What's Brewing: January 2018

Discussion in 'Brewing & Beer Knowledge' started by Beerontwowheels, Jan 8, 2018.

  1. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Hey all - Saw we needed a new thread. Haven't brewed yet this new year, but planning on 15 gallons of barleywine along with some low abv hoppy stuff.

    Plans for January?
     
  2. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    I'm going to brew a lager or two going this month with some WLP838 (WLP833, my go-to, was out at the shop). The barleywine I brewed last month is still fermenting away last I looked.
     
  3. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    Gueze project year four is fermenting from New Year's Eve. Plan for January is a cream ale to harvest the yeast and transfer year four to a carboy.
     
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  4. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    Brewed in late December but whatever.



    12 Gallons
    1.050
    18lbs of Pilsner
    4lbs of oats

    Red cedar in the mash water and red cedar and hay in the mash. Primary fermentation with Lærdal (kviek and bacteria) pitched at 90*f and let free rise, after a week I pitched my blends of brett and bacteria. Blend is some lab stuff and some wild stuff from a coolship project I had years ago.

    Sample tasted really good. Going to give it another week or so before I bottle. Then it will sit in the bottles for a while.
     
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  5. Five28 hz

    Five28 hz

    Joined:
    Feb 25, 2014
    Location:
    Houston
    How much cedar in the mash (I'm guessing you're using chips)? Did it get you the aroma you were looking for in the sample?
     
  6. Five28 hz

    Five28 hz

    Joined:
    Feb 25, 2014
    Location:
    Houston
    Might try to sneak in an amber saison brewday with some roasted pecans in the mash. I need to split my rye saison and do oak in half and sage honey in the other half. Also need to dryhop and keg a hoppy saison with a couple ounces of el dorado.
     
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  7. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    I use red cedar that grows everywhere here. I just cut about a loose 5 gallon bucket of young branches and throw them in.
     
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  8. MooseLang

    MooseLang

    Joined:
    Jul 23, 2014
    Location:
    Easton, MD
    Brewing the same German Pils again this month. Well, not really "the same." I really like how it turned out, but am making the following changes for this go-round:

    -A friend of mine started his own malting Company in MD, so I am testing out his Pilsner malt. Upping it to 11lbs.

    -Ordered some Perle hops from Yakima. Hoping it adds more of a "bite." I'm not sure the Hallertaus that I got from my LHBS were of the greatest quality.

    -I'm going to do a (more) traditional lager fermentation schedule. Cold, then diacetyl rest, then lager. I fermented this last one at 66F, based on the Brulosophy experiments. I really like it, but want to go old school.

    Sticking with the same yeast and water profile.
     
  9. Vogt52

    Vogt52

    Joined:
    Jan 30, 2015
    Location:
    MD
    Brewing next weekend, but can't figure out what to brew. Looking to brew something clean and simple. Maybe a brown ale, an ESB, or a scotch ale.
     
  10. Vogt52

    Vogt52

    Joined:
    Jan 30, 2015
    Location:
    MD
    So I think I may actually brew a nice German lager/faux lager that is similar to what Sierra Nevadas oktoberfest from this past year. Their site says they use Steffi malt. Any idea what I should use for a substitute?
     
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  11. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Brewing up axeman9182's NHC Barleywine. Reducing that 5 hour boil down to three. Haven't even hit strike temp.

    Going to be an all nighter.








    Doing a double batch.










    Fuck me.
     
  12. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Decided this was a bad idea and throwing in the towel. Brewing next weekend. Might even go for that 5 hour boil. ;)
     
  13. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    Proving that quote in your sig correct ;)
     
  14. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Shit fuck ass. I would have been up to 3am with just a 3 hour boil. You'd never let me live those 2 hours down. Next weekend I will boil for five hours. Next weekend I will barley-win.



    About that quote though...

























    Yeah, you're right.
     
  15. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    Yeah, I don't blame you, I usually try to start barleywine brewday at like 9am.
     
    liquiddegenerate likes this.
  16. jivex5k

    jivex5k

    Joined:
    Feb 3, 2015
    Location:
    South Florida
    Finally going to bottle a batch that's been in my closet for 6 months. Got some bottling yeast to throw in, excited to have a batch this old.
     
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  17. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    What style of beer is it?
     
  18. jivex5k

    jivex5k

    Joined:
    Feb 3, 2015
    Location:
    South Florida
    It's an old closet ale.

    [​IMG]


    It's actually a saison with a mixed culture, in fact here's the recipe:
    https://www.brewtoad.com/recipes/cellarman-friends-clone

    I've been using Yeast Bay House Sour culture along with some other stuff from a friend. I think it had ECY Dirty Dozen in it.

    The culture really makes it awesome, nice and sour but not like the old berliners I used to make, these have complexity and don't need fruit. The best part is how easy they are, I don't do temp control or anything, just throw them in my closet and forget about them for half a year.
     
    Last edited: Jan 19, 2018 at 8:16 PM
    smithj2154 likes this.
  19. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    5.5 gallons of English barleywine fermenting. Four hour boil on the stove top and my wife accused me of ruining dinner.

    Gonna taste so good though.
     
  20. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    Nice! Tart saison is a beer I really want to dial in this year. I'm going to take a closer look at the brewtoad link!
    Thanks!!

    I'm always accused of ruining something during a brew day.
     
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