Brewing Activities (2021)

Ended up too busy being lazy at the end of my brew day on Saturday to actually use my immersion chiller, so this ended up being another no-chill batch. Transferred the wort into two fermenters yesterday and pitched US-05 into one (left) and Philly sour into the other (right). Hit the US-05 batch with another ounce of Wai-Iti today. It's interesting to see the color differences between the two (worth noting that it was like that pre dry hop too). US-05 is going wild - almost constant bubbling in the airlock. Philly sour is a bit more restrained.

I swear I'll stop cutting corners with my process someday...

 

Brett?

 

That’s a lot of headspace

 

Yeah, unfortunately I don't have smaller fermenters for splitting batches. I know it's far from ideal but this is more of an experimental batch than something I'm really trying to dial in (although I know for the sake of the scientific process I should have my variables as stable as possible). Next up will be something more by-the-book that actually fills a fermenter lol

 

I mean, as a last resort, sure.

I did just add some fresh Voss, rouse it, and heat it up a lil. We'll see if that does anything.

Bean-O is also an option.

 

Never had an issue with headspace. I frequently ferment 3 gal batches in a 7 gal fermenter.

 

Where's Jbaka. Need a new what u drinking. I want to post my choc/coff porter.

 

I don't think JB is a moderator these days. Anyway, I just now started an unauthorized 2021 thread.

 

GP,D.Munich,Caramunich lll,White wheat malt w/Glacier, Haller Blanc and Mosaic Cyro later.

 

Bag or no bag for the hops?

 

Yeah, I don't know what you might want out of the beer. To me rye wine sounds like it might make a nice brett beer, but clearly that was not your original design. The scenario evoked my memory of using one of the low attenuating Lallemand strains in an old ale (Windsor, I think), with a Brett secondary (which was planned and appropriate for an old ale). Brett took about 15 points, and the beer was great.

 

Brewing up a gf NEIPA today (as long as fedex arrives in time with my hops!).

Biscuit Rice 4L
Oats
Quinoa
Goldfinch millet

Citra at 60
Citra at 10
Nectaron & Citra WP
Nectaron & Citra DH

Verdant at .5g/L

I'm excited to try Nectaron after reading some great reviews. Also interested to see how lowering the pitch rate will impact the final beer.

 

I think as long as you keep the bung/airlock tight on them after they have fermented out, you'll be fine. Especially if you're considering kegging/bottling these batches in the standard 2-3 weeks.

 

That's the plan! Good to know that it shouldn't have too many adverse effects.

On a related note, I really appreciate the consistent feedback and advice shared in this community. It's been super helpful to scroll through all the past threads for ideas. Plus this way I don't have to bore my girlfriend to death by talking to her about brewing.

 

Dry hopping a pale ale

 

I have 5 full kegs and 3 full fermenters and yet I want to brew again today. May whip up an ipa with pils and oats. Maybe some citra, mosaic, and Sabro.

 

Finished up packaging a mixed culture saison that I brewed back in September of 2019. It was a pretty simple malt bill of 80% Belgian pilsner and 20% red wheat. I co-pitched Hordinal Kviek and a Lacto blend at 90f and let free fall before pitching brett brux. After letting this one bulk age for over a year I decided not to blend it and to bottle condition it with local wildflower honey.

https://imgur.com/a/3KnAVor

 

^ your pic: