Chriso
Broken Robot Brewing Co.
I have TOO many options & can't get things to line up in my head right. My goal is to use a similar yeast a few times in a row, to save on amount of effort spent washing & saving yeast... then move to the next strain for a few batches... then so forth.
I have separate sour & clean fermenters so space is not an issue. I have many, many sour Ale Pails plus I have 2 empty Speidel 30L's and 2 more with finished beer ready-to-keg in them. (See Yeast section.)
My batch size is flexible. I have 3gal and 5gal kegs, plus the 30L Speidel will hold nearly 8 gal. of fermenting wort if you try to squeeze it in. So I can brew in any increment... 1x 5 gal, 10 gal = 2x 5gal batches, 9 gal = 3x 3gal batches, 12 gal = 4x 3gal batches, etc.
So here is what's up...
On Tap Now:
- Oatmeal Pale Ale with Tahoma hops & WY1450 Denny's 50 - 11/2014
- American Stout with WLP001 - 11/2014
- IPA - Attempt at cloning Deschutes Fresh Squeezed, but in a Big Brew event with shared base wort... came out 8% instead. brewed 5/2014
- Mandarina Bavaria Wheat - with US-05 - single-hop basic blonde ale to get to know the hop variety - 7/2014
- Yeast -
WLP 001 Slurry (American Ale), from the American Stout. *fermenter*
WY1450 Slurry (Denny's Favorite 50), from the Oatmeal Pale Ale. *fermenter*
WY1007 Slurry (German Ale), 1 pint, about 6-8 weeks old.
WLP644 Vial (Brett Brux Trois), in the fridge, a few months old.
WY3726PC Smack Pack (Farmhouse Ale), in the fridge, over a year old, need to make a starter for sure...
WLP665 Flemish Blend slurry, 1 gallon of bottom crud, 2nd generation cake, originally pitched 9/2013, 2nd pitch 11/2013, harvested 6/2014.
(2) Belle Saison dry yeast
Mangrove Jack's M79 Burton Union dry yeast
W-34/70 dry yeast
- Things I Want To Brew, In General.... -
Imperial Stouts with flavorings
Lots of non-estery farmhouse ales of all strengths (not ultra-spicy Saison end of spectrum)
Polish Gratzer
Dry Stouts
Pale Ales (not so much IPAs)
Peanut Butter beer
ESBs and pales
"Faux" Dunkel's (e.g. ale-based Warsteiner clone)
Czech Pilsner
Session IPAs
Pumpkin Stout (next year)
Oatmeal Cream Stout
- Past beers I want to repeat -
Pyramid Apricot clone attempt
Spearmint Extra Pale Ale
Pecan Scottish 80/-
I have a bunch of Czech pils, Pale Ale Malt, and some vienna in bulk... then loads of random assorted specialty goods.
What do you think I should brew next?
I have separate sour & clean fermenters so space is not an issue. I have many, many sour Ale Pails plus I have 2 empty Speidel 30L's and 2 more with finished beer ready-to-keg in them. (See Yeast section.)
My batch size is flexible. I have 3gal and 5gal kegs, plus the 30L Speidel will hold nearly 8 gal. of fermenting wort if you try to squeeze it in. So I can brew in any increment... 1x 5 gal, 10 gal = 2x 5gal batches, 9 gal = 3x 3gal batches, 12 gal = 4x 3gal batches, etc.
So here is what's up...
On Tap Now:
- Oatmeal Pale Ale with Tahoma hops & WY1450 Denny's 50 - 11/2014
- American Stout with WLP001 - 11/2014
- IPA - Attempt at cloning Deschutes Fresh Squeezed, but in a Big Brew event with shared base wort... came out 8% instead. brewed 5/2014
- Mandarina Bavaria Wheat - with US-05 - single-hop basic blonde ale to get to know the hop variety - 7/2014
- Yeast -
WLP 001 Slurry (American Ale), from the American Stout. *fermenter*
WY1450 Slurry (Denny's Favorite 50), from the Oatmeal Pale Ale. *fermenter*
WY1007 Slurry (German Ale), 1 pint, about 6-8 weeks old.
WLP644 Vial (Brett Brux Trois), in the fridge, a few months old.
WY3726PC Smack Pack (Farmhouse Ale), in the fridge, over a year old, need to make a starter for sure...
WLP665 Flemish Blend slurry, 1 gallon of bottom crud, 2nd generation cake, originally pitched 9/2013, 2nd pitch 11/2013, harvested 6/2014.
(2) Belle Saison dry yeast
Mangrove Jack's M79 Burton Union dry yeast
W-34/70 dry yeast
- Things I Want To Brew, In General.... -
Imperial Stouts with flavorings
Lots of non-estery farmhouse ales of all strengths (not ultra-spicy Saison end of spectrum)
Polish Gratzer
Dry Stouts
Pale Ales (not so much IPAs)
Peanut Butter beer
ESBs and pales
"Faux" Dunkel's (e.g. ale-based Warsteiner clone)
Czech Pilsner
Session IPAs
Pumpkin Stout (next year)
Oatmeal Cream Stout
- Past beers I want to repeat -
Pyramid Apricot clone attempt
Spearmint Extra Pale Ale
Pecan Scottish 80/-
I have a bunch of Czech pils, Pale Ale Malt, and some vienna in bulk... then loads of random assorted specialty goods.
What do you think I should brew next?