Who's Brewing this Week (6/12 - 6/18)

I'm taking my first stab at both a full boil and an imperial stout on Sunday. Got my new propane burner and 11 gallon kettle earlier this week and have the second stage of a 3L starter bubbling away right now. Planning to add oak chips, vanilla beans and coffee and be drinking this bad boy by late fall/early winter.

 

Not brewing. Just pulling coffee and vanilla beans from a sweet stout. And smoking a brisket on Sunday.

 

I'm going to make JohnSnowNW's House Pale Ale! Probably on Monday. I'm running out of fermenters, so I need to push my tripel over to a 5G carboy for some aging, which will free up my 6.5G for the pale ale. Gonna be using CO2 to transfer for the first time, it's all very exciting.

 

Sure. We'll also be drinking a Belgian Pale, a Pineapple & Blueberry Berliner, and later on a Kate the Great Clone paired with Cigars (don't know what brand/type, someone else is bringing) humidor'd w/ oak infused tawny port. We're pretty far from Pittsburgh though.

 

5 gallons of basic berliner wort plus enough lactid acid to bring pH down to 4.6-ish was sour worted in this. Then more wort was added to the soured wort for the boil. Fermented with Chico. 5 lbs each of frozen and thawed pineapples and blueberries in Secondary. Will probably go 6 lbs each next time.

 

One thing that comes to mind, when you say that you're going to use oak, (tinctured in bourbon, I hope), is that it thins out the body of the beer. While sipping on an oaked 10 Fidy clone, I think that I'd mash a little higher on these from now on. 153ish wouldn't be a bad place to start.

You'll also be surprised how little sparge water you get to use with a big beer. Expect your efficiency to dip because of this.

Ferment on the cooler side of your yeast's tolerance. This will help the beer shape up months sooner.

 

Brewed up a quick house beer yesterday with my brewing partner, La chouffe clone

 

My plan is to "dry bean" for a few days before bottling. Of the many opinions I've heard this seems to be the most popular.

Definitely soaking it in bourbon for several weeks -- if the dreaded shortage doesn't hit too hard come early fall. And I don't think I'll age it too long on the chips, I don't want an overpowering oak flavor.

 

It's a kit and the chips were included

 

Bottling up the mandarina pale ale. I am excited for this one.

 

Hopefully I'll be brewing a siason that isn't a train wreck

 

Gonna break in my barley crusher with an american brown ale. Shooting for 6% ABV at 1.013 FG with 2-row base, .75# chocolate malt, .5# special roast, .5# caramunich III, and .25# honey malt. Hersbrucker and Simcoe hops late (odd choice, I know) and bittered w/ a hop shot to around 40 IBU. US05 yeast.

I'm also planning on tapping a pale ale I kegged a little over a week ago at some point this weekend since I'm both impatient, and more importantly, out of homebrew.

 

Kegging a Rakau Simcoe beer made with Omega "Where Da Funk" yeast. It's a blend of Trois, Fantome Sacc and Crooked Stave unfunky Brett. Started at 1.060. It was at 1.018 after two weeks and I'm calling it done at 1.006 after three weeks. 88% attenuation. It probably could have dropped another couple points, but I'm tired of waiting.

 

Brewing second attempt at an IPA with Galaxy and Rudi hops with a grain bill of Golden Promise, flaked wheat and maybe some carapils (maybe a little C40 instead). First attempt contained a decent amount of rye in the bill, but I don't have any rye for the second revision. Also, drinking my first kegged brew (dank red IPA with Apollo, Chinook, Columbus and Summit), which utilized some water chemistry adjustments to help with overly bitter pale brews (High as Eff Mg levels in my water). The keg brew will be a nice addition for brew day.
Also, would like to transfer my Berliner to either a split batch on fruit, or keg the whole thing but it seems to have stalled out at 1.012. Threw in a 2L starter of WLP644 2 weeks ago and no movement. Getting a strong pellicle forming on the bad boy too. Don't know if I want to keg any of it or just throw it in some bottles.

Cheers!

 

Made a methelgin on Wednesday and brewing up a Bohemian pilsner on Sunday. This'll be the 16th version of this pils. Almost got it perfect!

It's tough to plan brew days around all these Stanley Cup games!

 

Haven't decided if I am brewing on Sunday or Monday, but I am looking to brew a small one gallon pale ale using some the the left over hops and yeast from my last few brews.

 

I have only brewed 1 batch in the last few weeks while I ramp down production before the family and I take an almost month long trip to Portland Oregon. It's been kinda weird not brewing as much lately and actually trying to run all of the kegs dry before we get ready to leave! But this week I'll start up a series of 6-7 batches over the next 3 weeks that will all be ready when we get back, or soon after, so we don't have to wait around too long to get beer flowing again

This week I'll be brewing an all Citra wild DIPA (wlp 644) and a Brett saison made with 100% orange blossom honey. I'll be kegging a Citra and Nelson session IPA/APA and most likely be dry hopping a single hopped El Dorado wild DIPA (wlp 644) this week as its pretty much hit it's FG at around 1.016 from 1.090.

 

a bit of a mess today

 

Setting up my new kegerator this weekend. I'm exciting to finally start kegging! Then later this week I'll be brewing a Berliner to go in said kegerator. Which will also be my first Berliner, so pretty excited for that too.