What's new with you this year?

These
http://s912.photobucket.com/user/bazowie/media/20140113_061325_zps2fd2ad74.jpg.html
and this
http://s912.photobucket.com/user/bazowie/media/20140312_163453_zps46fdb5ee.jpg.html
That go with this
http://s912.photobucket.com/user/bazowie/media/20130330_072935_zps01febbfa.jpg.html
and two more 15G barrels on the way.

 

This year? A plate chiller and a second Igloo cooler HLT. I used both on Sunday. Major improvement to my brew day! (I've just got to figure out a good way to clean the chiller)

 

We've found that 5 minutes each way (5 minutes through the "In" port and switch to 5 minutes through the "Out" port) with oxiclean, then 5 minutes each way with rinse water does the trick to cleaning it out. Then stick it in the over for awhile to evaporate any leftover water you can't get out.

 

Just ordered a stir plate for starters today. No more intermittent shaking.

Brewed 3 different sours with different generations of the same yeast. First time brewing with bugs and harvesting yeast.

Been improving my ipas. Started hop bursting and doing hop stands. Using almost double the hops I would use in my original recipes.

Finally brewed a imperial stout I can be proud of. Took 5 tries but the latest one is by far the best.

 

*oven*

 

Culturing more wild yeasts and bacteria, competitions, wrote article for a local brewing mag, studying for the BJCP, wrote an article for BYO for late summer...

 

brewing stuff I enjoy rather than experifermenting. New experience. It took a few years but I finally exhausted my list of stuff I wanted to try. Now I suppose I'm building a new list, but it'll never approach the hundreds of things I've done in the last 4 years.

 

I'm focusing more on Belgian styles this year. I received Brew Like a Monk for a Christmas gift, and I finished that sumbitch in about 2 days. I've gone back to read sections very frequently. Honestly, it is the most enlightening book I've read about brewing yet. One major takeaway I'll share: don't be afraid of using a substantial amount of simple sugars.

I brewed a Belgian stout experiment in January, which was already a concept for me last year. It's bottled and corked and is just now getting good and carbonated (only have had 2, plan to enjoy the bulk of them next winter). My first attempt at a Tripel is conditioning now in a carboy and looks/tastes promising. Saisons are on deck to brew for the coming warmer months.

Cool thread. Cheers!

 

Once we hit some stable spring temps here I'll probably smoke about 8-10 pounds of it. I'll have to start up some Kolsch yeast here soon anyway.

 

Still trying to make the world's best saison. Not even close to being there...

 

Agreed, but I do find that the beers I make using large amounts of simple sugars need extra time to condition. YMMV.

 

Wow! Awesome stuff! How muc did that all set you back if you don't mind me asking?

 

I am new to brewing this year. Very excited to learn and hopefully eventually make some good beers!

 

Made my first two lagers and they turned out great! Going to spend the rest of the year working on my mash technique and becoming a better all grain brewer.

 

I finally got around to picking up an autosiphon. Why on earth did I wait so long?
Also built my wort chiller early this year. Finally got the parts cheap.
I may well be moving this summer, and SWMBO said that when we get settled, I can get / build a keezer.
Also, one of the requirements for any house we buy has to have space for a dedicated brew area, as well as a workshop (and place for my guitars, and, and, and...)

 

You kind of stop counting the $$ after a while, just the pots and fermenter were $3100.00 after that it's hundred's here hundred's there, at this point I'm well over 5K. It's been a lot of fun and I have some kick ass beers in the barrels and looking to many more!

 

Sounds like you are pretty serious about it. Ever thought about selling your beers?

 

I sell the bottles, the beer is free, haha

 

Embracing the funk. I've been brewing 'clean' beers for over twenty years and have always been scared about introducing brett, lacto, pedo, into my home brewery. Time to get over it!