Brewing Activities (2022)

Aren't all tripels session beers?

I'm going a different direction and trying to use up some older malt and hops: DIPA, Imperial Hoppy Amber Ale, who knows. Just hopefully I get it done before my daughter's egg hunt tomorrow. Apparently I bought ingredients like it was the apocalypse, after this the rest go to the chickens.

 

First time brewing in almost 2 months, been pretty crazy recently but I need to step up my brewing if I want to have any homebrew to drink this summer!

NEIPA
Rahr 2 Row
Golden Promise
White Wheat

Cascade in the mash
Idaho 7
Citra
Mosaic

Omega Cosmic Punch

 

Transferred the gluten free Passion Fruit Wit to the serving keg, but the Blonde Ale has some more cleaning up to do. There is a lingering sulfur note (which I am very sensitive to) that is slowly fading. Hopefully, I can transfer after a few more days. In the meantime, I'm brewing a NEIPA:

4L Rice
Malted Oats (excited to use these for the first time!)
Flaked Oats
Caramel Millet

Strata
Galaxy
Cashmere Lupomax
Magnum

Verdant + BRY-97 + aromazyme

 

Pale ale:
87% Bries 2-row
13% Maris Otter
Styrian Goldings Celia, 2 oz @ 60, 2 oz @ 10, hopstand with 10 oz for 45 min
S-04

After nearly a year hiatus, it wasn't without it's snafu's.

 

I noticed that you have been using this in your last few IPA batches. What do you think? Is it worth the effort? Thanks!

 

I can't say that I've noticed much of a difference. I increased the dosage on this last batch, so we'll see. Lallemand says you can add it at beginning or mid fermentation. I've been adding at beginning, but may have to change that if I don't see a change in this batch.

 

oops....hopstand was 6 oz, not 10

 

Labor intensive afternoon bottling two 12% imperial stouts. One gallon was aged on an American oak spiral soaked in Four Roses bourbon for 6 months, no adjuncts. The other gallon was aged on an American oak spiral soaked in New Riff Rye for 6 months, then transferred onto toasted hazelnuts, vanilla beans and dark roast coffee beans. Trying out Lallemand CBC for the first time for bottle conditioning. The samples tasted unbelievable. Possibly some of my best yet. Looking forward to cracking in a few months.

 

NEIPA Racking Sample from this morning. Citra, Galaxy, El Dorado.

 

^ ^ ^ nice color, looks like pulp-free orange juice.

 

Brewing a Belgian cream ale today. 2-row, 6-row and flaked corn. Magnum and saaz. 5.5% abv , 20 IBU. One batch is getting fermented with Lutra kveik. I’m trying to have something on tap for my daughters birthday party next week and have been able to successfully pull off a 7-day clear beer, grain to glass with this strain of yeast.

 

Yes, a novel solution.

I instead just pitch the full pack of T-58 and a smaller portion of BE-134 and toss the remainder of BE-134.

It will be interesting to hear how you compare your two batches.

Cheers!

 

I really want to hear tasting notes on this one, as BE-134 is my go-to saison yeast due to ease of use, but have the blend in the queue, if I ever get to it.

 

Transferring 3 gluten free beers to serving kegs:

1) Blonde Ale w/ Mandarina Bavaria & Pacifica fermented with Lutra Kveik.
2) IPA w/ Chinook & Simcoe fermented with US-05
3) NEIPA w/ Strata, Galaxy & Cashmere fermented with Verdant & BRY-97


Tomorrow, I'm brewing a GF New Zealand Pils that will cool ferment and properly lager:

4L Rice
Munich Millet

Enigma
Nelson Sauvin
Brewer's Frienc

W34/70

 

Brewing a Teffeweizen today :

4L Rice
Ivory Teff
Munich Millet

Hallertau Mittelfruh

Munich Classic

 

Bottled the pale ale that was brewed about 3-weeks ago.
First time using a Wi-Fi InkBird. Monitored and changed ferm temp last week while fishing. Gotta love it!

 

Bottling an imperial stout that’s been in a bourbon barrel for the past 3 months. Haven’t had any samples of the barrel but had some leftover of the base recipe that was bottled a couple months ago and it was fantastic. Excited to see what the barrel has added to it! Have a wee heavy ready to go in next that is sampling quite nice right now

 

Double brew day. Hoppy Saison inspired by a recent bottle of De Ranke XXX. Aged whole cone cascade from the backyard at 60/15, small charge of cryo Cascade at 5 min. Second beer is a Petite Saison that I’m hoping to clock in around 2.5-3% abv. Hersbrucker in the boil, something fruity/punchy in the dry hop. Attempting to clean out the freezer so I have some good options. Fermenting both with WY Farmhouse and mixed culture at bottling.

 

Brewing a quick GF Fruited Sour today:

Pale Millet
4L Rice
Buckwheat
Dextrose

Mt. Hood
Philly Sour
Strawberries