What's Brewing? Sept. 16

[quirkzoo1]

Brewed up a fresh hopped blonde ale

10lbs Organic 2-row
2.5 oz wet hops in the mash
2.5 oz wet hops FWH
1lb wet hops 30 minute whirlpool
1lb wet hops dryhop
2nd generation 1056, 1.25L starter

Also, tried a new technique, I made a batch of mead in the middle of the brewday

12lbs - Mostly Mesquite Honey from Trader Joes
Lavlin 71B
Might add 14lbs of chokecherries I harvested from some nearby trees or might use the mead for a different project (homebrew club "iron brewer" competition where you have to use some preselected ingredients)

While I was heating up my sparge water (I batch sparge) I included an extra gallon of water in the kettle. I began the batch sparge and left one gallon of hot water in the kettle. While the batch sparge was resting I added some cold water to bring it down to ~100F. Added the honey and stirred, brought the kettle inside.

Finished my batch sparge and put the main kettle on the burner to come to a boil. While it was coming to a boil I went back inside and got the last of the honey out of the containers then topped up with cold water. So now I get a 5 gallon batch of mead out of my brewday without taking any extra time. Definitely going to be using this technique again in the future.

Fresh Hops:



Brewday:

Hops in the Mash, because why not:

Assistant Brewer controlling the output while chilling:

Brewday playlist:

 

[reverseapachemaster1]

Belgian pale ale with WY1214 and belma, aramis, triple perle and jarrylo. This is mostly just to clear out some ingredients and keep my culture of 1214 happy.

 

[FTowne1]

Hopefully at some point this weekend I'll be brewing a saison.

10 lbs Belgian pils
5 lbs white wheat
0.5 lbs aromatic
0.5 lbs flaked oats
0.5 lbs flaked wheat

1 oz topaz fwh
1 oz mosaic at flameout

3724 yeast and Omega Brett blend in secondary

 

[axeman91821]

Just finished up a batch of BSDA, which came in at an OG of 1.090. Also managed to keg my Mandarina Bavaria hopped saison, which smell fantastic in the fermentor and got another ounce of hops in with the keg.

 

[WesM631]

I brewed up a turbid single hop ariana NE IPA/Pale Ale today. OG 1.055, pitched Gigayeast Vermont IPA for the first time.

 

[Beerontwowheels]

Brewed up a imperial stout on Sunday. Boil-off was higher than I anticipated, so I ended up slightly over target and close to a half gallon under volume. Irritated, but if it tastes good, I'll be happy.

 

[Evahflow]

Brewing the base for an all Pennsylvania Ingredient Saison next week. Pale malt, raw spelt, 25 IBU local grown cascades and fermented with some wild yeast I was able to catch back in april by leaving a jar of starter wort out overnight. I've been stepping the yeast up since then. Smells really good and seems to have a wide variety of brett and souring bacteria. The plan is to let it go until dryness then transfer it onto local Paw Paw fruit that I will pick in the next couple weeks and freeze until the beer is ready.

 

[rcubed1]

Brewing up a doppelbock today. First time ever brewing a darker lager.

 

[FTowne1]

Brewing up a doppelbock today. First time ever brewing a darker lager.

This is definitely on my "to brew" list. Are you doing a clone recipe or something of your own?

 

[rcubed1]

This is definitely on my "to brew" list. Are you doing a clone recipe or something of your own?

It's loosely based on Jamil's recipe.

For 6 gallons:

15 lbs. Munich 10L
5 lbs. German Pilsner
2 lbs. Caravienne
1 lb. Vienna
0.5 lb. Melanoiden
0.5 lb. Victory

Just going to do a single hop addition of Magnum for about 26 IBUs. I have a slurry of WLP833 going for it.

 

[axeman91821]

I'm really looking forward to trying my hand at lagers after the new year.

 

[FTowne1]

5 gallons of Pilsner Urquell clone and 5 gallons of Imperial IPA kegged today.
5 gallons of pumpkin barleywine sitting in secondary that I could keg whenever. Probably early October.
5 gallons of saison still in primary
12 gallons of different mixed culture beers just doing their thing.

I think I'm done brewing for a bit.

 

[SirDickButts]

I'm really looking forward to trying my hand at lagers after the new year.

same. i wanna try a lager wine after drinking some bride maker...

 

[axeman91821]

same. i wanna try a lager wine after drinking some bride maker...

I'm basically waiting on getting a BrewJacket for Christmas and then probably jumping in with a pils and a helles to get some practice. Then it's eisbock time.


About to get started on a batch of Double IPA, my fifth and final consecutive weekend brewing. Really excited about this one, as I brewed this recipe with Simcoe and Amarillo in the summer and I was really happy with how it came out and how the malt bill balanced the beer. Keeping that the same this time around but using Citra and Galaxy instead for hops.

 

[axeman91821]

TIL: It never hurts to keep your old wort chiller hanging around, because you never know when you're going to discover that someone else gave your current wort chiller grey paint accents while doing some touch ups in the garage

 

[Beerontwowheels]

Brewed up the third or fourth iteration of my NE IPA today. Went with WLP007 for yeast this go round. Hoping to get a doppelbock in before end of month.

 

[Phischy1]

Brewed am Adambier yeaterday. 2 hour mash, 3 hour boil....Was a long day.

 

[SirDickButts]

Brewed am Adambier yeaterday. 2 hour mash, 3 hour boil....Was a long day.

ISO!

 

[Phischy1]

ISO!

1 batch will be kept neat, the other will be oaked, possibly some tart cherries. And both will be ready in about a year. Also, if anyone knows of a brewery making Adambier other than Hair of the Dog or Saint Arnold, please let me know.

 

[anteater1]

1 batch will be kept neat, the other will be oaked, possibly some tart cherries. And both will be ready in about a year. Also, if anyone knows of a brewery making Adambier other than Hair of the Dog or Saint Arnold, please let me know.

Block 15 made one called Wildfire. Quite different from Adam, it was actually tart like a traditional adambier. Pretty good but also kind of weird.

Did you brew the Adam recipe? I brewed that one up earlier this year and its been sitting on oak for about 4 months now.

 

[SirDickButts]

gosh. i hope it doesn't rain on thursday or friday...
i have yet to use the london ale 3 in my fridge.

 

[Vogt52]

Busy day today. IllbeBOCK built a sweet new mash tun with a 72qt cooler while I bottled a batch of our brown ale. Then we brewed an experimental beer. Pumpkin ale brewed with lactose and coffee. I'm calling it Basic White *****. Using my new chest freezer as a fermentation chamber. Hopefully it turns out well.

 

[MooseLang]

Stepped up some dregs from Jester King and Sanctification over the past three weeks. Brewed a Saison (pale malt, flaked wheat, flaked oats) with 4oz of Nelson Sauvin at Flameout.

The Sanctification I got the yeast from was a great balance of funk and tartness. The Jester King dregs were from Le Petit Prince. The starter is tart and fruity.

Hoping it all works well together.

 

[Newmoneyloons]

I am brewing a pale ale with the malt bill of Fort point and the hops and yeast of focal banger. Just waiting for the wort to come to a boil.

 

[Mugatu]

I am brewing a pale ale with the malt bill of Fort point and the hops and yeast of focal banger. Just waiting for the wort to come to a boil.

Mind sharing what you mean by FP malt bill? Any pearl in there? I've been wanting to try an IPA recipe with all English malts/yeast and then a combo of Citra/Mosaic/Galaxy

 

[Newmoneyloons]

Mind sharing what you mean by FP malt bill? Any pearl in there? I've been wanting to try an IPA recipe with all English malts/yeast and then a combo of Citra/Mosaic/Galaxy

The recipe came from byo. I scaled the malt to my system.

80% 2row pale
13% wheat
5% carapils
2% C20 (should be c15)

 

[liquiddegenerate]

English dark mild is boiling away.

 

[quirkzoo1]

I wound up adding 14lbs of chokecherries to my mead mentioned in the first post.

Down to 1.002 with those robey tones.

 

[stakem1]

I dusted off the equipment yesterday and banged out a split batch of saison/wheat ipa
60% 2 row
40% white wheat

The ipa got continuously hopped with my homegrown magnum/cascades.
The saison got late editions of both.

IPA was bubbling away 7 hours later with a smack pack of london ale.
Saison is lagging behind with american farmhouse blend.

 

[doobiegoobie]

Finally got a brew in the other day. My equipment is still in a corner in my garage after the move, so I brewed on my buddy's 15g system and broke off 6. We brewed up a fairly straight forward saison (90% belgian pils, 10% oats) that I'm fermenting with a blend of 3726, 3724, and grown up Casey dregs. I put 4.5g in one carboy, and put another 1.5g on 1g of blueberry juice. I'm eventually gonna put the blueberry version on IQF wild blueberries to get a crazy fruity tart saison. We'll see how that goes but I'm excited to see what's up with adding fruit to primary.

 

[doobiegoobie]

Ended up putting 5 gal blueberry, raspberry, strawberry, blackberry melomel in a keg yesterday. Going to cold crash to get anything still in suspension out (racked pretty clear though) and then bottle that **** up. Next up is to bottle the weed mead I've had going...

Also racked a tart mixed ferment on raspberries yesterday. It's a 3 gallon blend of 2 tart saisons that were blended and aged together for a year (i.e., I was too lazy to bottle it). I wanted to do 2# red raspberries, 2# purple, 2# black, but I got too stoned and did 2# red and 4# black instead. For some reason I then added 2# more red so I got 4# of each now on the 3g ¯\_(ツ)_/¯

 

[rcubed1]

Ended up putting 5 gal blueberry, raspberry, strawberry, blackberry melomel in a keg yesterday. Going to cold crash to get anything still in suspension out (racked pretty clear though) and then bottle that **** up. Next up is to bottle the weed mead I've had going...

Also racked a tart mixed ferment on raspberries yesterday. It's a 3 gallon blend of 2 tart saisons that were blended and aged together for a year (i.e., I was too lazy to bottle it). I wanted to do 2# red raspberries, 2# purple, 2# black, but I got too stoned and did 2# red and 4# black instead. For some reason I then added 2# more red so I got 4# of each now on the 3g ¯\_(ツ)_/¯

 

[anteater1]

Haven't brewed all month... I want to do brew two beers back to back so I can have them on tap at the same time. I was thinking maybe the same NEIPA, one 100% Galaxy, one 100% Mosaic. Or maybe a NEIPA and West Coast IPA with the same hop schedule, but different grain bills and yeast. Or maybe I should brew a stout under 12% for once in my life.

 

[Snarf1]

Next up is to bottle the weed mead I've had going...

 

[doobiegoobie]

 

[Phischy1]

Helped the wife brew last weekend. She wanted a wit and a Hef, so we did a single hybrid mash, sparge to 1 BK, stirred, then split it to a 2nd. 2 different boils. Fermenting now.

 

[FTowne1]

I'm going to try to knock out 2 batches of saison this weekend. A Saison DuPont clone and a "table" saison (4%ish).

 

[FTowne1]

5 gallons of Pilsner Urquell clone and 5 gallons of Imperial IPA kegged today.
5 gallons of pumpkin barleywine sitting in secondary that I could keg whenever. Probably early October.
5 gallons of saison still in primary
12 gallons of different mixed culture beers just doing their thing.

I think I'm done brewing for a bit.

Urquell clone was a buttery mess. Dumped it.

Pumpkin barleywine tastes more like a spiced Christmas ale. Meh.

 

[Phischy1]

Urquell clone was a buttery mess. Dumped it.

Pumpkin barleywine tastes more like a spiced Christmas ale. Meh.

You could have attempted to save it by pitching a yeast cake from another beer in hopes it would clean up the diacetyl. But if you had already carbed it up, yeah, no saving it.

Bottle the other one, pepole go crazy for it. Give it away as gifts.

 

[axeman91821]

Added the first round of dry hops to my Citra/Galaxy DIPA. I'll let it sit at room temperature for a few days, cold crash for a few days, and then add a second round of dry hops when I keg next weekend.