Brewing Activities (2019)

I wouldn't say "normally," but I've done some, when all the hops are going to be late-ish, when I don't necessarily need maximum Maillard products, and when not using pilsner malt.

It does obviously cut some time out of the brew day, but it also (for me) makes it a little more hectic, since I do things like cleaning the mash tun and sanitizing stuff during the boil.

 

NEIPA rolling away.
Almost reached the zenith but backed away.
WY1318, quick fermenter w/ active starter.
El Dorado, Nelson Sauvin & El Dorado Hash.
Also have a libation w/ apple juice but not allowed to speak of that here. Oh ya I’m infatuated with blue painters tape.

 

Tomorrow I'll finally get around to brewing this:
Farmhouse Lager w/ Brett
72% Belgian Pils
24% mix of flaked wheat, rye, and oats
4% Caravienne

Hopped to about 30 IBU with Mittelfruh and Crystal.
Fermented with WLP833.
Secondary with OYL218- All the Bretts for a couple months. Then keg & lager for a couple more months.

I might end up dry hopping this, but I'll see how its tasting first.

 

That big imperial stout I brewed is down to 1.047 already and still merrily bubbling away.

 

Gearing up for two quick ‘after work’ batches:

No boil, no hop Berliner that will get my house Brett/lacto culture (CMY-01 and jolly pumpkin), dry hopped with hallertau blanc and local cascade a few days before kegging.

Another variation of the raw ale/hoppy kveik/neipa/whatever, this time hopped to hell with cascade, chinook, and comet. Trying to get rid of these hops in my freezer and start anew, with more hops of course

 

First 10 gal batch of the year...Simple 20# Local malt grainbill, 007/1098/House and mostly 6 oz Sterling late...Gamma -A in one fermenter and none in the other....looking for a crisp "40 Mile Desert" Lawnmower beer.

 

Krustman where the malt from? I’m EXCACTLY 100 miles from Reno? Just curious thanks bro

Edit: For Coordinates

 

IPA/IIPA yesterday
Rahr 2 Row/Carafoam/Carahell
Columbus/Nugget/Nelson
1098
Hopefully 7.6% so kinda straddles the line

Little more “traditional” IPA tomorrow
Wey Pils/Admiral Pale/ Simpson’s medium
Columbus/Nugget/Strata
1056
Lager it for a while
6.6ish target

 

I may get off my ass and enter NHC.

 

A 1056 og Belgo something or other with Pilsner, Golden naked, Special roast, Melanoidin, Munich 10l, flaked oats and carawheat
Cracked black pepper and blood orange zest
Hopped with Simcoe, and Equanot
Fed Saisonsteins Monster

 

Bottling oatmeal stout today.. Brewing a Dark mild tomorrow and an IPA later in the week w/ cascade, Columbus, el dorado.

Cheers

 

- Dry hopped my GF west coast IIPA
- Bottling my Vic Secret NEIPA (sample is killer!)

Tomorrow brewing up a GF Smoked Saison. This will be a rice based beer instead of millet.

- Pale Rice
- Munich Millet
- Cherry smoked Biscuit Rice
- Buckwheat
- Crystal Rice
- Caramillet
23 IBU
MJ M41 Belgian Ale

 

Cleaning some bottles in prep for blending up some cherry berry sour. I only bottle bug beers these days. There’s a Berliner Weisse in my near future; freeing up one of my bug fermenters is a pre-req to that batch.

 

Kegged a chocolate imperial milk stout brewed on New Year's Day, and added cold brewed local coffee and bourbon soaked in oak cubes to the keg. Very happy with the result based on the hydro sample. FG was slightly lower than expected at 1.025, and I thank these yeast for a job well done!


I'm also making a big starter for a Maibock brew day planned for next weekend.

 

Doughing in a monster BIAB barleywine. Don’t think I could have fit another pound in here.

 

Heating up strike water for overnight mash on an IPA. 96% GP, 2.5% GNO, 1.5% honey malt.
Little bit of El Dorado in the boil, then 2:2:1 El Dorado: Azacca: Simcoe whirlpool and dry hop.
Horndall yeast.

 

so I finally gave a recipe a name again. I just brewed what I call 'Redemtion IPA', with warrior bittering, 50 g each mosaic, simcoe and cascade each at 5 min and 50g each for dry hop. Malt bill was pils with naked oats and rye malt.

Why redemtion you say? I threw out my entire stock of hops after tasting a brew I was unhappy with, since I thought old hops was a likely reason. I brewed a new beer with US 05 and fresh hops to make sure nothing could go wrong. the interesting part was that I was able to adjust the water in the old beer and save it. turns out I threw out 1kg of good hops for no good reason.

still needed redemtion, just not from the mistake I thought

 

Brewing up an Irish ale today. Kegged a lager made with @GormBrewhouse cascade whole cone hops. I am also kegging a blonde ale fermented with kveik with fresh orange zest at flameout. Both kegged beer samples tasted great so can’t wsit to try once carbonated.

 

Kölsch V6 Yeaterday
Weyermann Floor Pils
20% Vienna
Acid
Wakatu/Hersbrucker
Gy021

Just a small 3 gallon batch and it was a bit of a shit show. Not expecting much. We’ll see.

 

Brewed my first of the year Saturday.
Experimental ale with 6 different base malts.
2 lbs each of MO, Pilsner, Vienna, Red X, Munich and Full Pint.
1 oz Centennial @ 60 and 15 mins. 8.1 AA.
20 minute hop stand at 170° with 2 oz Centennial.
2 packs WLP008 (no starter).
Mashed at 151 in bag inside 10 G cooler mash tun.
Dunk sparge @ 170°.
Post boil Brix 14.0
Fermenting at 67°.

Shooting for a malt forward “old school” style with just enough hops to keep it interesting.

Wort was flavorful pre and post hopping.
Floral accents. A little citrus.
We’ll see where it goes.
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