Brewing Activities (2021)

Brewing an APA today.

90% Rahr 2-Row
5% Rahr White Wheat
5% Crisp Crystal 45

Idaho 7, Amarillo, Citra

Omega British V

Shooting for 5.3% and 50 ibus.

 

Ended up going Amarillo, bru-1 and idaho 7. Smelled fantastic at whirlpool.

 

Bottled like crazy the past two days.

- Wild fermented cider w/ cabernet skins and cherries
- Grisette on blueberries, blueberry honey and lavender
- Dry hopped “NZ” Saison
- Belgian Wit w/ white tea and green coriander

 

I’m gonna run something by y’all. The O-fest is a butter bomb. Horrible. But I don’t have time to make something else for the Hoppy Possum Festival. So, I’m thinking to let the 2 kegs that are lagering come up to room temp 72° and dump .5# table sugar in each and put a spuding valve on both. Think this will clean it up some? Worth a shot?

 

Some convo in a previous BA thread about fixing diacetyl:
https://www.beeradvocate.com/community/threads/fixing-diacetyl.534271/

 

Tomorrow, raspberry solude, this time with red raspberries.

then a chocolate coco stout

 

Just added 7.5lbs of fresh Jersey peaches to a Saison I have which used the Mad Fermentationist Blend.

 

Copy cat

 

So I did it, I let the kegs come up to temp and made yeast starter from the krausen I pulled off the original fermentation. Once the starter formed a good krausen I pitched half in each keg with about 1/2 cup of sugar/water that I boiled that I split. I sanitized the lid and purged the head space. I pressurized to 20psi and put a spunding valve on each. Hope it cleans up the D word.

 

@Jasonja1474 I hope it works out.

 

Me too Rip. I’ll keep ya posted. I figured it would work or taste like super carbonated bread lol.

 

Just a update, I have fermentation in both kegs. The festival is the 25th so I’m thinking let them go at room temp until the 22nd then cold crash them and transfer to clean kegs the night before?

 

Meant to post this with last post. Oops

 

Version 2.0 of last year's rye pumpkin beer. I tweaked the recipe a little, as I was afraid of making it a pumpkin pie punch to the face and consequently went too light on the spices last time. I also cut back on the % of rye this time.
Things were humming along smoothly, until I took a gravity reading that was a bit low and realized I had forgotten to add the molasses and brown sugar. I just boiled about 1/2 gallon of wort with the sugar and put it back in the kettle. I hope it works out.
Like last year, I have a tincture of homemade vanilla, rum, stick cinnamon, one whole clove (heard it's easy to overpower with clove) and a crushed nutmeg...nut(?). I will add it to the fermenter at some point.
While I was grinding the grain I popped one of last year's pumpkin brews that I had cellared, and it held up well. It was actually quite good and a nice reminder that sometimes my beers actually turn out.

 

Yeast starter is swirling away, for tomorrows Coffee Brown Ale
This time with Kenya AA coffee,
target is 4.8% , trying a new mashtun so who knows.
I always find it interesting when there is a new random plugged into the process.
Cheers

 

Kenya AA good coffee.

 

Today, doing a version of John snows house pale ale, this time with home grown comet, cascade and Columbus.

 

Maris Otter/ azacca smash because I need something mindless for football season. Fermented with M36 liberty.

 

Used caller science English yeast for the first time.

 

Coffee Brown is in the fermenter.
8#s 2 row
.5 chocolate malt
.5 naked oats
.5 biscuit
.5 crisp brown
.3 acidulated
EKG at 60 and 30
4 oz cracked Kenya AA at 10 minutes through whirlpool
Us 05
Cheers