What's Brewing & Doing - October Edition

Just about finished with the mash of my Flemish Ale.

8# 2-row, .5 # special b, wyeast 1214, and styrian holdings hop.

Brewing this to get yeast slurry for 10 gallons of a tripel my friend wants to brew later this month. He wants to make a lagrave clone, I told him lets just make a good beer!

 

Brewing a malty beer right now, I don´t know what style this beer fit in , I call it just MALTY.

OG= 1054
63,6 % Pale Ale Malt
18,2 % Biscuit Malt
18,2 % Vienna Malt
IBU 20 using just Perle hops
1 gm Gypsum
4 gms Calcium Chloride
Mash 30 min at 148 F - 30 min 154 F
Windsor recultured yeast

Cheers!

 

Brewed two all grain beers yesterday:

1050 pale with London III Nugget for bittering with Galaxy and Nelson late
1057 Amber with American Ale all Mosaic

Had to get back in the saddle, has been over a year since I had last brewed so hope these batches turn out.

 

I did 10 gallons of Oktoberfest today. 8 lb Pils and 15 lb Vienna. Hallertau to 27 IBUs. I meant to have 2 lb of Munich in there and 13 lb Vienna but I forgot to stop at the LHS. Color was still pretty spot on.

 

Had a mystery pound of hops not too long ago...Farmhouse Brewing sticker fell off in the freezer and I couldn't find it anywhere. 95% sure it was Citra in the end...pretty distinct once it was opened.

 

Going to brew a Maple Coffee Porter coming this weekend. Brought some maple syrup back from a New Hampshire trip a few weeks ago and going to cold press some coffee to use in the beer.

 

Was going to put things together for another neipa experiment, but had a tripel karmaliet two nights ago and will be putting together a recipe for that instead. Its funny how one beer inspires a person...

 

My wife got me a kegging system as an early birthday gift. Best part is, I get to go out to my LHBS and get it all myself I've already got a CO2 tank with regulator and a keg fridge, so I'm almost there.

After 6 years of bottling, I think it's about time I start kegging. Since the next batch is gonna be a 'semi-harvest' centennial IPA, I really want to compare the freshness of a kegged IPA to a bottled one.

 

Welcome to the "I'll never go back to bottling" club.

 

I'm with ya. Although I'll probably still bottle barleywines/RIS's for the long haul, but as far as the easy drinking ones go it'll be a no-brainer. I'm pumped!

 

That's a fair point. I'm actually gearing up to brew a mild and then use the cake for an English barleywine which will be my first time bottling since entering the kegging world.

 

I only have room for 2 kegs in the fridge, so I still bottle beers that I think will age well in order to have some variety. Like the dubbel I should be bottling this week!

 

That is how I started kegging. "Honey, why dont you get that keg equipment for Christmas." Then she put all the empty bottles in the garage. Once I saw all the bottles in one place I realized kegging was more for her than me. Well played SWMBO.

 

Haha yea, my wife hates helping me bottle, so it's a win-win!

 

I wonder what % of kegging setups are the results of better halves who were sick of helping with bottling (my situation) and/or were sick of looking at all of the empty bottles.

 

I transferred my imperial stout onto raspberry puree two days ago. 3 gallons onto 3 lbs of puree. Plan on keeping it there for about 2 weeks. I'm going to add 2 oz of cocoa nibs after making a vodka tincture and freezing it to remove the fat and finally add 2 oz of coffee beans for a day or two also. Not sure if I'll use Sumatra or Papua New Guinea beans.

 

My sour red ale with Zinfandel grape concentrate had a blow off problem -- I lost close to two gallons, so I transferred the remainder into a smaller carboy. After the transfer, I had a bout a quart left in the first carboy, so I am currently evaluating. It's murky and needs more time. Definitely sour enough. Maybe too much. Finding the happy place in these sour fruit beers is going to take some time.

 

Bottled this fall's rye saison last night. Fruity aroma, nice oily mouthfeel, with a great bready, earthy, spicy flavor.