What's Brewing? (January Edition)

Timothy Taylor Landlord clone. Hoping this will be a cask-ish gulpable delight to counter my current dry and boozy Tank 7 clone. Won't put this in my keezer. Will just let it sit in my basement at about 1.8 - 1.9 volumes with a picnic tap. My 7 gal SS Brewtech brewbucket with internal temp prob is due any day now!!!

 

Another lager... this time with 3 sachets of 34/70 and a mix of Sterling and Saaz

 

Was planning on doing the same this weekend. Have you done one before? What yeast are you using? Was thinking of Wyeast 2206 or 2308. This'll be my 4th Lager beer so not a lot of experience to go on.

 

I used WLP833 for the last 2 batches and liked the outcome.
Cheers

 

My NEIPA from 12/28 is down to 1.032. Bumped up the temp to 20C, and will add the fermrentation hops (CTZ Cryo/Citra) tonight. Another week or so and it should be ready.

 

I'm planning to have a bash at the 1848 Barclay Perkins TT porter from Ron's book tomorrow. Mild, brown and black malt, 1.060 OG, 73 IBU. It'd traditionally have been vatted, so I'll probably age most of it on Brett Clausenii for three or four months in secondary and then a bit longer in bottles, but stick a few pints straight into bottles after primary to age clean as well.

 

@patto1ro

 

Brewing today an English Barleywine. Pretty much a King Henry clone with small changes to preference.

 

Kegged a Focal Banger clone yesterday and kegged a session SMaSH (2 Row & Centennial) fermented with a couple of Sacc trois strains and Brett brux this morning...now I'm in the middle of the boil on another SMaSH (2 Row & Eukanot/Equinox) that's going onto the previous SMaSH's yeast cake.

6 kegs on tap and at least 1 fermenter ready for each tap when the current beer kicks...now I guess there's nothing left to do but drink em down

Cheers yall!

 

Yesterday, I bottled a raspberry sour that was brewed 8 months ago and transferred on 2 pounds per gallon of Oregon Fruit red raspberry puree 2 months ago. Simple pale grist, fermented with belle saison, Yeast Bay sour blend, and cultured up dregs from de Garde's Special Rouge and Holy Mountain's Aureum, 2 sour beers and breweries from the Northwest I particularly enjoy. Everything was pitched on brew day.

I didn't cold crash it so I definitely sucked up some puree in the process, but most bottles seem to be pretty clean fills. I wish I could've used local fresh fruit but the beer wasn't quite ready yet. The beer was tasting good and mature at 6 months so I just decided get some first time experience with a fruit refermentation. I have been brewing a lot of mixed fermentation beers the past month and upcoming month with the hope they will be ready for real fruit this summer.


I was surprised to see such a think pellicle when I pulled the lid off, It's been closed since the fruit was added.

I was also surprised it has such a deep purple color, but we'll see how it evolves in the bottle. Overall very pleased with how it was tasting.

Racked a 1 and half month old sacch/brett/lacto beer directly into the fruit bucket. Probably won't leave it in there for more than 6 weeks before transferring it back into a carboy for further aging. I wanted to get more use out of the expensive raspberries, but really I'm excited to expose a new beer to that culture. I saved it prior to putting it on raspberries and am going to pitch it in a couple other beers coming up.

 

No, TT wasn't vatted, That was their Running Porter. Hhd was the Keeping Porter.

 

Ah, bugger, I didn't get that from the book. How different were they?

Edit: looking at some of your old blog posts, it looks like "slightly more hops" is the main difference between TT and Hhd, so it should be close enough for government work anyway?

 

1848 Hhd waas the same OG, had a slightly higher percentage of brown and black malt and about 50% more hops.

 

That's weird. Just opened my spreadsheet of Porter and Stout recipes and guess which recipe it was on? Barclay Perkins 1848 Hhd.

1848 Barclay Perkins Hhd
pale malt 12.00 lb 82.05%
brown malt 2.00 lb 13.68%
black malt 0.50 lb 3.42%
amber malt 0.125 lb 0.85%
Goldings 120 mins 2.75 oz
Goldings 90 mins 2.75 oz
Goldings 60 mins 2.75 oz
OG 1060
FG 1016
ABV 5.82
Apparent attenuation 73.33%
IBU 107
SRM 25
Mash at 152º F
Sparge at 165º F
Boil time 120 minutes
pitching temp 68º F
Yeast Wyeast 1099 Whitbread Ale

 

Brewing my NE-style IPA, loaded with citra, mosaic and galaxy.
Mixing it up this time and doing keg fermentation and dry hopping, makes for a very lovely color and tons of hazy goodness!

 

Brewed an imperial stout based on a Ten Fidy clone.

Hit 1.102 SG with first runnings only so might come in a bit stronger than 10.5% depending on how well 090 chomps through those sugars.

Threw a few gallons of water back into the Tun after first run off to make a low ABV milk stout. No chill cubed the imperial, plan to pitch the milk stout first and use it as a huge starter for the imperial.

 

Mashing a quad right now. 10lbs Vienna, 5lbs pale 2-row.

 

Amazing, thanks!

I ended up going with roughly the grain bill from the TT (since I had that anyway and it's not far off) but bumping up the hops to the Hhd levels. It'll be interesting to see how it comes out...

 

Mashing a pils right now. 89% Weyermann Pilsen 11% Weyermann Light Munich Magnum at 60 minutes and Hallertau Mittelfru at 10 minutes. Looking for a 1.050 OG and about 30 IBU.

 

Yesterday was 5 gallons of doppelbock. This one will be aging for next years cooler weather. Not a bad brew day, except with the cold weather I had issues keeping my propane tank from freezing up.