What's Brewing November Edition!

That's what I heard. So I guess I should treat it somewhat like Columbus?

 

finally got around to ordering the Barleywine kit and should be brewing it here in the next week or two. Gonna have to sit on this bad boy for a few months, thinking about bottling it around Feb.
Already decided on a name, "Mike's Mike's Wet Wet Panties Panties" in a tongue in cheek reference to the Veil.

After that a pretty standard 5% simcoe pale ale for xmas sharing.

 

I would think that's a good way to look at it. Definitely has a more "wild" edge than Columbus, though.

 

Bottled NEGraff. Accidentally spilled a some extra acid blend into the bottling bucket, so a bit more tart than I wanted, but should still be good.

 

Brewed up a Surly Bender clone recipe last Saturday. I tweaked it a bit to tip it more towards a UK Brown Ale style (swapped Maris Otter in for the base malt instead of two-row, and used WY1028). This will get some coffee beans next week a few days before bottling.

 

Got a big 1bbl brewday planned with a couple of buddies next weekend, so I thought I’d knock out a small one this week! 13 gallons of Oat Pale Ale with all Citra and Amarillo.
I’ve had a couple of old 1/4bbl kegs lying around that I’ve meant to convert to fermenters, but have been lazy. 15 minutes left in the boil, rinsing the caustic out of my carboy and it just cracks! So it was a race against the clock to get both kegs stems out, cleaned and sanitized before the chill was done! Happily fermenting now.

 

Simple grist for a brown ale I'm doing tonight?never made a brown ale before... anyone can critique this?

 

Bout ready to keg and lager a german pils that I added a decent amount of Wakatu hops at FO, magnum for bittering rest Saaz in boil. Used the Imperial L17 Harvest yeast which is supposedly Augustiner yeast. Last two batches were WLP860 which is again supposedly the same yeast although the WL temp recommendations are different?

Was hoping for a little Lime character from the wakatu.. we’ll see

Has anyone ever added hops during fermentation in a lager? Just looking for more of a flavor impact more than aroma.

 

1st generation Roeselare? Which beers from The Bruery and Lost Abbey?

Only reason that ask is that 30 IBUs will inhibit your lacto species and if you don't have a healthy amount P. damnosis, you might not get much acidity. Especially if you are using 1st gen. Roeselare.

 

Yeah, I know. I’m looking for more of a mellow Lacto presence and my hope is the IBU’s will hold it back.

 

Hopefully that will work out. The only way to really dial in something like this would be blending, though.

 

First lager/starter of the season...didn't take into account Global Warming , but a ghetto swamp cooler should get me in the ballpark until the garage cools down to ~ 55*F...lagerator should be full in a couple weeks.

 

Brewed an ESB with a twist two weeks ago. The twist is I pitched a lager strain, 2124 to be specific. Malt: MO, Copper, pinch of chocolate, flacked corn, C60 & C120, and hops: all EKG. I just just finished the diacetyl rest and now I'm cold crashing. After a few days CC I'll keg and lager for 6 weeks-ish.

 

Brewed the Russian Imperial Stout today, and had a bit of an issue. In trying to keep track of my 22-month old, I paid less attention to the mash tun draining into the boil kettle. I ended up draining way too fast, and my pre-boil gravity was about 9 points low. A few points low and I just let it go, but with 9 points I felt like I needed to adjust with some DME; this was the first time I've done it. I used the calculator in Beersmith to determine how much DME to add. Apparently the calculated amount might've been a tad too much. My OG was about 4 points too high. Oh well; lesson learned. Next time I'll let the kid run wild during the critical parts of my brew day

 

Chilly brew day here in Tennessee. Mashing in on an English Barleywine right now. 94% Maris Otter, 4.5% british dark crystal, 1.5% acid malt for pH adjustment.

I'll also be racking a porter onto cacao nibs, vanilla bean, ancho & guajillo chiles for a week.

 

I think the grain bill will work fine, although I'd maybe cut back on the brown malt a smidge and sub in a bit of darker (75 L) crystal. Cheers!

 

Brewed a Mocha Porter today.

Golden Promise (80%)
Brown Malt (5%)
Pale Choc (3.8%)
Bairds Choc (3.8%)
Coffee Malt (2.5%)
Lactose (5%)

Northern Brewer Hops and Irish ale yeast.

Cold brew and Chocolate extract to be added before bottling.

 

Really enjoyed an Andechs Vollbier Hell last night. Anyone used the German Lager X yeast (or the BSI Andechs yeast)?

 

Just dove into a second batch this month. I’m brewing an American Wheat Beer. It will be called Breakfast of Champions.. get it like Wheaties...