What’s Brewing?: April 2018

Discussion in 'Brewing & Beer Knowledge' started by More Betterness, Apr 21, 2018.

  1. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    Can’t believe it took 20 days to start this one!

    After years of brewing finally giving my first lager a go. 10 gallons of Czech Pils with Weyermann Pils, a splash of Munich, Acid Malt, all Saaz, and WLP830. Starting with all distilled and adding only CaCl to about 50 ppm Ca.

    Any tried and true fermentation schedules for you guys or any other tips? Going to start at 50 degrees and ramp a few degrees every few days until fermented out followed by a diacetyl rest at 65. Then lagering until I can’t wait any longer.
     
  2. duckyboycantfly

    duckyboycantfly

    Joined:
    Mar 12, 2015
    Location:
    Ridges made of wood
    Rebrewed my first homebrew attempt: a bourbon county clone, only just focusing on the base imperial stout this time around. Trying to see if I can get an imperial stout in 10 days (grain to bottle), if I could hold temps higher I'm sure it would be even less. Probably gonna write up a post about it, so I'll link to that when I'm all done. If you don't mind the esters (these are more stone fruit and figgy), kveik strains are all I'd brew with.
     
    Last edited: Apr 21, 2018
  3. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Just brewed up a cream ale with Medusa and Mandarina Bavaria hops. Fermenting with San Diego Super Yeast. Did a blend of American 6-row and Domestic Pilsner malt for the base.
     
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  4. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    I miscalculated how little free time I would have to brew when I ordered a bunch of yeast from TYB (haze daze, tyb sour blend x2, voss kviek, a few different single strain brett brux) so I'm kind of in a bind to use it up. This weekend I'm going to brew a 10 gallon batch of IPA and split between London III and the haze daze blend. If I can squeeze it in on Sunday, I want to brew a 10 gallon batch of the golden sour that I did last April, but this time do a step mash to get a more starchy wort to pitch the TYB sour blend into.
     
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  5. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    That's pretty much what I do but rested at 68 for about a day or so. Then drop it over the course of a week to 35 and keep it there for about 21 days (or more).
     
  6. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    TRUTH. Have you tried HotHead (Stranda), it's relatively clean slightly bready though.
     
  7. duckyboycantfly

    duckyboycantfly

    Joined:
    Mar 12, 2015
    Location:
    Ridges made of wood
    Co-workers have a plan to do a split batch between Stranda, Voss, Hornindal, and Stordal. Kinda excited for that one, but we have to drink through their first attempt at a Brut IPA before we can free up space.
     
  8. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    Trying to get closer to a good double IPA recipe so I brewed up two attempts at recreating my favorites.

    Heady inspired IPA
    hops: hopshot, columbus, apollo, centennial, amarillo, simcoe
    grain: GW pale ale malt, white wheat, crystal 10
    yeast: Barbarian

    Sticky Hands inspired IPA
    hops: hopshot, columbus, apollo, centennial, amarillo, citra, mosaic
    grain: GW 2 row, Mecca Lamonta, white wheat, carafoam
    yeast: WY1056
     
  9. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    Cranberry Gose like beer came out really well. I might boost the cranberry juice up next time.



    100% Pils @ 1.045
    Hot Head, Laedral, Pedio P (bootleg), Lacto P, shit ton of bretts
    Lakewood Pure Cranberry, 20oz in a 3 gallon keg

    Naturally conditioned. I just subtracted the sugar from the nutrition info from the total sugar amount.
     
  10. jivex5k

    jivex5k

    Joined:
    Feb 3, 2015
    Location:
    South Florida
    So I finally bottled a wild saison, it's been in the carboy for 9 months. Has a touch of acetic my other one didn't have which worried me at first, but I cracked one open last night to see how it was and it's quite nice. Funny how that shit worked out.

    Here's a cross post of the pellicle it had.

    [​IMG]
     
  11. sfsea

    sfsea

    Joined:
    Jul 16, 2017
    Location:
    SF
    brewed yesterday for the first time in months, first crack at an oatmeal stout. used maybe too much oats (~15% of total mash bill) and wasn’t very efficient (hit 1.074 was aiming for 1.084) so we’ll see what happens. thinking about dumping some cold brew into half of the batch at bottling.
     
  12. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    dry. bean. that. oatmeal. stout!
     
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  13. meatst1ck

    meatst1ck

    Joined:
    Aug 9, 2015
    Location:
    Philadelphia, PA
    Got my hands on TYB House Sour Blend, ended up tossing in some WY3726 and some 3F/Tilquin dregs all in primary along with it as well, excited to see how this one turns out!

    Boil Time: 90 min
    Batch Size: 3.5 gallons
    Boil Size: 5 gallons
    Efficiency: 74%

    OG: 1.056
    IBU: 7.54
    SRM: 4.49

    FERMENTABLES:
    4.29 lb - American - Pilsner (67%)
    1.2 lb - American - White Wheat (20%)
    0.19 lb - Canadian - Honey Malt (3%)
    0.72 lb - Flaked Oats (10%)

    HOPS:
    0.3 oz - East Kent Goldings, AA: 4.6, 60 min

    Infusion Mash @158F for 90 min

    YEAST:
    WY3726 Farmhouse
    TYB House Sour Blend
    3F/Tilquin dregs

    WATER PROFILE:
    Ca2: 53
    Mg2: 5
    Na: 31
    Cl: 99
    SO4: 79
    mash pH: 5.25

    Notes/Thoughts:
    -Ended up steeping some additional flaked oats pre-boil at ~170F for a few min for unconverted starches for the brett/bugs, not sure if it really does anything (although I did overshoot my OG goal of 1.050 a bit, so perhaps that played a role lol).

    -Started my mash at 157.5F, and 90 min later was sitting at about 150.5F (Kettle wrapped in thick blankets and towels). Curious to see how fermentable the wort ends up being, but I'm glad to see some activity starting only 12 hours later.