What's brewing August edition

I'm about to brew up my house IPA (Citra and Nelson hopped) but using Hot Head yeast for the first time instead...what are all of the rest of you beer geeks brewing up?

Cheers!

 

Whups, guess this belong here

Dark Force

OG: 1.096
~35 IBU

25% Pils
25% Wheat
13,3% Dark Munich
13,3% Crystal 120
13,3% Smoked
5% Carafa I
5% Carafa III

10 g Magnum, 60 min
5 g Columbus, 60 min

WLP300

 

I wish I could get some hot head yeast in my area since my ferm chamber only fits two fermenters

 

This Saturday I'll be brewing up some ten day grain to glass hefe that I'll let naturally carbonate in the keg with priming sugar

 

On the last few minutes of boil for a dark rye saison currently. First all-grain in about a year and a half, and no stuck sparge from ~ 29% rye! Did end up a little low on volume, though.

 

Saw some funky mango sour recipe a while back on here. Gonna dig that up and transfer onto my cake of funk that's ready for kegging.

Gonna brew a session IPA, as well as brown ale this month. Pumpkin beer will be brewed soon too Can't believe it's already August.

 

Getting ready for a re-brew of an American-style rye saison that did well in a comp this year. 11-gal split batch, with late additions of galaxy/amarillo. 5.5 gal is getting The Yeast Bay saison blend II, while the other will get saison blend I, as well as a 'house' brett blend I've been culturing. Fermenting a 'clean' batch is my only way of coping with the long wait time of brett batches anymore

 

Got my yeast starter going of London Ale III to try for the very first time... I have only used Conan in the past, so I will be curious to see which I prefer for those NE IPA's.

That being said, brewing that this weekend and finishing up the recipe. Thinking I am going to go 100% citra on this one as I have a lot of it, so it looks like 12oz will be used. This beer will be around 4-5% ABV.

 

Don't fear the clumps

 

I have a great crop of centennial coming in, so maybe a nice fresh hop pale ale utilizing pils and vienna for a base is on deck, and I need to get the festbier going too, also pils and vienna. Better get some pils and vienna.

 

I have an ok crop of centennial S, but a super crop of Columbus cascade and nugget. I'll b using all of them for a fresh hop beer towards the end of August.

 

Just cracked my first bottle of a strawberry sour I made. Drinking absolutely awesome!

 

How'd you add the strawberries?

 

My brewing habits have become pretty boring. I used to brew a little of everything (ale only), but now all I seem to brew is IPAs. I don't mind, though, 'cause that's mostly what I drink.

 

Soured the wort, pitched yeast waited for the yeast to finish up, then took 2lb/gallon frozen strawberries, added 4oz of vodka to the frozen strawberries in a big pot, added 16oz of this fermenting beer, 4oz table sugar. Heated to 160F for 10 minutes, let cool to 90 and added about a tsp of pectinase, and put the whole thing into the fermenter. Let that sit for hmm about a month, and kegged most of it and ran a few bottles off.

Since I am not boiling the wort again prior to yeast, it just gets better and better with time.

 

So . . . a hot-side sour with sacch., no brett?

The reason that I ask is strawberries can be high in polyphenols/hydroxycinnamic acids, that brett can transform into some unfortunate phenolic compounds.

 

I just pitched my yeast on my funky sour mango beer.

(ended up with about 5.5 gallons at 1.055 O.G.)

Malt:
10 lbs 2 row
3 lbs white wheat
1lb oats

Hops - none

Yeast - 8 ounces of good belly (mango) for 2 days at room temp and boiled it down to about 5.5 gallons and pitched a bit o funk from omega labs

I will add 12 lbs of organic mangoes in about 3 months

 

No brett. Primary is with Sour Weapon from Bootleg Bio (so pedio culture), then typically I ferment with a chardonnay yeast, depending on what dryness level I am going with the sour.