Brewing Activities (2021)

Thanks, fellas. For some reason I didn't know it smelled like pot. That's interesting. It gives me some ideas. Thank you!

 

Brewing a SMASH Kolsch, will hopefully be good to go for the heat of August!

100% Weyermann Barke Pils
Halertauer Mittelfrueh
Omega Kolsch II

At some point this weekend I will be filling bottles for the NJ State Fair homebrew competition. As long as my NEIPA rounds into form I will be entering 5 beers, if not then 4 total entries.

 

@OddNotion Good luck to you. What other styles are you submitting?

 

Thank you very much @riptorn! I will be submitting my Bourbon And Aged Barleywine that did really well in my previous competition but would like additional feedback, a Table Saison using Bootleg Biology Saison Parfait, a Brett Beer using ECY Dirty Dozen that was added to the keg, and my Dark Mild.

I am also tempted to bottle up some of that 7 year old Blonde Sour beer I found recently. Submit it without carbonation as a Lambic. Probably will hold off on that one this time around though.

 

Bottled the Imp Stout
Sample had aroma and taste of chocolate, vanilla, light coffee/roast and maybe a whiff of coconut. No perceptible oak from the chips/cubes. No maple from the candy cap shrooms (probably used too little).
11.6% ABV is well hidden; no burn at all.
Toughest part is going to be leaving it alone for several months.

 

Brew #100 today: 100% Brett IPA w/ Strata/El Dorado/Mosaic. Went off without a hitch. Cheers!

 

Ripper, nice job on the Imp stout. Good luck waiting

 

Today, I'm brewing up a GF Imperial Stout. This beer will be submitted to the Holidaily Brewing gluten free homebrew competition in CO. This is my first time submitting a beer for judging...hoping for a good score!

Pale Buckwheat
Biscuit Rice
Caramel Millet 240L
Caramel Millet 120L
Goldfinch Millet
Red Wing Millet
Dark Rice

Magnum for bittering
Elixir (really interested to see how these work out?!)
BRY-97

 

G

Good luck buddy!
I’m gonna brew up 2 batches of a Octoberfest Marzen soon for the Hoppy Possum homebrew competition. $5K grand prize. Wish me luck and any points from you guys would be welcome

 

I am tasting the unfinished blood orange agave philly sour gose. The blood orange is not yet added, so I am tasting a fairly uncarbonated sample of the base beer straight from the fermenter. The sour is strong but not overpowering, it finished at 1.010, so there is perhaps a noticeable residual sweetness, and I can find the salt because I know it is there, but could imagine it would fly under the radar if I weren't looking for it.

Also, can I find the agave? I imagine it fermented out completely, and the simple sugars probably enhanced the acidity. But I think I was able to identify a little something different from simple sugar. Confirmation bias? Perhaps. In any event, if I could perceive an agave character, it is not something worth chasing down again in the future when so many other sugar options are less expensive and the impact is subtle at best.

Just added the blood orange puree. Worth mentioning, perhaps, that it was 99% liquid. I had asked earlier, somewhere about the consistency of the Oregon Fruit Blood Orange puree, curious if there would be much solid material that would make me want to use a mesh bag. Nope.

I did taste the puree and will say that it was not as sweet as I was thinking it might be. I expect a bigger water impact than sugar impact, but hopefully adds orange.

 

#1 son in law wants a brown ale with Apple and brown sugar so I'm giving it a go.

 

Tapped my new Kolsch yesterday and wrapping up a new Witbier today. My last Wit just used bitter orange peel and Indian coriander, this time adding fresh zest from 5 naval oranges and the juice of one of them to bring up the brightness of citrus.

 

Brewing an Altbier today for the first time. Using K97 dry yeast, also for the first time.

 

Cleaned the tap lines today, got the keg ready to keg/spund the Witbier most likely tomorrow.

 

I think I finally nailed the NEIPA. Good Lord this is good. Not oxidized, actually tastes hoppy, etc.

6# Maris Otter
5# White wheat
2# flaked oats

1 oz Citra @10
1 oz Galaxy @10

1.5 oz Galaxy, 1.25 Citra, 1.25 Mosaic whirlpool

3 oz Tri-2304CR Cyro Pop at high krausen

1.25 Citra, 1.5 Galaxy, 1 Mosaic just before terminal

used all RO water and 2:1 C:S

 

Love the persistence, nice work!

 

Ditto that ^ ^ ^
Glad it paid off, in both a good beer and in confirmation that you did what you knew you could do.

 

Crongrats my dude!

 

Tedious day:

Bottling the remains of 3 kegs with the beer gun for beers to bring on vacation. Then, transferring 4 beers to serving kegs and moving them to the kegerator. Two of those beers will get burst carbed and then some of that beer will get bottled for vacation as well. Finally, the last 2 beers will be left to lager. At least I'll be drinking in style on the beach!