Brewing Activities (2023)

Discussion in 'Homebrewing' started by skleice, Jan 2, 2023.

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  1. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Here's to 2023! Share what's currently happening in your home brewery...

    I just wrapped a brew of a gluten free adaptation of the Averagely Perfect American Brown Ale. Last year's version came out fantastic, so I brewed the same recipe. It'll be a great beer to bottle as I continue to deal with the CO2 shortage in my area.

    Cheers!
     
    SABERG, Lukass, Jasonja1474 and 5 others like this.
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Today was my last day of some extended vacation; found some time to brew an oatmeal stout. First time I pulled my brew gear out since May.
     
    SABERG, skivtjerry, OddNotion and 5 others like this.
  3. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Going to put the brown ale I brewed before Christmas in a keg on Thursday or Friday. I want to try and keg condition it. Never done it before so should be fun. I’m taking this beer to Orange Hat Brewery for a Homebrew competition they are hosting on Jan. 28th and ticket proceeds will go to a scholarship fund for a student taking brewing classes at brewing school. [​IMG]
     
    Supergenious, AzfromOz, MrOH and 5 others like this.
  4. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Brewing a "Cold" IPA today. At least, what my understanding of a cold IPA is.
     
  5. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Uh oh. Has MrOh been snatched and replaced by a millennial pod?

    But seriously, I think the term "cold IPA" is silly, or at least unnecessary.
    - If made with lager yeast, it's a hoppy lager, or (ugh) "IPL" (another unnecessary term that already existed).
    - If made with ale yeast, it's an ale fermented at low temps. Nothing new.

    And using rice or corn in the grist is nothing special or unique IMO. They've been used in lagers for many decades. I know at least two local pro brewers who have been making hoppy adjuct lagers for many years. If only they'd known that they could cash in by giving their non-unique beers special names.

    I ferment Imperial Stouts at low temps all the time. Should I declare them to be "cold stouts?"

    Now get off my lawn.
     
  6. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Like most of the rants about new styles not really being new, I wholeheartedly agree.

    HOWEVER, I appreciate shorthand, and I also would have never thought to put all those things together if "Cold IPA" weren't a thing that people were brewing and I enjoy.
     
    AzfromOz, Davl22, skivtjerry and 2 others like this.
  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Brew day went off without any sort of hitch. Didn't even have to fight the wind to keep the boil going without it going too hard. No yardwork to take care of here at this time of year. Kinda boring.
     
    Eggman20, AzfromOz, Davl22 and 2 others like this.
  8. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Ohhhh yeah, I’m changing my stouts to HOT STOUTS wither they got hot peppers or not, hahhaahhahhaha
     
  9. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Sounds like a great application for that Kveik yeast you love. :wink:
     
    Jasonja1474 and GormBrewhouse like this.
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Twangy orangey stout. Yumm!
     
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  11. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    It'd be like one of those chocolate oranges that you get around Christmas and smack to make the segments fall apart.
     
    Jasonja1474 and GormBrewhouse like this.
  12. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Brewed a hoppy American amber today, west coast style. There aren't many instances in 15+ years that I brewed on back to back weekends.
     
    SABERG, Eggman20, rocdoc1 and 7 others like this.
  13. AzfromOz

    AzfromOz Grand Pooh-Bah (3,225) Aug 22, 2020 Australia
    Mod Team BA4LYFE Society Pooh-Bah Trader

    Brewed a Stone Russian Imperial Stout clone the other day to use up some old amber malt I had lying around, and for the first time used harvested yeast slurry in my homebrew. I usually make a starter from liquid yeast that is happily bubbling away after 12 hours, while this one showed no activity for the first 48 hours. Had to use all my powers to not lift the fermenter lid for a look like some first-brew newbie. Am now letting it condition in the fermenter for a couple of weeks while I'm on holiday and will fine and crash it when I get back. Plan to let this one age in bottles for at least six months before sampling.

    Cheers!
     
    SABERG, Eggman20, rocdoc1 and 8 others like this.
  14. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    My first brew of the year was a pseudo Sahti. Amber rye base beer with juniper berries, spruce tips, and homegrown chinook. Fermented with Lutra.
     
    Eggman20, Davl22, riptorn and 5 others like this.
  15. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Trying out Mangrove Jack for my first time ever. Gotta love the ease of a dry yeast; I’ve been so accustomed to starters over the years. Giving the French saison and bohemian lager strains a go on a big batch of SMaSH, with floor malted pils/Czech saaz
     
    Jasonja1474, Davl22, MrOH and 4 others like this.
  16. butterygold

    butterygold Devotee (343) May 12, 2020 Spain

    That sounds awesome.
     
    Supergenious likes this.
  17. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Bottling up the gf American Brown Ale and brewing a gf American Amber. I've brewed a handful of these, but still in the hunt for a solid recipe. Last one was too light in color and too toasty. Hopefully, this is more on the mark...

    Gluten free grist (too lazy to list)
    Chinook, Simcoe, Centennial
    BRY-97
     
    SABERG, Jasonja1474, Eggman20 and 6 others like this.
  18. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Been years since I've used MJ, but I found that it tended to have a much longer lag time than other dry yeasts. Other than that, the non-Belgian strains seemed to be less attenuative than other brands' similar strains. YMMV.
     
    Jasonja1474, Lukass, riptorn and 2 others like this.
  19. Davl22

    Davl22 Maven (1,341) Sep 27, 2011 New Hampshire
    Trader

    Mashed in on a Ryewine this morning. Maris Otter, rye, and carafa. Warrior early and Pacifica late. I’m hoping the Pacifica adds a light orange peel character. Two hour boil. Meadowfoam honey at flameout. I was planning on fermenting with WY Scottish but my LHBS stopped selling liquid yeast. I went with the Lallemand London strain. Shooting for 12% abv. Oak spirals currently soaking in rye and bourbon for secondary.
     
    Jasonja1474, Eggman20, Lukass and 4 others like this.
  20. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    good to know, thanks. So aside from being a bit less attenuative and laggy during ferment, the final beers were good from what you remember?
     
    Jasonja1474 likes this.
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