What's Brewing? (August 2018)

Sure, but taste it in 1 week , might b enough then.

 

Brewed up the Hefe on Saturday for my wife to take to the music festival. 22 gallons. Did a concentrated boil and diluted in the fermenter... 5 corny kegs... covered in strainer bags to keep the bugs out, then a plastic panel in the fridge so the condensation doesn't drip in and the unfiltered air doesn't blow straight in. Was creeping out the kegs yesterday. Gonna seal the kegs up and let them finish and force carb on there own.

 

Tapped a DIPA today



(OG: 1.081)

 

Brewed up 10 gallons of a cascade wet hop pale using cascade pellets at 60 and 8 oz wet hops at 20 and 5.

 

saturday is double oatmeal stout, sunday is IRS, Monday is Standard IPA. Gotta restock.

 

I'm in the same boat here. Just went on 2 vacations and blasted through my whole supply.

Gonna bottle 2 juicy APA's tomorrow (1 Mosaic, the other Galaxy & Nelson). Sunday I'll be brewing up a Hoppy Amber based on Zoe....awesome Fall beer. Later in the week I'll add a Milk Stout to the roster. That should keep me happy for a while.

 

Just checked on my Belgian dubbel 3 days after pitching 3787. Fermentation is slowing down but damn my basement reeks of sulfur! Getting the stink-eye from Mrs. Buck89 tonight...

 

I brewed this on Saturday. Still bubbling away at 4 days in primary; I've kept the temperature probably a bit low. Ramped it up slightly now that things have slowed down a bit.

I'm trying to get this thing grain to glass in 2 weeks, which is about a week less than normal for me. I plan to rack it off the yeast into a keg to dry hop for maybe 5 days, including a cold crash, as soon as I reach terminal gravity. Then transfer to a serving keg, and I'll have only have a few days to carbonate. I'm usually a "set it and forget it" guy, but I may have to give it something extra this time.

 

Two big stouts. Damn Gorm. What’s your IPA?

 

Just racked my milkshake ipa on to vanilla beans that I cut, scraped, chopped, and let them soak in vodka for about 3 weeks, a blend of mangos, blueberries, and strawberries that I pureed. Also racked onto the second dry hop which included 2oz of Denali and 2oz of El Dorado. This also had 1lb of lactose added last 5 min of boil.

 

i call it the working mans ipa, or the "on call" ipa.
10 lb best ale malt
.5 L60
.5 carapills
columbus 1 oz 60 and 5
chinook 1 oz 30 10
cascade 1 oz 15 5 10
cenenial 1oz DH 4 days

6 gallons finsihed volum, not to strong so i can have 2 and still answer the pager at 2 in the morning.

 

I count 8 ounces of hops total. Not too shabby for a non NE style IPA, but only a one ounce dry hop? Any particular reason for so little?

 

the working mans ipa is rather popular with my non ipa pals. there is plenty of scent and taste for these drinkers and for me. otherwise, I would use more. my last ipa had 3oz each of galaxy and citra in the dry hop. scent is loud as is the taste and extra bittering. the above mentioned guys are not accepting of it so I make those for me and others. I make all kinds.

 

Fair enough. Makes sense.

 

Just brewed the 4th and final beer for my big bbq party in a few weeks. The Hefe joins a Märzen, Helles, and a Brett brew. The Hefe will be out of style, with citrus flavors. Although no juice added, it will taste radler-ish.

Really feeling dialed in making beer, which is a great feeling. Last three beers, I've brewed more efficiently, shortening my brew day, and nailed all: mash temps, volumes, and gravity!

 

Two words that send homebrewers back to bed to hide beneath the covers: bottling day!

I've had kegs of saison and averagely imperfect dubbel sitting off the gas and out in the ambient temp for a couple weeks because there was no space in the keezer. I decided to bottle the remaining 2.5 gallons of black currant melomel, and the also the rest of my English porter and bitter so I could move said Belgians to cold storage and get them ready for serving.

Probably should invest in more keezer space and find more beer drinking friends.

 

Yesterday I brewed a Biere de Mars. I know it's not March, so maybe it's a Biere de l'ete (beer of summer?) Two new things about this beer. I followed the guidelines from the "Make your best Biere de Mars" article from beerandbrewing.com. The author says to toss a few ounces of unmashed wheat malt into the fermenter, as apparently there's lactobacillus on the grain, that'll give it a bit of sour. Seems interesting enough, so I went with that idea. The second new thing for me, was pitching yeast I'd harvested from a previous batch. The yeast was from a batch I transferred to keg last week. It was my first time harvesting yeast. The yeast seemed to look good, and I think I pitched plenty of it. I'm a little concerned, though. I always make starters, so I'm used to seeing activity by the end of day one, or at the latest next morning. I didn't make a starter with the harvested yeast. So far there's no activity with this beer. It's been about 30 hours. I usually crash and decant my starters, but they never sit in the fridge for more than about 12 hours. The harvested yeast was in the fridge for a week. Would you expect it to take its time getting started? It sat out for a couple of hours before pitching, so I don't think there was a big difference between its temp and the wort temp. Of course I'm freaking out a bit. Ha ha!

 

after a big weekend of brewing and company, I find my supply a tad short, soooooo, house pale tomorrow, and double batch Wednesday of ipa and the Belgian blueberry. no company for a while, I think, so we will get the celler back to a proper beer celler.

 

Brewing a 3 gallon test batch. Attempting to clone Short’s Anniversary ale. For those not familiar, it’s a hoppy wheat wine with green peppercorns and blood orange. I’ve always been a fan of this beer, and been meaning to clone for a while. Going to scale back the abv though, so I guess it won’t really be a wheat wine.