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Discussion in 'Homebrewing' started by GormBrewhouse, Sep 1, 2018.
Bottled the button light, dry hopped both cleanup IPAs.
Oatmeal Stout today!
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.
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
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.
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.
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.
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.
Thanks, ill probably do another single soon, maybe 100% pils, and ferment in the low 70s to see what that brings to the table.
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.
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.
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.
Magnum @ 60 for 25
H2O similar to Cologne
High attenuation? With T-58? What was your mash schedule?
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.
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!
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.
Single infusion @ 148F for 60 minutes.
OG 1.053. FG 1.006
Wow, I’ve rarely gotten T-58 to go below 1.020. It doesn’t like maltotriose. Amazed it ended that low.
Get down to 1.010 regularly with T58
Tomorrow, the big cascade pale ale, using 1 lb of my cascades for a 6 gallon brew
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
Just started September with 5 gallon of Rye beer over Weihenstephan Weizen yeast 3068.
I always check your vids out on youtube. What do you do with all that beer.
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.
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
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.
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...
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.
+ 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.
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
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.
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.
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.
Belgian Pale Ale with wlp550.
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.
Cleaning out the freezer:
And no, I don't know why there was this level of precision on the AA%. Maybe a typo on the original packaging?
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!
How did they smell?
Not to bad, really. But I'm not going to use them.
I definitely wouldn’t either lol.