Brewing Activities (2020)

@Prep8611 I’m a Maintenance Technician for a automotive factory. Knipex is the only way to go!!! I carry the flat jaw and alligator grip 3in’ers in my pocket all day lol. Cheers

 

What motions will you go through when getting ready to pitch (starter, just break off a chunk)?

 

Ill break off a chunk and draw off some wort then make a little vitality starter with it and pitch that later in the day.

 

I like the idea of a passion fruit Wit. How did it turn out? Did you use coriander too?

 

My favorite summer beer when I could drink barely brews was Lilikoi Kepolo by Avery. I adapted the info in this thread to my GF needs.

https://www.homebrewtalk.com/threads/averys-lilikoi-kepolo-clone.576515/

I use coriander, bitter & sweet orange peel. The Goya Fruta works great and it's cheap!

 

Rye pale ale / rye saison split batch recipe in the works. Shooting for around 35 IBUs with Simcoe. Still trying to decide if my base malt should be pils, 2-row or something else. Some rye malt, Munich and crystal. Trying to find a good ‘in between’ grain bill that’ll work best for an ale and saison yeast

 

On occasion , #1 daughter sends me dryed lillikoi or concentrates it into a syrup. I use it in a very weak Burton ale with a bit of goldings.
Very nice.

 

Here's a good read on this...

http://scottjanish.com/survivables-unpacking-hot-side-hop-flavor/

 

More reading from Janish's partner at Sapwood, our own @OldSock
https://www.themadfermentationist.com/2017/09/citra-galaxy-neipa-bioconversion.html

 

and speaking of burton ale light, might as well make one wednesday
, but with perle hops.

 

Bottled the raspberry chocolate stou yesterday, now known as Amanda Berry Stout. 2 qt of purple raspberries mashed and boiled then drummed into the bottling bucket. Tastes great green, we will see.

 

*This might be redundant for some that follow Braufessor's NEIPA thread*

I just had Edward for the first time and man was it wonderful. It CRUSHED the hype/my expectations. The thing I was most amazed about what how wonderfully integrated everything was and how "luxurious" the mouthfeel was. I was very interested to see if any has sent a sample to Ward's and if they'd be willing to share the results? I would have sent it myself but the can was my friends and he doesn't care.

 

Just mashed in a Hefeweizen with 50%pils/50% wheat. Will hop to 10ibu and pitch Munich classic by end of day.

 

Definitely agree. Obviously knowing water make up or pH isn't going to make me Shaun. He's the best brewer in the world for a reason. There are 100 variables, water being one of them. I'm just trying to feed my general curiosity and questions. Are his end results drastically different from others I've seen? It would be interesting to me to take the generalized numbers and see if it makes a product I'd even like? Is there something in the generalized numbers that might make me looking into further? He talks so heavily on water and pH. That's why I'm focused on those questions. That's all.

You've had Edward analyzed?

 

Tasted the Italian pils again and man it's getting to be really, really awesome (and crispy) after a couple weeks in the keg. Still not totally clear, but getting there.

 

Going to attempt a lemon meringue kettle sour sometime in the next few days.
OG: 1.054, 0 IBU
-German Pils, C-10, Briess extra special, flaked oats, and lactose.
- Box of graham crackers in the mash.
- Soured with Goodbelly
- Lemon zest at FO
- Vanilla bean tincture (and maybe more lemon) added to keg.

Also, recently bottled some sours: one was aged on pineapple and dry hopped with Sabro. The other was peach cinnamon.

 

Racked another pale onto more nugget, sampled the Amanda cocoberry stout that had 2 quarts of raspberries and 4 oz od nibs.
Glad I did not add any more berries, very loud raspberry flavor with a hint of coco at 3-4 days old. Will try in another week