Brewing Activities (2021)

Made some sugar syrup. Might do a mild and a bitter next weekend.

 

Double brew day is under way....brewing up 2 gluten free NEIPA's on this rainy, gloomy day.

Pale millet
Oats
Quinoa
Biscuit rice
Goldfinch millet

Verdant

Brew #1: Galaxy, Amarillo, Simcoe, Columbus
Brew #2: Strata, Citra, Idaho7, Columbus

Also, going to finally bottle 2 bretted sours that have been aging for 6 months.

 

Brewing a Dark Mild today, only change from usual is the use of Irish Ale yeast rather than London III. Wanted to give something new a try and had this on hand from the Porter I put into my barrel a couple of weeks back.

 

Making a starter of OYL052 (Conan) for a Hazy IPA.
Golden Promise, 2-Row, flaked wheat, and Carafoam.
Hopped with Bru-1, Azacca, and CTZ

 

more irish stout, but wait,,,,,

double batch day, so a old school IRS

 

Finally brewing batch #100! First time brewing a Belgian Dubbel, or any Belgian for that matter outside of a Witbier.

Excited for the outcome of this one!

 

NEIPA I’m calling
Yeastie Boys
10# Golden Promise
1.5# White wheat
1.5# Golden naked oats
1# Homey malt
.25# Carapils
.25# Acidulated malt
Last batch I used Briess Pilsen malt gems as the base and it was a lot lighter in color. Hope this one isn’t too dark.
Hops are Mosaic/Citra/Idaho 7
.25oz all at 5 minutes
.75oz all at 0 minutes for 30 minutes @170°
I tried the new hop dipping method and removed 1 gallon of wort after 30 mins into boil and put in the fermentor. Once it cooled to 170° I added 2 oz Citra hops and left it alone until I added the rest after the boil. We’ll see how it goes.

 

and another whole hop IPA
mostly cascade with a bit of columbus and nugget in the boil

 

That's a Fermzilla, right? Not sure this would come into play in your situation, but the spec's at MoreBeer say it's temperature Rated to 122°F.

 

Big week. Bottled classic APA today, made a dandelion mead a couple of days ago fermenting w/ BE-134 and brett blend, Biere de Garde tomorrow, and dry hopping English IPA later on this week.

 

Brewed a small 3 gallon batch of an imperial stout. Going to dry bean it with whole coffee beans (Thomas Hammer fyi you Spokane area folks) after fermentation stabilizes.
155° 70 minutes
1 lb Midnight Wheat
8 oz Weyermann Barke Vienna
8 oz Briess Honey Malt
1 lb Briess Chocolate Malt
8 oz Briess Goldpils Vienna
4 lbs Briess Maltgems Synergy Pils
1 oz Willamette FWH
Boil 60 minutes
.5 oz Centennial 10
1 lb Briess Golden Light DME 10
.5 oz Centennial WP
OG 1.081
Safale US-05

 

Yes it’s a Fermzilla but I honestly didn’t even think about that. I can say I successfully tested it with near boiling wort and it held up. Could have been a good excuse to convince my wife to invest in a SS fermentor.

 

Just a quick look at the Dubbel hydro sample of the finished wort. Really love the final color/hue (estimated SRM of 25). Has a wonderful deep red color. Hoping the yeast flocs decently well in the finished beer!

Just some stats on the recipe:

37% Belgian Pale
37% German Pils
11% Light Munich
5.5% Special B
1.5% Acidulated
8% Dark Candi Sugar

23 IBU using Styrian Goldings

WLP530 Abbey Ale

OG of 1.061
FG estimated to reach 1.011 (for final ABV of ~6.1%).

Pitched at 64F and held for about 24hrs... Bumped temp up to 68F where it currently is fermenting. Will raise to 70F tomorrow morning and then 74F to finish off. Plan to catch it prior to FG and spund/carbonate in the keg.

 

White Labs classifies WLP530 as a "Medium to High" flocculator. In my experience, it isn't. In fact, I'd say it's slower than WLP500 ("Low to Medium"). I hope I'm wrong in the case of your Dubbel.

 

I will be utilizing a floating tube, so that might help some with getting clarity a bit quicker. I do plan to cold condition the finished beer 2-3 weeks at lager temps as well to help aid the clarity before first serving. But either way, as long as it tastes good is the important part, of course. Wort is tasting phenomenal, so I'm stoked to see what the yeast can add to the mix and the finished product.

 

Brewed The black Trappist ale
Gonna oak it for a few months.

 

Brewed a Yorkshire parkin ale yesterday (basically an ESB-ish ale with black treacle and gingerbread spices). Had an actual Yorkshire parkin recently for the first time and really wanted to try recreating those flavors in a beer, even though I don't usually like spiced beers. Fingers crossed...

 

Might be one to save for Christmas gifts

 

Indeed, but let's see how it comes out first.