Who's Brewing This Weekend, February 20th-22nd

I just put my Am. Wheat starter in the fridge. I'll be tossing it into an...Am. Wheat hopped with El Dorado, Cascade, and Armadillo, this Sunday.

 

I really should do something. Next in line is an all Noble(ish) hopped IPA. Sterling, Crystal, Pacifica. Probably use some honey in it as well, really punch up the floral quality. Who knows if I'll get to it, though.

 

Saison going into a keg with dry hop.

 

Do it! Tell W I said Do It! Let me know if you need any fun stuff to toss in there.

 

Need to finish welding my new CFC, and step up my starters for my Saison recipe trials.

 

Ninkasi sometimes has brewers in on Saturday just after noon, they have the Belgian pitch for Expo58 & the Tripel. I've got a sizable pitch of Biere de Garde that is about a month old.

 

Got a pAle on tap and a stout getting ready to carb so I want to get another batch of pale in to hold me over for the long lagering of a Pilsner I plan to make next.

5 gallons into fermenter
12 lb 2 row
2 lb crystal 15

.5 oz chinook 60
.5 oz cascade 15
.5 oz citra 15
.5 oz cascade 5
.5 oz citra 5
.5 oz citra flameout
Dry hop 2 oz citra for 7 days

I've made this before and it's going to be my house pale. Ibu might be a little high but we're socal LA we like em hoppy what can I say. Last time I made it used 10 lb 2 row 1 lb crystal 10 1 lb crystal 15. Curious to see if the slightly different malt bill makes any noticeable differences in flavor.

 

I'd brew the pilsner first, then the pale ale. In regards to your grainbill for the pale, maybe just go with the 12# 2row and keep it at 1# crystal 15 for this trial. Much easier to figure out what it is you like when you only change one thing at a time. Most of the folks around here will also tell you that 2# crystal is way to much for a 5gal batch of almost any beer, much less a pale ale.

 

Bo Pils for me.

 

Brewing the last thread of Wheatwine. Should be racking to the maple bourbon barrel in 3 weeks !!

 

Hmm. Don't have much in the way of ingredients from the homebrew shop (and there is no local supplier). I have a half pound of dark crystal. A 3 month old Scottish ale yeast slurry in the fridge. As I share a couple slice of homemade corn-wheat-molasses toast with my dog, I glance at the bread machine. "Kvass?" I say. She gives me that look out of the corner of her eye that could mean "pure genius," "crazy-talk," or "I don't think he realizes that I have chewed his racking cane to bits yet."

Visiting Old Sock's blog to reread the section on kvass that was left out of American Sours. Perhaps inspiration will come...

 

Changed my mind, yet again, on the hops for this beer. Going to sub out Armadillo for Amarillo.

 

I find Armadillo to be a little harsh and rough. The flavors are too earthy too.

 

Woke up Fri to find my primary overflowing . . . then woke up Sat to find a rather modest yeast starter doing a Mt Vesuvius impression. But no complaints, when my yeast are happy then I'm happy .

 

The only time I've used it was in conjunction with Otto Supreme, so I don't think I got a great handle on what it was contributing. I am not looking to get earthly flavors in this Wheat...so that supports my substitution.

Now that I think on it though...I may have been getting some earth tones underneath the pineapple from the Otto Supreme....but Otto Supreme completely overshadowed Armadillo...so it's difficult to say.

 

Kegging an ipa and doing some dry hopping. Maybe cleaning some kegs but it's cold out and I don't feel like jacking around with much water.

 

Just building up dregs from a bottle of clara.

 

Gonna brew an all New Zealand hopped IPA with Pacific Jade, Nelson, and Motueka.