Brewing Activities (2021)

Just got my first conical and I wanted to do a NE IPA in it to test drive it and really highlight how oxygenated my beers were before with multiple open transfers. Here's my recipe I'm thinking of:

10# 2 row
1.5# flaked oats
1.5# wheat malt
8 oz honey malt

0.5 oz centennial @60

3 oz Citra whirlpool
2 oz Mosaic whirlpool
1 oz MI Copper whirlpool

(then the same mix for dry hop)


I got a kveik yeast and a tropical IPA yeast from the shop today. I was gung ho to use the kveik but I'm a little nervous now after coming home and doing some reading. The shop didn't have 1318 so my first choice was out.

What do you guys think? Should I try the kveik or just roll with the Omega 200?

 

The Omega 200 is a good fruity expression type yeast. I've never used it for a NEIPA, but I'm guessing it will be very good with the fruity hops. Keep in mind that strain is their Saach Trios strain and that yeast is var. diastaticus , so it is going to ferment out much drier than any english ale yeasts normally used in the style. and could take a good while to do that.

As far as the recipe goes, my first and only thoughts are dial that honey malt back a touch, and then crank up that dry hop !

Also, and I think I sound like a broken record here, but in my recent experience, crashing / removing the yeast before your main dry hop (which I'm assuming you can do with your conical) has lead to, for me, by far the greatest improvement in dry hop character I've ever come across. (granted you can also DH loose without clogging up your works, I have a filter that allows me to do this...)

 

Thank you @thebriansmaude!

The honey % is a little high. I will back it down. I also have some extra Citra in the freezer so I'll add a couple ounces of that. Thank you for the advice!

 

Got up when my wife went to work at 4am and knocked out brew day cause why not lol. Brewed an ESB for a buddy who asked for one. I’ve never brewed one and he’s getting married so why not. The brew went good and I think it’s gonna be great.

Recipe-
10# Maris Otter Hops
.5# Biscuit malt 2oz EKG 60min
.5# Caramel 40L .5oz Cent 30min
.25# Caramel 120L 1oz EKG 5min
.25# Malt Oats
2oz Special B
O.G.- 1.059
O.G.est. - 1.063
Yeast- 1500ml starter of WL0028
Edinburg Scottish ale “ it’s what I had and I wasn’t running out for something else”
Totally forgot to grab a picture of the gravity sample. It will be purty for sure

 

Not exactly a traditional ESB, but it looks tasty. What yeast strain?

 

I edited the post to include the yeast. I forgot

 

No need to leave the gas on. Just do quick bursts when the flow slows down.

 

From the 2021 Brewing Goals thread:

Been kicking this around and wondered if anyone here has mashed (or read about mashing) with wort instead of water, specifically 2nd runnings in this case?
Roughly; mash for the RIS and start the boil, collect 2nd runnings from RIS mash tun, heat to a little over mash temp, add to fresh grains (maybe add some hops, just because), sparge with water, start 2nd boil.
A web search for ‘mashing with wort’ and similar didn’t return any useful results.

Would there be an issue rinsing the 2nd mash and maybe leaving behind sweet wort? Any other negatives or positives? Waste of time?....go for it?

 

I think I did what you are describing a couple years ago. During "Big Brew Day," I took the wort that the local brewery supplied (basically 1.060 2-row) and added it to my mash tun (about 10 to 15 lbs of base and specialty grains). Then sparged with water and brewed like normal. It was a good way to get a higher gravity beer than my mash tun would typically allow without having to do it all by myself. I believe the process is "reiterative mashing." Did you try searching that phrase?

 

Yep, that's essentially the process I was considering although the 'local brewery' would be me, and I've been told the 2nd runnings would be around the 1.0145 +/-. (hat-tip @GormBrewhouse )

Nope, I didn't search for reiterated mashing until now.....plenty of info on the net when you know the appropriate terminology. Thanks for setting me on a better path.

 

Brewing up a beer for my wife.
60% rahr pils
40(% flaked wheat
1oz monroe at 60 minute
Fermenter with one pack US-05.
Will primary after one week blended and whole strawberries.
I’ll call this one “Identity Politics are a trick to you keep you poor” Wheat ale.

 

Took a little video of the ESB I brewed yesterday. The yeast was ready and took off like GameStop Stonks.

 

^ I'm not sure BA supports embedded videos these days, other than YouTube videos. But here's a clickable link:

https://i.imgur.com/VDvGSae.mp4

ETA: @Jasonja1474 what kind of spunding valve is that?

 

That’s weird it plays on my page like it posted correctly. It is the Spudnit 2.0 . I think it’s originally from Sweden. Dr. Hans homebrew channel supports it. You can get it on eBay here in the states. It’s expensive $70 but it’s like the Cadillac of spudning valves. I’ve had a couple plastic ones but I like this a lot more. And it’s compact.

 

Also thanks for posting the link.

 

Ripper,
Yes I have done this a few times often with 25 lb grain bill and once a 30 lb grain bill.
Took no more than 5 gallons of wort first runnings. To do this, at the time I had a large cooler/mash tun and after mixingi in the grains attempted to add enough water to get 5 gallons.

Second runnings I'd mix in the water and then stage to get 6 +\- of wort. Never added new grains tho I best it would work depending on the grains added.
Sadly while splitting wood in the shed I sent a piece of hickory into the large mash tun breaking it.