Brewing Activities (May edition)

It depends on your carbonation level you desire. For my lagers, I actually like higher volumes around 2.7-3vol's, or around 4-5oz of priming sugar if you are bottling.

 

You can also check out http://www.brewunited.com/priming_sugar_calculator.php or another priming calculator to help decide how much to use. For 5 gallons at 2.7 volumes, it advises 4.97 ounces of corn sugar, so it seems your instincts are great.

 

@minderbender 's post on Omega's new Hornindal kveik yeast inspired me to order some, and ferment a raw ale with it. Never brewed a raw ale, never fermented with kveik yeast.

I want to create a 'hop tea' with 1 gal of boiling water, and add to the mash. My guess is, hops isomerization in boiling water is completely different than in wort... any advice on how to calculate IBUs in boiling water?

 

Just put the lid on a Smoked Stout . . . pitched some rehydrated US-05 that looked so good I took a pic:

 

Hopefully gonna brew a saison on Sunday. Plan to hit it at bottling with some Brett C and sit on it until fall. Weird grainbill, too: Maris Otter, toasted flaked rye, and a little GNO. UK Fuggles and Vojvodina. BE-134 (first time using this yeast, bought it on a whim a while back and has been sitting in the fridge for months). Basically, using up some odds and ends and hoping I have a nice, toasty, bready, earthy, spicy and slightly fruity crisp beer that should be tasting nice once cooler nights are back around.

 

Came across this NEIPA style recipe on Brewers friend. This will be my first BIAB batch, so trying this out as a 1 gallon batch. Ill be brewing this next week!


2 lb American - Pale 2-Row 37 1.8 83.3%
0.2 lb Flaked Oats 33 2.2 8.3%
0.15 lb German - Carapils 35 1.3 6.3%
0.05 lb German - Acidulated Malt 27 3.4 2.1%
2.4 lb Total

Hops
6 g Magnum Pellet 15 Boil 60 min 69.42
12 g Simcoe Pellet 12.7 Whirlpool at 205 °F 25 min 40.26
12 g Galaxy Pellet 14.25 Whirlpool at 205 °F 25 min 45.18
20 g Galaxy Pellet 14.25 Dry Hop 11 days
20 g simcoe Pellet 12.7 Dry Hop 3 days


Mash
1.75 gal - 154 F 60 min

Wyeast - London Ale III 1318

 

I have 2 brews planned over the next week or two (probably one more this month, but still working out the details). The first will be a NE IPA with El Dorado, Mosaic, and Amarillo. Fermented with WLP644. The second will be a German Pils. The LHBS was out of WY2206, and I wanted a lager yeast I’ve never used so went with WY2007 instead. We’ll see.

 

Prickly Pear IPA on the agenda for today...with $25 worth of nectar added on day 3 of ferment.

 

Back in the saddle after a 4 month hiatus...

Got my hands on TYB House Sour Blend, ended up tossing in some WY3726 and some 3F/Tilquin dregs all in primary along with it as well, excited to see how this one turns out!

Boil Time: 90 min
Batch Size: 3.5 gallons
Boil Size: 5 gallons
Efficiency: 74%

OG: 1.056
IBU: 7.54
SRM: 4.49

FERMENTABLES:
4.29 lb - Dingemanns Pilsner (67%)
1.2 lb - American - White Wheat (20%)
0.19 lb - Gambrinus Honey Malt (3%)
0.72 lb - Flaked Oats (10%)

HOPS:
0.3 oz - East Kent Goldings, AA: 4.6, 60 min

Infusion Mash @158F for 90 min

YEAST:
WY3726 Farmhouse
TYB House Sour Blend
3F/Tilquin dregs
-Pitched at 68F, will hold at 68F for ~2-3 days, then slowly ramp up to ~78F for 2-3 weeks before racking to secondary for 6-12+ months

WATER PROFILE:
Ca2: 53
Mg2: 5
Na: 31
Cl: 99
SO4: 79
mash pH: 5.25

~0.7oz Med Toast French Oak Cubes tossed in

Notes/Thoughts:
-Ended up steeping some additional flaked oats pre-boil at ~170F for a few min for unconverted starches for the brett/bugs, not sure if it really does anything (although I did overshoot my OG goal of 1.050 a bit, so perhaps that played a role lol).

-Started my mash at 157.5F, and 90 min later was sitting at about 150.5F (Kettle wrapped in thick blankets and towels). Curious to see how fermentable the wort ends up being, but I'm glad to see some activity starting only 12 hours later.

 

bottling chocolate holiday ale(1 gal), adding in lemon zest tincture to my coriander weiss(5 gal), and brewing a honey blonde(5 gal)... all this weekend AND IT IS CINCO DE MAYOOOOO

 

Prepped grain, brewing water and equipment for a brewday after work tomorrow. Will be a NE IPA with Vic Secret, Galaxy and Simcoe. Around 6% ABV. Pitching WLP007 as the yeast of choice.

Grist is 9# 2-Row, 2.5# white wheat and 1# Vienna.

West coast water profile (300+ sulfates). Will hope to keg and spund by Mon/Tues and tap by May 12th for a party. Wee!

 

I was concerned about my Wyeast 1318 smack pack nutrient not popping last Sunday, but, boy, I have nothing to be worried about. 5 days in and that yeast is still munching down hard. Might be the healthiest happiest yeast I have ever pitched.

It is my first time using lactose though, is that why?

 

I have a starter of WLP530 spinning around on the cigar box stir plate. Hosting an event at my house with my club for AHA Big Brew tomorrow. All this talk of recipe formulation for the AP Dubbel has me making one tomorrow.
11lbs Belgian pils
.5lb caramunich
.25lb special B
1lb D-90 syrup
Magnum to bitter
Hallertau Mittelfru for aroma

 

working on my control panel and interface...

 

No, lactose is a non-fermentable sugar. That is why it adds body and boosts your FG.

 

Just kegged a saison and English mild. Tomorrow brewing 20 gallons of ESB with a few homebrew club members. Overall we are brewing 150 gallons!

 

Brewing a Paulaner Premium Pils clone/taste-alike tomorrow along with some changes in methodology - more of a low-oxygen approach.
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