November homebrewing

I will be dropping the temp on my Brett IPA and then dry hopping it this weekend after I pull the yeast off. Then a short fining before kegging it. New SS keg converted to fermenter makes it much easier to harvest yeast, dry hop, and fine all prior to packaging.

 

Haven't made a stout in years so yesterday decided to brew up an oatmeal stout. Brew day from hell. Took an incorrect gravity measurement and added water when I was just fine Looks like I have a fine tap stout! Really didn't want to bottle anyway.

 

Trying to revitalize some US 05. If work lets me get a weekend in, I'll be burning up a lot of hops from my freezer. An IIPA of some sort that should share well around the holidays.

 

Pictures of your fermenter?!

 

Brewing a hoppy black ale next weekend a recipe I've used 3 times before. 2row c30 carafa3 carapils and corn sugar. Big summit bittering,cascade(subbed for the usual ahtanum), eureka (usually simcoe) dryhopped with chinook. Us5 yeast. Super piney in the past I hope the substitutions don't mess with the mojo

 

unable to view the pictures.

 

Odd, they are showing in my post and your quote of my post... and expand when clicked on...

 

I don't see em either.

I have decided to curb the stout this year in favor of a barleywine aged on rum beans. Gonna use some chocolate and Munich with pale malt to hit 1.1xx and ferment down with Chico. Once I hit terminal I will age it on beans that have been soaking in gold rum for the last six months.

 

Tasting the pre-kegging hydrometer sample of a Galaxy-Mosaic pale ale. It's saying that keg day is tomorrow, pending the cleaning and sanitation of the keg that until recently held the APNEIPA. The San Diego Super Yeast lived up to reputation and attenuated a more than I desired, from 1.060 to 1.007, estimated ABV is 7%, so it's really IPA territory. I intend to keg hop with 1.5 oz galaxy, but I'm not too impressed with the hop aromatics or the malt I got from the kettle and fermentation dry hop . I may need to break out the Citra.

 

Brewed up a NE tweener IPA with Mosaic and citra hops and a SG @1.072.


Dry hopping on day 3 of fermentation. The London Ale 3 yeast has such a spongy krausen I had to push it aside to let the hops drop into the beer.

 

Gonna be making a Wild ale with Sach Trois primary and a Brett blend from Yeast Bay.

Primary with Trois, condition on 2 lb/gallon raspberry for 1 month, transfer to keg with Brett blend and let condition 3+ months (to taste), then bottle.

 

Just bottled my fruit lambic (3yo+6mo gueuze recipe):
2.7 gal lambic w/ Colorado Palisade Red Haven Peaches
2.7 gal lambic w/ Michigan Ballaton Cherries
(~2.5 gal still going, fermenting w/out fruit, more of a solera at this point)

Also currently fermenting 11% Vanilla Imperial Stout (Madagascar + Mexican Vanilla Beans):
2 gal Vanilla Imperial Stout (base)
2 gal Vanilla Rye Imperial Stout (aged w/ American Oak Med+ and Rittenhouse Rye)
2 gal Vanilla Coffee Imperial Stout (w/ cold-brew coffee)

 

If you're local to Denver area LMK if you want to trade bottles, I love barleywines.

 

Will do. I am in castle rock. I am hoping to enter this one in the vail big beers comp.

 

Beans are like cubes made from barrel staves vs cubes that are made from oak and charred. I bought a bunch of beans, a bunch of mason jars, and am making a collection of different spirit soaked beans.

 

Hoping to brew sometime soon, still looking for a good deal on a cooler to rebuild a Mash tun.

 

Brewing up a coffee brown ale this morning. Maris Otter, Munich, Flaked Barley, C-60, Aromatic and Chocolate malt. Adding a touch of lactose as well.

I plan to add coffee both as cold brew concentrate and whole beans in the keg. Hoping to get different notes from the coffee by doing this. Haven't picked the coffee yet, but need to stop by a local roaster this week anyway.