What's brewing July edition

I won't report you ...but I think you are getting close to the Fed Limit...unless you are married or cohabitate/ have a close familial relationship [/QUOTE]

Thanks for not reporting That will only bring me up to about 70 gallons this year, and with two of age adults, I still have 125 to go before the law becomes iffy....

 

Was happy to fire up the brew kettle today for the first time in a couple months. Went back to my standby, a Citra/Galaxy pale ale.

 

I brewed a Vienna/Nugget SMaSH a week ago that is also an experiment in shorter mash and boil times. I also did a whirlpool/hopstand that constituted almost all of the hops in the batch. I should be be dry hopping sometime this week.

 

Please report back on how this works out---I have half a bag of Vienna and a whole lotta nugget so this beer could be a reality for me as well.

 

Brewed up a blonde ale yesterday with some buddies. Went heavy on the citra at the end of the boil, excited to see how it comes out! Less than 12 hours later there's healthy krausen and lots of airlock activity Also, this was my first instance of using harvested yeast from a previous batch, and looks like it's working!

 

Brewed my summer table saison on 7/1: 3.7% ABV, pils, pale and rye malt, Blaugies dregs. Already kegged and is great, flavorful but not filling or befuddling. My summer go-to. (Yes, here in northern VT we have only gotten to summer in the last couple weeks).

Up for Wednesday during this week's working stay-cation (taking care of the kennel while my wife and stepson run a dog show)... a big starter from Hill Farmstead Arthur will get pitched into a 1.060ish wort. It will get sour cherries in secondary with bottling in the fall. High hopes...

 

Have you used Arthur dregs in the past? I've been thinking of using HF dregs but hear mixed results (some claims that champagne yeast has been added to carb the bottles) thanks!

 

Yes, I have used Arthur dregs before. They work fine and the beer definitely didn't taste like champagne. However it has been a couple of years so things may have changed. I mostly want the brett and bacteria that it contains so a bland bottling yeast is not a big deal to me.

 

To-style Helles tomorrow

 

I did up @FATC1TY 's White Wine Saison recipe this past Saturday. Really intrigued by the idea of an all Nelson sasion. I have a wack of Saskatoon berries ripening up by the river near my house, was thinking about doing a secondary over a Saskatoon puree to add a bit of color and flavor ..

Anyone have much luck fruiting saisons on 3711?

 

I'm brewing up 10 gallons of saison tomorrow, hopped exclusively with late additions of Nelson. 5 gallons will be getting 3031, the other 5 will get 2nd generation Mad Fermentationist blend.

 

Brewing a brown ale with maple syrup tomorrow. I've read a lot about brewing with syrup and I've decided to add ~8oz at flameout and then an appropriate amount to replace priming sugar at bottling. Thoughts?

 

Just kegged a peach milkshake IPA. Didn't add enough lactose and missed pretty badly on efficiency but it smells fantastic and tastes like a peachy pale ale, can't wait for it to carb.

 

Brewing another lime Nit Wit...last one was brewed before the election

 

Care to share the recipe?

I'm not quite happy with the citrus-ness of mine.

 

5 # Continental Pilsner
4# Flaked Wheat
1# Flaked Oats
1/2 # acidulated malt
1/4 # rice hulls
1 sachet M-21
2 oz Amarillo @ 5 min
1 oz bitter orange peel @ 5 min
1 oz crushed coriander @ 5 min
1 oz lime zest bagged in keg
75 min mash @ 148*F

 

Cheers thanks. Looks to be similar to what I put in to mine, but I had Saaz hops - the Amarillo probably helps 'pop' the citrus aspect do you think?

 

Yes, but only ~12 IBUs...cheers