Brewing Activities (2020)

Seen a lot of chatter lately that malted oats are actually better haze producers than flaked oats, so I thought I'd give it a try seeing as I have both on hand.

 

Some reading here: https://proximitymalt.com/all-about-oats-pre-gelatinized-raw-flaked-and-best-of-allmalted/

 

After sampling a week out, I decided to add another .75lb of smoked coconut chips to my porter. Plan to check every 3 days or so moving forward.

 

Snuck in a brew day today since the boss was out and I didn't have a lot on my desk, so to speak.

Did a dark mild, but overshot my gravity quite a bit (expected 1.036, got 1.041—93% efficiency!). Hoping my 160ish mash temp leaves me with a slightly higher FG, but we'll see.

 

Bottling a 4.8% Oatmeal Stout.
Cheers

 

Brewed that hazy I described last page today. Accidentally mashed with 1 gal less than intended, so I added another gallon post-mash but before the boil. Hit my numbers perfectly, so whatever (...after adding 8oz of sugar...).

Vic Secret and Idaho 7 are very good smelling hops.

 

Brewing a low abv sour today, similar enough to a Berliner. I will add peaches after primary fermentation that grew in my sister's yard. This is also my first time using Philly Sour, pretty interested in seeing the results.

 

Are you using the clear beer system?

 

I dunno I haven’t used it either lol. I like the transfer twice method. I haven’t done either yet, next brew day I’m going this route and was just thinking which method I want to try

 

Bottled my bitter made with verdant IPA yeast. sample tasted very promising, now to see if it drops well.

 

I tried this with pellet hops earlier this year - having the hops sit at room temp in the keg for 4 days totally ruined them. Luckily I gave it a smell before transferring beer to DH keg, but they went pretty putrid. Dumped em, did a liquid purge, added new hops with CO2 flowing, then sealed and went ahead with DH..Not saying it won't work for ya but I'd be sure to give a smell test before transfer.

 

Finally got to brew now that this heat wave is gone. GP and Munich 2 w/ Wyeast 1007. Got distracted and added the yeast to 82 deg wort. Managed to cool it to 60 in a few hours,skipped the oxygen and it finished perfect at 1.010. If it's good this may be my new technique.

 

I’ve been using this same technique for dry hopping several batches now. I’m still not completely convinced of its effectiveness though. I had real good results the first few times, but this last one seemed lacking in hop profile. I need to do a few more trial batches to be sure I guess. I’ve been putting them in an unpurged keg before hooking up to fermenter though... might need to change that.

 

Lallemand claims that it is easily out-competed by most saccharomyces strains. I have not had any contamination issues with beers I've brewed in the same Speidel plastic fermenter that housed the Philly Sour beer that I brewed.