12 Beers of Christmas 2013 Edition! (Need Brewers!)

[pheboglobi]

55 gallons!! You have a brew system that big? Or are you brewing multiple sessions?

The tripel I brewed last Friday is all grain BTW

 

[watersr]

All grain here. I brew mostly classic styles so this will be a fun departure.

 

[biochemedic]

I also saw that this beer got rave reviews the past two years. Have fun!

The Fruitcake Old ale definitely has been one of my faves both of the past 2 years...I had actually planned on brewing that one this year if I had been participating. I think I'm going to brew it regardless sometime over the winter for next year...

 

[FermentedTed]

I brewed extract for 2 years back in my early 20's and then after 15 years got back into brewing when I learned about kegging. Been brewing all grain for the last two years now. Trying to figure out the best time to brew the Honey Ginger IPA. Originally I thought I'd wait awhile since I prefer IPAs on the fresher side, however the "honey in the secondary" part of the recipe has me reconsidering this. I've never done a secondary sugar addition outside of racking onto fresh fruit. Anyone have a ballpark idea of how long it would take 2lbs of honey to ferment out in the secondary?

 

[jgourd]

55 gallons!! You have a brew system that big? Or are you brewing multiple sessions?

The tripel I brewed last Friday is all grain BTW

My system is 11 gal. I'll brew a 5 gal "starter" a few weeks ahead of time. Then for brew day 1, I'll brew 11 gal and my friend will brew 14 gal (his system). We'll do it again the next day. So a two-day brew to fill the barrel. I'm leaving 5 gal head space for the krausen.

 

[danbrewtan]

I brewed extract for 2 years back in my early 20's and then after 15 years got back into brewing when I learned about kegging. Been brewing all grain for the last two years now. Trying to figure out the best time to brew the Honey Ginger IPA. Originally I thought I'd wait awhile since I prefer IPAs on the fresher side, however the "honey in the secondary" part of the recipe has me reconsidering this. I've never done a secondary sugar addition outside of racking onto fresh fruit. Anyone have a ballpark idea of how long it would take 2lbs of honey to ferment out in the secondary?

I don't know for sure, but I'd guess 2-3 weeks would be enough time in the secondary? If it were me, I'd just keep an eye on the airlock and call it bottle-ready when it stops bubbling after honey is added.

 

[danbrewtan]

The Fruitcake Old ale definitely has been one of my faves both of the past 2 years...I had actually planned on brewing that one this year if I had been participating. I think I'm going to brew it regardless sometime over the winter for next year...

I'm also tempted to brew myself a batch of this sometime early next year for consumption around Christmas 2014.

 

[stblindtiger]

I'm an all grain brewer. I've been brewing for almost 4 years now. I've brewed at least 50 beers.... I've lost count, but in my notes I counted 49, and I know there were a few more I didn't put in there. I've won a few medals in some good sized competitions (400-800 entries) and had one beer advance to the second round of the AHA Homebrew Competition this year.

I have no idea how this Christmas Gruit will turn out though! Smoke, honey, Saison yeast and a sour secondary???? Lol... It should be interesting that's for sure!

I'm going to use some lightly home smoked (applewood) 2-row instead of the pilsner, so it won't be over the top smokey. Also going to use basswood honey because that is what I have. Not sure what I'm going to use to "sour" it... Might just add some Brett to funk it up a bit in Secondary, especially considering time restraints. I keg so that should help.

How many of us keg? I usually bottle off the keg so there won't be any sediment in the bottles to be stirred up while shipping...

Planning on brewing it this weekend, so I'll add some pictures to this thread!

 

[stblindtiger]

I brewed extract for 2 years back in my early 20's and then after 15 years got back into brewing when I learned about kegging. Been brewing all grain for the last two years now. Trying to figure out the best time to brew the Honey Ginger IPA. Originally I thought I'd wait awhile since I prefer IPAs on the fresher side, however the "honey in the secondary" part of the recipe has me reconsidering this. I've never done a secondary sugar addition outside of racking onto fresh fruit. Anyone have a ballpark idea of how long it would take 2lbs of honey to ferment out in the secondary?

2-2.5 weeks should be plenty. Just rack to secondary after the bubbler (or blow off) slows down. You'll still have yeast in suspension... if all else fails just take a gravity reading to b sure.

 

[gavball6]

How many of us keg?

I also keg, but might bottle condition the Dubbel. Not sure yet. I pretty much have my recipe set, but I am on the fence regarding when I will add the sugar additions. The recipe is going to use 1 lb of dark candi sugar and 1 lb of unrefined/raw sugar. I was thinking of adding the raw sugar at the end of the boil and the candi sugar a couple days into primary fermentation. What do you guys usually do? All at end of boil? All after a couple days of fermentation? Combo deal like I am thinking?

 

[FermentedTed]

I also keg, but might bottle condition the Dubbel. Not sure yet.

I'm on the fence with this as well. I've run into issues a couple times where I felt like the beers I bottled off the keg were undercarbed. Might practice with the beergun on some kegs I currently have and see if I'm happy with the result. I prefer to dry hop in the keg, so this would be ideal.

 

[bobdozer]

No kegs for me... Yet. So I will be bottle conditioning. I figure I will have about 15-17 bottles left over after shipping anyways so it will be good to let a couple of them age until next Christmas to see the changes a year makes.

Is everybody or anybody planning on fancy Christmas labels? I've never labeled any of my batches. Just usually mark the cap for identification. Think I'm going to have to spend some time finding a witty name for my beer and designing a label.

 

[jjefrey]

I keg, but will be bottle conditioning this one.

 

[NuclearRich]

I almost excusively bottle, so I will be bottling the quad. I have some sickness where I actually find joy in bottling. I don't usually label, but I have been working on some labels, and if it is good enough, I will ship em labelled!

 

[danbrewtan]

I will be bottling as well. I haven't begun kegging yet ... Also planning on putting a fancy christmas label on there!

 

[bobdozer]

Edit: not sure how but got a 12 hour delayed double post.

 

[jgourd]

I think I will keg one batch and bottle the other (the ones that will be sent). I plan on making 10 gals so that I can have plenty to age.

 

[jgourd]

I also keg, but might bottle condition the Dubbel. Not sure yet. I pretty much have my recipe set, but I am on the fence regarding when I will add the sugar additions. The recipe is going to use 1 lb of dark candi sugar and 1 lb of unrefined/raw sugar. I was thinking of adding the raw sugar at the end of the boil and the candi sugar a couple days into primary fermentation. What do you guys usually do? All at end of boil? All after a couple days of fermentation? Combo deal like I am thinking?

For my dubbels, I usually add only candi syrup (it's the best for flavor) near the end of the boil. I would do the same for candi sugar (maybe 15 minutes).

 

[gavball6]

Got my starter going last night!

P.S. I will also try to label these beers.

 

[bobdozer]

I got my starter going last night also. Using WY1007 German ale in mine. Ill probably step it up tomorrow morning and brew day Sunday.

 

[hedbutter]

I'm late to the party, but does anyone want to try to get another 12? I'll take the 12th beer, and let the other 11 choose!

 

[gavball6]

I got my starter going last night also. Using WY1007 German ale in mine. Ill probably step it up tomorrow morning and brew day Sunday.

Nice... I am brewing on Saturday morning! I will post some pics along the way!

 

[Stovetop535]

I am an all grain brewer as well. I started brewing last January and basically went straight to all grain. I did one batch of Graff and one extract kit and then left that for the all grain route. I am planning on making a 10 gallon batch and pitching wyeast 1214 for the belgian abbey yeast as well as wyeast 3068 in order to also have a more traditional hefe, and for comparison.

I picked up 3 keggles off of craigslist over the past month and sold my "starter" 8 gall aluminum kettles. My bright, shiny and expensive weldless fittings and valve should be here this coming week. Once I get my equipment back together I will get this made.

I usually keg, but my process of bottling from my kegs is sub par at best. I have tried bottling from the tap as well as by using the picnic tap and racking cane and I am not happy with the results. I think I will bottle condition this brew, unless I can pick up some overtime at work and buy a fancy bottling wand.

I think I will keep the recipe pretty simple, especially since the guideline in the book leaves it open. I plan on adding kumquats and am still on the fence about adding some corriander and chamomile as listed in the recipe. I would imagine the kumquats, along with the corriander and chamomile are meant to be added at the end of the boil--say last 5 min?

 

[jgourd]

Today is Fruitcake Old Ale brew day! Will post pics later...

 

[gavball6]

I would imagine the kumquats, along with the corriander and chamomile are meant to be added at the end of the boil--say last 5 min?

I would definitely add these late in the boil or at flameout.

 

[gavball6]

The Spiced Cherry Dubbel brewday yesterday went well, at least until I couldn't find the lid to my last unused fermenting bucket (easily rectified by kegging my California Common and using that lid!).

I was able to collect almost six gallons of 1.075 SG wort. This morning, the yeast is extremely happy eating away at all of those fermentable sugars and taking advantage of the blowoff tube I have setup on it!

 

[obscurebrewing]

Where's everyone from. Morehead, KY for me. And I'm brewing the crabapple lambic just so you don't have to check.

 

[jgourd]

I'm in northern Louisiana: Ruston, LA. Brew day pics coming up! For now though, the brewsheet. I hit 1.076 OG with 35 IBUs. Just about right on.

 

[gavball6]

Just outside Philly for me...

This yeast is going crazy!

 

[stblindtiger]

Just outside Philly for me too! We should look at the possibility of meeting up later on to save on shipping!

Making the starter for the Christmas Gruit now!