Brewing Activities June 2016

Gearing up to make @OldSock's Hoppy French Saison. I've been sitting on the ingredients for a while, so I think the yeast is pretty sleepy. I made a starter for it last night, hoping it'll be ready to rock by Sunday evening.

 

Last weekend brewing in the Boston rain so went "indoors".





Punk IPA recipe from Brewdog DIY. 9.6 lb pale ale malt plus 0.55 caramalt. Then chinook & Ahtanum for bittering and flavor. Chinook, ahtanum, simcoe and Nelson in whirlpool. Chinook, ahtanum, simcoe, Nelson, cascade and Amarillo coming up this weekend as dry hop in the primary.

 

Starter looked like it came from Trillium when I took it off the stir-plate, so I think the yeast did pretty well. Gonna crash it until it's time to brew tomorrow evening.

 

All Grain BAVARIAN HEFEWEIZEN

5.5 lbs. Pale Wheat malt
4 lbs German Pilsner malt

SINGLE INFUSION
152 F for 60 minutes
Mash out: 170F for 10 minutes
BOIL ADDITIONS 1 oz German Tettnang (60 min)

Wyeast 3068 Weihenstephan Wheat @ 78F

 

Is that 78F a typo? Yikes.

 

Brewing a SMaSH saison- Belgian pils and Saaz. Also need to work in a lager later this month.

 

What better way to celebrate blistering heat than to brew a "sweet" stout indoors?
7ish gallon yield with a 1064 est og*.
4# cologne
3.5# golden naked
2.25# (cherry) smoked)
2# flaked oats
1.25# special b
.75# special roast
.75 chocolate
.7# carafa 1
.5# pillonicilo sugar
156ºf mash @ 60 minutes
.5 oz centiennial @ 90 minutes
1 oz mosaic @ 30 minutes
.5 oz centennial @ 15 minutes
1 oz el dorado @ steep
90 minute boil
2112 california lager yeast pitched at about 58ºf.
1968 esb yeast to be pitched at ambient temp.
Trying a dual pitch to see if I can get 2112 to develop and have its ways before I pitch 1968.
I took a reading this morning and it was 1051, and 2112 will peak at 72ºf for fermentation. So, a wild guess is it was a 1058 to start. I'll be pitching the 1968 this afternoon-ish and let them go.
*the gravity reflects a two kettle outdoor system, and is not at all what I got using a stove top which is estimated at 1058.
.

 

This weekends project with the wife in Vegas

1. Pale Ale, chinook citra mosaic, 1.056 OG on Conan yeast bubbling away happily
2. 1.046 Kettle Sour using yogurt/goodbelly combo, reading of 3.4 PH after 48 hours. Columbus, Citra, Mosaic and hit with French Saison yeast. Gonna add a pound of sugar and then pour in 6 pounds of mango.
3. Racked the Consecration Clone to secondary with 2.5 pounds zante currants, roselare blend, built up lambic dregs, 2 oz medium american oak soaked in a decent cab for the last 4 months. Gonna put this away for a year.
4. Re-racked the kettle sour with Brett Brux and lambic dregs into one of my smaller carboys to free up the 7.5 Gal one. Gonna put this away for a year.

 

Ordered ingredients for a couple sour-worted Brettanomyces beers, a brown ale with WY B. lambicus and a pale ale with WL B. clausenii. WY lacto will be used to sour half the wort of each batch. Mistakenly picked up WL's B. lambicus, too. Don't want to mix. Maybe I'll split a batch. Suggestions welcome.

Also began breaking down and cleaning three kegs that will need some new O-rings.

 

RIS was brewed over the weekend. It has been bubbling away ever since. Once its at final gravity I'll keg it and dry hop for a week. After that it will sit in the keg at room temperature until November or so.

 

Yesterday a friend and I brewed 10 gallons of RIS. I am down to 5 bottles from the last batch 2 years ago. Looking forward to my hydrometer reading!

 

My friend and I brewed a RIS yesterday too. We ended up splitting 6 gallons of RIS and made a small porter with runnings and some DME. Active starter was already fermenting this morning.

 

How did the brew go? Let me know how it turns out!

 

I brewed that one last summer and it was a hit! http://www.beeradvocate.com/communi...king-august-2015-edition.320047/#post-3937067

I had to check my hydrometer twice to make sure I wasn't seeing things... the damn 3711 took that beer below 1.000 FG, but still maintained great mouthfeel and wasn't too dry. A great hot weather beer

 

Sorry, I haven't brewed it yet. I got sick over the weekend, so I decided to punt until..uh, I don't really know when. It's gotta be soon, though, I'm leaving on vacation at the end of the month.

 

Stuck fermentation on a porter.

OG was 1.066 and FG was supposed to be 1.016. It has been at 1.028 for a week. I increased the temp to 70 (from 68) and fed it a bit of sugar to get it going again. It fermented for 18 hours and has stopped again. Any suggestions?

I used WLP001 and made a starter.

 

Mash Temp? How many cara malts did you use?

 

150F Mash temp

1# of C-40 and 8oz of Malto-dextrin.

 

Brewed a pretty basic Cream Ale on Friday. Last batch of beer I need to brew for my brother's wedding