Anyone brewing this weekend?

Had a busy morning. De-labeled and sanitized bottles for an APA that'll be going in them shortly. An American-style bitter is mashing. I used 2-Row because that's what I had, and I'm hopping with US hops and fermenting with US yeast. I could say it's another pale ale, but I like calling it American Bitter, because it's not super-hopped.

 

I am brewing the Hop Aholic double IPA and a wheat beer I am going try to make like shock top. I need to do some research on it though.

 

rye saison

 

Yep, stepping up some Conan right now.

 

Blonde Ale. Batch #4 of 4 for friend's daughter's wedding. (#6 of 6 including test batches.) I may not make another blonde ale for a very long time after this.

 

I'm brewing up a 30% sour mash Saison. Gonna do the sour mash tonight and experiment with using an old slow-cooker to hold the lacto temperatures.

 

No brewing for me this weekend. I am building up a bunch of yeast and bacteria right now though. Culturing Brett from Orval and stepping up Brett L, Brett B (Elysian Mortis), and WLP Brett Trios I had in the fridge. Also reviving the 3725 Biere de Garde (Fantome) from last summer. Plus culturing Lacto from grains, Zoi yogurt, and Cascade Apricot. All of these will be pitched along with a little 3726 Farmhouse (Plus Brett C and Brett "F" from Flat Tail brewing in Corvallis) into 5 of 10 gallons of 1.037 rye Saison with Amarillo, Calypso, and Crystal hops. The other 5 gallons will get the starter of cultured dregs from Allagash Confluence (house Belgian and house Brett).

 

I always have a hard time following your posts.


And I mean that in a good way.

 

Let me know how this one turns out, I love La Chouffe and havn't nailed down a clone recipe yet!!

 

Thanks! This might be a little easier to follow:

Batch 1
Reviving Old: 3725, Brett L, Brett B (cultured from Elysian's Mortis), and Brett Trios.
Culturing New: Orval Brett, 3 batches of Lacto (1 from grain, 1 from yogurt, 1 from Cascade Dregs).
Fresh Cake: 3726
Getting Fresh: Brett C, Brett "F" (isolated from plum skins by Flat Tail's brewer)

Batch 2
Just Cultured: Allagash Confluence (proprietary house Belgian + Brett isolated from there coolship)

For Future Playtime:
Reviving Old: Dregs from my BOS Lambic (primary pitch was starter made from blackberries and peaches)
Culturing New: Local flora under cherry tree 1 block away, Local flora from orchard 2 blocks away, Resident microbes in Oakshire's barrel room.

 

Drinking and dry hopping a RedRye PA with Simcoe and Amarillo. Mostly drinking.

 

Haha, no I got it, just had to read it over twice. I love reading about how you always take a little from this and a little from that and capture the "true" spirit of homebrewing and make something unique (and from what I've gathered from your posts about taking homebrew competitions by storm, delicious).

 

Thanks! I am really trying to get some good local wild stuff right now to use in Saisons and Wits this summer. I will also culture the resident yeasts from the fruit skins in the same orchard and cherry tree later in the fall to see if I can use those. I love Saisons, Wilds, Sours, and Wits and just want something unique that I no one can buy from a commercial yeast maker. My hope is to get some good house cultures that will produce a good, dry, fruity, slightly tart, mildly funky beer in only a few weeks, and then will continue to develop in the bottles. My first venture into this was the blackberry and peach starter for the Lambic and it took a 1.052 OG wort to 1.006 in 3 weeks, was fruity, pineapple, touch of funk, bright lactic twang, and then like an idiot I let it age for a year and added dregs upon dregs so I don't have the original culture. Great beer, just can't use the primary strain again.

 

Bottling a rye saison, brewing a low ABV citra / galaxy IPA.

 

I'm still cleaning up my garage from my RIS. I knew I filled the fermenter too high. I had about half a gallon of trub in the bottom and filled up to the 6 gal mark. I lost a ton of beer. I overpitched and kept the temperature 3F below the lowest recommended mark for Wyeast 1084 Irish yeast. I got great fermentation, a great mess, and hopefully about 4 gallons of really good beer when it's all said and done. I won't brew for a couple more weeks. I'm out kegs and I'm waiting for the evening to warm up just a touch.

 

I may or may not attempt my Arrogant Bastard-esque brew tomorrow. I didnt get started brewing until like 330 in the afternoon last Saturday and it kicked my ass, and I spent a good portion of Sunday cleaning up stuff I just didnt feel like getting to the night before. Plus, if I brew next weekend, it will space out what I have in the kegs a bit longer so I dont run out at the same time again. Hmmm decisions decisions....

 

Tomorrow I'm leading a 3bbl brew day with my homebrew club. We are making a belgian blond ale that will be 100% primary and secondary fermented with ECY Bug Farm. 6-8 weeks in primary and then 8-14 months in a ridiculously expensive french oak barrel that previously held a rare white cuvee wine. We expect to get 50+ gallons of barrel aged sour and 15+ gallons of non-barrel aged sour when all is said and done. The batch will cost us $500 in ingredients, including over $200 worth (6400 billion cells) of bug farm!!!!!

Sunday I'll be heading down to visit my buddies at Carton Brewing and co-brew a batch I designed on their pilot system. It's gonna be pretty experimental. Not sure if it will come out great or be a complete miss. Also not sure if they will promote the batch or not. I'm sure the answer to the first question will massively influence the answer to the second question though

 

Weizenbock on Sunday if I don't have to pick up shifts due to firing MFs with bad attitudes.

 

Nothing from me this weekend. If I get the all clear from my surgeon, on Mon., I'll be brewing an as yet nailed down wheat next week/end.

Happy brewing to everyone else.