Brewing Activities (2019)

My Rauchbier is in lagering for the next 7 days before I have to get that thing in the keezer for the March 14th tapping. Hit FG of 1.015 and hopefully can get that Kolsch yeast to clear slightly before it's on by then. Using a clear beer system, so that may help a bit, too.

 

Contemplating brewing my next mixed ferment beer this afternoon.

Pils/Wheat
122/145/162
25-30 IBUs to see how strong this culture is
Some noble varieties
3522 + mixed culture of HF and JP dregs
Maybe a touch of pepper to the boil
1-2oz Medium French oak in Primary
My crappy ass water that I need to preboil and decant to even be able to brew with.

Got a large starter of German Lager X going as well as 2L of sauergut for my next Landbier attempt. Similar grain bill but different hops this time.

Thinking if brewing a 5% or so pale ale with some of the newer but less known European aroma varieties. Ariana, Calista, and maybe some Styrian Dragon. Hopefully tomorrow or Thursday.

 

I'd love to get a rauchbier going ASAP; it's been years since I brewed one. Have you used the Kolsch yeast before? Any thoughts on it? I've had nice luck using Cal. Common yeast (with a low-end temp ferment) myself.

As for general plans, I'd like to get a wheat with fresh passionfruit off the ground later this spring (for summer drinking), and I really want to do a 5-6% Brut IPA with old school, enamel-stripping West Coast hops. Maybe a Three Cs blend (Centennial, Chinook, and Columbus)?

 

I have used WLP029 twice before on traditional Kolsch and loved the strain! I have one on tap right now actually and was surprised how clean it was, which is why I decided to try it with a Rauchbier versus a lager strain I traditionally use. I pitched it at around 55F and held it around 56-58F until it fermentation begun. Then allowed to rise to about 62F to finish off. Only took 4 days or so.

 

That's fantastic. I'll have to give it a shot -- thanks for the tip!

 

Going to crank out something along the lines of a Norwegian Cream Ale soon. Pretty basic cream ale grain bill, fermented with Hornindal, and hopped with Cashmere.

 

Imperial Stout with maple syrup, oak chips and JD
https://www.brewersfriend.com/homebrew/recipe/view/788375/kbs

 

Combined this two beers in one keg and keg hopped with 70 g of each hop.

Dry hopped in the fermenter, with 70 g of Mandarina Bavaria.

 

Brewing a stout with roasted barley, CaraMunich 60, dark chocolate and willamette. And M O

 

Early morning pre-work brew “day”. Did an overnight mash to keep things efficient before the family wakes up. IPA with Citra, Azacca, and Idaho 7 to fill my second keg. Planning a smaller batch Dunkelweizen for this weekend that will go into bottles.

 

I broke my ankle pretty badly on Tuesday and had surgery this morning so all future brewing plans are on hold. My lazy hazy IPA and golden milk golden ale are basically done, but I want to keg the hazy asap to retain the freshness. The golden milk can chill in the fermenter for a bit until I'm more mobile. I also need to rack the stout out of my barrel and onto coconut/vanilla. Don't have a replacement beer, so I'm hoping someone from my brew club will volunteer to borrow it and keep it busy while I recover.

 

SG ended up at 1.098 and a little low on volume after a strong boil, didn't mind enough to add any water to even it out. Pitched the smack pack on 3/3, just measured and it's at 1.019, which puts it right around finished based on Brewcipher output. Even in a kitchen with salmon openly marinating in soy sauce, ginger, honey, garlic, etc., the sample is chock full of date, plum, fig, raisin, and a faint of chocolate-covered cherries. Pitched at 67, 75F fermentation the rest of the way.

Question for the crew: Assuming my Sunday reading confirms 1.019 as FG, I'm debating between (1) bottling it and then cold conditioning it in the bottle for a couple weeks til my next ferment, or (2) dropping the temp to about 55F and leaving it for a 1-1.5 weeks before bottling. What would you do?

 

Sorry to hear that -- hope you have a quick and speedy recovery!

 

Currently in the middle of the mash for a robust coffee porter. Going to use Willamette hops and 1968 yeast. Planning on adding local cold brew coffee at packaging.
Hope you heal quickly @deadwolfbones!

 

You’re probably fine with either option. Do what’s easiest for you. Personally, I like to keep my high gravity beers in the fermenter a little longer, usually package around 3-4 weeks.

 

FWIW, I would just keep it in the fermenter for another week and then bottle. That would only be 14 days so no worries about autolysis, etc.

 

Made a 10 gallon split batch of a base beer consisting of torrified wheat, GW pilsner, flaked oats and hopped with Mt hood to 10 ibu.

Half is for a competition which will get dry hopped with rakau and a simple syrup lemon grass concoction and fermented with T58 for a completion I’m entered in locally.

The other half is for my wife and will get fermented with Omega hefe yeast and strawberry purée will be added.

 

Just bottled a 4.5% abv kettle soured stout. Had lots of citrus orange and some chocolate. Dry hopped my first ipa if brewd with simcoe and citra hops. Gonna brew a pale ale soon with only hops steeped at 170 and dry hopped. Never been a big fan of ipa, too bitter but some of these low ibu IPA's are pretty tasty

 

Today I'm brewing a GF NEIPA using the Juicy Bits hopping schedule. Also, dry hopping/kegging a Black IIPA. Came in right at 8% as desired.