What's brewing October edition

Busy weekend for me. Brewed a NE IPA ish like thing. Zeus, Cascade and Crystal in something very similar to the APNEIPA. Found out my burner is either really dirty or done in for, only Boiled off about half a gallon.... Using 1318 but am now worried as I also bottled a Wee Heavy that came out .02 about finish gravity that used 1318. So not sure what to think there. I do ferment cold so that might have some to do with it but the Scottish Ale yeast was gone when at the shop so had to compromise... Also bottled the last 5 gallons of my Mocktoberfest.

 

Just had the most horrific brew day I've ever had due to a leaking kettle at the thermometer port. Truely horrific... 5.5 hours long and spilled wort. Ugh. Made up for it with some dme I had on hand for starters and a little extra water. All in all I got close to my gravity. Time will tell how this turns out.

 

Base for my banana stout with 3068.

 

Ugh! I had the leaky kettle problem a couple of times, and that was enough. I ended up buying a kettle with welded ports, instead. Now all I do is wrap some threads with plumbers tape, and screw in the fittings. No more o-rings! And no more leaks!

 

Figured I would post a update of my NE DIPA. Day 3 of fermentation and still chugging away. Starting gravity 1.073 gravity at time of pic 1.023

 

What did your dry hop look like? How many are you planning on doing and for how long?

 

Dry hop was on day 2 of fermentation I was around 60% complete on fermentation based on OG and predicted final gravity.
2 citra
2 galaxy
2 denali
2 el dorado
I will do the same amounts again when I rack to keg in a hanging muslin bag and will probably stay in for the entire duration. I don't want to open the keg once racked to lessen oxygen exposure ( total amount of hops for recipe was 24oz)

 

You're doing two 8 oz. dry hops? Jeebus. When did you add the other 8 oz. of hops?

 

Yes sir! I did:
1 oz citra at 15 min
1 ounce galaxy at 5 min
2 denali at 170ish for 30min
2 Eldorado at 170ish for 30min
1 citra at 170ish for 30min
1 galaxy at 170ish for 30 min

 

@EvenMoreJesus the hydrometer sample I tasted last night was absolutely fantastic, pineapple juice and citrus! Obviously its still a tad on the sweet side because its not done yet, but I cant wait to see how this one finishes out!

 

So, sort of a mini-hop burst at 15 and 5 and then a 6 oz. hopstand. Curious if you've done a beer with opposite ratios of hopstand/dry hop amounts, because those are almost the exact numbers that I use. 16 oz hopstand and 6 oz dry hop (two 3 oz. dry hops for 3 days each)

 

I have not done it the opposite way yet. In a week or 2 I will be brewing the same recipe and trying that method so I can compare to this batch and see what the difference is.

 

Would be very interested to hear your thoughts.

 

I will for sure keep you in the loop on it. I take pretty extensive notes now when brewing since I have switched to all grain so I will try my best to keep all of the process the same as previous brew.

 

Brewing up another Chipotle Porter to replace the one that just kicked from February...flaked oats instead of flaked barley in this one, but same yeast, dry ESB from Danstar.

 

How do you like that yeast? What styles would it suit?

 

Bonus brew day! I was already planning to brew next week (and still am), but some time opened up today, so I brewed. I figure this is just about the drop dead date to have a beer ready in time for Thanksgiving. My sister and her husband will be here, and they are IPA junkies, so I had to brew an IPA. My hope is that this sort of comes out along the lines of Sculpin. Plenty of Amarillo in the boil and in the whirlpool. Centennial, Chinook, Columbus and Crystal at various points. It will also get a nice helping of Amarillo and Simcoe for dry hop. The whole house smelled like boiling hops. My wife hates that. Ha ha!

 

I kegged a Sacc trois Red DIPA brewed with lots of Azacca and some Citra today while I was mashing another DIPA with Chinook, Simcoe, Equinox/Eukanot & some local recently harvested and dried whole cone Cascade that I added back onto the trois cake...had to put a blowoff tube on it 2 hours later.

 

First brew day tomorrow since mid June. I'll be making a British Mild with extract and four specialty grains -- Patagonia Crystal 55, Patagonia Especial, Hugh Baird Chocolate, and Carafa III Special. Hopping with Willamette. Wyeast 1968 (London ESB). I'll reuse the yeast for my next beer -- an all-grain ESB -- which should happen pretty soon as I have two kegs that are in dire need of filling. Cheers!

 

I would say it works well in a Porter (much like Windsor or MJ's M03)...I was looking for something with med/low attenuation and this fits the bill.

http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-londonesb-080317.pdf