Who's brewing this weekend? 3/13-3/15

Kegging a Saison.

Brewing a Golden Promise and Citra SMASH. Plan to use waaaayyyyyy to many hops.

 

wedding shower or baby shower?

 

I *might* try and sneak in a simple IPL.. Hallertau Blanc and Mandarina Bavarian, or Huell Melon.. 34/70 yeast, with a simple pilsner base with a touch of C10 or something..

If I manage that.. I'm thinking a LemonDrop single hop beer with two row, pilsner and a dash of munich.. mega hopback addition of lemon drop leaf and using some us05 fermented at 55.

 

I was planning on adding lactose in the boil for the white chocolate stout but not the peanut butter. I'm gonna do both, it's just a matter of which one is first.

I picked up a package of PB2 powder for the peanut butter and taste tested it mixing it into a glass of stout, and it was good but surprisingly subtle even at the equivalent of 1lb / 5 gallons, which seemed like a generous helping. I dunno, maybe I'll go with the whole 2 lb package.

 

Yesterday (Friday the 13th) I brewed a 5 gal Citra Black Beauty IPA and will keg a 5 gal NB hoppy California Steam Beer lager either today or tomorrow.

 

Is that guava extract? If so, where did you get it? I've had a guava IPA before, and was impressed. It's on the list of future brews.

 

Guava is sufficiently exotic to qualify for the Exotic Fruit Beer Festival!

http://www.beeradvocate.com/community/threads/exotic-fruit-beer-festival.267736/

 

Kegging a farmhouse sour (WL Brett Trois, WL Brett Claus, WL L.Brevis, OYL lacto blend, OYL Saisonsteins monster, YB Wallonian, YB Saison blend); clean saison (Saisonsteins monster, YB Wallonian, YB Saison blend) that have been dry hopped on calypso and NZ rakau; Dark english mild and a milk stout.

Will brew a double decocted hefeweizen this coming week and on the weekend 20 gallons of IPA while teaching someone to brew (trial by fire ).

 

No brewing, but tasted a couple aging brews, included a sour brown ale and a ceyser. Won't talk about the latter here (not beer), but I've posted previously about the former. After almost 2 months at a controlled temp of 72F (on top of the previous 3 months) and the addition of a little lacto dregs, the beer shows signs of turning the corner. Some Brett cherry pie notes and a little sourness. Still has a way to go before I make a decision to package or (more likely) augment with some fruit.

 

Did the IPA only. Super slow sparge, but hit my OG, a little low on volume though. Will brew Saison over spring break, yeast wasn't ready yet.

 

Bottled a watermelon wheat today and am figuring out my plans for a chocolate peanut butter porter and a cream ale to be brewed next weekend.

 

Mashing in a Doppelbock as we speak
4gal BCS version
Was supposed to brew yesterday but softball tournament schedule change f'ed that up
It is a beautiful day though.

 

Currently boiling a bourbon vanilla porter; basically just taking the St. Paul Porter kit from NB and adding vanilla beans and oak chips soaked in Knob Creek for the final 2 weeks in the secondary. Thinking about adding 3-4oz of coffee beans for 24-48 hours in secondary too, not sure yet.

 

Brewed a split batch of higher gravity wort of 2-row and Munich. Half with german ale yeast and half with omega yeast DIPA with amarillo, cascade and chinook.

 

Uhh...

 

80% Pils
15% Wheat
5% Honey Malt (I know, I know...)
35 IBUs (we use heavy dose of noble hops, as opposed to light dose of high AA)
Light noble flavor and aroma hops additions
Single Infusion Mash @ 155*F
Kolsch yeast
Ferment low 60's, then lager

 

I made @Soneast 's version and it came out great. Check in the BA recipe forum.
I also made a variation on above using Wyeast 2565 and upping the IBU to around 50 using German Magnum. I lagered that beer for 5 weeks at 30°F and it is absolutely fantastic.

 

Nope just fresh guava (well as fresh as a tropical fruit in canada during the winter can be :s).
Added about a 1/2 pound per gallon. Just washed them, chopped them up and racked ontop.
I typically add about 1.5 pounds per gallon and let my fruited beers referment for a few months with the sugars from the fruit, but I'm going for something a little quicker and simpler to get this IPA on tap quickly.

So far so good... smells great and seems to be complementing the hops well.