What's Brewing: March 2018

Discussion in 'Brewing & Beer Knowledge' started by YungCoolship, Mar 3, 2018.

  1. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    I brewed a 10 gallon batch of mosaic/citra neipa for my wife's upcoming birthday party. Pictured is a sample I pulled roughly a week into fermentation whilst pulling the dry hop bags.



    The recipe is 74.1% 2 row, 11.1% white wheat, 3.7% acidulated malt, 1.9% c20, 1.9% flaked oats. Water profile is 150ppm Calcium Chloride/75ppm Gypsum. 5ml Hopshot at the beginning of the boil, 1oz citra @ 10, 1oz ea @ 5 of Mosaic/Citra, 3oz Mosaic/Citra whirlpool for 30 minutes, and dry hopping on the 2nd day of fermentation and in the keg with 3oz ea of Citra/Mosaic. I also added 2lbs of sucrose at 5 minutes to bump the gravity and dry the beer out a bit.

    I also decided to bottle one of my mixed-ferm saisons that i brewed back in April. After tasting it for the past few month I thought it had a really pleasant balance of stonefruit tartness and barnyard funk. I was able to cork and cap about 18.5 750ml bottles and in a few months they'll hopefully bottle condition nicely (if my calculations are correct). Pictured is the half bottle, I couldn't resist drinking some flat beer.

     
    GetchaPull, Jas45678, bum732 and 11 others like this.
  2. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    I brewed one lonely gallon of a pre-prohibition inspired pilsner. It sure looks dark for being two row and corn.
     
  3. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    Brewing an IPA today with all Southern Passion hops, which is currently whirlpooling before I rack to the fermentor.

    I was meant to keg a BSPA today as well, but for the second batch in a row the yeast crapped out at around 1.020. The sample tasted a little funny so I'm not even going to bother trying to finish drying it out with another yeast. At least my mango mead managed to ferment all the way out, I'll start the process of stabilizing it tonight and then keg it on top of some more honey in a few days.
     
  4. cornboy

    cornboy

    Joined:
    Oct 18, 2016
    Location:
    CA
    Brewed 12 gallons of a 1.073 saison yesterday with mecca grade malt I picked up while in Oregon last weekend. Recipe is about 75% pils, 10% white wheat, 5% each of vienna, acidulated, and flaked oats hopped with whole cone BKG (saison bernice recipe). I pitched a variety of yeast with the goal of developing a mixed culture for future use. Lab strains are WY3711 and WY3724 with a starter of Sahalie dregs (had to since they use mecca grade malt) and dregs from HF, DG, and HM.

    Today I did a 6 gallons of a 1.032 table saison with 68% pils, 16% unmalted wheat, 12% flaked oats, and 4% acidulated. I tried a turbid mash for the first time (detailed here) and of course had a hard time hitting temps. One hop addition of aged saaz and pitched imperial citrus yeast. I have too many beers aging and want to have something to drink soon so I'm planning to dry hop this with either nelson or huell melon and have it in a keg by the end of next week.
     
  5. ChaQuiseman

    ChaQuiseman

    Joined:
    Jun 3, 2014
    Location:
    Chicago
    I had vials of both TYB-282 (lactobacillus brevis) and TYB Amalgamation that had been in my fridge for WAAAAAYYYY too long (6+ months).

    Last week I decided to make 2L starters of both to see if they were still viable (they were) and brewed up five gallons of 1.040 wort from 65% pils, 20% flaked wheat, & 15% vienna yesterday. Chilled that to 80°F, racked it into a keg purged with CO2, and let the lacto start to go to town on the wort.

    Tomorrow (assuming a desirable pH/level of tartness has been reached) I plan to boil for ~15 minutes, let 2oz of Moasic enjoy that sweet-sweet-flame out wort for ~30 minutes, then chill to 75°F and pitch the Amalgamation starter. I'll likely dry hop with another 2oz of mosaic about a week before kegging, but I'm going to wait and let the beer tell me when that is.

    Hoping to have this kegged up and on draft right around the time the warmer weather starts rolling in to Chicago.
     
    ExPimp, Five28 hz, smithj2154 and 4 others like this.
  6. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    Drinking my Cocoa Cinnamon Cognac RIS (11.1%).

    Aged on 0.4 oz/gal American oak for about a year, which was an experiment compared to my typical 0.25 oz/gal. At first I thought I oaked it to hell and ruined it, but after some time to meld with the other ingredients its working really well. A friend straight up thought it was a coconut stout and I think that flavor must be coming from the wood.

    [​IMG]
     
  7. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    There was a talk at NHC about oak (chips, cubes, spirals) that mentioned that the oak character will peak early but will mellow out with more time. The guy recommend to go longer than you think.
     
  8. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    My method has been less oak & more time. Now I'm starting to think more oak & more time could be the way to go. I was worried because it tasted pretty harsh and dry for the first couple weeks on tap, then one day it magically rounded out.
     
  9. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    I had the same experience with small (5 gallon) barrels. Way over my preference of oak level after 1 month of aging. But it mellowed out in bottle.
     
    Beerontwowheels likes this.
  10. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    My house sour culture is mostly de Garde and Ale Apothecary dregs. It has a wonderful flavor with a little acetic acid character like its parents but too much oxygen and it gets heavily acetic, especially if it's a little slow to take off at the start of fermentation. You may not have that problem with lab saison yeast in the mix but I tend to pitch my sour culture at lager slurry volumes to avoid that problem.
     
    ExPimp, cornboy and TripleSixHoppia like this.
  11. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    Same. I bottled an English Barleywine that sat on bourbon soaked cubes for about a month, initially I thought it tasted over-oaked but has rounded out a bit since.

    I'm newer to using oak cubes, but I have found that boiling the cubes to pull some of the tannins out prior to soaking them has benefitted the end product. I don't know if this makes much of a difference but I've also been using barrel proof bourbon. My train of thought is that when brewers are filling 2nd use barrels, they aren't filling barrels that held 90 proof whiskey, why should I?
     
    TripleSixHoppia and rcubed like this.
  12. YungCoolship

    YungCoolship

    Joined:
    Apr 21, 2017
    Location:
    Down on the Farm
    I've been wanting to use de Garde dregs for some time, should I be concerned with champagne/wine yeast?
     
  13. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    I never have and I've used dregs with wine yeast for years. I know there's the killer enzyme issue but I've never had a problem. My guess is that the wine yeast only produce the enzyme when they eat and they run out of food pretty quickly as they tend not to metabolize malt sugars very well.
     
    TripleSixHoppia and YungCoolship like this.
  14. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    I brewed up Mad Fermentationist's West Coast IPA recipe and my very first Altbier this week. Also kegged my Imperial Smoked Stout, 60% beachwood smoked malt may have been more than necessary....
     
  15. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    We had our big club brew day today. Brewed up 12 gallons of the sour base. Trying to fill 3 bourbon barrels and a 275 gallon plastic tote as a group.
     
  16. Beerontwowheels

    Beerontwowheels

    Joined:
    Apr 11, 2013
    Location:
    MD
    Whoa. Was that a typo?
     
    doobiegoobie likes this.
  17. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Nope. We had probably 20 people brewing, lots of double batching.
     
  18. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    Mashed in on a batch of pilsner. Attempt number 2 at a lager, the pils I made last year was an acetaldehyde bomb.
     
  19. bum732

    bum732

    Joined:
    May 8, 2013
    Location:
    MA
    Brewed up my first batch since my kid arrived in Jan., NEIPA for the MCAB competition. Simcoe, galaxy and citra, typical recipe.
     
  20. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    Looks like I've got my first dumped batch in years. RIP imperial smoked stout. After over a year of oak aging, it is sour as fuck :(