Brewing Activities (2019)

Home today, so I'm gonna brew up 6 gallons of Dubbel using my same succesful recipe from last year. Hoping to pull some more esters (Last year I did not have temp control.)

 

Brewed a 12-gal batch of 1.048ish OG pale ale this past Sunday, and split fermented with Hornindal and Simonaitis.

Maris Otter as base malt, with a bit of Vienna, munich and flaked oats. Hopped with Denali and Azacca.

 

Warm weather coming Monday so,,,, back on the whole hop ipa trail. Version 10 or so.
Bottleing the CCC stout sunday

 

Batch 100 of 2019!

4.5% hoppy Pale/Blonde/Session ale with all South African hops

 

First PicoBrew session:

Table Saison
OG/FG/IBU: 1.046 / 1.011 / 29
SRM 5
ABV 4.6%
Batch Size 1.4 Gal
Single Step Infusion Mash 156'F

1.75# Belgian Two-row Pale
0.5# White Wheat Malt
0.5# Weyermann Rye

Jarrylo 0.25oz. (60-min.)
Jarrylo 0.25oz. (15-min.)
Calypso 0.2oz. (0-min.)
Kohatu 0.2oz. (0-min.)

Lallemand Belle Saison Dry Yeast (1/2 pack)

 

Hey kind of unrelated, but I don't know where else to ask... did the 'Other Fermentables' forum get nixed? I thought I remembered seeing that, and I can't seem to find it anywhere. Was it just not getting enough posters?

 

I forget exactly why, but the Bros shut it down.

 

Assembled my floating diptube and put it to the preliminary test. It did fine with Star San. Will proceed to kegging/keg-hopping Pond Hopper IPA. Planning on centennial and mosaic.

 

Trying to sneak one last one in before the holidays.

Modernish Pilsner

Barke Pils
20% Chit
133/140/149/162/168
Sauergut for mash/KO adjustment

Blend of Saphir and American Noble Mosaic
FW/50/15/3/WP

WLP802

 

Kvream ale? Just mashed in 4 lbs Briess GoldPils Vienna, 1 lb flaked corn, and 4.8 oz of Avangard light crystal malt (SRM 8), for a 2.5 gallon batch using a kveik strain that's been in my freezer for a while. I'll drive the temp to the suggested 80F. I'll keep the hops very simple (cluster, small bittering addition) to avoid obscuring yeast contributions.

 

What, I'm the only homebrewer this week? Hope you are all having fun with your "families" while I'm busy doing all the important beer stuff...


I checked in on the Kvream ale. Background: I pitched 1 gram of the kveik strain, at 72 degrees, and raised the temp 2 degrees per day. Here we are on the fourth day, at 80 F. I took a hydrometer sample and tasted it. OG was SG = 1.007, down from 1.056.

I'm not going to kid you. This tastes weird. There is an earthy licorice flavor, on a matrix that seems like mostly pineapple juice with maybe some OJ, of course, without the sugar, so you need to stretch your imagination. Maybe my brain is finding a ghost, but I swear this leans sour. Maybe I need to get a pH meter. No one would accept that this is a cream ale. Which is fine, because I was interested in learning about the yeast. However, at this low pitching rate and high temperature, I think you would be hard-pressed to make any beer close to style. I'll probably pitch something NEIPA-esque onto the yeast cake, maybe first weekend of 2020.

 

I've noticed a hint of tartness in some clean beers brewed with Kveik strains.

 

again, not just you
adding centeniall whole hops to whole hop ipa. will be botteling monday, planning irish stout for tuesday

 

I wussed out on my most recent batch of pale ale with kveik. I planned on severely under pitching each strain, but ended up throwing the whole starter into each 6-gal batch. Now I’m left with a very clean tasting pale ale which I’m not complaining about, but have always been intrigued by a meek tablespoons worth of slurry going into each and getting some crazy esters out of it. Maybe with a quick extract batch sometime soon!

 

- Kegged up my split batch NEIPA's
- bottled various stouts
- will be brewing up a Black IIPA that worked out very well last year.

 

Request pale ale on Sunday all Columbus hops

 

Brewed an English Brown yesterday for a club comp. Plan to experiment with a hazelnut flavor addition at packaging.

 

My experiments with hazelnut extracts have been less than stellar. If you like the results, please provide details!

 

Will do. I'm going with an Amoretti hazelnut compound. I've only used a compound from them once before (apricot) and liked the flavor but found it difficult to get a consistent mix.

 

Kveik kvass. Since the I’m kettle souring with some lacto capsules and adding kveik, it’s not spontaneously fermented, so some might call it a fake kveik kvass. Starting the souring today and will kill the bugs boil, cool, and add the kveik in a few days. In addition to a couple 1lb loaves of bread, I’m using some DME for fermentables. I’ll probably spice it up during the final few minutes of the boil. Last brew for 2019.