48hrs and a little bit climbed out. Wow! Banana Bread at this point!
Ha. We are also brewing a saison test batch this weekend (5/10). I’m thinking about doing two different kegs of saison for the reception, one dry hopped like Tank 7 with Amarillo and another with grains of paradise in it. The the grains of paradise isn’t a good idea, I’ll just leave it alone.
When are you going to start into wedding beer production mode? I think we’re going to hit it hard after NHC is over. We’re too busy brewing beer for Club Night to brew for wedding production. 8)
That’s somewhat tricky. Live in texas, wedding in Northern California. The plan is to brew the weekend of her bridal shower and fittings. I am buying ingredients for 10 gallon batches and allowing the buddy(ies) that let me brew on their gear and ferment it for me to keep 5 per batch.
Most of the beers would benefit from a few months in the keg, but the IPA for sure needs dry hopping the week before, maybe keg hop a few days out.
I might propose a club brew day and try to get all the beers done at one time. I think most people would be happy with five gallons for equipment rental.
Have not decided on quantity. There will be unlimited wine at the reception, so it is hard to judge how much beer we will need. Friends went though about 5 kegs with wine and 170 people, we have 120 so I think four will be enough. Running out would be awful.
I haven’t brewed since mid March and I’m sad about that. My wife and I have been doing some traveling so that has cut into my brewing and drinking time so I’m trying to hold off on brewing another batch until I’ve had time to cut down the current supply. Chances are pretty good I will say F it and just brew when we get back in town the weekend after next.
Agreed. I think based on past parties, number of people, and the open bar… we’re going to need probably 10-12 kegs, but I will likely bring 14 beer kegs and 2-3 ciders.
I am getting SO EXCITED for NHC though! Our club’s lineup is looking great, and our own lineup will likely make up the majority of it:
-Dubbel
-Tripel
-Munich Dunkel
-Dry Stout
-12.5% Dark Saison
-Amarillo Saison
-Grains of Paradise Saison
-Belgian Blond
-We make also sneak in a porter if we can.
My Bing Quadsby started at 1.082 ten days ago. Still has thin layer of krausen, lots of yeast in suspension, gravity is 1.020 and no fusel detected in the sample. I’m excited that I might have finally produced a decent big beer.
What is the name of your club?
I bet you’ll drop a couple more points ,too, over the next couple weeks. Sounds great.
Tranferred to secondary today. Beer was still active with SG of 1.014. I used 6 lbs of cleaned, pitted, frozen then thawed Bing cherries. The hydrometer sample started semisweet, with a carmelized fig/date note, finished dry. No hot alcohol that I could find. Pretty turbid and lots of yeast in suspension still of course, but I’m pretty stoked about where this is headed.
Finally got around to my Hibiscus Gose, wort souring with lacto at 95 right now and mashing in another batch of hard root beer, nice to be brewing again after a lot chaos in my world
Finally got the IPA I kegged earlier this week cleared out. I suspect the shake carb pinned the hop bag under the dip tube so it was sucking straight through 6 ounces of hop pellets so would not clear up. I opened the keg and fished around with a sanitized tongs and pulled the bag to the surface, 12 hours later tastyness ensued.
I have a blueberry pomegranate sour blowing off purple foam right now fermented with wy5335 and wy1007. 1007 produces a massive krausen. Looks like a purple meringue pie!
The post lacto pH was 3.44. Then I pitched 1007 to finish the wort. The post 1007, pre-fruit sample was plenty sour and tasted good, but I forgot to check the pH. The final pH should be 3.2ish.
Photo?
Tomorrow morning the conditions will be right to start a dandelion mead. We will be picking and plucking hundreds of flowers. Also this week I’m making a nettle beer I make every spring from nettles that grow in and around our garden. This year it will feature some freshly dug dandelion root for bittering, lemon, and turbinado sugar. Sometimes I go the all sugar route which is traditional but this year I think I’ll make some wort by BIAB but still use quite a bit of sugar so it will still be dry and refreshing as well as nutritious. Also, soon I will make a rhubarb Saison. Yay spring!
I guess it looks more like a brain or The Blob than a purple meringue pie.
I gave in and brewed a sour mashed apricot blonde yesterday.
My 1.082 Bing Quadsby finished today at 1.008. Cold crashing now to keg saturday.
Wyeast 1007 is the first yeast strain that I used that blew through the airlock of 8-gallon fermentation vessel that used to use. I have similar strain of Danish origin in my bank.
+1. I use 8 gallon buckets and the krausen foam came to the very top (but not out) last time I used it, and was fermented @ 60F. The time before it came out of the airlock when I fermented at 62F. Vigorous stuff, great strain.
On Wednesday, I brewed a Porter with 1lb of Cascade Candi Sugar Vanilla Bourbon Molasses. Fermented at 68 with WY1318. I use a modified bubbler airlock with the floatie removed, and a length of 3/8" tubing running to a growler of starsan as a blowoff. This blew off the stopper, and then after I cleaned it all off and put the stopper back on, I pushed enough yeast to have blowoff coming out of the blowoff container. Kraeusen has started to fall already, and it looks like it should be ready for a keg next weekend. That should put me at 4 beers on tap through the summer this year.