What's a brewin. December (2018)

Ya. Bummer. I’m a West Coast dude, don’t have that out here. They sound delicious though. No regional delicacies like that, that I can think of.

 

I think you're going to lose the hefe banana character. Brett deconstructs isoamyl acetate. Regarding the sour (from lactobacillus), 9 IBUs is probably high for just about any commercial strain, unless somone has developed a more tolerant one.

 

Right on. Thanks for the input. Well I guess we will she probably what happens in a few months. I do have a 3rd batch dregs from some sours we have made. Maybe I’ll chuck that in as well.

If all else fails I now know what a hefe is like with a wild yeast tossed in and 9 ibu

 

Cranking out another batch in a few days. This time an IPA. A sort of East meets West coast (Midwest IPA?). Hopped with Simcoe, Nelson Sauvin, Amarillo, and a little Citra. Fermented with Hornindal. On second thought... do you guys think Nelson will go well with Hornindal? Because I have some Centennial in hand.

 

I'm super jealous of Cali having Its-It... Damn those are good... Mmmm, mint chip...

 

Hornindal goes well in anything that wants a citrusy yeast character. One of my favorite yeasts ever.

 

That’s some funny shit.

 

Let us know what you think of that yeast. It sounds interesting to me. Been meaning to give it a try.

 

Something like an ode to the Janet's Brown Ale recipe in Brewing Classic Styles. I made it once before staying pretty loyal to the recipe. This time, I'm making some substitutions based on ingredients on hand, but ultimately I think the hops define this beer and I should be able to that justice. Depending on how much roast character I get from the blend of chocolate wheat and roasted barley, it may be more porter-ish than brown ale-ish.

 

Bottling Kentucky common and the best bitter. Cheers

 

Congrats. We had our second one back in May this year, and let’s just say, I’m finding some new ways to streamline my brew days. AKA more no-boil ales and quick kettle sours!

 

Yes this was a 30 minute boil biab. Took 3 hours on my stove top . Congrats on your new addition as well!

 

How did the hornindal version taste at bottling? I have a porter using hothead going right now.

 

Do you do a lot of 30 min boils? Been considering this as an option to conserve time/water, as well as some 30-40 min mashes ala @dmtaylor.

 

Just bottled up some xmas cheer to share...

 

For the past 6 months I have. A lot of the times I do thirty minute mashes as well. All depends on the beers I’m making. If I’m making sessionable beers there is almost no difference.

 

What kind of oats and what % do you like for a beer like this? I did one recently that I wasnt happy with. Flaked @ 8% of the bill.

 

Surprisingly, very clean! Similar to the us-05 version, but with a bit more fruitiness. Normally I ferment with hornindal around 95F, but I kept it around 80F for this one. Went from 1.060 to 1.012 in 24 hours, I couldn’t believe it.