What's Brewing October Edition!

FG check last night on my english porter that I brewed Sunday, about 30hrs after pitching the yeast. Already down to 1.032 from 1.062 in that amount of time... I wouldn't be surprised if I had FG by tonight already (target 1.020ish)... Letting this one finish in the fermenter, no LODO stuff this time around… Also skipped it for my last IPA as well and it has been my best in a while due to the limitations with dry hopping and stuff with LODO… I’ll stick with it for lagers only I’m thinking going forward.

 

Cider chugging away. Store bought with some S-04 and added cane sugar. Fermenting low at 64f. Probably gonna add cherry juice, keg, and take for a stroll while watching the kids trick-or-treat.(ya I’m OCD with tape)

 

Coffee Stout
Maris Otter, Rye malt, Caramel 80°L, pale chocolate, roasted barley, chocolate malt, black patent. Mashed half the roasted and chocolate, and none of the black patent.
Milled and steeped the black patent, the remaining roasted and chocolate plus 1 oz. coarse-ground light-roasted local coffee in fridge for 2 days. Strained, squeezed and added the toddy at 5 min.
Styrian Golding Celia 60 min., Willamette 10 min., S-04

 

I'm gonna try that rye in a stout some time.

 

Tasted the RIS and at 2 weeks I'm gonna bottle this evening. Definatly taste some brown Suger from the Chico, hope it sticks around months later

 

10 gallons of a “Decemberfest”. A late Octoberfest that should be ready sometime in December!

 

Dry hopping 2 hearted clone, 3.8 oz centenial

 

I'm about to start brewing a Festbier. Malt bill is 4.5 lbs each Briess Pils and Crisp Maris Otter (rather than Vienna) and 3 lbs Avangard Light Munich. Hopping with Hallertaur Mittelfruh. Going with Imperial Global (first time using any of their yeasts). Although it will be an underpitch, I'm throwing caution to the wind and just pitching from the package. Water will be close to Kai Troesters recommend profile for Munich Helles. Cheers!

 

Boiling a soured wort that will be the base for a beer to be called Creamsicle Sour Patch (maybe).

 

Bottled my Peanut Butter Milk Chocolate Oatmeal Stout and Apple Mango Cider.

Looking to brew my first NEIPA by the end of the month.

 

Brewing a hoppy red with Citra and Simcoe. Fermenting with WLP007. Aiming for 1.066 OG.

 

Just brewed my first batch in about two years. It’s my first attempt at a NEIPA. 100% Briess wheat DME, an absurd amount of Denali, Citra, El Dorado, and Galaxy. No hops in the boil, just a big whirlpool addition, and another stupid big addition during high k. Fermented with Imperial House, and plan to add a few more ounces of hops once I keg it.

 

Brewed a fantasy ingredient competition beer. Marris otter, carahell, oats, HMF, el dorado, 34/70, lime zest. May god protect us all....

 

Just got everything prepped for a small batch 1st attempt at a gluten free saison. Pale, Vienna & Munich millet malts with a first time addition of flaked quinoa for body and head retention. Hopped with East Kent & Styrian Goldings. Also using a more aggressive beta amalyse to achieve a dry finish. Will ferment with Belle Saison.

Also will be using a stainless mesh screen along the bottom of the Grainfather basket to keep these tiny grains from slipping into the kettle. Hope it works well and doesn't knock my efficiency.

 

Mesh screen is a bust. Mash got stuck within a few minutes. Had to remove the basket and dump everything in a bucket, remove the mesh screen and assemble everything again. Things are moving fine now, so thinks it's all good. I used a 500 mesh screen, which is inline with what BIABers use, but the GF pump didn't like it.

 

Kegged up the Porter that’s been in process.. FG ended up being 1.022 which is higher than I’d expect (expected something like 1.016), but no big deal at the same time as it tastes incredible! Likely due to larger amounts of roast and caramel malts bringing the attenuation down. I had some decent IBU in there, so it balances it really well. Final ABV of 5.3%, around 45 IBU.

Will let it condition a few weeks before tapping. Can’t wait to pour some pints of this one.

No brew plans for the next 3 weeks or so due to vacations and such coming up… But afterward, I’d like to maybe brew up a doppelbock or something along those lines.

 

Just brewed the last in a series of NE DIPAs. Maris Otter & Red Wheat. Amarillo, Citra, Mosaic, and a little Centennial @180F. Munton's Dry Ale yeast. Two dry hops with 1 oz. each of Amarillo, Citra, and Mosaic each go 'round.

Now . . . what to do with 12 oz. of Saaz?

 

Well, duh.... DDH fruited lactose saaz pils!

 

Brewed up a NEIPA yesterday with 2:2:1 Mosaic/Galaxy/Citra and a bunch of oats in the malt bill. Pitched some 1318 into it. Think total is about 3.5 oz/gal of hops, 50:50 between Whirlpool and DH