What's Brewing? (February Edition)

That looks great @Curmudgeon! How close do you think you got with the real deal?

I hope to tap mine later this week... Currently carbonating naturally in the keg and it's almost near the pressure I need. As soon as it stops building I will be throwing the keg into the keezer and cracking into it ASAP! Def let you know how it turns out!

I have a fresh DDH Farnsworth Street to compare it with side by side, appearance wise, since it is the same aside from the Vic Secret v. Galaxy hops. I'll grab a picture of them together when tapped.

 

Thanks! No Congress St. on hand but I'm hoping to drop by Fort Point this week to pick some up (if it's available)

 

Trying something a little different today; a 15 gallon batch, 10 of APA and 5 of saison. Pale ale base malt for all with Magnum for bittering. Adding hops with the yeast NEIPA style, Chinook and Apollo for the APA and Saaz for the saison, then dry hopping with Citra and more Saaz respectively. Also adding 1lb of sugar to the saison portion to dry things out. Let's see what happens!

 

Conan was the house yeast at the old Alchemist brewpub, and at VT Pub & Brewery before that. John Kimmich claims it will ferment as low as 50F with much lower ester production. From personal experience I can tell you it makes excellent stouts and porters when fermented in the low 60's F. I suspect it would make a decent blonde or cream ale if you keep it cool enough. I would shoot for 58-60, especially early in the fermentation. It might need a diacetyl rest at these lower temps.

 

Very helpful respons, thank you. If I can get a partner to come over and help I may brew a double batch of mostly pilsner and some c10 or carahell. Hop with loral and split two 5 gallon pitches between lager yeast and he other Conan... for science. Unfortunately my brewing system currently does not use pumps so I definitely need some muscle to help lift the mashtun so we shall see.

 

Bottled the ad ass Burton ale. Finished kinda hi, will have to watch it close. Tommorrow. Bottleing Belgian blueberry

 

Mashed in 91 percent pils, 4.5 percent carahell, 4.5 percent Munich. Distilled water with 0.7g/gallon calcium chloride and lactic acid 2.5ml. Will be sparging with 4 gallons distilled and 2 gallons filtered dechlorinated tap.
.5 oz loral 10.2% @60
1 oz loral @15
Whirflocc
2 packs 34/70

I just realized I went from metric to standard measurements way too much. Working in healthcare I only use metric so I don't know why I continue to use ounces and gallons.

 

So twice now I've had to clean up after my RIS fermenting the past two days... Today I got home with Stout all out of my ferm chamber and onto the floor (didn't have the plug in place on the freezer). So much blowoff that it overflowed my sanitizer jar... Ugh!

Replaced the fluid again but this time put the mason jar full of sanitizer into a bucket so if it overflows again it wouldnt make such a mess. Live and learn!

WLP007 is no joke, easily the most insane fermentation I've ever witnessed. No comparison!

 

Getting ready for a Special Bitter and English Porter split.

 

Busy week

Just kegged my all Aussie IPA
Rahr 2 Row/GP
Carafoam
Carared
Enigma/Galaxy/Vic Secret
007
7%

About to crash my CRRASS IPA
Rahr 2/GP
Rye
Carapils
Acidulated
Citra, Riwaka, Amarillo, Simcoe, Strata
A15
6.4%

Brewed a Pale with The Yeast Bay’s Hazy Daze beta release. Wicked underpitch and ferment at 70 per their instructions.

Rahr 2/Mo
White Wheat
Acidulated
CaraRed
Centennial, Riwaka, Citra Galaxy

Brewed another 6.6ish percent IPA
Rahr 2/GP
Carafoam
Carahell
Acidulated
Amarillo,Centennial, Citra, Bravo
4.5 gallons in a carboy ferment @ 60* S0-4
1 gallon T-58 @ 70*
Might blend them back together, might not

Lastly another random experiment with K1V-1116 wine yeast in a beer. Did one a few weeks ago primary at 60* that finished at 1.020 that now has the TYB Lochristi Brett blend for a few months. Ferment was so clean, interested to see how it turns out.

This one is more of an all Mosaic Pale Ale recipe with a bunch of 2016 Mosaic I need to get rid of.

Rahr 2/GP
Carapils
Carastan
Acid
Mosaic pellet/Cyro
K1V-1116 at 68 ambient.

This yeast is supposed to provide some great stone fruit esters, we’ll see. Mashed allowed and longer so should ferment to normal FG for a pale.

 

Bottled all Vojvodina hopped ESB. At bottling, it's spicy and woody, a bit more aggressively bitter than Empire was in the same recipe.

 

Getting ready for Thursday's English Bitter. 11 gallons, MO Glen Eagle's, British Dark Crystal, Carastan, hint of Black Malt, Styrian Bobek and Aurora, Imperial Yeast's Independent.

Taking 1/2 the batch and adding this to it: Black Malt, Chocolate Malt, Dark Crystal to go for English Brown Porter.

 

2nd brew day this week. Saison(pils, Munich, flaked wheat) with hallertau MF and sterling. 3726 yeast. Orange zest at flameout.
Gonna be good!

 

Delicately dry hopped Nelson Sauvin lager with Saaz in the boil

 

Spunding an American pilsner right now that I brewed Monday and started fermenting Monday.

 

Hopefully I did this right. Sorry started fermenting Tuesday. Gonna rest at room temp for a day. Then back to the ferm chamber at 48 for a few weeks. Do I have to cold crash this or just stick it in my kegerator to condition?

 

Kegged the Hefeweizen for next Sunday’s party. The Pils and Toasted Ale are cold crashing and will be kegged tomorrow. Found a homebrew club member kind enough to loan me 2 kegs since I only had 1 empty. Working on building my trash can kegerator. I will post pics of it when it’s complete.

 

I'm not sure I'm following. Normally you would spund in the keg to finish fermentation, so that the last bit of fermentable sugars are turned into carbonation.

 

Yes, it's in the keg and wasn't at final gravity so it was still fermenting with a healthy Krause. I transferred to the keg but am leaving at a warmer temperature as a sort of diacetyl rest before I put it back in the ferm chamber to lager. Is this not correct?