Brewing Activities (2021)

A couple more brews to get ready for summer:

GF adaptation of the Averagely Perfect NEIPA
Pale millet
Oats
Quinoa
Biscuit Rice

Citra, Galaxy, Mosaic
Verdant


IPA
Pale millet
Biscuit rice
Quinoa
Goldfinch millet

Chinook, SImcoe
US-05

Also oaked/fruited a saison.

 

Brewing an IPA today. Water is heating now. Just kind of a freestyle brew.
11lbs Briess Maltgems Pils
4 oz Barke Vienna
4 oz CaraMunich II
.5 oz Chinook FWH
1.5 oz Caliente FO
1.5 oz Citra FO
1 oz Azacca FO

Prob going to DH with same FO hops. Idk yet.

 

While cleaning/purging the house of old useless crap I came across some old forgotten about sours I brewed back in July 2014. 4 full better bottle carboys and 1 one gallon jug of them with bone dry airlocks and some very healthy pellicles. None of them displayed any significant volume loss.

I did what any homebrewer would do and sampled them before deciding their fate. I was expecting to taste nothing but an acetic mess.

1st carboy was unlabeled and tasted like a buttered popcorn Harry Potter jelly bean. Drainpour.

2nd carboy was labeled White Labs, I think I used WLP655 but lost my notes on that one. Not sour at all and was just pretty bland. Drainpour.

3rd carboy was a sour red using ECY02. The beer was surprisingly pretty good and actually tasted pretty close to style if not a bit sweet. Keeping that one, may add fruit but not sure yet.

4th carboy was a sour blonde using ECY01. This beer was really really good. Very clean lactic sour with a hint of funk in the background. This one is a definite keeper, need to decide if I want to blend this with other beer or package it as is, maybe a combo of both.

I was really very surprised at the outcome here and happy that I now have a few sours to play around with.

 

Haven't had time for brewing for 2 months so I am squeezing in an extract batch today:
Blood Orange Agave Gose (using the term very loosely; apologies to traditional brewers of mostly dead beer styles) with Philly Sour. I'm breaking whatever rules I may have ever set about not introducing too many new variables at once into a batch of homebrew. Philly Sour, salt, agave syrup, oranges, and blood are all new ingredients for me. Plus I haven't brewed extract in several years.

 

Sounds like something to drink at night, wearing a black cape, after rising from the coffin.

 

I was kind of pleased with myself when I wrote that line.

 

Chocolate rye porter today because i’m running out of home brewed dark beer. Maris otter, rye, chocolate rye, pale chocolate, uk dark crystal, and carafa 2. Willammete, fuggles, and hornidal yeast. Cacao nibs after fermentation. Mashed a bit higher than I meant to but it’ll be beer.

 

Brewed a West Coast IPA using Nelson and Strata. Hopefully they will play well together.

 

Started an apricot and peach kettle sour today. It's currently being held around 90 degrees while the lacto does its thing.

 

- Racked a sour off of strawberries & oak onto Brett I for bulk aging.

- Added a >1ml of glucoamylaze to a stuck Saison. Risky, but I honestly don't care if this dries out all the way.

- Tomorrow brewing a gf Cream Ale:
Pale rice
flaked corn
table sugar
US-05
Willamette

 

Double brew day today. I planned on my Czech style pils but my LHBS didn’t have some of the necessary ingredients so I’m making a mish-mosh pils. Pils/carapils, Saaz in the boil and Galena hops near the end. Fermenting with Wyeast Munich Lager yeast. Also brewing a mixed ferm spelt Grisette.

 

This is great. What a nice bonus to find these. I think the only time I come close to this, is when I give a friend/homebrewer of mine a few bottles of a batch. He’ll hold onto it for years, only to one day bring one out of his cellar and surprise me with it. A batch I thought was long gone, but nope, a few bottles still around!

 

busy sounds like an understatement

what're yall thoughts on strata?

 

Brewed an oatmeal/ rye Stout today. Maris Otter, British crystal, roasted barley, and pale chocolate as well. Fermented with a mix of WY1968 and S04.

 

I used it for the first time last month, a few oz added late boil to my house IPA replacing Simcoe. Definitely a nice dank aroma and more fruit flavor. Based on this, my upcoming Nelson/Strata WCIPA could be quite weedy.

 

Brewed up another crack at a hoppy lager. I added more hops this time as the last one tasted like I forgot them altogether.

Also, after tasting my last brew, it had a phenolic medicinal taste to it, leading me to think I’m chasing an infection. I got a wild hair up my ass and cleaned my ball valve before I brewed this one( it was nasty inside). I also crushed my grain outside. I know those sound like odd things to do if you think there is an infection but I’ve been chasing an off flavor in my HB for like a year and have tried everything I can think of.

This fermentation has been steady and slow where as the rest of my beers’ fermentation’s have been going gang busters and finishing out in a day or two. I’ve got high hopes for this one:

90% Viking Pilsner
10% Briess Carapils

90min boil
Hallertau MF starting at 60mins for 51 IBUs

L28 Urkel

Last time:https://www.beeradvocate.com/community/posts/7229188/

 

Another hole hop pale.

 

Hey guys, been a while!

Tapped my yuzu gose (made with Philly sour yeast) today and it's very nice. Perfect summer crusher, basically alcoholic (4.2%) funky lemon Gatorade.

Brewed a take on Braukaiser's Munich dunkel today for my 99th batch and will probably brew a 100% Brett IPA (with Imperial Suburban Brett) for #100 tomorrow.