Who's Brewing This Weekend 2/28-3/2

I brewed my "Hefewit" experiment on Thursday...

http://www.beeradvocate.com/community/threads/2-beers-1-wort-hefewit.155513/

Ultimately it was an 18 gallon batch split into 2 different boil kettles allowing for different boil additions to each one. The grain profile was a "compromise" btw the two styles. It's being fermented in 4 carboys. 2 fermented w/ wit yeast in one temperature controlled chest freezer. The other 2 with hefeweizen yeast in a different temperature controlled chest freezer.

 

Dry hopping a DIPA that I brewed (by accident) a couple of weeks ago.

 

Brewing...
GP Amarillo SMASH
OG 1062
BUGU 0.8

---
dHopping + Makers Mark bourbon-soaked oaking...
SN Big Foot clown
OG 1095

---
dHopping
Mosiac SMASH
OG 1064
BUGU 1.1

 

Sounds like some good stuff there.

Was the mosaic, all mosaic or did you let it play with others?

Speaking of BUGU ratio's.. I noticed today while bored, the DIPA I just brewed was a 1.9 BUGU ratio. I haven't really found my IPA's to be bitter enough, hope this one does it.

 

I'm brewing a test batch for the linked. It's a Texas Brown Ale this year. Interesting history on how the TXBA was created...rooted in California. Never made one, nor have I had one. I am really looking forward to the contest though. I may also do a collab with a buddy. We are considering a TXBA w/ Cactus and Rye.

http://thekgb.org/Portals/0/BBBB/4B2014 flyer with Ken Rich Ray logo.pdf

 

I planned to brew this weekend, but for the last week our water has tasted terrible. The water company says it's due to snow melt up river. It's been improving and should be gone in a couple of days. Hopefully I can brew next weekend.

 

How sour did that berliner get? Remind me how long its been sitting now?

 

Busy weekend here. Some buddies came over for a group brew sesh Friday. Did a 10 gal batch of Gose. Finished insulating my keezer. Replaced O-rings on some old kegs I was givien, then cleaned them. Tested, cleaned and sanitized the beer lines in the keezer. Then kegged a SMaSH Pale Ale (locally malted 2-row, cascade, 1056).

 

Brewing a pale ale tomorrow, a new recipe for me also trying to use up some of the hops in the freezer that's been there to long.
Pale Ale malt, Flaked rye, Crystal 60L, Munich. Hops are Anthem, Centennial, and Chinook.
Also going to be trying out my new ph meter, an el-cheapo but I wanted to play

 

I soured it on Sunday, Feb 23.. Pitched the grain at 115*F and left it outside that day while I brewed the APA stout. It stayed around 85-90* during the rest of the day, evening, and into the morning. I put it in our laundry room under a shelf and closed the door. It was around 75* in there during the evening with the heat being trapped in there.

I boiled it yesterday, March 1. So it was there for 6 days, pretty much "room temp", with no help heating it. It got pretty sour. It's not so mouth puckering sour at the moment, but it's plenty sour enough, and I think it'll be more sour tasting since I'm tasting the sour through the sweet unfermented wort as well.

I'll report back when it's done fermenting, which has gotten off to a slow start with US05.

 

Brewed a More Brown than Black IPA clone yesterday from the byo recipe. I subbed in Mosaic hops for Delta and Pacific Jade for the Galaxy. I'm also going to include a 2 stage dry hop. It is kicking hard right now in the fermenter less than 24 hrs after pitching the yeast. It was my first time doing a starter so I'm pumped to see how it comes out.

 

You should notice a difference, doing starters. Just started doing them as well. The difference for me was huge going from no starter, to a starter on a stir plate. Better/ faster fermentation, better attenuation, cleaner yeast flavor.

 

Man, I wish I had a recipe together and some grain on hand. I should have brewed today. 72*, sunny, light breeze and I'm instead sitting on the porch out back drinking some homebrew, jamming some tunes through the speakers, and watching the dogs bother the golfers who apparently this weekend all have a hook!

Hey, atleast I've got 3 batches fermenting away, so I guess I needed a day off.

 

Indeed, starters are paramount. Then again, I don't even rehydrate dry yeast, but I make starters for liquid. Hah!

Next step is pure 02 into the wort before you pitch. That makes a hefty difference too.

 

Already there brotha! And yes it does!

 

Bottled up 12 gallons of a La Chouffe ipa clone today.

 

This batch is all Mosaic...all the time. It's a BYO recipe. More hoptiude than my usual brews.

The BA CW on Mosaic seems to be this may end up being too much of a good thing.

 

You can add RO anytime. It's probably fine to have the beer too strong at this point.

 

I brewed an imperial chocolate Coconut Stout. I'll age half on rye whisky and oak cubes and drink the other half like spring is coming and Stout season is almost over! Should come out about 13% abv