Brewing Activities (2019)

I agree.

 

@Brew_Betty would be having a field day

 

Hahahahah, was thinkin of her as well. Let the MADDNES continue.

 

Dry hopped the pale this morning. Forgot how 'slow' US-05 chugs along, even at 67-68F. It was rehydrated, as well. For a 1.051 OG, I am now 5 days in and still around 1.018. I have lagers that finish quicker!

I am doing a short dry hopping, 12-24hrs total. So I will keg either tonight or first thing tomorrow morning with hopefully, 2-3 points remaining on transfer into the keg for spunding.

So far, hydro samples taste awesome.

 

I just bottled a batch of Kolsh this morning.

 

I'm back on my feet as of Monday, so I'm planning to brew a double batch of a hybrid British/American barleywine tomorrow, which will replace my pastry stout when it comes out of my bourbon barrel. It's basically a Bigfoot clone, but using Maris Otter and MO Crystal in place of the American malts. Same hopping schedule, though.

I'm also hoping to get to a grisette soon. Shooting for 3.8% and planning to use Hallertau Blanc and this one-off White Labs yeast: https://www.whitelabs.com/yeast-bank/wlp546-mara-n-canyon-wild-cacao

 

So I have been busy fishing and deciding that I'd rather do that than fuck around with beer. Racked the smoked export stout that I should have bottled a month ago onto bourbon soaked oak a couple of weeks ago. Depending on weather, might bottle that or knock out a quick extract batch on my next day off. If it's nice, I'll be out on the banks.

 

Brewed the first half of the Britfoot barleywine tonight. 90 minute mash, 120 minute boil, and hit my numbers perfectly. 1.098 OG and 1.5 packs of US-05 pitched at 65F. Looking good!

 

Checking in on the low gravity oatmeal stout with a hydrometer sample after one week. Down from 1.049 to 1013. Tastes like it still needs some settling time, a little of that back of the throat hop-yeast bite. I think the combo of flaked oats and barley was really good for building body, but it comes at the cost of malt contributions from base malt. Maybe I needed to bump crystal malts from 7.5% to 10%.

 

Haven’t been as active posting lately but yesterday was big Brew day so I did a pale ale with pils/2row, Columbus at 30 then whirlpooled Columbus,Amarillo, Centennial. Dry hopping with the same and fermented with HotHead kviek.

 

Just finished brewing my first Vienna Lager. Vienna, Munich, and a touch of Chocolate Malt. Used Warrior for bittering (because I had extra) and Saaz for flavor.

My next brew will be an IPA and I'm contemplating using Voss Kweik for it. Any thoughts/opinions are welcomed.

 

Just kegged a Galaxy, Amarillo & Simcoe NEIPA and bottled the Porter. Both are tasting very nice. I'm excited for these 2 brews...starting to really dial in these GF ingredients and enzymes.

 

Made a 4.6% milk porter something along the line of Hill Farmstead’s Shirley Mae. Gravity finished a little high as expected w/the lactose addition/high temp/short mash. Used a few low bitterness roasted malts for the first time. Added vanilla/cacao tincture and cold brewed 3oz espresso roast coffee a day or two prior to racking to a pin. Served at the May Day home brew cask fest in Watertown MA. Super happy w/result. Coffee dominated the aroma /flavor and back end was slightly sweet. Low carb real ale conditioning added a nice creamy mouthfeel. Cheers Homebrewers.

 

Excellent, love this muti roast/specialty grain bill

 

Tomorrow, I'm brewing up a GF rendition of @VikeMan's Raspberry Grisette.

https://www.beeradvocate.com/community/threads/raspberry-grisette-ag.192357/

Grist will be Pale Millet, buckwheat and flaked quinoa. Yeast is M29 Saison.

Should be a delicious summer crusher!

 

After 6 days of constant visitors and who knows how many trips to the cellar and after 4 days of rest I took stock of my supply. Very limited is a understatement, so,,,,,
This weekend is Irish stout, followed by eds grain store or should I say a lightly hopped pale.
Monday will be Burton ale and Tuesday will be the TH3 light or a multi hopped ipa, 6 additions to be exact in the boil.

And if u were wondering,,,,,,, we started with 24 gallons an I now have 1. Not to mention a big load of return bottles. Wheeeeew

 

Brewed a NEIPA over the weekend hopped primarily with Motueka - will be keg hopping with Nelson and Galaxy.

Unfortunately my LHBS shut down and I wasn't paying close attention while in the one across town - in doing so I bought a pound of raw wheat instead of wheat malt (only makes up about 6.5% of my grain bill).

Any thoughts on what this will do to my finished product? so far the beer in fermenting in the bucket looks murkier than i remember but this could be all in my head. thanks!!

 

My kegerator ran dry for the first time in a long time by end of April...so brew-a-thon time.

So far have brewed 35 gallons from 3 brew sessions in the last 10 days...a hazy IPA (half split with Lemondrop heavy DH, the other Simcoe heavy DH), a Blond ale/Lager split batch, and a half barrel of brown ale which 10 gallons is going into a bourbon barrel. Next up this weekend is an export stout, half going the choco-coffee route, the other half remains unspoiled. Off to Michigan next week and guessing will be time to brew another IPA by the time I get back....

Got the IPA up on tap on Monday and hopefully will be kegging the Blond by the end of this week with little Vic Secret DH....and @invertalon 's point...the Blond was pitched with US-05 and the lager took off faster and seemed to ferment stronger than the 05. Lager is at 52F and Blond is at 66F. Don't remember 05 going this slow before...this is like BRY-97 slow...

 

Didn't notice you there Sully...you're saying wheat berries and not flaked or torrified wheat, correct? The malting process begins breaking down the proteins and beta-glucans found in the raw berries. Shouldn't play much of a role at all at that %...but it may add a touch more haze....hopefully they're already crushed? btw, bummed you aren't coming up next week.