Brewing Activities (2020)

Kegged the IPA I brewed on last Monday and fermented with Bootleg Biology’s Oslo Kveik yeast. Dry hopped it with 1oz each of Citra and Amarillo hops for 3 days. Smelled like pineapple while kegging and was able to bottle about 12 bottles. I wasn’t sure “again” how much I should prime the bottles since the beer was already carbed. So I went ahead and dosed each bottle with one cube of sugar so we’ll see what happens. I put them out in the garage where’s it’s warm for the yeast and so that if they pop I won’t be in the dog house lol. I’ll make sure to open them outside as well. Also this was my first pressure transfer to a keg so I super hoppy about that once it chills for a few days I’ll post some beautiful beer in a glass pics!! Here’s a quick pic of my son bottle feeding Brutus. His Daddy is a big ole bull so hopefully he will be too.

 

Brewing an IPA w/ Columbus, Simcoe, Centennial & Citra. US-05.

Also bottling a Saison that's been sitting on blueberries and prepped my keg to closed transfer the Galaxy/Sabro NEIPA.

 

Planning to do a NEIPA (with Kveik) this week:
Golden Promise, caravienne, and flaked oats.
1/2 lb Vic Secret plus several ounces of left over Sabro and Azacca.
Hornindal (direct pitch).

 

Bottled the third run of a Maris Otter Styrian Golding smash on Sunday. The gravity sample had the desired aroma and taste, notes of wine and hay.

 

Just got this pubbed at the NYT/Wirecutter: https://www.nytimes.com/wirecutter/blog/brew-beer-at-home/

 

4 day update on #599. Invert beer is down to 1.015 and brown sugar beer to 1.013. I really can't taste a difference in the wort, so maybe the invert sugar thing is a myth. Both have a hint of diacetyl that I will have to make go away, and a pleasant stone fruit plum wine ester character that I wouldn't mind keeping around. That info may be of interest to others who may be thinking about Lallemand NEIPA dry yeast. In this case, I am using it with an English style and did not amp up hops the way you would in an NEIPA. Perhaps that would obscure the ester character or lead to some sort of biotransformation thing that everyone likes to talk about.

 

Brewing up a gluten free Cream Ale today. A style I've never brewed and rarely drank when I could. But, I want to brew something new and something crushable for the summer heat.

Rice
Grits
Sugar
Liberty hops
US-05

 

This came out really well post-dry-hop. Down to 1.015ish and ultra tropical. The coconut doesn't taste fake, which was my primary concern. (It also doesn't taste like it would if you just added coconut flakes to the fermenter—probably something in the ballpark of the extracts some breweries use.) Gonna crash for a few days and keg early next week.

 

Mashed into the biggest beer I brew each year. A big imperial stout I tap in fall, this one, with an expected OG of between 1.10 to 1.20.

About 27lb of grain and a 1.1 grist/water ratio maximizes my mash tun. Will be performing a 3hr boil on this one!

 

Just wrapped up the stout... Chilled, oxygenated and now in the ferm chamber at 65F. Pitched WLP002 for this one this year.

Final OG was 1.114!

Will be adding another dose of O2 in a few hours. Have the blow off ready...

 

Preparing a Fathers day SMaSH
First time in that format
11# Vienna
1 oz Centennial .5 @60 - .5 @20
Wyeast 1056

Do good
Be well

 

Today I:

1. Brewed my first attempt at an "Italian pilsner": 6# German pils, 5.6oz Munich, 28 IBU Magnum at 90 mins, 7 IBU Tettnanger at 10 mins, will dry hop with another couple ounces of Tett. 1.045 OG.
2. Kegged the landlord's double IPA.
3. Crashed the coconut Cheerios IPA.
4. Put a golden sour I made in October onto 10lbs of peaches.
5. Sampled a Brett Belgian golden strong I've had going in a 2nd use barrel for 7 months. It's coming along nicely! The pedio ropiness it had has dissipated and it's really coming into its own. Could use more Brett character though.
6. Dumped a kveik ale I made earlier this month that went sideways on my (big time medicinal off flavors).

 

Big week planned
Irish stout, message recieved adj, chocolate raspberry stout and a ground hop pale. Rockin

 

SMaSh underway
Hit the numbers going into the boil
Drinking last effort Rye IPA
Cheers

 

Landlord's IIPA is freaking incredible. Sad I have to give this one away.

 

Add a johns ow house pale to this weeks brew schedule, better half
Is requesting, an I don't wanna fail.

 

My thoughts when I make something good and promised I’d share with friends

 

In honor of @MrOH I'm brewing a Citra & Mosaic NEIPA
Gonna ferment this one with Voss Kveik.

Also:
Bottling the American Stout and gonna break out the beer gun to bottle some of the kegged Galaxy/Sabro IPA to take on vacation.

Dry hopping the Strata & Ekuanot IPA & crashing the West Coast IPA.

Cream ale is still happily bubbling away. Busy month, but I'll have a nice inventory to enjoy.