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!
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.
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?
Where's everyone from. Morehead, KY for me. And I'm brewing the crabapple lambic just so you don't have to check.
New Haven area of CT here, should be brewing the quad soon.
I have some private collection Leuven Ale yeast (WY3538PC) that I should be able to build up strong (its a little past best-by date). I missed out on last year's 12 beers of christmas, and brewed the quad for myself. "problem" being that I couldnt drink it all! What do you guys think of me making one of the three bottles I ship a 2012 version? It was a different yeast, I think a trappist high gravity, and it turned out pretty damn awesome. This years I think I will do similar to what I did last year, and spice half, and not spice the other half. So long as they turn out alright, I would be shipping 1 2013 spiced quad, 1 2013 unspiced quad, and 1 1012 unspiced quad.
Now... to get on those damn labels...
That sounds good to me! Feel free to throw in a Pepperoni Pie from Pepe's while your at it!
New Haven area of CT here, should be brewing the quad soon.
I have some private collection Leuven Ale yeast (WY3538PC) that I should be able to build up strong (its a little past best-by date). I missed out on last year's 12 beers of christmas, and brewed the quad for myself. "problem" being that I couldnt drink it all! What do you guys think of me making one of the three bottles I ship a 2012 version? It was a different yeast, I think a trappist high gravity, and it turned out pretty damn awesome. This years I think I will do similar to what I did last year, and spice half, and not spice the other half. So long as they turn out alright, I would be shipping 1 2013 spiced quad, 1 2013 unspiced quad, and 1 1012 unspiced quad.
Now... to get on those damn labels...
New Haven area of CT here, should be brewing the quad soon.
I have some private collection Leuven Ale yeast (WY3538PC) that I should be able to build up strong (its a little past best-by date). I missed out on last year's 12 beers of christmas, and brewed the quad for myself. "problem" being that I couldnt drink it all! What do you guys think of me making one of the three bottles I ship a 2012 version? It was a different yeast, I think a trappist high gravity, and it turned out pretty damn awesome. This years I think I will do similar to what I did last year, and spice half, and not spice the other half. So long as they turn out alright, I would be shipping 1 2013 spiced quad, 1 2013 unspiced quad, and 1 1012 unspiced quad.
Now... to get on those damn labels...
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.
Sounds good to me.New Haven area of CT here, should be brewing the quad soon.
I have some private collection Leuven Ale yeast (WY3538PC) that I should be able to build up strong (its a little past best-by date). I missed out on last year's 12 beers of christmas, and brewed the quad for myself. "problem" being that I couldnt drink it all! What do you guys think of me making one of the three bottles I ship a 2012 version? It was a different yeast, I think a trappist high gravity, and it turned out pretty damn awesome. This years I think I will do similar to what I did last year, and spice half, and not spice the other half. So long as they turn out alright, I would be shipping 1 2013 spiced quad, 1 2013 unspiced quad, and 1 1012 unspiced quad.
Now... to get on those damn labels...
I had to add some more smoke, pils and honey to get close to Mosher's OG... Anyone else find his calculations a bit screwy???
I would just add the honey to the primary. I generally add after fermentation starts to slow down but is still going lightly...I dissolve the honey in a small amount of warm water then pour it in...the ferment will kick back up again for a couple days, and being basically all just simple sugars it will finish again pretty quick. There's no reason to transfer it to add the honey...if you do feel the need to secondary you still can, but I've all but stopped using secondary.
Just pitched on the weizenbock. Too much fun Saturday night prevented a Sunday brewday. Missed a little in the og. 1.067 to a predicted 1.075. Wonder if the LHBS really double milled for me or not. I'm in Houston, tx myself. Whereabouts Dan?
danbrewtan said:I'm down in the Stafford/Sugar Land area. What about you?
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