What's Brewing: January 2018

[Beerontwowheels]

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?

 

[rcubed1]

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.

 

[smithj21541]

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.

 

[TripleSixHoppia]

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.

 

[Five28 hz]

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.

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?

 

[Five28 hz]

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.

 

[TripleSixHoppia]

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?

I use red cedar that grows everywhere here. I just cut about a loose 5 gallon bucket of young branches and throw them in.

 

[MooseLang]

Haven't brewed since August, so hoping to get back on the horse this month. Just ordered ingredients for a German Pils. This is what I'm thinking:

10lbs Avangard Pils (only decent Pils malt my LHBS had)
0.25lbs Acid Malt
0.125 Melanoidin

1.25oz Hallertau 60min
1.0oz Hallertau 30min
1oz Saaz 15 min
1oz Saaz 5 min

WLP 830 (wanted to try 833, but not available)

Water (ppm): Ca- 53, Mg- 1, SO4- 72, Cl- 45

.2 ml/gal of Lactic acid to get pH in range. Didn't want to use 8oz of Acid Malt.


Still up in the air as to whether or not I'm going to do a single infusion mash or what. Kicking around the idea of doing a step mash, but that's a pain in the ass. Also thinking of pulling a decoction to go from Sacch Rest to Mash Out temp, but also a pain in the ass. If anyone has any particular technique that they prefer, I'm all ears.

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.

 

[Vogt52]

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.

 

[Vogt52]

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?

 

[Beerontwowheels]

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.










**** me.

 

[Beerontwowheels]

Decided this was a bad idea and throwing in the towel. Brewing next weekend. Might even go for that 5 hour boil.

 

[axeman91821]

Decided this was a bad idea and throwing in the towel. Brewing next weekend. Might even go for that 5 hour boil.

Proving that quote in your sig correct

 

[Beerontwowheels]

Proving that quote in your sig correct

**** **** 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.

 

[axeman91821]

Yeah, I don't blame you, I usually try to start barleywine brewday at like 9am.

 

[jivex5k1]

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.

 

[smithj21541]

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.

What style of beer is it?

 

[jivex5k1]

What style of beer is it?

It's an old closet ale.

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.

 

[Beerontwowheels]

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.

 

[smithj21541]

It's an old closet ale.

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.

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!!

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.

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

 

[anteater1]

Gearing up for 2 NEIPAs the next 2 weekends. One will by my regular recipe with Galaxy/El Dorado. The other will be the Trillium method of using only Columbus in the boil and whirlpool and then massive Mosaic dry hop.

 

[smithj21541]

The other will be the Trillium method of using only Columbus in the boil and whirlpool and then massive Mosaic dry hop.

Interesting! How long on the first boil addition?

 

[anteater1]

Interesting! How long on the first boil addition?

I'm going to follow this recipe, which calls for:

.5oz Columbus @ 60min
1oz Columbus @ 10min
3oz Columbus @ FO, steep for 30 mins
1.5oz Columbus Dry Hop
6oz Mosaic Dry Hop

But my understanding is this is the basic process for most Trillium IPA's - all Columbus in the boil/whirlpool and then change up the dry hops. Here's a list of all their hop bills from Mad Fermentationist, but they also list all their ingredients on their website:

Trillium Mettle - Citra, Amarillo and Columbus
Trillium Heavy Mettle - Citra, Amarillo and Columbus (plus 30%)
Trillium Vicinity - Galaxy (primarily), Citra, and Columbus.
Trillium FB-90 - Double dry hopped with Galaxy, Mosaic and Columbus
Trillium Public House - Chinook, Centennial, Columbus
Trillium Fort Point/DDHFP - Citra, Columbus
Trillium Congress St - Galaxy, Columbus
Trillium Melcher Street / DDH Melcher Street - Mosaic, Columbus
Trillium Sleeper St/DDHSS - El Dorado, Columbus
Trillium A Street - Amarillo, Columbus

 

[rcubed1]

I'm going to follow this recipe, which calls for:

.5oz Columbus @ 60min
1oz Columbus @ 10min
3oz Columbus @ FO, steep for 30 mins
1.5oz Columbus Dry Hop
6oz Mosaic Dry Hop

But my understanding is this is the basic process for most Trillium IPA's - all Columbus in the boil/whirlpool and then change up the dry hops. Here's a list of all their hop bills from Mad Fermentationist, but they also list all their ingredients on their website:

Trillium Mettle - Citra, Amarillo and Columbus
Trillium Heavy Mettle - Citra, Amarillo and Columbus (plus 30%)
Trillium Vicinity - Galaxy (primarily), Citra, and Columbus.
Trillium FB-90 - Double dry hopped with Galaxy, Mosaic and Columbus
Trillium Public House - Chinook, Centennial, Columbus
Trillium Fort Point/DDHFP - Citra, Columbus
Trillium Congress St - Galaxy, Columbus
Trillium Melcher Street / DDH Melcher Street - Mosaic, Columbus
Trillium Sleeper St/DDHSS - El Dorado, Columbus
Trillium A Street - Amarillo, Columbus

 

[smithj21541]

I'm going to follow this recipe, which calls for:

.5oz Columbus @ 60min
1oz Columbus @ 10min
3oz Columbus @ FO, steep for 30 mins
1.5oz Columbus Dry Hop
6oz Mosaic Dry Hop

But my understanding is this is the basic process for most Trillium IPA's - all Columbus in the boil/whirlpool and then change up the dry hops. Here's a list of all their hop bills from Mad Fermentationist, but they also list all their ingredients on their website:

Trillium Mettle - Citra, Amarillo and Columbus
Trillium Heavy Mettle - Citra, Amarillo and Columbus (plus 30%)
Trillium Vicinity - Galaxy (primarily), Citra, and Columbus.
Trillium FB-90 - Double dry hopped with Galaxy, Mosaic and Columbus
Trillium Public House - Chinook, Centennial, Columbus
Trillium Fort Point/DDHFP - Citra, Columbus
Trillium Congress St - Galaxy, Columbus
Trillium Melcher Street / DDH Melcher Street - Mosaic, Columbus
Trillium Sleeper St/DDHSS - El Dorado, Columbus
Trillium A Street - Amarillo, Columbus

Next IPA I'm going to give this a go.

 

[anteater1]

It took me a reverse google image search and almost 24 hours of pondering but I finally got it, A+ reference

 

[Beerontwowheels]

Brewed up the last of my big ass barleywine batch today.



Filled my fifteen gallon kettle to an inch of its lip. Watched that boil like a hawk for the first hour...

15 gallons fermenting away patiently waiting for some barrel space...

 

[ExPimp]

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

Right in the feels man.

 

[rcubed1]

I was gifted a 25 gallon bourbon barrel (honey comb interior) from a friend at a local brewery. Need to figure out what to put in it.

 

[jivex5k1]

I was gifted a 25 gallon bourbon barrel (honey comb interior) from a friend at a local brewery. Need to figure out what to put in it.

Bourbon.

 

[rcubed1]

Bourbon.

There's some already in there and I'm going to add more. If only I home distilled....

 

[smithj21541]

Brewed 4+ gallons of tart saison today. Put the explanation over in the HF thread.
OG 1.059
Pitched goodbelly pomegranate blackberry for the lacto and will pitch my WL Saison I yeast cake in a few days.

 

[TripleSixHoppia]

There's some already in there and I'm going to add more. If only I home distilled....

That's a big ass still to fill 25 gallons.