah, from my limited research, I had planned on going around two months in the barrel, and then transferring to keg or bottles for further aging. I like some bourbon flavor, but I find it's much more enjoyable when it's somewhat subdued. I definitely don't want to over-bourbon.

 

Just bottled the extract saison, smells, tastes, and looks great! Brewing the IPA tomorrow: 2:1 Chinook:Centennial, grist is GP, flaked rye, Simpsons extra dark crystal. Calling it Orange Goblin after the band, not the prez.

 

Kegged up 10 gallons of Mexican Lager with some Biofine. Have one on gas in the keezer. Will probably tap it Saturday after the Biofine drops out completely.

Swirled up the Fermenter and got nearly 3/4 gallon of yeast slurry. Will use that for a Dopplebock and Munich Dunkel split batch in 2 weeks.

 

I hope it's not Weasel coffee. Thought my vietnamese friend was bs me until i looked it up.

 

Read those links. You might want to change "months" to "weeks".

 

I would blend them with regular hops or just use them in the dry hop. I've had a couple of beers that used them exclusively and they all lacked depth. Just an overly clean and overly crisp bitterness. Lacking that dankness and stickiness. It's hard to explain, but you'll know what I mean if you use them solo. Also, it should go without saying, but don't chew on them. Some moron who definitely wasn't me thought that would be a good idea and tasted weed and cat piss for 3 hours straight...

 

Thanks for the heads-up! Yeah, it sounds like I would've been heading for a little more spirit than I was looking for at two months. I suppose I'll decrease the barrel time a bit.

 

Haha, nah... But I would use that in a heartbeat!

 

Rebrewing a porter with coconut and coffee additions. Made slight tweaks to the hop schedule and increased the amount of coconut used compared to the last brew. Best original recipe I have - let's hope it comes out just as good as last time!

 

Racking burton and Belgian to secondary

 

Bottled a blackberry wheat this past weekend to end the summer. Thinking about starting a pumpkin porter next week to kickoff the fall.

 

I had bought some citra and mosaic in bulk some time back. And my brew days seem less frequent. The result is pretty single-dimensional - yet another citra-mosaic IPA. My last one was OK, but I thought I used too many hops for what I got out of it. It was also an adjusted water profile based on my tap water.
This will be closer to the original recipe for hop qty. But the water profile was built upon distilled water. Obviously, I'm looking to optimize hop flavors. Should come in at 7.6 horsepower. Exactly the same as the last one. Waiting for it to carb up now

I'm looking for inspiration for next brew. I will definitely do a RIS with a cacao tincture for the holidays. (I have a bunch of Scharffenberger roasted cacao nibs in my freezer). Problem is that I don't know if the holidays are Thanksgiving or Christmas at this point. I might do a vienna-based amber ale which should cater to the yeungling crowd, or an improvement on Irish red that disappointed me. Or a Guinness clone which seemed to evaporate overnight the last time I made it...

 

Brewed a dunkel here this week,

 

This weekend will be semi busy for me. I will be racking 5 gal of rye saison with brett into secondary for an extended period of time. Botting the other 5 gal of rye saison, no brett. Kegging/oaking a cider, and planning for my brew day on Sunday of 11 gal wheat beer. Keeping those carboys filled!

 

Mikkeller does a good weasel coffee beer. If you see it on the shelves anywhere, give it a try! You'd be surprised at how good it is

 

Brewed a bitter with kolsch yeast

19l batch
OG 1.044
Pils 82.3%
Crystal dark 5.5%
invert no 2/3 - 4.1%
Crystal medium 3.8%
torrified wheat 3.4%
roasted barley 0.8%

Hops
Magnum 20g 60mins
wet homegrown hallertau mittelfruh 250g 15mins
wet hm 250g 5 mins

ibus about 35 I reckon


crossmyloof kolsch yeastx2

step mash, 62C 45mins 71C 45 mins

Also I need to order more grain this weekend, no sure what to go for.

 

Finally got a chance to brew the Baltic Porter I've been threatening to brew for the last 2 weeks. I'm one hour into a 2 hour boil right now and aiming for a 1.090 OG after 2 hours is up. Hopefully my math is sound. I don't normally do more than a 1 hour boil.

 

Kegged Mr patient, an English mild today (named after my dog for the look he gives us when he's ready for a walk and the fact you need to be patient to catch a buzz with this beer!). Psyched to hit all my numbers spot on and Brew my first sub 4% ABV beer (3.68%). Gravity sample was just as I had hoped. Chocolate, nutty, a bit of roast with a slight dry finish begging you to drink more. Can't wait till the keg is ready.

Yesterday wrote recipes for a chocolate coconut vanilla brown porter and a ne juice bomb ipa.

Today marks the first time I have 5 homebrews on tap (oatmeal stout, mocktoberfest, ne ipa, session ipa, and mild).

 

Brewed up yet another Pils, this time with Saaz and Mittelfruh. After this one, likely skip doing this one for a batch or two and throwing in a Vienna Lager or Helles in between for my lager pipeline.

Next week, a DIPA with Galaxy, Mosaic and Vic Secret. Expected at 8% ABV.