Brewing Activities (2022)

How do you like the Philly sour? I used it in the Strawberry rhubarb sour I did with the homebrew club. I thought it turned out very good. Nice and tart . The strawberry was outstanding. Someone mentioned using freeze dried strawberries to really get that flavor and I think it worked well.

 

I'm a fan because it produces a quick and easy sour. I've done some long term Brett/sour beers and I've decided that they're not high on my priority list, but a fruited philly sour does the trick just fine when I'm in the mood.

 

Added another unitank. So now thats 4 fermenters and 3 uni's!

 

Brewed a hoppy Pilsner today, or I guess it would be a NZ Pils. Hopped with Rakau and Nelson Sauvin. I plan on dry hopping too.

 

Just call it a hoppy pilsner. Resist Millennial attempts to define "new" beer styles unnecessarily. I had this same discussion (i.e. New Zealand Pilsner) with a friend at a local brewpub yesterday. Good times.

 

Like several posters before me, I finally got back to brewing today. It had been since October.

Brewed my Berry Wheat (Hey Baby) with pale, Vienna and wheat malts and threw in some Azacca at 15 and 5. I will add about six pounds of frozen berry mix after fermentation. I made this last summer, and it was a crowd-pleaser at BBQs

Hope all is well with y'all.

 

At least I didn’t call it a “Cold IPA”.

 

Today. 4L fermenter volume.

Funky Farmhouse Ale

"Light malty ale" water profile

20 oz (1.25 lbs) Bohemian Pilsner (50%)
8 oz (0.5 lbs) Maris Otter (20%)
4 oz (0.25 lbs) White Wheat (10%)
4 oz (0.25 lbs) Dark Wheat
4 oz (0.25 lbs) Flaked Oats

Mash 90 mins at about 146F

0.2 oz Hallertau Blanc 60 mins
0.1 oz Hallertau Blanc 30 mins
0.1 oz Hallertau Blanc 10 mins
0.2 oz Willamette 10 mins

WLP670 American Farmhouse Blend -- touted as a traditional farmhouse yeast strain with Brettanomyces for moderate funk.

 

Brewing, chocolate blueberry stout this afternoon. Gotta use up last years berries new crop on da way.

 

Brewing
Rye IPA with

2 row
rye
Simpsons DRC
Acidulated
Centennial, Colombus, EKG

Cheers all

 

Trying my hand at a coffee lager. 2-row, carapils, flaked rice, and a hint of chocolate malt with Hallertau hops and wyeast bohemian lager yeast. I’ve put my brother in charge of coffee which will be added at bottling.

Likely bottling the chocolate rye porter tomorrow. Hoping that’ll get me enough beer to get through the 4th of July holiday.

 

And as I continue my knee recover and improve over time,,,,, now it’s time for paying back friends who have helped over the last 3 seasons,,, so,,,
Today the Hawaiian King RIS
Monday, bad ass burton ale
Tuesday ,message received IPA
And finally, The Belgian Blueberry.
3/4 of all brews go to those that got us thru. We are fortunate to have such friends.
Round 2 next week.
Brew on

 

That is very awesome of you you to do that. Sounds like you have some good friends!

 

When you are injured to the point where you can’t plant the farm, fix the driveway, plow and sand the drive way and not needing to buy rehab equipment because others donate or allow you to borrow there’s, well yes you’ve got great friends, not to mention drop offs of beer, deer and other items. We are truly fortunate and I remember.

 

Home brewed beer is one of the best gifts and its own currency to show you are thankful, you care, and you have good will. Great example, GormBrewhouse! Heal well.

 

@GormBrewhouse
That door swings both ways. The fact that your friends were so supportive is an indicator of how good a friend you are to them, unless they're just in it for the beer , which is doubtful

About the Belgian blueberry, are you using frozen or are they in season up there? It's just a tad early by about 2 weeks in my part of WNC.

 

Today. 4L fermenter volume.

Trappist Ale

"Light colored malty ale" water profile

40 oz (2.5 lbs) Maris Otter (80%)
8 oz (0.5 lbs) Bohemian Pilsner (16%)
2 oz (0.125 lbs) Dark Wheat (for head retention) (4%)

Mash 90 mins at about 146F

0.2 oz El Dorado 60 mins
0.2 El Dorado 5 mins
0.2 oz El Dorado 1 mins

WLP500 Monastery Yeast

 

I have made it both ways. When givin the choice of fresh or froze my pal who gets it opted for fresh, so, that one will have to wait.
I do my best to help others, and it’s been a big part of my life, private and professional. As I say, me and mrs gorm are fortunate.

 

Trying to get ahead of the summer rush:

- Transferred a Mosaic/Columbus IPA to serving keg.

- Bottled the sour after letting it sit on a mix of raspberries, strawberries, blueberries & blackberries.

- Was gonna brew a full batch of my Teffeweizen tomorrow, but realized I'm short on Munich Millet, so West Coast IPA it is.

- Will brew a GF German Pils this weekend.

 

Didn’t necessarily brew it at home but broke out the homebrew gear to brew a small 5 gallon test batch at the brewery with 2 employees who have never brewed before. Haven’t used it in almost a year, took me a bit to remember what the hell I was doing.

First prototype of a little 4.5% beer using all the new science and knowledge surrounding thiols and how to maximize them in beer.

Thiol focused grain bill
Best Heidelberg malt
20% Chit malt
2% Caravienna

From what I’ve read the lowest kilned malts have the highest bound thiol potential and undermodified malts could potentially have even more??

Thiol maximizing Hop Schedule
Mash Hopped at 2#/bbl (6oz) with
Cz Saaz, Perle, Cascade
Motueka at 30, 5

Phantasm in WP at 2#/bbl ratio (6oz)

Thiolized Yeast
Omega Star Party

Beer will get no DH just these additions on the hot side

1.044/1.009 hopefully