Brewing Activities (2021)

Thanks, it makes filling a keg very easy while minimizing oxygen pickup, at least past what has been done through the barrel, which is also fully covered in wax, minus the heads.

Interesting idea, I have never brewed an English IPA. Did you brew it differently at all because you were putting it in a barrel? For instance, I made my Barleywine a little more bitter and skipped the dry hopping that I had done with the original version.

 

Thanks a lot, I will give something like this a shot. For the invert, did you make your own or buy something commercially available?

 

Second batch of Oktoberfest is done. Kegged it today and blended it 50/50 with the first batch. It’ll sit now until Sept.25th for the Hoppy Possum festival. Had enough left to bottle a 9pk and pour a pint fresh out of the fermzilla. It was slightly carbed from the spuding valve I put on towards the end. Feels like a winner!! I only got to let this one cold crash for 2.5 days. So it isn’t as clear as the first. I have to brew a Belgian Blonde ale tonight for the homebrew club barrel fill in 3 weeks. Magus Joseph barrel.

 

Brewing up a Belgian blonde ale for the Joshep Magnus barrel. So stankin hot today. Hotter than a far cracker lol. My wife is hanging with me on this brew so had to add another seat. Cheers yall

 

I don’t think so. I don’t have access to my notes right now though. It was probably just Maris Otter, British crystal, and maybe some amber malt. Hopped with EKG. I do recall dry hopping with EKG in the keg following the barrel.

 

Brewing the Belgian Blueberry today. Gotta do it once a year.

 

Did a double brew day on Friday: brewed a festbier and a schwarz. The schwarz went on the same cake that's been used for a helles, landbier, and dunkel previously. Will probably use it for a doppelbock next, if the schwarz tastes right.

My club hosted a mini brewfest over the weekend, to which I took my dunkel and a bunch of bottles of the saisons (pale and amber) that I made with Omega's C2C blend. All disappeared pretty quickly, so I'm feeling pretty good about that.

 

Added a pound of apricots to a saison. Halved them, trashed the pits and tied them up in a StarSan'd hop sock. Figure I'll bottle this Sunday afternoon. Maybe should've taken a gravity reading pre-fruit...

 

Brewing a gluten free Red IPA today to get ready for the fall...always a favorite for me.

- Biscuit Rice 4L base
- assortment of millet/rice caramel malts and a touch of chocolate
- Columbus, Centennial & Simcoe
- US-05

Also dry hopped 2 gf NEIPA's.

 

Brewed a pretty basic pale yesterday w/ some experimental South African hops that have been hanging around my freezer for too long:

66% Lamonta
15% Weyermann Munich I
15% Weyermann Vienna
4% Crystal 60

African Exp XJA2/436 @ 60, 15, 5, WP, and DH for 46 IBU
Lallemand Voss (1/3 packet for 4 gallons)

Was going for a 1.048 OG and hit 1.053. Oh well.

 

Took a mental health/ double brew day. Starting off with a “NZ” Saison. Motueka, Taiheke, Wai-it hops late in the boil and Manuka honey at flameout. Light dry hop with the same hops before bottling. Then a Belgian Witbier w/ green coriander and citrus white tea.

 

I've only ever heard of "green coriander" as what Europeans call cilantro. Is it just fresh coriander seeds?

 

Yeah exactly. I let our coriander go to seed and dried it the last time I brewed this wit. I’ve been interested in trying it “green” since picking it this year and smelling the crushed seeds. Way more fresh citrus zest on the nose than dried.

 

Cool, didn't think you were going to add the leaves, but you never know.

 

Was meaning to brew an Oktoberfest this year, but I just picked around 6 oz (after drying) of Chinook off my bines, and want to use them sooner than later. I figured these would work better in a hoppy Pils, so this is what I'll be brewing this weekend!

5.5 gal, 25-30 IBU

9 lbs Pilsner
.25 lb Carahell

Perle for bittering
6 oz whole cone Chinook at flameout/whirlpool

Fermenting with Imperial Harvest lager yeast

Cheers!

 

Lot's going on...

Brewed a Bo Pils 2 weeks ago
Harvested this years hops last weekend
Brewing my Festbeir this weekend (using the pils yeast cake)

And in two weeks (using 3rd gen of yeast cake) brewing a strong lager inspired by Drambouie... using peat malt, oak and honey to try to mimic that flavor profile.

 

Brewing the Belgian blueberry tomorrow.

 

Sterilized and deep cleaned all my equipment. Hopefully that gets rid of this soapy off flavor I’ve been getting from this one fermenter. Brewing up a peach saison with 50% weyerman pils and 50% weyerman wheat (I know). Was originally gonna do a wit but I wanted to get another use out of the ECY saison blend that I had collected from my conical a few weeks ago. So 50/50 “saison” it is. Peaches are from my father in laws tree which I poached, peeled, and froze about 8 pds worth for a 5 gallon batch.