Brewing Activities (2020)

Isn't Dirty Bastard supposed to be a Scotch Ale?

 

I believe so. I like Scotch ales and have been experimenting with recipes and methods.

 

FWIW, I use a 0.035" gap on my two-roller Monster Mill. I get quite good mash efficiency with this setting. Cheers!

 

mid this cultured from the bottle?

 

Today, I'm brewing yet another gf NEIPA. This one is with Galaxy, Sabro and a lil Warrior. S-04.

The exciting part is that I'm using another new enzyme that *should* really simplify the process and create a perfect sugar profile. This is also another rice based beer, which I'm finding produces a much cleaner malt flavor. Really hope this works out to be my new process...

 

Moved my Kolsch into my keezer for tapping this weekend (allowing temp to rise a few days up to 38F from 30F). My Pils was spunded, cold crashed and now is lagering as of yesterday, planning to tap on July 4th.

Prepping for my Rauchbier this weekend... Recipe all set, malt is smoked. Can't wait to brew it up!

Lastly, prepped my american oak cubes for my huge imperial stout I am brewing in about 2-3 weeks. I have had the vanilla bean tincture going for a few weeks now, but just prepped the oak by torch charring the medium toast cubes on one side. Then boiling them in water for a few minutes and then into a mason jar with Grandad Bourbon for two days (something relatively inexpensive), in which I will dump that bourbon and re-fill with the bourbon the cubes will continue to soak with for a few weeks and eventually end up in the final beer to condition. Not sure which bourbon I'm going with, yet. This stout will tap late summer, early fall. It's the only beer a year that I do this big, as I mostly brew in the 4-7% range. Target OG on this one is 1.105.

 

Getting settled in at our new house and getting ready to brew a simple ale this evening to make sure the tap water here is as good as it was at the last place (we're only six houses down the street, but you never know!). Got some 6-row for free when our LHBS closed and I've never used it, so I'm going to give it a whirl.

3.5-gallon batch
4# 6-row
1.25# Vienna
0.5# table sugar
Magnum + Saaz
Kveik yeast

 

Simple strong and hoppy ale to use up more hops. And the last of my grain. Need to order some more now. I guess its close to a west coast ipa although i'm not going to dry hop it

Og 1.064

Nottingham yeastx2

83.3% pale ale

4.2% caramunich 1

4.2% torrified wheat

8.3% invert no 3


Step mash, 64c 45mins, 73c 30mins.


Fwh 100g pilgrim

Fwh 20g magnum

165g home grown centennial towards the end.


even took a few pics




first wort hops, mix of loose and bagged. Nice and clean boiler, highly advanced hop filter.







final runnings are nice and clear, mash pH was 5.4







Invert going in, I used 5ml of lactic acid to help invert it and that dropped the boil ph down to 5.0-5.1, just before I put in the copper finings

 

Double IPA for my former landlord today (he gave me a fridge).

https://beersmithrecipes.com/viewrecipe/3078936/2020-dougs-iipa

43% Lamonta (Mecca Grade Pale)
43% Golden Promise
14% Metolius (Mecca Grade Munich)
1oz CTZ @ 60min
1oz each Citra, Centennial, Cascade, Chinook @ 15 min
Ditto at whirlpool (20 min @ 170F)
US-05

OG 1.074
92 IBU

 

Patersbier/Belgian Blonde today.

10lbs Barke Pils
1lb Golden Candi Syrup

ECY13 Belgian Abbaye II

Mix of 1oz Magnum and 2 oz Saaz with a higher proportion of Saaz for later hops.

Wanted to try this yeast out and keep the recipe simple.

Anyone have suggestions for the next beer to brew with this yeast? Was thinking of going bigger but not sure which direction.

 

Just finished brewing my annual hefe. 11 gallons, 3 to top off a couple of Soleras, and 8 gallons for legging. It was one of those perfect brew days. Weather was spot on, all numbers hit, no surprises and I finished early.

I probably just jinxed myself.

 

great

im making a batch of message recieved original version DIPA for a electronic repair dude who baled me out with my hack job greenhouse wiring.

 

Bottled Jovaru saison. I kinda like it.Lets hops shine through more than the Belgian/French strains, and has slightly tart, Granny Smith apple kinda flavor. I expected a bit more phenol, but maybe after bottle conditioning, it'll come through a bit more.

 

What does your wallet let you?
From what I've had of kettle sours, it's more about the fruit than the base beer.

 

I don’t know what you’d call it but I brewed a
9Ilbs - 2 row pale
1Ilb - Munich 20- wanted darker but all they had
1Ilb - flaked corn

1oz Citra hops 60min
1oz Citra hops 15 min
.05oz Citra hops flame out
.05oz Citra whirlpool at 170° for 15 min.
Plan to dry hop at mid fermentation
1oz Citra hops
1oz Amirillo hops
Using Bootleg Biology’s Oslo Kveik yeast.
Thought this yeast would be a beast but it was slow in the starter. Have it fermenting outside in the shade and sealed from sunlight in about 85°ish temps. Hit 91° here today though. We’ll see how it goes