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

Discussion in 'Homebrewing' started by jbakajust1, Jul 24, 2014.

Thread Status:
Not open for further replies.
  1. DrMindbender

    DrMindbender Savant (926) Jul 13, 2014 South Carolina

    Just brewed up a Rye IPA with some ginger and bitter orange peel.
     
  2. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    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!
     
    Curmudgeon, flagmantho and bgjohnston like this.
  3. PortLargo

    PortLargo Zealot (521) Oct 19, 2012 Florida

    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.
     
    inchrisin and jbakajust1 like this.
  4. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    I really like to bottle my Dupont Saisons with Orval... quicker and funkier than waiting... and so yummy...
     
  5. inchrisin

    inchrisin Zealot (571) Sep 25, 2008 Indiana

    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? :slight_smile:
     
  6. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    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.
     
    Curmudgeon and inchrisin like this.
  7. flagmantho

    flagmantho Poo-Bah (7,188) Feb 19, 2009 Washington
    Society

    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).
     
  8. flagmantho

    flagmantho Poo-Bah (7,188) Feb 19, 2009 Washington
    Society

    How is your Consecration clone? Do you mind posting the recipe in the recipe forum?
     
  9. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

  10. meatballj626j

    meatballj626j Initiate (0) May 7, 2009 Georgia

    Summer Blonde ale with Perle and Tett
     
  11. Naugled

    Naugled Savant (953) Sep 25, 2007 New York
    Society

    Please expound.
     
  12. ventura78

    ventura78 Aspirant (276) Nov 22, 2003 Massachusetts

    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
     
  13. ohiobeer29

    ohiobeer29 Defender (649) Feb 2, 2013 Ohio

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

    Liberatiscioli Disciple (363) Oct 3, 2013 Pennsylvania

    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
     
  15. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia


    I predict an onion tripel.. I've been hardpressed to get much orange from summit in my past dealings.
     
  16. ventura78

    ventura78 Aspirant (276) Nov 22, 2003 Massachusetts

    Thanks for the heads up. Just dug a bit deeper and found more onion warnings about it. I'll have to make some changes.
     
  17. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia


    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.
     
  18. Curmudgeon

    Curmudgeon Devotee (416) May 29, 2014 Massachusetts
    Society

    2nd batch ever today. Lots of improvements this time around. Though, this does look a bit dark for a Hefeweizen.:astonished:
    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.
    [​IMG]
    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.
     
    inchrisin and FATC1TY like this.
  19. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia

    @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. :wink:
     
    #59 FATC1TY, Jul 28, 2014
    Last edited: Jul 28, 2014
    bushycook likes this.
  20. FATC1TY

    FATC1TY Champion (891) Feb 12, 2012 Georgia

    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.
     
  21. Curmudgeon

    Curmudgeon Devotee (416) May 29, 2014 Massachusetts
    Society

    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!!!!
     
  22. Ejayz

    Ejayz Initiate (0) May 15, 2011 Iowa

    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.
     
  23. ghebb

    ghebb Initiate (0) Sep 26, 2008 Connecticut

    Did a table strength, brown saison
     
  24. bushycook

    bushycook Initiate (0) Jan 31, 2011 Virginia

    Yeah the color thing will end up pissing you off so much you'll switch to all grain, that's what happened to me...
     
    Ejayz and Curmudgeon like this.
  25. Mag00n

    Mag00n Initiate (0) Nov 21, 2008 New York

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

    [​IMG]
     
  26. Idrankitall

    Idrankitall Initiate (0) Aug 2, 2013 California

    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.
     
  27. jbakajust1

    jbakajust1 Crusader (777) Aug 25, 2009 Oregon

    First half of the brew went well on Saturday, hit the OG but had a lot more volume than we were looking for. Started the souring process that night after the wort temps dropped. Down to 3.95 pH now from 6.3 on Saturday. Head back to the brewery tomorrow to do a quick boil and WP hopping with Galaxy, Mosaic, and Simcoe. After the chill there will be too much wort for their fermenter so I get to take 10 gallons of the soured and boiled and hopped and chilled and oxygenated wort home to play with on my own. Also get to clean my 14 gallon wine barrel so it is ready for my 16 gallons of Belgian Blonde that is already down to 1.005 after only 8 days.
     
    Curmudgeon likes this.
  28. marc77

    marc77 Poo-Bah (2,044) May 25, 2001 California
    Society

    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.
     
  29. stealth

    stealth Zealot (571) Dec 16, 2011 Minnesota

    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??
     
  30. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    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.
     
Thread Status:
Not open for further replies.