Brewing Activities April 2016

Just finished the Helgaweizen used Bavarian weizen yeast in 1 and Munich dry yeast in the other. If the Helga hops smell as good in the finished beer as they did in the boil I will be very happy. Very much like hallertau mittelfruh from what I could tell.

 

Just labelized my Oktoberfest bottles, note that I missed R on the right labels, lol. I should pay more attention.

 

Just did an experimental 15 IBU but super hoppy pale ale. This is the hop schedule. 56g is 2oz. I am expecting
Original Gravity: 1.052

HOPS:
56 g - Comet, Type: Pellet, AA: 9.3, Use: Whirlpool for 15 min at 211 °F IBU: 15.19
56 g - Citra, Type: Pellet, AA: 12.4, Use: Whirlpool for 30 min at 140 °F
112 g - Citra, Type: Pellet, AA: 12.4, Use: Dry Hop for 4 days
56 g - Comet, Type: Pellet, AA: 11, Use: Dry Hop for 4 days

 

WOW, that must be a ton of hoppy flavor!!!!.

 

Did you sanitize the pineapple with anything or just went for it?

On topic: racking a porter onto cocoa nibs and toasted coconut tomorrow.

 

Just went for it. Sanitized my knife as I diced. The beer is a touch over 7% Abv and hopped pretty heavy....I'm not too concerned.

 

Tapped my hefeweizen last night… Carb is not there quite yet (going for 3.5 vol’s), but the flavor is really nice on this beer. At 4.4% it will be a perfect spring/summer beer to enjoy on the deck!

Been planning out my next beer that I am brewing either this or next Saturday… A 12-14% Imperial Stout… After primary fermentation, I plan to add vanilla beans and bourbon soaked medium char oak… Malt bill also has some chocolate rye malt and flaked rye as well. So there will be a lot of flavors going on… Just trying to figure out if I should refine it a bit more. It will be aged in the keg for a few months once the primary/secondary period is over with. I am just wondering if I should keep the rye aspect or not alongside the vanilla and bourbon.

 

Brewed 10 gallons of Bohiemian Pilsner yesterday. So that's 20 gallons of Pils to drink this summer. I see difficult times ahead! Take care.

 

Our Mini Funkatorium.

Saturday night with the brew buds: added Parking Lot dregs and Brett B to a saison with sliced frozen peaches.

 

Bottled the WC/NEIPA. Hazy as fuck. Opaque even. Hop aroma was pretty dang intense, as was flavor. Mouthfeel was very soft.

 

Rye flavor plays very nicely with both bourbon and vanilla. I wouldn't hesitate on this one.

 

Blueberry and lemons are magical.
What percentage of rye for the saison? I just used 20% and no one can even tell. Then after I tell them rye was in the beer, it's all of a sudden "Yeah, I'm picking up a little spice note that you say that..."

It's such a light flavor, but I do like it.

 

Canned 1 gal starter wort. Will finally get around to 1318 IPA this weekend, assuming yeast arrives tomorrow as per tracking info.

 

Did a WLP566 starter last night for a saison I'm doing over the weekend. Going to use sweet orange peel and mostly Mandarina hops to shoot for orange notes. Tonight I'm bottling 2 gal of a quad and transferring 1 gal onto bourbon soaked oak cubes.

 

racked my second London ale III ipa, currently mashing a session ale and finished feeding 3 lb sugar my @stealth style IRS.
the 099 yeast is indeed a beast.

 

Pulled a sample of my sour quad tonight. Currently aging on Syrah french oak, raisins, mission figs, and tart cherries.
This beer is turning out to be pretty amazing with lots of dark fruit, cherries, red wine, and dark chocolate notes all showing strong. Chewy, yet dry. Sour.
OG: 1.107
CG: 0.997

 

Tasted my hefe again tonight, carb appears to be where it needs to be now! Really digging this beer... Was worried about the yeast, WLP351, but made for a fantastic beer. The 6% munich malt offers a bit more complexity in the malt area. My gf has been "dreading" this beer because she doesn't like hefes much anymore, but she is loving this one as well. So that's pretty awesome! It has a pleasing tartness which makes it even better.

 

Bottled up my first Gose-style beer tonight.