Anybody Brewing this Week? (6/19 - 6/25)

YES! I am doing my second iteration of my Session Saison recipe for the brewery. Comparing a single Brett strain against the blend of that Brett strain with a second Brett strain. Also adjusting the hops some on it this go round as well.

Also painting my brew lounge, started last night. The colors are going to pop so much more now. Will be installing my other 4 taps to give me a total of 6 on the keezer as well. So excited to finally have them all on real taps instead of opening and closing all the time to get to the cobras.

 

I expect to keg an IPA. I had planned to brew a mild but have fallen behind on house upkeep and think I'll delay until next weekend or 4th of July weekend. Not short on beer.

 

No brewing for me, just some keg cleaning as I kicked the blonde (not my wife) recently

 

I'm dry hopping my Averagely Perfect IPA. Looking forward to this one.

 

Mashing a berliner this weekend that will eventually get some peaches added to it, and hopefully finishing up a couple recipes for the next few batches so I can plan brew days for them. I've been really slacking lately, only brewed a couple times this year so far, so I'm really ready to get back into it.

 

Brewing my IIPA this Saturday.... 8% ABV and 100+ IBU. Magnum, Simcoe, Centennial, Chinook, Cascade, Citra and Amarillo hops... 2-row, white wheat and 40L grain bill. US-05 yeast.

 

Kegging and dry hopping a Belgian Belma Santium beer. Gravity sample smelled like strawberry and cotton candy.

 

Never got around to brewing JohnSnowNW's House Pale Ale last week, because my tripel wasn't coming down and I couldn't free up a carboy to ferment it. I've asked my dad to borrow another carboy of his when he comes to visit on the weekend, so hopefully I'll be able to brew it on Sunday or Monday. After that, I've got to bottle the best bitter (assuming it's finished) before I leave on vacation. And I have to do...something...with the tripel. Not sure what just yet.

 

Debating whether I want to spend all day in 90 degree weather with 70% humidity. But the 10 day isn't looking much better so I am probably going to brew a Saison with Amarillo and Lemon Drop and an Ipa with the hops to be determined.

 

Brewing up 10 gallons of an Altbier - using 5 pounds of Vienna and 10 pounds of 2 row in the recipe and 2565 as the yeast.

Also watching my saison occasionally gurgle after 11 days in the primary...

 

Curious about your tube reduction there. What parts are those?

I would need 1/2" to standard 3/16" tubing.

 

When did you use the Belma? I never got more than a slight hint of berry with Belma. What yeast?

 

The hop bill was:

1oz Belma at 30
2oz Belma at 15
2oz Santiam at 10
1oz Belma at 5

75 ibu

The yeast was wy1762

dry hopping with 2oz Santiam now

 

brewed 10 gal of US05 Mozaic/Equinox IPA

 

Overhopped extract saison using my favorite extract fermentable bill (6# pilsner DME, 1# wheat dme), sterling, crystal, pacifica, EKG, and Mangrove Jack's Belgian Ale yeast.

For the past couple of months, life has been hectic. Hopefully, after this one, I'll have my shit together enough to get a few all-grain batches going.

 

Brewed a Berliner today. Finally got around to making one, and now I'm hooked! I plan on doing another real soon. It tasted really good after souring wort. My one concern is that it might be too tart, we'll see.

 

No brewing, just work and relaxing for me.

Going to rack a sour bourbon barrel stout out of the barrel, and let it sit for a little bit until I figure out what I want to do.

Might move my sour farmhouse off the dregs, and add some fruit or something. Got some fresh local blackberries that need some beer, I think.

Haven't brewed in months, so all I've got is some sours abound.

Might mash in on a berliner though, I need one on tap.. won't force me to pull out the whole lot of equipment.

 

Leaving for the in-laws in the morning for Father's Day weekend, so got after it today and double batched. Started with a single hop Mosaic IPA, and then this evening knocked out a Red Rye Ale. Full fermenters make me happy (second to full kegs of course)