Brewing Activities (2020)

I recently had two of my three kegs kick, so I’m in the “what do I brew next?” stage. Probably an American Brown first, followed by a Stout of some sort. Cheers!

 

Racking my 6 gallon Philly Sour brew (tart!) onto fruit. Three gallons onto 3lbs of peaches and the other three gallons onto 3lbs of raspberries. From here, 2 of each of those gallons will be bottled as is. The remaining gallon from each will get Brett Brux I (gluten free Brett for the mother fucking win!!!).

Also, closed transferred a NEIPA to serving keg.

 

Brewing an IPA with 6.5 pounds pale malt, 6.5 Maris Otter and 2 of flaked oats. Using 3.5 ounces each of Mosaic and Galaxy and will follow the hop schedule suggested by several kind folks on this forum.

Cracked a rye pumpkin ale that I made a month ago and it turned out great.

 

Kegged a DIPA a few days ago. I took the recipe Bells posted for Hopslam, except I bittered with Columbus, and switched out all the other hops for Mosaic. Also instead of a west coast yeast I used Hornidal. Tasting good but needs a few more days to soften everything up.

 

Swapped a new CO2 tank on my freezer after picking up at a a welding supplier store. They didn't have two full 10-pound tanks, so the owner says he exchanges 15 lbs for the same price. They are taller, but still fit in the keezer. Now I am keeping more gas on hand, so fewer trips back to the supplier. Now that I have some gas, it's probably time (past time?) to keg the Oktoberfest (November?).

 

@pweis909 speaking of Oktoberfest, I just got around to brewing one today. I got to use a Malt from North Caroline’s Riverbend Malt house. The grain smell so much more rich when mashing in. Belies the freshest grains I’ve ever used.
8#- Riverbend Pilsner malt
5#- Dark Munich
1#- Swaen Classic
WL0830 Oktoberfest yeast
1oz Hallertau Hersbrucker @60
1oz Hallertau Hersbrucker @30 OG was 1.059 I didn’t use a recipe builder so not sure if I was real efficient or not. Seems like it was.

 

My Festbier has been lagering for a month now. I will be transferring it to my serving keg tonight. Probably another 2 weeks or so until it'll be pouring but I have the space in my keezer and would like to keep the keg stationary.

Currently transferring my NEIPA to the keg. Will get that to the keezer tonight and likely start drinking it this weekend. It might be the best smelling IPA I have ever made, I really hope it carries through to the glass.

Also going to add my pumpkin spice and vanilla tincture to my Chocolate Pumpkin Porter and get that over to the keezer as well. Not love loving the tincture so far but I will see how it melds with the beer, can always adjust later!

 

Real fun time bottling as my bench capper broke while bottling the session ipa. Luckily it was in enough pieces I could just manage to place the bell cap over the cap and aim it manually to get a seal though I'm sure some weren't sealed perfectly. No going cheap this time and getting myself a more sturdy Anvil capper this time! Samples were tasting great with some nice tropical flavors and very drinkable. Will likely do this same recipe again soon with Vic Secret.

Dark mild went pretty smooth outside of running out of propane during the boil. I knew it was getting low so not too big of deal to flip it out for the other tank. Was able to hold the mash temp better than my first outdoor batch so hopefully it'll finish a bit drier then my strata session ipa did. My new tilt says its already gone from 1.036 to 1.020 in the first 36 hours and the temp has held at 69-70 degrees so not bad for no temp control.

 

I wish I'd purchased the 29mm bell (for champagne/euro bottles) when I got my Grifo from WIlliams Brewing. That bell is now in limited availability and the Grifo (far as I can tell) is only available from Europe & GB..

This Kegland capper from Williams Brewing looks very similar to the Anvil, and might be the same capper as the Anvil but just rebranded for Kegland. The MoreBeer Q&A indicates the 29mm bell is NLA for the Anvil.
Maybe the bells are interchangeable from the Anvil to the Kegland cappers?

 

That kind of does look the same. I couldn't tell for sure and the lower price made me suspicious so I just went with the Anvil. I doubt I'll need the 29mm so not too big of a deal. Having broken a wing capper and a bench capper I wanted to go all out this time. Sucks being stuck mid-bottling!

 

Brewing a sweet potatoe stout. Smoked/cooked a butternut squash
Over a applewood fire then added pulp to the mash.
Marris otter
British crystal 50/60
Belgian buisket malt
l 60 crystal malt
Nottingham yeast
Added a bit of nutmeg to the last 5 minutes of the boil, less than a half teaspoon

 

Making everyone’s favorite style... 15 gallons of pumpkin beer for daughters birthday on Halloween.

marris otter
Victory
Munich
Canned pumpkin so I’m not a liar
Pumpkin pie spice in the mash
Summit at 60
Fermenting with Kviek utra slurry

 

I did the same thing for exactly the same reason with my Chocolate Pumpkin Porter haha

 

Haven't brewed since last year... got a Munich Dunkel chugging away on Imperial Cable Car at the moment (first temp ramp yesterday). Best Malz Munich 2, BM Pils, Melanoidin, Carafa 3, Styrian Bobek. 1.053 OG, hoping for 1.014 FG for 5.3% ABV, 20 IBUs, 18 SRM. Should be a nice quaffable beer once the weather actually cools down here.

 

Welcome back

 

Going to do a WC IPA (been a while). It’ll be 100% hopped with Centennial, in the spirit of Two Hearted.

 

Brewing a Two Hearted clone (for a club challenge) today myself.

 

Care to share?

 

Maybe, depending on how it turns out.

 

That’s funny. This is actually for a club challenge as well. Good luck!