What's brewing September edition

Going to dry hop and then bottle the extract table saison I brewed yesterday when I return from Michigan in a couple of weeks (5 gal batch, two cans of briess vienna goldpils LME, ella, pacific jade, and wakatu hops, 3711), brewing the strong dark wheat saison I talked about in another thread (it got punted), trying out Omega Hothead yeast on a freezer cleaner IPA.

 

What else? ...another routinely delicious IPA.

 

kegging milkshake IPA v2.0 tonight, split one keg with strawberries, the other mango. Hoping to brew a belgian pale ale on labor day.

 

Crashing out my Mexican Lager. D-rest is done, diacetyl is gone. Still has some sulfur notes to drop during a 3 week lagering. Gonna pull the yeast on Monday or Tuesday for future batches, then leave it for another week before I keg it, fine it, and carbonate it during the last week of lagering.

 

Hopefully it doesn't taste like Tecate What were you shooting for?

 

El Sully. Pils, Vienna, Maize, Saaz, WLP Mexican Lager. Right now it has a nice dryness, toasted crackers, and corn sweetness, with sulfur and yeast.

 

Gearing up for an 11 gal split batch of hoppy rye saison on Labor Day morning. 18 lb local Pilsner from Rustic Farms, some flaked rye and flaked oats. Late additions of galaxy and Amarillo. 40ish IBU. Yeast Bay Saison blend and saison blend II are rocking in separate starter flasks. One of these batches will get some brett B as well. It's been 3 months since a brew day, can't wait!

 

Racking the smoked magic to secondary adding maple wood, dry hopping the first wet,fresh IPA and I got my barke Pilsner grain so 2 lagers this afternoon.

 

We have a glut of early ripening pumpkins and squash so a pumpkin beer will be in the fermenter soon. Not my favorite style but i do enjoy them and my wife has been asking for one for years. Plenty of other ideas but nothing set in stone for this month, wee heavy, eisbock, Vienna lager...

 

Started my yeast for the Averagely Restricted competition.
Not saying.

 

Brewed my Oatoberfest Ale - lager malt, munich, vienna, carapils copper and toasted oat flakes. Lightly hopped with Tradition. Plan is to ferment @60 with 1728

 

Brewing on Labor Day. 15 gallons of cloudy IPA and 15 gallons of a hoppy red IPA. Will be using beets to get the color. Not looking for any flavor contributions from the beets. Never fermented 30 gallons at home before. Thinking I'll have to use my keezer as a farm chamber for a few days

 

Sunday brewing ESB- v - 4, all grain with WLP013
EKG at 60/ 30/ 5, 3 oz total. Last batch came out
wonderfully,
Cheers all

 

Psh. I'm brewing up a doppeldunkelweizenbock for the comp. Yeah, you heard...

 

What's your process with the beets? My buddy wants to brew a Halloween beer with me... a beet red NEIPA.

If love any tips you would throw my way!

 

This is going to be my first time using beets myself, so I need to do some trials beforehand. I'm thinking of adding some diced beets to a gallon of room temp water (maybe wort), wait to see how long color extraction takes, then pull them and taste. Then doing the same with boiling water/wort. If the beet flavor is above threshold, I'll have to find a different way.

Personally, I would like to avoid adding the beets to the boil because I'm looking for a crystal clear red IPA. But since you're going for a hazy beer, and since beets contain pectin, I wouldn't hesitate to drop the beets into the boil. You'll increase your haze factor and you'll have the peace of mind knowing that the beets were sanitary.

 

Beets will leach out their color fairly easily. You could grate raw beets with a cheese grater and steep them in water just hot enough to pasteurize for an hour or so. That pasteurized beet tea could then be added post boil a little at a time until you get the desired color. I would be concerned that you would get too much beet flavor if they were added to the boil.

 

^thanks for the info

My buddy said he would take care of all the beets, and told me to figure out a hop combo. He wants the color and some earthy flavor. I was thinking primarily mosaic hopped blood-red NEIPA... I always get a little berry flavor from mosaic which could pair nicely with the color and earthy