Brewing Activities (2019)

Funny that you just posted this. I'll be brewing a GF milkshake in a couple weeks with mango as well. Gonna go with Sabro & Vic Secret.

I've never even tasted a commercial milkshake example but I figured August is a good time to drink my first attempt.

 

Bottling birthday IPA, planning @JohnSnowNW house pale, Burton ale, whole hop ipa and the last spruce ale over the 4th weekend.
Gonna b burning up malt for sure

 

Dry hopped my IPA with 20 g Chinook and 40 g Mosaic Cryo, 14 liter
day 5





Think I will go ahead and bottle in an other 5 days

 

Going to keg a Whiskey barrel aged barley wine, and brew an NEIPA. Drinking on a Belgian IPA, and a Saison at the moment.

 

Kegging the Passion Fruit Wit & C-Hop IPA.

Was plan planning on kegging the Galaxy/Citra IPA, but it got stuck at 1.040. I used an enzyme in the mash that doesn't convert rice malt (10% of grist) in hopes of keeping a little higher FG, but it backfired on me. So, I roused the fermenter, raised the temp and added 2.5ml of AMG-300L to make the wort more fermentable. Things are already bubbling away. We'll see where she lands...

Later this week I'm brewing a 10% Milletwine that will age until New Year's.

 

Just finished Brewing the julious recipe from trinity in zymurgy. Missed the Og by a touch but otherwise a nice brew day.

Drinking a treehouse now in anticipation

 

Brewed up my German Pils yesterday... OG of 1.050 and around 35 IBU with Gr. Magnum, Mittelfruh, Perle and Tettnanger. Pitched 2 packs of W-34/70 rehydrated. Had activity within hours, which I didn't expect given dry yeast usually lags a bit more. Have not used that yeast in a while as I have been using 2206 and 830 for a long time now. But I will admit, W-34/70 has made my best Pils, so curious how this one comes out compared to my last few!

Will be growing some yeast tonight for another brew day next weekend. Still pondering if I will do my Helles or Rauchbier.. If I do the Rauch, I will be cold smoking my grains after work today to prepare! Always just bought my smoked malt, but it's never quite intense/strong enough for me, even at high percentages (70%+). So time to make some fresh smoked malt to get me what i'm after.

 

Have 8# of Dark Munich cold smoking! Which will be about 60% of the grist.

 

Nice....Are those solid-bottom pans or do they have a screen type bottom? Have you done this with grains before?

 

Yes, small perforated holes in the bottom. Grains misted with distilled water prior. Every 30mins or so stirring the grain bed.

Never done before. Always have used commercially available malts but never got the intensity I was after. So I figured why not, let's see how this goes!

Using a mix of fruit and hardwoods. Smoker temp never sees over 100F when I use my smoker tube only. Will be brewing the beer on Sunday, so it will have a week or so to air out in a brown paper bag and such.

 

Did you taste the commercially smoked before crushing? If not, and if you still have some left, you could use them to gauge how intense your smokin' is.

 

Of course! Always found it a lot less intense than you would expect given the end result. I've brewed quite a few Rauchbier, typically upping my smoked malt quantity each time. My most recent was some 85% and a mix of Beechwood, Cherry and Mesquite smoked. Was phenomenal, but still not quite where I want it intensity wise. Just coming back from Bamberg and drinking the hell out of these beers for a few days straight, I have an even more specific intensity in mind that I'm after! Haha.

I had the malt on the smoker for around 2.5 hours. It actually doesn't smell all that intense, but it might be because I was surrounded by so much smoke while actually doing it and desensitized. Currently doing a light drying in oven and then all set. Got my yeast starter going as well (one of two steps). Curious how the malt will smell and taste tomorrow.

 

Saison
pils and wheat, BE-136, Nugget to hit 20 IBU, 25 g Hallertau Mittelfruh at 15 min., 17 liter, OG: 1.057

 

Brewed first ever attempt at an english bitter sort of beer. Huge thanks to Bill at Machine House Brewery for the inspiration on this, one of my favorite beers ever in the world is their best bitter.

I kegged it today in the spunding/bright corny. sampled it and it is tasting pretty incredible at 4 days old, near still, and room temp! Should top at 4% max depending on how dry it gets but not much based on my past experience with london ale 3...

Maris otter, c-60, roasted barley (1%)...lightly hopped with EKG

Intensely flavorful and low enough alcohol to be an easy thing to have on tap for the summer!

 

Ain't it great when a plan comes together?

 

Decided to bottle my Chinook Mosaic IPA



(OG: 1.063)

 

Kegging my Summer Pale Ale I brewed ~3 weeks ago. Cheers!

 

Haha yep! I've brewed new styles of beer with much worse results so I'm pretty pleased it doesn't suck. Always striving for my "it's not bad" standard at the minimum haha

 

24 hours later