August Homebrewings and Doings

Just finished off bottling my Pliny clone
and tomorrow I'm going off to Belgium for a week
Not to bad having this waiting for me then I get back



only 10 liter (3 -4 liter hopslam)

 

Diced up 13 mangos last night that I'm gonna be racking my Lactose IPA onto. Thinking it will get toasted coconut as well.

 

Kegged up my 2 single hop APAs with Pacifica and Southern Cross. They are carbing up now.

 

Brewing a sour on Sat. that will get some Cab concentrate, and eventually oak. Will be using Wyeast Roselare Blend, along with some commercial dregs.

 

Cooking up a peanut butter stout this week. Does anyone have experience with using PB oil versus powder (e.g., PB2)? I want it to have a ton of PB flavor. Advice?

 

Don't use peanut oil.

 

I might brew something next week.

I haven't done that in months.

Moved mid-June and have been too busy with the packing/unpacking/improving tedium. Instituted a brewing moratorium months ago so I could drain all of the kegs I had on-hand before the big day. I did pretty well. Only had to move 2 partially full kegs (and 11 empty).

Finally got the big fridge back together about a week ago, but still haven't fully sorted out the brewhouse situation in the new space. In part, I've been dragging my feet because I want the first batch to utilize the homegrown Cascade that the previous owner had planted - and they're getting close.

 

Not peanut oil. PB flavoring oil.

 

Add to keg and then rack to another keg to keg it away from the pb powder. I'd soak the pb powder in a cheap vodka spirit and then add to keg.

 

Just kegged my Munich Dunkel and threw the keg into the keezer at 33F. Will sit there until Saturday when my DIPA needs the space and will be moved into my keezer at 40F when I will put it on CO2 and let it sit another 4-5 weeks.

 

Still trying to perfect my IPA. 3rd day of fermenation and going strong: 1318 @ 65*F.

 

Currently getting a starter going (Wy1187 - Ringwood) for a beer that is inspired by Payette Brewing's Rodeo Rye Pale Ale (which is a really nice beer). It will be a Session IPA single hopped with Citra. I plan to use Rahr 2 row (assuming the LHBS has some), 1 lb of rye, and 0.4 lb of C 55. Cheers!

 

Don't use anything "oil". I've never used it, but if you search, you will find some threads about using PB2.

 

currently charring large white oak strips to be used in the badass brewery burton ale.

 

I also read somewhere that PB2 powder recently had a change in the way its packaged and its been causing lactobacillus infections in beer, so I might look into that before using it.

 

Brewing up a 10-gal batch of blonde ale this weekend. Using dried homegrown hops for the bittering charge, and wet hops at flameout. Only shooting for 15-20 IBUs at most.

Splitting the wort onto 2 different caught wild yeast strains. I'm calling it the 'Backyard Blonde'

 

Still lagering my festbier. Should be bottling it the second weekend of the month. I think I am going to get started on my yearly imperial stout. In years past I have been trying to brew a huge beast of a beer. This year I will not be following suit, and am likely going to aim for 1.080 og with an english ale yeast, some oats, loads of chocolate malt and enough midnight wheat to make it black as night. Maybe some bakers chocolate and cocoa nibs at flameout, and a few oz of coffee before bottling.... nomnomnom.

 

This month my buddy and I are starting our pear saison for the fall and gonna do some form of stout and let that one age in secondary for a few months until the winter. Since it's still super hot here in Texas we are also going to do our double IPA as well. Planning on using Kohatu and Galaxy and dry hopping with Huell Melon. Gonna be awesome.

 

Sounds like an awesome combo. I would be careful with the Kohatu. I did a single hop pale ale with it awhile back and I found super fruity but in an artificial kind of way. I still enjoyed it but I think I would use it sparingly next time fwiw. Plus the huell melon might get lost with too much fruity hops.