What are you brewing? (September 2018)

Mine is at terminal gravity in 3 days. Just dry hopped. Will keg in 3-4 days.

 

just wrap up nut brown ale

 

My Session finished at 1.012, or 4.6% ABV. Flavor is incredible! Currently in process of crashing now, down to 62 from 70. Will go from 62 to about 50 tomorrow and keg on Saturday most likely at around 40F. Burst carb and tap next Wednesday.

 

My buddy is getting me 10 lbs of paw paws, so will be brewing up a quick no-boil Berliner to ferment with them some way or another. Probably in secondary. @TooHopTooHandle hooked me up with some cultured yeast/bacteria from Plan Bee’s brewery, and I think it’ll work well for this one!

 

Finally able to take a day off to do this..

Went with the yellow-balanced water profile. Also featuring Cluster hops, another first for me, to complement the 6row. Pulling out the old-timey ingredients.

 

Kegged the session today!

 

Look Delicious, what yeast did you fermented with ?

 

WLP066 London Fog. Only my second time using it... Both times a really nice result though! I dig it.

 

Mashing in the Dark Mild.

Cheers

 

Just mashed in my split batch gluten free NEIPA. Bit of Columbus for bittering and then all Galaxy in the whirlpool.

Beer 1 will be dry hopped with Amarillo, fermented with S-04, and have lactose for body and sweetness.

Beer 2 will be dry hopped with Mosaic, fermented with M36, and have maltodextrin for body.

 

Brewed a Steam beer-esque brew today. 98% Vienna and 2% caramel pale malt. Cluster hops at around 35 calculated IBUs with two additions: 60 and 5 minutes. Mangrove Jack M54 yeast.

I figure a brownish golden color seems appropriate with the reference to Munich beer that one finds in Wahl and Henius book. The gravity came out a bit high so I diluted the wort slightly to around 1.057 (as per the brewer's friend calculator at least). I'll be interested to see how the yeast performs and what sort of flavor I get from it.

 

So, I'm a total dumbass. Brew went well, hit my gravities and volumes just right. Was a little short on lactose but no biggie. Been feeling good for a few hours, and then it hit me....I pitched the same damn yeast in both fermenters . So, now I will basically have 2 beers that will only be different by some dry hops and a little lactose. FML. I just keep walking around shaking my head. Fuck!

 

Maybe not what you wanted but still sounds good. Nothing wrong with 2 beers having only 2 different variables. Really let’s you taste the impact of those ingredients.

 

First of a two-step starter of WLP830 for a Munich Dunkel I'll be brewing this weekend. Going to try Barke Munich with this one, which will be used alongside Barke Pils. Carafa III will be used for color, cold steeped and thrown in at the end of the boil.

 

Brewed (Sep 2 & 3) and bottled (Sep 16 & 22) a NEIPA and my annual stout. NEIPA hops were Citra, Azacca, and Cascade. A few months late on my stout - usually like to brew that at the beginning of summer and let it sit until winter. I still have some from last year to tide me over until later in the winter when this one is ready.

 

Got a 2.5 gallon keg and a 3.5 gallon fermonster so I can start doing small batches on the stove top during the cold months. Trialing it today with an all pils mash for a Belgian single with mandarina Bavaria and 3787 yeast. 30 minute mash and 30 minute boil.