Happy Birthday!
What I did for beer today
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seanjwalker1
Dunkel Vater
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Happy birthday young lady!Happy Birthday!
Happy birthday
Brewing a hoppy American Pale Ale since 2 of my 4 keezer system brews are empty. Still doing light brews for the summer.
Popped another swing-top of Lawn Mower Ale to check carbonation and head. Houston, we have achieved bubbles. It's going to go down wonderfully after a hot afternoon sortie behind the ol' Toro Timemaster!
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Had a great time at Oregon Brewfest; did not run into any fellow HBTers, but many good beers were quaffed, giggles had at drunk whippersnappers trying to sound knowledgeable, jaws dropped at some of the characters seen (MANY people dressed in cosplay/anime garb, not to mention a guy in a very pretty white sundress sporting a full beard, NTTAWWT, just a bit of a whoa, and of course the Unipiper {look him up}). Also got to visit both Deschutes and Backwoods taprooms, and had dinner last night at Paddy's Irish Pub where I rediscovered my love affair with Harp. Wanted to get out to FH Steinbarts but decided that a trip to Powell's City of Books was more important; where I picked up a book about the history of women in beer brewing, among other reads. And it was HOT. Hotel didn't have great AC so spent a lot of time outside. Glad to be home with my well-stocked kegerator.
Today I pulled my lazy ass out of bed and slapped together a mini-mash clone of Russian River's Consecration. I made some tweaks to morebeer's recipe to make use of ingredients I had on hand, swapping hallertau mitt and magnum for the styrian goldings and sterling, then I pitched 3522 Ardennes as it is my house strain and I frigging love it. When primary fermentation peters out I'll rack it onto 2 pounds of frozen blackberries and pitch 3278 Lambic blend as Roeselaere was unavailable. In 3 months I'll add some toasted oak, and hopefully bottle it at 6-8 months depending on where its at.
Today is also a few days past the 1 year anniversary of my Flanders red so I racked it onto 2 pounds of raspberries and 2 cans of sour cherries and pitched some fresh Brett Lambicus and L. Clausenii to wake it up. Planning to bottle that one around Christmas.
Today is also a few days past the 1 year anniversary of my Flanders red so I racked it onto 2 pounds of raspberries and 2 cans of sour cherries and pitched some fresh Brett Lambicus and L. Clausenii to wake it up. Planning to bottle that one around Christmas.
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I kegged a Weissbier and am brewing a Lawnmower Beer. Waiting on the boil.
Welcomed a new batch of used bottles. Out on the loading dock, my LHBS keeps a self-serve pallette of bottles. Leave a dozen, take a dozen kind of thing. This time there were a few cases straight from a competition. Already de-labeled!
Bottled a grisette.
Bottled a grisette.
Brewed a “Belgian” pale for an event in a couple weeks. Belgian malts but Voss under pitched for the orange and spice… we shall see. I can always dry hop if needed.
Are you using the dry or liquid version of Voss?
I tried to get orange flavor but couldn't from the liquid version, even with a way under pitch(still got cranking quickly). Been able to get orange flavor and aroma now a couple time with the dry version though.
I’m using the dry.
Second thing I did this morning was sniff an airlock. Nice way to start the day.
Keg my mosaic/citra/vic secret IPA yesterday and a mosaic/azacca IPL today. Also brewed a Equinox(or whatever the funky real name is now) golden ale today.
Walked into the garage to find that 5G of lager that had been aging in the secondary had leaked out all over the floor. Apparently my 12-year old in a huff at having to carry clean laundry upstairs smacked the ball valve with the bag and opened it. Can 2022 be over now?
EDIT: Some quick work and clean up later; apparently the pre-teen standard of lackluster and apathetic performance held true, I only lost about 2 1/2 G. It's not bad for a lawnmower-style beer. Pilsner malt, Hallertauer Magnum, Saaz, WLP800. Citrus-floral nose; mineral, peppercorn, forest floor and cracker on the palate. About 4.5%. Brewed on 5/28, Cold-crashed on 6/13. Fermented at 50F, D-rest at 75F, was lagering at 40F, and now kegged and force-carbing at 36F.
EDIT: Some quick work and clean up later; apparently the pre-teen standard of lackluster and apathetic performance held true, I only lost about 2 1/2 G. It's not bad for a lawnmower-style beer. Pilsner malt, Hallertauer Magnum, Saaz, WLP800. Citrus-floral nose; mineral, peppercorn, forest floor and cracker on the palate. About 4.5%. Brewed on 5/28, Cold-crashed on 6/13. Fermented at 50F, D-rest at 75F, was lagering at 40F, and now kegged and force-carbing at 36F.
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seanjwalker1
Dunkel Vater
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Glass half full half empty kinda thing...still it's a good 15 beers give or take...i guess.
I found using wet or dry Voss with a citrus-forward hop really highlighted the fruit.
MajorJC
Too many hobbies... not enough time.
Transferred the Lawn Mower Ale to the garage 'fridge after 3 weeks of conditioning at room temperature... It's ready.
This morning I brewed something out of the ordinary for me, a blonde ale. I'm sure I've brewed one before, but its records are likely in one of the boxes where I keep my old spiral bound brewlogs from before ProBrewer and Beersmith.
Normally, I'm amped about
what I'm going to brew, but this wasn't the case with this one. Basically, I really wanted to get my Fall UK season kicked off, but it's still at least a month too early for that--still too much August and September to go. Kinda hard to get stoked about a bridge beer whose sole purpose is to keep an ale keg occupied until the serious business of UK season can begin.
That said, I was very pleased with the post-boil sample. I think this'll be a nice beer and I'm starting to look forward to it.
Here are the first running going into the copper.
And here’s my hopstopper at the end of the day. Love this thing!
Ahem…pay no attention to the 50ml beaker. That’s perfectly normal, everything is fine.
Normally, I'm amped about
what I'm going to brew, but this wasn't the case with this one. Basically, I really wanted to get my Fall UK season kicked off, but it's still at least a month too early for that--still too much August and September to go. Kinda hard to get stoked about a bridge beer whose sole purpose is to keep an ale keg occupied until the serious business of UK season can begin.
That said, I was very pleased with the post-boil sample. I think this'll be a nice beer and I'm starting to look forward to it.
Here are the first running going into the copper.
And here’s my hopstopper at the end of the day. Love this thing!
Ahem…pay no attention to the 50ml beaker. That’s perfectly normal, everything is fine.
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Glass recycles...Ahem…pay no attention to the 50ml beaker. That’s perfectly normal, everything is fine.
lol!Glass recycles...
I got lucky on that one, it didn't break. I've gotten into the habit of placing my 10min trifecta, whirlfloc, and nutrient additions inside a smaller beaker that I place within my 10min hops beaker.
In the midst of quickly doing the final pH chemistry from my 20min sample, I kinda forgot about that and pitched the trifecta/fining/nutrient beaker along with the 10min hops. Adding salt to the wound, a 10min acid addition wasn't needed.
It never fails to amaze me just how many steps there are in brewing and how just one innocent oversight can create absolute havoc.
Even if it had shattered, it wouldn't have been that big of a deal. There isn't much that you can count on in this world, but you can certainly count on your keg poppets clogging whenever given the chance.
Friday I racked my Consecration clone to secondary with 2 lbs of dried currants like the recipe called for instead of frozen blackberries. Bubbles in the airlock had slowed to once every several minutes thanks to the 90f garage; the 3522 had done its hot, nasty, estery thing to the simple sugars and was having a nap. The dose of raisins and pitch of lambic blend woke it up within minutes, and it's been bubbling steadily ever since.
I nearly wore out my patience trying to source black currants but it turns out Russian River doesn't use actual black currants, which are very hard to find; instead they use more commonly available "zante" currants which aren't currants at all, but small wine grapes. IOW, tiny raisins. Sun-Maid makes them, the local Jewel had them in stock. I was nervous about preservatives hindering fermentation but surprisingly they had just one ingredient, dried grapes. They smelled really good going in the mesh bag, and I'm suddenly feeling the urge to find a bunch of ways to use these in beers. Also, the Wyeast lambic blend I pitched has a sherry yeast strain so I'm geeked about how that might go to work on the grapes. Mixed fermentation is fun, and muddling wine grapes and wine yeast with oak aged sour ales makes my nipples go pointy.
Could also be amazing in a RIS, or maybe a chocolate-covered raisin stout? Who doesn't love Raisinets? I'm going to start hoarding zante currants....
I nearly wore out my patience trying to source black currants but it turns out Russian River doesn't use actual black currants, which are very hard to find; instead they use more commonly available "zante" currants which aren't currants at all, but small wine grapes. IOW, tiny raisins. Sun-Maid makes them, the local Jewel had them in stock. I was nervous about preservatives hindering fermentation but surprisingly they had just one ingredient, dried grapes. They smelled really good going in the mesh bag, and I'm suddenly feeling the urge to find a bunch of ways to use these in beers. Also, the Wyeast lambic blend I pitched has a sherry yeast strain so I'm geeked about how that might go to work on the grapes. Mixed fermentation is fun, and muddling wine grapes and wine yeast with oak aged sour ales makes my nipples go pointy.
Could also be amazing in a RIS, or maybe a chocolate-covered raisin stout? Who doesn't love Raisinets? I'm going to start hoarding zante currants....
Pulled a gravity sample of the Lawnmower Blonde I brewed 8 days ago. 1.010, it’s probably done, but I’ll give it a couple more days. Out of habit I drank part of the sample. Didn’t have any real taste other than slightly bitter. Doh! Still dealing with Covid and nothing has any taste. One day at a time, I suppose…
I hope your tasty buds make a full and speedy recovery.
Friend of mine went through that and came out the other side with a new penchant for pickled/fermented things. Sauer kraut especially, he went from canned to refrigerated to open barrels of kraut at the polish grocery. Now he's taking pickle juice shots and getting weird heavy into fresh kimchi from H-Mart, I think the experience has awakened a Renaissance man.
Going from having a reasonably well developed palate to not being able to taste even really strong flavored things, literally overnight, has been rather weird. My wife didn’t experience the complete loss of taste; she said that things just didn’t seem to have as much flavor as she was used to. It will be interesting to see how long this lasts. I feel a lot better today than I did 3 or 4 days ago but the taste buds haven’t reawakened.
Been busy with work and house stuff the last few days. Did an overly ambitious workday/brewday on Friday, with at least one mishap; didn't pay attention that the grain bucket was placed correctly under the mill, and about 4lbs wound up on the (fortunately relatively clean) garage floor. Saved what I could, and added a couple pounds of pilsner to make up the loss. This particular beer was supposed to go to a competition later this week, but that very morning got an email that it was postponed indefinitely (for my WA peeps, Best of the Bay in Bellingham).
And...it is official. Husband and I will be leaving next Friday for a 4-day trip to Boston, a city neither of us have visited; hell, the furthest east I've ever been is Disney World. Got our tickets for a Red Sox game (only team we like besides Mariners), and looking forward to seeing the history in the area. And of COURSE sampling East Coast beers!
And...it is official. Husband and I will be leaving next Friday for a 4-day trip to Boston, a city neither of us have visited; hell, the furthest east I've ever been is Disney World. Got our tickets for a Red Sox game (only team we like besides Mariners), and looking forward to seeing the history in the area. And of COURSE sampling East Coast beers!
BrewMan13
Whole Nother Level Brewing
Super busy brew related weekend. Won judges choice at the southern Vermont homebrew fest: kicked 2/3 things I brought while there, and the other one kicked at a friends house that night. So everything got cleaned, which in turn freed up a line for the sahti. So I racked that pretty quick to avoid spoilage, and will keep it nearly still as is the traditional way to serve. Also went in on a barrel with @Dgallo so had to go pick that up and refill it once I got home.
First day for the faculty to get together before school officially starts next monday.
Several coworkers asked what I made over the summer, to which all I could say was, "Nothing since May, because I had to complete a lot of unpaid projects for the school over the summer." Not only were they shocked, a few were pissed that I didn't have any beer to share with them. So, while I didn't do anything for beer today; beer (and my drinkers) did me a solid by giving me the impetus to keep on keeping on.
Several coworkers asked what I made over the summer, to which all I could say was, "Nothing since May, because I had to complete a lot of unpaid projects for the school over the summer." Not only were they shocked, a few were pissed that I didn't have any beer to share with them. So, while I didn't do anything for beer today; beer (and my drinkers) did me a solid by giving me the impetus to keep on keeping on.
