Gorgeous fall day of brewing here in paradise. I’ve started on a string of batches that are getting bottled for sharing and shipping. Of course I’ll only be shipping yeast samples of those, not actual beer. The plan is for a blonde, an IPA, and a brown (color not flavor, lol)
With luck I’ll have them all bottled by late November and ready to go by Christmas
I started giving home brew for Christmas a few years back and now the recipients talk all year long about waiting for Christmas again like being a kid - which is one of the best compliments I can get!
Sweet!
I’m brewing a biere de mars today using some spare ingredients. Most of the recipe began life as a dunkelweizen but I think it will make a decent beer. It will fit nicely among the other late fall/winter beers I brewed earlier this year, including a rye imperial stout I’ll serve cask-style, a doppelbock and a barleywine.
Fermentation complete on these three. Started cold crash at 32° today, bottling Wednesday.
If hydrometer samples are any indication these might be my best ever. The blonde and the brown are already crystal clear. The IPA has minor haze but it’s dry hopped with 2 oz of mosaic pellets. I think it will drop clearer.
The ABA impressed me. 1.058 down to 1.008. If my calc is right that’s almost 70% actual attenuation. Pretty good for 7# two row, 3# Munich, 1# C40, 1/2# chocolate. Hopped it with 1 oz centennial at 60. Can’t wait!
These were all 1056 repitch ran at 62° till done (3 weeks 3 days)