What’s firing in the kettles?
am kegging an American Amber and a Doppelbock, then…
I bought a bag of Weyermann Floor Malted Pilsner malt that I am going to make some more czech pils with, and I am also hoping to brew either a IIPA or a Sublimely Self Righteous clone (but with Chico yeast).
Plan is to brew my house APA using Nelson hops, and if the weather holds a batch of Pig Roast IPA to check the recipe.
I’ll be scouring the local Farmers Markets for some good local Grade B maple syrup. The maple wine I brewed over the winter didn’t finish anywhere near as dry as I’d like so I need to brew up a batch that I can use to blend it down with.
I also need to dry-hop my ESB. Was going to try the short (3-hour) dry-hopping thing, but I’ll probably do something closer to 24 hours or so.
I just racked my Amarillo IPA. I’m brewing a ten gallon batch of a “4 C’s IPA” Saturday… It will include 18 ounces of a combination of Columbus, Chinook, Cascade, and Centennial hops. Looking forward to it. I haven’t brewed a ten gallon batch in awhile.
Heading to Firestone Walker Invitational Beerfest this weekend. No brewing only drinking. :0)
if you strike out, whole foods usually has some good Grade B.
No brewing for me, got 2 fermentors full and 2 kegs full that need drank before I can keg anything else. I’ll be upgrading soon to a chest freezer with a collar that can fit 4 kegs. I plan to still have 2 beers on tap and will have room for two kegs to lager/cold condition while the other two beers are on tap. I may eventually add a nitrogen setup and just have 3 on tap and a spot to lager.
Maybe some D-resting and keg cleaning. Other than that this weekend is for the garden.
Beersk- You wont regret the collared freezer.
Pouring out my oxidized keg of saison. If I get time and if they’re finished, kegging my tripel and imperial stout.
Pissed about the saison, but I’m over it. It’s going into the floor drain.
I’ll be doing batch #100, a Belgian-style something or other that I’m going to start at about 18% ABV and keep feeding sugar as long as it keeps fermenting.
I made one of those a couple of months ago, and just kicked my second keg. That hop combination is killer. I’m trying a rebrew using Falconers Flight 7Cs to see how it compares.
Is the saison old or did something go wonky in the process?
Hey, at least you have floor drains.
I think I didn’t vent the headspace when I carbed it up and oxidized it badly. It turned brown.
What are you using for yeast? Are there any Belgian strains that will get you up that high or are you planning on using something like WLP099 to get it to finish up?
3787 for the primary. Once it poops out I’ll rack onto a fresh yeast cake for each sugar addition. I have an essentially infinite supply of 1056, so probably that for the most part.
First all grain in 6 months… English IPA from Brewing Classic Styles.
What about WLP050? The Tennesse Whiskey yeast used for distilling. According to it’s profile it works for beer also and produces a clean ferment.
Sounds really interesting. I love the big Belgian beers, but that’s off the charts ! Congrats on Batch 100 ,btw.
Nothing this weekend. I should have planned a brew day but was exhausted after my Memorial Day party last weekend. I realized, looking at my brewing schedule, that with NHC at the end of June and a vacation a week later, my brew days over the summer are going to be a little sparse.
I was going to buy a pound of FF 7Cs a few months ago, but figured I had for of them already to make my own blend.