Brewing Activities (2021)

Discussion in 'Homebrewing' started by wasatchback, Jan 1, 2021.

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  1. Jasonja1474

    Jasonja1474 Aspirant (207) Oct 15, 2018 Tennessee
    Trader

    Just wanted to add that the Oud Brune finally formed a krausen and is bubbling away. It took 5 days and that white Pellicle film formed first so I was confused. Seems all good for now. [​IMG]
     
    butterygold, Davl22, Eggman20 and 6 others like this.
  2. Supergenious

    Supergenious Disciple (398) May 9, 2011 Michigan

    It won’t hurt to throw in a pack of dry yeast. That is if you don’t see activity soon. Fermentis T-58 would be a good choice for this situation. IMHO most commercial sour blends are a waste of money. I’ve had great results with co-pitching a clean ale yeast with dregs from commercial sour beers. Jolly Pumpkin is my personal favorite.
     
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  3. skleice

    skleice Aspirant (299) Aug 6, 2015 Connecticut

    Brewing my gluten free adaptation of the Averagely Perfect American Brown Ale. I brewed this last year and loved it, so I'm hoping to replicate those results.

    American Roasted Millet
    Biscuit Rice
    18L Rice
    Pale Buckwheat
    Caramel Millet 120L
    James' Brown Rice

    Centennial
    Willamette
    Magnum

    S-04 @ 62°
     
    #803 skleice, Oct 23, 2021
    Last edited: Oct 23, 2021
  4. butterygold

    butterygold Initiate (50) May 12, 2020 Spain

    Bottled a repeat of my very first successful beer - a west coast IPA with Chinook, Cascade and Citra. Something happened during the boil and I had to add water afterwards to get the OG to where I wanted it. Nailed that, but the target FG was 1019 and it came in at 1012, making this bad boy a hefty 7.6% ABV (was aiming for 7%).
    First time working with kveik. One thing I have to say about it is that it left a dense, clean yeast cake at the bottom of the fermenter and the beer came out nice and clear.

    A beautiful fall day here. Enjoy!
     
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  5. GormBrewhouse

    GormBrewhouse Zealot (536) Jun 24, 2015 Vermont

    Brewed a Irish stout Saturday. Gonna use the yeast cake for a IRS later.
    Whole hop ipa tomorrow, heavy in the nugget and chinook
     
    SABERG, butterygold, Davl22 and 4 others like this.
  6. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    Started crashing my imperial stout, which ended up at 1.028 from 1.115. Right around 11-12%. Samples taste really nice. Definitely thicc.

    Also posted about my festbier, which came out beautifully. Still a few things I want to improve for next time, but overall I'm jazzed to have come so close to the mark on the first try.
     
    SABERG, Lukass, butterygold and 7 others like this.
  7. GormBrewhouse

    GormBrewhouse Zealot (536) Jun 24, 2015 Vermont

    Crashing Irish stout, kinda it’s cold last night
     
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  8. butterygold

    butterygold Initiate (50) May 12, 2020 Spain

    Another version 2.0: cranberry saison. Used Philly Sour this time instead of saison yeast. Will add crushed, frozen cranberries to the fermenter in 5 days or so. The holiday lineup is complete: IPA, pumpkin beer, this one and cellared imperial stout from last year.
     
  9. Hanglow

    Hanglow Champion (832) Feb 18, 2012 Scotland

    Following the failure of my hop crop I have pulled up as much of the hallertau as I can and planted a newly bought First Gold in another spot in the allotment. Decided that a dwarf hop would be best, and it has better disease resistance. Now the wait...

    Also I have a classic enamel stripping AIPA to brew, just need to find the time
     
  10. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    Philly Sour's not really gonna make a saison, but it'll be a tasty beer!
     
  11. butterygold

    butterygold Initiate (50) May 12, 2020 Spain

    Yeah, I hesitated to write that. It's the same recipe as last year's cranberry saison with Philly Sour.
     
  12. pants678

    pants678 Savant (938) Jan 26, 2009 California
    Trader

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  13. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    Most wing cappers include a reversible metal plate. One side is for normal bottles (26mm) and the other is for the wide-neck thick bottles (29mm). Try using some pliers to pull it out and reverse it.
     
  14. pants678

    pants678 Savant (938) Jan 26, 2009 California
    Trader

    Only thing I can adjust is the metal "bell" around the magnet. Am I missing the plate you're referring to?

    Bottle capper

    [EDIT] The plates on the sides, I see! I'm taking the pliers to them now. Maybe there's a trick to getting them to release...
     
    #814 pants678, Nov 1, 2021
    Last edited: Nov 1, 2021
  15. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    There's a little bump on the metal plates that slots into a divot in the plastic. It's pretty annoying but if you wiggle enough you'll get it out. I sometimes use a flat-head screwdriver to get some clearance with one hand while using pliers in the other hand.
     
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  16. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    (It was actually so annoying I ended up getting an extra wing capper so one is just dedicated to Belgian bottles.)
     
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  17. pants678

    pants678 Savant (938) Jan 26, 2009 California
    Trader

    I substituted flat-head for butter knife and wedged that between plastic and metal then it wasn't that difficult to pull them out with pliers. Thanks! Bottles capped!
     
  18. Lukass

    Lukass Meyvn (1,408) Dec 16, 2012 Ohio
    Society

    Another SMaSH beer in the works. Golden Promise and HBC-630. Fermenting with US-05 and the other half with Lutra.
     
  19. Supergenious

    Supergenious Disciple (398) May 9, 2011 Michigan

    Brewing up the AP Kolsch tomorrow. A few minor tweaks- increase mash temp, slightly higher SG, and a little different hop schedule.
     
  20. wasatchback

    wasatchback Devotee (412) Jan 12, 2014 Tajikistan
    Trader

    Thought I’d chime in here after seeing this post on the AP Kölsch.

    I think I ended up homebrewing a Kölsch 22 times between 2019 and when we opened our brewery a few months ago. Turns out another small business owner in our complex is in Cologne twice a year as his wife is from there so had the fortune to drink some very fresh Kölsch that he’s smuggled back for me in his luggage.

    Kölsch was the 2nd or 3rd beer we brewed at our brewery and will be a constant going forward that’s for sure. It’s our best selling beer. We only serve it in a 0.3L Stange, and we’ve gotten tons of great feedback on it from folks that have spent time in Cologne as well as those just looking for a really easy drinking beer.

    I tried every yeast under the sun. 2565, 2575, 029, 003, all the dry options, 1007, Gigayeast (RIP) Kolsch, even VT ale at 56, etc but really found what I was looking for in the East Coast Yeast Kolschbier strain. Really beautiful white wine like character but floccs much better than 2565. We don’t ferment it super cold, maybe 62, and it attenuates quickly. We ended up using it in a little pale ale with Nelson and Motueka as well as an Alt. Both beers turned out really well.

    The key component for us though was finding Ireks malt. I had never experienced that really authentic “German malt” flavor in any German beer I’d made previously (with as many Lodo techniques as I could). Then I found Ireks and we will probably never go back to Weyermann for any Continental style. Their Vienna is especially mind blowing.

    if anyone cares the recipe is:

    Ireks Pils
    15% Ireks Vienna
    2% Ireks Sour malt
    145, 154, 162, 168
    Perle @ 70, Tett @ 20 (22ish IBUs)
    1.046/1.009
    Spunded for as much carb as our tanks could handle.

    5 weeks of lagering

    [​IMG]

    Been a while since I posted. Hope everyone is well.
     
  21. Brewday

    Brewday Initiate (169) Dec 25, 2015 New York

    Finally got to brew. Dam kidney stones are messing me up. Did a double brew to make up so I threw this together.

    [​IMG]
     
  22. OddNotion

    OddNotion Defender (600) Nov 1, 2009 New Jersey

    Brewing for the first time in at least a month, wife and I just had our first baby about 2 weeks ago and free time is hard to find these days.

    Brewing an NEIPA using Omega Cosmic Punch for the first time. Added 2oz of Cascade to the mash to see if that helps with the thiol precursors. Hotside and dry hops will be a mix of Citra and Idaho 7.
     
  23. skleice

    skleice Aspirant (299) Aug 6, 2015 Connecticut

    Brewing a gluten free milk stout with candy cap mushrooms today. It's my first time trying the mushrooms out, but hopefully I can pull a nice maple flavor from them. Also giving HBC 472 a try which should impart some oak, bourbon, coconut, vanilla, fruit notes...we shall see. Kegging a brown ale as well.

    4L rice
    Pale buckwheat
    Caramel millet 240L
    Caramel millet 90L
    James' Brown Rice
    Oats
    Dark Rice
    Lactose
    Candy Cap mushshrooms

    HBC 472
    Magnum

    Verdant
     
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  24. GormBrewhouse

    GormBrewhouse Zealot (536) Jun 24, 2015 Vermont

    Excellent save , well done
     
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  25. MrOH

    MrOH Poo-Bah (1,991) Jul 5, 2010 Malta
    Society

    Bottled rye porter and sampled amber rye saison yesterday. Rye porter is pretty much what I wanted: smooth chocolate and big mouthfeel (1.020FG from 1.065). Saison has spent just under two months on apple brandy soaked oak and brett. Pumpernickel, pomme fruits, earthy spice, and old leather, oak comes through on the finish. Bottling it next week.
     
  26. Prep8611

    Prep8611 Disciple (300) Aug 22, 2014 New Jersey

    Made a tripel. Pilsner, acid malt, table sugar. filtered tap water with a campden tab.
    Mashed 148 for one hour. Boiled with 1oz sterling at 60, saaz at 15, sweet orange peel at flameout. Fermented with omega west ale strain at 70. :yawn:
     
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  27. Jasonja1474

    Jasonja1474 Aspirant (207) Oct 15, 2018 Tennessee
    Trader

    [​IMG] [​IMG] Transferred the Oud Brune to a keg from the fermentor today after cold crashing. It didn’t finish as low as I though it would but I did mash high. It has a nice level of acidity. I put over a pound of dates and a handful of raisins in the keg and mason jar full of whisky wood chips and a few ounces of Woodford Reserve. I had a enough left to bottle a few in some Belgian bottles and put some dates/raisins/barrel chips in one and left one plain just to compare. Not sure how long to let these sit. I’m hoping they get more acidic but not sure if they will or not?
     
  28. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    Waking up my Nectarine Blossom yeast for an Imperial Witbier this weekend. German Pils, German Wheat, Flaked Oats, Bobek, Coriander, Orange Peel. Aiming for 6.7% ABV 19IBUs. Probably going to pull off 1 gallon of wort prior to hopping, add L plantarum, and let it sour for a couple days, boil and add back to the main batch.
     
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  29. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    Congrats man! I remember one of my first brewdays after my first son was born. Had him in his carseat in the garage with me, just chilling on the giant brew counter I had while I mashed, boiled, chilled. Just chillin with dad and playing with his toys.
     
  30. Beer_Life

    Beer_Life Initiate (25) Dec 5, 2020 New York

    I didn't intend it, but it turns out my daughter has the same name as a hop variety, so I am looking forward to brewing a single-hop beer with her someday. Sadly it's not going to happen anytime soon, I'm in awe of anyone who has time to brew with a little one in the house.
     
  31. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    It definitely gets tougher. I am not exactly proud of the amount of time my boys spent watching movies while daddy brewed. It took me nearly 8 years to finally look at my brewing and ask "what do I actually need to brew great beer, how much time does it actually take, and what is just extra fluff that the "brew world" tells me I need but I don't?" I am able to brew in my kitchen now with minimal effort and time. Now if I could just get my equipment to clean itself...
     
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  32. Jasonja1474

    Jasonja1474 Aspirant (207) Oct 15, 2018 Tennessee
    Trader

    Do you let the Nectarine Yeast get a good fermentation going before adding back to the fermentor?
     
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  33. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    I pitch my Nectarine Blossom yeast at 75-80*F and let it rip for about 3 days, bump up 80-82 after 3 days, then bump again to 85 for 5-7 days. Finishes between 1.003-1.005 no matter what I throw at it. I'll add in the lacto only portion at that first bump up.
     
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  34. Applecrew135

    Applecrew135 Initiate (52) Jul 18, 2012 Pennsylvania

    I'll be brewing the Averagely Perfect Dubbel tomorrow. I was going to brew this as is, but decided to back off the IBU's to 20. Then the mis-step: I had a brain fart while I was making my order and wound up with D-180 instead of D-90 candi syrup. Going to go with what I have. Fermenting with WLP-530; going to pitch around 65 and then ramp it up to 75 over a few days.

    My first go at this style, so I don't really know what to expect. Will know more around the Christmas holidays when I start sampling it.
     
  35. skleice

    skleice Aspirant (299) Aug 6, 2015 Connecticut

    Brewing a quick gf IPA for Thanksgiving and bottling a milletwine that has been aging for 6 months in the basement.

    4L Rice
    Crystal Rice
    Quinoa
    Dextrose

    Cascade, Centennial & Amarillo
    Columbus bittering

    Voss Kveik @ 100°
     
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  36. Davl22

    Davl22 Disciple (357) Sep 27, 2011 New Hampshire
    Trader

    Really interested to hear back on the Milletwine. How is it tasting so far?
     
  37. deadwolfbones

    deadwolfbones Devotee (454) Jun 21, 2014 Oregon
    Society

    Thanks for this! I'm gonna seek out and try the Ireks (looks like TX Brewing has it). ECY21 seems to be out of stock everywhere, though. Do you have any opinions on the Omega Kolsch strains? (Or would you be willing to mail me a jar of ECY21, lol?)
     
    riptorn likes this.
  38. Lukass

    Lukass Meyvn (1,408) Dec 16, 2012 Ohio
    Society

    great to see back around here @jbakajust1 !
     
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  39. wasatchback

    wasatchback Devotee (412) Jan 12, 2014 Tajikistan
    Trader

    The Omega strains are just the same strains available from Wyeast and White Labs (2565, 029).

    We can’t run 3 strains just yet so we’re rotating between Lager and Kolsch. We’ve got a few more brews with our lager yeast before we bring the Kolsch back. Happy to send you some then.

    FermentedNJ is the only place that gets ECY drops anymore. Sign up for their mailing list or send them an email. Super small shop and incredibly good customer service. They can give you a heads up when the next drop is going to happen.
     
  40. Davl22

    Davl22 Disciple (357) Sep 27, 2011 New Hampshire
    Trader

    [​IMG]

    Transferred my house saison onto some fruit today. Peach/Lychee, Barbera Grapes, and leaving a gallon to start up a fresh solera sour for blending.
     
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