Brewing Activities (2021)

Discussion in 'Homebrewing' started by wasatchback, Jan 1, 2021.

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  1. Brewday

    Brewday Initiate (0) Dec 25, 2015 New York

    Finally got to brew. Dam kidney stones are messing me up. Did a double brew to make up so I threw this together.

    [​IMG]
     
  2. OddNotion

    OddNotion Pooh-Bah (1,853) Nov 1, 2009 New Jersey
    Pooh-Bah Society

    Brewing for the first time in at least a month, wife and I just had our first baby about 2 weeks ago and free time is hard to find these days.

    Brewing an NEIPA using Omega Cosmic Punch for the first time. Added 2oz of Cascade to the mash to see if that helps with the thiol precursors. Hotside and dry hops will be a mix of Citra and Idaho 7.
     
  3. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Brewing a gluten free milk stout with candy cap mushrooms today. It's my first time trying the mushrooms out, but hopefully I can pull a nice maple flavor from them. Also giving HBC 472 a try which should impart some oak, bourbon, coconut, vanilla, fruit notes...we shall see. Kegging a brown ale as well.

    4L rice
    Pale buckwheat
    Caramel millet 240L
    Caramel millet 90L
    James' Brown Rice
    Oats
    Dark Rice
    Lactose
    Candy Cap mushshrooms

    HBC 472
    Magnum

    Verdant
     
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  4. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah Society

    Excellent save , well done
     
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  5. MrOH

    MrOH Grand Pooh-Bah (3,331) Jul 5, 2010 Maryland
    Pooh-Bah Society

    Bottled rye porter and sampled amber rye saison yesterday. Rye porter is pretty much what I wanted: smooth chocolate and big mouthfeel (1.020FG from 1.065). Saison has spent just under two months on apple brandy soaked oak and brett. Pumpernickel, pomme fruits, earthy spice, and old leather, oak comes through on the finish. Bottling it next week.
     
  6. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Made a tripel. Pilsner, acid malt, table sugar. filtered tap water with a campden tab.
    Mashed 148 for one hour. Boiled with 1oz sterling at 60, saaz at 15, sweet orange peel at flameout. Fermented with omega west ale strain at 70. :yawn:
     
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  7. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    [​IMG] [​IMG] Transferred the Oud Brune to a keg from the fermentor today after cold crashing. It didn’t finish as low as I though it would but I did mash high. It has a nice level of acidity. I put over a pound of dates and a handful of raisins in the keg and mason jar full of whisky wood chips and a few ounces of Woodford Reserve. I had a enough left to bottle a few in some Belgian bottles and put some dates/raisins/barrel chips in one and left one plain just to compare. Not sure how long to let these sit. I’m hoping they get more acidic but not sure if they will or not?
     
  8. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    Waking up my Nectarine Blossom yeast for an Imperial Witbier this weekend. German Pils, German Wheat, Flaked Oats, Bobek, Coriander, Orange Peel. Aiming for 6.7% ABV 19IBUs. Probably going to pull off 1 gallon of wort prior to hopping, add L plantarum, and let it sour for a couple days, boil and add back to the main batch.
     
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  9. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    Congrats man! I remember one of my first brewdays after my first son was born. Had him in his carseat in the garage with me, just chilling on the giant brew counter I had while I mashed, boiled, chilled. Just chillin with dad and playing with his toys.
     
  10. Beer_Life

    Beer_Life Initiate (0) Dec 5, 2020 New York

    I didn't intend it, but it turns out my daughter has the same name as a hop variety, so I am looking forward to brewing a single-hop beer with her someday. Sadly it's not going to happen anytime soon, I'm in awe of anyone who has time to brew with a little one in the house.
     
  11. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    It definitely gets tougher. I am not exactly proud of the amount of time my boys spent watching movies while daddy brewed. It took me nearly 8 years to finally look at my brewing and ask "what do I actually need to brew great beer, how much time does it actually take, and what is just extra fluff that the "brew world" tells me I need but I don't?" I am able to brew in my kitchen now with minimal effort and time. Now if I could just get my equipment to clean itself...
     
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  12. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Do you let the Nectarine Yeast get a good fermentation going before adding back to the fermentor?
     
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  13. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    I pitch my Nectarine Blossom yeast at 75-80*F and let it rip for about 3 days, bump up 80-82 after 3 days, then bump again to 85 for 5-7 days. Finishes between 1.003-1.005 no matter what I throw at it. I'll add in the lacto only portion at that first bump up.
     
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  14. Applecrew135

    Applecrew135 Crusader (407) Jul 18, 2012 Pennsylvania

    I'll be brewing the Averagely Perfect Dubbel tomorrow. I was going to brew this as is, but decided to back off the IBU's to 20. Then the mis-step: I had a brain fart while I was making my order and wound up with D-180 instead of D-90 candi syrup. Going to go with what I have. Fermenting with WLP-530; going to pitch around 65 and then ramp it up to 75 over a few days.

    My first go at this style, so I don't really know what to expect. Will know more around the Christmas holidays when I start sampling it.
     
  15. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Brewing a quick gf IPA for Thanksgiving and bottling a milletwine that has been aging for 6 months in the basement.

    4L Rice
    Crystal Rice
    Quinoa
    Dextrose

    Cascade, Centennial & Amarillo
    Columbus bittering

    Voss Kveik @ 100°
     
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  16. Davl22

    Davl22 Maven (1,329) Sep 27, 2011 New Hampshire
    Trader

    Really interested to hear back on the Milletwine. How is it tasting so far?
     
  17. deadwolfbones

    deadwolfbones Pundit (783) Jun 21, 2014 Oregon

    Thanks for this! I'm gonna seek out and try the Ireks (looks like TX Brewing has it). ECY21 seems to be out of stock everywhere, though. Do you have any opinions on the Omega Kolsch strains? (Or would you be willing to mail me a jar of ECY21, lol?)
     
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  18. Lukass

    Lukass Pooh-Bah (2,807) Dec 16, 2012 Ohio
    Pooh-Bah Society

    great to see back around here @jbakajust1 !
     
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  19. wasatchback

    wasatchback Maven (1,460) Jan 12, 2014 Tajikistan
    Trader

    The Omega strains are just the same strains available from Wyeast and White Labs (2565, 029).

    We can’t run 3 strains just yet so we’re rotating between Lager and Kolsch. We’ve got a few more brews with our lager yeast before we bring the Kolsch back. Happy to send you some then.

    FermentedNJ is the only place that gets ECY drops anymore. Sign up for their mailing list or send them an email. Super small shop and incredibly good customer service. They can give you a heads up when the next drop is going to happen.
     
  20. Davl22

    Davl22 Maven (1,329) Sep 27, 2011 New Hampshire
    Trader

    [​IMG]

    Transferred my house saison onto some fruit today. Peach/Lychee, Barbera Grapes, and leaving a gallon to start up a fresh solera sour for blending.
     
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