Brewing Activities (2020)

Yes.

Actually, I think he used bread yeast. But Greg Doss (from Wyeast) did similar experiments, with similar results, using (IIRC) Wyeast 1056.
Here are links to both:
http://braukaiser.com/documents/Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf
http://www.homebrewersassociation.o...pdf/2012/1616-04 Attenuation - Gregg Doss.pdf

 

Where are you in NC? I was born in Andrews and my mom retired to Robbinsville a few years back.

 

Double brew day yesterday, wild fermented Biere De Garde and a Petite Saison brewed with 100% Cryo Cascade.

I’ve had an issue recently with brew house efficiency. I’ve been used flaked spelt in my Belgians (bought “Shiloh Farms” 1lb bags from Vitacost on Amazon). Not sure if anyone else has had mash issues using spelt? I always assumed with it being flaked it was as convertible as flaked wheat/oats etc. I’ve been using rice hulls in all my heavily flaked recipes to prevent a stuck mash.

 

Well, the pale I brewed yesterday with the Kveik Voss yeast is already in the keg to spund about 30hrs later. It went from 1.045 to 1.016 in that time, expected FG is around 1.010-1.012. If I waited until morning would have certainly missed the spunding window with how fast its moving.

Pitched the yeast with 1.5oz Mosaic and it got its main DH charge just about six hours ago. There is a keg hop consisting of 1oz of Citra.

Hydrometer samples are insane, huge tropical fruit. Wonderful esters. Fermented between 85 and 88F. No off flavors that I notice at this point. Curious on how it matures over the coming weeks...

Plan to tap it this coming Saturday! Will let finish up tomorrow and overnight into Thursday, then crash it down to 38F for a day before tapping into it.

 

Got gifted a fermenter, bucket type,,, soooooooo,,,
Rye pal ale. Found a few things to cleanup like L10, Belgian buisket and 1.5 lbs of rye. Should go well with a good shot of Amarillo in the DH.

 

Boone.....Heart of the High Country.
Robbinsville is nice. Has mom ever gone to watch the daredevils on the Tail of the Dragon? A cold beer can (or could, in recent past) be had at Deals Gap Motorcycle Resort near Robbinsville (no events until further notice).

 

Nice audible!!

 

Boone is not so different from here in backwoods VT. Went to Blowing Rock often with my grandparents when I was young. Yes, we have driven 129 many times and seen the daredevils scattered all over the road waiting for the ambulance from Knoxville - a long wait. A fun drive in our old Subaru though.

 

I live in Maryville which is at the start of 129. So many people die each year on the dragon. It is sad. But it is a fun, pretty drive if you do it responsibly. If ever in the area again check out our all the local breweries in Maryville/Knoxville area now. Great selections

 

So, I had to dump a batch that had a myriad of problems. Tried a new enzyme & mash schedule that gave me great efficiency, but a not very fermentable wort. Different base malt too, that turned out to be a bad choice. Also used hopshot that was in the freezer for a couple of years, which brought almost no bitterness to the table. Finally, in my efforts to save the batch with glucoamylase, I oxidized the shit out of it. Trainwreck.

Anyway, today I'll be brewing a gluten free West Coast IPA with Simcoe, Columbus, Centennial & Citra. US-05.

 

We all, or at least a lot of us, have dumped batches.

Good to brew on.

 

So tried this, and it worked perfectly. Fully closed transfer with all fermentation derrived CO2. Well, almost - I ran some CO2 into the keg as I dropped in the dry hops before transfer..

 

When we flew into Knoxville we always stocked up in Maryville, since Graham county is dry. Now we have nonstops to Charlotte, a longer drive but no airport transfers. Not totally in your neighborhood (I think) but I've been very impressed by Blackberry Farm.

To keep this relevant to homebrewing: I cultured some Blackberry Farm yeast and it will be used in my next saison.

 

Oh wow I’ve wanted to do this but haven’t attempted it yet. I love the yeast strain they use there and I always pick it up on the nose in every beer style they brew. BFB is my go to when I’m out shopping for beer, love that place!! Post some pics of your saison

 

Finally kegged version #4 brown ale today.I toasted the coconut myself this time and put it in for a week in secondary. The color actually turned brown now. I guess I had a lot of yeast/protein floating around . Tasted wonderful and the Sabro hops are popping. Think I put to much. Used what I was with noble hops but these are a lot stronger but it works for my taste. Can’t wait to try it cold and carbed. I bottled about 2 gallons and it was slightly carbed from the pressure fermentation. I wasn’t sure about how much sugar to add so I just used half a sugar cube and put the bottles in a box inside a plastic leaf bag. Just gonna hope for best and learn from what I did this time. Brewing is so fun!!!

 

Checking in on this fermentation on day 6.5. Attenuation has hit 71%. Down to 1.018. Tasting good. Starting diacetyl rest just in case

 

Working up to brewing midweek. The weather forecast looks great (60’s and sunny). All I need to do is get MpH integrated into my brewing spreadsheet.

I’m also going to be using my tap water, which is a big change from store bought RO, so that will be different.

Cheers!

Edit: first batch in over a year, so I’m pretty stoked.