Brewing Activities (2020)

Unfortunately I didn’t buy any. We left there and walked downtown Asheville and I was afraid it would spoil in the heat of the car with the sun baking it. Next time I will plan better and buy it all lol

 

2nd dry hop for my first NEIPA today. Did the first one about 4 days into fermentation. Also the first time I’ve dry hopped from the collection jar. Purged it with CO2 then opened the butterfly valve. It was pretty yellow and it turned pea soup color real quick. Plan to let that mingle for about 5 days then I’ll cold crash and transfer to the keg. Used 2oz each of Citra and Mosiac to dry hop with.

 

ill say it,,, tooo much roast,

if you like the finished brew, then im wrong. if not Id recommend using half a pound each of the chocolate malts. otherwise, looks good.

have fun

 

I don’t use that much roasted malts in a ten gallon batch let alone a 2.5 gallon batch

 

Just brewed that recipe myself in Phoenix!

 

Funny, I’ve never thought of that as being high. Normally for shelf life purposes brewers are taught to assume that half the calcium will precipitate and that you want anything from 40-100 ppm in the finished product. I just went on the high end and rolled with it at my last brewery since I liked the results. In Tombstone, I go with super soft water for everything, but shelf life isn’t a concern here and I like the mouthfeel of having the real soft water.

 

No brewing this weekend. I dry hopped my barleywine earlier this week and added raspberry puree to my sour that I used Philly Sour yeast on. That yeast is awesome and I will be using it again!

I added a sightglass to my kettle today from Brewhardware. Been having volume measurement issues and need to dial in my boil off rate.

 

Took a half day on Friday and brewed a pale mild: 80% Mecca Grade Lamonta, 10% Mecca Grade Opal 44, 10% Belgian Aromatic.

Originally I was going to do S-04 and EKG, but it turns out I had less of the S-04 than I thought, so I used Lallemand Voss instead and switched the hops to Amarillo to really lean into the orangey thing.

Went from 1.041 to 1.013 in 24 hours and it's already done.

 

Cool. Thanks, It turned out black and oily, kind of reminds me of KBS (to the eye, if only it tasted like KBS!)

 

Brewing up a hazy. 2 row, oats, white wheat, honey malt. Barbe rouge, galaxy , and possibly simcoe. Fermenting with Verdant yeast from lallemand.

 

Decided to squeeze in another brew today. Gluten free American Brown Ale LOOSELY based on the AP Brown. Obviously, I cannot use the same malts, or even the yeast, but I've tried to replicate things as best as I can. Hopping schedule will be the same. It will be nice to have a good brown ale in the arsenal.

Biscuit Rice 4L
American Roasted Millet
Biscuit Rice 18L
Roasted Buckwheat
Caramel Millet 120L
Chocolate Millet

Centennial
Willamette

S-04

 

It's been too long between brews (more than 3 months). Limited time has pushed me back into extract territory, and I was lucky to fit even that in today.

Pale ale
6 lbs. Briess Pilsen Light DME
1 oz. Saaz at 60, 3 oz. Willamette at 5 min, 3 oz. Styrian Golding whirlpool (180°, 15 min)
US-05

Thinking about adding some French oak chips sometime during primary and maybe a vanilla/bourbon tincture at bottling. Not very much of either, if I add them at all.

 

Mosaic Cryo and Strata pellet hoped hazy pale. 12% white wheat, 8% flaked oats, 2% honey malt and the rest 2 row. Really soft and drinkable. Brewed it for a camping trip and hit the mark on exactly what I wanted. Most people should really like it. It was hard not over hopping it but I think I found a good balance of hoppy but still be approachable.

 

ripper,,, run an gun, add it and enjoy.

 

tomorrow, another foundry ipA.
first had 6 oz of foundry hops
second batch had 11 oz of hops
third will have 1 lb

 

She came out to be a big girl at 1.78

 

thats the exact malt bill I used. Different % though.

 

Brewed up an "Australian Pils' or whatever you want to call it.

German Pils, red wheat and caramunich in the grist.

Was to be single hopped with Ella, but throwing an audible after not being convinced on using it for the dry hop after smelling them. Unique aroma! Just not sure if I wanted to only use that hop. So I figured I'd blend slightly.

So Ella was exclusively used for all boil and the large whirlpool, but instead will use a small 1oz charge of Nelson for the dry hop (eliminating Ella from the DH) to bring some of those tropical, white grape skin like notes to the party.

WLP830 fermenting at 48F. OG of 1.047 and approx. 38 IBU.

Should be a fun one! We will see in seven weeks or so.

Also spunded my ESB which is tasting quite nice from the sample I had when kegged, looking forward to tapping in a few short weeks. WLP005 started quickly but chugged across the finish line a bit slower, but still got there. I like what that yeast brought to the table thus far.

 

Transferred imperial stout to secondary adding bourbon soaked maple and oak sticks, coffee and nibs.

 

Two beers ready to be packaged (American Porter, and a Brown Ale with roasted pecans).

Sunday was a brew day that took may recoveries between weather and equipment issues, however I'm happy with the OG sample taste and I think it is going to be right where I want it to be when it is done. This one is an 1102 Quad - step mashed (some intentional some not), using chimay because I wanted to give it a go. Gravity is a little higher than I was shooting for but maybe that will turn out to be a good thing.