Who's Brewing This Weekend?

American Barley wine full of the Cascade hops I just got from this years harvest. Going to use the second running to play around with an all Brett Fermentation using Brett Brux Drei.

 

California common US NB + cascade + anise star

 

I brewed up a stout with lactose and cocoa powder, using WY1968. I don't do a lot of stouts (3rd one ever), so I'm excited to see how this ends up.

 

Brewed an American Amber (Amarillo, Rakau & Summit) and American IPA (Galaxy/Citra/Simcoe/Rakau). Need to recalculate my boil off rates, on my new kettle, as 10%/hour was way low.

 

Racking my hoppy honey saison (2nd batch, 1st partial mash) to secondary today. Fermentation went well and I think I kept my temps under control better this time, almost hit my target FG in a little over a week, so I'll probably just keep it in secondary for only 2 weeks & dry hop it with 1oz Amarillo to complement the floral honey & hopping schedule.

 

Brewed twelve gallons of big ol' black ipa on thursday and fermentation is just starting to wind down. I'll probably rack it onto some dryhops early this week.

 

I'm brewing a Burton-style IPA right now. I'm going with English hops and I'm using brewing salts for the first time; my water is extremely soft, so I've thrown in 22 grams of gypsum. Shazam!

I'm also considering brewing up a saison later ... I've got some 3724 on deck, which I've never used before. I am thinking of throwing in a couple of pounds of raspberry honey as well. Should be interesting.

 

My last saison was a hoppy saison and my next saison will be a honey saison. What is your honey saison recipe? I'm curious.

 

What is your boil size? I've found 1 gallon/hour to be a pretty normal boil-off in my 30-quart kettle.

 

Pot size is 15 gallon keggle, original wort volume was 8.5 gallons, post 90 minute boil (IPA) it was 4.8 gallons, post 60 min boil (amber) it was 6 gallons. Plan on re-calibrating the keggle as well to make sure my pre-boil volumes were accurate because ~2.5 gallons/hour seems excessive.

 

Didn't brew this weekend, but I popped the first bottle of my first pumpkin ale... First homebrew that I've actually nailed... Great color... Just a touch of sweetness... Not too spicy... The Scotch Ale yeast was the key...

 

No brewing this weekend, but just started dry-hopping my first homebrew. Added 1 oz each of Centennial and Cascade. I'll be bottling next weekend. Hopefully I can start my next batch next weekend too. Planning on a brown ale.

 

It was a take on the Northern Brewer Surly Cynic Partial Mash recipe here, I added 1.5lb of local wildflower honey at flameout and some late Amarillo hopping to make it really floral hopefully, it smells great already and the taste seems on point. I fermented it at the lower range for 3522 for the first few days then brought it up gradually over the next week to keep the yeast profile clean but still get some nice esters. BM me and I'll send you the recipe, cheers.

 

Couple days ago brewed a wethop DIPA with backyard cascades and centennials using S-05 cake.
Decided to do partigyle on last minute decision. Went with a cap to do an English stout using Wyest 1084 I had in the fridge about 4 months. Smacked it, but less than full expansion after couple hours. Went ahead anyway, OG was 1.064 on stout. Took 2 days to get fermentation to show then took off well.
Hate those last minute decisions. Usually do starters or yeastcake ferments.
Anyone know if you stress yeast on first ferment, will the next batch or batches using that cake permenantally result in off flavors or would that mainly deal with the primary fermentation?

 

Had planned to brew an American Brown this weekend, but various things transpired that made me decide to put it off until next weekend. I did however, get this year's hop harvest done (Cascade) this past week. Almost 2.5 lbs this year.



BTW, as I write this I am drinking a nearly 8-year-old Belgian Strong Golden Ale that I brewed back on 04. Still quite tasty, and there are 9 bottles left. Perhaps I'll open the next one in a year or so.

 

OMG Damn near lost an airlock and had to come up with some make shift crap from others suggestions on this one: I hope this one does not end up tasting like nothing more than alcohol.
Vodka Bottle / Lock

 

Bottled a Honey IPA dry-hopped with glacier. I tried using honey as priming sugar - pretty obnoxious trying to weigh it and then get all the sticky, viscous honey out into the priming solution. Unless this has a truly magical honey taste I'll probably just use corn sugar from now on.

 

Brewed a beer on Saturday using my entire hop harvest (4 ounces)

 

First time brewer on a brand new system experienced a very enjoyable day Sunday. I didn't hit all my temps or volume perfectly, but hit all my OGs. Now we wait. 10 Gal batch of pale ale, pitched one with American Ale yeast from a starter I made, the other with Belgian Abbey right from the smack pack.