August Homebrewings and Doings

Brewed a 1x2 -- Golden Promise/Columbus-Amarillo APA yesterday with washed Wyeast 1272 (gen 2). Really liking the balance of this yeast in final aroma and flavor profile.

 

Just brewed a Black IPA with additions of my homegrown Cascades and Concolor Fir tips (very grapefruit like).

 

None More Red.

 

Sour dark saison on zante currants and red wine soaked oak cubes is looking promising. This is my first time using them.

It's been 5 months in secondary with some crooked stave dregs and decided to remove the trash bag that was covering it today to see a nice skin forming!

 

Took a gravity reading on the NE-DIPA I brewed Saturday. Currently at 1.021 (7% ABV) so I added my active fermentation dry hop. So I added a combined 2.5oz of Mosaic and Simcoe. Once I hit FG I will add the remaining dry hop of about 6-7oz.

The hydro sample was unreal. Completely looks like a NE IPA would, just beautiful. Aroma and flavor are the best I've ever sampled out of a hydrometer easily for an IPA. Really liking this Conan yeast... I would carb up and drink as is right now honestly lol

 

It was an alpine Nelson clone with Kohatu subbed for Nelson. I used .5 at 30, 2.5 at 5 and 5 oz Dryhop. But it was a 10 gallon batch. Still overwhelming. Mine was only 35 ibus. I think you've got the right idea with more ibus

 

Brew up a 10 gallon split batch today. 55% red wheat, 42% Begian Pils 3% Melanoidin.

Half batch will be a Hefe with Wyeast 3638 and half got Wyeast Begian Lambic and some Jolly Pumpkin dregs (great excuse to drink sours tonight).

Smooth brew day.

 

Bottled a saison fermented with WLP564 from the white labs yeast vault. Using the slurry tomorrow in 8 gallons of rye saison.

Next week I'm brewing a brett saison and a red sour.

 

Just kegged my first ever Saison, couresty of @JohnSnowNW recipe. I subed mosaic for huell melon and used danstar's belle saison yeast. Beer finished around 1.002 for 7%. The beer warm and flat is really good. Can't wait for this to begin pouring. Just in time for the heat way.

 

Bottling up a watermelon-strawberry-coconut "oatliner" (70/30 pils/oats). BIAB mash, pitched mango Goodbelly at 110*, let it ride in my garage for two days, got really good and tart. Pitched a Conan starter directly into the same kettle, so an "open" fermentation (the lid on though). After five days, added one whole watermelon juiced and reduced by half, plus a quart of fresh juice. Also added 2# of juiced strawberries, and 6oz of organic shredded coconut I toasted. This is for 3 gallons. Taste of the flat beer is amazing! Super clean sour, tart, fruity, berrylicious, melding perfectly w/ the coconut and peach from Conan. I just hope nothing alters from now til fully carbed time.

(edit: Yes this is a no-boil, unhopped raw ale)

 

Sounds interesting and super tasty! I like the addition of coconut to it.

 

Making the @JohnSnowNW house pale original version.

 

Used the powder in a stout and it came out pretty good

 

Brewing an English Porter this week. Maris Otter, brown malt, British crystal, pale and dark chocolate. WY1028. 1.055 & 30 IBU.

Also racking a sour red rye to 2ndary and pitching more jolly pumpkin dregs to it.

 

Brewed a 1.070 pumpkin Amber/brown today biab. Added the baked pumpkin to a separate bag and did bag in a bag. Color was a nice deep orange brown and pumpkin and spices smelled great.

 

Kegged a Czech Pils and then brewed an extract sour. Fun and quick brew day. Co-pitched US-05, Bootleg Biology Solera blend, and dregs from my favorite Yazoo sour.

 

Yeah, the coconut seems to give it a little richness, to balance the acidity. Should be a nice segue into fall drinking.

 

Yesterday I kegged 5 gallons of my rye pale ale (Bell's Smitten clone) and today transferred the other 5 gallons to secondary.

The frustration was yesterday. I brewed 10 gallons of Festbier and got a stuck sparge! This was my third stuck sparge this year. My mash tun is ancient (at least 10 years old), and I knew the culprit was my stainless braid, which I have trimmed back on the other 2 prior stuck sparges. So I sucked it up and with an emergency Menard's run was back up and sparging with maybe a 1.5 hour brew day delay. This included additional fun spilling my hot mash on my shirt while trying to pour it, along with the associated mild burn. But I at least collected my volume and somehow still nailed my gravity. At least these rough brew days are the exception and not the norm.