I just brewed my second creation of a Belgian IPA the other day. Tons of Munich with Cascade, Citra, and Nugget. The yeast is Wyeast 3522 which worked great on the last one. No brewing this weekend, but our club is having a picnic/pig roast on Sat. and then I’m leaving for the UP in Michigan for 10 days ;D
Would love to see your hop schedule on the Belgian. Sounds great.
For me, I hit a limit in bottling 15 gallons at a time, thus starting a kegerator buildout this weekend.
An aside was to learn that the miss’ess has been reading the copies of Zymurgy that I leave around the house. “Best beer in America - hey, can we try that?”
Here’s the recipe
7 lbs Munich l
4.5 lbs Two-row
1 lb Caramunich
.75 oz Warrior @ 60
1 oz Cascade @ 15
1 oz Nugget @ 15
1 oz Cascade @ 0
.5 oz Nugget @0
.5 oz Citra @ 0
1 oz Cascade dryhop
.5 oz Nugget dry hop
.5 oz Citra dry hop
Wyeast 3522 Belgian Ardennes
Brewing tonight…hoppy brown ale.
Brewing in Florida in August sucks no matter what time of day. Thought I would do better by waiting until evening but it’s still muggy as hell and this was the weather earlier:
Another example of Florida brewing weather by ccfoo242, on Flickr
I wish Celebration came out as early as the other seasonals seem to do. Or that they wouldn’t ship so much Tumbler. My local market doesn’t get 12 packs in until they’re sold out of the previous seasonal.
I’ve got nothing brewing but a couple of batches to bottle soon: Graham Wheeler’s London Pride recipe and a rye IPA.
First I’ll be transferring an APA out of my dry hop keg into 2 smaller kegs. Then on to transferring my Citra Bomb PA out of the primary into a keg to dry hop. Then I’ll be brewing a Target/Saaz hopped ESB. And somewhere along the way I will be smoking 18lbs of pork shoulder.
Then there will be much joy and happiness…
I too am in FL. That’s why I have this to keep me dry and shaded
Making a berry melomel for Mead Day on Saturday and then a weizenbock during the week to be served at a festival this fall.
I saw Tommyknocker’s Pumpkin beer in the store yesterday along with Sam Adams Oktoberfest ???
I will be breiwng my Saison Automne’ (half of which will getWisconsin sour cherries added) and the making the base mead for my cherry melomel (again, with Wisconsin sour cherries).
Can you tell the cherries just came in?
Saison was at the height of fermentation last night and hit 88.
Where we’re going, we don’t need roads.
:o
BWHAHAHA
(Brewing Munich Helles w/ Tasty McDole’s lager fermentation method)
Starting to get my fall/ winter beers going. I’m brewing my first Dubbel this weekend. Got the starter going this morning. I went back and forth on 1214 and 3787 and decided that I’ll go with 1214 this time around. I may also get the first pumpkin brew going.
Don’t worry, it’s 565 ;D. I split the batch with the new Belle dry saison yeast, so we’ll see how that one tastes when fermented like wine.
I look forward to your tasting notes after using 3724 at that temp. I’m curious about how Belle does at that temp too.
40 gallons in primary that will need to be racked as kegs open up. I will keg 20 for sure and more if my guys finish off a keg or two Friday night. Then a lager on Saturday - probably a copper lager.
I’ve got a Saison planned for tomorrow (apparently like a lot of other people).
I’ve been getting off track this summer with IPAs and ESBs; it’s time to go back to Belgians.
The copper lager is a Vienna that is on the low OG side - so I am calling it Choirboy Lager…
Brewed 10 gallons of Imperial Pale Ale on 8/2, and will be brewing 15 gal Tasty APA on Monday. Have a New Zealand hopped Pale Ale in dry hopping stage now. American Wheat is finishing off and a nice Red is in the kegs. Still have to keg up the Double IPA and Belgian from the same boil, different yeast.
Dunkirk HomeBrew
A Hobby Gone Wild