Brewing Activities (2020)

Been pretty busy the last few days. Cleaned a couple kegs and draft lines and kegged my Belgian tripel a couple nights ago. Today I brewed a saison, 85% Dingemanns pils, 10% flaked wheat, and 5% Vienna. Hopped with Czech Saaz and Hallertau Blanc. Using French Saison yeast. I steeped 5 tea bags of hibiscus tea for 10 minutes after flame out. Less than I would’ve liked to try but I didn’t have more. It didn’t impart any perceptible color changes to the wort. I’m going to dry hop with hibiscus tea as well for 3-5 days before kegging.

 

Double batchin Irish stout tommorrow. Getting ready for the possible onslaught

 

What onslaught do you speak of Barry? Quarantine ending and people drinking your beer?

 

Barry, okay doky Bart, hahahhahahhaaaa

I got 1 crate, 16 pints, for a request, I'm out of the Irish myself, and possibly in 1 month things may b better and one has to get ready for the assault on the farm. The in laws and out laws thing.

And

I'd it don't work out I got extra. Also doing a 10 gal pale ale tommorrow evening for on slaught.

You think I'm early inpreperation?????

 

Never to early!!

 

Hahahahahha . Hell no indeed. Good one Jaj

 

Just wrapping my my brew day, which went well. Able to now dial in my new gas range for boil-off rate in my equipment profile. Was at around .80 gallon per hour previously, now at 1.3 gallon per hour based on my first three beers on the new equipment. So a nice jump and less waiting around for things to get going/heated. It's been real nice!

My stout today finished at around 1.067-1.068 OG, 2 points higher than expected due to higher mash efficiency.

Will be pitching WLP002 at 66F and fermenting at that temperature the first 24-36hrs before ramping to 68F for the remainder.

 

My latest NEIPA is a little overly acidic. Not sure what happened. I used my standard BrewNWater calcs, but did not use a pH meter (I have one arriving Saturday). Anyway, I could taste the acidity and also noticed very little head retention.

I read some posts online that said to add some baking soda. After some calcs, I boiled some water, dissolved the BS and added to the keg. Purged like crazy and left it to settle. I just poured a pint and the acidity is gone and the head and lacing are on point. Who knew?!

Also dry hopped the American Amber

 

Stout brewed Tuesday in the spunding keg tonight. FFT was 1.021 (actual beer hydro'd in at 1.023). WLP002 worked much quicker than expected! OG was 1.068 or so, finished ABV of 6.1% give or take.

So now to let it carbonate and clean up a few days at basement ambient until I crash to let condition another week or so before tapping.

 

Brewing up a gluten free Hefe-ish beer today. This will be an almost all rice grain bill, which should be very clean. I'm trying a new malt that should lend itself well to this style... hopefully.

Hallertau Mittelfruh
Munich Classic

 

brewing @JohnSnowNW house pale ale this weekend. Starting to warm up and we need some pale

 

Got a starter going and getting ready to brew an IPA this weekend. Will be going West Coast style this time around.

 

Finally able to get a brewing session in. First one of 2020. Starting out with my quest for a perfect house IPA, my version of perfect anyways. Simcoe, amarillo, and centennial for hops. Simcoe dominate with amarillo and centennial accenting. I'm going to throw some columbus in the dry hop as well. Then planning out my amber I'll be submitting to my state fair competition. Turned out great last year. Looking forward to some reviews beyond friends/family.

 

I really dig that hop combo, but I go 2:1:1 centennial:amarillo:simcoe. A little columbus in the DH would probably be great!

 

Finished bottling a Pliny clone, now enjoying last bottle of (HB) Coffee Brown Ale.
I used Irish ale yeast and the berry flavors has added a nice toch to the Sumatra coffee used.
Cheers all

 

Irish Stout, depending on how loosely you interpret the style.

65%Viking pale malt
16% flaked barley
11% Viking pearled black malt
5.5% Viking Caramel 100 (38 L)
2.5% Carafa special III
40 ibus US fuggles
1.042
Nottingham dry yeast

 

Looks like a standard Irish Stout to me!