Who's brewing this weekend? 7/20 - 7/21 edition

Not me...got some bottling to do for a camping trip and general maintenance issues. Damn the luck!

 

18 gallons of Belgian dark strong and 6 of a wheat beer planned for wednesday. I'll start making the starters on saturday.

 

I'll be kegging my Saison, and my American Wheat.
I did a single decoction mash for the Saison, and for the American Wheat I'll be adding some raspberry extract.
I was I was brewing 18 gallons of anything!

 

No brewing for me. Probably going to keg my Classic American Pils (Saaz, Liberty, Sterling) and my New School Amer Pils (Simcoe, Mosaic, Calypso). Still trying to decide if I want to bottle my not sour Berliner or add Brett and fruit and wait a few months. Building up a Lacto starter from grains and apple juice in a CO2 purged 2L that I will step up a few times to kill off unwanted bacteria, then pitch some into my Brett L primary Our Bruin to sour for a few more months.

 

I'll be brewing 2.5 gallons of a simple table saison with French Saison yeast and coriander + orange zest while my grossly miscalculated 7.5% saison with grapefruit and lemon zest ages a bit more..

 

The dark strong will use 52.72 lbs and the wheat has 16

 

Galaxy and Pacifica IPA. Overnight mash of 93% Rahr PA, 3% c-10, 3% Flaked Oats. Bitter with a little Magnum and then 1oz each Galaxy and Pacifica @ 15, 10, 0, DH. US-05. First time using the Pacifica, we shall see!

 

Gonna brew 2 gallons of a chocolaty and thickly sweet stout to add to my underwhelming session Porter (at bottling) and hopefully fix it. Dry hopping my Mosaic/Citra Pale too. Wed. is now my reg. brewday, and doing a Berliner Weisse.

 

Honey Pale Ale for the wife and neighborhood. Not my favorite beer but a crown pleaser.

 

Doing a back to back batch this weekend, one imperial mint stout and one imperial peanut butter & chocolate stout.

 

I will be a consumer this weekend. I need to clear space in my kegerator to get my Hop Bursted APA on tap. Its been try hopping and carbonating but I need to get it into the fridge. I will be bottling about half from the keg for a BBQ next weekend.

I have a couple recipes designed, I just need to order the ingredients. I might be waiting until late August or early September before brewing again, its just way too hot in my apartment when brewing.

 

Have you done overnight mashes in the past? I've thought of doing them in the past (huge time saver) but had heard that there's a risk of souring.

 

I'll be doing a partigyle of sorts this weekend. First running's will be for a German style wheat, I'll cap that with a some additional grain and use the second runnings for a French Saison.

 

Planning to keg my American Wheat tomorrow. As a nod to Gumballhead it has been sitting on Amarillo hops for the past 5 days.

 

Kegging and dryhopping my Zythos IPA.

 

Yes, lots of them. Never had one sour or even taste sour. My last one was an 11 hr mash of a 10 gals of Blonde Ale, 100% Pale Ale Malt and it finished at 1.010 from 1.048. I mashed in at 158 and when I stired it after I woke and took a temp reading it was sitting at an equalized 144F (pretty standard drop for me). You are going to have spots where the mash is colder than others after that long, like the edges and top, etc. The middle stays fairly constant, IME. But you also need a nicely insulated tun and as extra measure I also wrap mine in a good high quality sleeping bag. I mash inside in the winter and leave it outside in the hot garage in the summer to help with the temp drop as well.

I mash the majority of my beers like this. It is really ideal for anything that isn't going to require a lot of body. This is a key way I can get up and have my brewday finished before my wife of kids are even out of the rack. Plus, there is a little cooled wort waiting for my son when he wakes up, he loves it.

 

I'll be brewing OldSock's 100% Brett Brux Trois IPA. Had the starter on my new stirplate since Sunday, just put it in the fridge this morning so I can crash and decant.

I have to decide whether I should brew in 95 degree heat tomorrow or 85 degree heat with Thunderstorms on Sunday. Leaning towards Sunday.

 

I also mash overnight and for the same reasons. The only off-flavor that I might have experienced from the overnight mash was when mashing a stout. The highly roasted grains may have contributed extra astringency/bitterness from the long mash. I can't be sure, as I didn't also brew a control beer.