Brewing Activities (2020)

Me too! I have to say that so far I'm a huge fan. My efficiency went through the roof (over 100% based on my typical extraction). I ended up leaving wort in the kettle and diluting what went into the fermenter. The brew day was also shorter and simpler than my normal process. We'll see how it ferments out...

For anybody that's curious about Ondea Pro enzyme

https://www.glutenfreehomebrewing.com/BLOG/130/Introduction-To-Ondea-Pro-Liquid-Enzyme-Complex.php

 

Read the article. Very informative. If I was going to mash this recipe in system like the grainfather and want a finale volume of 3.5 gallons for fermentation, would you know what my water volume for the mash/sparse would be? Would the whole 4gallons be ok with the grain bill? Thinking about try this recipe out. I guess I could put it in the Brewfather app.

 

I use the Robobrew, which is similar to the Grainfather, but I took out the malt pipe and use a BIAB bag instead.

I think you could easily do a full volume mash in the Grainfather, though. That's what I did and it fit just fine. If you're uncertain, then yeah I'd check out the Grainfather app or the Priceless BIAB water calculator (I use it for every batch I make).

Unfortunately, I can't tell you what your water volumes should be, because everyone's system has a different boil-off rate. You need to boil some water in yours and figure out what it is for your specific system. You also need to figure out your grain absorption rate. Mine is super low because I squeeze the hell out of my bag, but yours is probably higher if you just sparge.

 

^This
@Jasonja1474 if you want to reliably hit your intended batch volumes and gravities, you'll need to dial in some basic system parameters, regardless of what software you use.

 

Got a starter going for a saison. Using Omega Saisonstein's Monster for the first time.

 

Brewing a sMasH beer in the next day or two for a club competition. Going to do a hoppy Pilsner:
Weyermann pils
1/2 lb Idaho 7
W34/70

Trying a new dry hop technique too. One that was mentioned by @wasatchback a while back. Where hops are added to empty keg and purged by fermentation, then rack said beer to keg upon completion of fermentation.

 

I like the dry hop idea!

 

Brewed a Rye IPA for my first brew of the year, with lots of Columbus and Simcoe. Hoping to get back into the swing of brewing more frequently! Cheers

 

DH double jack brew

 

Kegged the New Years Imperial Stout and added vanilla tincture and bourbon soaked in oak cubes. Then just finished brewing an IPA for a Super Bowl party. Used Kveik for a quick turnaround.

 

Finally bottled Smoked Foreign Stout that's been sitting on bourbon soaked oak spiral for a year+. Flavor is insane- all the flavors you expect from boubon, plus smoke and roast. I'm figuring my whisky drinker friends will really like it, but it seems like a here or there winter dram for me.

 

Smoked foreign Stout. That sounds awsum. That's my next brew after I get off da pager.

 

https://www.beeradvocate.com/community/threads/brewing-activities-2019.601015/page-15#post-6551705
https://www.beeradvocate.com/community/threads/brewing-activities-2019.601015/page-17#post-6572628

 

My new LODO technique, the Persistent Starsan Bubble.

 

Thanks ripper, not smokin my own for this batch but do have a few lbs of smoked malt.

 

I enjoyed this yeast when I used it in the late summer. The beer came out tasting a bit like very well-attenuated witbier.

 

Update: I tapped the two different kegs yesterday. They seem to be conditioned and ready, 10 days brewing to drinking. They came out really nice, both have the orangeness that people describe. The one I fermented at 86F (30C) has a slight clove phenol, more apparent in the nose than the taste. The one I let free fall from 86F to RT is definitely cleaner, no noticeable phenols to me, and still has the orangeness. I plan to get a few friends over to see how they do in a triangle test. I am really impressed, it has lived up to some of the hype so far.

This has led be to plan to explore a few more varieties.

 

Bottle a Northern England Brown Ale today.
Used WL London Ale yeast and added 2Ibs of honey at flame out. Thanks to @VikeMan for his help during fermentation. Can’t wait for it to carbonate and post one what are drinking now.

 

Bottled my Simcoe/Sabro Black IPA last night. Gave it a double dose of dry hops and it was tasting and smelling great. Now all of my non-barrel fermentors are empty so it's time to start brewing again. Next up is the AP Dubbel up on Saturday.