I hope we get more rain. It’s supposed to be on the 90s here by Monday.@grampamark, I'll swap you for the cold & rainy. It's dry here and we need rain.
I hope we get more rain. It’s supposed to be on the 90s here by Monday.
West coast!Brewing a WCIPA, this one will use Voss yeast.
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Brewing a WCIPA, this one will use Voss yeast.
West coast!
Similar grain bill: 2-row, 10L and flaked wheat. Hops: hop shot, El dorado and centennial (101 IBUs) with el dorado/centennial for whirlpool. Same recipe as last month just changing the yeast. Voss is amazing. Pitched at 12 noon at 95 oC and already going strong at 3:30.Same here! Using up some older hops and cracking into some new bags. Grain bill is American 2-Row, Malted Wheat and Crystal 20. Chinook, Columbus and Centennial hops! BeerSmith says I am over 100 IBUs, but this recipe does not seem very bitter to me. The recipe started as a Racer 5 clone that I have tweaked over the years.
The dry hop charge for 5 gallons will be 2 oz Chinook and 2 oz Centennial. I split the wort into two fermenters and plan to dry hop one at 70F for 2 days before cold crashing and dry hop the other at 40F for 2 days. The last batch I dry hopped cold and really liked the hop character.
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I have made that beer several times also. I really like it.Made 2.5 gal of HBT Orfy's English Dark Mild. Love this recipe have made it several times.
Relatively new ish system to me still.
Third brew, nailed the gravity....so there's that.
But I had a stuck sparge and first brew day where I let the kids help...I was distracted and the diptube spun (somehow) so I left like half gallon of wort in the boil kettle that I didn't notice til much later...doh!
Overall successful tho...maiden voyage on new ferm chamber as well.
In the fermenter. 1.107 OG, gonna be a beast!2nd annual birthday brown. Will age this one for 11 months on apple brandy oak cubes. Last years was bourbon oak
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