Brewing Activities April 2016

You're so right. Prep, and cook time was like 12 hours, but the meat was so ridiculously good. I had buns for sandwiches but everybody preferred the meat without the bread

 

Will be brewing up a Rye Scotch Ale this weekend, fermented with Wyeast 1450.

 

No Sir , that´s not my intended purpose, it is just to keep some blowing off stuff.

 

Brewing an American wheat later this week. OG-1.050ish, 25-30 IBU with Amarillo & Citra, WY2565.
Also moving kegerator (basement finally finished!) and installing a new and improved regulator.

 

Original plan was to brew an IPA this weekend with 1318. New plan is to troubleshoot my temp control and figure out why I've had two batches in a row go way over the set point.

 

I've got ten gallons of tart saison split two ways: 5 gallons with 3726 + JP, CS, and Fantome Dregs. The other 5 gallons got 3031 and ecy02 slurry in secondary.

Brewing my first barleywine on sunday.

 

Bottled a small (3 gallon) batch of a Smuttynose Finestkind IPA clone. Nine hop additions (7 during the boil, 2 stages of dry hopping.) The sample I took for the final hydrometer reading was delicious. I can't wait to see how it comes out after aging in the bottles.

Meanwhile, a 5 gallon batch of CDA/Black IPA/American Black Ale is fermenting nicely and the hop aromas just above the airlock are amazing. I keep finding excuses to go into the room where the fermenter is, just for the smell.

 

Did a photo shoot today for my latest three beers on tap!

Group photo (L to R... Jaro Pils, Beast Incarnate and Cryptic)



Jaro Pils
Bohemian Pilsner - 5.8% ABV, 40 IBU
100% Pils, German Magnum and Czech Saaz hops



Beast Incarnate
Double IPA - 7.8% ABV, 100+ IBU
2-row, red wheat, crystal 40... Columbus, Simcoe, Centennial and Citra



Cryptic
Smoked Robust Porter - 5.4% ABV, 40 IBU
Marris Otter, Beechwood Smoked, Chocolate, Munich, Crystal, Victory, Patagonia Perla, Black Patent, Oats.

 

A Saison extract

 

Brewing the Adam recipe from Hair of the Dog right now. Will most likely end up with 3 gallons to age on bourbon soaked oak and 1 extra gallon to do a fun experiment with. Does anybody wish an Adam variant existed that hasn't been brewed before?

 

Those really are bold colors! If they taste as bold as they look, they must be interesting beers!

 

Brewed a ipa today, new recipe. First time I got to brew this year and it was long overdue.

 

What he said. I did exactly that with my first berliner and it was down to 3.2 in just over 24 hours. Didn't have to worry about it smelling like vomit.

 

Haha, from the stone? I guess it doesn't help to narrow things down. I'm currently thinking either eising some of it down, or possibly Ardbeg soaked oak or cognac soaked oak. I can't really think of any adjuncts like coffee or vanilla that I'd imagine going well.

 

My first all grain today. Efficiency wasn't very good.

 

I've just mashed in the grains (flaked corn and 6-row pilsner malt) for my first attempt at a cream ale. It will be interesting to see how it turns out.

 

Just brewed a batch of rye pale ale.

 

Mash in for a 100% Maris Otter Pale Ale with 44ish ibus of late additioned Citra, Mosaic and Sorachi. Went higher on the mash temp for some sweetness and it is going into the conical with an est 1054 and Omega Yeast's Hothead. Shooting for it to become 2.5x vols of bottle conditioned yumminess.
Sparge begins in 15 minutes