Brewing Activities May 2016

Headed to a neighboring city to do some BJCP judging. Should be fun. Seeing as I have not entered any beers in this comp I can try to score a seat at the 28 American Wild Ales table!

 

Just curious...what's up with the airlock on your blowoff receptacle?

 

Looks like he is trying to top crop? There is a racking cane sitting just above the wort leading into the growler then there is the airlock on the growler. Looks like he is hoping the krausen will go up the cane, through the tube, into the growler, and then the CO2 will exit the airlock?

 

Drinking my gose and brewing a simple 2-row + 25% oat wort that I will sour for a few days with Goodbelly before pitching a big starter of wlp645 (Brett c).
I think half will be bottled as-is and half will get fruit of some kind. Also, I just pitched some belle saison into another simple wort that has been souring for 5 days. i'll probably bottle half of that with brett c as well.

i'm still getting used to it, but so far I'm really enjoying my brau supply e-biab system.

 

In the middle of the mash on a 10 gallon batch of German Pilsner. 19lbs Pils malt, 1 lb Melanoidin. Hallertau Mittelfruh hops at FWH, 15, and 5. WLP830. Should be around 5% ABV and 37 IBU.

 

Did my last hydro reading on my RIS. Same gravity it was a few days ago, it's done. 1.031 from 1.116 with US-05. Added the tincture of vanilla beans and charred oak, so now it's only a matter of a week or so until it's kegged and aged a few months. Final ABV with bourbon addition is about 12.1% ABV unless I add more bourbon to the keg.

 

Brewing what I'm calling an Imperial PA rather than DIPA. It will have more body and less bitter punch than a DIPA. 15% oats for a creamy mouthfeel and lots of late addition juicy Citra. Think if Zombie Dust and Bitter Oats had a Goliath of a son; calling it Zombie Oats! I wrote this recipe months ago and have been REALLY looking forward to brewing it.

 

Kegging my NE IPA.
BTW, does NE=New England or Northeast?

 

Coffee Milk Stout

 

Another NE IPA. This one mostly followed OldSock's Hop Juice recipe. First one that I'd call truly turbid. Could be the flour, but it's also the first time I skipped the whirlfloc.

 

Dammit posted in the wrong thread again. Any mod mind moving the above to the Drinking thread?

 

Hmmm. I vote New England

 

Brewing 10 gallons of Cascade Galaxy IPA tomorrow. 25 lbs 2 row 1 lb crystal 20. 8 oz carapils 8 oz acid malt. 2 oz cascade at 60 2 oz cascade at 5 6 oz Galaxy at 0 and 10 oz Galaxy for dryhopping.

 

Just bottled 4 gal of barleywine brewed with maple syrup and aged 6 months on oak. 1.5 gal with bourbon (11.3%), 1.5 gal with Madeira (11.0%), and 1 gal of barleywine/imperial stout blend with bourbon, apple brandy and cognac (13.0%). Pretty happy with the flavors going into the bottle.

 

Had a baby, so I haven't been doing too much. Have an IPA cold crashing, and ready to keg. Got a new kettle, and am working on building a new fermentation vessel....

 

just finished bottling my citra pale after 5 days of dry-hopping. my son says it smells like mangoes, so i guess i did something right. we'll see what it's like after bottle conditioning for two weeks.

probably gonna brew that citra/nelson pale ale tomorrow.

 

That is exactly what we were trying to do Jbakajust1. It seemed to work, definitely harvested some yeast from it.

 

Good questions. Since it's an emerging label I think we (the population) get to define it. I like New England over Northeast, but I go back and forth with the terms. Anyone have a contact at Websters?

 

Starter with 007 on the agenda for something hoppy with the last of my Full Pint malt.

 

Started my first kettle sour three days ago hopefully I'll be able to boil and pitch yeast tonight