Ok, what’s up folks?
I’m being forced to take a day off this Friday. (guess I have too many vacation hours stored up. sheesh)
So, if I’m taking a day off, guess I better figure out what’s going in the kettles.
I have a day off on Monday, so I’m making a Belgian Pale Ale with either the Leuven Pale Ale yeast or the Canadian/Belgian yeast.
Well for the first time, my chest freezer is full. So I may rack the Hard Lemonade to secondary. But the IPA and Amber are only 4 and 5 days old right now. So, no brewing for me.
(but, I love watching the bubblers)
Cream Ale on Sunday. My wife flies out for a conference on Saturday. Unfortunately, it became a tradition for me to brew while she’s out of town, even with two boys now (2 and 5 months). Half of this 10g batch goes to a photographer who did a shoot for our family portraits and gave us everything for free. It’s the least I can do.
house IPA on Sunday.
Hopefully I can do an instructional brew this weekend - belgian porter from my LHBS robust porter kit with about a pound of pureed raisins and trappist ale yeast
and… Ugh… bottling the house/competition IPA sometime this weekend.
AND ordering a beer gun 
the Brewer’s Cup is coming up!
[quote]the Brewer’s Cup is coming up!
[/quote]
PIcked up a CP filler this week partly for that same reason.
Thinking about doing a 10 gallon batch of wheat beer (50% pils, 50% wheat malt). I plan to ferment one carboy with WLP300 for a more classic German Wheat flavor profile, the other with Safale K-97 dry yeast, which I happen to have on hand. The second carboy will later get racked on top of 3lbs of cherry puree for a secondary fermentation.
Any thoughts on that dry yeast? I’ve never used this one. I don’t want any banana/clove clashing with the cherry. Can I ferment both at the same temperature, say 62F?
~Ray
A lot of firsts for me this weekend.
Going to do a brown ale, with home roasted malts, brown sugar, a combination of base malts. 90 minute boil
and use safale S04.
Pale Malt 2.625 lb
Pilsner 2.625 lb
abbey 3.000 lb
Cara-Pils/Dextrine 8.000 oz
Caramel/Crystal Malt - 80L 8.000 oz
Chocolate Malt (home roasted) 6.000 oz
Biscuit Malt (home roasted) 6.000 oz
Brown Sugar16.000 oz
Magnum 13.5% 0.500 oz 1.000 hr
Cascade 6.0% 0.500 oz 30.000 min
Cascade 6.0% 0.500 oz 1.000 min
OG: 1.060
FG: 1.015
ABV: 5.8%
Bitterness: 40.2 IBUs
Color: 20 SRM
I’m brewing 11 gallons of Kolcsh and kegging my German Pilsner.
Nothing here, I’m working on my brew shed and equipment, but the brews I made in February are finally drinkable. The rye IPA and a stout I made were both salty until this week, the IPA lost a lot of hop flavor and aroma but its drinkable, its a bit big for this time of year maybe but what the heck. ;D
Nothing brewing this week. Just kegging & lagering 10 gallons of a Vienna Lager I brewed a few weeks ago. Should be ready for the 4th of July bash!!!
I’ve got two small batches to bottle this weekend and a wit to brew sometime next week. I’m on vacation and my wife’s at a conference. Who knew beer could keep you out of trouble?
All my Kegs are full and so is the Oak bbl…
I am taking a break…but will vicariously watch you all brew 8)
Not brewing. Just bottled some Amarillo APA. The club run competition is tomorrow and I am helping.
Saturday going to a local brewpub to rack beer from a “same wort different yeast experiment”.
Pretty busy for not making any beer.`
3 gallons of Dusseldorf Altbier
Amount Item Type % or IBU
4 lbs 8.0 oz Munich I (Weyermann) (7.1 SRM) Grain 87.44 %
9.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 10.88 %
1.4 oz Carafa II (Weyermann) (415.0 SRM) Grain 1.67 %
0.50 oz Magnum [14.00 %] (60 min) Hops 38.9 IBU
0.25 oz Hallertauer Mittelfrueh [4.00 %] (15 min) Hops 3.1 IBU
0.15 tsp Irish Moss (Boil 10.0 min) Misc
1.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
Water
Mash Water / Total water (ppm):
Ca: 98 / 55
Mg: 13 / 13
Na: 66 / 44
Cl: 150 / 74
SO4: 94 / 94
CaCO3: 139 / 91
RA (mash only): 61 (10 to 15 SRM)
Cl to SO4 (total water): 0.79 (Balanced)
1 Pkgs SafAle US-05 (DCL Yeast) Yeast-Ale
Kolsch went into the fermenter an hour ago
Might try to get 10 gallons of Special Bitter done Sunday, depends on the weather and if I feel like doing it.
Thanks for the replies!
Tomorrow I brew my “Accidental Common Porter”
1/2 batch to be fermented with Ale yeast and 1/2 with San Fran. Lager yeast …
dz - hope to have it bottled and ready to go for a possible NJ trip toward the end of June …
Doh! went to check the wort fill level in the conical as I was wrapping things up and dropped the lid gasket in the wort.
tried to fish it out with a santized hanger, but gave up after a couple of tries and just slapped a new gasket on and called it good.
I brewed a 1.070 “psuedo-bock” yesterday with WLP029 and am brewing a tripel right now. Planning a kolsch in the next couple of days as well.