Brewing Activities (2019)

Brew #2 (since 1 actually went fine)

Nelson IPL (or Pilsner or whatever)
Barke Pils
5% Carafoam, 5% Carahell
Magnum @ 90
Nelson 20 and WP
WLP835

144/154/168

Praying this one is as easy.

 

Dry hopping another whole hop ipa with more whole hops.

 

Heading into work for a bit and then a bunch of brewing activity:

- dry hopping Simcoe/Citra/Centennial IPA
- kegging Citra/Ekuanot NEIPA
- kegging Citra/Galaxy NEIPA
- brewing a hoppy Amber (my favorite fall football brew).

Not drinking until Labor Day, but I'll have a pretty nice selection to choose from.

 

Do you get the same aroma with whole vs pellet and how do you like your home grown compared to store bought.

 

Great question.

The simple answer is its different.

perhaps it is the vegetal component but, I get a richer hop presence, not the harsh blast I feel I get from the commercial hops.

I suggest attempting a beer with all yer own hops just to see for yourself, or anyone.

The gang also seems to go for it if available

 

Got off on a tangent.

Aroma is reduced early builds to peak at 5 weeks and goes down after that in bottles.
Store bought hops, it's loud right away then starts fading at week 5.

Also, I do not used the newish 0 oxigin methods a lot of the Brewers chat about. Perhaps it would make a difference.

 

Bottled a biere de garde sort of beer after 7 month fermentation. Fermented it with a really sacch dominant mixed culture that doesn't have much bacteria or brett character, was down to 1.001 after 3 days. Really mellowed out a lot as it aged and I do not regret letting it sit in the carboy for that long. Aged in a 3 gallon carboy filled to the brim after fermentation in a 5 gallon.

Racked a raspberry cherry mixed fermentation beer off the fruit after a month. Will probably package within the next week or 2 because it was tasting great and ready.

Also racked a montmorency cherry beer off the fruit after 7 weeks contact. Probably will package within a month as it also was tasting like it's ready. It has a very pink color that is kinda cool.

 

Brewed a little sessionish hoppy beer tonight

50% GP
50% Rahr Pale Ale
5% Carahell
5% Carafoam
200ml of Really low pH Sauergut (too much)
Hopshot @ 90
Galaxy @ 20
Galaxy WP
Small Galaxy DH
Wlp030

Added a few grams of be-256 to a hoppy beer that stopped just a bit short of ideal FG. Added 2oz of Simcoe a few hours later. Hopefully I get at least another 1p of gravity drop, we’ll see.

Racked an all Strata Pale Ale to a keg.

Got a starter going of wlp072. Gonna try a Kolsch with it.

 

Brewing up an IPA tomorrow night.

90% 2-row
5% caravienne
5% oats

Glacier @ 60
Columbus @ 30
Mosaic @ 15
Mosaic/Amarillo @ 5
Mosaic/Amarillo/Centennial/Columbus @ WP and DH
LAiii

Should be a tasty treat!

 

gotta make a newyears beer,,,,,,,,,,,,so,,,,,,, the return of the yellow king.


IRS recipe then secondary with nibs, coconut, yellow borbon coffee, oak, hard maple and a cinomon stick.

yahoo

 

Kolsch v11 today
80% Barke Pils
15% White Wheat
3% Carahell
2% Acidulated
Super Saazer @60
Wlp072

Weird yeast I know but sounds like it might make an interesting Kolsch. We’ll see.

 

Currently fermenting 1 gallon batch of a single hop Columbus

1oz at flameout
planning on 1/2oz more dry hop at day 4 of fermenting

92% Viking Malt Xtra Pale
5% Viking Malt Caramel 100 (40L)
3% Carafoam

Unknown dry yeast from brooklyn brew shop APA kit

OG 1.060

Yeast went crazy for first 24 hours, churning like crazy and blewout a hose into a cup of sanitizer within first 12 hours. Now its basically dead with almost zero airlock activity at day 2.

Hoping this is dank. Smells intense.

 

What's the temperature of the beer? The vigor and speed of fermentation are largely a function of temperature, and higher/faster is not necessarily better.

 

Same as usual..in the controlled fridge at 70 to 72F, thermocouple taped to the fermenter. Might have been 75F when I pitched the yeast because everything was out in my hot kitchen. The ice bath was to 70F, then I racked it to the fermenter and pitched. Doesn't take long so I cant see how the beer ever saw above 75F. Thats what the thermocouple said when I started the fridge up after putting it in there. (actually maybe said 76F)

I should say the fermenting looks "normal" compared to what I have seen in videos of fermenting. But its definitely the most intense of the now 3 batches I've brewed.

 

Dry hopped the Hoppy Amber and kegging the Simcoe, Citra, Centennial, Columbus IPA.

 

Totally messed up and put some cinnamon in a milkshake ipa so now going to add some peaches and make it a peach cobbler milkshake ipa. Was supposed to just add vanilla but put the wrong homemade extract in. Sometimes you just have too many beers going. D'oh!

 

Brewing an IPA with Columbus Amarillo & Saaz
Columbus Amarillo Saaz IPA - BIAB American IPA Homebrew Beer Recipe - Brewer's Friend
and soaking som oak chips for my maple stout

 

WC IPA later today
Great Western Premium Cali 2 Row
2.5% Honey Malt
3.5% Carafoam
3.5% Dextrose
Bells Yeast (man I love this stuff)
Warrior at 90/60
Simcoe @ 30
Simcoe/Citra/Mosaic WP
CTZ leaf in hopback
140 theoretical IBUs (I get shitty utilization)

 

For many of us, 70 to 72 F would be significantly warmer that our standard ale fermentation temperatures. If this temperature range works for you, then great, but I prefer to start my ales around 65 F, and then maybe raise the temperature into the 70s towards then end of fermentation to encourage a complete fermentation. Cheers!

 

What kinda fridge do you guys use for the fermentation?