Who is brewing this fine spring weekend? 4-4-14

A quick check of the weather map indicates that possibly your definition and mine differ slightly on 'fine' and 'spring'.
The southland looks like it might be a bit challenging for outdoor brews. Is there a computation for hail additions?
I'm in Cali and on my own well water (no drought at 200' on this aquifer), so fine weekend for me...
Doing the My Perfectly Average American Stout. Or the Averagely Perfect American Stout That's Mine.That recipe posted here that doesn't have a catchy acronym or a Facebook location to 'like' it yet.
Too much Web time for me today.
Brew tomorrow, go kill virtual baddies in some game now.

 

Bottlin' a Golden Promise + Amarillo IPA
1010 starter for the year's 1st raspberry wheat

Since the final stage of brewing is consumption...
BYO iSantium IPA (test drive)
Anchor Liberty clown (getting long in the tooth)
'Merican Wit (more like a 'Meh Wit)
Simcoe IPA!

Plan B: put an end to the last 2013 barleywine's taunting whenever the fridge door opens.

 

Brewing a saison, for a change:

2.5 gallons
5 lbs Belgian pale
2 oz east kent goldings
1 pack wyeast 3726
keep it simple, stupid

 

Aside from the lovely GA spring weather, with it's glorious 3000 PPM pollen counts already, I planned to do a double brew day tomorrow, and planned to get recipes together for a brown ale, a hoppy wheat, a flemish red, a DIPA, a berliner, and a kolsch...

But showed up after work to find my LHBS closed... Closed until the middle of the month apparently, as ownership changes or something. I'm a bit in the dark about it, and slightly upset, but have hopes the store remains how I found it, and knew it.

Part of me wants to just order the shit off the 'web. The other part says to buy the M3 monster mill set up and buy grain buys and call it a damn day and not worry about my LHBS..

But with the Masters next week, and me gone in Augusta for next weekend, I won't be brewing anything for the next 2 weekends regardless.. So hopefully it'll be open by then, and I can get some shit in the carboys.

With that..

My IPA keg kicked tonight, half a glass seems to be the regular around here before something kicks.. I have a DIPA I need to keg and dryhop. Neighbor is gonna come over to make a keg of brown ale, or blonde kick, so I can put my other Berliner in the keg and get it going. Also gonna bottle off a huge ( 14%), almost 1 year old RIS I bourbon/oak aged from a keg, to get the rest of the beer I have around in some kegs.

Knowing my luck, we'll kill my co2 bottle this weekend in trying to drink down the kegs, and bottling with the beer gun, enough that I won't have enough juice to push any beer in the taplines..

Bahh...

 

Brewing my 4th (and last) lager of the season. Another Cz. Lager but this time a bit darker as it will have 25% Munich to go along with the Pils malt, as I am shooting for a nice maltiness in a Pils-like beer. Target OG = 1.055. Calculated SRM = 6, so still just within Cz. Pils color range. Magnum to bitter and 4 oz Saaz to finish. WLP 833 yeasties. Hopefully itthe weather will stay cool as predicted for the next few days so that the garage stays cool enough. Cheers, y'all.

 

Gonna try to catch up on bottling.

 

Ooh, ooh. Me! First batch in 2 months. First "clean" batch in 6 months. Spring IPA:

2-row 75%
Vienna 10%
Wheat 10%
Dextrine 5%
Mashed 152, low pH, CaSO4-heavy
1.068-ish

BU:GU 1:1
Amarillo FWH
Columbus 60
LOTS of Amarillo at 0, -15, dry

Second gen US-05, fermented as low as possible.

 

Brewing a St Bernardus Prior 8 clone on Sunday, but not exactly shooting for the usual OG since my HBS crush never delivers. Should land a little over 7% which is where I want it for a dubbel anyways

13 lbs Belgian Pils
1 lb D-90 Candi syrup
6 oz UK c-60
6 oz Special B
4 oz Belgian Biscuit
2 oz UK Chocolate

1 oz Target @ 60
.33 oz Styrian Golding @ 15,5

Westmalle yeast. Originally wanted WLP530 but no avail at hbs today, so it's Wyeast 3787. Made the starter when I got home, krausen in 3 hours. Smack pack is impressively viable, but I will probably still buy White Labs in the future when it is the option I want. Both brands always deliver but I always seem to prefer WL.

I just kegged my first beer last month(citra/amarillo IPA), and I bought a 2nd freezer tonight. Lowes will deliver it sunday during my brewing, and I will wire my 2nd ranco I bought last month tomorrow. So I will have 1 for fermenting and 1 for the kegs. More and more kegs will be bought soon. I am currently doing a picnic tap deal and I will transition into a collar and perlicks when I get around to it.

 

Brewing up a gumballhead head clone for a camping and whitewater trip with the boys. Thought it it would be a perfect drinkable tasty brew. It's my third batch so I am hoping it turns out good. My 2nd batch was nice and clean so I am hoping this one turns out as good.

Cheers everybody. A bottle of enjoy by for the 60 min boil.

 

Got a schwarzbier on deck for Sunday. Today I am bottling a 6-pack each for comps of a kolsch and mosaic APA that I have kegged.

 

You been brewing malt liquor lately? Hooch?

 

I'll be brewing on Monday. I'll be making a very heavy RIS that I'll oak the crap out of and expect to be ready by about Christmas, or next spring.

 

Yeah, I'm nearing the point in my "brew schedule" that I need to get my shit together for my annual "Duplicity" RIS. I brew it every late April/May before it gets hotter than balls outside. It's a beer I brew with the same recipe every year, oak and bourbon added and aged for 6 months, then kegged and sat on. I did it as a dorky project for myself and for my two twin boys. It was brewed before they were born, but I'm gonna try to save bottles every year and have an 18 or 20 year vertical of the same beer, with probably minor tweaks.

 

Bière de Mars with 4% Roasted Barley
1oz Strisslespalt @ 60
1oz Strisslespalt @ 10
wlp029 at 62°F
O.G. 1.046

 

Sounds really cool. I hope the beer cellars well.

There is something that makes me sweat a little harder when I'm brewing a thick black beer in 90 degree summer heat.

 

Indeed. Seems to wrong to be brewing such a large beer in the middle of the spring/summer, but it's the time of year to do so. Like doing a light bodied lager for the spring, you brew it in the winter!

 

Racked Pliny legacy to secondary and brewed a NB Saison.

 

Ended up revising today's saison recipe to use ingredients I had on hand:

2.8 gallons batch.

3 lbs Belgian pilsner malt
1 lb flaked wheat
1 lb Vienna
0.25 lbs caramel 20

Dough in @ 125 F
Slow rise to 149 F / 1 hour rest @ 149 F
slow rise to 168 F / mashout 10 minutes @ 168 F

75 minutes boil
0.5 oz east kent goldings @ 60 min
0.5 oz east kent goldings @ 5 min

3726 Blaugies pitched @ 68 F

estimated OG: 1.044
estimated FG: 1.005
estimated ABV: 5.1%

actual og: 1.043

 

Brewing the first stage of a 3 gallon starter tomorrow for a big batch next Saturday. Tuesday I'll do the 2nd part of it.