What are you brewing? (September 2018)

Got to bottle my maple bourbon barrel stout that's been sitting a couple months. 8 gallon barrel so will be a long bottling session! The beer is still way too fresh so I'll have to be patient and sit on them a while before starting to open them.

Imperial Amber is going in next. Looking for a mild bourbon/oak profile so will likely leave it in there just 4-6 weeks.

 

Brewed up my session this morning... Put my new cheap harbor freight 1/2" drill I got for like $30 to replace the one that just died, and it milled the white wheat like butter... No hesitation at all, even at lower RPM into a flour! (my wheat I mill separately than my barley at a larger gap).

Decided to throw in an additional hop in the whirlpool as well... Vic Secret. Really looking forward to see how this one comes out. Pitched Conan at 63F and will ferment at 67-68F. It'll be on tap in about 10 days.

 

Getting back on the wagon today after my seemingly-annual summer break. A pale ale with Golden Promise-Bairds Medium Crystal (95-5%), some 2016 Citra/Mosaic/Galaxy between 5 mins/hop stand/dry hop, fermented with Nottingham. Clearing the freezer of hops by using Brewer's Gold as a bittering charge. Not expecting this to be anything crazy good, but an easy drinker that gets me back in the swing of things and frees up the freezer for something other than hops!

 

Mixed culture fruited sour with a simple wheat/pils malt bill... choice of fruit TBC

 

Making a pale ale with Hornindal Kviek. Grist is pils and a dash of Vienna. Columbus at FWH and el dorado and citra at whirlpool. Pitching at 90. Should be fun and a fast day.

 

Brewed an English Porter yesterday. Cream ale Tuesday night hopefully. I also threw a quick cider together with some nottingham I hadn't used yet.

 

Brewed up 20 gallons on Saturday.

Did 10 gallons of Red IPA with Munich, MO, Caramunich 80, Chocolate malt, and Demera, Cryo Mosaic and Citra, Azacca, and Eldorado. Split it into 2 fermenters, one with Imperial Independence and the other on Imperial Suburban Brett.

Also did 10 gallons of American Farmhouse. ~4%ABV, Pale, Vienna, Flaked Wheat, Caravienne, Liberty, and Azzaca, with Coriander, fermented with my Nectarine Blossom isolate blend. Will get Lemon Drop and Azzaca DH in a week or so.

 

A little dry hop action last night for the bio-transformation DH #1… Included 2oz Citra, 1oz Mosaic and 0.5oz Comet… Likely be throwing in DH #2 as early as tonight depending on where FG is, but fermentation is fierce with this one. Took off like a rocket within like 2hrs of pitching yeast and last night it kept clearing out my airlock of star san since it was throwing off so much CO2. This morning, activity already seemed slightly slower… Given its only 1.047 OG, it may be close to done by tonight. Grist was simply just 80% Pils, 18.5% White Wheat and 2.5% 10L.

DH #2 will be 3oz Galaxy, 1oz Citra and 0.5oz Comet. Hoping the FG ends up ~1.014 resulting in an ABV of around 4.2-4.4%. Knowing my luck though, I’ll get mad attenuation and it will have an FG of 1.008 and end up over 5% lol… Mashed at 158F though and pitched London Fog (wlp066) which is supposed to only get 66-70% but my last beer I had 80% with this strain... So time will tell!

 

Brewed up two different stouts with the only difference being that I put blackprinz in one and roasted barley in the other. The other day I tried them blind side by side and the blackprinz won because it was smoother (as expected). Then today I tried a 50/50 blend and it was better than either!

 

First double decoction brewday about to begin. Helles brewed as traditional as I can get. Hopefully in 2-3 months it doesn’t suck.

 

I've used London Fog twice with NE styles. I love the esters and haziness it gives, but both of my AA were 75-80% too.

 

The American Farmhouse is chugging along. The Independence Red IPA is rocking like crazy. The Brett Red IPA is still sitting there doin nothing... may get a second package of yeast on the way home.

 

Wedding Pale Ale with London Ale III 1318
Wedding NEIPA with Omega Labs Tropical IPA OYL - 200

Both for my Wedding in October.

 

Congratulations!!

 

Picking up ingredients tomorrow for a chocolate porter. Going with Maris Otter, brown malt, pale chocolate, English Crystal, and some carafa special. I’m hoping this will give me a good amount of chocolate flavor. I’ll probably add some cocoa nibs and vanilla post fermentation as well.

 

I think you’ll be impressed with the hornindal. Throws out a lot of pineapple which works well with the c hops. It’s become one of my House strains for hoppy beers lately, and it has a quick turnaround from grain to glass - 9 days on my last NEIPA with no ‘green’ flavors

 

Sweet Stout. Will be dry beaned with Jittery Joe's Wake-n-Bake coffee blend.