Brewing Activities (2020)

Pitched some dry Kviek yeast into a starter wort. This yeast has been in my freezer for 21 months, so I'm looking for some evidence of activity. Depending on what I'm seeing tomorrow morning, I'll brew a cream ale.

 

Packaged the Scottish export, brewed and put the wee heavy on top of the yeast. Definitely (probably) the last brew of 2020.

Merry Christmas, see you next year!

 

Merry Christmas all ! !

 

Merry Christmas everybody!!!!!

 

Merry Christmas!

Pulled a hydro on my IPA brewed Monday... At 1.017 (from 1.058). Debating about kegging/spund either late tonight or first thing in the AM. Target FG is about 1.006-1.007, but it's moving at a rate of about .013 points per day... So I will check it again late tonight and make the final call!

Will be keg hopped with 2oz Nelson and 0.50oz Simcoe.

Also finished up my Maibock recipe for next weekend. Will make the first of two yeast starters come this weekend (2206). OG of 1.072, expected around 6.8-7.0% ABV.

 

Saw some activity from the kviek and went for it. Really, it's a hodge podge goofball brew. Probably wouldn't hit any style category well, but I had the ingredients and the voices in my head that drive me to make beer were telling me to start a new holiday tradition.

OG 1.046
SRM 6
40% Pelton
40% Metolius
12% Popcorn (!)
8% Table sugar
Styrian Aurora for 60 min, 13 ibus estimated
Sterling at 5 min, 17 ibus estimated
Mysterium Fehu Nordic 1 g pack


A few points:
-First time ever using popcorn.
-My Octoberfest experience suggests I will find metolius to be too rich for cream ale.
-

 

Sounds almost like a mini-American strong ale.

 

Could I ask you the names of all this equipment? Like 'conical fermenter', 'corny keg' etc...

 

^ this! ^ I dry beaned my 6% abv American stout with 2.5 oz espresso beans for 24 hours, and coffee flavor was amazing. First time ‘dry beaning’ for me. I used to add cold steeped coffee to the keg/bottling bucket before racking, but will be dry beaning from now on, cuz it’s just so convenient and the coffee flavor is better IMO

 

You got most of it. The 3rd thing is a CO2 tank to push everything. The fermentor brand is a Fermzilla.

 

Brewing up a GF Stout with some tweaks:

- Dialing back the roastiness a bit
- Adding oats for body
- Altering the mash schedule slightly for body
- Using more rice malt to help with lautering

 

Racked my house saison onto 3 types of fruit today. Pomelo citrus/Anise Seed, Cabernet Skins, and Albariño Grapes. All new ingredients for me, looking forward to tasting the results!

 

Brewing a pretty straight forward California Common this week:
70% 2-Row
15% Munich I
7.5% Victory
7.5% Simpsons light crystal
UK Northern brewer at 45, 30, 10, & FO
WLP810

 

Pale ale today
OG 1.048
48IBUs
85.7% TFGP
11.9% GNO
2.4% Honey malt
Merkur to bitter, El Dorado late, El Dorado and Azacca DH
Voss Kveik

 

Cool. Thanks. Looks like a nice setup and would fit into my space limitations.

 

Request beer
Imperial ipa not a favorite of mine at all so 2.5 gallons
Marris otter
l20
Carapills
Columbus @60
Chinook, centenial @15
Columbus cascade nugget @10-5
Cascade simco DH

 

Looks like you're going for a west coast (or at least not a New England) style. But, may I ask, why Carapils in a DIPA? IMO, the dilemma with a DIPA is often whether or not to use a portion of simple sugar, to avoid finishing too high.

 

Calculated my brewing for the year: 134.25 gallons, a healthy percentage of which went into long-term projects (barrels, extended aging in stainless, etc).

Adding a final 6 gallons tomorrow with a "rustic" saison featuring rye and freekeh and using the Omega C2C Farmhouse blend.

Taking a dry January (and publicly posting so y'all can help keep me accountable).