What's a brewin. December (2018)

Brewed up 10 gallons of ESB Saturday. Finished with 1 oz Fuggle and 1 oz EKG at five min. Fermented five gallons with WLP 013 and five with WLP028.

 

Brewing 6 gallons of Flanders Red today. Using some aged hops, a bunch of weyermann malts (pils, munich, wheat, vienna) along with some caramunich and aromatic malt. ECY02 Flanders Ale blend

 

I came up with an idea to brew a beer on Winter Solstice this year and call it my Winter Stoltzfus. A fellow brew club member suggested to brew a stout using whoopie pies to keep it in The Amish "tradition." Thinking that we will brew every Winter and Summer Stoltzfus and change up the style and recipe each time using local Amish and Mennonite ingredients.

 

how are you going to do that?

 

Most likely through some whoopie pies in at flameout and maybe some during secondary. Still tweaking the recipe. Lots of Amish sell and make them in our area and will most likely go with the traditional pie.

 

so are you just going to put it in a hop bag or hop spider and toss it in whole? This is basically chocolate, marshmallow, and cookie right? Not criticizing just curious...

 

Brewing up a Simcoe Azacca thing

12,5 liter
OG: 1.069
~60 IBU

10% Flaked oat

15 g Cryo Simcoe, 60 min
10 g Cryo Simcoe, 5 min
20 g Azacca, 5 min
20 g Cryo Simcoe, WP
40 g Azacca, WP
20 g Cryo Simcoe and 40 g Azacca, dry

 

Bottling up my gluten free Fort Point Pale Ale clone. Split batch 1/2 Citra, 1/2 Mosaic.

 

Just corked my Belgian Dubbel which will be given away as Christmas presents. A couple of swing-tops tagged along for the "quality control" department. I'll be twisting cages tonight till . . .

 

Going into a bag. It's going to be a mess. Just a guess. Ha!

 

Kegging my Kolsch I brewed on Sunday. FFT came in yesterday at 1.008 and the actual FG of the beer an hour ago was 1.011. Perfect timing. Will be spunded to proper carb and lagered until my Pils kicks, which should be 3-4 weeks I'd bet.

 

No room left in the kegs for my Norwegian Stout (hornindal kveik) and American stout (us-05), so I bottled both batches, and now have over 100 bottles to hold me over for a while

Both had a solid bittering charge with chinook so these could use a little bit of time to mellow out in bottles.

 

Whoopie Pie! What in the f*** is that? Upon further research and analysis on the internet. It’s a ding dong. Right?

 

Kind of... But of course, think more "homemade" versus a heavily processed product. So the cookie has more heft and texture, more brownie like (but not as sweet) and the fillings can vary sweetness. Whoopie pies are great!

For those not familiar with the Penn Dutch treats, a Shoofly Pie is the real star there! Think Pecan pie without the pecans, served warm with whip cream. Heavenly!

 

Justed brewed a Chocolate Peppermint Porter yesterday.

I think by the end of the month im going to try out an Oreo Milk Stout. Haven't decided whether to mash in Oreos or rack into a secondary after primary fermentation (Currently fermenting in corny kegs)

 

Brewing a Lithuanian beer? Got Omega “Jovaru” and will be using 95% 2row, 5% Vienna. Hopping with saaz and styrian goldings juidiciously. Not measuring shit. Just winging it like Lithuania brewers might. Pitching at 80 and calling it a day. Wish me luck but I won’t need it! Can’t miss OG if you don’t know what it’s supposed to be or measure it.
I just need to fill a keg before I have to buy beer. I’m super strapped on time New baby and working a ton while wife is on leave.

 

Congrats on the new baby. That sounds like a fun and tasty beer. Cheers

 

Thanks man, glad I got this in.... with a two year old and a new born I NEED beer.

 

Brewed a Hefeweizen but then tossed in imperial yeast sour batch kids. Looks like it’s going to be a Belgian sour Hefeweizen. Curious how the sour will do with about 9 IBU