Who's brewing this weekend? Feb 28-29 ED

Building up starters of 2 Brett strains for a new test batch of IPA next weekend. Gonna do some work on my keezer drip tray and do some sanding on some great live edge cedar boards for a bar table and benches that will go on the deck outside the beer lounge. Cleaning out a keg. Might finally throw a couple ounces of Mosaic in a keg of sour and put it back in the keezer in a few days.

 

I listening to a 5gal Honey Porter I brewed and pitched on the 26th blub blub blub....
Love that sound! May do a 10 gal IPA brew, if I get motivated. I guess that's a good way to spend some of my birthday tomorrow..heh?

 

Happy Birthday tubbrewer!! I have a sealed bucket full partial bags of grains from past brews. Think I am gonna burn them up in a partial mash. Found some Munich,special-b,etc and some saaz in freezer. May try a amber ale, fat tireish.

 

Going to keg and force carb a traditional Bock today to bottle tomorrow. Not brewing this weekend.

 

Berliner basically using @FATC1TY method. Sour Wort in the brew kettle, C02 flushed and under plastic wrap. Holding around non cheapskate room temp until sour enough, thinking about 1 week. My house is on the colder side so a brew belt should keep the kettle around 70-75F.

 

No brewing. Will work on recipe development for the next several beers and hope that one of my kegs kicks so that I can package a recent Cz. Pils that is patiently waiting in its fermenter. Cheers!

 

Snuck out of work early on Thursday, and rebrewed mild for NHC: Maris Otter, Pale chocolate, Oat malt, C40, special B, EKG hops to 18 IBU and Windsor yeast with 8 oz of D180 Candi sugar.

Also snuck in a 3 gallon batch of a dark, dark mild in parallel using 3 lbs DME English Pale extract (muntons), 8 oz D90 Candi sugar, a bunch of cold steeped dark and crystal malts (blackprinz, american chocolate, pale chocolate, C75) added with 2 min left in the boil, EKG hops to 18 IBU and Mangrove Jacks Dark british strain. Curious how this turns out.

Also pitched a shitload of ECY sour blends into my rum barrel thats housing a blend of milk stout and oatmeal stout, along with 2 gallons of a blonde ale and 1 lb maltodextrin. The base beer got a touch oxidized, lost roastiness and thinned out a bit, and hadn't picked up much barrel character (3rd use), so thought it might be a good base for a dark sour. Will add some kind of fruit at year or so out.

 

NB Brickwarmer Red

 

Stepped my clara dregs up. I have never wanted to taste a starter until I caught a wiff of this one. Pretty hopeful with these bugs.

 

WLP644 IPA. Hopbursted with a blend of Galaxy and Nelson.

 

New brewer would love help/ideas on a 5 gal Cherry stout..I've got a BB kit for a Whisky Barrel Stout and want to add a little dark fruit and sweetness...

 

Pulled a sample of the American Wheat today that I brewed 2 weeks ago. Attenuated a bit further than expected but still tastes great so far. Tomrrow, I'm racking half onto watermelon juice in secondary and the other half onto blood orange juice - testing out recipes to find a couple I like best for my wedding this summer!

 

Re brewing my chocolate coffee stout, with an updated recipe.

 

Brewing 5 gallons of an all grain amber ale with juniper, mugwort, lavender and yarrow tomorrow. Should be an interesting one!

 

all grain single hop citra pilsner)
30 ibu's
dryhopped w citra...

 

No brewing, but I kegged an all Nuggetzilla IPA, bottled a Brett DIPA, cleaned labels off of around 150 bottles and did a lot of cleaning and sanitizing of my keg system, fittings and tubing. Probably brew up a single hop Jerrylo IPA tomorrow afternoon as well.

 

Brewing up 5 gals of an extract lambic-style sour with a recipe based on the one that's over on HBT. Forget the brewers over there who won awards with the recipe, but basically 50:50 Pilsen and Wheat extract, maltodextrin, 4oz aged Cascade, WY Belgian Lambic blend, WY Whitbread for a clean strain, and dregs from Drie Fontienen, Cantillon, and maybe a Mikkeller. Got a buddy who's brewing exactly the same recipe today but is using dregs from American wild ales so we can compare the two beers when they're done. Going to leave it in the primary for the whole time and add some oak cubes soon.

 

Drinking a bunch of sours, for some dregs.. hard work...

 

No brewhouse work since late December when I bottled my last batch. I have some stainless steel tubing coming in tomorrow to use for an insertion heater to brew using steam. I'll need to do some trial boils and testing with just water, but I'm looking forward to this new brewing method.