Brewing Activities (2021)

This is exactly what I was think of when I just bought a bag of South Caroline Freestone Peaches. I’m doing it next year when they come in for sure. I had to many irons in the fire to try this year. Thanks for the inspiration.

 

And continuing with fruit, I picked 10 lb of purple raspberries so Sunday I'll be brewing the raspberry solud.
@MrOH feel better.

 

And that's the reason I don't have much stock in ratings. A Brewer in vt allegedly does the same thing. The beers are good but not the best ever in my opinion.

But I will have some of those spiked cherries, just won't vote on them.

 

Brewed V5 of my hazy IPA recipe last Friday:

69% (nice) Gambrinus pils
17% Flaked oats
7% Golden naked oats
7% White wheat malt

65g each Citra + Motueka WP @ 175F for 30min
100g each of same DH after soft-crashing to 60F

Verdant IPA yeast

After four days it's basically done and sitting at 1.011 from 1.068, or around 7.4%. Tastes great. Gonna crash and DH this weekend.

 

Bottled 2/3’s of my Grisette yesterday. Lightly dry hopped with Galena and Saaz a few days prior. Added my mixed culture at bottling. Separated 1/3 off onto a small amount of freshly picked/then frozen blueberries, blueberry honey and a handful of lavender flowers from the garden. I’ve been mulling this idea around for awhile so I’m excited to taste the outcome.

 

Zest of 5 oranges for what size batch? Also, how much coriander was that? I think it was much more than I am used to seeing (but the last time I used it was for a 2.5 gallon batch).

 

Brewing a Saison today using some Bootleg Biology Mad Fermentationist blend. This will be my first time using this blend and hoping it will add the right amount of tart/funk I am looking for in a saison which had eluded me for too long. If nothing else, I expect this to get me on the right track.

50% Weyermann Barke Pilsner
20% Weyermann Pale Wheat
20% Weyermann Barke Vienna
10% Weyermann Barke Munich

2ish ibus of Styrian Holdings so I can say I used some hops

BB Mad Fermentationist Blend

 

5 gallon batch. The total of the 5 naval oranges zested was 1.3oz total. Plus juiced one of those oranges and added that at FO.

Coriander wise, it was .53oz (15g) toasted, ground and added at FO (along with 1oz bitter orange peel). Coriander is subtle in the final beer, just right IMO.


In other news...

Just kegged up the Oktoberfest!

FFT finished at 1.009, just kegged this morning at 1.014 for spunding (around 2.6-2.7 volumes CO2 target). Will let it ride for the next week up from 48F to 52F and then crash to 30F until mid-September. Finished at 5.6% ABV this year (OG of 1.052).

For this years Oktoberfest, I looked at every Oktoberfest/Marzen/Festbier I have brewed and the proportions of the Pils/Munich/Vienna combo used, along with accent malts (Carahell/Caramunich/etc...). So I found a combo that was unique from my others to try out and I also swapped out the Pils base from Weyermann, typically original or Barke, to Bestmalz this year. Also bumped up the IBU slightly from previous years.

Final recipe this year:

Best Pilsen - 57%
Weyermann Munich II - 26%
Weyermann Vienna - 8.5%
Weyermann Caramunich I - 3.5%
Weyermann Carahell - 3%
Weyermann Acidulated - 2%

Single decoction (20min boil on the decoction), 75min primary boil

Hallertau Magnum - 26 IBU @ 75min FWH
German Tradition - 5.5 IBU @ 10min

WLP830 - Fermented at 48F
Color - 7.0 SRM
31.5 IBU

Pic of the wort when it went into the fermenter:

 

Wow, man! Congrats. Best of luck! Hope you'll still be active here and on HBT. I appreciate all of the info you've shared.

 

@wasatchback good luck in your new business.

 

3 days ago Brewed up a sour using Philly sour yeast and then added hand picked tart blackberries.

today I’m brewing a session pale ale with 2 row, carapils, hopped with mosaic and citra. Fermenting with hornindal in the garage cause my entire house is under renovation.

 

I have a year old Saison in bottles right now I fermented with BB mad Ferm. I might add I also added the bottle dregs of Blackberry Farms Brett 18 beer. After a year it is very lemony and crisp and dry. I don’t get any tartness but I had the IBU’s around 20s if I remember correctly. I did dry hop with aged hops from YVH. It definitely is a nice summer drinker for sure and I just had a bottle of it this week. The first pour was crystal clear and this one I shook up all the yeast to see how it tasted. I like the second shook pour better.

 

That’s great and I hope nothing but the best for you. I’ve appreciated your “just the facts” approach to the advice/experiences you’ve shared and would like to echo the sentiment that you hang around as can to continue your contributions.
As you’re probably finding out, starting a business (if you haven’t done so before) can be scary and angst-ridden.....at least it was for me. But the rewards can be beyond financial.

It’d be cool to try the pale ale that you’ve spent so much time tweaking,
but I’m not sure when I’ll be in/near Tajikistan.

ETA: Are you prepared to share the name of the brewery?

 

I'm serving my Cream Ale and Cream Ale (Mango & Habanero) at the Johnson City, TN Hoppy Possum Homebrew fest on Sept 25th.

 

I hope to be there and meet both you and @Jasonja1474
(maybe incognito until after sampling your brews )

 

Just kegged my Kolsch, it's only about 4 weeks old and will likely lager for another week or two. Very simple recipe and will be a great beer for August. I poured a glass with the excess from my fermenter. I would say it cleared up pretty well.

 

That will be awesome to meet you guys!!! I’ll be there with my wife and a few other brewers from the Blount County Homebrew Club.

 

So are you serving 5 gallons each or 10 gallons each? I was under the impression that we had to bring 10 gallons of what ever we entered.