Who's Brewing 8/28-9/3?

OK, you're crazy .
No brewing for me, but I'll be bottling my rye IPA this weekend.

 

Last two weekends were spent brewing batches of next year's IPA (I age mine for a full year, as is traditional for the style) as well as a batch of strong Scotch Ale that will age for at least few months.
This weekend, I'll be doing two batches of a "session-ish" dark Mild Ale that will be ready to tap in about 3 weeks.

 

Double batch this morning after work. I'll crank out a 1.050something for a California Common and an APA. We'll see if I can push the 5 hour mark.

 

Will be brewing a Hoppy Brown, similar to Janet's Brown. If I'm feeling up to it I might brew a Northeast Style IPA with Conan yeast that I just picked up.

 

Hoping to do 100% pearl malt ipa with London 3 this weekend. Wanna see how much mouthfeel this yeast adds without oats. Galaxy and chinook hopped.

 

Just started pulling full pints from my keg of Ordinary Bitter as it has finally come out of its green stage and is drinking great. This made me realize that I really need to brew again asap. I have an IPA grist ready to go, just need to decide on the hops. Can't decide what I want to do with my Citra, Equinox, Centennial and Columbus.

 

Brewed a Pinner clone on Wednesday, brewing a big imperial pumpkin stout to be ready around Halloween and an all Falconer's Flight IPA this weekend...also dry hopping a Rye IPA and bottling a batch that I didn't get a chance to bottle last weekend.

 

I'm a fan of all Equinox myself, but some folks perceive a heavy green pepper flavor that turns them off. All Citra always makes a good IPA/APA, so does all Centennial (Two Hearted clone). You can always mix them all (go lighter on the Columbus than the others) and use the mixture for all of your hop additions, if you don't want to formulate a specific hop schedule for each...I've had good success doing this in the past on a couple of IPAs. Or you could go more traditional and use the Columbus for bittering and the other 3 as flavor/aroma additions.

 

Gonna try my first BIAB on a 2 hearted clone. We'll see. Low expectations since I have never tried the one vessel BIAB before.

Bottled: Bourbon Barrel Porter (aged 9 months)
2ndry Fermentor: HiJacked IPA
1st Keg: Black Chocolate Mocha IPA
2nd Keg: Awaiting tasty homebrew (above 2hearted clone)
On Deck: Pumpkin Ale (Oct)

 

Do you ever get something reminiscent of tea when you drink really light beers like that? I'm trying to find ways to cut that out of my beers.

 

I had made the recipe for 100% Equinox but it was the green pepper descriptors that made me back away from it. I usually do an 80/20 mix of Citra to Centennial and want to try something new. Do you think Citra and Equinox would work well together?

 

This was my first beer this small and first time brewing a Bitter, it is around 3.5% but you'd never know by the mouthfeel. At first it had this overly grassy flavor that was very off putting and was far too bitter. It has been in the keg about 3 weeks now with 2 in the fermenter and the flavors are rounding out. There is something definitely different about this beer, not sure I would call it tea. Right now I am thinking it is the hop I used as I have never used it before (First Gold) and was assuming it played a roll in the odd flavors I was initially getting. I think I will be able to better evaluate the beer in a week or so to see if any flavors like you describe begin to show up.

 

I got my stout in the keg last week but didn't get to the Wil Wheaton Vandal Eyes thing, so I guess I'll do that. Kicked a keg of a Pliny clone last night, so I'm pissed that I don't have a replacement.

 

Tea suggest astringency. Would you characterize it that way? If so, it might be something in your process that is only perceptible with a light beer. Just my 2c worth.

 

My pastors are coming over tomorrow to watch/assist/learn during a double brew day. I ran out of all my flagship test batches and need to restock them so I will be doing 11 gallons of my 2 strain 100% Brett Saison, and 11 gallons of single strain 100% Brett Porter. 1/2 the Porter will get coffee in the keg, the other half will age on Bourbon soaked oak with additional Brett strains for a good 6 months. Haven't done a double brewday in a long time... These will go alongside the 11 gallons of IPA I brewed last weekend that is still fermenting...

 

Kegging this weekend.

 

Right now brewing a Belgian Xmas ale with with cinnamon, ginger, and cutie peels to get poured on the cake of 3522 from the pale ale with orange peels that's getting kegged. Tonight I'll be brewing a quad with WLP545.

 

My last batch was made with 2oz of Crystal and 4oz of First Gold in the boil. No grassy flavors or aromas from the hydro sample. The First Gold hops smelled like fig newtons and vinegar in the bag, so I decided not to dry hop with them. The sample was orange, spice, floral and somewhat herbal like Jasmine. First Gold is orangey, but not potent orange candy like some American hops. I haven't sampled the finished beer yet.

 

Brewing up my wet hop centennial IIPA with WLP007. Mostly 2 row with a little flaked oats and possibly a touch of white wheat.