What's Brewing? (January Edition)

Bottling a hoppy blonde using all HHF Crystal and brewing an ESB using all K&K farms Empire

 

Brewed my "Dubbel" today. Belgian Pilsner, Carawheat, Special B, Aromatic and 11% D90. I call it a "Dubbel" because the grain bag was missing the sticker for the last .75lb of Pilsner so either my grains were short or my new Sous Vide/BIAB system has terrible efficiency because I ended up at 1.052.

So it'll be a sessionable "Dubbel"

 

First brew weekend of 2018. Today it's a Bier de Mars and tomorrow my go to pale ale. My winter ales were a bit of a disappointment. A little high on the conversion temperatures I'm afraid. So I am putting the winter behind me and brewing for the spring season.

And speaking of spring, it was sunny and 50 degrees today. False spring probably, but what a day.

 

bottleing irish stout and tetnang lager

 

I’m halfway through the mash on a northeast style pale ale. I’m shortening the boil to 30 minutes and planning a whirlpool with Mosaic cryo hops. Should be interesting.

 

Finally bottling my new new dogtown pale ale. Whoever helped BYO nailed the malt flavors. Cascade and chinook make it more piney, but the HHF chinook isn't throwing much pineapple as advertised either. The beer certainly is delicious, but leans towards a pine drops clone.

 

@utahbeerdude

2 packs is just fine for a 5-gal batch. I've used two and had very quick, clean lager fermentations. Unless your doing a high gravity lager, then you may want to bump up to three.

 

5 gallon batch into a 6 gallon fermenter, 1.055 OG. Shouldn't need a blowoff tube, right?

Heh.

I should've thought about that before raising the temp to 69F.

 

Yes I do. Rehydrate in boiled and cooled water (2 cups worth?) at around 73F per the instructions and let "proof" for 30-60mins before pitching. I pitch and ferment my lagers at 48F.

My lagers typically hit FG in 5-7 days when I have used 34/70.

 

Today, dipa with cascade, chinook, nugget and centenial. All home grown

 

Brewing up some marris otter with wheat/oats/cara40 base for another pale ale. I bought some imperial organic barbarian yeast so this will be my first time using proper yeast. Targeting for 4.5%. Will hop with centennial and citra.

 

Yesterday (1/14) was an imperial wheat ale with Centennial and Wai-Iti hops. Previous weekend was a pale ale with Centennial and a Nut Brown ale with Fuggles.

 

Yes, 2 should be enough. I used 3 just to see if it would make a difference and they were free

 

Wednesday brewing the "wheres my ass Molley" mole brew.

 

Brewed a breakfast stout last week that is still in primary. Brewed a Motueka best Bitter today. Maris Otter, torrified wheat, c-60 and Simpsons DRC. Wyeast 1469 is amazing for this style.

 

So yesterday my Berliner hit a souring pH of 3.32-3.33 which was right where I wanted it. Continued with the hour long boil, 0.5oz of Belma at 5-min for a few IBU and cooled/racked to fermenter. Pitched two rehydrated packs of US-05 and holding at 67F.

For the raspberry addition, I upped the total to just over 3 lbs. I will pasteurize at 150F for one minute or so before adding the slurry to the keg directly in a paint strainer bag (well, what is still solid after pasturing). Will just leave the raspberries in there and allow it to spund/carb as the yeast goes after the raspberry sugar. This way, I can try to hold in all that raspberry aroma and carbonate at the same time.

 

Just bottled my first Coolship beer.
This was a turbid mash, long boil, then cooled overnight in my coolship. After two years I racked it onto 12 pounds of fresh picked, Maine raspberries. Three months after that I bottled it; I even filled some mags!!