Brewing Activities (2021)

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

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  1. Jasonja1474

    Jasonja1474 Savant (1,100) 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]
     
    #801 Jasonja1474, Oct 20, 2021
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  2. Supergenious

    Supergenious Maven (1,273) 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.
     
    #802 Supergenious, Oct 21, 2021
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  3. skleice

    skleice Maven (1,271) 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
    SABERG, GormBrewhouse, riptorn and 4 others like this.
  4. butterygold

    butterygold Devotee (343) 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!
     
    #804 butterygold, Oct 24, 2021
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  5. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Brewed a Irish stout Saturday. Gonna use the yeast cake for a IRS later.
    Whole hop ipa tomorrow, heavy in the nugget and chinook
     
    #805 GormBrewhouse, Oct 24, 2021
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  6. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    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.
     
    #806 deadwolfbones, Oct 29, 2021
    SABERG, Lukass, butterygold and 7 others like this.
  7. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Crashing Irish stout, kinda it’s cold last night
     
    #807 GormBrewhouse, Oct 29, 2021
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  8. butterygold

    butterygold Devotee (343) 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.
     
    #808 butterygold, Oct 30, 2021
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  9. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    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
     
    #809 Hanglow, Oct 31, 2021
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  10. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    Philly Sour's not really gonna make a saison, but it'll be a tasty beer!
     
    #810 deadwolfbones, Oct 31, 2021
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  11. butterygold

    butterygold Devotee (343) May 12, 2020 Spain

    Yeah, I hesitated to write that. It's the same recipe as last year's cranberry saison with Philly Sour.
     
    #811 butterygold, Oct 31, 2021
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  12. pants678

    pants678 Maven (1,374) Jan 26, 2009 California
    Trader

    #812 pants678, Nov 1, 2021
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  13. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    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.
     
    #813 deadwolfbones, Nov 1, 2021
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  14. pants678

    pants678 Maven (1,374) 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 Pundit (795) Jun 21, 2014 Oregon

    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.
     
    #815 deadwolfbones, Nov 1, 2021
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  16. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    (It was actually so annoying I ended up getting an extra wing capper so one is just dedicated to Belgian bottles.)
     
    #816 deadwolfbones, Nov 1, 2021
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  17. pants678

    pants678 Maven (1,374) 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!
     
    #817 pants678, Nov 1, 2021
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  18. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    Another SMaSH beer in the works. Golden Promise and HBC-630. Fermenting with US-05 and the other half with Lutra.
     
    #818 Lukass, Nov 2, 2021
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  19. Supergenious

    Supergenious Maven (1,273) 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.
     
    #819 Supergenious, Nov 3, 2021
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  20. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah 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.
     
    #820 wasatchback, Nov 3, 2021
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