September - Homebrewing Happenings

Bottled a cherry wood dipa, making 2 fresh hop IPAs , a nut brown and an smash with experimental hops. All to be done before sunday

 

Brewing 10gal of lightly hopped Pilsner wort to split. One batch will get coconut and 1968 and finish on light toast white oak spiral. The other will go 3724 and get a blueberries. I still have some sour base left that I can blend but I'll have to taste and see. These are 2 of the beers I'll be pouring at the Bayou Beerfest in Houma (fundraiser for veterans)

I also need to start building up the F1 and F1C4 hybrid yeast I received. Doing a split batch at the end of October or beginning of November.

 

Brewing a simple single fresh picked hop ale (chinook) ale tomorrow.

Then later in Sept will be 2 10g batches of a chocolate/vanilla milk stout.

 

Sunday I am brewing 10 gallons of IPA. One will be dry hopped with Cascade the other with Mosaic.

 

Bringing 10 gallons of Flanders red to a boil right now.

 

Just kegged my harvest wet hop IPA tonight. Finished at 6.1% ABV.

The bittering addition and dry hop were pellet, but all late and whirlpool were fresh hops (cascade and chinook). Very nice taste going into the keg.

 

Racked 10 gal of wild yeast blonde ale onto some Brett/oak a few weeks back. Had to pop the lid on the bucket to see how it was doin'. Looks like the Brett is gettin at it!

Gonna dry hop both fermenters with 2 oz of Nelson sauvin 3-4 days before packaging. Whenever that may be.

 

If you saw that on anything else we would be like thats nasty....So cool looking....Let us know how it tastes when its ready in a couple months.

 

Making a yeast starter tonight with WLP002 for a Northern English brown I'll brew on Saturday. In two weeks I'll use the yeast cake for a huge 1.132 RIS. Hopefully reminiscent of Marshal Zhukov.

 

Ha I agree! Yeast Bay's amalgamation creates some funky stuff... I'll keep you posted.

 

I recently purchased a 3-gallon fermenter so that I could start doing some smaller test batches, so last night I did a small 2-gallon lets-see-what-ingredients-I-have-on-hand-and-brew-something-with-it session beer. We'll see how it turns out.

4 lbs Wheat malt
1/2 lbs honey (at flameout)
.7 oz German Hallertau -60 minutes
.4 oz Mosaic - 10 minutes
.2 oz Mosaic - 5 minutes
.2 oz Mosaic - 1 minute
.2 oz Mosaic - flameout
Wyeast 1056

 

Just got materials for a Strong Ale, should be a good one.

 

I gotta tap a Belgian Ale that I made earlier in the summer, and this weekend I have to keg my annual Pumpkin Ale. For brewing this month, I'm planning on making either an Old Ale or Barleywine for the upcoming Winter/Holiday Season. Either that or a Winter Warmer and I'm so undecided on what. I Haven't made any of those styles as of yet. I should be moving into my new house sometime this month and that means that the kegerator will no longer be neglected and the homebrew will be flowing.

 

Brewed the main portion of my holiday Mole porter yesterday. It's now bubbling away. Got a 5 cup ofcoffee with mulatto, ancho and pasilla peppers with chocolate addition cold steeping on tequila for when it goes towards conditioning.
Be brewing a 100% brett dark saison this weekend that is going to be blended with the Mole porter sometime after Halloween.

 

Tomorrow I'm kegging a Session Rye IPA (Wye Rye) fermented with Ringwood and single hopped with Citra. Tomorrow I'm brewing my standard ESB recipe (ESB Me) and throwing the wort onto the Ringwood. Cheers!

 

I'm about to mash in my grains (brown malt and beechwood smoked malt) for what's meant to be a smoky brown colored ale. OG will hopefully be around 1.047. Hops used will be Hallertauer Mittelfrüh, used mainly as a bittering addition.

 

Kegged a 007 single hop IPA and brewed a Wheat IPA with Chinook, Equinox & Citra yesterday and then brewed a Pekko single hop IPA this morning.

 

Harvest from my son's first year Nugget bine. A whopping 4.7 ounces wet.

 

Brewing up my brown ale for the fall right now. I also cleaned my chest freezer today and keg lines too.