What’s Brewing December Edition

Racking an oatmeal stout to the keg, while mashing in on an imperial oatmeal stout that will be thrown onto the original oatmeal stout cake. (Lots of oatmeal, I know) Exact same recipe as the original, just more 2-row and roasted barley, and more nugget hops.

 

Racked my Pils into the keg this morning at 1.019-1.020 (FG will be 1.014). Set the spunding valve and we are off to the races. Let's see how this works...

Also I cut about 3/4" of the dip tube to try and prevent sucking up all the yeast cake and whatnot that will drop out of this one. May cut a tad higher going forward, but depends how this one goes.

 

Kegged the bitter I brewed on Christmas. Fastest turnaround ever for me. Was done in 2 days, tasted right on days 3 and 5 with zero change in gravity, so I kegged.Also backsweetened a 3.6% cranberry cider. Having some sessionable drinks around should help keep me from ripping into the 17% mead and the deceptively strong Belgian blond.

 

Brewed last night with my fiancée. 1 gallon batch of another attempt at a NE IPA. Decided to add half of the extra light DME with 15 minutes left in the boil compared to what I did last time of adding it all in the beginning.

60 minutes of .1oz Columbus
5 minutes of .1oz of Simcoe
5 minutes of .1oz of Mosaic
BrewersFriend was giving me a reading of about 43 IBUs.
Dry hop 7 days in with probably .1oz of Mosaic and .1oz of Simcoe
Used WLP007





1 day into fermentation:

 

Mashing in on a Best Bitter right now. 9# maris otter, 1# homemade invert no. 2, ekg, 1469.

 

Brewing an English strong ale. It's the 14th time I mashed in, in 2017. It's on track to be my biggest beer to date and pushes the limits of my BIAB gear w/ 15.75 lbs of grain. Pre-boil gravity suggests 75% extraction efficiency, which seems good for a BIAB pushed to the brim of the kettle With the treacle addition, could hit 1.095 OG. My plan is to dose half with Brett clausenii in a secondary fermenter to give it an old ale quality. Sort of a Baby New Year / Old Man 2018 thing.

 

Just doughed in on an imperial stout with my son. It’s 18 degrees here so by far my coldest brew day ever. Very happy to hit my mash temp of 152; it will be interesting to see how well it holds.

 

Brewed up a session Black IPA this morning with a bunch of Citra and Equinox/Eukanot. Still hoping to get one more brew in tomorrow (Sacc trois IPA) before I have to head back to work after the holidays...we'll see.

Happy New Year Y'all!!!

 

Brewed my first SMaSH yesterday with Maris Otter and Amarillo (all late additions). OG was 1.044, right where I wanted it to be. After all the dark beers I've been brewing, it will be nice to (hopefully) have an easy drinking beer!

 

Sour saison today. Plan on adding passionfruit and guava after primary.

 

Last weekend brewed a pale ale. 5.5% abv, 55 IBU, 14 SRM, about 12% C60, w/ Centennial and Chinook hops, all Chinook (4 oz) dry hop. 1318 yeast. Sample today was very sap piney and semi sweet candy nose. Did 2:1 SO4:Cl, so should be semi-dry hopefully.

 

Actually been a pretty good season for home brew. Since Thanksgiving, I've brewed 10gal Tripel, 10 Gal of Quad, and just a coupe days ago 14 Gallons of German Pilsner.