Who's brewing this fine weekend? 10/17

Nope will be my first time using El Dorado. I usually use a cheap high alpha like Bravo or Apollo for bittering and save the more aromatic variety for end of the boil. Thanks for the feedback John!

 

I'm looking at brewing a coffee stout this weekend. This will be my third batch. Got a porter sitting in secondary now with oak soaking in bourbon to be added next weekend.

 

One of my twins is sick so I don't think I'll be brewing but that's okay. Got 3 beers to move around and whatnot.

Need to move an ipa from the primary and dry hop into a keg via co2 and taste it. Probably dryhop in keg as well. Once it's done I'll move to another keg and carbonate.

Repeat process minus the dry hop for the extra pale ale.

I'll be rinsing my bourbon barrel and racking my american brown ale into that as well.

Probably some tasting/testing of my lambic, sour saison and sour ba stout as well

 

I brewed an Imperial version of my usual Deschutes Fresh Squeezed clone last night...using Wyeast West Coast 1217 for the first time and its blowing off like a tar pit right now! I also dry hopped a Falconer's Flight and Munich SMaSH IPA, added 2 more oz of nibs and vanilla bean tincture to a Tirimasu (Chocolate/Vanilla/Coffee) Double Stout and tapped a keg of Cascadian Dark Ale.

 

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Can I ask, your tirimasu stout is that all grain or extract? Sounds amazing

 

Who's brewing . . . this guy!!! I'm trying my hand at a parti-gyle for the first time. First runnings will be a hop forward American Amber (7% ABV), Red Hop Rocket is her name and second runnings will be a Scottish 80 Shillings Ale (3.9% ABV), Little Scotsman is his man.

 

Its extract...life is too hectic for all grain nowadays.

 

Perfect idea to have a Scottish ale on the second runnings. If your ABV is off, you can just adjust your hops a little and go.

 

I figured I'd control second runnings OG. If I'm low on first runnings, no biggie. If high, I'll pull volume and add to second runnings.

 

Nobody's ever boiled a Scottish ale for half a day to bring up the OG.

 

Bottling Berliner and making cyser, if I can stick to my plans.

 

Brewing an English barleywine tomorrow, pitching the yeast cake from a dark mild that I will bottle while the BW is mashing. Gonna be a busy brewday.

 

Starting a solera toady.

 

Brewed my "Lambic" at Oakshire Brewing yesterday, 10 barrels, and was told that my house yeast pitch that we used (solo) was already ripping away last night when the last brewer went home. Got 6.5 gallons of it for myself (with yeast), bringing my total at home up to 16 gallons.

 

No brewing, but I did assemble a temperature controller. The unit I bought can be set to do cooling or heating (from the front panel), but not both at the same time. Very easy project if one has basic shop skills and any experience with electrical wiring. All told, the total cost was about 1/2 the price of the Johnson A419 controller (which is a very nice controller, btw). I'll be using this to run a small air conditioner unit that I'll interface to my fermentation cabinet. This should significantly extend my lager brewing season. I may write up an article on this in the near future, but I was inspired by this article at the AHA. Here are a couple of pics.

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Bottling a sorachi saison tomorrow morning then heading to an AHA Rally at Kane brewing to drink up and pick up 5 gallons of an American IPA wort that Kane will be giving away to participants.

 

Brewing my pale ale, trying to dial in the recipe. Its done well in local comps but trying to take it to the next level!



Heres the recipe for this batch:

3.5 gal in fermenter
1.053 OG
37 IBU
70% efficiency

86% 2 row
6% C60
6% victory
2% carapils

Horizon @ 60 min, 20 IBU (9g, 12% alpha)
Cascade @ 15 min, 10 IBU (14g, 7.1% alpha)
Galaxy @ 15 min, 7 IBU (5g, 16% alpha)
Cascade @ 0 min, 14g
Galaxy @ 0 min, 5g

Cal ale yeast @ 67F

Happy brewing, BAs!

 

Took the plunge and decided to brew my Two Hearted clone kit tonight. The split boil went mostly OK - the 2 gallons in the smaller kettle actually had a harder time getting back to a boil after the extract addition than the 4 gallons in the big kettle did. I wound up gradually moving it all over to the 10G a few cups at a time, making sure that I didn't kill the boil in the process. I somehow missed my OG by about 5 points, which I guess is maybe because I wound up with more than 5 gallons in my bucket? Guess I didn't get as much evaporation as I was counting on - hopefully that won't be a big problem.

We've had some unseasonably warm weather here, and when I checked the temperature in my fermenting closet I was surprised to see it had climbed up to about 70F. Thankfully for my beer, the cold weather has arrived and won't be going anywhere - I opened the door to my basement and the temperature dropped to about 66 while I was washing things up. Sadly, proper temperature control is not in my short-term future.

Really hope this batch comes out well, I'd quite enjoy having access to 5 gallons of fresh Two-Hearted.

 

Either a Belgian pale ale type thing to test out the new Fermentis Abbaye yeast, or a session IPA to satisfy my hoptooth and get the pipeline back on track.

 

Brewed my pumpkin, sweet potato harvest ale Friday. It seems to be through the major part of the fermentation in 48 hrs. I can not wait to get it bottled in a couple more weeks with the maple syrup prime. Should be perfect for Thanksgiving when a good harvest ale should be drank.