Brewing Activities (2021)

Flipped the ferm chamber to 29 to crash after driving home 13 hours from vacation, forgetting to remove the blowoff, and sucked about a half gallon of Star San solution into my brown ale. RIP.

 

In better news, my 100% Brett IPA is tasting better after a few more weeks at room temp in the garage. I guess the Brett was still doing some cleanup work. Very fruity! Might do a second DH to add a bit more hop bite, since the Brett seems to just devour IBUs.

 

Gonna call this one a wet hopped farmhouse ale. Using Omega Jovaru yeast with some home grown chinook and centennial. Also adding a touch of lemon zest and green peppercorns.

 

Need a dislike button for that one.

 

Brewing a fresh hop ale all cascade.

 

Agreed.

Brewed a fresh hop amber with all of the hops from my bines this year and put it directly on the cake from the brown. Took off within 2 hours and will probably be done in a day or two.

Ended up getting ~9oz of mixed cashmere, centennial, and cascade (but mostly cashmere). It all went in at FO and got WP'd for 20 minutes before chilling (adding on to 25 IBU from Warrior at 60 mins). Tasted good going into the fermenter!

 

RIP...

I just made a batch of cider only to find out later that the ingredients were: 100% juice, and glycolipids. Now I know why my Premiere Classique isn't taking off like it always does. Not 'beer' related necessarily, but still figured this is something to take note of if no one's heard of glycolipids. It's the first time I had heard of these stupid things. I don't think there is much I can do except dump the batch and start over.

 

Do they kill yeast or something?

 

It’s some sort of anti microbial preservative (derived from a mushroom I think?). Basically, it keeps the juice fresh and from spoiling aka fermenting.

 

Moved Pumpernickel saison to secondary on oak soaked in Laird's Bottled in Bond Apple Brandy, Brett C, and Suburban Brett.

Probably should have bottled as is, because it's tasting great, but I can't leave well enough alone.

 

Brewed a super saison last night as an ode to Allagash Interlude. Hallertau/Saaz hops. Small percentage of Turbinado Cane Sugar near the end of boil. OG 1.072. DuPont strain for a couple of days and then pitching dregs from Interlude, as well as adding a red wine soaked oak spiral. Letting it sit for 6+ months and tasting, possibly brewing a fresh batch to blend depending on how it works out.

 

First brew on in ages. Went with a pale ale.

60% chevalier
33% barke pils
7% light crystal

1.048
Us05 and verdant dry, forgot to order live yeast last week doh!
Step mash for attenuation

Admiral and eldorado hops to about 50ibu.

 

Dry hoping with home grown comet

 

Hoppy Brown from my poll thread happily bubbling away
OG 1.060
83% GP
5.7% Brown
3.8% 77L crystal
3.8% DRC
3.8% pale chocolate
45IBUs Pac. Gem
Amarillo Whirlpool and DH
Voss Kveik

 

My vote counted !!!!

 

Looks like a trapper getting ready to set some steel

 

LOL.....did you think you were looking in a mirror?

 

Brewed up 5 gallons of pumpkin ale with
80% Munich
10% cara rye
10% red rye
2 tablespoons pumpkin spice in the mash
Hopped with Monroe to 24ibu
Fermented with US-05 cause I’m boring.

 

Btw that’s a 15 gallon pot but I split with my brew buddy.

 

ahhhh days gone by and wonderful memories,,, YES.