What's brewing October edition

Today's brew in action: steeping the specialty grains. Cheers!

 

Yesterday I kegged a Hoppy Amber Brett Session for our club's Iron Brew competition (everyone got the same wort, we can use whatever else we want to brew besides any more fermentables) and then brewed up an all Cascade (locally grown/recently harvested) Brett Session to add back onto the yeast/bug cake. Going to keg a Kolsch later today and most likely brew something else Monday since I've got the day off.

Cheers!

 

It's been quiet lately both with a new job I'm preparing to start, and the fact my pipeline is quite full at the moment. Currently cold crashing my Kolsch which hit the target FG (1.008-1.009). Will transfer to the keg tomorrow with a bit of gelatin fining and letting lager for 3 weeks or so at 33-34F.

May try to squeeze in a Dunkel next week, but with a vacation the following week (and again, full pipeline) I may wait until after the trip.

 

My first brew since July, I'm finally settled in after moving to Corpus Christi Texas. I'm in a HOT climate, will be focusing on saison/farmhouse ales due to my garage temps being just about perfect. Also will be doing no-chill since my ground water is so lukewarm it would take forever with my chiller coil.

Beer #1 is a strong kettle soured no boil no chill saison.

Mash @ 150F for 45mins: 9lbspale 2-row, 3lbs Vienna, 1lb oatmeal

Chill in kettle overnight, add Goodbelly mango for 72hrs, pitch WLP 565(grown on mash day with 1/2 gallon of wort), add 2lbs cane sugar and 2oz Centennial dry hop 3 days into ferment, see what happens

 

Decided to go with a semi-clone of Old Fezziwig as my brew today, as it was one of my favorite beers in college, pre-beer nerding. 59% Maris Otter, 29% Munich Light, 8% malted oats, 4% chocolate wheat, with an ounce each of Hallertau and Tettnanger split b/t a smidge at FWH and the rest at 5 mins. Ginger, orange peel and cinnamon about to go at flameout and then I'll chill this sucker down.

 

Irish Red Ale. Also turned my speidel into a closed transfer. It's not in the pic but i added a purge valve on top and will add the nor cal ball valve when they come in.

 

Just brewed an NE IPA. The AP NE IPA grain bill; amarillo, centennial, and galaxy (partly to clear our the freezer): and Nottingham (because I didn't get a chance to make a starter).

This is my first brew in two months. I took a break because of my wedding.

 

I've got three going right now, since ive recently added another bucket and carboy to the collection. 5 gallons of Hefeweizen and 1 gallon of red ale should be ready to bottle next week, and 5 gallons of milk stout that should be good for bottling at the end of the month. Cheers!

 

Just kegged my NEIPA today along with 8oz of dry hops
Picture with with out flash

Picture with flash.
She's def hazy lol also I cold crashed at 34 degrees for 48 hours

 

Bottled the Irish stout

 

My brewclub had an evening brew party where I brewed a mosaic IPA. Street lights were inop, so it was fun at the end cooling down the wort. Overall, a PITA but will likely do it again next year just for the camaraderie

 

Brewed up a redish / black IPA yesterday , V2 of a recipe that tastes just like a normal, pale IPA, but is colored with about 2 oz of black malt to give it some ruby tones. Hopped with citra and mosaic only, this one tastes like cotton candy.

Also threw a NEIPA on gas saturday night - 4 oz of citra amarillo and mosiac for a 2.5 gal batch... First time Keg dry hopping and I am pretty pumped to try it. Didn't take a gravity reading as to not loose a single drop of this tiny, tiny batch

 

Try again.Just found out photobucket is now charging.

 

I put together a recipe to consume ingredients. It's close to an ESB with one big exception; using WY2124 rather than a British ale strain. I've just been really loving making lagers lately, my last, a Märzen was probably the best beer I've ever made. Malts are: MO, Simpsons both medium and extra dark Crystal, Briess Copper, flaked corn and a splash of Chocolate. Hops are all EKG.

 

Got up early a couple of Sunday mornings this month to brew 2 helles bocks to enjoy after Christmas when we have family visiting. A special request from my brother, and no problem here as this is one of my favorite styles. Different grain bills for the beers, same yeast, traditional german hops for both. Should help us have a festive New Year's Eve & Day.

 

Brewing up a rye saison next weekend with styrian goldings and fermenting with Wyeast 3726. Planning to do another saison pretty soon after, maybe mid November.

 

Yeast starter going for Grapefruit IPA that I'm brewing this weekend.

 

Leftover IPA

13 liter
OG: 1.068
70 IBU

10% Wheat
2% Cara Pils

35 g Chinook, 60 min
25 g Cascade, 5 min
15 g Chinook, 1 min
25 g Amarillo, 1 min
25 g Nelson, 1 min

15 g Chinook, 25 g Amarillo, 25 g Nelson, dry

 

I'm going to assume that you meant to use "#" and not "%", which would be weird because your hop measurements are metric.

 

Added bananas and cocoa nibs to stout fermented with 3068 last night. Smell is incredible this morning.