What's Brewing This Weekend? 2/13/15

saison boiling right now with Wyeast 3711 French Saison. bittering with magnum and finishing with Nelson Sauvin. OG 1.051, target FG 1.006 5.9%abv.

Was planning to brew Subday, but I’ll be pushing that back to Monday due to polar vortex lol. I’ll be brewing a session IPA with an OG of 1.047, 80% Pilsner malt and 20% Munich malt. I’ll be doing a 90 minute boil and will hop with a 2:1 ratio of Azzaca and Mosiac with 1 oz total at first wort, 5 oz total at flameout, and 5 oz total to dry hop. I’ll be fermenting with WLP 001. Nothing fancy, but this will be my first session IPA.

APA (haven’t done one of these in a while)

1.056/42 ibus

82% 2row
10% munich
8% eng Med crystal

Mags for bittering, Citra/Simcoe/Columbus at 10, whirlpool and dryhop.

Tomorrow’s my birthday and I had planned to brew like usual.  But I got asked by a local brewery to help out with their zwickelmania event (http://oregoncraftbeer.org/events/zwickelmania/).  That could lead to a consulting gig, so I’m doing that instead of brewing.

Brewing a London Porter, bottling an ESB.
And cooking a fancy dinner for my sweetheart.

Sounds like a great time and a good opportunity,Denny.  Happy birthday!

Happy birthday Denny. I’m brewing a citra smash ipa on sunday, maris otter, 1/2 oz first wort, 1 1/2 oz whirlpool and 2 oz dry hop and us05. I’m slowly training the little woman to like ipa muwaahaaahaaahhaaaa

Happy birthday, Denny! Hope everything works out well with the event.

I brewed my annual RIS last night.

No matter hold cold it gets or how much snow comes, a half liter of Oktoberfest is sure to make it all alright!

Something on Monday.  Haven’t decided.

Maybe my old ale.  Maybe some stout.  Maybe a tripel.

If I can’t make up my mind in time to get a starter going, I’ll use some dry yeast and stick with the English styles.

Some of us are still at work - salivates…

I worked today- hard day brewing [emoji12]

Doing something similar with NW Pale base and a pitch of Galena for bittering with Cascade at the finish and dryhop.  I did this with WY West Yorkshire, 1469, and it really turned out well.  A lighter ale that didn’t feel/taste thin.

An Oatmeal Raisin Cookie sorta beer thang.

Brewing a pilsner tomorrow.  I haven’t decided German or Bohemian yet.  I just got a pound each of 2014 crop Saaz and Mittelfruh, so I can go either way.  Starters of WLP833 Ayinger and WLP940 Mexican Lager are going good right now. First time using WLP940, and as White Labs says, “This is one of the best lager strains in the White Labs yeast bank; try it with any lager,” I’m looking forward to it.

I’ll be judging homebrew all day tomorrow for Best Florida Beer Competition.  As a matter of fact I judged the BFBC pro comp last Saturday and signed up for more judging the next two Saturdays.  Then its Tampa Bay Beer Week.  Busy around here.
Sunday I am smoking 200 pounds of malt over peach wood for a local brew pub.  It will be a smoked pumpkin peach ale, peach-wood aged.  Brewed the hard way, I guess.

Kegging a raspberry lambic on Sunday.

Happy Birthday Denny!

Brewing a 50/50 Pilsner/Dark Munich Lager with a new to me WLP 835 German Lager X yeast.

No brewing this weekend, but I will be moving my last 2 batches from upstairs (to carb in bottles) to the basement for some cold storage (special bitter) and lager in (Bock Me traditional Bock.) Next weekend, I am planning to brew up Bluesman’s Ringler Pilsner and if I have the gumption, another pilsner same day or the next