What's Brewing - November Edition!

Imperial Sweet Stout today.

 

MORE cider. What can I say.... I happened upon some more juice. And now only after I pitched did I remember that I was going to play around with different yeasts. Oh well. It will just have to turn out stellar with the good old standby, Cote des Blancs.

 

I feel the need to remind you this forum is dedicated to brewing beer. Considering hitting the report button to sort out this wontan infraction.

 

Love my DD: Brewed a Rauchbier with Double Decoction on Saturday . . . just over 24 hours into fermentation here's what WY2206 looks like:

 

Finished dry hopping NEIPA, resting another week before tapping. Kegged and dryhopped Pale Ale 1, brewed Pale Ale 2. Going to brew another Hoppy Pale Ale in a week or two, no time this weekend.

 

Brewed a NEIPA yesterday. Got terrible efficiency (60%). malt bill was 40% pils, 40% 2-row, 4% wheat and 16% flaked oats/wheat. Do I need some 6-row in there to help convert the flaked grains?

Oh, hops were Mosaic & Cashmere throughout.

 

Bottled home grown ipa using chinook, nugget, cascade and Columbus hops from the farm.

Brewed a all cascade pale, again, using my cascades, 1 oz @60, 8oz at 5 and will use 2oz DH.

 

Been crashing my new Nelson/Citra IPA the past day. Finished right on at expected FG of 1.012... Tasting and smelling incredible thus far. Plan to keg tonight or tomorrow morning and be drinking by Sunday. Final ABV of 6.6%.

Also decided to expedite in another beer this weekend, a new variant of my Kolsch. This time, instead of being super traditional, I will be using Hallertau Blanc as the late and added a whirlpool addition of this hop as well. Never used Blanc, but excited to see how it does in this one.

Lastly, finalizing my Weizenbock recipe with another homebrewer in San Diego. Will be there in Feb and we plan to share each others version and see how each came out with the same recipe and everything.

 

Kegged the IPA just now, will tap Sunday!

 

Made a starter of WY1968 for a bitter im brewing tomorrow.

My Kentucky Common has been in the fermenter for 12 days... O.G. 1.057. Gravity now is at 1.011. But there is still krausen? Is this normal? Should i wait until the krausen falls or verify that its at a stable terminal gravity and then package? Never had a beer with krausen after this long.

 

Maybe not typical, but also not rare. I'm a little surprised to hear this about 1968, but not shocked.

If you are at terminal gravity and there are no off flavors remaining to be cleaned up, you can rack from underneath the krausen. It won't hurt anything.