Brewing Activities (2019)

Giant yeast starter, I mean Blonde Ale today.

Admiral Gallagher’s Best Pale
20% Pils
5% Aromatic
Riwaka for bittering
Idaho Gem @ 20, 2oz @ 180, DH with 2oz

Gonna do another one tomorrow that will either be all Nelson I think.

Building up two strains to see how long I can keep them going.

TYB Midwestern Ale and yeast harvested from cans of Crooked Stave IPA.

 

I love Admiral's malts. Their Pilsner malt is the best I've ever tasted, personally.

This weekend: Bottling up the golden stout and brewing a SMaSH Pale Ale with Admiral Gallagher's Best and Mosaic. This will be kegged once our pilsner is tapped (it's pretty close, I think).

the IPA we brewed is taking a while to ferment, normally Imperial Yeast tears through my wort so I'm thinking this was maybe a little past it's prime? After 8 days it went from 1.062 - 1.028 but I'm still seeing activity. I raised the temp to hopefully get down to at least 1.018 but that still isn't great. I might give it an extra week or feed it some sugar?

The stout we were planning on brewing is getting put on the burner for now because we need some light beers for the hot months. Having a cajun boil in the summer so we want to have either a pils or pale on tap. Just an excuse to have a double brew day, I think.

On the schedule:
Milkshake IPA (always wanted to brew one so we are going to do a strawberry one, soon)
Stout with Hazelnuts & Vanilla
Imperial Weizenbock
Old Ale w/ black treacle

 

I make maple syrup. Can you say when you tap and is the proces and equiptment similar, like temp and gravity? If so I may have to make some fer me. I have a few black walnut trees on my place.

 

It tastes great and uses the same equipment. However, I think maple syrup is 40:1 (40 gallons of sap equals 1 gallon of syrup) but black walnut is 80:1

 

Actually, it can be 20-60 to one for maple depending on the sap.

80-1 is very weak sap, what is the average expected syrup/ tap?

 

Last night I brewed a semi-impromptu Belgian pale ale. Mecca Grade Pelton & Shaniko w/ ~18% rye. Cashmere hops (Comet for bittering), Meyer lemon zest and lemon verbena at flame-out, and a co-pitch of Crossmyloof saison and "Belgian" yeast.

Airlock was already going nuts when I woke up this morning.

 

Kegged up a Citra/Mosaic IPA.

Also I'm currently toasting red lentils for tomorrow's Hefe brew day?!?! Lentils are used quite a bit in GF brewing due to the protein to fat ratio. I haven't enjoyed the commercial examples I've had, but they also used sorghum and rice syrups (which I don't care for). So, this is a 2 gallon experiment....we shall see.

 

Cool. I was just reading about the history of using malted peas and beans. It's an old article but interesting: http://zythophile.co.uk/2012/10/16/pea-beer/

 

This is apparently still a thing.

 

Bottleing spruce a le#1 and a ipa

 

Polished off the keg of a hoppy Pilsner this weekend, luckily we have a SMaSH Mosaic Pale Ale waiting to be kegged up now!

The golden stout precarbed tasted absolutely amazing. I was really surprised at the depth of flavor we achieved with this one. It's decadent without being overbearing and all of the flavors play off eachother perfectly. Can't wait for it to be carbed up.

 

Brewed for the first time in almost 9 months. I'm calling this a 'Dunkel Saison'

All extract
10 oz Caramel
5 oz Carapils
7-8 oz Rye
-steeped for 23 minutes then-
3.15 lbs dark liquid malt extract
3 lbs dry wheat male extract
-hop boil- 60 minutes
1 oz Tettnang
+30 minutes/ Pride of Ringwood
+50 minutes/ Coriander and a bit of yeast nutrient.
1 packet Belle Saison dry yeast

Pitched higher than I would have liked because I misread my thermometer, about 80 degrees. OG: 1.054. Fermenting warm at ambient temperature (76-79), after 60 hours will probably try to move to a cooler location. Nice krausen and aroma, hope this batch turns out tasty.

 

I finally got around to kegging this tonight. The sample I pulled has a somewhat citrusy and maybe ever so slightly phenolic note to it . It is a little difficult to say for sure what I was tasting. Will let it carb up and re-evaluate in a few weeks. If I had to categorize it to a style, maybe American blond? Unless it passes for a Norwegian farmhouse ale. I saved about a pint of yeast, which I may use in an IPA this weekend.

 

Kegged my cream ale. Just a little under two weeks in primary, no cold crash or finings. Should clear up nice.




My brewing partner. Helping blow off some O2. The pressure and sound makes her laugh.

 

Tonight I'm brewing up a 3 gallon batch of my GF Porter 3.0. Adjusted the grain bill slightly and will be racking onto cacao nibs in secondary. Trying to get my stash at full capacity for summer!

 

Brewing the TH-3 light pale ale.

 

About to get a starter going for a NEIPA. Going with Conan this time, which will be my first time using. It’ll be hopped with 1/2# of El Dorado, and 2 oz each of cryo Simcoe, Idaho 7, Mosaic, and Cashmere (getting rid of some leftovers).

 

just kegged and bottled 7 gallons of hoppy pseudo lager with Oslo kveik and centennial.

 

Just brewed a simple saison with some late El Dorado additions. Hoping for a tasty summer session beer.

 

In the middle of the whirlpool for an "IPA." A small Warrior bittering addition and then Citra/Simcoe/Amarillo all in the WP. Going to ferment at 85-90 with Voss Kveik. Should be interesting.