Brewing Activities (2021)

Tapped my wet hopped pale just now (didn't taste yet, but got it ready to go for later!). It finished at 5.3% and I'm really excited to see how it turned out with the keg hop additions (El Dorado, Chinook and Idaho 7). Wet hops were Chinook, which had a real nice dank character fresh, hope it carried in through to the final beer. Have a few local wet hop beers to compare it with.

Will report back once tasted!

 

Brewing 3 gallons of a single hop gluten free Pale Ale. I'm planning to do a series of these to become more familiar with various hops.

4L rice
Biscuit rice
Turbinado

Strata

BRY-97

 

Also, trying out my latest brewing investment- Tilt hydrometer.

 

Revisiting my very first successful beer - an old-school west coast IPA with Cascade, Chinook and Citra. The first time I made it, I used malted barley syrup from an amber ale kit that my wife got me (it came here from the US and the hops and yeast were unrefrigerated and really old).

This time I went all grain:
12 pounds Simpsons Best Pale
2.2 pounds Crystal T-50

Will try kveik yeast for the first time. Otherwise, I will follow the hop order exactly, including a very light - one ounce - citra dry hop on 4th/5th day to see if that avoids the potential hop creep I've been suffering from lately.

Got the pumpkin beer bottled and a week away, and in the next weeks will revisit a cranberry saison that was explosive (literally) last year. This year I have frozen cranberries, so it should turn out better.

Have a good one!

 

Same thing happened to me today - meant to hit 1068 and got 1078. Had to boil up about 4/10 of a gallon and that got me to 1070.

 

Curious to see if you like that yeast

 

Been trying to work through some kegs so I haven't brewed in a while, but in the meantime I've been working on my blog. Got a new domain and template, new social accounts, generally spruced things up a bit. New post on my amber Brett saison, too.

 

Brewed a west coast style red ale last night with chinook, centennial and cascade, and Lutra kveik. Also kegged a pils a few days ago and have really been enjoying it

 

Brewing this imperial stout recipe today. Was way over on my preboil at 1.086. Gonna be a big boi! Planning to add a healthy amount of toasted coconut flakes and vanilla beans.

 

I was gonna brew a brown ale today, but I drank too much of my NEIPA, so I'm gonna replenish that first....brown ale next week.

4L Rice
Oats
Quinoa
Caramillet
Maltodextrin (first time adding this for a body boost)

Galaxy
Mosaic
Citra

Verdant

 

1.115 OG on that stout. Let's goooooo.

 

Brewed a Oud Bruin beer today. Used 2oz of EKG at 60min. Did a hop stand at 170° for 15 min with German Hallertau. So I forgot to get 4# of Munich so I just did a kitchen sink with leftovers. I literally have no idea what I put it in. Pitch a yeast starter 2000ml of East Coast Yeast Flemish Red. Plan to add some whiskey wood chips soaked in Woodford Reserve and 18oz of dates/figs.

 

It has been over 24hrs since I pitched the ECY02 Flemish Red yeast in the Oud Brune I made yesterday and I haven’t seen any activity yet. The wort is crystal clear and I can see the yeast on the bottom. I did a starter about 48hrs prior to pitch. Anyone have experience with this yeast? Is it a normal slow starter? Here is what East Coast Yeast website says about, I also emailed them to ask their advice about. I’m just worried maybe I should have done primary fermentation with a ale yeast then pitched this or done both together?

 

Just got back from Pittsburgh where I had a local wheat beer made with 10 or 12 different peppercorns. It was fantastic as was the art work on the can. So I'm ordering supply's to make one.

Fun town, friendly folks and they do like there beer and football.
Went from a wedding to a pre game party. Just a super fun time and those folks know how to have fun.

 

My experience with ECY in general is that you'll be fine. I have revived 5+ year old Brett that worked fine.

I used 02 a few years back, don't recall fermentation itself but the beer fermented out well, left a bit of sweetness with some moderate sourness.

 

Ok thanks, I just expected a Ale yeast fermentation I guess. It has a white layer on top now which I assume is pectol or how ever it’s spelled. I’ll check gravity in a couple weeks and see where it’s at.

 

Double brew day today. Batch of my house saison I’m planning on splitting up between my dad’s apples/pears, peach/lychee, and maybe leave the third classic?
Second beer is an American Stout destined for the keg as the temps drop. Golden Promise, flaked oats and rye, C20/60, choc and roasted barley. Columbus and fuggles in the boil.

A separate question altogether but does anyone else dump their spent grain in their gardens? Just curious, I’ve heard it’s great for the soil.

 

I think that if you throw it directly into the garden, birds and vermin would eat the majority of it. Also my dog. I compost mine, and then use that in the garden or flower beds, and I get lots of delicious vegetables and pretty flowers.

 

Brewed up a cornucopia IPA today. Maris, CaraMunich II and Honey Malt and a gaggle of hops.. Needed to clear out some hops from freezer so I went nuts on the FO addition. Chinook FWH...Azacca, Caliente, Dr Rudi, Green Bullet and Centennial for FO/WP. 1.066 OG.