Brewing Activities June 2016

Became an IPL once I discovered all of my old yeast were lager yeast.
Ended up:
14.? # of 2-row
2# Pils
About 4oz carabelge
About 1oz of special b and Carastan 15 each (whatever was left in the container)
Yeasts all dumped into 2L of 1.040 starter
1-WL833 Best before 4-20-15
2-YB Franconian Dark best before 2-6-16
2-YB Hessian Pils best before 1-29-16, best before 11-1-15
1-WLP060 best before 5-8-16 (free from LHBS)
1-WLP840 best before 1-9-16 (free from LHBS)
1-WLP800 best before 1-8-16 (free from LHBS)

Hops (been in the freezer from 1-3 years): 1oz chinook @ 50, 1oz German Tradition @ 30, 1oz Tettnang @ 10, 1oz EKG @ 5, and 1oz each at 3min of German tradition, EKG, citra, chinook, montueka.

 

Got some labels on some beer I bottled recently.

Beer on the left is an American hopped Brett Saison.

Beer on the right is my first stab at blending. Simple blend at 1:1 of 6month old golden sour, with a fresh batch of Brett Saison hopped with Saphir and Mittelfruh.

 

Ordered up the ingredients for the next batch of None More Black and will brew next month. Mixing things up a bit and will be using cabernet sauvignon grape concentrate as an added fermentable to drive up the abv for half of the batch.

 

ever use grape concentrate for beer before?

 

Took off at noon yesterday and brewed 10 gallons of Munich Dunkel. Pitched five gallons with 34/70 and five with S-129. I have never used the S-129 so hoping for good things!

 

I kegged my APA yesterday and currently cold crashing my 3L Vienna lager starter (brewing that tomorrow). Once the Vienna is done, dropping a munich dunkel on the same yeast cake. Plan to have two lagers ready this year for Oktoberfest!

 

Jumped my 2 kegs of Saison into one last night, cleaned up the brewery, cleaned a few kegs, cleaned my tap lines and broke down and cleaned the taps, washed some yeast. Ready to brew next weekend.

 

I used a Riesling concentrate in a Berliner Weiss with great results.

 

Labels look awesome!

 

Thanks man. Although they don't ever seem to line up perfectly on the Avery label sheets so I always have small pieces of white on the corners/perimeter and that drives me nuts. But keeps it nice and Rustic. Let's you know it's homebrew.

 

Cranked this out this morning. Glad I went extract. Would have been pushing it to fit an all grain batch in this weekend. Ended up losing quite a bit on the transfer to the carboy, but should be a tasy one. Third time using this hop combo

 

Was able to whip up a SN Kellerweisse starter this morning. Fresh pitch for next weekend! Also got a new fridge (free) that I was able to rip the deck between fridge and freezer out of. Going to bind the tow doors together and remove the door shelves. A strip of insulation and little weather stripping and I'll be ready to go.

 

I cleaned kegs this weekend, was super exciting stuff. Oh, and raised the ferm temp for my Pale Wheat...will be kegging next weekend.

 

Cleaning up all the brewing crap that I leave around the house today. Thermometer in the kitchen, pump in the garage, pbw in the spare bathroom, its like a treasure hunt. Also, staring at the carboy.... this lagering crap is for the birds. A month in and its not in bottles? WTF?

 

1318 Double Rice IPA.
Centennial, Simcoe, Cascade, Amarillo and Mosiac.
A couple boiled hop additions to 40 IBUs and two big flame out additions at 170 and 150 degrees.
Going to go with a triple dry hop on this one, one durning fermentation, one just before kegging and one in the keg.

 

Getting ready to mop the floor after bottling this saison. #nuclearcarboy

 

Brewed two batches over the weekend.

DIPA with Amarillo, Centennial, and Warrior hops. Interested to see how this comes out. Used a new yeast type too, apparently it's a very diverse one. M10 workhorse, anyone familiar with it? It was recommended because WLP090 wasn't available.

Second was a Goodbelly Berliner Weiss. Goodbelly starter pitched Saturday after 24 hours and I'm letting it sour until tonight and pitching a WLP644 starter when I get home from work.

Also bottled up a robust porter (stuck fermentation -- so I added about 1# of sugar over a week). Tasted good while sampling. Kept a gallon and added some coffee to it. We'll see how it ends up.

 

Had the day off on Friday, so I finally made @OldSock's Hoppy French saison. The brewing went very well, although my efficiency was higher than I planned so the OG came it at nearly 1.060 (instead of 1.051). Set it to ferment at 68F and the krausen was going strong in less than 24 hours. I'll bump the temperature up to the low 70s tomorrow, then I'm leaving on vacation, so it'll do its own thing for at least another two weeks before I keg it. Should be a nice beer to cool down with in the dog days of August.

 

Brewing a Chile Stout Saturday...running into Reno to get some fresh liquid yeast for upcoming brews after that,

 

Just bottled a Brett clausenii blonde that was dry hopped with coriander and kent goldings.