So who's brewing this weekend?

SNPA Clone with Imperial Loki yeast and using my Anova Sous Vide to pull double duty

 

I WAS going to brew a simple Citra IPA tomorrow, but this morning found the clone recipe for Georgetown's Bodhizafa on the LHBS website (Jon's Homebrew Supply in Puyallup) and changed my mind. I have all the hops, just needed the grain. That's milled and ready to go for an early start tomorrow that might also be a snowy day. Everyone in Western WA is freaking out over Snowpocalypse 2020; we'll probably just get a dusting like we always do.

 

Brewed a “not-a-SMASH” Maris Otter with YCH’s Veteran’s Blend hops.

 

Brewed an English bitter this evening. Got it in the fermentor and then dropped it down the stairs. Bounced all the way to the bottom, went through the door into the family room and exploded all over the carpet and walls. What didn't soak into the floor flooded through to the mechanical room and under the furnace.

Fcuk.

 

Holy crap!

 

Oh my God. Sorry...

 

This is exactly why I want to get a small fermentation fridge to put in the brew room. I carry a full fermenter thru the house, down the basement stairs, and around to the fermenter fridge. WAY too much chance to trip, fall, spill, drop, etc.

I want to brew, chill, transfer, and put it in a fridge all right there. I’m not near as concerned once it is a keg.

 

Export. Barke Pilsner, 10% Barke Munich, 3% Sauermalz, Tettnang.

 

Brewed a hoppy wheat yesterday. Also smoked 3 racks of ribs and 2 chickens, while trying to work on my kegermentor fridge. I was brewing on a new, much more powerful, burner.

Apparently the hot break was a bit stronger than I expected and I had my first boilover in this pot and lost about 1/2 gallon....oh well, beer will be fine, pot can be cleaned.

 

Northern English Brown on deck.

 

Westvleterian12 clone

 

Amber Ale

 

I'll be brewing a traditional Bock on Sunday. The starter is coming along nicely!

 

I'm brewing a witbier right now. 5 lbs of American pilsner malt and 4 (20 oz) loaves of white bread. The only color is from the bread crust, and it didn't contribute much. The wort looks like dishwater I haven't decided whether to use Cascade hops or Willamette, but probably Cascade because I have more of it.

 

God willing, I will be brewing tomorrow while my girls are all out running errands...a Simcoe/Cascade IPA. Can't wait...getting giddy...it's been a few weeks.

 

Tomorrow I’ll be brewing 10 gallons of 30% wheat IPA with Stata hops.
Then 5 gallons of the 10 gallon batch will get 3 lbs of freshly frozen chopped and smashed locally CA grown mandarins. Fingers crossed it will turn out at least ok.

 

Sunday is supposed to be a nice day, 65°-70° or so. I'm hoping to brew another batch of Irish Red Ale.

 

Chinook IPA tonight. Might brew again tomorrow as I'm one tap down and no pipeline to speak of.

 

I’m still laying in bed but had my Grainfather delayed heating on so my strike water is up to temp already. Getting ready to go mash in on a grapefruit IPA.

 

You know, I was flirting around with doing a Chinook IPA last time but chose to go with Simcoe and Cascade. Have you brewed it before?

 

I brewed the beer, and set the bucket outside to cool for a few hours before pitching the yeast. When I brought it in last night it was 45°. (oops) So I sprinkled the yeast on top anyway (T-58) and left it in the kitchen to warm. It was still pretty cold this morning (I didn't take its temp) but there might be the start of some yeast activity. Probably won't really know that until tonight or tomorrow morning.

 

Did a couple paired with Amarillo and then Simcoe/Mosaiq in ‘18. Not bad.
Have split the dry hop on this one with Zythos.

 

Cascade is better in the dishwasher.

 

Doing the Raging Red Irish ale, was supposed to be last weekend, but the OLHBS sent acidulated malt instead of the cara-aroma malt. Replaced without a problem, but arrived on Monday.

Rigged everything for the BIAB in an urn, crushed the malt and turned the urn on to heat to strike temp. Got to 33 degrees C and the residual current breaker tripped, reset it and no further temp rise. 3kW element popped, think I overstressed it last brew when I ran it dry to burn the residue off. So drained the mash water, sealed the crushed malt up and now waiting for a new element.

Of course, next weekend is a work thing. And the weekend after that, the power utility will probably run out of generating capacity and institute rolling blackouts again just to mess with me.

 

Brewed a pale ale with all Vic Secret. Lately I've been doing single hop pale ales every couple batches. Never used Vic Secret by itself, should be interesting. Also did 2 row/Vienna 50/50 grist for the first time.

 

Mashing a Red Irish Ale.

 

Did a Blonde ale hopped with Pacific Jade today.

 

In the middle of the mash right now on a Timothy Tayor's Landlord Bitter. Nice way to relax and enjoy the end of the three day weekend!


John

 

Finally! I actually was able to brew again for the first time in 4 months! I braved the icy garage here in N. Utah and made an IPA with all Viking Pale malt and El Dorado/Amarillo hop blend.

 

Husband got a nice raise, so he allowed his wife to do a little bit of shopping; gonna do an Irish Death clone tomorrow (at his request since it's "his" money). LHBS was out of Carafa II so subbed in roasted barley, and going to add some leftover flaked oats to add some mouthfeel and creaminess. Also don't have Magnum so going to sub in Northern Brewer, and pitch on a hoppy yeast cake to see what it does. Damn I love off the cuff brewing.

 

NE Double IPA: hop shot and cryo citra, Simpson’s golden promise, cane sugar and wlp066. 1.083 OG