What's Brewing? (In Your Mind)

This (Achouffe) is my favorite strain so far for Belgian Pale Ales.

 

It’s also awesome for beers you’re going to secondary with Brett. Anchorage ferments it at 78 for one of their Brett Saisons and I really do think it’s the Sacch strain on Hill Farmsteads farmhouse beers. It combined with TYB-184 is as close as I think you can get to their beers.

 

I haven't done a high gravity extract batch in years, but I'd figure the main thing to worry about would be high FG and darker color. If they're all lighter extracts, maybe add some D-90 and use a higher attenuating English strain for an old ale? Or just roll with it and use 3711 or whatever for a super saison?

Depending on how the Dubbel Mild w/ Voss Kveik I'm bottling in a couple of days tastes, I might just brew up a kitchen sink stout w/ HotHead or Voss to use all this malt up.

 

too many things.
+1 T-58
so many requests for a big october get together like,,
a new smoked stout liquire
IRS with nibs and aged on apple wood
tooooo many pales/ipa
blueberry quad
smoked raspberry blond
and the usual stouts
orders in 3 bags marris otter, 1 german pills

 

Appreciate the input.

It's gonna be dark, which is alright since I’m definitely not shooting for a particular style.
This will be my second GROTTO brew (Getting Rid Of The Tired & Old) from antique stuff that I recently re-discovered and decided to use instead of tossing. If the results are “bad”, then c’est la vie and the only thing I’m out is time.
The first batch (bottled two weeks ago) is “not bad” and surpasses “okay”; nowhere near being a dumper. Used old (by years) CBW Golden Light. OG was low, FG was higher than hoped. It’s dark.

On hand;
Fermentables - 13 lbs wheat LME and ½ lb Munich LME.
Yeasts - (1) US-05, (4) WB-06 and (1) T-58. Two of the WB-06 are past their best by dates, all other sachets are current.
Pellet hops - 1 oz each German Tettnang, NZ Green, NZ Pacific Jade, Crystal, Chinook. Ample quantities of Azacca, El Dorado, Styr. Golding Celia, Hull Melon, Willamette, Hallertau Blanc & Tettnang US....and yes, the ample quantities came from 47Hops.
Various flavorings; bitter & sweet orange peel, tangerine peel, coriander, grains of paradise. Heck, might even go loco and steep some fresh basil buds just to see what comes of it.

Trying to build from what’s on hand, but after some quick reads on 3711 it sounds appropriate for this time of year with my limited ferm temp control. Plus it looks like it’d work well with some of the add-ins I have.

 

Thinking about a light pale ale that will be exclusively hopped with el dorado and racked onto frozen pineapple with some lactose. Not a milk shake ipa cause I’m prolly not gonna use vanilla, wheat, or oats in this beer. Thinking something simple like pilsner and some carahell.

 

I have used both of these yeasts recently and while both were passable, neither were sufficiently evocative of my favorites, WLP 565, WY3724, and WLP 585. Sure, the whole can be greater than the sum of the parts, but... I am skeptical.

Currently, I am boiling a grisette de saison wort and I will be pitching Imperial Organic Rustic, allegedly the equivalent of WY3726. Never used these before. I saw you liked 3726 in an old post, so I am hoping that our common ground on other saison yeasts will ring true for this one.

 

Trying to plan a copper ale. Yet no matter how many times I shoot for copper, it always looks more brown to me...

 

Yes, I used WY3726 in the distant past and I thought it was a good yeast for a Saison. I tried to obtain WLP585 last summer but needless to say I failed (since this yeast is discontinued. So I bought 3726 last summer instead. This yeast made a fine Saison but.... this batch had too much banana for my preference and it did not attenuate as low as I prefer. Maybe this last (summer 2017) batch was an anomaly? Based upon this last batch I prefer to not use 3726 in any future batches.

Please let me know what you think of your 3726 beer.

As a FYI I visited the White Labs booth at HomebrewCon and once again pleaded that they bring WLP585 back. Needless to say but this latest round of pleadings was ineffective. WLP585 is gone, gone, gone.

Cheers!

 

Did White Labs provide any further explanation for dropping 585?

I’ll let you know what I think of IO’s Rustic, and by extension, 3726. It sure was quick to start fermenting. That’s about all I can say at this point

 

I’ve used it a few times. Doesn’t ferment like 3711 or belle saison but it definitely has a better flavor profile to my palate. I mash low (148) and use table sugar to dry it out. French saison yeast can be mashed at 160 and will still finish at 1.000

 

The same explanation that they sent me via e-mail: this product is a bitch to produce.

Cheers!

 

At the risk of being naïve, do you or others have any ideas what could make it so problematic?

 

No specific details were provided to me; I was just told it was problematic to produce.

Cheers!

 

My plans are in about the usual state. I've got an angel on one shoulder telling me to stick to my main styles (which for me is basically sessionable British and American ales and porters), re-brew and tweak recipes, get to understand the core ingredients better, and keep up a stock of nice drinkable beers to share with non-beery friends and family. And then there's a devil on the other shoulder pointing out all the fun I could be having with exotic and historical beer styles, unusual malts, funky yeasts and daring combinations of flavours if I'd only stop being so boring. In practice I'll probably end up swinging between the two.

 

Why not?

It's all good!!

Cheers!

 

For me? My “to brew” list looks like this which believe or not, typically stays pretty accurate... If anything, slight rearrange if need be for whatever reason.


1.) Munich Helles (to be brewed 6/14 or 6/15)

2.) My House Pils (brewed about two weeks after the Helles) - I rotate the two hops used between each iteration.

3.) NE DIPA of some sort (7-8% ABV)

4.) Festbier/Oktoberfest for a late Sept/Oct tapping

5.) Bitter/Mild or something comparable

6.) Likely another Pale/IPA (5%-ish)

7.) House Pils Again

 

What!?!

Only one batch of a 'NEIPA' beer among that list of 7 batches?

I felt a disturbance in the force!

Cheers!

 

i just got back from poland and have a killer session ipa on tap with cashmere and el dorado. Id love to brew another session ipa but its really hot here so im thinking id be better off brewing a saison. Wish i had some hothead yeast because ive been meaning to try it. Ive also never brewed a saison so maybe 5 gallons saison 5 gallons us5 session beer and hope for the best 05 seems to ferment pretty clean no matter what i do to it If i went that angle any suggestions on hops to use grain bill etc?

 

What can I say... There is something about pouring a well made German Style lager that just does it for me! As much as I do love *good* NE IPA's, I typically only have one hoppy offering on at a time out of my four taps. It's easy enough to run to a store to grab a well done IPA around here, but not so easy to find a fresh Helles, Rauchbier, Festbier out of season, etc... So that's what I brew!

The other three taps include at least one Pilsner at all times if possible, probably my favorite style. (Prima Pils is on right now from Victory as I didn't have one in my pipeline and it is a favorite of mine). I must admit, I don't think I can go back to cans/bottles after having Prima fresh from the keg!

Then the last two being one rotating lager style beer (Rauchbier, Hefe, Marzen, Festbier, Dunkel, Baltic Porter) and the final handle whatever else I got going on, such as Imperial Stouts, Porter, Bitter, Sour, etc...

At this moment, my four on include:

Rauchbier
Festbier
Prima Pils (Victory)
NE IPA

My type of lineup!