What's Brewing October Edition!

Never made a pumpkin beer so i did a 3 gal batch. I added the pumpkin and spices to the whirlpool instead of the boil so it mixes good. It smells like pie but will probably need more spices later when i bottle and i'll use wheat to make it more hazy. I'm also going to add toasted coconut to see if it does anything.

 

Today I plan to keg a Special Bitter that I brewed last Sunday. Fermented with 2 packs of Windsor, lag time was about two hours and primary fermentation was done in 24 hours! I've never seen anything like that. Hoping for a decent ester profile, but I suspect I might not get it, given the speed of the fermentation. Cheers!

 

Tonight I’m whipping up a quadish beer. Pils, special B, caramnunich, d-90, styrian Golding.

With a twist! Fermenting with hornindal kviek. Will only be a 3 gallon batch so I’m okay with failing!

 

Quick little 3 gallon experiment to see what 34/70 fermented warm does to an IPA.

 

Bottling up a couple IPAs.

 

Made a starter of wlp500 for a dubbel im brewing this week!

 

Spelt Pale Ale with Cashmere and Simcoe today

Mecca Pale
Spelt Malt
Flaked Spelt
Warrior @60
Cashmere @20
Bravo @5
Cashmere/Simcoe WP
Yeast Bay Midwestern Ale
-supposedly tastes like Chico but floccs like 007 which would be great.

 

I did sort of a Heady clone that is in the keg as of 2 days ago. Bittered w/ Warrior then a combo of Simcoe, Amarillo, Columbus, Centennial and Apollo hops added a various points. Excited to try it tonight after work tonight. Tasted really good before I kegged it. I underestimated my efficiency and it came out to 8.5%.

 

Going to take a stab at a milkshake IPA this week. I used @TooHopTooHandle recipe as a starting point. Grain bill is pretty close to his, except no wheat malt and going easy on the lactose. Fruit will be blood orange purée and frozen mangoes. Hopped mostly with Citra and Amarillo, also a little leftover Moteuka and Denali. Is there a more expensive beer to brew? Oh well, should be tasty. Cheers!

 

Also not a more expensive beer to buy so your still saving money if it turns out!

 

Dunkel finished spunding/carbonating to ~18psi at 50F (approx. 2.5 vols). Will slowly start crashing it down to lager for 5-6 weeks.

Got a yeast starter of WLP007 going for an English-Style Porter this weekend, if that is what you want to call it... I am basically using whatever I have in my grain-inventory, so I will be using 10# Pearl Malt, 1.5# Weyermann Roast Wheat, 1/2# Brown Malt and Light Munich, some 80L British Crystal, Roast Barley (only have 4oz worth) and some Black Patent and Carafa Special III. Will be bittering with Nugget and some EKG late hops to about 45 IBU. FG will be approx. 1.020. ABV of around 6.0-6.5%.

I have only done smoked Porter’s before, this will be my first more “traditional” Porter. Want to get some darker beers rolling for the cooler months, so this should do nicely.

 

Since the smoked pumpkin cinabomb was such a hit, I'm brewing it again, this time no pumpkin all winter squash.

 

Bottled my Blueberry Milkshake and Blueberry Lager over the past couple of days. They were both tasting excellent so excited for them to get carbonated. Even better news I now only have one 8 gallon batch to bottle for the next 6 weeks! After bottling 5-6 batches this month I very much need the break.

Next brew session will be a honey lager a week from Saturday with some yeast harvested from the blueberry batch (pulled yeast before fruit was added). Trying to do some simpler recipes to close out the year because those milkshakes and high gravity barrel aged beers are expensive!

 

Finally brewing the APA Dubbel this weekend. Also plan to brew a nice drinkable mild.

 

Decided to throw a curveball at my Classic American Pils rice vs. corn experiment. Disappointed by both batches for missing the mark on hop bitterness, I will at least try to get some hops in there as dry hops. I am planning on an ounce of pekko in each fermenter and combining the beer. The rice-corn distinction is not worth the 2 footprints in the keezer, IMO.

 

Getting a recipe together for an American-style Stout, all chinook. 10 gal batch, and shooting for 50-60 IBUs. 5 gal will ferment with good ol us-05, and get dry beaned in the keg. The other 5 gal will ferment with hornindal kveik - those yeast esters should play well with the chinook. If it leans more towards a black IPA, I’d be fine with that

 

Raspberry/Orange Krausen. Is my beer infected?

Still using carboys for fruit secondaries. If anyone has an elegant method for fruiting in conicals, I'm listening.

 

Don't know

 

ferm temp 4x too high with unmilled Orville Redenbacher

 

Woke up at 7 and decided to brew before wife and daughter woke up. Finished by 9:30 with 30 minute mash 30 minute boil biab. Pils, 2 row, carafoam whirlpool only hallertau blanc, eldorado, Columbus. Pitched hornindal kviek at 88. Sitting at ferm chamber at 90. Will dry hope in a few days.