August Homebrewings and Doings

Still sounds like a no to me. Oil isn't good for head, if it is truly oily. I've had a salad dressing made with a peanut butter extract of some sort. Not so good. Never had a PB2 beer, and I've heard mixed reviews. But the only positive reviews I've seen on a peanut butter homebrew have been PB2, so if I were to try, I'd go this route.

I've not heard this, but it sounds like adding at flameout would take care of that issue.

 

I'll start a saison yeast tonight for a weekend batch. And I need to do some more dryhopping on the APNEIPA.

 

How many ounces of Kohatu did you use total? We are definitely going for a fruity IPA but I wanna be sure to balance it out with bitterness. Thanks for the heads up.

 

Added the first Dry Hop addition to the APA NEIPA last night. Took a sample, SG=1.019, approx 67% atten, close enough for the add. It will sit on these for 7 days before either kegging or maybe adding the second DH. I'll taste and decide.

This sample was spot on, delicious aroma and flavor so far.

 

So... Saturday is IPA day? Yes? I plan to brew my standby amber ale, but add some Maris Otter LME that heeds to be used before Dec.

I had a recipe given to me by a "small batch brewer" from troegs from a brew-day demo that I always wanted to brew. I'll be doing that as well. When he pitched the yeast, he just came out with (what looked like) a nalgene of yeast and poured in about half. I always assumed this was their house yeast, but the recipe specifies conan.

My attempts to make a 2l starter with conan were... well... messy.

 

Was my first experience with it as well. Lost a lot of yeast, and attenuation suffered.

Good Luck.

 

Saturday I will be kegging a Barley wine for my clubs barrel age project. Looking forward to the hydrometer reading! (sampling)

 

I'm planning on doing what I do to add cocoa powder. I take about an extra quart of runnings, boil it in an extra pot, kill the heat, stir in the powder, cover, let cool while I go on with brewday. It's cool by the time I'm putting the beer in the carboy. I just put the powder sludge in first. This serves the purpose of hydrating the powder, as well as pasteurizing it.

 

Citra/Galaxy/Lactose/Mango IPA is well underway. London 3 is sure to drop clear with the help of Pectin!!

 

Today I brewed a base sour and added it to another prefunked barrel from Carolina Baeurnhaus and added the traditional dry hop for my Averagely Perfect NE IPA.

 

A couple days ago I drilled a hole in my 8 gallon megapot for a thermometer. Today I got some barkeepers friend, scrubbed the pot out and treated it. It looks so nice now I got it used so I'll assume it's had a good amount of wear in it's life. Maybe Sunday or Monday I might be able to brew a creme ale.

 

Made a larger batch of a wild ale from pilsner and wheat. I harvested the wild yeast from raspberries and have been stepping up a starter for the past month or so. It tastes like a super fruity saison!

 

It's hard to tell from the picture, but it looks like the beer plus the fruit might have filled the carboy slightly above your tape mark.

 

So I decided to go with the wild yeast harvested from peaches, and another caught in my herb garden for a split 10 gal batch of 'backyard blonde'. (The one I caught from flowers had some gnarly looking pellicles in the starter so I skipped that one for now). Both strains started cranking right around the same time last night, and have a nice healthy krausen! Looking forward to trying samples in the next week.

 

Yes.

5.5 gallons of beer + 11+ lbs of mangos in a 6 gallon carboy =Fruity Blowoff.

 

Brewed my NE DIPA yesterday, OG of 1.073. Pitched Omega DIPA (Conan) at about 68-70F and I had activity in just hours. It's roaring today already! For sure my most lively fermentation. Have the temp set at 65F for fermentation.

The smell out of the airlock is amazing.

Grist is basically 2-row and golden promise with oats and small amounts of 10L and honey malt. Hops include Columbus for bittering and then nugget, simcoe, citra and mosaic for late additions, whirlpool and the dry hop to come.

 

Built a new Mash Tun, so I brewed up a 10 gal. batch of Saison.. which is bubbling away. Next weekend I have 4 beers in a competition. Still need to research more on why my hop plants are doing so poorly at the new house..

 

Did my first 2 closed transfers today and it went flawlessly! I was extremely stoked at how well everything went. Also made a really light mango beer that's already going to townnnnn.

 

Closed transfers are the tits, particularly for preservation of hop aroma/flavor.

 

Brewed my first cream ale (extract). Used O2 to aerate for the first time (foamed up a bit, I should have expected that though I guess). Got to use my weld-less bulkhead thermometer with my kettle for the first time which was pretty awesome. And (also for the first time) I used a pond pump to circulate ice water into my IC to bring the wort straight down to pitching temps! So many firsts on this brew day!