Brewing activities January 2016

Yea they did. Some minor scratches on the outside but that may have not even happened during shipping. I was pretty happy with the packaging.

However my 2 lb bag of DME in the other box wasn't so great. More beer loves puncturing bags of DME for a nice gag gift.

 

Brewed a simple Amber ale last Sunday. Drew a sample of a Flanders Red that was started last June and it is still buttery. Going to add some more brett dregs to help clean it up.

 

Working on a black double IPA with @hardysf that was somewhat based on Stone 15th Anniversary black dipa. Brewed on New Year's Eve. Dry hopped with galaxy and centennial last night. Packaging planned for this Sunday.

OG was 1.102, FG 1.020

 

It's a Great Lakes glass, I purchased it at my local liquor store for like 5 bucks. It's great!

 

Where's the gnome

 

Recently did my first all grain batch, based on a recipe kit from my LHBS. Chocolate Porter 6.5% ABV (I'm going to use cocoa nibs and vanilla bean in secondary), but I also collected 2.5 gallons of 2nd runnings that were strong enough to make about a 4% ABV "Dark Mild" with some leftover hops and spare yeast.

My makeshift 3-tier setup

Used a 90 minute boil on the main batch

While I boiled the 2nd runnings inside on the stove



My chickens were a fan of the spent grains

 

I brewed my very first batch today. It was a simple extract Pale Ale but I wanted to make sure I can make something serviceable before moving to some of the stuff you guys are doing. And on that note, it is really cool to read through this thread. I'm amazed at what you guys can do.

 

After pulling a sample of my 14% abv sour quad that is aging on figs, raisins, and tart cherries I settled on red wine barrel for the final touch. Sampled some wines tonight and I think I've settled on a Syrah that I will soak some French oak medium toast in for a few months before adding to the brew.

I think I may brew a sour stout on Sunday that will eventually get some coffee and tart cherries and rye whiskey oak...

 

https://jet.com/product/detail/7877...zTS_THkiclMoroXgP_v9icboRkbF37BxeHBoC9jrw_wcB

 

What are you feeding them?

 

At that stage, 1.018 wort.

 

Today I finished developing two of my next recipes for the most part... Probably brew the first in a couple of weeks.

The first, the biggest DIPA to date... Projected 8.5% ABV, 100 IBU (around 200 theoretical currently)... Going for resinous/dank west coast style.... Columbus, Centennial, Citra and Simcoe for the hop bill.

The second a vanilla and coffee bean milk stout. This is somewhat of a "trial" for a huge RIS I am planning for next fall/winter, which would be brewed sometime in summer. This way I can gauge the vanilla/coffee usage for that batch. The RIS will be around 12-14% ABV and age for a few months in the keg.

 

I Am bottling a weizenbock in which i split my 5 gallon batch in two one is spiced with orange and coriander and the other i added fresh raspberry

 

Bottling my first sour today. Tasted clean, but I think I might not have pasteurized my wort sufficiently after kettle souring...

 

After being an IPA and huge stout/ porter brewer for the past few years I have kind of grown fond of some commercial saisons. I have a few ideas for a recipe and think I'm putting together a Raspberry saison this weekend using some dregs as well! Hoping to have a nice spring beer soon here!

 

Brewing a Dubbel today. Starting with my Maibock recipe, 80% Pilsner 20% Munich II, then adding dark and amber candidate syrups and a lurk Special B. Most of this will fill half of a 15 gallon rye barrel with the other half filled by the guy buying the barrel.

Winter is usually my off season because I don't like brewing out in the cold. Mid 40s in January calls for brewing, and I made a barleywine on a 50 degree day in December. Now I'll have to try to brew in February so I can hit all 12 calendar months.

 

Working on the collar for my keezer finally. Having to open the lid to pour a beer was a major inconvenience to my drinking routine.

 

Brewed a clone of Societe's Pupil w/ a few minor modifications. Getting ready to transfer to secondary for the first of two dry hop additions.

 

Experimenting with a bottle of 7 month-old Berliner, some salt, and some tea. Planning a Gose for the spring.

 

So far so good