I’m going way off the reservation this weekend. Using yeast I haven’t brewed with in a long time. And making beers that are really out there for me.
APA with Centennial and Cascade and 1056
IPA with Centennial and Cascade and 1056
Old school is the new New School
Sounds good, man ! I’m going malty with a Wee Heavy.
I have a maibock planned for the middle of next week.
Oh Jim, you are one wild and crazy guy! I’m parti gyling a Wee Heavy and Tu’pney. Looking forward to a nice long brew-zen day.
I like the way you think! IMO you cant go wrong with Centennial in either an APA or an IPA. It just has such a complex and full bitterness, flavor and aroma. It really has it all going on. It’s good to wander of the rez, just don’t forget where you came from. 8)
My long zen brew days are over. Now that we have a baby, I can pretty much only brew Friday and Saturday evenings.
I’m brewing a Saison tonight - will get started as soon as I get home from work. Hopefully, I’ll get to bed around 1 as I’ll be up again tomorrow morning at 6:30.
Centennial is one of my favorite hops. It’s less one dimensional than Cascade.
Going with IPA and 1056 but going with Citra for the first time… With Simco and Amarillo. Charge it with magnum at 60 then all other hops after flameout and then again at 180F.
This should be joining my wild session ale for MLS opening day.
Mission accomplished, and it’s only 12:54 - so I might actually get a full 5 hours of sleep tonight.
I think I will brew Hopfenunmalz’s Ballentine recipe, and split it into two fermenters. One will get Bry97, and the other 833. Looking forward to opening my big fresh bag of Cluster from hops direct, and using my homegrown Brewer’s Gold which smelled amazing this year.
Planning to brew an English IPA and and Amber Ale on Wednesday. First time with an Amber, hopefully it turns out good.
I’m very close to absolute full capacity on fermentors. I’d like to brew again this weekend but I don’t have the space. To many brett and sour beers lying in wait in my fermentation space and too much in bottles waiting to be consumed. I do need to grow some starters to keep a few strains fresh in my rotation of active yeast strains but I have enough to get done this weekend.
To Jim’s point about the old school is the new school, I think we will see in the next couple years a rise of some of the styles that were more popular in the 90s with new spins on them (e.g. new hop varieties) as the new thing in craft brewing.
I’m finally getting a brew day in.
Mashing as I type.
10 lbs Avandard Premium Pale Ale Malt (3.0 SRM) Grain 1 91.4 %
8.0 oz Cararye (89.0 SRM) Grain 2 4.6 %
4.0 oz Carared (Weyermann) (24.0 SRM) Grain 3 2.3 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 4 1.1 %
1.0 oz Caramel/Crystal Malt -130L (130.0 SRM) Grain 5 0.6 %
0.8 oz Nugget [12.20 %] - Boil 60.0 min Hop 6 40.1 IBUs
0.5 oz Bramling Cross [7.10 %] - Boil 15.0 min Hop 7 3.9 IBUs
1.0 oz Bramling Cross [7.10 %] - Steep/Whirlpoo Hop 8 0.0 IBUs
1.0 pkg American West Coast (Lallemand #Bry-97) Yeast 9 -
No brewing this weekend for me. I’m giving a BJCP exam today.
Fun times! I got my score last week. Certifiable LOL. I’ve decided that I will test again once I have enough points to qualify for National, with hopes that the experience will help me get the score needed too.
My first time I was 2 points shy of Master. I said I’d retake when I got enough experience points. Had 'em for years now, but still no retake.
No brewing or brewing chores for me either. 5G Bock almost cared up and ready to go to lager step in the basement tomorrow. 5.5g of English Barleywine 6 days in and still chugging a little, won’t really be touching that one for a while. Sampled the bock last night and it’s already very clear with a tight unmoving g cake on bottom of bottle after 6 hours of refrigeration. Nice deep red hue, but still clear enough already to read the label on my glass. SWMBO loved it and I am very happy. Wish it had dropped another couple points but it will be enjoyed!
Brewed up a nice traditional Bock earlier this week (a bit higher OG than expected -1.075). Cleaned a couple kegs today and will be kegging a Brett trois primary fermented beer with Lacto Brevis I brewed 6 wks ago. Smelled very tropical from the airlock, so I am looking forward to that one.
Impressive!
I wish I’d scored higher, but its all good. I’m proud that I scored what turned out to be a fresh sample of Leffe Blond 12 points too high. For a total noob Certified is nothing to be ashamed of. I’ll be back but not for a while. No rush at this point.
Just put started some cold brewed coffee to add to my stout tomorrow. Stout ended a bit on the high side, not sure what the issue is there.