Brewing Weekend 12/7

Haha.

 

Like a boss. Been planning on doing something similar with a shit load of rye in it.

 

If you don't place in BOS, I'm unfollowing you.

 

1st bit of advice: have 2 litres of starter made 2 weeks in advance. otherwise, have 4-5 vials of brett c (wyest > white).

i've brewed w/brett c twice. once as a mango sour, the other as a blonde w/citra. the former wasn't aerated, the latter was. the latter had a sourish tartness to it (very minor, but there). the former was mashed at around 155 F, the latter was mashed at 151-152. the latter fermented for 4 weeks. so be warned.

otherwise, sure, why not try that recipe. lots of flakey stuff (not the angle i would take...Old Sock's the dude to ask, as is the guy from Embrace the Funk). i would personally suggest you treat Brett C like a normal yeast. it will give you a fairly clean flavour with a wee bit of funk and tartness and a whole lot of aroma. i dig your simcoe angle and i'd probably dump the 1 oz at flame-out (really, why dump at 10 min vs flame-out? esp simcoe, which doesn't do anything for bitterness).

so i'd personally have some flaked ______ in there (1 lb?) and then just increase your 2-row. not sure if i'm also down w/your spelt addition, but again, beauty is in the palate of the beholder.

 

Have you brewed much with 3056? I tend to do split batches with my weizens (15 gal batches) and try out different yeasts in 5 gallon splits... The 3056 fermented beer literally tasted like fruit salad, it was weird, apricot, peach, banana (My wife's friends loved), whereas the other batches fermented with 3638, 3068 tasted like normal weizens (3638 more vanilla, pear and apple esters with clove, 3068 clovey with some banana). All were fermented at 62 F for 5 days then let rise to 68 at the end.

 

LMAO....now the pressure is really on! I've been lucky with BOS this year. In the 4 comps I've entered this year, I have placed in BOS in 3 of them. All were 350+ entry comps. No 1st BOS so far this year, so maybe this is the one?! I did win 1st place BOS in this comp back in 2009...does that count?

 

I'll let it slide on past precedent FWIW you're whipping my ass in BOS round placement (4 Comps, 1 BOS, 1 2nd BOS).

 

Nope, I think you are beating me...you got a 1st this year! That's the only one anyone remembers!

 

I'm finally brewing my BGSA this weekend and hopefully tomorrow I'll be working on my Schwarzbier (though I am not sure if I am ready to rack my Bo Pils to secondary...)

 

Sunday is my big brewday to fill the Beast (my 55 gallon fermentor made from a water barrel) with a Baltic porter. This will be the main primary to fill a 65 gallon red wine barrel sometime in January.

 

No brewing this weekend, but I am bottling a Galaxy Rye IPA.

 

No brewing, bottling a maple biere de garde.
Mid week next week to next weekend, will have some ACTION!! (maybe) Racking my Fruit Valley Orchards cider to secondary to make room for the Solebury Orchards cider that I have to pick up on Wednesday. Bottling my IRA (all color from crystal, using up last years amarillo and centennial, with a touch of citra and cascade). Maybe brew up my version of the Juniper Ale that AlCaponeJr and I are working on, if there's time.

 

No brewing for me this weekend. I am bottling my Scottish Wee Heavy and Belgian Tripel w/ Brett tomorrow.

 

Brewing and ESB. Pale Malt, Torrified Wheat, a little crystal 15L, Crystal 75L, and Biscuit Malt. Hops Phoenix, Palsade, Glacier. WY 1318

 

I'm going to try to sneak in a blonde ale this weekend. Hopped with a half ounce NB for bittering, and an ounce each of willamette and hallertau for flavor/aroma. less than 20 IBUs and extremely blonde. Just a touch of specialty grains for body. I did a thread earlier this week, now hopefully I find the time to actually brew it

 

BGSA done after a silly too-long boil in the ice.

 

I'm giving Biermuncher's centennial blonde a trial run. I need something light the BMC crowd at my wedding can enjoy.

 

Would you mind posting your recipe? I'm brewing the same thing and it would be great to see how another is going about it.

Here's mine if you care to take a look. http://hopville.com/recipe/1665032 . One piece of advice I was given was to add the candi sugar into my boil (as opposed to day 3 of fermentation) since I'm pitching onto a yeast cake and there is little chance for any stalling. Agree? Disagree?

 

Brewed my first batch ever yesterday. Think it went fairly well, but obviously lots of room for improvement in the future specifically on making sure the volumes are right. Checked it this morning when I woke up and had some bubbles from the air lock so that's a plus.

The beer is an American wheat extract kit, but I hopped it up close to IPA levels to meet my personal tastes.

 

Yours looks good if you are looking for a slightly sweeter BGSA with more malt flavours, I wanted a more Duvel-like very dry pale beer so I went with an easy recipe:

11# Pilsner Malt
3# Table Sugar (added during krausen)

35 IBUs of bittering hop, no flavour / aroma additions. I may dry-hop depending on how I feel at the time.

OG: 1.080
FG (hopefully): 1.007

Adding the sugar to the boil shouldn't be a big deal, but make sure you oxygenate. If you don't have pure O2, give it a second shake 12 hours in. Stalling shouldn't be an issue.