Brewing Activities? (March Edition)

Thanks. It's DDH with 6oz of total hops. 3 gallon batch. I dry hopped in primary and again in the keg. I made a starter with intermittent shaking.

 

Don't think this warrants a new thread... has anyone brewed a Belgian pale ale with 3726?

 

Picked up 2 tanks CO2 today and am pushing beer (and cider) through the keezer again. Check in on my cream ale, as I hadn't had a chance to evaluate whether it carbed up much before my tank kicked. No, it did not. Flat as a pancake.

 

Kegged my NEIPA today using my my keg fermenter.



A 2.5 gal batch, dh in the primary on day 3, let pressure rinse to about 13psi then chilled to 45 degrees for 4 days, then today (day 14) transferred to serving keg with .50 oz cryo N2 Citra. Used London 3 yeast and beer has finished at 1.020. Prob let set at room temp for a few days then tap it.

 

Got a starer going for a Dubbel that I have been planning for a while as I worked through Brew Like A Monk. Perhaps poorly timed, but it will be a lot of fun to compare my own simple recipe of 75% Belgian pils, 4% each of Special B and Aromatic, and 17% golden candi syrup to what the collective wisdom conjures. 28 IBUs between Hallertau as bittering and Tettnang at flameout.

 

Brewed up a white wheat and Comet hoppy Kveik/Norwegian farmhouse ale this morning for a club SMaSH comp that's coming up in April...smelled fantastic going into the fermenter!

Cheers

 

Finally got around to doing some beer related things this weekend. Cleaned all my beer (and soda) lines and washed a few kegs. Then bottled a sour that had been on cherries for 12 weeks. There were two 3 gallon carboys that were the remainders of sour blondes that I had previously blended 50/50. Smelled and tasted amazing at bottling, and looking forward to it carbing up.

Also worked on organizing my equipment and doing a bit of spring cleaning, which then led to sorting/organizing my cellar, throwing out old beers I'll never touch, and giving away bottles to a friend who is just getting started in brewing. Looking forward to brewing something next weekend.

 

100% malted wheat?

 

Whipped up a wet-hopped ale on Saturday. Unfortunately the only yeast in the house was Coopers, and the LHBS wasn't going to be open for 3 days, so *shrug*...

Just went for something simple with whatever I had in the cupboard to have the hops at the forefront. That being said, I have no idea what variety of hops they are - they were 2 different types harvested from someone's rental property. I have about 1kg in the freezer I can use for dry-hopping in case it's not hoppy enough

Recipe was:
1.7kg [3.75 lbs] Coopers Real Ale (hopped LME)
1kg [2.2 lbs] Pale DME
0.5kg [1.1 lbs] Wheat DME
0.2kg [7.1 oz] Homemade Treacle
0.2kg [7.1 oz] Chocolate Malt (steeped)

150g [5.3 oz] Mystery Hop A (at flame-out)
150g [5.3 oz] Mystery Hop B (at flame-out)

Est Stats:
OG: 1.055
FG: 1.014
ABV: ~5.5%
IBU: 44

 

So I definitely rushed this brew a bit, but I wanted to have it ready to bring home over the Easter weekend. I dry-hopped on day 6 and bottled on day 8. Gravity was at 1.011 at that time. On day 11 (yesterday), I tried the first bottle. While still a little under-carbed, I'm happy with the results. While the mouthfeel certainly isn't fooling anyone, it wasn't watery. I may sub in some flaked oats if I do this again, but I'm pretty happy with it as is.

It turned out pretty hazy despite not employing some of the typical NE IPA tactics (no flaked oats, no flour, no low-floccing yeast). I'm guessing thats due primarily to being young and from doing a 30-min hop stand.

 

Attacking this ************* pilsner recipe that has been loaded with diacetylx2 attempts. Dumping current batch. Making a starter of some 34/70 slurry I collected and gonna pitch an additional 2 packets of dry yeast. I will be drinking homebrewers pilsner this spring if it kills me. Brew day will be Thursday night.

 

Slurry coming from the batches giving you diacetyl problems?

 

Yes the second batch was new yeast. My process is the problem not the yeast. When I tasted the decanted beer off the slurry jar I did not taste diacetyl. I got messed up not letting it ferment in primary long enough when I transferred to spunding keg. I don't really think it will be a problem, are you suggesting to not use the new starter from the old slurry?

 

Im not one to tell someone how to spend their money, but you'd save a lot of money buying hops in bulk from Yakima Valley or somewhere similar...

 

Morebeer hop prices just dropped immensely. Don't like that they don't list crop year though.

 

I got an email from them earlier today saying they have a new Hop Market where they're going to put some stuff on sale each Monday. Maybe it was that?

Mid boil on my first dubbel and my hydrometer took a nosedive to the kitchen floor after taking preboil SG and volume. Thankfully I got that, so I can at least estimate OG after boil off. Guess I'll have to call this one Dubbel Back Flip!

 

Very true but I rarely brew hop heavy beers so I buy 1/2lbs or ounces as needed from the local store. They’re 4 miles from my house and good people so I tend to give them my business rather than the mail order place across the country.

 

I spend a good amount of money at my homwbrew store but they want like 30 dollars a pound for hops. That's insane.

 

Pulled a sample of my big RIS (12-13%) out of my whisky barrel... It's been in for three weeks now, so I wanted to do a quick check as people have mentioned small barrels offer their goodness quickly. Pulled the nail and sampled about an ounce.

Beer is tasting fantastic. Quite mild on the barrel front, so I will check back again in a few weeks. So far, added a very nice dimension! Has faint vanilla notes, even lighter whisky and oak thus far. Tasty!

The base is phenomenal. Once that barrel character picks up a tad this one will really be special...Love the mouthfeel, so velvety and smooth. FG was 1.028-1.032 if I recall (don't have my notes with me at the moment).