Brewing Activities (2021)

Ended up using Kviek Espe since I got tired of waiting for it to chill despite my cold water temps

 

Brewing up 10 gallons of a base for a fruited sour beer. No Hops, 15pd 2 row 5 lb oats, will ferment with philly sour. 5 gallons on strawberries, 5 gallons on peaches pineapple and strawberry.

 

I brewed a somewhat dry-ish IPA today. Everything went fine until I started chilling with my wort chiller. I didn't realize it had sprung a leak at one of the connection points, so a gallon of water re-entered my kettle after I spent 60 minutes boiling down to 5gals. OG suffered significantly. Shooting for 1.062 and got 1.052 instead! Fermented with a Kveik strain so I'm hoping it gets super dry and turns into a nice pale ale.

8lbs maris otter
3lbs vienna
1lb sugar
1oz Summit hops at 60
1oz Warrior hops at 20
1oz Galena hops at 10

 

Lots going on this weekend.

First off, I'm dumping a couple of batches with a strong off flavor from some issues with rice malt. I had been picking up an off flavor over the past couple of months, but thought I was having fermentation issues. It kind of crept up on me as my recipes gradually went from 10% rice to up to 90% rice over a year or so. Nobody in the gluten free community can pinpoint what the issue is, but have theories about hot side oxidation. I modified my process to reduce HSO, but it was unsuccessful. So, these batches gotta go .

Gotta fill some kegs now. So this weekend, I'll be brewing a Citra/Mosaic NEIPA, a Centennial, SImcoe, Columbus, Citra IPA & a Black IIPA with Chinook & Amarillo. These will all be millet based. I have a millet based NEIPA about ready to be packaged and it smells and tastes fantastic. All will be right soon...

 

My supply of Irish, whole hop pale and other ipa are destroyed due to last weekends first sap run of the season. A very odd scene due to required masks and distancing, however, beers were slammed and all had a great time.
Saturday double batch of whole hop pale ale using 1 lb homegrown. Chinook cascade Columbus and nugget split even at 40 and 15.
Sunday brown ale and Irish stout. Yep it was a great weekend

 

How do you drink beers with a mask on?

 

Sippy-mask

 

Two consecutive posts about multiple lost batches. I hope this isn't a trend....

 

ooops....Looks like I might have misinterpreted ‘destroyed’ in Gorm’s post. First thought was they were destroyed because of something off with the beers. Makes more sense now if they were destroyed by a work party. Nothing off about that, other than the shenanigans a bate of beer can foster.

 

Hahahahahahahah,

Well, since the lady of the house or in this case sugar house is super freaky. About covid, one had to stay outside and 8 feet apart to lower mask and drink. And yes, she had a 8 foot stick to measure distance. Mask on in sugar house.

 

Preparing to mash in a Weissbier. 70% Best Heidelberg Wheat Malt, 18% Pelton, 12% Weyermann Pils, Tradition hops. I will split the batch to test two different dry yeast strains. It's my first homebrew in 2021 - let's see what I remember. I already had one "Thank god that wasn't a glass carboy" moment.

 

Currently performing a decoction on my German Pils being brewed.

 

What yeast do you use for this?

 

@Jasonja1474

This time I am using 2206.

 

About to mash in on a Porter that will go on to fill my bourbon barrel (after I transfer my Barleywine). If all goes according to plan this will then get some coffee when transferred to a keg.

81% Maris Otter
6% Pale Chocolate
6% Brown Malt
3% English Crystal 77
3% Carafa Special III

OG: 1.070
FG: 1.020

6.5% ABV

Magnum to bitter to around 45ibus

Omega Irish Ale yeast

 

"Pirlo Pils" Italian Pils brewday - Tettnang/Mittlefruh in the boil, Spalt Select DH. Bohemian Pils and 20% ish Obsidian malt from Skagit maltings. Described as a malt originating from the mediterranean. Figured it would work, we'll see!

 

Bottled my export stout earlier today, came in at 8.5%.

 

60 degrees outside so its time for the first brew of 2021. Starting simple with a Maris Otter, Vic Secret session ipa.

 

In Madrid we used to get a beer out of South Carolina called Westbrook IPA. I really liked it, but at 5 bucks per 12oz can, did not drink it very much. I always thought, though, that if I could get a sixer for 12 bucks it would be a staple.

Today I brewed a clone, slightly modifying the recipe based on what I could get.

83% pale
14% Munich 1
3% Carapils
1 ounce Chinook @60
1 ounce Cascade @30
1 ounce Chinook/ 1 ounce Cascade @15
1 tsp. Irish moss @15
1 ounce Cascade @ flameout
Verdant yeast (a big tweak to the recipe, but I have always wanted to try it).

I will dry hop on day 7 with 3 ounces Centennial.

I hit 70% efficiency, so pretty happy about that. The BrewCipher came in real handy.

 

@butterygold IMHO Verdant would be the top dry yeast to come out in the past ten years if Philly Sour wasn’t so unique.