What's Brewing October Edition!

Just kegged my Paulaner (south German lager) attempt, using a pound of light Vienna this time rather than a pound of light Munich. I'm trying to see which is preferable, and how much to add.

 

Brewed an IPA with Nelson, Mosaic, and Simcoe hops. Using WLP007 for the first time after using exclusively London III for a while. Excited to see how it comes out.

 

I have plans to brew an experimental beer this coming weekend: Kettle Soured Kola Stout

I plan on using debittered dark malts and some crystal, kettle sour, pitch yeast and then towards end of fermentation add some Monin's all natural Cola syrup. This is one of those experiments that could either totally suck or be completely awesome! (depending on what you are into) After this somewhat blasphemous experiment I plan on brewing up some clean lagers and 'normal' stouts for winter.

 

October means coolship around here!!

 

Awesome.

 

Had a little time, so sanitized 2 oz of hard maple and oak, then dumped into the RIS. #1 daughter brought back some kinda Hawian fruit that tastes like brown Suger, ,,,,,,,,,so thinkin of tossing in a touch of that.

 

Just took the blowoff tube off my winter stout. Going to add coffee cocoa nibs and vanilla to 5 gallons and oak age the other half

 

My FFT on my Dunkel reported 1.017-1.018 which is a bit higher than expected... I may have not let my sample go long enough (only 24hrs) so I pulled another and allowing to go 48hrs until tomorrow to check what the FG is again. If it finishes at 1.017-1.018, that would give me about 4.0-4.2% ABV or so. I have a hunch given my experience with that yeast strain that I just checked my FFT too early. Target FG is 1.011, but anything under 1.014 or is ideal.

At the same time, a rich, malty low ABV Dunkel doesn't sound so bad, either...

 

Absolutely nothing at the present ...must get motivated to feed the pipeline...not this pipeline...https://www.nytimes.com/2018/10/02/world/americas/maya-gabeira-surfing-record.html

 

Kegged my pumpkin stout. Brewed up another kviek farmhouse ale. Belgian pale malt, white wheat, hopped solely with jarylo and 30 and whirlpool. Dry hopping with 4 Oz jarrylo.

Btw jarylo sucks but I have a pound I need to get rid of and this is an easy way.

Also cleaned up and rearranged my homebrewery.

 

+1 to jarillo sucks, I dumped about 3/4 of a lb and the beer I made with it. Tasted like perfume

 

I think it will be slightly better than that!

 

Neipa w/ wlp644. This yeast is insane. Thought it would be tropical but it smells like strong ripe fruit. I'll be dry hopping and adding peaches/apricots and maybe some other stuff later.

 

Have a wheat beer in primary that is gonna be put on forage wild plums my buddy got from the bike trail. Brew it every year at this time except last year (there was no plums. Sad). It was my first time using yeast i washed from my last batch. Thinking about brewing some sort of porter or dark mild with spices.

 

Brewing up a gluten free Porter (adapted from a Founders Porter recipe). That was always a beer I kept on hand and I miss it dearly. Hopefully, this comes out nice. My GF milk stout was a big success, so I'm very optimistic about this one.

 

First mixed ferment Saison with lacto and Brett. I’ve added Brett to secondary but never thrown it all in together from the get go.

1.043
pils/wheat/oats
Styrian Goldings to 28 IBUs
Wallonian Farmhouse II
Lacto Brevis TYB282
Brett Brux TYB184

 

Blonde Ale (brewed yesterday) chugging along. Will be getting raspberries and orange juice concentrate in secondary.

 

Kegged my Dunkel last night... The new FFT resulted in FG of 1.015, kegged at 1.017 so it could carbonate in the keg and all that fun stuff. Finished at 4.5% ABV and tasting incredible! Especially for not even not complete and yeasty and such. Such a beautiful maltiness with this one... Can't wait once its actually at FG, carbonated and lagered a few weeks. One of my favorite styles!

 

Just put it the second dry hop (Vic secret and galaxy) in what will be a 6.5ish% hazy IPA.

This brew is an interation of my last brew, same malt bill and water profile, just split it with Vic and galaxy where the other used mosaic, citra, and galaxy. Also fermented this with a very over built starter that I should have split of wlp coastal haze. Last time it was imperial juice.

What I am a bit concerned about is the finishing gravity. Just pulled a sample and it was 1.010, was hoping to keep it above 1.015 but coastal haze at 69-70 started slow and just chewed through the 1.062 SG. Mashed at 155 for 40, 157 for 30minutes.

Also just ordered some grade a Madagascar beans from Amazon cause stout szn is here and I have plans.