12 Beers of Christmas 2018 Edition

[Zimm9]

Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!

 

[JDXX1971]

Apologies in advance

Nah, it will be fine I bet.

 

[cmac62]

If you think it will eat wall board maybe you should join the True Beer movement here. I think its running out of steam so maybe you can fire them back up with some new and inspiring yeast.

Edit: Just found out, sadly, that the thread was locked...no more wallboard brewing discussions allowed.

I read that whole thread just before it was shut down, that was some fun trolling.

 

[cmac62]

Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!

Zimm, no apologies in homebrew. Think positively, this beer is going to be the best you ever brewed!! No Doubt. Cheers

 

[btbnl]

Sign me up for the Spiced Cherry Dubbel!

 

[cmac62]

Is that Oakland CA? I think we will do all 12 beers in CA

 

[btbnl]

Is that Oakland CA? I think we will do all 12 beers in CA

Yes it is!

 

[Brewfessor]

Looks like 7 out of 12 for the 2nd group already!

Is it too early to talk recipes?

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.

 

[HopHeavy]

Looks like 7 out of 12 for the 2nd group already!

Is it too early to talk recipes?

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.

The recipes are generally followed. In past years, adjustments have been acceptable, usually to make a bigger beer and / or fine tune a spice bill. Switching styles is likely unacceptable, but @dryboroughbrewing is running things here. I would bet most would protest if you elected to do a pumpkin ale instead of the Honey Ginger IPA!

 

[MapleGroveAleworks]

I'll be following the recipe exactly for the spiced weizenbock. I'll just be careful on the spice additions. I don't really care for over the top spiced beers, but I'll be sure the spices are apparent, just not overpowering. Haven't decided on the yeast yet though.

 

[Scturo]

I'll be following the recipe as close as possible. I might add some carapils for head retention.

 

[btbnl]

use a combination of sweet (black) and sour (Montmorency) cherries, which should ferment in the beer for a month or so.

So I've never brewed with fruit - anyone want to flesh this out a bit?

I'd assumed I'd rack onto whole fresh cherries in secondary, but doing some reading I've seen fresh/frozen/canned/dried fruit being used whole/chopped/pureed in the boil/primary/secondary.

If fresh, what's the recommended way to prepare them to avoid accidental infections?

If whole, should they be de-stoned?

If secondary, can I just assume there will be enough yeast in the beer to ferment the cherry sugars?

Any and all advice and experience - especially from anyone who has brewed this beer before - gladly received.

Thanks!

 

[badgerfan79]

This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.

 

[TBC]

This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.

Join. We will work out logistics at a later date.

 

[TBC]

So I've never brewed with fruit - anyone want to flesh this out a bit?

I'd assumed I'd rack onto whole fresh cherries in secondary, but doing some reading I've seen fresh/frozen/canned/dried fruit being used whole/chopped/pureed in the boil/primary/secondary.

If fresh, what's the recommended way to prepare them to avoid accidental infections?

If whole, should they be de-stoned?

If secondary, can I just assume there will be enough yeast in the beer to ferment the cherry sugars?

Any and all advice and experience - especially from anyone who has brewed this beer before - gladly received.

Thanks!

I always freeze my fruit then crush/ purée before I put it in a secondary and rack on top. I always use a blowoff tube because you can get a violent secondary fermentation. My first time I didn’t have a blowoff tube and it blew and ate my popcorn ceiling and stained it purple. Was using blackberries that time.

 

[badgerfan79]

Join. We will work out logistics at a later date.

Is the gingerbread ale still available for the second group? I will chose this and join if it is.

 

[dryboroughbrewing]

Sure, I'm a glutton for punishment. Put me on the list for Abbey Weizen. Apologies in advance!

All set!

 

[dryboroughbrewing]

Sign me up for the Spiced Cherry Dubbel!

Signed up!

 

[dryboroughbrewing]

Is the gingerbread ale still available for the second group? I will chose this and join if it is.

Not anymore... since you're signed up for it!

 

[boasist]

Looks like 7 out of 12 for the 2nd group already!

Is it too early to talk recipes?

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.

2k17 HG IPA brewer here...

I brewed per the recipe, but that one is fairly loose...

Brew a good IPA exclusively with EKG, and add the ginger and honey in the secondary. So I played around a bit with some ginger and honey in the last 5 of boil. From there, I was adding every few days or so based upon the taste. When I bottled, I added an extra nug of ginger just to see. I felt the hops came through in the end, although the honey started strong and died quick, I was pleased with the brew overall.

I did, however, brew exclusively with whole EKG hops.

 

[BigCrazyAl]

Looks like 7 out of 12 for the 2nd group already!

Is it too early to talk recipes?

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

For the Ginger IPA, I’ll probably stick to a basic English IPA, but use a healthy amount of Brambling Cross in stead of EKG. I plan on brewing a trial batch sometime next week.

I called my lhbs and they have everything including the yeast that's called for in the recipe. I'll be working on what to do about water profiles since I haven't done that before. Aside from that, I'll start a test batch in a couple weeks to get a hang of things like building up a big starter and making the toffee/caramel addition. It will give me time to see how bottle conditioning goes for this 10-11% ABV beast.

 

[JDXX1971]

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

I kinda did my own thing, with a little help from our fellow members. But that's how I roll. Full on rebel.

 

[dryboroughbrewing]

I did the tripel, so it was pretty much improv, except for the spice additions.

 

[Brewfessor]

Thanks! Since it’s the IPA I’ll be able to do many test batches throughout the year... I’ll plan on sticking with EKG, but I’ll still do a brambling cross test batch.

 

[jerbrew]

I did the tripel, so it was pretty much improv, except for the spice additions.

And a pretty damn good imrpov if you ask me. That was an excellent Tripel.

 

[cmac62]

This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.

Don't worry about that, this was just for shipping cost/convenience, I'm sure we can work it out if you are no in Cali.

 

[cmac62]

Have people traditionally followed Mosher’s recipes exactly or have they put a personal spin on them?

I plan on making a really good Juniper Rye Bock, as I see it recipes are "merely guidelines"

 

[anotherbeerplease]

Am I reading this wrong? On the 2nd list I see 2 guys from CA, the rest Ohio, Illinois and east coast and/or unlisted? Personally I'm down for a little terroir - a good winter brew should be made in a place that gets cold, why do you think I wanted to sign up for this!

 

[Zimm9]

This sounds like a blast but I’m not sure I’m confident enough for it. Plus I’m in the middle of the country and it seems like the second list is a California one.

Everyone is willing to take a chance on me so you should be fine!

I'm starting to look forward to this. If nothing else, it will push me to do a few things I should do anyway like getting my water tested. I won't be able to start a trial batch until after the new year but I will definitely get one going asap.

 

[jerbrew]

Am I reading this wrong? On the 2nd list I see 2 guys from CA, the rest Ohio, Illinois and east coast and/or unlisted? Personally I'm down for a little terroir - a good winter brew should be made in a place that gets cold, why do you think I wanted to sign up for this!

Hey, it was kinda cold here this morning.