What's Brewing? January 2017

[liquiddegenerate]

16 gallons of brown ale

 

[Tlo4sho]

Xposting. Racking w BrandoSF

 

[anteater1]

Brewed a Citra/Mosaic/Galaxy NEIPA with sacch trois today. First time using the yeast. Excited.

 

[WesM631]

Brewed a Citra/Mosaic/Galaxy NEIPA with sacch trois today. First time using the yeast. Excited.

I just used it in my Dorado XPA. It's such a weird looking yeast. I wasn't sure it was actually going to ferment.

I fermented in the 60's (66-67) and got tons of mango/peach juice during fermentation but not much came out in the end. Still a great beer, but not quite what I was hoping for with the yeast. I'll try it again, but bring the temp up into the 70's. (Per white labs, ferment 70-85)

 

[anteater1]

I just used it in my Dorado XPA. It's such a weird looking yeast. I wasn't sure it was actually going to ferment.

I fermented in the 60's (66-67) and got tons of mango/peach juice during fermentation but not much came out in the end. Still a great beer, but not quite what I was hoping for with the yeast. I'll try it again, but bring the temp up into the 70's. (Per white labs, ferment 70-85)

I'm letting mine rip at room temp, which is pretty cool right now, so fermentation might get up into the low-mid 70's. The purpose of this beer is actually to see if I can brew a good IPA while my fermentation chamber is full.

 

[WesM631]

I'm letting mine rip at room temp, which is pretty cool right now, so fermentation might get up into the low-mid 70's. The purpose of this beer is actually to see if I can brew a good IPA while my fermentation chamber is full.

What's a fermentation chamber?

JK, I ferment everything at room temp. I think it should go well, enjoy!

 

[Vogt52]

Bottled 5gal of mixed fermentation Saison that IllbeBOCK and I brewed. We were going for something similar to a Hill Farmstead beer. Tastes pretty damn good uncarbonated.

 

[Dogfishjoey]

Brewed over the weekend for the first time in a long time. Did a basic IPA with lots of Mosaic and Amarillo with 1968.

 

[anteater1]

Brewed over the weekend for the first time in a long time. Did a basic IPA with lots of Mosaic and Amarillo with 1968.

Been meaning to brew an IPA with 1968, I believe its what Boneyard uses.

 

[axeman91821]

Ditto. I use 1968 with my malty beers, would be nice to have something approaching a house strain. They just come out so well with 1318 I haven't been able to bring myself to switch. Maybe after competition is over.

 

[liquiddegenerate]

Big fan of WY1968. Has worked well in every beer that I have used it in.

 

[rcubed1]

Stormy day here but I'm brewing up a cream ale. Going to hop it with some Belma and 007: Golden Hop (pretty sure this is just Idaho 7?).

 

[Dogfishjoey]

Ditto. I use 1968 with my malty beers, would be nice to have something approaching a house strain. They just come out so well with 1318 I haven't been able to bring myself to switch. Maybe after competition is over.

The last several beers I made were fermented with 1318 so I wanted to give something else a try.

 

[WesM631]

Stormy day here but I'm brewing up a cream ale. Going to hop it with some Belma and 007: Golden Hop (pretty sure this is just Idaho 7?).

It is Idaho 7.

I just started the 90min boil on Cream of 3 Crops. Pretty boring brew, first time playing with water chemistry though. Hopefully it turns out well.

 

[rcubed1]

I've never brewed a cream ale before. Didn't look up the classic styles recipe but I went with 2-row, pilsner, flaked maize, and corn sugar. Turned out very pale.

 

[WesM631]

I've never brewed a cream ale before. Didn't look up the classic styles recipe but I went with 2-row, pilsner, flaked maize, and corn sugar. Turned out very pale.

Very close to what I'm brewing. 2row, flaked maize and minute rice.

 

[Vogt52]

IllbeBOCK and I are about to start brewing a hazy Pale Ale with a **** ton of Citra and Azacca. Fermenting with 007.

 

[ExPimp]

Today with the help of a friend I was able to to make my 7th and 8th batch of beer.

#7 All grain saison - Mash at 148, 90 minutes boil with just a touch of E Kent Golding for bittering at 60 and 1oz of Belma at 0. I'm fermenting with a built up funky starter from cantillon, De Garde, and Holy Mountain dregs along with some WLP566. My OG hit 1.066 so I'm happy with my starting point.

#8 WCIPA - mini mash (@154) extract IPA with a pound of (Dorado, Mosaic, Cascade, and Columbus). OG was 1.064 and I'm fermenting with WLP001.

 

[Dogfishjoey]

Went from 1.065-1.014 in a week and wow they weren't kidding about 1968 having diacetyl. Gonna let this sit for at least 10 more days.

 

[Beerontwowheels]

Got 10 gallons of Berliner done on Saturday. Stuck with White Labs Berliner blend because it works for me, even if it does take 5 months to be ready. 100% DME, so quick brew day, including the 15 min boil.

5 gallons of IPA brewed up yesterday. Yeast Bay's Vermont Ale strain. 2row, maris, wheat, oats, acid malt, magnum, citra, mosaic, simcoe. Mostly late hopped.

Felt good to get things going again after 3 months off.

 

[ExPimp]

5 gallons of IPA brewed up yesterday. Yeast Bay's Vermont Ale strain.

I used that and a ton of Belma hops for my last mini mash IPA and it was super fruity. I wish I had local access to it and didn't have to have it shipped.

 

[WesM631]

I have the day off Friday since it's my birthday. Time to burn through some Galaxy. I'm trying a Treehouse Green inspired recipe, haven't quite landed on the water profile or DH yet.

81% Golden Promise
6% Flaked Oats
6% Malted Oats
2% Carafoam
2% Honey Malt
3% Turbinado Sugar

60min - 3ml HopShot and 1oz Columbus (62ish-IBU)
Whirlpool 30min - 4oz Galaxy, 2oz Amarillo
London Ale III, ofc

I was thinking the same as the whirlpool for the DH but i'm also feeling a little frisky and thought about going two, 4:2 dry hops.

 

[TripleSixHoppia]

Just got these in the mail

 

[liquiddegenerate]

Busy beer things weekend. Bottled a cherry habanero sour, kegged an English brown ale and brewing a tropical stout today.

 

[WesM631]

I have the day off Friday since it's my birthday. Time to burn through some Galaxy. I'm trying a Treehouse Green inspired recipe, haven't quite landed on the water profile or DH yet.

81% Golden Promise
6% Flaked Oats
6% Malted Oats
2% Carafoam
2% Honey Malt
3% Turbinado Sugar

60min - 3ml HopShot and 1oz Columbus (62ish-IBU)
Whirlpool 30min - 4oz Galaxy, 2oz Amarillo
London Ale III, ofc

I was thinking the same as the whirlpool for the DH but i'm also feeling a little frisky and thought about going two, 4:2 dry hops.

Brewed this on Friday . Had some effiency issues so I only ended up at 1.055 instead of 1.075. I said **** it and am going with 2x 4:2 dry hops. Just about 20oz of hops in total.

 

[reverseapachemaster1]

Brewed an imperial stout bound for a new whiskey barrel yesterday and a mixed ferm saison with meyer lemon today.

 

[smithj21541]

Yesterday after a marathon brew day I had to crack a Goblin rock during clean up. 9.5 gl of golden sour base. This is my third year brewing this. In a little over a year from now I'll blend the three batches!

 

[tmclain90]

I just brewed my first beer ever. In laws got me a kit and I figured I'd have to start somewhere. I just used the amber extract kit that came with it and tweaked everything. Different Hops. Added more malts and WLP007 for the yeast. Hope it turns out alright but I'm not expecting too much out of my first. Hope to learn more and more with TB.

 

[ExPimp]

So for my first all grain beer I made a saison about 4 weeks ago. I pitched yeastbay's Saison Blend in a starter along with some SARA dregs. After two weeks the gravity dropped from 1066 to 1003 which surprised the hell out of me. I split it into 4 separate 1g carboys for secondary to do some experimenting.

1. Control
2. Dry hopped with 14g of Belma
3. Added Brett C.
4. Added Brett C. and 14g of Belma

I know how taste plays a large factor, but how long would you guys let it go in secondary?
I plan to keep the bottles and do side by sides over the next year.

My second all grain saison had a pretty vigorous fermentation for the first 72hrs, but is spotty now on day 9. This one used WLP566 and a starter with a bunch of old Cantillon dregs, some 3F, and Holy Mountain. I need to wait until the IPA is out of my 5g before I can transfer this one, so it will be at least another 5 days. I thought my small fridge and chest freezer took up a took up a lot of room for housing my purchased beer... This wild home brewing is going to take up waaaaaaaaay more. My wife is going to hate me.

 

[rcubed1]

I would have dry-hopped just prior to packaging but you still at least have that option.

 

[smithj21541]

I would have dry-hopped just prior to packaging but you still at least have that option.

He could package them all when the normal dry hopped one is ready and then just give the Brett bottles longer to condition and know that the Brett dry hopped will hold up longer.

 

[Dogfishjoey]

Beer needs another couple days to carb an condition, but verdict on 1968 is meh. Could 99.99% be me but man it's hard to beat 1318 with hops.

 

[axeman91821]

I just brewed my first beer ever. In laws got me a kit and I figured I'd have to start somewhere. I just used the amber extract kit that came with it and tweaked everything. Different Hops. Added more malts and WLP007 for the yeast. Hope it turns out alright but I'm not expecting too much out of my first. Hope to learn more and more with TB.

Welcome to the addiction. Lots of knowledgeable people on the homebrewing forum here. My personal recommendation would be to go through these books as you start off.

How To Brew by John Palmer- First edition is free online. Covers all the essentials.
Designing Great Beers by Ray Daniels- This book has two sections. The second half is all recipe/ingredient information on NHC entries from the 90s and as a result it's fairly outdated. The first half though goes through recipe construction in general and talks you through a lot of the numbers you see when recipes are discussed. It was super helpful for me when it came to getting myself comfortable with that aspect of homebrewing.

I'd also recommend sticking to proven recipes for your first few batches as you get comfortable with the process. There are a lot of different things that will impact the quality of your finished beer, but if you stick with known quality recipes you'll at least be able narrow down any issues to somewhere in your process rather than throwing together your own recipe and not knowing if it was doomed from the start. It's something I didn't do, and I know it stunted my growth as a brewer. Brewing Classic Styles is a solid book with a medal winning recipe for each category in the BJCP style guidelines, otherwise there are plenty of brewers here who are happy to share recipes and plenty of other resources out there in internetland.

 

[rcubed1]

Time for a new thread!