What's Brewing in October 2017?

Discussion in 'Brewing & Beer Knowledge' started by coldcrash, Oct 6, 2017.

  1. coldcrash

    coldcrash

    Joined:
    Mar 20, 2014
    Location:
    Hanover, PA
    About to begin heating strike water for a NEPA this fine October morning.

    Pellet hops at 15 mins, whirlpool, and dry hop. Cryo going straight into serving keg. Definitely a shorter dry hop with just one charge in primary and one in the serving keg. Eager to see how this turns out.

    Also put together a spelt Saison grist; may make it a double brew day depending on how ambitious I feel in a few hours...
     
  2. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    Making starters of Framgarden and Voss tonight. Brewing 100% pils lager like beer for Framgarden and another light beer I haven't decided on for Voss.
     
  3. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Brewing up my entry for the 2017 Stone AHA competition today. More on that beer as we get closer to the drop off date.
     
  4. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    Tomorrow is my house IPA with new hardware to deal with excessive hop material, and also a Belgian dark strong. I've been trying to brew these for about 2 months.
     
  5. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    My keg of mild is almost empty, so I've got another batch boiling away now.
     
  6. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Next week I'll be brewing two pilot batches of my pale wheat ale (one with Mandarina Bavaria, the other with Azacca). And I'll also be brewing another pilot batch of table beer.
     
  7. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    Brewing my TBHC entry today while rehydrating this SOB..

    [​IMG]

    Huge pain in the ass but there’s 60 gallons of mixed ferment saison ready to go!
     
  8. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    Plans changed a bit.

    3 gallons

    3lbs light extract

    1lb oats

    1 cup white sugar

    20 IBU of Perle

    1oz Saaz at flameout

    Pitched Voss and Stranda Kveik @ 85*f

     
  9. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    Man I'm rusty. It's amazing how much if an art the while brewday is. First batch went sideways. Accidentally collected too much wort so had to do a longer boil, the. Set my 2nd kettle up and had 2 boils at the same time. But ran into a bottleneck at chilling. The Belgian dark strong didn't have the same issues. That batch went well. Probably an 11hr brewday for 20 gallons. I am not a speed Brewer.
     
  10. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    Both beers are fermenting away, nothing like sound of yeast farts glugging away on 20 gallons of beer. For the BDS I used Wyeast 1214 Abbey. Started at 65 then bumped it up by 3 degrees a day till it hit 74. WYeast claims 68-78 and my entire garage smelled like Dem Fruity Esters. It's crazy as it's an oversized 2 car with only brewing and woodworking crap in it.

    I did dial it back to 72. Having not used this strain before I'm worried a bit about fusel alcohols. Who's used this and St what temps? It's on day 4 right now.
     
    SirDickButts, doobiegoobie and rcubed like this.
  11. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Picked up grain for a sweet stout last night so I'm going to knock that out tomorrow. Might split the batch and adjunct half of it with something. But I might add a single vanilla bean to the whole batch depending on how it tastes.

    I'm curious, has anyone added vanilla bean on the hot side? Results of that? I'm curious what a whirlpool addition would do (and yes I understand if the aromatics are driven off on the hot side but I'm not worried about that in this case, looking for more of a flavor impact).
     
  12. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    Brewed up a simple wild ale yesterday. 65% pils, 35% wheat. Aged hops, 2 hr boil. Roseleare + 3F dregs, having some friends over this afternoon to get three more bottles worth of 3F dregs in there.
     
  13. mojo

    mojo

    Joined:
    Oct 23, 2013
    Location:
    Brooklyn
    I've found my best beers are from simple recipes. It's been a few years since I went out on a limb, but I brewed a 5 gallon batch imperial stout this weekend and going to drop some bourbon in it.

    38.5lbs of grain with an O.G of 1.131

    [​IMG]
     
  14. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    That's what I'm talking about!
     
    liquiddegenerate likes this.
  15. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    Gonna get my RIS cooking this Saturday. Working through my big beer to do list currently. After that it's batch 3 of Adambier.
     
  16. bum732

    bum732

    Joined:
    May 8, 2013
    Location:
    MA
    Do you have a rationale for adding on the hot side? I guess I don't see the point?
     
  17. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Not having to deal with it on the cold side (no sanitation worries or keeping it out of the finished beer) and a quicker infusion of flavor.

    I ended up not doing it but was wondering if anyone has tried it.
     
    bum732 likes this.
  18. SirDickButts

    SirDickButts

    Joined:
    Aug 28, 2014
    Location:
    Outer Space
    weather is cooling down.....sup on brewing dat bugged saison?
     
  19. SirDickButts

    SirDickButts

    Joined:
    Aug 28, 2014
    Location:
    Outer Space
    fam, all i use for saisons is kveik yeast, thanks to you. its the best saison yeast strain ever.
     
  20. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    Flood has me way backed up on my brewing schedule. I've got 3 or 4 batches to knock out first. But I'm getting through them. Club also decided to refill the barrel so I brewed for that. Another session behind.