Brewing Activities (2023)

Discussion in 'Homebrewing' started by skleice, Jan 2, 2023.

  1. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,061) Jun 24, 2015 Vermont

    Jasonja1474 and riptorn like this.
  2. Naugled

    Naugled Pooh-Bah (1,820) Sep 25, 2007 New York

    Following up on my Helio Gazer batch.

    I bottled (and bottle conditioned) some of the batch and dry hopped and kegged the remaining to do a comparison.

    First note: The amount of tropical fruity aromas and taste from the primary ferment was amazing. I was truly taken aback. I used cascade in the mash and then a cascade, citra and amarillo WP. I've brewed this recipe before (without the mash hopping & Helio) and have never gotten aromas like this, truly amazing. So my first data point seems to say to me there is definitely something with thiolized yeast.

    I've also compared the bottled to the DH kegged version. And again to my surprise the bottled version with no DH is definitely more intense than the DH keg version. It's strange, after two weeks of conditioning, the keg version is no where near as intense as the bottle. The keg does seem to have better mouth feel (I hate that description, but it's appropriate) than the bottled version. The bottled version seems to be a touch drier and thinner feeling. I don't know if it's the DH that reduced the intensity (counter intuitive to me) or that there is no yeast in the keg. Perhaps the fact that the bottles have yeast sediment, and that is contributing to the flavor? I guess more investigation is needed. Lower the WP and DH amounts? Purposely transfer some of the yeast into the keg?

    btw: I've been sharing samples with others and its about a 50:50 split, between liking the bottled version or the keg version. My preference is the keg even though it's not as intense.

    @Supergenious I saw you did a Helio batch recently. Did you notice anything like this?
  3. Supergenious

    Supergenious Savant (1,249) May 9, 2011 Michigan

    Interesting experiment with the bottle conditioning and kegging. You might be right with the extra yeast in the bottle. I did recently use Helio Gazer, but only kegged. I too was happy with my results. Turned out to be one of my better hazy IPAs. There is definitely something to all the thiol hype. Will probably take some more experimentation. The next time I use this yeast I was thinking of doing something along the lines of an American wheat and no dry hopping.
    SABERG, Jasonja1474, MrOH and 3 others like this.
  4. VikeMan

    VikeMan Pooh-Bah (2,993) Jul 12, 2009 Pennsylvania

    Kegged a NEIPA for upcoming brewfest. Citra/Galaxy/El Dorado. Pic is FG sample.

  5. YourBeerRunner

    YourBeerRunner Aspirant (212) May 3, 2022

    Brewed a Belgian split batch! I got an extremely high mash efficiency. 87%, compared to my normal 75%. Think it's gonna be ok?

    I made 3 changes to my normal BIAB routine.
    +I milled my own grains for the first time
    +Higher water:grist ratio in the mash
    +90- versus 70-minute mash time

    Kinda worried...but I didn't change anything else. DWHAHB

    72.1% Maris Otter
    26.3% Bries Pale Ale
    1.6% Flaked Barley

    Split with WLP500 and a commercial Belgian yeast I harvested
    SABERG, Davl22, Jasonja1474 and 3 others like this.
  6. JoeSpartaNJ

    JoeSpartaNJ Zealot (625) Feb 5, 2008 New Jersey

    Kegged finally. 5 years was just long enough.
  7. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee

  8. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee

    Brewed up the Brown ale that I done back in February again. This is the one I took a competition and got 2nd place. I named it Catastrophe as everything went wrong last time from equipment failures to bad ingredients and having to change the recipe on the fly. Well it lived up to its name again this time. My little Anvil pump died during the mash recirculation and I had to that manually and sparge manually. Also, during milling my grain the hopper came loose from the rollers and I spilt several pounds of grain in the garage floor. But it’s fermenting away now. Plan to brew another barleywine and let it ferment on this yeast cake. The barleywine in the bourbon barrel is ready to come out and I need to refill it. The Brown ale came in at 1.053. [​IMG]
    SABERG, Davl22, MrOH and 4 others like this.
  9. YourBeerRunner

    YourBeerRunner Aspirant (212) May 3, 2022

    You know, piles of spilled grain laying around are possibly some of the earliest beginnings and precursors of beer...maybe. So I think the beer gods are really speaking through you with that Catastrophe brew!
    SABERG, MrOH, riptorn and 1 other person like this.
  10. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee

    I just hope the barleywine brew day goes smoother in a couple weeks. I don’t sparge with that recipe as I use both Anvil systems to mash in all grains then run the little anvil’s wort through the big ones grain basket. A lot to go wrong on that one lol
  11. JoeSpartaNJ

    JoeSpartaNJ Zealot (625) Feb 5, 2008 New Jersey


    My Sierra Nevada Tumbler clone….. 5 years in the making
  12. riptorn

    riptorn Maven (1,410) Apr 26, 2018 North Carolina
    Society Trader

    Is it worth the wait?
    GormBrewhouse and MrOH like this.
  13. JoeSpartaNJ

    JoeSpartaNJ Zealot (625) Feb 5, 2008 New Jersey

    Yes it is. I don't know why I took such a long time to brew this again.
  14. Supergenious

    Supergenious Savant (1,249) May 9, 2011 Michigan

    Breaking in the new 6.5Gal Anvil Foundry tomorrow. Brewing a 3 gal batch with wheat and oats, moderately hopped with Rakau and cascade. Fermented with Omega tropical IPA (WLP644 equiv). The plan is to add some passion fruit purée I’ve been hanging onto for a while.
  15. skleice

    skleice Maven (1,271) Aug 6, 2015 Connecticut

    Just mashed in on a gluten free Oatmeal Stout...

    4L Rice
    Pale Millet
    Pale Oat
    Caramel Millet 240L
    Medium Roasted Millet
    Pitch Black Rice

    East Kent Goldings

    Verdant (fermenting on the cooler side)
    SABERG, Lukass, GormBrewhouse and 5 others like this.
  16. MrOH

    MrOH Grand Pooh-Bah (3,281) Jul 5, 2010 Maryland

    Smoked Imperial Porter tomorrow, using home-smoked malt (blend of apple and cherry) for the first time! Heavy-ish on brown malt, a bit of black to give it the ashy bite, some amber and crystal to round it out.
  17. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,061) Jun 24, 2015 Vermont

    Back to brewin after a 2 month wait.
    This week RIS with nibs and coconut, hole hop ale with cascade, comet and Columbus
    Lukass, Supergenious, Davl22 and 6 others like this.
  18. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee

    Brewed a Mexican Lager today in preparation for Memorial Day weekend. Washed some kegs for tomorrow because I’m going to empty the barleywine from the barrel and transfer barleywine #2 into the barrel. I’ll post some pics of that tomorrow. Super excited as this lager is the first beer into my new Spike fermentor. So here is the recipe I came up with and tweaked in the fly.
    8# Weyermann Floor malted Bohemian Pilsen malt
    2# Oaxacan Green Corn from Sugar Creek malt co.
    .5# Barke Vienna malt
    1.5oz Saaz hops 2.9AA 60 min
    .5oz Saaz hops 2.9AA 30min
    1oz Saaz hops whirlpool
    .25 Citra hops whirlpool
    2 packs of Baja yeast from CellularScience that I made a 1500ml starter with. [​IMG] [​IMG]
  19. MrOH

    MrOH Grand Pooh-Bah (3,281) Jul 5, 2010 Maryland

    This sounds interesting. Just enough to show up in a beer this light. I'm intrigued.
  20. Supergenious

    Supergenious Savant (1,249) May 9, 2011 Michigan

    Brewing an easy drinker for summer. American Lager- Pils, flaked rice, carafoam. Hopped with Triumph, 34/70 yeast, and some lime zest at the end of boil.
    Lukass, Jasonja1474, Davl22 and 4 others like this.