Brewing Activities (2020)

Great idea to use sabro in a black ipa. Sounds delicious!

 

It's been on my "To Brew" list for awhile now. Only used Sabro in a couple of regular IPAs/stouts before. My previous attempt at a Black IPA was Centennial and El Dorado and that was a tasty brew so seriously excited to drink this one. Hopefully carbonates quickly!

 

Those bottles remind me of dominoes.
Have you checked out a fastrack or bottle tree?

 

I was thinking the same thing. One false move, and you have a disaster on your hands.

 

Lol no but not 2 minutes after that pic I knocked every one of them over

 

I did

 

Brewed on Monday and down 1.054 to 1.014 in 72 hours held at 71F. Bumped up to 78F today. Definitely performs like French saison with the big ester levels of a Belgian.

Hersbrucker 60min
Styrian Goldings 20min
Motueka 20min whirlpool

 

Just finished judging it. Good luck!

 

Thanks, dude! My BBA coconut stout appears to have been entered in the wrong category (based on judge feedback from Stout Bout), but maybe the others have a shot.

 

Rocking another Irish stout, followed by a hippy pale. Double batch day

 

In the mood for a Dubbel. So I plan on brewing the AP Dubbel. A couple modifications due to what was in stock at LHBS. Using WY1214 (Chimay) and German Pils.

 

Got the day off work, so I'm brewing something for the homebrew club's "European" themed session in a couple of months. Going for an Irish Red, with English, German and Belgian malts (Maris Otter, Caramunich, Special B and roast wheat), English yeast (West Yorkshire) and Slovenian hops (Styrian Wolf for bittering).

The brew day's going alright so far, although it's looking like the end result is going to be at the brown end of red...

 

Kegged my Vienna lager (used Brulosophy's recipe, eg. 98% Vanora, 2% Pale Chocolate, Hallertau Mittelfrueh, and W-34/70). Tastes great.

Will be kegging an Oslo "lager" tonight that was made using 95% Pelton, 5% Briess Bonlander Munich, and all Wakatu hops (60/15/FO/DH).

I have a chocolate rye lager (40% Bonlander Munich, 40% Pelton, 11.5% Rimrock, 5.5% Weyermann Chocolate Rye, 3% Fawcett Crystal Rye, with Magnum and Loral) going on the cake from the Vienna lager. I'll be secondarying it on toasted cacao nibs and vanilla beans.

Need to take a break from brewing until late Feb to get through some of the stuff I've already brewed. I'm doing a club "group brew" at my place on Feb 23, where I'll be brewing 10 gals of... something, paid for by the club, and half of which I get to keep and half of which is donated to the club.

 

Also, just got word that at least one of my entries into the KLCC Brewfest medaled, which is cool since that's literally the first competition I've ever entered!

 

Awesome, send me a PM if you make it out to the awards/fest.

 

Sadly I won't be able to make it since I'm stewarding the Best of Craft Beer Awards in Bend that weekend, but thanks!

 

Just finished boiling my first kettle sour after souring for 36 hours with good belly.

 

Kicked 2 kegs on Friday on the first pour so put my ECY40 Saison on tap then kegged and tapped an Amarillo Pale Wheat ale inspired by FFF Gumballhead. First beer I made with a bunch of new equipment/toys, most notably the first beer I carbonated through spunding. Still too young to fully judge the flavor but my first impressions are very positive.

 

Decided to make another batch of the brown ale I just made. This time I’m using WL007 instead of the WL0013 “I think it is” I used last time. I just purchased a new keg system and yeast starter stirrer system. Brew day is on Friday. Super excited to brew again!!!