What's brewing August edition

Perfect FG of 1.013ish for this session IPA. Down from 1.050 and just under 5%. Is there anything better than the aroma of the hydro sample? I think not. Got it in the keg with 3.0 oz of dry hops. Should be good to go in a week or so.

 

Bottled this today, eight days is one of the quicker turnarounds I've done. I did a 24 hour chill too, would have liked to have gone longer to drop more out but I'm busy this week then off on holiday

fg was 1.012 so 74% attenuation and I used the invert I made for priming sugar

 

Just brewed this yesterday. Ended up with 13 oz. of hops. All added at about 175F. Will probably package it in about a week.

 

If they are primarily extract beers, you are adding too much water somewhere in the process.

 

Getting in one more this month!!! Our pastoral assistant is moving away in late September and I am hosting his going away party. Gonna throw some Pilz, Vienna, and Dark Wheat together, no hops, quick boil, whirlpool with salt and Coriander, drop to high 80s and give it some GoodBelly, a few days later hit it with my Nectarine Blossom yeast. After a week or so I will crash it out, one keg will get Simcoe and the second will get something else yummy, Vic's Secret maybe. Probably brewing it up on Thursday. Calling it Sorry to See You Gose.

 

Just added strawberry puree and lactose to the milkshake IPA. I failed to account to for the volume of 6 lbs of strawberries. But it wasn't too far from FG already and there isn't a ton of sugar in strawberries, so there shouldn't be too much new krausen, right?

Wrong!!! 30 minutes later it's shooting out the airlock, and fast. Luckily I heard it before going to bed so I was able to set up a blowoff tube. Hopefully that's enough, but if not the Cool Brewing thing will at least contain the mess.

 

Brew day is tomorrow! It's been a busy month of moving to a new location, so beer hobbies were put on hold for a bit. With that said, I'm itching to get the flame going in the morning. I'm making an Allagash White clone (a house favorite) to keep in the kegerator.

 

I just mashed in my grains for an experimental brew using birch smoked malt from Gotland, which is typically used for brewing Gotlandsdricka. It will be a SMaSH beer using this malt and Fuggles hops (I'm planning on a single 60 minute addition), which I had left in the freezer, and Windsor yeast. I mainly want to see what the color and flavor contribution of the malt is like. The malt certainly smells like a wood fire. The color of the flour is partially pale and partially darker looking (with some rock hard kernels which are still intact), so it will be interesting to see the final color of the beer.

 

I brewed up a NE Rye IPA yesterday, that I'm giving to a farmer friend in exchange for a couple of fresh chickens and a few dozen eggs, and right now I'm brewing up a SMaSH with Golden Promise and Cryo Citra that's going to be fermented with Sacc brux trois. Just got a 55 pounds bag of Golden Promise, one of my favorite base grains, so I'm looking forward to some excellent beers soon! I'm shooting to brew up another Rye IPA tomorrow, for myself this time, that will be the first of the Fall seasonal beers...I would usually brew a yearly pumpkin beer this time of the year, but I think I'm skipping the pumpkin this year.

 

I also just kegged an all Azacca Wheat Sacc trois IPA and pitching the SMaSH I'm brewing right now on top of the then 3rd generation yeast cake.

 

I tried something unconventional here:

A no boil raw ale NEIPA. Mouthfeel is huge from all the proteins. Brew day was about 1.5 hours shorter and there's no off flavors to my palette. Pretty cool method...not sure about the stability though. This is 6 days after kegging

 

ESB today....9lbs MO, 1.25 English Crystal, .25 Biscuit
3 oz EKG - 2oz Fuggles

Hurricane Harvey Hangover ESB

 

Brewing a Belgian Blond tomorrow. Mostly Pils, a little munich, biscuit, aromatic and some sugar. wlp530 starter is going hard right now and should be ready to pitch tomorrow.

 

@DrMindbender , "go doc go" wow!!! Love the chicken and egg thing.

Well it's wet hop weekend /week and I got 2 in the books so far .
1. Basic pale recipe, no bittering charge, 10 oz of chinook and cascade @10 and
D the same with nugget at FO.

2. Basic ipa recipe with 2 lb of same hops with centennial and Brewers gold at 5.

Manditory hop bag squeezing on both brews. Mighta gotten a little to happy brewin down at the art foundry cause one of the foundry men wanted to squeeze the IPA bag he drained it. Art dudes can be strong

 

Finally got to brew again, been couple months since last. Brewed up a RIS with OG 1.150, hit 70% efficiency while almost maxing out mash tun so I'm pleased. Thinking about splitting batch in kegs so I can do a base version and another version... maybe coffee.

 

Today's the day for my first dark beer, a porter. Started with an Edmund Fitzgerald clone and tweaked here and there to move towards more of a chocolate porter. While excited to try this on its own, it's function is to serve as a starter for an imperial stout I plan to brew in a few weeks. Took a bit of work to get my very soft NYC tap water ready for the roasted malts and the effect they have on pH, but my fingers are crossed.

I'm using WY1084, which my LHBS only had 2 month old packs of, so this also happens to be my first time making a starter. It went swimmingly and was done within 24 hours and flocculated wonderfully overnight (or so I think!).

 

1.060 Oatmeal Stout, WLP002.

 

Hydro reading on my wet hopped pale…. Used US-05 which I have plenty of times before, but I have a tartness this time around which I assume is from the yeast still in heavy suspension (only a week since pitching). Allowing it to drop a bit more before I dry hop. Not sure how this will turn out at this point just yet… I am sure it will be fine, though. Fermented 1deg warmer than usual (66F vs 65F) but I doubt that would do anything to cause any issues temp wise. Plan to add the wet-(dry) hop this coming weekend.

Preparing for my next brew this weekend, which will be a new stout brewed with vanilla beans, cocoa nibs and Vietnamese coffee. Around 8% ABV will be the target. This will age until November/December. Will be adding the vanilla beans via a tincture to primary once FG is established. Cocoa nibs used in both flame out and post-primary (tincture). The coffee I am using at flame out with coarse grind and then cold-brew coffee added right into the keg.

I have not used coffee before, but I am excited to give this one a whirl.

 

Bottled this beer yesterday. First time in a LONG time that I haven't racked to a secondary, but I'll do anything for "science". Wondering how less oxygen exposure will affect hop character and stability. At bottling it tasted like a glass of OJ with a grapefruit juice chaser. Nose wasn't as prominent as I like it to be, but I think carbonation will help solve that "problem". Obviously I'll post updates when the beer is properly carbonated and conditioned.

 

so it was just heated up no higher than mash & your whirlpool temps, right?