What's Brewing? (August 2018)

Haven’t brewed in about 2 months (been a busy summer). I plan on getting back at it soon with a no boil raw ale/ kveik (or whatever you call it. Using Omega Voss Kveik strain and hoped with Mosaic, Denali, and a little leftover El Dorado.
I should also try and bottle my sour Wee Heavy sometime this month as well.

 

I'm curious - how do you plan to drop your wort down to fermenting temperature? I haven't brewed for some time, since I mostly brew lagers and as it's still too warm. I was hoping to brew a lager again in the Fall.

 

Thanks - I'll have to try that approach. With the groundwater temperature being what it is here in the summer, the best I can get my temperature down to is about 60 F, even with a pre-chiller filled with ice water. In the Fall and Winter I can get it down to the low 50's. Re-circulating the ice water with a pump seems to be the way to go during the summer, but it must take an enormous amount of ice to chill it down to 48 F.

 

burton ale planned for sunday, got company next week with a youngin who wants to learn brewing. guess well make a pale

 

Got a simple 2-row/carapils CTZ/Simcoe & US-05 fermenting away right now. “Best Buds”. On tap a very similar brew but with MO & Cenntenial/Amarillo.”Sun Kissed”. Good easy drinking summer beers.

 

Thanks! You've inspired me to try another lager in the near future. I need a couple of fittings to connect the pump to the chiller, but once i have those, I should be ready to go. Unfortunately, my freezer doesn't have an ice maker, so I will have to repeatedly fill and freeze my 3 ice trays (and one of those silicon mini-cupcake trays) numerous times. I'll also try filling some ziplock bags as you have suggested. I initially tried freezing 1 liter PET (plastic) bottles of water for my pre-chiller, but the plastic did not allow the coldness to penetrate to the water in the bucket too readily.

 

I do the same thing, except I have to do it even for ales in the summer and year-round for lagers. We're taking completely "cold" showers right now, and my wife still thinks the water is too hot! Groundwater temperature aside, it's still tough to chill down to pitching temps with ice water when ambient outdoor temps are over 100°, so I usually put the wort in my fermentation chamber for a few hours before pitching to knock off the last few degrees.

For that amount of effort, I would (and do) just buy bags of ice. Costco sells 20# bags for under $2 each here, and I only use maybe 2 bags for a 5 gallon batch with the conditions I outlined above.

 

The reason I replied to the "What's Brewing in Your Mind" thread referencing WLP585 once again, is that I plan to brew a "Belgian NEIPA" with it this weekend. I found that yeast (or blend) to be fruit ester forward with just a little bit of spice, but lots of complexity in a saison. Specifically, I noticed some red berry and red apple esters in my last saison that I do not think were hop derived. Seems like that could work well with the fruity hops I plan to use: El Dorado and Azacca (maybe a bit of Chinook as well for a counterpoint) in large late additions. All on top of a pilsner malt base with lots of flaked rye and oats.

I plan to mash high to prevent the yeast from taking the FG too low. Additionally, I've heard saison strains produce higher levels of glycerol, which benefits mouthfeel, so that may be another plus.

Obviously, the risk is that all of these flavors don't work together and it tastes like mud. Only one way to find out!

 

I’ve considered trying something like this. You will have to let us know how this one turns out. Cheers!

 

Long time coming … finally kegged the averagely (im)perfect dubbel and a saison. Those guys have been sitting in primary for 4+ weeks. Got a little delayed on kegging due to CO2 shortage and work travel. Finally got that squared away. I usually go about 3 weeks, so this was longer than usual, but no noticeably bad things like oxidation or autolysis. Just saying, for folks who worry about this stuff, rdwhahb.

 

Ideas.

 

Inspired by Ballast Point's 'Made in San Diego', as well as a heat-driven desire to drink slightly lighter beers, yesterday I brewed my attempt at a Made in San Diego clone. Of course, I only know what they tell me, and that is; they call it a kolsch; it has some Munich; they used cascade and mosaic; it's 4.2%; 20 IBU. With that, I used 89.5% 2-row, 10.5% Munich, .75 oz cascade at 60, .5 oz cascade at 10, and .75 oz mosaic at 5. wlp029. OG was a tad high, as I'm still trying to dial in my efficiency since introducing the new mash tun. Should finish closer to 4.5% ABV. Fermenting away at 65F. Will it be a kolsch? I don't know, but I think it'll be tasty, regardless.

 

Always J-man. Hope as a homebrewer that should be the gear that drives the hobby!

 

Dry hopped an DIPA with 12,5 g/L Cryo Chinook/Citra/Mosaic






(OG:1.081, Day 5)

tasts super djuicy

 

Just brewed a NEIPA for a grad part on the 18th and Sunday I will be brewing my milkshake IPA for the party (both requested beers)

 

A 1062 og 'Brut' IPA with Omegas Hornindal yeast; Nelson, Wakatu, and Rakau for post boil, pitch and active. And some Centennial, and Galaxy for some bitterness from the boil.
6 row with acidulated, oats (soured), smoked wheat and golden naked,
I brewed it Tuesday, and it's 1007 now, and I'm probably going to bottle it today.

 

Did you add any kind of enzymes? If so, when?