What’s Brewing December Edition

Just prepped all my stuff to start bright and early tomorrow. New "Session" NE Pale at about 4.5% target ABV. Hopped with Columbus, Galaxy, Citra and Mandarina Bavaria.

Grist is 2-row, white wheat and a small amount of Vienna, oats and honey malt.

Also will be kegging the Dunkel that I have crashed the past two days while the boil and such is going on.

 

Mashing in on a Scottish 70 shilling right now. I'll be using the cake to brew a Wee Heavy.

 

First brew day since September. First up is 5 gallons of Maibock which is currently in the kettle followed by 10 gallons of Festbier which is currently mashing.

 

Brewing up a modified version of the BYO new dogtown pale ale clone. I'm aware that the amarillo gives the beer a very "orange marmalde" feel, but I have never enjoyed amarillo on the homebrew level. So I'm swapping in chinook and cascade from hop head farms. Hopefully I get a pineapple orange preserves with the maltiness of the grist.

 

Finally getting around to that Belgian Christmas ale. So far, so good. PH, temps, and gravities are all good.
78%pils, 5% DRC, 17% sugar (dextrose and D-90 Candi). Magnum and ekg and Total 8.5 grams spices (coriander, nutmeg, clove, and cardamom). Using a blend of omega saison and WY3944 to ferment.

 

Tommorrow the chocolate cinnamon vanilla stout.

 

Kegged a Session Pale Ale SMaSH (Golden Promise and Mosaic) this morning and kegged a NE DIPA version of my house IPA brewed with some local wildflower honey this afternoon...then I brewed up a Focal Banger clone and added it back onto the Omega DIPA yeast cake from the NE DIPA I had just kegged. Cheers!

 

KBS,
this time without chocolate

10 liter
OG: 1.093
75 IBU

1500 g Briess Golden Light
1560 g Pale
170 g Chocolate
170 g Roasted Barley
115 g Crystal 120
115 g Carafa
170 g flaked oat

25 g Nugget, 60 min
15 g Willamette 25 min
25 g Willamette, 10 min

100 ml borbon, 10 g oak chips and 4 cups espresso

maybe I add coconut and vanilla too

 

12-3-17 Amber ale to-style today opens up the 2018 Bayou Circuit comp season

12-16-17 20gal Rare Barrel red base to split 4 ways to replace the last 4 brett/sour kegs that have kicked
-WLP400/TYB261 + ECY Bug county
-WLP300/TYB261 + ECY Senne Valley
-WLP545/TYB Lochristi + TYB House Sour
-WL1318/ECY Senne Valley + TYB Saison Brett

12-22-17 hosting club christmas party

12-30-17 imperial stout for 2018 Bayou Corcuit

 

Just patiently waiting on my German Pils to condition. Will use the 2124 Wyeat cake to make an Alt(ish) beer, hopefully sometime before Christmas. Cheers!

 

Just started boiling a 1 gallon decoction I pulled from a saison I'm mashing right now. Why a decoction with a saison? I've never heard much about them with saisons, soooooo....... why not??

 

Also trying Bootleg Biology Sour Weapon P instead of my usual L. plantarum.

 

Brewed a Milkshake IPA yesterday.
2row, white wheat, flaked wheat, flaked oats, lactose, touch of honey malt and crystal 10.
4oz each of Citra, Galaxy, Eldorado, and Denali all whirpool. London 1318. Vanilla bean tincture and still deciding on the fruit I am going to use. Fruit and vanilla beans will be done in a secondary.

 

Inspired by @marknu1 and @JeremyDanner , I attempted a Tank 7 clone this weekend. My LHBS didn't have Wyeast 3787 so I went with WLP530. Fermenting vigorously now at about 66-68F. After about a week, I'm going to raise it to about 70F and I may even try to rack to my dry hop keg with a few points remaining and try my just-made spunding valve to finish fermentation and try some natural carbonation. I started at 1.071 and I think I'm predicting a finish of 1.017 so I'm hoping to dry hop at around 1.020 and when I rack I'll try to move a bit of yeast with it to try to keep it going from 1.020 to 1.017.

Edit: Sorry, this should be in the December thread. Not sure how to move it.

 

Have you used P. pentosaceus before?

 

Brewed 6 gallons of Saison today. Made a blend of some yeasts in an attempt to get a house saison culture going. The makeup of the blend is something like 50% wlp565, 30% wlp530, 20% wyeast 3031. The intention was to encourage a saison profile with a hint of trappist character and allow the interesting fruity brett character of 3031 a chance to shine.

 

If you're going to use this culture in a repeated fashion, I'd love to hear about the sensory drift that you get from it.

 

Nope. I have used plantarum with no problems, just trying to see if there will be a noticeable difference between them. If not, then the more affordable and easy to find plantarum is what I'll continue to use.

 

I think it'll be neat for you to do that comparison, but I think that you'll probably go back to L. plantarum for the reasons stated.