Brewing Activities (2022)

Purchased a grain mill, food storage bins, and built some extra shelving in our laundry room. Going to finally start buying my base grain in bulk. Can’t believe I’ve waited this long..

 

This really is the way. Love being able to brew basically whatever I want whenever I want.

 

Got in the brewing groove after work today. Did a Brown Ale. Tasted the Kolsch I brewed last month. I let it age on Oak spirals and it tastes fantastic. I was shocked at how good it taste. Used East Coast’s Kolsch yeast. Brown ale stats
9# Marris Otter
4oz Chocolate malt
2oz Pale Chocolate
2oz 120L CaraMunich
2oz 60L CaraMunich
1oz Fuggles 60min
.5 oz EKG 30min
.5 oz both at flameout
White Labs Edinburg Yeast

 

First brew of the year will be a Russian imperial stout that will be conditioned til my 2nd baby boy is born in the end of may, just finalizing some tweaks here and there to the recipe.

 

Request beer
Nut brown for my son in law then
Where’s my ass molly mole brew for #1 daughter
Monday it will warm so brew time

 

Brewing a gluten free "Heady Topper Clone" based on posts from this thread.
I'm not expected Heady results, but I do anticipate a big, dank, IIPA. I'm also kegging a NEIPA and Red IPA (that is not so red). Hops are good

4L Rice
Goldfinch millet
Quinoa
Dextrose

Hop Shot
Apollo
Centennial
Comet
Columbus
Simcoe

Lalbrew New England

 

Just mashed in on a big ol imperial stout. Target of 1.131. Pale malt, oats, roasted barley, chocolate, black patent, C-40/60/120, applewood smoked malt. Columbus for bittering. Two hour boil. WY1728 Scottish for the ferment. The epitome of a labor of love.

 

Fruiting (in secondary) a homebrew club "grocery store challenge" beer. Details temporarily withheld, because some of our club members read these forums.

 

Kegged up the Kolsch I brewed about 3 weeks ago using the ECY Kolsch strain. Will lager for about 4 weeks then hopefully it will be ready to go.

 

Mine has been lagering for about 2 weeks now. Plan to take it to my buddy’s birthday party 2nd week of February. Hope it clears up by then.

 

When I poured a glass with some of the extra from transferring, it was very clear already. I hope yours comes out the same. I would imagine 4 to 5 weeks of lagering should leave yours in good shape.

 

Yeah I made extra with the yeast starter and it dropped clear in a day in the fridge. I even used some bio fine in the keg. I think I have chill haze maybe. Not sure but it doesn’t matter a great deal as it taste awesome and will go fast.

 

I received an oxygenation kit and some lallemand aromazyme for Xmas, so I will be putting them to use in brewing a gluten free NEIPA. I'll be co-pitching Verdant for the esters and BRY-97 for the biotransformation potential (lallemand says this is the yeast with the highest b-glucoside activity). This is also my first time using pacifica hops.

4L Rice
Flaked Oats
Caramillet

Citra & Citra lupomax
Amarillo lupomax
Pacifica

Verdant & BRY-97

 

I used to use Pacifica hops quite a bit in my house saison. It's delicious and very underrated. I always got a ton of mandarin orange. My LHBS stopped getting fresh drops so swapped it out for Amarillo. I need to revisit it this summer.

 

I'm glad to hear that feedback, as I'm shooting for a very orange forward beer!

 

I have a question for you guys. I’ve decided to bottle the Belgian Strong Ale I have in my 5 gallon Apple Brandy barrel. It’s has been in the barrel almost 4 months now. My question is what yeast would y’all recommend to use to bottle condition it? I was thinking US-05 but I don’t want to change the flavor of it. I used a liquid Belgian strain in primary.

 

My opinion is, after 4 months, you don't need any new yeast. Just bottle condition as you normally would. The one caveat is the barrel probably affected the amount of dissolved CO2 but it's something I have no experience with, maybe someone else can help with that.

Edited to add: Unless US05 is more attenuative than the original yeast, I wouldn't worry about changing the character of the beer - the character you're going to get from the refermentation in the bottle is not going to be noticeable. So if it makes you feel more comfortable, you could pitch some US05 or whatever. Personally I wouldn't but it's not going to ruin your beer.

 

If you want some insurance, use a little bit of Lalbrew CBC-1. It's very neutral, and it doesn't ferment maltotriose, which means (for these practical purposes) that it will only ferment the simple priming sugar you add.

 

I have used CBC-1 many times with excellent results, especially when I have high abv beer in the secondary for 2 months or more.