What's brewing September edition

Bottled my Burton today, added brett C to all bottles but three. Now to leave it alone for a few months...

 

I'm old school when it comes to hops...I like whole cone and T-90 pellets ...I don't need any of these new fangled T-45 pellets or cryo-liberal hops

 

Tested my Gose from last Tuesday's brew last night. My Nectarine Blossom yeast took it down to 1.004 so far and is still going. Looks like this yeast is still a beast at 3.5pH.

 

Tonight I Kegged my second version of snowbeard, a session ipa with centennial, citra and cascade and so4. Last time I went extreme west coast with the water (about 275 so4 to 50ppm cl), this time I went ne with the water (175 cl to 75ppm so4). Gravity sample tastes promising.

Now enjoying a glass of a vision blurred, a trillium fort point clone, that is tasting very nice (had to keg jump via co2 for the first time due to excessive hop debris from the heavy ddh and it's looking great now)

 

Brewing a quad tomorrow with 1762. Made a trappist single as a starter for this beer. This is my second time brewing this style and I've added some specialty grains to this one( caramunich, special B, aromatic). I based this loosely on the rochefort 10 clone that candisyrup has on their website, but the LHBS was out of caramunich today. I went with Goldswaen Red as a substitute which seems to be closely related to honey malt or cara20. Not sure how this will translate in this style, but I've got 3# of d-180 syrup (16%) which should dry it out or cover up a great deal of anything but the sweetness it imparts. Aiming for an OG just under 1.100.

 

Finally brewed the pumpkin stout. I had a week delay cause of babysitting issues. Came out to 11g at 1.052 which is right what I was going for. I'm a little worried, the wort was quite bitter so we shall see how it goes.

 

Looks like I'll be brewing another rye saison soon... One of my 5-gal batches came out wayy too bitter. My guess is it sat in contact with all the late addition hops in the hot kettle while the other half was already chilling. Kinda like a long hop stand.

Gonna do another low IBU batch and blend in secondary. I'm bretting these anyway so I've got some time. At first I was pretty pissed but now that I know there's a solution I'm feeling much better about it all!

 

Kegged my Fermentis BE-134 vs. Mangrove Jack French Saison experiment. Since I found them to be very similar, I decided to combine into one 5 gallon keg rather than occupy my 2.5 gallon kegs.

 

Brewing the badass Burton ale but subbing out the Munich for Belgian buisket malt. Had a good year with my goldings and fuggles so no need to buy and this year I'll be oak/maple wood soaking half. Really like the two wood effect on certain brews.

 

After cleaning out my fermenters for the saison I kegged last night, I took an afternoon forest foraging walk. Was lucky enough to have a close encounter with a black bear (sort of scary, but I'm telling y'all about it, so lucky) and collected some late season berries and flowers to try my hand at wild yeast wrangling.

 

Brewed an American stout based on Jamil's recipe. Upped the OG to make it a little bigger and substituted the 5 min centennial addition with a FO addition of fresh picked centennial and cascade. Will taste in a few months to see if I want to add coffee to it.

 

Did you prime these bottles normally?

 

yeah to about 2.2 volumes. But I did use a mix of champagne, returnable german wheat beer and returnable belgian beer bottles so they should hold up to more carbonation

I hope

 

I brewed @Supergenious 's California Common recipe this weekend - have been wanting to take a crack at that style for a while. She's bubbling away at 60* from a heaping 2 step lager sized starter.

Also mid way through a Keezer build, which is super exciting, looking forward to getting some CO2 flowing in and around my beer.

 

Kegged it up last night. One keg got 1.5oz of Vic's Secret. The other keg got 1.5oz of Simcoe. Will add fining to them tomorrow, drop in the keezer, and carb up for the event this weekend.

 

Brewing up 11 gal of wheat beer in a week or so. Hopping to around 15-20 IBU with homegrown chinook.

I've been building up dregs from a Sierra Nevada/Ayinger dunkelweisse collab that will be a great strain for half of this batch. The other half will get a caught wild yeast. Stepped it up to a 0.75L starter the other day and the krausen almost foams out the top of the 2L flask when you swirl it. Very bready and lots of banana coming from the starter so should do well in a wheat beer. I've been really loving these split batches lately. Let's you play around with all sorts of yeast varieties.

 

Nice! Let me know how it turns out. That recipe is a little hoppy for the style, but I like it that way.

 

Ready to lauter another routinely delicious IPA...before the afternoon thunderstorms hit.

 

Hops?

Really anxious to use the hops that I just bought in the next couple IPAs. Maybe the end of this month or so.