Brewing Activities (2020)

From Omega's web site:
"A ridiculously thorough flocculator thought to be from a highly regarded English ESB"

Yeah, I'd say it's either Fuller's or Omega wants people to think it is.

 

Bottled ground hop ale, brewing a chinook pale.

 

Down to 1.009, yeast dropped already. I liked the slight tartness (I used kettle soured lacto wort to make the kveik starter), ginger, and residual sweetness. Mango added.

 

The combo of Crossmyloof Belgian yeast and Belle Saison already has batch 1 of my tripel down to 1.001, lol. Batch 2 isn't far behind.

 

Brewed the “Mad Fermentationist” Saison blended yeast Saison on 9/20/20. First time making a Saison and pitching different yeast at the same time. Followed his recipe for this Except I used Palisade hops in the boil and aged hops for the whirlpool. They aged hops smelled like walking into a hay barn. I think it will be a great beer. My OG was 1.060 which was 6 points higher than his recipe but I added a 1lb of honey because I got a gallon of fresh local honey and wanted to use it. I also used the dregs from Blackberry Farms Brett Saison beer from 2017 in my yeast starter And the only pic I got from brew day was some mashing in Also I used Breiss’s Malt Gems for the bass malt and it tasted so good on the OG sample. I highly recommend it. I will be buying more for sure.

 

Here is quick time lapse video of my brew day. 5 hours long start to finish.

 

I did 30 second intervals so next time I’ll do 3 second intervals which should slow the video down some

 

My WildBrew Philly Sour had a nice clean sourness with some fruity aromatics coming out of primary yesterday. Racked onto 3lbs of frozen raspberries that I let thaw in the fridge overnight then were sous vide at 150F for an hour. Using them in a 5 gal paint strainer bag inside a 20L Speidel for secondary.

 

At 9 seconds, I don't understand why you went back in the house instead of back outside. I'm not saying your beer is ruined or anything, I'm just sayin.'

 

@VikeMan I was home schooling my son that day during brewing so he may have asked for help. Also a co-worker bought some furniture off me and picked it up. You can see his truck for sec. And then my dog wanted to hang for but you can see him also. If look I had a boil over while I was helping my son with his math. The floor gets wet

 

Getting another one quick this weekend. My annual Marzen, been meaning to get to this one for a while, but something keeps interrupting the start.
1.056 OG, 19 IBU
Barke Pils/ Weyermann Munich I/ Melanoiden/ Caramunich III
Step mash and spunded (hopefully).
Fermented with S-189

 

Brewing my first Marzen today. How long do people typically boil for? I’m considering doing an extended boil to caramelize the wort a bit.

 

All set for an English brown ale, with coffee in the last 10 minutes in the boil.
8# Marris
.5# brown malt
.5# biscuit malt
.5# chocolate malt
.5# oak malt

All EKG hops
1oz at 60
1oz at 15

English pub yeast
Local roast coffee 4 oz


Brewing in the morning
Cheers

 

Brewed something between a Helles and a Festbier today. Should have done this a couple of weeks ago but timing didn't work out. Had to make some last minute adjustments on the fly at the LHBS since they were out of some of the malt I wanted. Smelled great to start out but it's got a long way to go.

Also kegged and sampled my 1 week old dark mild. Very happy with this initially but it will likely be another 2 or so weeks before I put it on tap.

 

All Nelson hazy today. Will be the second test of my CBDS floating dip tubes and the first with a large dry hop. Gonna try to ferment and serve in the same keg.

Otherwise this weekend I transferred my Belgian golden strong out of the barrel and put the tripel in. Keg conditioning the BGSA, a first for me.

Also packaged my year-old red miso paste, which is tasting really damn good.

 

Off da pager and back on the brewing trail,,,,,,
Fresh hop ale today with my meager centenial crop the last 2 minutes.
Irish tommorrow
All cascade ipa friday

 

By Festbier, do you mean Märzen? If so, I'd think the middle ground might be Vienna Lager-like.