What's a brewin. December (2018)

Bottled Rye Porter today. First time using Chocolate Rye to do the heavy lifting on roast. Too smooth to be a Robust Porter, too big to be a Brown Porter, not enough hops to be an American Brown Ale. Lots of chocolate and really smooth, though. Earthy, bready, chocolaty. Should be a good one for the coming few months.

 

Kegged Lithuanian farm house beer with omega jovaru and dubbel made with Hornindal kveik.

 

Christmas Ale was bottled about a week late, so I guess it’s really a New Years Ale. Pretty surprised at how much clove aroma was given off by just 3 buds.

 

1.5L starter of WLP300 for Weizenbock this weekend. Also ramping my my Kolsch a few degrees to push it to the finish line before lagering.

 

Brewery is closed for the remainder of 2018. Need to finish dry-hopping and the tap keg of Pale Ale. Need to keg and double dry hop lighter IPA and then finally finish fermenting and then keg and dry hop RIS.

 

Racked a 13-month old sour onto 3lbs of passion fruit puree. Originally fermented with Bug County, the current pH is 5.4 and it has a lot of fruity brett character.

Racked my Flanders Red (fermented with ECY02 Flanders) onto the cake/oak cubes from the bug county beer.

 

Won’t brew again before I do some holiday travel but will package my American porter and maybe add some fruit to a sour before I leave

 

Hmmm new baby= more brewing

2 row, flaked rye, biscuit. Sterling at 30.
Orange zest at flameout. Hornindal kviek pitch at 90F

 

Getting my tap water tested at ward labs after moving into our new house and discovering we have some pretty hard water. Although it did well in a stout I just brewed... I may have to start building some different profiles for different styles. I had the luxury of great tap water at our old house that seemed to go well with every style I brewed, at least IMO, I'm not a water snob

Also building a recipe for a chinook, comet and cascade imperial IPA. I've got lots of each in my freezer right now.

 

Ya no way that’s finished...

 

Ive never really had belle saison finish higher than 1.007 and routinely at 1.000 Depending on your grist that should be where your landing point is.

 

I can't say whether his beer is done or not, but I do note that it started at 1.094. So it's a little over 87% apparent attenuation at this point. I haven't used belle saison.

 

Major typo. The current pH is 3.4. Can’t believe nobody called me out on this.

 

No and I can’t say that I would ever would. The character I get from this yeast doesn’t seem like it’s stout friendly...

 

Good point. It very wel could be done but I’d still wait two days and recheck.

 

I've used small amounts of dehusked roasted grains in saisons before, just enough to get a brown color. I don't think the phenolics would mesh well with roasty flavors

Also, wait for a week of stable gravity readings before bottling. It'll slowly keep chewing.