What's Brewing: November 2018

Discussion in 'Brewing & Beer Knowledge' started by anteater, Nov 4, 2018.

  1. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    I've got my 3rd BCBS clone boiling away right now. 36 lbs of grain, 2 mashes, 5 hour boil and a mondo starter for 5 gal. I'm going to try something new with oak this time. I charred the same amount of cubes I'd normally used and have been soaking them in bourbon for the past few months. I'll ditch the bourbon and age on the cubes for 9 or 12 months. Made a lot of sense to me after reading this article.
     
  2. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
    About to pull the plug on my low ABV kveik adventures. I keep getting really bad attenuation with beers under 4% even with elevated heat and nutrients. Brewed a mildish beer on the 27th and it was at 60% yesterday. It basically went from 1032 to 1013 in 24 hours and has just stuck. I've shaken the fermentor a few times to get the yeast back into suspension since they flock so hard. But still no luck. I'll test it again this weekend and see.

    3 Gallons
    3.5lbs Marris Otter, 1lbs C40, 2oz Chocolate
    1oz German Hersbrucker 45 mins (thought I had fuggles but I was out)
    1oz German Hersbrucker 15 mins
    A little bit of Cascade at flameout (maybe .25oz)

    Yeast Bay Voss pitched at @ 100*f
     
  3. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    I really liked that guys blog. I haven’t looked at in a while but he gave me a lot of my early IPA recipes. Did you do two first runnings mash or did you sparge both as normal?
     
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  4. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    Me as well.. Still check occasionally to see if he’s posted and am always sad :(
     
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  5. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    I treated it like two normal mashes for the most part except for sparging a bit less the second time. I start my boil after the first mash, top off the kettle with the second mash, and boil a few gallons of first runnings down to half their volume separately on my kitchen stove. Went from 11 or 12 gallons down to 6.
     
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  6. agrippin

    agrippin

    Joined:
    Oct 8, 2014
    Location:
    Denver, CO
    Took a sick day and brewed a mixed fermented saison to enjoy in the spring.
    5 lbs pils
    1 lb Munich 10
    0.5 lb Rye
    1.75 lbs Flaked Red Wheat

    Hit that sucker with around 18ibus of Crystal and plan on drying hopping with more crystal before bottling.

    Also transferred another mixed fermented saison onto 10lbs of peaches and another onto 2.5oz of hibiscus and three vanilla beans.
     
  7. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Side note: that guy's Pliny clone is very good stuff.

    Looks like I'm late with my holiday rauchbier, won't be ready until January... oh well. Gonna be brewing a few table beers as well so that they can condition by Christmas/new year's. One is an Allagash White-ish grist with saison yeast and JK dregs, the other is based on Petit Prince (aiming for 3%).
     
  8. coldcrash

    coldcrash

    Joined:
    Mar 20, 2014
    Location:
    Premium Supporter
    FF7C986D-ADE1-4235-93CB-5717A5C1BC08.jpeg EEBD5C8E-CF3A-45E2-816B-BF5F056F889A.jpeg No November brew day yet for me but I’m hoping Friday may be the day.

    I plan to brew a buckwheat saison and pitch a culture from stepped up dregs of a single bottle of Allagash Belfius I opened in May.

    This will be the second 5 gallon batch on this culture. The first batch is in secondary- pulled a sample the other day and it seems to be doing quite well so I want to keep it going.
     
  9. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    [​IMG]
    I was going to brew a cream ale for my first batch since February/inaugural batch in New home. Turns out completely changing your process is harder than expected. I had been doing traditional three tier, but was inspired by MadFermentationist to switch to this. Learned a lot and while I didn't end up with a cream ale (gravity came in low), I do have a lot of starter wort for my LAB/ Brett cultures. Hoping to take what I learned and do an IPA tomorrow.
     
  10. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    I ended up giving it another go. Getting closer to dialing in this process. Gravity a little low but I think I know the culprit. 3gl of session IPA bubbling away!
     
  11. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Just make Peter come over and help you troubleshoot if you can't get it right. He owes you. ;)
     
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  12. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    I brewed a really simple English pale right at the end of last month. I'm going to keg that this week and use the cake to ferment my first shot at a raw ale. The keptinis approach of making a dark beer out of baking a mash of light grain is really interesting so I'm going to try that out. I plan to have that in the keg by Thanksgiving alongside the pale ale.
     
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  13. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    First time using Imperial Flagship and it ripped right through my IPA which I kegged up on Friday. I mashed a bit higher than intended and it still dried it out nicely.
     
  14. axeman9182

    axeman9182

    Joined:
    Apr 5, 2013
    First attempt at a doppelbock is fermenting away, and I'll be brewing my second batch of mild of the season this weekend. That one's likely to get some adjuncts.
     
  15. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    I really like to use cold brew in my dark mild. Reminds me I haven't made it in a few years.
     
  16. coldcrash

    coldcrash

    Joined:
    Mar 20, 2014
    Location:
    Premium Supporter
    Up early today for a chilly (but hopefully dry) double brew day. Both 5 gal batches will get Belfius slurry.

    7# floor malted Pilsner
    1.75# Spelt malt
    1.25# Rye malt
    1oz aged Ahtanum @60 mins (<1 AAU)

    7# floor malted Pilsner
    1.75# Buckwheat malt
    1.25# Wheat malt
    1oz aged Hallertauer @60 mins (<1 AAU)
     
  17. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    What is Belfius yeast?
     
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  18. coldcrash

    coldcrash

    Joined:
    Mar 20, 2014
    Location:
    Premium Supporter
    Stepped up mixed culture from a bottle of Allagash Belfius. Bière de Coupage style blend of their coolship beer and their saison.

     
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  19. smithj2154

    smithj2154

    Joined:
    Jul 12, 2016
    Location:
    California
    I got distracted by the pretty pictures :D
     
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  20. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    Brewed a keptinis-inspired beer today following fairly closely the instructions from Larsblog which left me with a seven hour brew day (despite not allocating time to boiling beer) and some very dirty cake pans.

    I was successful in turning 100% pilsner malt into what looks and tastes like something in between a brown ale and a porter.