What's Brewing? (February Edition)

I’ve used WLP002 twice in stouts and both under attenuated. I’ve never had that issue with any other strain, so I assume it was the flooculation. Rousing the yeast frequently would be a good idea IMO.

 

I’ve been on a brewing hiatus for 4 months due to various reasons. I’m excited to brew again this weekend. The absence made the mundane tasks of making a yeast starter and cleaning keg lines today actually exciting.

 

Sounds good, thanks. Its sitting at 68F now, and I dont think room temp will allow it to fall below white labs recommended temp range when it slows.

 

just finished up a modified "Abner" clone

95/5 2 row / caramalt

warrior 60
columbus 30
3 ounce blend Simcoe / Centennial / Chinook / Columbus 0
4 ounce blend Simcoe / Centennial / Chinook / Columbus @ 160 (meant for 170)

2 ounce blend centennial / Simcoe at bio transformation

going to do 2 ounce dry hop centennial / Simcoe DH

1318 strain

question: for future reference, were the flameout and 160 degree hop additions redundant?

going to do a similar process next weekend but with some rolled oats added (thinking 85/10/5 2 row, oats, caramalt) and simcoe / galaxy / citra additions instead of the hops above and want to make adjustments if necessary.


Thanks

 

You'll probably be fine. But just to be clear, I said that I don't let it fall below the target fermentation temp, i.e. whatever temp I am using for that batch. I don't let it fall at all from that. It's possible that letting it drop significantly from its peak (even to a temp within the recommended range) near the end of fermentation could trigger the yeast to flocculate. I'm not saying it will...just saying that the way you're doing it is different from what I was trying to describe.

 

I gonna try the Mad Fermentist cyro NE IPA. 3 gallon BIAB

 

I think I'll brew a NEIPA tomorrow. My first time with a Wyeast pack (1318, of course) - starter was going yesterday morning and cold crashing now. Frankly, most of the research on this was water profiles. I feel that mouthfeel is critical to the style.

https://www.beeradvocate.com/commun...ortheast-ipa-ag-w-partial-mash-option.436541/ (specifically water profile)
https://www.homebrewtalk.com/forum/...rred-neipa-chloride-sulfate-ppm-ratio.625718/
https://www.beeradvocate.com/community/threads/weldwerks-juicy-bits-clone-neipa.481567/ (again, water profile)
http://scottjanish.com/chasing-mouthfeel-softness/

What I worked up was built upon my municipal water supply and will yield a 2.17 Chloride/sulfate ratio.

 

Kegged the IPL tonight. Planned on keg hopping but ran into issues. Mind you, it already was dry hopped near FG, this was a secondary dry hop.

Was going to use floss/string to suspended the hop bag near the top of the keg, but all methods caused the o-ring to leak when pressurized and checked for leaks. Aborted that idea.

Then I thought of just allowing the hop bag to sink to the bottom with marbles weighing it down, but didn't want to risk the nylon bag being sucked into the dip tube and all that hassle.

So, I ultimately decided to add my keg hopping into the fermentor directly. I added priming sugar solution first and then the hops freely. It had about 3hrs of contact time only before racking into the keg once airlock start kicking up again. Used a nylon bag to strain out the hop matter so it didn't go into the keg. If anything, it was like a hop rocket or whatever you want to call it, allowing a little refresher of aroma.

In the future, will probably buy one of those dry hopping stainless canisters to do some keg hopping experiments.

The IPL did def had some serious aroma going into that keg! Smelled wonderful. We shall see the end result in a few weeks after a few weeks of lagering.

 

Belgian blueberry fermented with the s-33 is about done so on goes the blueberries tommorrow. The mole brew continues to ferment, will check gravity Sunday and will bottle the bad ass Burton ale

 

Kegged an old school IPA (Centennial/Amarillo, 2-row, c-40, munich and honey malt) also kegged a Robust Coffee Stout this week. Have a leftover grain IPA in the fermenter and will be brewing a Rauchbier next weekend (Bockbier base) and a Belgian Strong Dark/Quad in 2 weeks.

 

I love that hop combination along with Simcoe. Brings back memories of my first tastes of IPA....citrusy and piney. I was hooked!

 

Will be kegging an all Cashmere IPA tonight. Heard good things and wanted to see for myself.

 

Another NEIPA coming up tomorrow. Maris Otter & red wheat with a couple lbs. of dextrose. Amarillo, Jarrylo, and Centennial. Munton's Dry Ale yeast.

 

I'm brewing up an Imperial Stout tomorrow. My father-in-law purchased a barrel from a local distillery and he wants to fill it with some beer and have his own barrel aged RIS. I'm adding a little smoked malt left over from a Smoked Porter I brewed last month and some cacao nibs for some added chocolate flavoring.

My Smoked Porter needs to be transferred to the keg so might as well do that tomorrow, too.

 

Kegging NEIPA (galaxy, citra, mosaic hops) and brewing up another with galaxy & columbus hops today. Tomorrow is RIS brew day that will get some nibs, toasted coconut, & coffee beans once racked to secondary. Kegs all dry, needed to remedy that.

 

Holy tropical fruit bomb! When did you add your hops? What amounts?

 

Brewed a smash German pilsner using perle and s-34 a couple weeks ago. Plan to brew a smash Bo pils using saaz and wlp800 this weekend. Decided a goal for 2018 is coming up with a house pilsner.

 

Have a west coast double ipa bubbling away right now, simple grain bill with lots of dextrose, Columbus simcoe centennial and Amarillo hops. Fermented with 1056, old school all the way, 9.0%, Infiniti ibu or so.

 

Prepping for my DDH Congress Street clone tomorrow... Measuring the water out, adding the salts, weighing out grain, etc...

Hoping for a smooth brew day!

 

So it's been a week and this is fermenting away like a champ. It still has a white fluffy head of krausen. I've not had krausen last past four days previously on any style. I'm using Danstar Belle saison for the first time so maybe that has something to do with it.