Who is brewing this weekend? (July 11, 2014)

Discussion in 'Homebrewing' started by OddNotion, Jul 11, 2014.

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  1. OddNotion

    OddNotion Defender (611) Nov 1, 2009 New Jersey

    I think I should have Saturday to myself and will therefore get a chance to brew a Sour Red (ECY02) and a Saison (ECY14). If I am feeling really adventurous I may also try to get a Sour Blonde (ECY01) in as well, but 3 in 1 day is not very likely. I just moved so this will be my first brew day in the new place, and I really need to get a pipeline of sours going.

    I have 2 beers carbonating, a dunkel which was my first ever lager, and a hoppy hefeweizen which used a large portion of Galaxy hops with some Cascade as well - I will hopefully be able to sample them this weekend.

    What are your brewing plans?
     
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  2. RFD1973

    RFD1973 Initiate (0) Jul 11, 2014 Massachusetts

    First time posting and a novice home brewer. I'm thinking about brewing a porter or maybe a stout. I'm undecided.
     
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  3. Helgy

    Helgy Initiate (0) May 22, 2014 Minnesota

    I want to, but I will be leaving town on Tuesday and I hate leaving during primary fermentation :slight_frown: I am so excited to try out my Avery Maharaja clone!
     
  4. alanforbeer

    alanforbeer Initiate (55) Jan 29, 2011 South Carolina

    No brewing, but:

    Stepping up a starter of 3725 that I'm planning to use in a Biere de Garde, making a starter for a vial of WLP644 that I picked up at the LHBS yesterday, kegging a ZD clone, and prep work for an ESB I hope to brew sometime next week.
     
  5. ronobvious2

    ronobvious2 Initiate (0) Aug 24, 2010 Tennessee

    I have plans to go watch cartoons at a movie theater on Saturday morning :slight_smile:, BUT I may still have time to get this kit in the fermenter http://www.northernbrewer.com/shop/...ro-series-extract-kit-w-specialty-grains.html.

    In other good news, scored a GE 7cf chest freezer yesterday at Home Depot. It won't be delivered until next Thursday though, but I can finally get my ESB on "ice" and get it carbed. Seems like a lot of the reviewers did the same thing - buy it for the keezer application. I also have the requisite Johnson A419, so I think I'm ready to roll. http://www.homedepot.com/p/GE-7-0-cu-ft-Chest-Freezer-in-White-FCM7SUWW/203547578#customer_reviews
     
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  6. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia

    I'm contemplating brewing myself.

    Need to keg off my other batch of ECY14 saison, too! Will probably end up brewing a Gose and an APA, myself. I really should brew up something to put into my barrel, but.. time gets in the way!

    I really need to make it out to the LHBS and get a grist together for a Oktoberfest within the next week or maybe a Marzen, that, and a grist for a sour red, or maybe even a sour stout to use my ECY02 in.
     
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  7. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    No brewing for me, but...

    Last night my wonderful wife bought me a pressure cooker so I finally made new agar plates. First time doing it alone (only helped a buddy do it once before). Made an inoculation loop. The plates set up good over night. Was up early this morning and streaked 3 plates. I had previously streaked ECY Naardenensis and BKY C3 but they had gotten mold growth so I pulled pure colonies from those plates to regrow. Had also previously streaked BKY C2 from an old slurry that really didn't grow so I grabbed it fresh from my starter I have going of it. Also need to re-streak the plate of Sierra Nevada Kellerweisse as there is some mold in the lid outside the plate. Figured a better way to keep them sealed and keep mold out for this round. Going to finish my incubation chamber tonight too; I made the temp controller, and have the chamber, just need to install the light for heat now.

    Also 2 buddies of mine (brothers) and our families are headed down to a winery for tastings and such this weekend. Recon work. The bros are opening a brewery very soon and have asked me to come alongside them to work on their barrel and sour program. This winery shares the Christian faith with us and has offered their barrels (unsolicited, they contacted the bros) for aging the fun beers. Excited to see what kind of flavors we will get to play with from their wines (flavor descriptions on website sound awesome). Also taking sterile swabs with me to swipe barrels and walls in the cave cellar, and snag some fruit if possible (at least swipe them), to get some wild yeast to culture up. This should be fun.

    EDIT: Forgot I will probably blend 1 gallon of my Berlinerweisse into my 5 gallons of Oud Bruin for some more tartness, might bottle it too. Then rack my other 4 gallons of Berlinerweisse onto 6# of Mango and 1 gallon of Lacto fermented Mango Juice.
     
    #7 jbakajust1, Jul 11, 2014
    Last edited: Jul 11, 2014
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  8. OddNotion

    OddNotion Defender (611) Nov 1, 2009 New Jersey

    Any notes on your experience that strain yet? I also have ECY03 and ECY08 but this one stands out to me as the most tempting to brew with at the moment. I have loved my results from 08 in the past, and the description sounds so good! What was your recipe like?

    Off the top of my head mine is something like
    9.75lbs Belgian Pilsner
    3oz Honey Malt
    1oz Carafa Special I (Color Adjustment)

    Hopping with Styrian Goldings and German Hallertau to about 30 IBUs.
     
  9. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Not brewing the weekend but growing up some Dupont dregs for a Saison next week.
     
  10. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    Going to try to brew a Saison, using Nelson Sauvin and Huell Melon, on Sunday. However it's my wife's only day off on this rotation...and consequently mine as well. Not sure I'll be able to get everything together, we shall see.
     
  11. VikeMan

    VikeMan Poo-Bah (2,036) Jul 12, 2009 Pennsylvania
    Society

    To get the fabled (and possibly true AFAIK) All Four Dupont strains?
     
  12. CASK1

    CASK1 Disciple (316) Jan 7, 2010 Florida

    Would like to brew, but instead plan a full weekend of pre-judging for my club's upcoming competition. Hope to rack a Tank 7 clone sometime over the weekend.
     
  13. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    I have a set of dregs stepping up from the Dupont Cuvee that we shared on 4th of July. Also have a fresh Avril in the fridge to crack open and culture up too. There is just a roundness and complexity to the actual Dupont beers that I don't get off the 3724 strain. Hoping to get the full house mix to use for another Saison later this Summer (that will make 4 since April).
     
  14. MeisterSmudge

    MeisterSmudge Initiate (0) Sep 11, 2010 Indiana


    ECY Saison yeast is nuts! Took a 1.064 wort down to .998 in about a week. Flavors from it are great!
     
    OddNotion likes this.
  15. OddNotion

    OddNotion Defender (611) Nov 1, 2009 New Jersey

    What were your ferm temps like? and does this apple pie spice that they mention in the description come through at all?
     
  16. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Idk, haven't read up too much on this past knowing that their bottle strain(s) are what they use in primary. Is it a mix culture they use in primary? Any further info on this would be appreciated.
     
  17. VikeMan

    VikeMan Poo-Bah (2,036) Jul 12, 2009 Pennsylvania
    Society

    Don't know much more than that really. Reportedly the 'Dupont' strain used in fermentation is really four separate strains. (And 3724 is supposed to be one of those strains, isolated). I am pretty sure they don't switch to another strain for bottle conditioning.
     
  18. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    According to Markowski in Farmhouse Ales the actual Dupont house strain is supposed to be 4 different strains. 3724 and 565 are supposed to be the same individual isolate, and 566 is rumored to be a second of the 4 strains isolated. @OldSock makes mention of it in one of his recent "not in the book" posts here.
     
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  19. cfaulman

    cfaulman Aspirant (215) May 1, 2013 Wisconsin
    Trader

    not this weekend but brewed my first beer ever this week. A 100% Brett B Trois IPA with galaxy and mosaic hops.
    [​IMG][​IMG][​IMG][​IMG]
     
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  20. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    First ever brew was an all-grain batch, IPA, and fermented with only Brett... both feet in on that one. Congrats!
     
  21. cfaulman

    cfaulman Aspirant (215) May 1, 2013 Wisconsin
    Trader

    Thanks, I needed a strain that could ferment a little warmer since I am in a hot New Orleans summer environment. This one sounded delicious. I built my own mash tun, so I figured why not use it! Now the waiting game..
     
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  22. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    Keep in mind that the 76*F ambient is 3-10*F less than the actual temp of the beer inside the carboy. I would take the blanket off and put a tshirt over the carboy (to keep light out), then wrap it in the blanket again in a few days as the krausen begins to fall back in to keep it warm to finish.
     
  23. cfaulman

    cfaulman Aspirant (215) May 1, 2013 Wisconsin
    Trader

    I don't know if it makes a difference, but the blanket/towel is actually to keep is cooler. My apartment is rather large and utility bills are high in the summer when you keep the a/c low so its at 80 right now. I have been keeping the towel damp with a spray bottle of water/rubbing alcohol so that when the water evaporates it has a cooling effect on the carboy. I was trying to keep it in the range of 70-85 like White Labs says. Should I still remove it?
     
  24. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    I would remove the blanket and put a t-shirt on it and spray both the shirt and towel below, that will cool the whole thing off instead of just the bottom portion.
     
  25. cfaulman

    cfaulman Aspirant (215) May 1, 2013 Wisconsin
    Trader

    Awesome, thanks for the advice. I need all I can get haha
     
  26. fistfight

    fistfight Initiate (0) Jan 13, 2006 Massachusetts

    I'm planning on brewing a petite Cascade style fruit sour this weekend. I have some Gigayeast Fast Souring Lacto. I want to add fresh plums or peaches. Probably a simple belgian pale/saison base. I have no idea what to do otherwise.

    The lacto supposedly produces a lot of acid below 1.050 and 7 IBUs. I don't need this to be enamel stripping sourness, so would a 7 IBU, 1.060 base beer stress the lacto too much? Could I go higher? I want it left sweet and tart so that the fruit I add will still taste fruity.

    What primary yeast should I use? Would US-05 attenuate too much? Should I use something with more character? Should I co-pitch the yeast with the lacto or stagger them?

    If anyone has brewed something similar or has any thoughts I'd appreciate some help. Otherwise, I guess I'll just wing it.
     
  27. JonathanShaink

    JonathanShaink Initiate (0) Jul 4, 2014 New Hampshire

    I'm not brewing, Just dry hopping!!
     
  28. marc77

    marc77 Poo-Bah (2,044) May 25, 2001 California
    Society

    Brewing an imperial stout on a 1084 yeast cake. I'm using Vienna malt as the base cause that's the bag of malt I have on hand. It'll work.
     
  29. ipas-for-life

    ipas-for-life Aspirant (249) Feb 28, 2012 Virginia

    No brewing but bottling an Amarillo, Chinook and Citra ipa and an Oktoberfest ale. I'll give the Oktoberfest ale 2-3 weeks at room temp to carb and then get them in the fridge where they will sit till mid-late September before digging in. This is my ghetto way of lagering. Fermented with 1007 at 59F for 3 weeks. Turned out well last year.
     
  30. skivtjerry

    skivtjerry Defender (603) Mar 10, 2006 Vermont

    Clean out the freezer IPA with Chinook, Zythos, Belma, Columbus and Cascade, just finished chilling after a 45min hop stand.
     
  31. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia


    I do get the pie spice, although, it's more of a tart like fruityness. Pretty crisp and dry.

    Ferments like a beast though, doesn't floc all that well, but crashed it for a while. Very nice yeast. I really like it.

    I used Pilsner, Pale, White Wheat, Flaked Corn, Golden Naked Oats, and acid malt in my grist.

    Amarillo and Centennial to hop it to around 33 IBU's.
     
  32. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    I have that exact model...being used as a chest freezer. I can't vouch for it's keezerness...but it's freezerness has been great. I paid about $30 less than that, though.

    Whatcha going to make the collar out of?
     
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  33. VikeMan

    VikeMan Poo-Bah (2,036) Jul 12, 2009 Pennsylvania
    Society

    I'm not ronobvious2, but I have a keezer I made from that same model. Oak Collar, made from 1x6 (IIRC). It can fit 4 cornies, but that's a really tight squeeze and no fun. I normally just have 3 in it. Here's a couple of lousy cell phone pics. It's not a lousy cell phone. I'm just lousy at taking pictures with it...

    [​IMG]

    [​IMG]
     
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  34. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    @VikeMan I'm dissapointed, only a 4 tapper with 3 kegs in it, I would've expected much more with as much as you know (assuming you brew more than you do I guess).
     
  35. basscram

    basscram Initiate (0) Mar 29, 2006 Maine
    Deactivated

    Brew a porter is my vote. I take that back, a nice dry stout would be good too. Haha. Hard decision
     
  36. basscram

    basscram Initiate (0) Mar 29, 2006 Maine
    Deactivated

    I got 20lbs Pilsen extract, almost a pound of simcoe and hallertau mittelfruh hops and some s05 yeast handy. Also have, 50 lbs of newly purchased 2row and Munich 1. I was thinking of capitalizing on my good luck when brewing my first quadruple and maybe making a small 2 gallon batch to ferment alongside it. Any ideas.
     
  37. VikeMan

    VikeMan Poo-Bah (2,036) Jul 12, 2009 Pennsylvania
    Society

    I only brew once or twice a month. I've done every week for short bursts, but that was too much. If I had to do it over again, I'd build a bigger serving keezer. But to compensate, I also have an on-deck/aging chest freezer, so I can swap kegs in and out.
     
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  38. LakesideBrewing

    LakesideBrewing Initiate (97) Dec 1, 2013 Massachusetts
    Trader

    I brewed a Saison yesterday. It's fermenting like crazy at 85 degrees! (on purpose)
     
  39. Hanglow

    Hanglow Champion (839) Feb 18, 2012 Scotland

    Got the boil on


    Harviestoun Ptarmigan-ish

    OG 1.045
    FG 1.011
    ABV 4.4%
    IBU 40


    MO - 90%
    Crystal medium 4%
    Flaked oats 4%
    Sugar 2%

    Hops
    Challenger 34IBU 60mins 35g
    Saaz 4 IBU 15mins 25g
    Saaz 2.5IBU 5 mins 25g

    S04

    Mash at 67C
     
  40. wspscott

    wspscott Savant (911) May 25, 2006 Kentucky

    I brewed yesterday, just Golden Promise (1.043) hopped with a little Chinook @ 60min and some leftover Amarillo, Citra and Columbus @ flameout. 10 gallons split with Belle Saison and Mangrove Jack Burton Union, never used either before. I need a couple easy drinking lawn mower beers.
     
    MrOH likes this.
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