Brewing Activities (May edition)

I couldn't find passionfruit puree so I added frozen Goya passionfruit pulp straight to the primary. I added 4 14oz frozen slabs. They slid easily into the wort in my Spiedel fermenter and I don't think that I stirred up the CO2 layer or introduced much oxygen.

Ideally, I would stir the pulp into the wort. Do you think there is much danger of oxidation if I gave the fermenter a few vigorous rocks? There should be nothing but CO2 inside at this point.

 

Change of plans. Not brewing a porter this weekend. I decided to attempt a gluten free clone of one of my favorite summer crusher beers...Avery Lilikoi Kepolo. So, time for a passion fruit witbier (with no actual wheat FTW!). I just hope a few of my ingredients arrive in time.

 

I just blended the 27th iteration of my annual Holiday Solera Stock Ale and have now set it aside to age in the cellar until November. (I used to call it a BurtonAle but this year it seems to have evolved into something different).
Tastes real good ...to my amazement...still no funky off flavors in the brew, even with the higher percentage of old beer I added this year... but since it resulted in a bit more than a double batch this year (12 gallons), I may split up the keg in a few months and in October I'll let a portion of it age for a final month on a bit of oak, some dry hops, and a dose of hop oil.
This one looks really promising!

 

I’ve used S-05 a number of times but I’m having a weird experience this time around. The yeast was so stinking active the first 48 hours but now it’s like a bubble every 20 seconds. It literally went from like every second to that over night. I am just going to try to warm it up to like 74 from the 69 it was at and see what happens?

 

My guess is that your actual wort temp was much higher than 69.

 

Just bottled up my sour that I brewed back in December and used bottle dregs from Plan Bee.
This is by far my favorite beer I've made yet. I can't believe how sour this beer is(very tart), but it's a clean tart. I did 4 gallons on peaches, 1 gallon on prickly pear, and left 1 gallon plain. I didn't bottle up the plain one because I'm going to use that gallon to to start my solera barrel in a few months. Here's a shot of the prickly pear.

 

CMY dregs from a single can of St. Bretta have finally started kicking in. It took almost 2 weeks before I began seeing any sort of activity, and I almost gave it a dump. Stepped it up to a 1L starter the other day. Can't wait to try it out!

 

What's your storage look like

 

Tomorrow I'm attempting to make a Chocolate Milk Stout as good as @GormBrewhouse 's with Baird's chocolate and all. It's one style I haven't quite gotten where I want it so very interested to see how it turns out!

 

Bottled the old ale w/ Brett C that I've been sitting on for several months. Still not keen on introduce Brett and bacteria into my kegs.

 

Brewed up the gluten free Passionfruit Wit today. Everything went very well. Hit my gravity and was also able to transfer a bit more than expected to the fermenter. Now the Belgian yeast has to do its thang. Excited about this one.

 

I have never stirred fruit (in any form) after racking onto it. The yeast will find it, and the flavor will diffuse throughout the beer

 

Try this next time...open ball valve and insert a generic oil dipstick or something similar until it unclogs...also...sometimes giving your ball valve a blow job will help good luck

 

Brewing 10 gallons of cream ale with my brother.

 

Straighten out wire coat hanger also works well

 

Bottled an Imperial rum stout, an imperial Rumpkin stout. I heart rum

 

I’m going to put 5 gallons on fruit... anyone want to make a suggestion of fruit? Pretty basic cream ale with pilsner, flaked corn, flaked rice. Hopped with German perle and willamette. Fermenting with US05. OG was 1.050.