Brewing Activity February 2016

Brewed my first lager today. Went with a Munich Helles, based loosely off the recipe and process provided by @utahbeerdude in the recipe sub. Had some problems with volume, but thankfully had about a gallon of RO left behind that I used to top off. Ended up at 1.051 OG. First real test for my ferm chamber keeping things this low, so we'll see how things go.

 

Brewed this yesterday. Color is awesome and the aroma from the Amarillo is unreal!

 

Today I am finally kegging my Brown Ale* that has been lagering at 35 F for about 7 weeks. For various reasons I've not been able to package this until today, so it will be interesting to see how this one has turned out. I expect a rather clear beer, anyway. Cheers!

*It was fermented with Wyeast 2112 (Cal Lager) at 60 F to start, then ramped up, then ramped down for lagering. Is it an ale or a lager? One could call it either, I think. I'm going with ale, at least for now.

 

Mid-boil of a brew I've been planning for over a year, Crikey IPA, my attempt to clone Sierra Nevada's Boomerang IPA featuring all Australian hops. SN lists the ingredients on their site but I couldn't find an exact recipe so I'm just gonna have to guess.

80% 2-row, 20% white wheat
4oz Galaxy, 4oz Ella, 4oz Vic Secret, 1oz Magnum (added for bittering)
US-05
The Magnum is going in at 60, the rest are going in late boil, hop stand, and dry hop.

 

Cleaning mash tun, kettle, putting blow off tube on black Porter,Windsor yeast very aggressive and scrubbing bottles. Then split out some red oak, hickory, poplar and wild apple for future. Beer/wood testing

 

Sounds like yours will be better than sn boomerang.

 

Took a gravity reading on my RIS today. Down to 1.023 from 1.097 after 8 days. Have to love the Notty. Likely done or very close which is fine with me. Sample was promising. With a smooth roast and no apparent off flavors so far. I'll keep it in primary for at least another week.

 

Brewed my second batch of the Salty Doge gose tonight. Will split half onto cucumbers and the other half onto sour gummy worms.

Decided I'm going to brew 2 batches of None More Black this year, with the first batch being brewed at the end of this month I'm thinking.

 

@stealth , what abv are you shooting for this year?

 

I'll follow my same methods as last year so the abv will be dictated by whatever the yeast want to do if I can push it higher I will, but am fine with anything 20%+.

 

Brewed batch of ESB this weekend which is now fermenting away.

 

"None More Sessionable" compared to the most recent batch

 

Very cool man. Let me know what you think of it. I'm in the market for one and I'd like to know what you think of this product.

 

Just received the inkbird itc-308 and a FermWrap heater and installed, so far so good. Winter time is a bit of an issue with getting temps to come up above 67 - 68.

 

Got to got to a local brewery and be the asst Brewer for the day. Helped brew there IRA.

 

Here we go. World class Adjunct Lager Sour Blonde has been started:

2x Milwaukee's Best, 2x Busch Signature Lager, 1x Coors Light, 1x Sol
Bruery Befuddlement dregs + 3oz dextrose

I'll continue to add various dregs and sugar as needed to sour. Oak + dry hop in a year and we will see how good this is.

 

@stealth , do my eyes deceive me, or has the beer nome turned its back on you??.

 

He is very pessimistic about this endeavor, to say the least!

 

Bottled my 2 year old blended lambic that has been aging on red wine oak and dry hopping the last week. Man, this brew smells good.