What's Brewing this Weekend? 10/19/12

Whats the flavor profile from the Bugfarm blend like? Got 2 vials of BF6 and just curious what to expect before I pitch it into 20 gallons of lambic wort...

 

Hard to say without proper carbonation, but it's definitely pretty sour, with some funk, but I anticipate the funk to express more after bottling.

 

Thanks, that helps... Funny how some carbonation really makes everything pop. Every time I try my flanders from the barrel before I carb up a sample I think its awful, and then once carbed all the flavors and brett esters come out.

 

Bottling Bourbon Barrel Aged Imperial Stout tonight. I'm excited for this one since the base beer tasted so damn good out of the primary!!! I'll be stepping up a starter tonight as well. Going to brew a 3 gallon Brew In A Bag tomorrow of a Cascadian Dark Ale / Black IPA / Hoppy Stout... depending on how it comes out is what they style I'll call it... ha-ha.

 

Did a hoppy dark mild on Wednesday. Had a bit longer lag time on the yeast but its been cranking away for 2 days now. 2nd time brewing this one. I think its going to be a regular now!

Cheers!

DM

 

I get the pear earthy type notes from it. I think it would work well in an english beer like and ESB. I'm thinking about trying that at some point, maybe this spring. I pitched the London ESB yeast in the PA I just brewed with it, but used Am 2-row. So far it's tasting good, will know better in a couple of weeks when it's fully conditioned.

 

Thanks!

Would you mind filling me in on the hop timing?

 

Looking forward to finally trying my finished floral honey saison that I dry hopped with Amarillo, should be awesome!

 

Had to delay the smoked mild I was planning on doing last weekend, so will be making that one either Saturday or Sunday. Using nottingham dry yeast and essentially using the smoked mild as a starter for my yeast so that I can pitch my imperial stout onto the cake next weekend.

 

All my buckets and carboys are full, so I've gotta hang back a while. Last weekend we brewed a first attempt at a Belgian Wit. Others conditioning are: nut brown ale (10 gallon batch), pumpkin amber ale, and an imperial stout on oak chips. We just kegged an American Pale and a Pumpkin Porter.

 

smoked 3 lbs of sugar pumpkins today on over applewood and cedar. bottling blonde tomorrow and brewing smoked pumpkin porter.

 

2nd attempt at a Wee Heavy. Did one about this time last year that got infected and has lots of cherry, no caramel, slightly tart, thin, way over carbed. This one should be nice. All new recipe. Pale & MO base, MFB Munich, MFB CaraMunich 40 & 120, British Dark Crystal 75, and Roast Barley. Hoping for 1.096 OG w/ 2 hour boil. Doing an English Bitter f/ the second runnings. Both getting Challenger hops and a combo of 1469 W Yorkshire / 1056 American Ale. Should be big, malty, caramel/toffee, some dark fruits, nutty, clean, delish. Might toss some Cascade in the Bitter for fun.

 

I got a small starter going last night for an English Brown Ale I'll be brewing on Monday. To free up a bucket for that I'll be racking my 07 Vertical Epic clone into a carboy for a couple weeks of bulk cold conditioning.

 

I won't be making any wort but I do have a farmhouse ale that I'll start drying hopping with a couple oz of styrian golding.

 

Hit 1.015 OG and 4.8 gals. Might add a 1/2 gallon of pre-boiled water after fermentation is slowed up to drop the OG some and give me a little bit more beer - getting closer to what I originally wrote the recipe for. The Bitter was a little small clocking in @ 1.036 (After adding a touch of DME and 1/2# sugar). Dropped back on the bittering hops quite a bit and hit is with a Challenger and Fuggle combo.

 

No brewing for me. I brewed last weekend, expecting to be gone this weekend, but drank too much last night and didn't go on our weekend trip.

I have a bunch of "brewery chores" to do though. Racked and carbed up an apfelwein/cider today. Kegged it and backsweetened it with some white grape juice to take some of the 10% heat off. Got it back down to 8.7%, and the heat is more subtle. Hope to have it carbed by next Friday to take to the mountains before we close the house up for the season.

I kicked a keg of my Amarillo IPA, so I'm gonna clean it up, and rack my Maple Nut Brown Ale in there, and add some more maple syrup to taste at kegging.

I also have an oatmeal RIS in the primary from last weekend, 1.102, and it's down to 1.022 in a week already! I think it'll be done around there, or I hope so atleast. Taste friggin' AMAZING so far.. Really, really thinking about oaking/bourbon on this one for a little while, and then bottling it in some 750's and putting them away for random times. I just want to drink it right now out of the primary it taste so good right now.

I might have one or two more beers this year to brew..

Got my kegs full right now, and a diverse selection so I'm pretty content finally.. for now.

 

Ended up brewing an ESB (WLP006) Friday night and an APA (WLP007) last night.

 

Did you mean 1.105? Sounds like a good grain bill BTW. I was thinking about brewing a Wee Heavy later this year myself so I'm giving extra attention to references to the style. Been on a kick with the WL Edinburgh and that just seems appropriate.

 

Surely you've heard of the Session Wee Heavy (SWH), which clocks in between 1.015 and 1.020 OG. I hear it's next up after Black IPA for BJCP recognition.

 

Wrong! It's slated for consideration after the session IPA.