Brewing Activities (2019)

Dry hoping Belgian IPA with Galaxy

 

Brewing my first saison on my mash and boil. Pils, wheat, aromatic, some dextrose and all Amarillo hopped. Wyeast 3711 that I will open ferment. Also enjoying my bfast stout. Cheers

 

Bottled Belgian single today but ive been too lazy this weekend to brew up the APA (cascade, Waimea) i was planning to do. Itll have to wait until next weekend i suppose.

Cheers

 

Semi-interesting update. 9 days in the fermenter and apparent attenuation is at 53.4%, which is even less attenuation than I was targeting. I'll check again in a couple days. I'll be jazzed if it's still there, but given the way I brewed this, I wouldn't be surprised if the yeast are still nibbling a little bit. I was hoping for a passable stout, with an outside chance of sweet stout territory. Today's sample tasted like a respectable (uncarbonated) sweet stout.

 

Well, that sux. Hope it mends quickly.
Is lazy-hazy IPA your no-boil extract batch? I'm interested in how it turns out.

 

It is! So far it's tasting and smelling great. Finished at 1.011. I'm hoping to keg it in a few days and be drinking it once I'm off the Percocet.

edit: And thanks for the well-wishes!

 

Whelp bit the bullet and bottled and sent 5 beers off to NHC first round in Seattle today.

Kolsch
German Pils
Helles
IPA
IIPA

I just hope they all make it there in once piece.

 

Bottled 10 liter IPA Chinook, Azacca, Citra

 

Next “rustic” lager on Landbier or whatever you want to call it is underway.

Weyermann FM Pils
20% Skagit Obsidian Barley malt
Acid Malt
Sauergut in Mash and @ 10
Magnum @60
Sterling @ 40 and 20
Maybe some whole leaf sterling in WP
Shooting for 1.048
German Lager X
1.5oz Med Toast French Oak in Primary

 

Next up mostly summit ipa. Shooting for 50 ibus. One of my favorite hops and I haven’t used it in awhile. Going to use pearl and maybe 10% wheat. Got 1028 and Conan in the fridge. Dryhopping with summit and Citra in one batch and summit and cashmere in the other. I’ve brewed 4 or 5 ipas with cashmere now and I’m a big fan. Thinking it’ll pair well with the summit dankness

 

Next up is a Marzen. Going to do a single decocotion mash and fermented with WY2206. Should be ready to go for Oktoberfest!

 

Dialing in my low pressure set-up for cold crashing.

 

Brewing a Belgian blond. Dingemans pilsen, aromatic, and cane sugar. Hopped with hallertau and using wyeast 1762 Belgian Abbey II. Cheers

 

Explain please.

 

I purchased the low pressure transfer kit. It came with a barbed fitting that also has a PRV. I rigged up a digital low pressure gauge between the CO2 and the fitting to get an accurate reading, since it’s only rated at 5 psi. During cold crashing I keep a low amount of CO2 flowing. For transferring to a keg I can keep a closed system.

Watched some YouTube videos and made some adjustments. Ss Brewtech has a good website and there was a good amount of info on their products.

 

Ah, that's what you meant by "Dialing in my low pressure set-up for cold crashing." I assume you're trying to make sure the pressure doesn't get so low (due to temperature change) that O2 is sucked in through the lid closure.

 

The lid is pretty well sealed by the clamps. It raises a good question though if it fully seals the lid. Seems so. I use a 3 piece air lock during fermentation then switched over to this setup. Just got it so still figuring out all it’s tricks.

 

Bringing a wort to a boil. 60% Pils, 40% Munich. My first lager in a couple years, I think, unless you count a cream ale with Cal Common yeast. Gravity should come in at the high end of Festbier or the low end of Maibock, with Perle and Tradition hops. Yeast is 34/70.

Bonus non-beer info: kegged some cider.

 

Kegged the lazy hazy yesterday with the help of my wonderful girlfriend. Tasted fantastic going in. Did a burst at 30psi for 24 hours and lowered it to serving pressure earlier today. We'll see how it is this weekend.