What are you brewing? (September 2018)

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.

Cheers

 

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.

 

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.
https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html

 

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.