Brewing Activities (2023)

Prepping for a 11-gal batch of Marris Otter/Chinook ale, with all homegrown Chinook. Touch of oats too. May only go for about 40 IBU, at around 5.5%. I don't wanna overdo it on the hops, as I have about 1 LB of dried at the moment and it can be hard to dial back sometimes!

Edit: my bittering charge will be with a commercial packet of Chinook, so I can get a more accurate IBU

 

Brewing up the MoreBeer Hopnosis ColdIPA today. It is still freaking hot here in Tennessee. Sweating my butt off today.

 

Did the first dry hop on the Hopnosis Cold IPA yesterday. Will do the next HUGE dry hop for 3 days after next weekend. I tried out CellarScience’s ALDC enzyme this time. I seem to be very sensitive to Diacetyl and no more the measures I take I always seem to pick up a butter taste and feel. The last ipa was drinkable when very cold but after warm up I could taste and smell it. I’m hoping this is the ticket to fixing it. Otherwise the brews have been good.

 

Brewed up an IPA yesterday with all Nectaron. Pale, pils, oats, C-20. Fermenting with Omega DIPA. Smelled amazing during the whirlpool. Tropical fruit, candied citrus and this Thai Basil note I always get from NZ hops.

 

Standard Gorm ipa today using cascade,chinook and Columbus hops.

 

Been out of action for a couple of weeks. Had hand surgery to remove a rusty nail and drain an abcess. Not fun!

Recently took a stab at a dopplebock for Christmas, using Hochkurz decoction. Simple grainbill:
75% Munich
15% Pilsner
10% Caramunich

Hallertau to 22 IBU

Currently lagering @ 34-35 degrees F

OG 1.078 It is a very pretty color. Should finish around 1.018. Can't wait till Christmas!

 

Dry hopped the Cild IPA yesterday. Filed my hop bong up to the brim. Hope to keg this one Monday or Tuesday. Smell delicious

 

Alright alright. Finally kegged the cold ipa this evening. It’s very Piney right now on the nose and taste. Once it warms a bit it’s a little fruitier.

Finished at 1.004

 

Nice focal banger poster

 

Hey thanks man! I printed that off myself and laminated it. I have a Heady Topper one too. I switch them out periodically.

 

Yep, they seem to keep changing the recipes of those beers, but the artwork lives on, hahahahhaaa.

 

Brewed a nut brown, Irish stout and a Christmas stout after.

seems not so many are brewing anymore.

 

Pretty sure that once I get back on my feet, I'll start up again, in a limited capacity. I miss my saisons brewed my way.

 

I’ve been craving a nice brown ale, may be brewing one up in the near future

 

Due to extenuating circumstances I think I've only brewed once this year. In the past I've had lofty (for me) goals of brewing 10, 12, or even 20 batches in a year.
My lofty goal for next year is 1. With such a low bar, the main challenge will be "what to brew". It will likely be something dark like another stout or imperial stout, but I do enjoy a nice Brown Ale.

 

FYI, Fermented Food and Beverage homebrew store in New Jersey has a BOGO half off on Bootleg Biology yeast. I know I live 2 hrs away from Nashville which is where Bootleg Biology is located but this homebrew shop cost less and ships just as fast. I can’t get my local shop to carry them for some reason.

 

Got back on the horse and brewed a Christmas stout and an Irish stout.

happy New Year everybody