Brewing Activities April 2016

That's great to hear I'm using that yeast right now. Next to Munich dry yeast it smells much more sulfuric

 

Yeah, it for sure put out a lot of sulfur near the mid-end of fermentation. But it was just the headspace of the fermenter and when tasted it was very faint. Once kegged I "CO2 scrubbed" the headspace and purged a few times... As of yesterday, I don't pick up the sulfur anymore. So it cleaned it pretty well. End result was good though, I would use the yeast again.

 

Even your fridge is crooked

 

Wyeast 1068 starter for a Citra/Amarillo APA I'll be brewing Monday.

 

Bottling batches #3 and #4 tomorrow. Can't wait until I can read through these threads and understand the language you All Grain guys are speaking.

 

So doing two Jamaican jerk chickens this weekend for a bbq (beer can style) with a group of friends…and feeling inspired to try a Jamaican jerk beer since I'm brewing with the hb club on Sunday. Thinking malty, amber ale base, lime juice & lime zest from 4 limes, 2 scotch bonnets, allspice and maybe some thyme…will probably leave out the garlic & onion components, but was thinking of ways to try to incorporate. Was thinking of using Summit hops…but alas no summit in my freezer.

 

Bottled a chocolate rye stout tonight, freeing up a bucket for a double batch of Altbier to brew tomorrow. Dregs from the bucket were very nice; roasty, chocolate flavor with little bitterness.

 

Brewing a big stout tomorrow with 0013 starter. Hope it can handle it. Also using some cluster hops which I've never used. Got them as a freebie last time I ordered hops.

 

Going to brew 5 gals of German Weizen tomorrow. I would like this beer to have a longer shelf life than normal so I think I would increase alcohol content. Don`t know exactly how I am going to do it but I have a ballpark idea

 

In before the end of the month: Got 11 gallons of Altbier brewed this afternoon, after bottling 5 gallons of stout and another 5 of a preliminary batch of alt (for the yeast cake) over the last 2 evenings.

I just finished my brewing notes, and now I am enjoying one of my IPAs with Amarillo, Galaxy and Mosaic. All I need now is some longer days so that I don't need the headband flashlight to finish up on the driveway.

 

Kegged 50 gal of ipa this weekend and learned that the Burlington strain from White Labs is indeed prone to diacytel. The 50 gal batch came out clean but the 5 gal starter (that I kegged as well) is full of it. I'm going to add some krausen to that to see if I can clean it up a bit.