What's Brewing? May 9th-15th

Here's some pics of my setup, first one is gas into fermentor line. Barbed on the regulator and I believe I have a 3/8 ss tubing going into the top of my Speidel.



I'm still looking for the size of the nylon reducing barb that I used to join the tubing. Also from where I ordered them, it was either US Plastics or from Grainger.

Out of the fermentor I used this.

Everything wasn't perfect so I had to use hose clamps, also had to heat up a couple pieces to get them together but overall pretty happy with it. I'll keep trying to find the info on where I got the barbed unions, if I had to guess I say it was from Grainger.

 

This is great. Thanks!

 

Supposed to have a marathon brew day yesterday, but woke up to 3 inches of snow and a big ass maple branch in my driveway (that broke off and fell due to the weight of the heavy wet snow), barely missing my wife's car; we're talking inches. So brewing was out. F'ing whacky Colorado weather. Taking the day off tomorrow to do it instead.

Brewing for a party coming up early June:
10 gallons saison
5 gallons Irish red
10 gallons jasmine blonde

Also, maybe kegging 5 gallons of koelsch and 10 gallons of witbier.

 

Did 10 gallon batch of hefeweizen yesterday. First time using Avangard malz for base so I'm interested in how the flavor profile will turn out. Efficiency was super high from what I had calculated.

 

SOMA Saison - Sunday 05/10 - Sour Mash 1 pound 24 hours prior - WLP568 - then WLP644 24 hours in...let the magic happen...

 

excited to brew my first saison!! going to be doing a variant of the mad fermentationist's Hoppy French Saison! Currently washing the brett I used in 100% brett ipa, excited to see what this Gen 2 brett can do!

If anyone's tried this recipe, reach out to me if you have any pointers!! Cheers!

 

Racked Mango IPA into secondary over the weekend.

 

I've heard good things about Avangard malz. Also, about the good effiency. I plan on trying it for my next batch.

 

I should have bottled my Saison on sunday but the 3724 is taking its time finishing. I need to plan a brew day soon, we haven't had any rain in a while, it only rains around here when I brew.

 

Been looking to do something similar, how did you use the mangoes?

 

I would lose my s#*$ if we got more snow here. It's only been a few week since all of our snow melted!

As for me, tonight I'm brewing an i/apa. Got some galaxy, nelson sauvin, centennial and simcoe hops. Maybe an oz or so for bittering, then ample additions late in the boil/ at flameout and generous keg dry hopping (worked very nicely last time) makes for a very easy drinking brewski with a great aroma. I'm getting thirsty now...

 

I make this every summer. In the past I used real mangos. 10 large mangos per 5 gallons. I would peel them, cut them into smaller pieces and puree. I would put the puree with some pectic enzyme in the secondary and rack over. This year I am using extract from Silver Cloud Estates.

http://www.silvercloudestates.com/product/mango-extract-flavor-flavoring-natural-192.aspx

 

I have 5 gallons of IPA (Lagunitas IPA clone) that has been fermenting for a week. First time I've brewed with a wort chiller and first time I fermented with a heating strap and temperature controller. The recipe says to ferment at 70 and its been locked onto it the whole week.

Hoping to get a better approximation of the target beer this time than last time. It was still drinkable, but under attenuated and a bit malty/sweet.

 

Going to brew a Munich Helles tomorrow, sort of. The homebrew shop was out of lager yeast so I'm turning it into a hybrid using the German Kolsch yeast.

 

Brewing 10 gallons of IPA today after work with Conan yeast.

Half will be a straight IPA and the other half will eventually get a grapefruit addition a la Grapefruit Sculpin.

 

Simple hefeweizen fermented with 3068, but adding Citra at flameout and amarillo dry hop. Hoping to get a nice banana, citrus, tropical tasting beer for the summer.

 

I am a bit short of time at the moment, so "brewed" my first coopers kit in years, Sparkling ale done short. Very quick and hoping for something drinkable

 

Kegging a kolsch and wit today. I brewed a 10 gallon batch a few weeks ago and split it. I'll dryhop the kolsch with apollo.

 

Did we not do a whats brewing for this weekend?
Anywhoo, no brewing, added more blueberry to the blueberry wit aka youre turning violet, violet. Who would have thought 6 lbs frozen blueberries wouldnt give 5 gallons of wit some blueberry flavor?
also picked up ingredients for next weekend. APA with pils, a touch of munich and GNO, and some no brewer and mandarina bavaria.

 

http://www.beeradvocate.com/community/threads/whats-brewing-may-16th-22nd.292411/