Back to brewing! When the covid regulations came out in Chicago, we had to shut down the shared CHAOS brewhouse. I brewed one beer at home, stove top, with Kveik and we're drinking that now - a nice, tropical IPA that has the soft rounded malt and hop aromas and flavor of a NEIPA but with just a touch more bitterness.
Anywhooooo ..... Today I'm back in the brewhouse. Limited to two people at a time, must wear a mask, additional cleaning regimen including spraying a bleach solution when I'm done.
Brewing a new-to-me style, a Pre-Prohibition Lager. Using 30% flaked maize, and aiming for the top of the style's OG and bitterness. Using Cluster and Mt. Hood hops.
Pitching three packs of S-189, plan to ferment at 50F for two weeks, then 65 for five days, then cold-crash and lager at 34F for a week. Keg and carb.
If I like how fermentation went, I'll save the yeast cake and use it for another lager, maybe an Int'l Amber.
Anywhooooo ..... Today I'm back in the brewhouse. Limited to two people at a time, must wear a mask, additional cleaning regimen including spraying a bleach solution when I'm done.
Brewing a new-to-me style, a Pre-Prohibition Lager. Using 30% flaked maize, and aiming for the top of the style's OG and bitterness. Using Cluster and Mt. Hood hops.
Pitching three packs of S-189, plan to ferment at 50F for two weeks, then 65 for five days, then cold-crash and lager at 34F for a week. Keg and carb.
If I like how fermentation went, I'll save the yeast cake and use it for another lager, maybe an Int'l Amber.
