What are you brewin, Septermber

Discussion in 'Homebrewing' started by GormBrewhouse, Sep 1, 2018.

  1. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Bottled the button light, dry hopped both cleanup IPAs.
     
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  2. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Oatmeal Stout today!

    Cheers!
     
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  3. Layerup

    Layerup Initiate (17) Aug 28, 2015 Oregon

    Comet, Columbus, and Chinook session ipa today. 2oz each in whirlpool, and 2oz each while spunding. I have more hops then I think I'll ever know what to do with , so it's time to make some ipas.
     
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  4. Eggman20

    Eggman20 Initiate (48) Feb 14, 2017 Minnesota

    Long brew day for me today! My 8 gallon maple bourbon barrel with a Russian imperial in it is about ready to bottle so I had to brew a double batch up to take its place. Decided to go with an imperial amber ale which I brewed 2 5-gallon batches of. Also did a parti-gyle one gallon Amber with the leftover grains. Not sure I want to leave the Amber in the barrel too long so will likely need to do this again in 2-3 weeks
     
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  5. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    just got back with half a bushel of fresh PEACH,S.

    gonna make a 12 lb best ale, 2 lb abby malt , T-58, secondary with 2 gallon zip lock bags of peach,s brew. Maybe add a couple pints of red raspberries as well.
     
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  6. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Have you used T-58 before, and if so, what has your experience been like? I just brewed a belgian single (pils, wheat, cane sugar) with this yeast and I like the results. High attenuation, fast working, but the beer is much more phenolic than estery. I fermented at 68F, thinking about trying a bit warmer next time.
     
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  7. Elvis_on_Bass

    Elvis_on_Bass Initiate (74) Jul 25, 2016 Indiana

    Today was a brewday for a rosehip/paradise seed saison, wanted to do this earlier in the year but that didn't happen so it did today. May be a good break from the seasonals when it is time to be consumed.
     
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  8. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    I use it many times a year, usually. With Belgian strong ales and hefes.

    I do ferment in your range but have been 70_72 with no problems.

    Good luck with your brew.
     
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  9. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Thanks, ill probably do another single soon, maybe 100% pils, and ferment in the low 70s to see what that brings to the table.

    Cheers
     
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  10. redgorillabreath

    redgorillabreath Initiate (127) Mar 29, 2015 Pennsylvania

    Pliny the Elder clone, second time, by golly! Flogged the heck out of BrewCipher to get everything optimized (it’s awesome!). Interruptions through the day, so it’s almost 10:00 and I’m chilling it now. But the wife picked up a growler of mead for me today,so there’s definitely a light at the end of the tunnel.
     
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  11. TheBeerery

    TheBeerery Initiate (79) May 2, 2016 Minnesota

    16 gallons of Kolsch and 16 gallons of Helles Saturday,then 10 of Pils yesterday. It took me all summer to rebuild all my system, from the brewery to fermenting.. So it's time to stock back up.

    [​IMG]
     
  12. wasatchback

    wasatchback Aspirant (259) Jan 12, 2014 Utah

    I too brewed a Kolsch yesterday. I’m actually really interested in brewing Kolsch these days after having some awesome versions from Suarez and Heater Allen this summer. Even went so far as to buy a sack of the Weyermann Cologne malt.

    Cologne Malt
    Malted Wheat
    Acidulated
    Magnum @ 60 for 25
    Imperial Dieter
    H2O similar to Cologne
     
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  13. wasatchback

    wasatchback Aspirant (259) Jan 12, 2014 Utah

    High attenuation? With T-58? What was your mash schedule?
     
  14. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    30 minute mash 30 minute boil Ne ipa. 4 oz of Citra,Columbus, eldorado in whirlpool. Typical grist. 4 oz same combo at bioferment and 4 oz same combo day 7. I had 3 hours free time and want to get rid of a bunch of hops. Fermenting with 1 packet safale-04 rehydrated.
     
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  15. utahbeerdude

    utahbeerdude Disciple (365) May 2, 2006 Utah

    I don't make them all that often, but today I'm making an American IPA. Hop bill for this one: Comet, Chinook, Cascade, Centennial, and Mandarina Bavaria. Additions at all kinds of times, and dry hopping with an oz. of each, when the time comes (in the keg). Cheers!
     
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  16. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    So I finished about thirty minutes ago. Hit FG of 1.054 which expected was 1.055. Good for a 65 percent efficiency. Not bad for such a rushed process. All in time to be done and watch my daughter so my wife can nap before work.
     
  17. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Single infusion @ 148F for 60 minutes.

    OG 1.053. FG 1.006
     
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  18. wasatchback

    wasatchback Aspirant (259) Jan 12, 2014 Utah

    Wow, I’ve rarely gotten T-58 to go below 1.020. It doesn’t like maltotriose. Amazed it ended that low.
     
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  19. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Get down to 1.010 regularly with T58
     
  20. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Tomorrow, the big cascade pale ale, using 1 lb of my cascades for a 6 gallon brew
     
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  21. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    I usually have t-58 end up at around 1.008 but I’ve only used it for triples where I had quite a bit of sugar and mashed @148
     
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  22. Ilanko

    Ilanko Initiate (147) Aug 3, 2012 New York

    Just started September with 5 gallon of Rye beer over Weihenstephan Weizen yeast 3068.
     
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  23. Brewday

    Brewday Initiate (105) Dec 25, 2015 New York

    I always check your vids out on youtube. What do you do with all that beer.
     
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  24. Maestro0708

    Maestro0708 Aspirant (200) Feb 27, 2015 Kentucky

    Looking now my attenuation was definitely above average for this strain. I guess that can be attributed to my 148F mash temp. I also used cane sugar for 10% of the grain bill.

    Do you have experience with the abbaye strain? Looking to brew some more belgians soon and figure its a good idea to stick with dry yeast as long as im getting my stuff shipped and its 10,000 degrees here.

    Cheers
     
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  25. wasatchback

    wasatchback Aspirant (259) Jan 12, 2014 Utah

    Just knocked out a Pale Ale with nothing but Strata for bittering, flavor, WP, and eventually DH. All Mecca Grade Malts and 1318.

    Wife is gone for a week so seeing how many brews I can get in before she gets back. Shooting for 5 total. Hefe, Wit and hopefully a mixed Ferm Saison still to come... wish me luck
     
  26. Supergenious

    Supergenious Disciple (341) May 9, 2011 Michigan

    Brewing up a pretty straight forward oatmeal stout in the next few days. OG-1.062, 16% flaked oats/rye, 14% roasted malts, 7% English crystals, and going with WY1028 this time.
    Probably doing another batch this month, but undecided as to what it should be.
     
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  27. Layerup

    Layerup Initiate (17) Aug 28, 2015 Oregon

    Gonna try and make my hot apricot beer this week , have the grains and the fruit. Just need the fermentation space.

    Has anyone used starsan to adjust mash pH? I forgot to grab acid malt...
     
  28. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    That’s a real bad idea with the star san. Just grab lactic acid or phosphoric acid or don’t adjust the ph. I understand it’s safe but still.
     
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  29. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    + 1 to Preps comment. Once I forget to pour out around a pint or so of starsan solution. This made for an awful beer. It is a great product for sanitation, but don't think it's for water adjustment.

    Good luck
     
  30. GormBrewhouse

    GormBrewhouse Disciple (371) Jun 24, 2015 Vermont

    Got lucky last night while going down to the cellar , I noticed the airlock on the Belgian peach all foam, pulled it out and installed the blowoff tube, close one, don't need to paint the ceiling,again, with beer
     
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  31. Layerup

    Layerup Initiate (17) Aug 28, 2015 Oregon

    Roger. Was a half baked thought. Wasn't particularly interested in visiting the lhbs again. But I guess I'll have to pay a visit.
     
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  32. azorie

    azorie Champion (876) Mar 18, 2006 Florida

    moon river in Savanahh ga, does a killer peach ale. those peaches were barrel aged in 2nd ferm.

    I always check these guys when I do fruit.
    https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html
     
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  33. wasatchback

    wasatchback Aspirant (259) Jan 12, 2014 Utah

    Single Decoction Hefe yesterday is fermenting away nicely...

    Krausened a Pale with all Triumph hops and some Conan I harvested from 3 cans of Holy Cow with the Pale I brewed on Monday. Probably a little late but it’ll at least partiallly carbonate it.

    Bout to do my first fruit addition to a Saison that’s been in secondary with Brett for the last 4 months.. 4lbs/gallon of organic white peaches.
     
    #33 wasatchback, Sep 6, 2018
    Last edited: Sep 6, 2018
  34. VikeMan

    VikeMan Meyvn (1,446) Jul 12, 2009 Pennsylvania

    Belgian Pale Ale with wlp550.
     
  35. pweis909

    pweis909 Poo-Bah (1,730) Aug 13, 2005 Wisconsin
    Premium

    I think next up is Cream Ale Experiment #3: flaked corn vs. flaked rice. However, because I have hops to burn, and because I have California lager yeast, I think this could arguably be called Pre-Prohibition Pils Experiment # 1. I never brewed with flake rice before and feel like I need to just to say I have.
     
  36. VikeMan

    VikeMan Meyvn (1,446) Jul 12, 2009 Pennsylvania

    Cleaning out the freezer:
    [​IMG]
    And no, I don't know why there was this level of precision on the AA%. Maybe a typo on the original packaging?
     
  37. skleice

    skleice Aspirant (244) Aug 6, 2015 Connecticut

    Bottling up my gluten free Trinity TH clone. The hydrometer sample was delicious. The yeast blend adds some really nice depth of flavor. Aroma seems a little light, but body seems fuller. Hoping this will be my best hoppy brew to date!
     
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  38. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    How did they smell?
     
  39. VikeMan

    VikeMan Meyvn (1,446) Jul 12, 2009 Pennsylvania

    Not to bad, really. But I'm not going to use them.
     
  40. Prep8611

    Prep8611 Aspirant (235) Aug 22, 2014 New Jersey

    I definitely wouldn’t either lol.