What's Brewing & Doing - October Edition

and now we know you ain't nowhere near Tajikistan!

 

Thanks i'll be a watchin

 

Brewed a rye pale ale yesterday. Bittered with magnum and late hopped with Nelson. Blow off smells amazing. Don't know if I will dry hop or not. 22% rye I the grist.

 

Northdown is a nice British hop at a 10 min. addition.
Target, Northdown, EKG are good in a British ale.

In reply to @brewbetty

 

All this time I have been assuming/hoping that you actually lived in Tajikistan. I'm so disappointed

I have a 6 year old daughter as well, very glad she has never thought about painting my toes

 

I bottled an Equinox hopped 644 pale ale yesterday using this recipe...http://beerandbrewing.com/VRBVlikAAME7_PbQ/article/366-extra-brett-pale-ale-recipe . I figured a Yakobson recipe couldnt be too bad and it tasted and smelled amazing at bottling!!!

 

On tap:

Hefeweizen
German Pils
Festbier
Düsseldorf Altbier
Munich Dunkel
Schlotfegerla (rauchbier)

Now that Oktoberfest has come and gone, I'll be working on some Belgian styles before the month is out. Starters this week for a Tripel and Saison d'hiver (and a Biere de Table from the second runnings).

 

First time brewing with London 3 and the krausen is so thick I had to dry hop with a bag and weights. Even with the weights he top of the bag stayed floating. Hopefully the krausen with keep the bag suspended.



Got so much amazing aroma when I opened the fermenter. Smelt like juicy hops.

 

Brewed a 5 gal extract pale ale. 7 lbs pils extract, 1/2 lb victory for steeping, all mandarina bavaria hops. Fermenting now

 

Bottled a Flanders Red that I brewed last summer, and then aged on some cherries for a few months. I'm kind having second thoughts about the cherries now, we'll see though. After kegging my last several batches, I am reminded how much bottling sucks.

 

Just dropped the dry hops on the above mentioned Rye IPA. 2oz Amarillo, 1oz Centennial, 1oz Pacific Jade. Smelling great!

 

I'm planning on kicking two beers out on Sunday: an apple ale and a sour. I'm taking 5 gallons of high OG wort, splitting it in half, and diluting one half with water and the other with cider. I'm really excited about the apple ale, I've been planning this recipe for a few months now. The sour is because I didn't want to just make 3 gallons of wort

 

@GetMeAnIPA brew a stout with London 3. Totally different/minimal krausen. Not like a hoppy krausen. Interesting stuff.

 

Kegged the Red IPA a couple of days ago and now I'm having first pull...delicious!

 

Two beers in the fermenter -- a DIPA with Magnum, Columbus, Simcoe, Citra, and more Columbus, fermented on San Diego Super. Meant to cook it down to 5.5 gallons -- ended up evaporating my way down to 4 gallons by the end of the boil. Whoops. Dryhopping with a Columbus/Citra blend. Cake will go to starting off an Imperial Stout.

Other beer is my annual "no yeast" experiment -- Water, 15 # of chopped papaya, 50% acidulated malt in the bill . . . and that's it. I'll it riiiiiide for 6 months. Had great results with this in the past using other fruits. Time to go again!

 

Measured grain and salts for a barleywine I'm brewing tomorrow, sanitized a keg for a mild I'm packaging tomorrow, and now I'm boiling some oak that will get bourbon for a few weeks until I bottle the barleywine. Busy day today with another tomorrow!

 

Finished an ESB about an hour ago, and am now mid-way through the boil for an oatmeal stout.

 

Brewed a rye IPA this morning. Need to keg an ESB and Saison brewed a couple weeks ago, but probably won't get around to that until tomorrow...

 

I made a hops spider for Halloween. Going to use it for an IPA tomorrow.

 

Brewing a Maibock tomorrow. Might be my last batch of the year. I was hoping to brew today so I could be working over a boiling cauldron on Halloween, but it's too cold and rainy.