What's brewing December '18?

Discussion in 'Brewing & Beer Knowledge' started by smithj2154, Dec 2, 2018.

  1. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    Brewed a smallish wheated Porter 1.046og (getting closer to dialing in the new system) plan is to add some wheated bourbon in the keg to give me a session barrel aged beer for winter.
    Below I'm testing the wort with my bourbon to get an idea what might work.
    [​IMG]
     
    Vogt52, wuntrikpony, cornboy and 8 others like this.
  2. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    About to go start the vorlauf on a batch of oatmeal stout, new style for me.
     
  3. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Brewing a session IPA with kveik for new year's and a marzen for sometime in January. Trying to get those in this week if I can.
     
  4. cornboy

    cornboy

    Joined:
    Oct 18, 2016
    Location:
    CA
    Got a lot of "cellar" work done today. Cleaned all the empty kegs. Last weekend I brewed a 1.028 OG saison that I transferred onto Huell Melon hops in the keg today. This one came out at 2.9% and I used a turbid mash described here. Also transferred some leftover 11% BBA imperial stout onto unsweetened toasted coconut, coffee beans, and cacao nibs. One last transfer of leftover BBA quad into a unclean keg that previously held a keg-conditioned mixed fermentation saison. I'm going to let this referment in the keg over the next few months.
     
  5. agrippin

    agrippin

    Joined:
    Oct 8, 2014
    Location:
    Denver, CO
    Brewed a super saison in the freezing cold Sunday. Thinking it'll hit 8% if the culture I revived in less than 24hrs does the usual job of fermenting to complete dryness. It was already going strong yesterday, but I'm planning on letting this one go for at least 6 months depending on acid production and possibly end up putting it on some apricots or nectarines.
     
  6. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    Just finished cooling my first batch of #notlambic spontaneous beer here in Denver. 50% pils malt/50% red unmalted wheat. Hops are a mix of homegrown cascades from 2013 and purchased 2011 belma. Cooled to 59F over three hours.

    Nothing like a four hour turbid mash.
     
  7. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    I really want to give turbid mash a go but so scared of the time involved. Feel like I'll have to ask the wife for a full day of brewing which is unlikely to say the least.

    I did package my session Porter and added 300ml of single barrel Maker's Mark into it. Excited to let it carb up.
     
    Vogt52, cornboy and liquiddegenerate like this.
  8. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    For a regular 5-6 gallon batch definitely plan on a full day of brewing your first time. It takes a little time to figure out how to effectively remove runnings from the mash with the thickness of egg nog when there's not enough liquid to just open the ball valve and drain.
     
    liquiddegenerate and smithj2154 like this.
  9. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    I did it once, never again.
     
    smithj2154 and liquiddegenerate like this.
  10. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    Knocked out 5 gallons of an 80% Pale Malt and 20% oats beer at @ 1.040. House cultures are going at it right now. I'll dry hop/hemp the beer with 1oz each of citra, simcoe, columbus, and Suver Haze hemp in about a week.
     
  11. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    Are you all still brewing outdoors during the winter?
     
  12. agrippin

    agrippin

    Joined:
    Oct 8, 2014
    Location:
    Denver, CO
    I did a week ago and slightly regretted it. Ended up having to take everything inside to clean so it wouldn't freeze. Probably won't brew again until it's above 60.
     
  13. cornboy

    cornboy

    Joined:
    Oct 18, 2016
    Location:
    CA
    [​IMG]

    This was a few weeks back. I’m mashing in later than I’d like (because it’s so damn cold) but it’s still doable. I need to insulate my lines for my HERM system but other than that I haven’t had any serious issues.
     
  14. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Of course. But what is winter?
     
  15. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    I can do 5-6 gallons inside by spanning my 8 gallon kettle across two burners on my electric stove. Bigger batches I have to do outside with the blichmann burner.
     
    YungCoolship and smithj2154 like this.
  16. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    Winter is where you stay inside for 5 months and let yourself go.
     
  17. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Brewed up a Kolsch on Sunday. Used Saaz and a couple experimental hops that I picked up at the Con. Probably my last brew day of the year. I really need to get some sours bottled.
     
    Five28 hz, JCastle, cornboy and 2 others like this.
  18. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    Knocked out 3gl of new IPA. Two row, wheat, flaked rice, and Vienna. Green bullet, Galaxy, and Denali. Nailed my gravity, think I have this new process dialed in. Was hoping to get another batch of Saison in before the end of the year but like rcubed i have a lot of carboys that need to be bottled.