Who's Brewing 8/21-8/27?

3 full kegs in thekeezer...no brewing for me till one frees up :/.

 

I brewed a pretty straight Strong/old ale, but used wine yeast and ale yeast. I think the ale yeast was resistant the wine, i hope. I've only ever mixed Wine yeast with brett before in sours for some dark fruit esters. Thought I would see if a malty,dark fruit tasting old ale could get benefit from dark fruit wine esters..

 

10 gal. of Southern Hemi with Topaz/Pacifica/Galaxy/NS

 

Dry hopping my BIPA/CDA this week (Chinook and Centennial). Today I'll stop by a HBS in SLC and pick up some yeast for my next beer, likely a Pale Ale; I'll get Wy1187 (Ringwood) if they have it.

 

I just transferred my 5th beer, an Oktoberfest Lager, into the secondary to start the lagering process. What what awesome about this one in particular is it is my first in which I hit every single target... My volumes, OG and FG. Feels awesome!

Some info about the lager:

Munich, Pilsner, Vienna and Cara-Pils malt... Hallertauer and Tettnang hops... WLP830 German Lager Yeast. OG was 1.056 and FG 1.014.

Going to bottle it on Sept 20th to bottle condition 2-3 weeks to enjoy in early/mid October.

 

Growing a starter of WLP 545 for a quad to be brewed Tuesday night, added orange peels to a pale that will be kegged on Monday night.

 

I've done a few Belgians and low hopped wheat beers lately, and I'm craving the hops again! Simple APA up for tomorrow.

 

No brewing for me. I cleaned both of my keg lines since two kegs kicked this week. I'll need to clean both kegs tomorrow.

 

Just kegged the other half of my IPA from a few weeks ago.

I would like to brew a pale ale. Can anyone help ID these hops? Seems the marker wore off. They are either Centennial or Pacifica (or maybe pacific gem?)

Anyway, just going to make an OG 50 pale ale and add most hops between 20 and the end.

 

I plan on starting to sour the wort for a Gose in the next couple days. Will use WY 3711 instead of US05 this time. Hopefully it will produce a drier, more crisp drinking beer.

 

I brewed what was supposed to be a brown ale yesterday, until I decided to through in an extra 1/2 pound of pale chocolate, and a 1/2 pound of chocolate I had laying around/ I'm calling it a stout now.

 

Im pretty new to home brewing, been doin all kits, just dry hopped my first original recipe though. An ipa thats gonna come in a lil hotter than i planned, 8.5% abv. Guess I'm gonna call it a double ipa now

 

Brewing my third extract batch, finally something hoppy. Doing a Red IPA with quite a few specialty grains, and what I think is a ton of hops (7oz), Amarillo, Cascade, and Columbus. Going to have to go get a couple more ounces of hops to dry hop in a week or so.

Just waiting for the wort to cool down now, then I'm going to pitch Wyeast 1056 and let it do its thing.

 

Call it a Brown Porter?

 

Bottled up the northast ipa. Super juicy, but a bit more bitter than I had hoped for. Good first shot, but I want to rebrew soon and dial back the bittering charge, and maybe cut the dry hop additions by a third.

 

Brewing yesterday went as smooth as it could have! Hit my target OG and it is smelling amazing.

Gose came out a little acidic... I'm hoping maybe the priming sugar will take it down a notch? Anyone have any insight on that?

 

The priming sugar will ferment completely. It won't cut the sourness. Carbonation will increase the perception of acidity slightly.

 

Brewed another Saison yesterday with Nelson Sauvin hops. This time I used WLP585 Belgian Saison 3 yeast. Have heard a lot of good things about the new yeast....so we shall see!