Brewing activities January 2016

Bottled a Imperial stout stout today, 10.5% abv, aged on bourbon and oak cubes. Been a while since I've bottled, forgot how much I hate it. Going to pick up ingredients in the next day or two for a brew next week. Trying to decide between an Irish stout or an English porter... Hmmm.

 

Checked gravity on my Robust Porter last night and then drank the sample. It was friggin great! Best I've done yet, even the wife was really impressed.

 

Brewed 10 gallons of a saison type grist in which I pitched drie, dirty dozen, and Lacto plantarum. I'll probably fruit half of it and dry hop the other half.

Going to do a quick 3 gallon extract beer to pitch Allagash dregs that I've built up.

 

Will be brewing a quick and dirty extract Hefe on Sun.

 

Kegging my Robust Porter this weekend. ESB up next!

 

Took off work early yesterday and brewed a Belgian Dark Strong. Last time I brewed this was in 2013. I am down to my last two bottles. I will start drinking the new batch about a year from now.

 

Simcoe Mosaic IPA tonight w London III. Imp. Stout w coffee and US04 tomorrow.

 

Finished up my bar area where I built my keezer... Just waiting on the last beer to finish up now, as the cream ale and smoked porter are done!

 

Got my first ever indoor all grain 8.5gal brew day tomorrow. Willing to accept disaster in the quest for more beer.

It will be a Smargd EKG Red Ale. They need to fix that hop name. They used to call it Emerald and reverted to the unsexy Smargd moniker. Smargd. Blech. Smargd.

 

Looks great, you should post this in the Home Bar thread too...

 

Day 12 in fermenter of my first all grain batch done BIAB on the stove top 7.5 gal boil, 5.5 in the fermenter. This forum has been a tremendous help in making me feel confident in my new hobby.

 

Attempting my first sour this week. 500ml grain lacto starter for 5 days pitched into 6liters of 1.035wort. Starter tasted clean and pretty tart, to my surprise. Gonna boil and pitch us 05 after a few days of souring.

 

Been a busy last couple of weeks...
-Kegged an all Simcoe IPA that's drinking phenomenally right now
-Brewed up my Pinner clone but used Equinox in it instead of Citra
-Kegged a Berliner Weisse and brewed up another one on the same day to add back into my mini solera
-Brewed an Azacca Pale Ale to compare with the Azacca Wild Pale Ale I brewed a couple weeks earlier
-Added toasted coconut, cacao nibs and a vanilla tincture to an imperial porter (based on an Everett clone recipe) and will be kegging it on Wednesday
-Yesterday I brewed up a Wild Imperial Cascadian Dark Rye Ale or a WICDRA I've been looking forward to brewing/drinking this beer for a while!

I'm trying to get ahead in brewing before the semester gets going and classes (I'm a college professor) get crazy...with currently 5 beers on tap and 9 in fermenters, I should be good for at least a week or 2

 

Did you add more yeast at bottling? Trying to bottle carb a 10%+ beer is usually a PITA unless you add more yeast...beers don't like to carb at high abv's due to the fact that much of the yeast is killed by the alcohol during primary fermentation.

 

Monday bottleing TH3 DIPA,, Smoked magik , monitoring coconut chocolate to see how much if any hard maple is coming through. Friday, playin hooky with good reason. Was requested to make beer for a welcome spring party at the end of February, so, its triple batch day down at the foundry making Johnsnows House pale. Seems early but that's what they want.

 

Took a gravity reading of my Azacca Single Hop APA today... Even though I am sick as a dog, had to have the g/f tell me how it was... Gravity reading itself is exactly where the beer should be at (1.013), she commented the hydro sample may be my best yet and reminded her a lot of some Hoof Hearted IPA's we have had recently lol... So it must be pretty fruit vs. bitter... Sounds good! Wish I could taste it... So I added 4oz of dry hop and will let it go for a few more days before cold crashing. Ended up at 6% ABV on the dot and around 50 IBU.

 

10 gallons of orbit pale ale finishing up fermentation and 2 double IPAs finishing up in the kegerator. One malty azacca motueka nelson. The other light bodied super pride topaz and summer Australian mix which is super juicy mandarin funky. First time using super pride for bittering. Kind of gritty and harsh but it works with the topaz somehow. Brew on

 

Thanks to fellow BAs my first stout didn't come out sour. Kegged the beer and gonna let it condition for @2 weeks. Hit my gravity perfectly at 1.022. Ended up with a 7.35% abv chocolate stout.

 

Brewed a Biere de Mars last weekend.

Today I have my go to pale ale recipe in the kettle. That's it in the avatar.

Looking forward to spring and warmer weather.