What's Brewing December 2017

Discussion in 'Brewing & Beer Knowledge' started by rcubed, Dec 3, 2017.

  1. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Been a lazy morning but at some point I'm going to get a milk stout brewed up.
     
  2. sfsea

    sfsea

    Joined:
    Jul 16, 2017
    Location:
    San Francisco
    [​IMG]
    day 7 gravity sample of hazy IPA fermenting w london ale (not 1318)

    OG 1.068
    down to 1.012 today

    mosaic at flameout/whirlpool, then into two fermenters. one dry hopped with citra, the other with ekuanot.
    oats, wheat, honey malt

    excited to try the finished product, smells mostly of mosaic/melon now
     
    Last edited: Dec 3, 2017
  3. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Fort Worth, TX
    Isn't it supposed to be in the keg by day 7?
     
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  4. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    Trying to deplete my hop stock so I can start fresh with a bulk order, so I brewed a west coast IPA this weekend. 2 row, carapils and vienna, fermented with Imperial House strain. I made all my hop decisions on the fly - its going to end up with mostly cascade/chinook/simcoe at 0 min and whirlpool, and then citra/mosaic/equinox in the dry hop.
     
  5. sfsea

    sfsea

    Joined:
    Jul 16, 2017
    Location:
    San Francisco
    [​IMG]
     
  6. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Brewed 15 gallons of RIS this past weekend. Scaled up version of the 2013 NHC gold medal recipe 'Split Open and Melt'. Mash tun can't accommodate the grain bill, so it was a triple brew weekend. Had to clear out the keezer to fermented two 6.5 gallon carboys and a 5 gallon carboy. Gotta do what you gotta do!

    Also filled a "10 gallon" whiskey barrel with 10.5 gallons of mead and came up frustratingly short (by about a gallon). Lesson learned. (hence why I brewed 15 gallons to refill that barrel)
     
  7. Five28 hz

    Five28 hz

    Joined:
    Feb 25, 2014
    Location:
    Houston
    Knocked out a rye saison last weekend with 2oz of leftover jarrylo in the whirlpool. Got a big pitch of my house mixed culture
     
  8. Zapy

    Zapy

    Joined:
    Oct 28, 2013
    Location:
    Indpls
    Back on the horse after a few years, brewed an IPA for the first time in forever. Moved to 1 gal batches and doing a fermentation under pressure with spunding valve. Amarillo and Mosaic for steep / 24hr DH, with cryo Mosaic/Citra for keg hops this weekend. Also kegged a 'berliner' aged on blackberries.
     
  9. Five28 hz

    Five28 hz

    Joined:
    Feb 25, 2014
    Location:
    Houston
    Holey ghost of Christmas past, welcome back Zapy
     
  10. Zapy

    Zapy

    Joined:
    Oct 28, 2013
    Location:
    Indpls
    Thanks man, it had been a while. Move and stuff just put things on ice for a while. Living the one gallon life now
     
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  11. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    omg I guess tomorrow I'll go buy some WLP099

    [​IMG]
     
  12. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    BARLEYWINE IS RIFE
     
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  13. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Fort Worth, TX
    Just bottled an imperial stout three ways.

    1. Some is just the regular ass stout.

    2. Some of the bottles received a mix of bourbon that's been soaking with oak for the past few years with Madagascar vanilla beans.

    3. The remaining bottles received a whisky and coffee blend. I took rye whisky soaking with oak for a couple years and soaked some of that into unroasted Mexican coffee beans. Then I roasted those and combined them with the same beans without the whisky. Then I made a cold brew coffee and added the same rye whisky to it.

    I added all the additions at bottling so it was a long bottling session.
     
  14. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    I've been getting a little bit experimental on this barleywine. I added a starter of WLP099 on day 2, sugar addition on day 5, and another sugar addition on day 6. Gravity reading shows it around 15.1% and I'm expecting to land around 15.7% after this latest sugar addition. Then this is going to go on oak in secondary for a looong ass time.
     
  15. dimensionx

    dimensionx

    Joined:
    Oct 19, 2013
    Location:
    Organ
    [​IMG]
     
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