Brewing Activities (2019)

Had a 3% “Hoppy Little Farmhouse Ale” Jester King/The Kernel cilantro last night and my mid was blown. Such an awesome beer and so crushable.

Probably going to try something similar soon.

Never tried to brew anything really small before. Was thinking of brewing something higher gravity and then diluting to avoid the potential harshness from such a small grain bill. This beer at 3% and presumably finishing at 1.000 or below starting gravity is only 1.025. Anyone attempt anything similar?

Was thinking Pils/oats. Highly hopped with Crystal/Sterling. My mixed ferm culture I’ve had going for a while.

 

Gotta love the colab to cilantro autocorrect...

 

Gonna brew up a GF IPA with Citra, Simcoe & Centennial. Columbus for bittering. I'll be using cryo hops for the first time in the whirlpool and dry hop. Yeast will be MJ M42 that I've had in the fridge for a bit.

 

No, I'm pretty sure that Citra is a cheat-code hop. I've never used Galaxy, but i'm pretty sure it can be classified the same. I will say that there is something to be said for brewing with more traditional hops. Not sure exactly what there is to be said, but I'm sure there is something! Cheers!

 

I’ve busy all summer and haven’t brewed in a while, but looks like I’ll finally get a batch in over the next couple days. This one will be a brown ale that I will age on 16 oz of toasted coconut. I then plan on reusing the yeast cake for a massive American barley wine.

 

Sounds awesome. I'm planning a similar beer for my third use bourbon barrel. 7-8% American brown w/El Dorado, barreled for a few months then aged on coconut and pineapple and dry hopped with more El Dorado after it comes out.

 

I would figure that you could try a no sparge mash to avoid harshness.

 

I would like a bottle of each thank you. Lol

 

Had my first ever brew day on Friday. It was a kit from Northern Brewer the Chinook IPA. Decided to add my own hops at flame out and currently fermenting away. Will post pics of my first ever beer after bottling is done. Cheers

 

Brewed a rather wild dark chocolate stout. It was tasting roasty, toasty, and deliciously charred even before I added 9 oz of pure, unsweetened cocao powder toward the end of the boil.

Dark Chocolate Stout (OG 1.050 in 5.8 gallons):

3.5 lb DME
1 lb Marris Otter
1 lb 6-row
1 lb Chocolate Malt
1 lb 75L
1 lb Flaked Barley
8 oz Roasted Barley
8 oz Pale Chocolate

-- Hops / spice
2 oz Nugget @ 60 mins
9 oz Cacao powder @ 10 mins
1 oz Kent Goldings @ 5 mins


California Ale Yeast

 

Something dark here too
Maple bourbon Imperial Stout

15 liter
OG: 1.098
~70 IBU

2890 g Pale malt
255 g Black malt
255 g Chocolate
255 g Flaked oat
170 g Crystal
170 g Cara-fa
1500 g LME
500 g Maple Syrup

25 g Nugget, 60 min
20 g Willamette, 25 min
25 g Willamette, 10 min

Half of the syrup is added by flameout and half after primary fermentation
Will probably be a split where most of it goes to bourbon martinated oak chips

 

Brewed an ipa this past Saturday with Citra mosaic and strata. Only had us5 in my fridge for dry yeast and it was a last minute decision to brew. From deciding without my grist weighed to finishing cleaning up took 4 hours. Possibly my fastest brew day. Did a 40 minute mash and 40 minute boil to save a little time.
Next brew will definitely be a big stout

 

I made an ESB with it once, perhaps my best effort at that style. IIRC, it tends to attenuate on the low side. Good luck!

 

Tapped about a week ago and after a handful of pours it's still pretty murky. Chill haze is bad and doesn't appear to be clearing up. Taste pretty good though, so I guess I made a hazy Resilience ipa . Not sure if the "no chill" method was the cause, but I know I did get alot of hot break into the fermentor?

 

My rye beers all end up hazy. Them proteins at work.

 

Adding 4.5 lb raspberries and 1.5 lb fresh peaches to hefe.

 

Transferred a cider to secondary.

 

Bottled the amber saison. It's only marginally amber, but the flavour, based on the hydrometer sample, seems to be about what I was going for - dry as hell with some nice bitter orange character. Saisonstein's Monster seems to have done the job as well - not the quickest fermentation, but down to about 1.004 with no stalling.

I've also been kicking some ideas around with the brewing partner that I've been paired up with for the homebrew club's collaboration brews session. The current plan is, erm, about an order of magnitude more out-there than anything else I've brewed so far...

 

Simcoe 3 ways today

2 Row
20% GP
4% Carahell
5% Carafoam
WLP030

Pahto for bittering
Simcoe T-90 at 20
Simcoe T-90/Cryo WP
Simcoe Leaf Hopback
T-90/Cryo blend in DH

Might try to sneak in a second brew today if all goes well.... Thinking an IPL of sorts.