Brewing Activities (2019)

Our club managed to take the People's Choice Award at the festival yesterday. One of the breweries we beat was some upstart called "Founders." I have a feeling they'll be okay, though.

 

@VikeMan congrats, on beating one of the big boys.

 

WB06 is diastaticus you know and at 10% you’re gonna get a lot of Clove. I’d expect it to “finish” closer to 1.008 if it finishes at all.

As someone who’s tried the blend of Treehouse yeasts many times in many different ways I don’t think they copitch yeast at the start of fermentation. You always get noticeable phenols even as low as 3% wb or T-58.

 

Looks like I made a mistake! Fingers crossed it doesn’t come out dump worthy. I had it in my notes to be just 3-5%, but when I measured out my yeasts in my mind I was going for 10%. Ooops.

It took off very quickly and the airlock was smelling really nice, so far… I will pull a sample today when I grab my FFT sample and see how phenolic it may be at this point.

Stupid mistake, but live and learn. Might not be what I was after, but hopefully it will be tasty regardless.

Let you know how it turns out, haha.

 

Yeah I’d definitely check it before adding any expensive dry hops.

 

@wasatchback

So I pulled a hydro sample and I'm 12 points down (1.054 from 1.066) and it smells and tastes absolutely delicious thus far. Too early to tell, I'm sure, but so far so good. I don't get any phenol character I can detect at this point, but the yeast character is promising for now. As it dries up more we shall see how it progresses. By tomorrow at this time, should have a better idea on how it's going.

I will be throwing my first fermentation dry hop tonight. The show must go on!

 

Kegged 2.5 g brown ale and blended 1.25 remaining g with 3.25 g sour brown wort, adding a pack of suburban brett.

 

Brewing a nut brown request beer Wednesday.

 

Brewing a "Screamsicle" Berliner for a club Halloween party today. Blood orange, vanilla, and lactose. Kettle sour. Debating an Amarillo dry hop.

 

Phenols starting to come through on the IPA. At this point though, so much yeast and hop matter in the samples it's rough in many ways. Kegging in the AM with the big dry hop to spund. Jury is still out on this one.

 

Did some CIP work.

https://www.facebook.com/video.php?v=id%3D535237383916284%3Btype%3Dvideo%3Buser%3Dthebeerery

 

First step of a terminal acid shock starter. Finally getting around to bottling that sour beer that’s been aging for more than a year. Been putting this off for months now. Two 5 gallon batches. Both were fermented warm with 34/70 then transferred where one got Cantillon dregs and the other got a blend of Jolly Pumpkin and Hill Farmstead dregs. Both got down to 3.1ish but thankly no signs of acetic acid. Gonna pull off 3 gallons each to bottle on their own and then blend a percentage of each with younger sour beer and age on fruit for 2-3 months.

Probably gonna brew a pale ale if some sort today too...

 

Pale Ale brew under way... sort of. Trying to make something around 5% that drinks like 6.5%. Using a decent amount of rye cause for me it’s the grain that seems to have the biggest influence on mouthfeel. Hopping it like an IPA, so around 80 theoretical IBUs. Trying a bunch of different salts to increase So4 and CL content without increasing Ca a ton.

Warrior/Nelson/Strata/Citra

I guess more of a 5% IPA than a Pale Ale... the lines are blurry.

 

So my IPA finished at 1.012 (was kegged two days ago with the 5oz dry hop and for spunding). Final ABV of 7%. This morning, it was moved into my ferm chamber to begin the crash down to 30F for a few days to drop the yeast/hops before transfer into the serving keg.

Tasting the FFT, I am not that disappointed in what WB-06 is doing to this. It’s not nearly as bad as I was anticipating, but it does offer a unique character. The phenols are quite mild and I do pick up esters complimenting the bio hops in my FFT sample.

Really curious how this beer will be with the 5oz dry hop of Nelson/Galaxy added and being crashed and conditioned for a week or so. It may not be exactly what I was after, but it's still promising at this point.

Will do my final update when it’s fully done and tapped in a week or so.

 

Mixed Ferment today

Omega C2C American Farmhouse
Pils/Spelt/Rye
133/148/162/168
HBC692 bittering and 5 minute addition
Wacky water profile with lots of epsom

Never mixed Brett/Sacch in primary. Will probably split after primary. Age 3 gallons with some oak as is and add some bacteria to the other.

 

Cleaning some kegs, making some dark invert sugar using a blend of instructions from unholymess.com and the AHA site Maybe next weekend will brew a bitter or a 60 shilling.

 

Used my Blichmann Beer Gun v2 for the first time to bottle some of my BBA Stout and BBA Barleywine for a trip to FL to visit family and friends. It's currently being loaded into the belly of a plane and I'm hoping it's not a goopy pile of glass when I get to PBI. (I double-bagged and vacuum-sealed it inside of a purpose-built shipping box, so here's hoping.)

 

Update: Beer arrived intact!

 

Got a yeast starter of Wlp833 going for a Pils to be brewed this weekend.

Cleaned the tap lines.

Closed transfer, keg to keg, of my IPA. Tapping it this coming weekend.

 

Finally got around to bottling my first true long term sour beers. Long day!

Had 3, 5 gallon glass carboys. Each with a different culture. Youngest was 12 months oldest was 18. Bottled 3 gallons of each on their own then blended parts of each plus 3g of Kviek Berliner with Brett that never soured. One was Lambic dregs, one was a blend of Russian River, Jolly Pumpkin, and Hill Farmstead dregs, Other was just Hill Farmstead dregs.

4.5 gallons went on a ton of Organic peaches that I cut up and froze. 4.5 gallons went on the same amount of Apricots. Each will get an additional dose of Brett tomorrow. Hopefully 2-3 months then package those.

None displayed any acetic acid and all were down between 3.1 and 3.2 pH. They all got some French oak cubes for the last few months. Might have over done it slightly on the oak but we’ll see what age does to em.

Here’s to hoping they carb!