Brewing Activities (2019)

I'm currently taking a break about halfway thru mashing the Sierra Nevada 'Resilience' recipe for a 5 gallon batch. I've wanted to brew this one for a while now, so it's nice to finally have reached it in the queue.

 

Bottling weekend for me. Dark mild today and IPA tomorrow. Also making up a starter of WY 1275 for an upcoming bitter.

Cheers

 

Kegging my all Strata WC IIPA, gonna lager it for a while I think.

Starting to slowly step down my Czech Pils.

Brewed a Strata/HBC692 WC IIPA yesterday.

Gonna transfer half a 3724/Hornindal Saison to a keg and cold condition for a month before bottling. The other 2 gallons will get split off for some more Brett secondary ferments.

Hopefully bottle a robust porter that’s been cold conditioning for a while too.

Busy week

Maybe another batch of Kölsch in there somewhere too.

 

Brewing up my first comp beer.
California State Fair. Go big or go home!
NEIPA(naturally) Entering it in as 21B7.
Two Row, Flaked Oats, and Honey Malt,
All Citra and WY1318.
Super Bowl, brewing and Dumpstaphunk flowing through the speakers!

 

Dear learned brewers, masters of the mash, scions of the spigot, wizards of the whirlpool and heroes of the hopback.

So I read an "article" on nonezymatic brewing by Briess for making low ABV beers with a lot of malt flavour. I think it looks very interesting, but I am having trouble finding any reports on results. Has anyone in here tried this? I was thinking to ea clone of Zombie dust to test this out, but any advice would be very welcome before I test it out. Will there be any point in adding salts for example? I have very soft surface water with low carbonate. I had no trouble when I was extract brewing, but needed a few (a lot) batches to dial in my salts.

Article by Briess
http://blog.brewingwithbriess.com/c...onents-and-their-use-in-brewing-applications/

 

Brewed up the Festbier yesterday… Super smooth brewday, got better efficiency than expected resulting in a 1.057 OG (target 1.052). Grist was 69% Barke Pils, 17% Vienna, 9% Munich I, 3% Carahell and 2% Acidulated. Hopped to 24 IBU with Hallertau Magnum, Hersbrucker and Tettnanger. Pitched WLP830 at 44F, fermenting at 48F.

Won't be brewing for another two weeks or so, when I do my next lager of some sort (likely a Pils).

 

Just finished up 10 gallons of a blonde ale with HMF. 5 gallons got US-05, 5 gallons hot dried kveik flakes. First time using flakes so I’m looking forwarding to seeing the results.

Grist was 2row, C10, white wheat. Bittered with columbus and HMF at ten minutes left in the boil.

 

Which kveik did you use. Did some reading on these and it's some crazy stuff.

 

https://www.brewersfriend.com/homebrew/recipe/view/771056/cryo-ipa

 

Burton ultra light Friday
8 lb marris otter
.5 lb Munich L10
.5 L10
1 oz perle @ 60
.5 perle @ 5
Notty yeast

 

I’ve pretty much stuck with Hornindal. I’m still leaning a lot about it.

 

Nice article if you haven't read it yet. http://www.garshol.priv.no/blog/393.html

 

How are you going to drink this. You're about 150 ibus over.

 

Ya I’ve read that article like 3-4 times. He’s pretty active on reddit and a really nice guy who will answer questions.

 

Over what?

 

I am investigating use of a broken old chest freezer to do a variant on the Son of Fermentation Chamber design. Currently seems to be doing ok in the proof of concept stage. Maybe there will be a Maibock in the near future. It will be easier to pull off sooner rather than later, because I can use the ambient outdoor temp to freeze the water required. Come, summer, I don't know that I could rotate enough water through my working kitchen freezer to make it efficient.

 

Fuckn astronaut dude!

 

Modernish IPA tonight

10lb Rahr 2 Row
4lb Admiral Gallagher’s Best pale
5oz honey
12oz carafoam
5oz Acidulated
5ml hopshot @ 60
1oz Calypso @ 10
2oz Galaxy, 2oz Southern Passion @ FO
.5oz Nugget @ 170
WP for 10
Imperial Tartan

Mash pH 5.41, Sparge pH 5.3
Preboil pH 5.4
2ml lactic @60
2ml lactic @FO

1gpg Gypsum, .3gpg CaCl, .2 gpg MgSo4, .3gpg NaCl

Sparge water gypsum additions in the kettle

1.064/1.015 target

Helles Spezial tomorrow hopefully. Tried to make some Sauergut last night, hopefully it’s ready by tomorrow. Brevis culture I’ve had going for a while but haven’t fed it in a month or so.

 

Over what a normal neipa is which is around 20-80 ibus and your recipe has 200.

 

IBU is just a number
I'm not so concerned about the style
also the bittering hop "only" contributes to 69 IBU