Brewing Activities? (March Edition)

Transferred IPA to keg with spunding valve. Praying for no clogs on my dip tube.

 

Kegged a 3 year old sour yesterday while I mashed for the next sour...added some lemon zest and juice at flameout and pitched the wort back onto the yeast/bug cake for a light lemonade sour later this summer.

 

3 years,,,, you are better at waiting than me

 

Back on my low carbohydrate brewing kick.

Brewed up 10 gallons of 1030 wort.
80% German wheat
16% Belgian Pilsner
4% Acid Malt

No hops in boil.
10 minute whirlpool with Citra and Mosiac

Clean half got Belle Saison
The other half got a pack of 645 and 644 in primary.

Both at 65 Ambient

Really interested to see what the sacc/Brett does to this wort.

Tasted all of my Sour Pipeline too. Some hits and some misses. Keg jumped two beers to blend an overly funky with a one dimensions lemon sour. Waiting for some cheap farmers market fruit to finish off a three year old Bug Farm beer. Thinking peach or necterines for the first time.

Cheers

 

I brewed up way too many sours for a while and now I have 8 fermenters/barrels full of sours sitting and aging. A sour keg lasts us around 6 months (with 5 others on tap we only drink a sour around once a week) so by the time I keg the next one, one of the 8 has been sitting for multiple years and is aged nicely! I don't have nowhere near that sort of patience...it's just the pipeline that keeps them coming that way.
Cheers!

 

I have this exact problem/blessing. Four full fermenters, 5 full-ish kegs.

 

About to hit the hopstand on a Sacc trios Mango IPA with Summit and Comet hops...reusing a yeast cake from an all Mosaic trois IPA I kegged while the Mango IPA was heating to the boil. Heading up to Sierra Nevada in Mills River (it's only an hour or so from my house) here shortly to get some of the best chicken wings and pretzels with beer cheese in the whole world...and some inspiration for future homebrew batches.

 

Such a sad sight. Hope you’re on city sewer!

 

Summit and comet sounds boss

 

Brewed an ipa yesterday with Centennial galaxy and Denali hops
Was going to use 1056 and 1028 for each of the fermenters but the wyeast 1028 was pretty much all dead yeast so it didn’t get going in time for my pitch. First time I’ve had this happen but it was 4 months old at my local homebrew shop. I ended up using bry97 which I haven’t had good results with in the past but it was all I could get. Now I have a starter of 1028 that smells terrific. Guess I’ll have to store it for my next brew day

 

Sounds dank and oniony as hell. Good thing I like dank and oniony.

Whipping up a starter for some Conan yeast I too cropped from an IPA but got nowhere near enough yeast.

 

Put my previously planned PB banana chocolate Stout on the back burner to collect more research and used it's original scheduled brew date (today) to brew up a NEIPA. Finished at around 1.080. Used a ton of Mosaic, Citra, El Dorado and Galaxy. Super excited for this one.

 

Just dry hopped my all Azacca IPA. Live the way they smell, hope it translates.

 

Why did you it on the back burner? Brewed up a chocolate banana stout today myself. Just using 3068 yeast for the banana so we'll see how it goes. If it goes well I'll be remaking it and adding some strawberries to go for a banana split stout. Maybe I'll make a large batch and add pb to one gallon of it.

 

I like to do extended research before brewing something new and experimental and I guess I just didn't feel quite ready for this one (and didn't have the time to do said research) so I went to an old reliable recipe.

 

Just put a 3L starter of 2206 on the stir plate for a German Pils this weekend.

 

I'm doing lagers right now. I brewed a pale , slightly hoppy lager and then brewed a big bock to rack onto the yeast cake. The bock hydrometer sample last night was excellent. It's doing a diacetyl rest after 2 weeks at 55F. Both batches should be ready for my birthday next month.

 

Fair enough. I've made a couple of pretty good PB porters using PB2 and some generic dehydrated PB so if this chocolate banana works out I think I'll mix the two recipes. I'll let you how it works out.

 

Getting back to basics after a horrible New England IPA that I tried keg hopping and spunding that won't clear from debris, think I'm officially don't keg hopping for a few months. Gonna either do a MO smash with some various hop or do a pilsner/wheat 50/50 Amarillo beer with US-05. Brew day will be Sunday.

 

Put my POG sour into the fridge to cold crash, received my kveik yeast(Sigmund's Voss from Yeastbay) in the mail. I'll brew a SMASH with the kveik to harvest it for drying, and to see what it's like.