Brewing activities January 2016

It's times like these I wish I had an lhbs. With minor oversights come substantial shipping costs

 

Recipe? Tamarind paste?

 

https://www.amazon.com/dp/B000JMDJ5M/ref=cm_sw_r_sms_awd_IhNNwbZZGC93M


I soaked half the brick in a cup of boiled cooled distilled water and the other half in vodka both in mason jars. Shaking several times a day until I couldn't hear any more chunks. Strained through a fine strainer then recombined the batches into 1 jar. I found that 20ml of paste per bomber about right (dose the bottle and freeze since I bottle using racking cane jammed into a picnic tap) and pour on top then cap. It seems to disolve into the beer pretty quick. I tried 30ml and liked the more prominent tamarind but it overwhelmed the beer. I tend to mash high with that yeast since it gives a nice malty mouth feel but it is dry on the tongue. it gives some body for the tart tamarind to balance off of. IIRC I ended up with about a cup and a half of tamarind. I got to dose about 12 bombers. I really don't care for the beer by itself. I formulated it with the tamarind in mind. I still have about 2 gal. I'll prob dose with raspberry extract and bottle the rest.

 

off the record, found time to brew a different IPA for me

10 lb marris otter
1 lb L60
.5 lb victory
'5 lb carapills

60 min 1 oz nugget
30 min .5 cascade
15 min .5 Amarillo and simco
5 min .5 Amarillo, simco and Columbus

the difference is,,,,,,,,,,,,,,,,,,,,,,,,,,,, I used Windsor yeast. after all the London ale 3 talk I said f--- it and pitched the Windsor
6.5 gallon batch. 1.050 starting gravity, 2 oz cascade for 3 days DH.
whada ya breweers think??????????????

 

Keg of my brown ale kicked after just over a month, usually a sign that people liked it. Cleaning kegs ain't fun. Luckily my ESB just finished carbonating so I just swapped the line right over.

Porter has been fermenting for a week and a half so it'll be ready to keg soon. I have four taps but the most I've had on at once in the last year has been two since the kegs turn around faster than I can brew.

 

Thinking of doing a "Flint Wee Heavy" this weekend....

 

I agree, but just remember the alternative of cleaning bottles. I'll take kegging any day over that.

 

I'd like to formally motion that we revert to the old nomenclature for reoccurring threads in February to "Brewing and Doing" and "What Homebrew are you Drinking?" I think a lot of people are getting thrown off on what they should be posting where, and I simply cannot tolerate these missteps while drinking.

**This post is not a reaction to anyone in particular

 

I'm for it, I have moved a couple out of here to the other a few times now. I'll make sure they are formatted correctly when they hit next week.

 

Brewing a brown ale of sorts tomorrow


74.6% extra pale MO
14.9% Mild Malt
4.5% crystal 113 ebc
3.7% pale chocolate
2.2% torrified wheat

Progress 60g, bittering, flavour
UK cascade 100g, bittering, flavour, some aroma

1.065 OG
50IBUs or so
2xNotty yeast
25l

 

Doing a crazy stupid "challenge beer" tomorrow. A buddy challenged me to make a Black IPA but in a Milk Stout category. I'm not sure how it's going to turn out but I bet it will be drinkable. I'm keeping it around 6% and IBUs at 85. Using Warrior for first hop wort, El Dorado @15, and Amarillo @0.

 

Hoppy milk stout sounds horrible to me. But I've never had one.

 

lol, I knew I could count on your input. I'm brewing this with the owner of my LHBS so it helps not paying for the recipe! It definitely sounds stupid, but we will see.

 

If it doesn't turn out horrible, I'll send you a bottle or two.

 

Kegged my Azacca single hop IPA today... Complete juice bomb! Reminds me a lot of the hoof hearted, treehouse and similar style IPA's. Cloudy, hazy... Looks and smells orange juice with some pineapple and light citrus. 4.5oz dry hops in 5 gallon, half of the total hop amount used. I am sure it will clear some, but loving it so far. Used US-05 to boot. Bitterness is at 50 IBU, really nice bittering quality too. So happy with this one.

Finished at 6.2% ABV.

 

I would drop it down to the 50 IBU range, and it might be less of a clash. Milk Stouts aren't super roasty to begin with.

 

Took advantage of the snow day and am brewing a smoked rye porter. Just started batch sparging.

 

Finished up my transatlantic brown ale

Also tried out my new hop filter, 20p worth of stainless steel scrubber and jubilee clip. It laughed in the face of 160g of leaf hops.




KISS at work make no mistake

 

Good call on that. I backed off to .5 oz of warrior for FHW and did 1 oz el dorado @15 and 2 oz at flameout and attempted to achieve as best of a whirlpool. That brought it to exactly 56 IBUs. So once again, good call. It turned out a little lighter in color than a milk stout. Came out darker than a brown ale but not the coffee black color.