That was taking a shot, sorry didn’t catch typo
10 Gallons summer ale from Radical Brewing be my third batch of this, first came out amazing messed up the recipe and left out the crystal and late sugar addition…Second time around all ingredients in and on schedule final taste,came out better the first time. Third time no crystal again and late sugar addition love the corriander and ginger combo.
This weekend I’m brewing up 15 gallons of robust porter and running a coffee experiment in an American Stout, focusing on best times to add coffee to a batch.
Tomorrow I’m brewing a batch of my house IPA. I’m trying to save some time so I can take the kayak out and maybe plant a few more veggies. I’m planning on doing a partial mash using a couple pounds of MO and a touch of Aromatic, then making up the difference with DME and some sugar. I’m also thinking of adding Hibiscus. I might do the sugar as a side boil with some Hibiscus, then adding the tea it back mid-hop stand to goose the temps up a bit if they start to drop. Going for a bit of a Mai TaIPA theme on this one.
Ok, my awesome wife gets her day a few times a year in my brewery (deservedly so), so what better time of year than summer for a fruit wheat. She has ordered a Peach Mango Wheat, so that’s what it’ll be. Gonna be ~ 1.052 OG, American Wheat yeast, finished with a small FO addition of Citra to accentuate mango/peach flavors. 2 - 49 oz cans of Oregon peach puree and a small bottle of mango nectar in secondary, kegged with one more small bottle of mango nectar. 60 minute mash, 60 minute boil - quick and easy. She gets to have a bunch of friends over, summertime party ensues.
No brew day for me. Local-ish brewery is hosting a campout for the club on their property. Not letting a chance of thunderstorms deter me.
both of you guys’ plans sound great!
I’m currently crash cooling two buckets of Czech pilsner to keg tomorrow, cleaning a few kegs, and will brew either tomorrow (Saturday) or Sunday 10 gallons of Simcoe Galaxy Pale Ale. I need to have a full keg of PA to take on my annual Oregon Coast fishing trip later this summer.
Oregon coast? That sounds terrible. The trees, fresh sea air, tillamook cheese (and ice cream), and old ship wrecks. Just terrible.
Last year was better than great. Our boat of four caught 10 nice chinook in 2 days, and 2 halibut the next day. One of my chinook was 30 pounds and my halibut was 65 pounds. My job is to bring lots of homemade beer and wine for the evenings, to go with BBQ fish or steaks and corn.
Sounds like a great trip. Enjoy !
Doubleheader tomorrow. Scottish 80/- and an old school APA with centennial bitter and cascade late. Time to get my kegs ready for summer. Between projects and a big quad with cherries taking up my fermentation chamber, ive fallen behind. I have 5 empty kegs 
Just finished up the first farmhouse ale of the summer. easiest thing to brew here this time of year. 2 row, munich, and rye malt. cascade, sterling, and smaragd. American farmhouse blend, belgian ale blend, and belgian saison yeast. brewing on the threes I guess.
American IPA with 8oz of Hops
Chinook x2
Centennial x3
Cascade x3
I enjoyed a Logsdon Farmhouse saizon and flanders with cherries a couple days back. Two styles I’ll have to learn now. How long does it take to do a saizon that uses brett at the end ?
You could ferment it normal, use some flaked oats for body, mash high to add brett munchies, and bottle with brett. This way you can enjoy the journey one bottle at a time. I’ve been planning one like this for a long while.
Left out “mash high”. That is important
I guess I could start by figuring out how to produce a solid saizon first LOL.
My favorite was that Cerasus (Flanders Red secondaried on 2lbs of cherries per gallon) and I think he finishes it on brett and lacto. That must take a year huh?
I’ve made a lot of different saisons, so I’ll give you my base grist : 75% Pils, 20% Vienna, 5% Wheat. Mashed low, like 147F for 90 minutes. Saison yeast of your choice. It’s such a wide open style it’s fun to experiment with though - I use Munich (in place of Vienna) sometimes, a little rye sometimes. I think the main thing is to mash low and long for super good attenuation and obviously use a saison yeast. It’s a fun style to brew and an easy one (to me).
This weekend - racked my wife’s wheat beer into secondary on peach and mango purees for her upcoming ‘chick party’. And I’m gonna brew a hefeweizen tomorrow to take to my buddy’s pool party next month. 3068 gone cool - I like it fermented at 64F to tame the banana bomb effect. I find a mix of clove/spice and banana more interesting.
Yesterday I brewed 10 gallons of Skotrat’s Traquir House Ale recipe. This morning I have 3-4 inches of krausen in each of my two glass carboys. Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.
That is an outstanding recipe. Sláinte!
+2. One of the best recipes around. Simple and awesome.