What's Brewing? (August 2018)

Kegged up a NEIPA today & brewed up my pseudo Belgian NEIPA.

In the keg, GP + Flaked Oats. Citra, Mosaic, Vic Secret, and Simcoe. Conan yeast. Gonna be a winner in this household,

In the fermenter, Pils malt, Flaked Wheat, Flaked Oats. Enigma, Nelson Sauvin. Belgian + Kolsch yeast. We’ll see what happens.

 

Brewing yet another clean up ipa, this time with a little L60, victory and flaked rye.

 

I'll also be bottling my hoppy Amber modeled after Maine Zoe/Tree House Ma.....aptly called
MA-nnabee. And I will be splitting my milk stout, some on coffee and some on cacao nibs and the other bottled as is. I will have a nice selection for football!

 

My wife’s favorite beer is Dogfish Head 90 Minute. I’m brewing a variation on it with no crystal and an extra WP addition

 

Daughter just went to bed at 10pm EST so I’m brewing up a short time amber lager. 30 minute mash and 30 minute boil. Grist is pale malt, crystal 45, victory and a touch of chocolate for color. Beer will be served at made in America st festival in philly. Hope to see the likes of @JackHorzempa there possibly?

 

How is your efficiency with a 30 minite mash???

 

That is this weekend (Labor Day weekend), right? I will be away this weekend.

Thanks for thinking of me!!

Cheers!

P.S. It is my understanding that the Yards Real Ale festival will be occurring this fall (November?) If this event occurs I will be attending. Maybe we could meet up there?

 

About 68 percent. I just threw in some extra grain to get the extract I needed. I literally winged this entire process since I’ve never done a 30 minute boil. Ended up get 1.054 so I was pretty happy.

 

The festival is September 22nd.

 

Also that would be cool. I think I will be in Wilkes barre the weekend of yards.

 

I will be in Cape May then.

Hopefully we can meet up at Yards if you aren't away when that occurs.

Have you seen a finalized date for the Yards Real Ale festival?

Cheers!

 

Not yet. I’ll keep my eyes open. I do enjoy yards so that would be nice to go.

 

Waiting patiently for this keg of sugar-carb'ing Belgian Golden Strong to reach and settle at ~56 PSI, then into the keezer.

 

What's the reason for the high psi.

 

Cause then once he cools to desired temperature his keg will be perfectly carbonated.

 

Yes, I'm carbonating with enough sugar to hit ~4 volumes. At 74F, that means it will reach ~56 PSI. I'm using sugar (rather than force carbonating) to simulate bottle conditioning, and to reach the target ABV. At high CO2 levels, the priming sugar becomes a fairly significant ingredient in the overall recipe.