Brewing Activities (2021)

Nitty works well for me

 

Brewed a Kolsch last night. First time with this style. Used ECY21 Kolsch yeast. It drops fast, as soon as I pulled the started off the stir plate it dropped clear. It’s bubbling away now. I also added 2 French oak spirals medium char in too see how it goes.

 

Kolsch with that yeast is up for me next. Keep us updated with how yours comes out. Are you planning to lager it at all?

 

Double brew day: Negroni inspired Flanders Red and a Sabro IPA.

Planning on letting the Flanders hang out on a mixed culture for at least 3-6 months on a sweet vermouth soaked spiral. Bumped the ibu’s a bit for some light bitterness. Letting it sit on some grape pomace, orange peel, juniper berries and rosemary before bottling.
Grabbed a bunch of Sabro on sale this summer and have been looking forward to playing around with it. 2 Row, pils, oats, C-20, a smidge of Columbus, but mostly Sabro at 15, 10, 5, and whirlpool. Dry hop and keg in a couple of weeks.

 

Love the idea of playing off of a Negroni for that beer, should be really interesting.

 

You may need a lot more than 3-6 months for a proper Flanders. Everything I’ve heard from pro brewers is more like 2-2.5 years.

 

(Mine is coming up on that now and still not quite there, flavor-wise.)

 

Yes. After it’s done I’ll let it sit in a keg in the beer fridge.

 

lol Definitely not shooting for anything pro, it's only a 1 gallon batch. In the past I've played around with 1-3 gallon batches sitting on bugs for 6-12 month and have gotten great results. With small batches of wild dark beer for some reason, I've had more issues with acetic acid production if I keep it going for too long in the carboy, even with topping it off and purging with CO2. I've had better luck with aging it a shorter time in the carboy and then letting it sit in bottles longer to develop additional complexity. I suppose it depends on what you're looking for in a Flanders too.

 

Toasting some coconut for a coffee, chocolate stout.

 

nice! I finished a 10 gal batch of chocolate stout. Split it, have with coconut, half with coffee beans and nibs.

happy xmas

 

Yum! Being able to Brew 10g and splitting it with different stuff is rad.

 

Yeah, if using dry yeast, then US05 would be my choice for an RIS.

 

I brewed a hoppy brown ale today. Technically a Brown IPA. I had a half pound of centennial that needed to be used, so went with that. This should be my last batch of 2021 (maybe).

 

Yeah, acetic is actually a desired component of a Flanders.

 

Oh yeah, but not to the level I was getting. I want that good blend of sweet, sour and oak. Some of my past batches were too abrasive. I started blending more often to avoid it.

 

Banged out another whole hop ipa with the young brewer. I think he is hooked on brewing

 

Transferred 10 gal of lager to purged kegs, and hit both with 15 psi. Letting these sit for the next few weeks around 36F. We'll be out of town until the new year, so will be nice to get home and get these on tap!

 

Dark mild kegged.

 

This batch of Oud Brune I just made doesn’t seem acetic enough for me. I used ECY Flanders yeast. I dunno if I should’ve left it in secondary for awhile before kegging? It had about 4 weeks.