What's brewing September edition

Brewed up my new stout yesterday. OG of 1.081

It's got Vietnamese coffee and cocoa nibs added so far (at flameout). Have more nibs and vanilla beans in a tincture of Eagle Rare and Crown maple. Will also be adding cold brew coffee to the keg.

Making this one was a request from a friend, actually. Well, a big stout with vanilla and Vietnamese coffee. He sourced some amazing, oily coffee beans from his friend in Vietnam.

FG of around 1.018... Going for a viscous, rich stout here. Mashed at 155-156. Around 70 IBU with Nugget.

Tasting mighty fine prior to pitching yeast already... Excited to see how this one turns out.

 

Be sure to peel the beets completly or you may get some extra bitterness. We did when we added 1 lb of beets to the mash and a half lb at 10. Only used 1 oz of cascade at 60 and again at 5 .

 

Brewing up a Bucktoberfest today. Just doughed in. Maybe a bit late in the season for the purists but not for me.

 

Good Marzen is always in season

 

Brewing up an IPA tomorrow on Labor Day as I get the day to myself. Trying a new hop to me brewing wise, Hull Melon added to some Mosaic.

 

Hope to brew an English mild tomorrow.enjoying oatmeal stout, ne ipa, and an ale version of Oktoberfest tonight

 

9-1-17 a murky AF 13% triple IPA/am. Barleywine (we will let taste of finished beer decide) with comet and Bru-1 hops

9-17-17 imperial sweet stout using HBC472 for Bayou Beerfest in Nov.

9-30-17 helles rebrew for a friend so he can payback the family that took in his daughter/my cousin after Harvey.

 

Going to crank out a chile pepper stout soon. I'm thinking of using a base beer similar to AP American stout and then adding some habaneros. Maybe throw one in at the end of boil, and then possibly add more after fermentation.

 

The designated style for the January meeting of my homebrew club is Baltic Porter so that is next on the brew list. I've never brewed one but drank a few and I know how I want mine to taste. I figure I can brew it this weekend, keg it sometime in early October and let it lager in the keg for 3 months. I have my recipe designed I just need to buy the ingredients.

 

Transferred 5 liter Arrogant Bastard to secondary and added Oak Chips



The rest went straight to bottles



(OG: 1.070)

 

Sorry, ment 1.077

 

What is your opinion of the cryo hops?

 

I have a fresh cake of Mexican Lager that I plan to pull in the next couple days. Thinking a Baltic Porter and/or Dopplebock sound good. I might try to sneak in a Munich Dunkel as well.

 

Update on this brew: only just now seeing signs of fermentation (rare bubbles and the first sign of krausen) 54 hrs after pitching. Used 2633 with a large starter and pitch rate (1.5 M/mL/P), oxygenation, etc. Pitched at 60 (wort at 55) and set fermenter at 50. Longest lag time I've had with my handful of lagers. Just reporting. First experience with this yeast.

 

I brewed a festbier recently with W34/70 and saved the yeast cake in three pint mason jars. Two of those will be the pitch for the Baltic Porter.

 

Kegged my wet hop pale today... Unfortunately, looks like only half of my hops had contact with the wort even though I had two serious shot glasses in the hop bag to weight them down. Thought once the hops absorbed the wort they would all sink, but oh well! Will just be a more tamed down pale (I had nearly a pound of wet hops stuffed in the bag!).

Flavor is pretty good right now, although a bit yeasty. Got it in my lager freezer for a week or so to condition and then will move to my keezer for carbonation and serving within a few days (got to kick a current IPA on now!).

 

Bottled my saison this last weekend, planning to brew up a coffee pumpkin porter in the coming weeks!

Cheers

 

Dry hopping experimental smash. Local 2 row and local chinook