Who's Brewing This Weekend - April 3, 4, 5.

I brewed up a 2-Row/Cascade SMaSH pale ale yesterday......basically a clone of Anchor Liberty Ale.

I was mashed in by 7 AM and cleaned up and done by noon. Hit all numbers so it was a good day....except I decided to you the bazooka screen instead of my hop spider which caused some clogging/transfer problems. Ended up just pouring the wort into my bucket.....flung the bazooka tube into the woods.

Bazooka tube for mash tun....good.
Bazooka tube for brew kettle....bad.

 

Making a "cupboard clean out" pseudo best bitter...

10 gal batch

8 lb 2 row
8 lb pils
2 lb Munich
1 lb crystal 60
.5 lb crystal 165

.5 oz magnum 60 min
2 oz Amarillo 10 min
3 oz EKG 10 min
3 oz EKG flameout

Wyeast West Yorkshire yeast

 

Soul Glo 2.0 weizenbock starter if I can get up off the sofa.

 

Nothing but looking forward to next Saturday when I am.

 

No brewing for me, tapping the bweisse for Easter brunch though. Might do some beermosas to ease some non sour loving family members into sours. I will check the gravity on my Galaxy IPA and might start the first dry hop depending on where it is.

 

Been consumed with my full time commercial brewing so far this year.
Homebrewing for the first time in 4 months this weekend!

(?) Brett (?) Trois IPA

GRAIN: Pils, Wheat, Acidulated, Carapils, Crystal 15, Honey Malt
HOPS: German Hallertau Blanc, Calypso, Galaxy

68 ibu's
4 srm

1.062 OG
1.009 FG
7% abv

 

Brewed up what I hope will be a keeper Kellerbier. Weyermann pilsner and light Munich, with Perle and HT Mittelfrueh. Ayinger yeast. Hit all my numbers on the nose. Smells, looks, and (hopefully) tastes like a Mahr's Ungespundet at this early stage.



Mahr's U (for comparison)

 

No brewing, but I'm bottling two 5 gal batches. And seriously thinking about getting some kegs...

 

Bottling is a mild form of torture. Get in the zone and convince yourself it isn't that bad. If you get kegs, you will still probably bottle a few batches a year and they are a breeze compared to previous batches.

 

Finally brewed an American Sour Ale I thought I'd brew last weekend, on Thursday...then I brewed a single hop Summit IPA yesterday. Kegged a single hop Caliente IPA, dry hopped a Ringwood yeast Two Hearted clone and dry hopped a Mosaic Brett Saison that's ready to bottle.

 

Pulled the dryhops from a centennial ipa, and got it on the gas and chilling in the keezer..

Going to keg and dryhop a session pale that used lemon drop, hallertau blanc and mandarina bavaria.

Thinking of using mandarina and lemon drop to dryhop with.

 

I am going to boil the berliner weisse sour wort I did last weekend using @FATC1TY 's method. I have actually been too busy to check the sourness, so this could interesting.

 

I suspect you'd be fine. Did you warm it, or just leave it be?

If you have the ability to check with a pH meter, you'd be able to dial it in, in the future. It's what I do, while still tasting.

 

I just let it be.
I will probably end up buying a meter soon. My first instinct is that I could grab the one for work, but it is going to be in heavy use this summer and I don't want to be the jerk that causes a panic because it is missing.

 

So, anyone ever gotten 644 with that much yeast in the vial?

Those are both vials of 644, the one with the larger amount has a best before date of July, the other September.

 

Hmm, I was wondering if it wasn't mislabeled or something. Now I'm curious to know the cell count...because that's a heck of a lot more than 3 billions cells.

 

Bottling day, Holiday Ale, got 47 bottles