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Discussion in 'Homebrewing' started by jbakajust1, Jan 2, 2019.
Trappist Single going into the keg.
sugarin is over so brewing time is here again. brewed message recieved double ipa,,,,,tho my clamp on the imersion chiller sorta kinda failed and a 5 gal batch is now a 6.25 gal batch so not a double anymore.
I did that once. Ended up boiling off the extra water, which took about 4 hours. Sucked.
45 minute boil
3# Wheat DME, 3# Amber DME, 0.5# dark DME
0.75# C-20 steeped
0.5 oz each Hallertau and Chinook 45 min.
1 oz pellet Pacific Jade, 1 oz pellet Idaho 7 and 2 oz leaf Amarillo 45 min whirlpool ~ 165°
Safale S04 maintaining ~ 64°
3 oz Idaho 7 dry hop on day three
big party coming up, soooooo
brewing smoked magik,imperial smoked stout, sunday
centenial IPA Monday
Irish stout Tuesday
TH3 ultra light mega hhopped pale tuesday.
them will hold the bastards back.
Did a diacetyl test last weekend and ended up doing a d-rest at 63 F for 4 days, ramped up again to 68 for 3 days. Last night did another test. Didn't notice any D, so I kegged it up today. It's a helles bock fest beer tweener (og 1.059), and I am digging the Munich malt from the final gravity hydrometer sample (slimmed down a couple points, fg 1.010, est abv 6.5%)
Is this your no boil?
Restraint pays off sometimes.
Just the right amount of hop bitterness/flavor/aroma.
And Vienna once again stakes a claim for best base malt.
Fermented with WLP090 it’s almost lager-like.
Beer for people who don’t drink beer.
And people who do.
Brewed up a kolsch today. Made my first attempt a couple months ago and it was good but not great. Hoping this attempt turns out great! Made my first pastry stout last weekend and will likely move it to secondary tomorrow. Will add a lot of cacao nibs, vanilla, and cinnamon to it. Originally planned to add peppers to it as well but will likely just make a tincture to add to the last gallon at bottling
It was the base for the no-boil and the original goal was 3 hours setup to cleanup. The weather was good to boil so I succumbed.....it took 4 hrs 15 min all-in.
I would think so.....unless they're like the guy my old buddies used to run with.
Yeah I got a couple of them left, luckily they hate each other so never show up on the same day.
Kout 10 “clone” attempt. Based off as much info as I’ve been able to find on the recipe and process.
Czech Pilsner malt
2 Hour Boil
Saaz @ FW, 75, 30
Blend of 2278/2001
Plan is to pull about a gallon to krausen two other lagers. One that’s done lagering and the other that’s about to be lagered.
Brewed the CYBI BP Calico Amber clone yesterday with active starter of Wyeast 1098. I got lazy for a period and kept using dry US-05 — after brewing the LFL Double Sunshine Clone and trying it alongside Tree House Haze, man that was an eye-opener — my beer was underattenuated with that peach candy ester. Tried alongside a top-tier offering, it was clear something was off. So going back to Wyeast and starters. Also kegged Janet’s Brown Ale and my Munich Helles (W-34/70 is a different story compared to US-05 — have not had a bad experience yet) last week. Need to crank out a few more lagers before summer hits.
Racked the White IPA to a carboy to make room for one last beer before I go on a little hiatus. Six 5 gallon beers brewed in 2019 with mostly me drinking them so that's a good thing.
Amarillo Pale. Just pale malt plus a drop of C20 and Carapils. Used the extra packet of SD Super I had in the fridge with no starter but I think it will attenuate just fine even at 1.056. Six oz of Amarillo pellets, mostly late. Easy drinker. Looks darker in the pic than it actually is. SRM of 5.
I'll be passion fruiting my berliner tomorrow, bottling a barleywine and brewing a citrus saison (2 tablespoons of zest and 1 cup of juice added at whirlpool).
Came up with a easier way to bottle. I have the co2 hooked up at the top that i turn on/off when needed and the filter keeps most of the junk out. Also trying the sugar cubes so we'll see how it turns out.
Took a swing at my first big stout last night. Aiming for one of the more modern big bodied beers. Degassed a Double Shot this week and FG was 1.045 for a 8.8% beer. I’ve gotten similar reading from Trilliums beers in that ABV range as well.
Simpson’s Medium Crystal
Bairds Dark Crystal
Baird’s Dark Chocolate
3 Hour boil
4ml hopshot at 90
1oz Coava coffee at 180
Depending on how it turns out it will be some
amount of maple syrup and the end of fermentation. Plan is to take some super dark grade and reduce it way down. Probably some more coffee in conditioning as well.
Bottled 3 gallons of a sour aged on black currants today.
Plan to brew in the next couple days as well. This one will be a kettle sour with guava purée and orange peel. Souring in the form of Goodbelly. Also adding lactose for more body and some residual sweetness.
Tomorrow I'm brewing up yet another GF pale ale. I'm building off of what I've learned from my SMaSH brews and adding 10% buckwheat to see what flavor it offers and it's effect on body and head retention. Enigma/BRY-97.
On Saturday, I'm brewing up a 1 gallon batch of a GF Porter. Upping the dark malts and adding some oats to get more roasted flavor and a bit more body.
Small experimental batch today.
IPA of sorts with a blend of QA23 wine yeast and a few Brett strains. Really test out this whole biotransformation thing.
My plans are always fluid, so instead of the Pils I planned to brew this weekend, I am starting my Apricot and Mango Sour today… Pils/Wheat grist to OG of 1.045 or so. Will sour with Goodbelly until Sunday, in which I will do the boil/chill and ferment out with US-05. Will also have 1# of Lactose in this one, added during the boil. Will add about 1-2 IBU worth of Exp. Stonefruit (1/2oz at flameout).
Before it reaches FG, will move into a keg on top of 3# of Apricot and 2-3# of Champagne Mango puree, additional lactic acid to reach my desired pH and allow to ferment (and spund) in the keg before chilling/serving.
Excited to see how this one turns out. Did one sour before (Raspberry) and was quite awesome.
Brewing an AG ESB, if all works
4.4% using Fuggles and 1318 yeast
Pushing my Porter brew to next week. Instead, today I'm gonna brew up a classic Cascade Pale Ale. Also, bottling the passion fruit Wit.
Heating the strike water and crushed the grains: 60% Golden Promise and 40% pilsner malt. Will split the batch, half saison and half blonde.
Dunkel Weisse using pils,wheat malt,spelt,carabohemian,carawheat and choc wheat. The Mangrove M-20 looks good so far.
Here's my latest IIPA, first double I've made. Came out really, really good. Columbus to bitter. Centennial/Amarillo in kettle. Mosaic/Centennial/Amarillo cryo in WP and DH. Couple things I'd change is mix the cryo with T90 pellets. They're almost too clean for my taste. It was also 90% 2-row/10% vienna. I think I'd bump up the vienna up to 20%-ish. Not really getting many miles out of it.
As for new brews, it is my dad's birthday this week. So Saturday we brewed an amber which is his favor beer. 2-row, carastan, British 77L, and some biscuit. We pulled about 2 quarts and boiled it down for increase complexity. The boiled down wort tasted like malty caramel. Pretty amazing and really excited to get this one in the keg. Should come in right around 5.3% abv so perfect!
Another homespun recipe I brewed this weekend.
I used the grain bill from my favorite local, La Cumbres Elevated.
I was expecting a bit higher on the OG, but it came in at 1.068
14 lbs canadian superior malt
1 rahr white wheat
1 Briess Caracrystal Wheat Malt
1 Weyermann Caramunich I Malt
1 Bairds Carastan Malt
6.5 Gallon water to mash
14 grams gypsum on mash
9 grams gypsum in sparge
7 gallon boil size
Carrageenan tab at 5 minutes
Whirl pool 25 minutes
Extract 5ml at 90 mins
.5 mosiac cryo at 90 mins
2 oz strata and medusa at 5 min
2 oz strata Medusa at flame out
1 oz whole cone Simcoe at flame out
.5 oz Amarillo at 200 deg
.5 oz centennial at 200
.5 oz Chinook at 200
1oz Simcoe at 180
1oz strata at 180
.5 Chinook at 180
1.5 strata at 10 days
1.5 Medusa at 10 days
.5 mosiac cryo at 14 days
1 oz columbus at 14 days
1 oz Nelson at 14
Yes I like big hoppy beers!
I have a Heady Topper clone that I just added my 2nd dry hop to. Ill bottle that on day 25 I believe.
Ordered the labels too
While technically not homebrewing, I had a great brew day today. I was invited by my friends at TailGate Brewery to do a Pro-Am collab. I planned the recipe with their head brewer a few weeks ago. We brewed a West Coast IPA (2 turns) on their 8 bbl system and made a game-time decision to ferment with Kveik, pitching at 85 (!). Standard grain bill plus some Carapils Copper Malt for color. Hops included Simcoe, Amarillo, and Citra. Damn that was fun.
Really cool to see how they pitch yeast using a completely closed system.
Just a quick update on the Kveik. OG was 13 P and it's now at 2.3 P after 24 hours. Amazing.
Now that you have experience would you start a Brewery.
If I were younger, maybe. Definitely would be a LOT of work and a huge commitment with little payoff at least at first.
I'm content with my current job and enjoy the hobby immensely, so no.
Got my sour into a keg this morning about 10 days after brewing it, still about 4 points from FG. All fruit went right into the keg so it will be spunding/carbonating the next week or so. I used three pounds of Apricot puree and then about 7 fresh mangos juiced.
Sour had a pH of 3.3, give or take into the keg. 5.1% ABV. Has a pound of lactose in it, as well. FG of 1.015 (result of FFT).
Should be on within 2 or 3 weeks. Looking forward to this one. It's been too long since I have done a sour!
I brewed a cherry wit last weekend for a club event. I used Mahlab late in the boil which was a total unknown as I've had zero exposure to it in the past. I'm planning to add cherry concentrate at some point, but I took a sample today and was pleasantly surprised. It smelled and tasted a bit like a cherry flavored cookie, dare I say a pastry wit. Anyway, brewed this with the intent of a low abv, red wine looking beer to get crushed at an outdoor club event I can't even attend and am now looking forward to drinking some myself.
Last day of vacation, so brew time...
Today is a GF NEIPA with a blend of Galaxy, Amarillo & Simcoe. In a few weeks, I'll have 3 beers in which I changed one ingredient in the grain bill in hopes of seeing what each contributes to flavor, body and head retention.
Brewed a gose over the long weekend. Mashed on Thursday night, hit it with Goodbelly juice and let it stew for 48 hours. Did a 30 minute boil on Saturday night. Plan was to produce 6 gals at 1.047 OG. Ended up with 5 gals at 1.054 OG
Anyway, split it into two carboys and added WyEast German Ale yeast (1007). After primary is about finished, I'll add a few pounds of blackberries and blueberries to one, and give the other a "lemon meringue" treatment -- meyer lemon juice & zest, lactose, and maybe a lil vanilla?
Saturday I whipped through a laid back and simple brewday. 4# Vienna, 2# Vienna Rye Malt, 3oz Columbus in the WP, 20 minute boil, left the Columbus in and put the lid on, left to chill until the next morning. Racked 5 gallons of 1.031 OG wort into my bucket with my Nectarine Blossom yeast at 84*F, rocking away with in hours. I will keg it up next weekend. Should be a nice, easy drinking, aromatic Saison at 3.7% ABV, perfect for working in the yard on the warm days ahead. Calling this one Let Me Ryed.
A search suggests you're coming up on two years since wrangling that yeast
What generation is this, or did you snag some more in 2018?
Continuing to pitch and repitch. This batch actually got a fresh pitch from when it was at Gen 4. I got sloppy on saving yeast and not marking it. Didn't want to risk pitching the wrong yeast so I grabbed a vial I had stashed away and woke it up. If I would have marked the saved yeast from the previous batch I would be on Gen 7 or 8 now.
Bottleing brown ale and a west coast ipa