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

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.