Who's Brewing This Weekend 7/25-27 Edition?

Just brewed up a Rye IPA with some ginger and bitter orange peel.

 

Drinking!
Pipeline is full.

On tap now:
Scottish 70
American Wheat w/ Citra and Amarillo
RR Consecration Clone

On Deck:
IPA w/ Citra and Mosiac
American Sour w/ Frozen mixed berry(2 lbs per gallon)

Aging/fermenting:
Hefe
Wee Heavy
Kriek
Lambic on 3rd gen Roselark guts + dregs
ECY01 Sour Batch

Plus my hops are almost ready for picking!

 

Just put the lid on a cherrywood-smoked Amber Ale. It has scored well before, a few tweaks to try and improve.

Regarding Dupont: As stated, it is brett-less, my latest brew finished at 1.000 (ferm in mid-80s). I racked one gallon into a carboy and added Orval dregs about 3 weeks ago . . . there is activity in there that only a micro-biologist can explain. Will not touch until 2015.

 

I'll be pulling a double tomorrow. I haven't brewed in a few months. I'll start with a Centennial beer of some sort and then I'll do a nut brown. I'm hoping to get some feedback on my brown:

From Homebrewtalk:
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


I'll probably back down the Victory malt. I really think it will be too easy to make a cloyingly sweet nutty brown ale.
Other than that I'll probably follow this to the T.

Do you think I could oak this beer?

 

I'm excited to brew again soon, but today we are having a party (co-hosted with another home brewer) to share good beer, free up space, and empty some bottles for re-filling. I will probably taste my sours beforehand to see how they are coming along. That's always fun.

 

Just transferred a proto-sour to secondary and pitched Wyeast 3278. Gonna try to let it sit a year before kegging.

Tomorrow I'm going to do a tripel and perhaps a Belgian IPA using the yeast cake from the aforementioned proto-sour (Wyeast 1214 -- one of my favorites).

 

How is your Consecration clone? Do you mind posting the recipe in the recipe forum?

 

http://morebeer.com/products/kit-allgrain-russian-rivers-consecration.html

 

Summer Blonde ale with Perle and Tett

 

Please expound.

 

It's just a new tripel I'm trying out. I'm hoping for a tangerine finish by using summit hops.

for 20 gallons

50 lbs Rahr 2 row
3 lbs cara 8
3 lbs table sugar
3 oz summit 60
3 oz saaz 15
3 oz summit 1 min

wyeast 3787

Og 1.074
fg 1.010
alc 8.5
34.4 ibu

 

just took final readings for rum runner imperial Stout came in at 6.5 will bottle in a few days

 

Sweet cheeks IPA-orange blossom honey , hops and habenero. First time using habaneros Any suggestions on how many to use for a 5 gallon batch in the secondary? Want it to be not as habanero sculpin.

Cheers

 

I predict an onion tripel.. I've been hardpressed to get much orange from summit in my past dealings.

 

Thanks for the heads up. Just dug a bit deeper and found more onion warnings about it. I'll have to make some changes.

 

I've seen the whole orange/tangerine from Summit before, so you weren't wrong in thinking that. I think I read it has to do with where, when and how it was picked, and the variety of changes. Every beer I've had that had summit has a wild onion thing going on. Similar to Apollo if you get wild with it.

 

2nd batch ever today. Lots of improvements this time around. Though, this does look a bit dark for a Hefeweizen.
Maillard reaction? I added some of the liquid extract late (with 15 min to go in the 60min boil) hoping to leave it a little lighter in color but the extract itself (breiss liquid wheat extract) was dark to begin with. Oh well.

Yes, I have a blow off tube for this. Used two WLP300s for this and there's not a lot of space up there! Will be attempting a fermentation temp of 62*F for this using a swamp cooler.

 

@Curmudgeon It'll look darker in the carboy than it will in a glass, but that said, it is on the dark side. Extract beers have issues with that due to the LME. Look to use DME if you have the availability. No sense in paying for water.

 

Also, you might want to look into a blow off tube for that batch. Your headspace is seriously lacking and I assure you, a mess will be present tomorrow morning.

 

I have a blow off tube on there for sure! That small space freaked me out! Ha!
Yeah, didn't like working with LME very much. Sticky gooey stuff I say!!!!

 

Just finished brewing the West Coast Radical Red all grian kit from Northern Brewer. It was supposed to come in at 44 IBU's but I had some extra hops laying around so I decided to experiment a bit. Accorrding to my software it is now 103 IBU's : ). Plus at the end of the boil I tossed in a cup of brown sugar just for fun and it came out at at 1.060 vs 1.050 like it should have. All and ll it was a great brew day and It will be fun to see how this beer turns out after a few extra additions.

 

Did a table strength, brown saison

 

Yeah the color thing will end up pissing you off so much you'll switch to all grain, that's what happened to me...

 

Didnt brew but fruited 2 sours and bottled the remains. 1.5yrs in the making...

 

I brewed my 1st ever batch, Pumpkin Amber Ale. I used a partial grain recipe:

• 45oz canned pumpkin 30oz roasted the night before for an hour at 350
  
• 1 pound of Vienna 4L
• ½ pound crystal malt, 40L
• ½ pound malted wheat
• 6 pounds amber LME
  
• 2 cup brown sugar

Hops and Spices:

• 1.5 ounce Cascade hops Boiling
  
• ½ ounce Cascade finishing
  
• 1 teaspoon vanilla
• Spices: 2 tsp of Cinnamon and Nutmeg, 1 tsp of Ginger, Allspice, and Cloves

Yeast:

• Safeale US05, rehydrated

Steeped grains and pumpkin at 150-155 for and hour, then sparged with water at 160. Added all to kettle with remaining water to top off at 5 gallons. Brought to boil, turned off heat, added LME, Sugar, and boiling hops. Boiled for 65 mins then with final hops at 10 min out, vanilla and spices at around 3 min out. Used immersion wort chiller add at 12 min out to sanitize, cooled to 76 added yeast to carboy. OG 1.055. Keeping carboy in water/ice bath to have temp stay around 70 for fermentation (its hot in San Diego). Going to stay in carboy for 2 weeks then bottle and let sit for at least 4 weeks. I'm hoping to have ready for Halloween and Thanksgiving.

 

Brewed a "hellesbock" of sorts. All Weyermann Vienna, all Ultra hops, OG 1.071, IBUs 35ish. Wyeast Octoberfest blend in a 6L starter. I've used this yeast with great success in the past for Vienna lagers, but not for a bock. It's got great mouthfeel and is very clean, so it should work.

 

My version of this same kit is about to get bottled in a week or so. I've had it in secondary for a year and on the oak (that I soaked in cab) for 4 months. It's sitting at 11.2%abv and I have to say I like it more than the 'real thing' going by the most recent sample.

How did yours turn out??

 

I have not yet tasted or traded for the real thing, but mine is tasting very good. Dark stone fruit, tart cherry, plum, raisin, touch of barnyard and a sour finish. Even at the high ABV i do not perceive any alcohol bite. I keg all of my sours and bottle half of the keg for aging on because it is easy and i'm lazy.