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General Category => General Homebrew Discussion => Topic started by: klickitat jim on May 04, 2014, 05:14:06 PM

Title: Spring 2014 Brewing
Post by: klickitat jim on May 04, 2014, 05:14:06 PM
Got depressed looking at the January brew weekend thread.

May 4 brewing a Bing Quadsby
14 lbs German pils
1 lb special B
1 lb cane sugar
1 lb D180
Wyeast Trapist High Gravity
Secondary on 5 lbs fresh Bing Cherries that are local and bloomed a couple weeks ago.

Ought to be tasty fun. First brew in the new Spedel 30L.

Waiting on an old friend to show up who wants to learn about all grain.
Title: Re: Spring 2014 Brewing
Post by: erockrph on May 04, 2014, 05:24:36 PM
Got a Bo Pils on deck for Monday and Doppelbock the following week. That will be it for lagers for a while. Things will probably slow down with my brewing in general as well. I'll probably do a bunch of easy 1-gallon batches here & there, but as the weather warms up I'll be spending more time in the garden than the brewery.
Title: Re: Spring 2014 Brewing
Post by: Pinski on May 04, 2014, 05:54:40 PM
Just kegged a Motueka Pale last night that seems very promising.  Just something I threw together with ingredients on hand. 50/50 Crisp MO/Weyermann Pils, Summit bitter & Motueka late. Nice bright yellow gold color, Fresh lemongrass and spice hop aroma and flavor. Medium-light body that comes in around 5.8%.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 04, 2014, 05:56:27 PM
I'm slowing down too, sort of. Going to go back to one batch per brew day and use the thermal probe attached to fermentor under insulating method so the temp is more precise. I'm curious to see if there's a noticeable difference
Title: Re: Spring 2014 Brewing
Post by: Kinetic on May 04, 2014, 06:20:01 PM
Brewed a sour wheat ale yesterday that is 5.5% and has a little special roast malt and melanoidin, so I don't dare call it a Berliner Weiss.  It took a lot of restraint to not add any hops to the boil which made it a relatively melancholy brew day.
Title: Re: Spring 2014 Brewing
Post by: Stevie on May 04, 2014, 06:40:56 PM
Brewing test batch 1 of wedding saison right now

72.5% pils
12.5% Munich
7.5% malted wheat
5% Caramunich III
2.5% aromatic

33 IBUs
1oz sterling at 0
.75oz sterling at 15
~1oz sterling at 60 (depends on the ibu contribution from the 15 minute addition)

WY3711

Darkest saison I've made.
Title: Re: Spring 2014 Brewing
Post by: denny on May 04, 2014, 07:47:05 PM
Brewed Rye IPA yesterday (surprised?).  I'm hoping to find more time to brew soon!
Title: Re: Spring 2014 Brewing
Post by: 69franx on May 04, 2014, 08:44:44 PM
Just finished 5 gallons of Spit Open and Melt. I'm a dy late on the big brew day, but life gets in the way. Its my third AG batch, and efficiency is getting better. I really dont know my system well enough yet to make projections on eff: batch 1: 65%, batch 2 67% and 68.8% today. I hit my target OG but was half gallon short. Still trying to work on thta, but probably wont do more than another 2 batches or so before my new BruGear kettle shows up in June. Then I will have to start over dialing that in. But its all brewing right, I should not complain. It was a beautiful morning and afternoon. I even remembered to make myself a hot scotchy, so that was about a pint off my missing volume...It was well worth the volume loss, delicious! Hope everyone else has had a great weekend!
Edit: and apparently I'm an assistant brewer now, had not been paying attention since moving past "First Kit"
Title: Re: Spring 2014 Brewing
Post by: kmccaf on May 04, 2014, 08:59:11 PM
Brewed an IPA today. I think I have about 3 more brews left until hiatus for the summer. I'm thinking a Burton ale, another IPA, then a German lager of some sort. Maybe a braggot as well.

Need to use up those hops.
Title: Re: Spring 2014 Brewing
Post by: hopfenundmalz on May 04, 2014, 09:20:40 PM
I did a Pale Ale yesterday with Mrs. R for Big Brew. It was 5 gallons, and was the "Hop 2 It" recipe that was used at the Stan Hieronymus talk at Seattle. Empire hops were used at 6.7% AA. This is a new variety from northern MI, and are thought to be a leftover strain from long ago when that area was producing hops. The strain was found and propagated. The aroma was similar to Cascade, but some that have used it say it has a peppery note. I will post later what I get from the beer, probably in a new thread.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 04, 2014, 11:22:31 PM
Got depressed looking at the January brew weekend thread.

May 4 brewing a Bing Quadsby
14 lbs German pils
1 lb special B
1 lb cane sugar
1 lb D180
Wyeast Trapist High Gravity
Secondary on 5 lbs fresh Bing Cherries that are local and bloomed a couple weeks ago.

Ought to be tasty fun. First brew in the new Spedel 30L.

Waiting on an old friend to show up who wants to learn about all grain.

Ended up with 66% brewhouse at 1.082 OG. I'm ok with that. I'll have to mental note that for future big beers.
Title: Re: Spring 2014 Brewing
Post by: 69franx on May 04, 2014, 11:41:24 PM
That's a great reminder Jim. My brew was projected at 1.099, so I think I will take my 68% eff, had not even thought about just how big it was!


Sent from my iPhone using Tapatalk
Title: Re: Spring 2014 Brewing
Post by: HoosierBrew on May 04, 2014, 11:43:31 PM
Got depressed looking at the January brew weekend thread.

May 4 brewing a Bing Quadsby
14 lbs German pils
1 lb special B
1 lb cane sugar
1 lb D180
Wyeast Trapist High Gravity
Secondary on 5 lbs fresh Bing Cherries that are local and bloomed a couple weeks ago.

Ought to be tasty fun. First brew in the new Spedel 30L.

Waiting on an old friend to show up who wants to learn about all grain.

Ended up with 66% brewhouse at 1.082 OG. I'm ok with that. I'll have to mental note that for future big beers.

First, that recipe looks good and tasty. And I always lose a little efficiency on big beers, especially the closer you get to 1.100.  That's a beer that'll age nicely - if you have any left by New Year's it'll be killer.  Also, 'Bing Quadsby' is a pretty solid name !
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 05, 2014, 12:42:06 AM
I was going to run it at 64° but panicked at the last minute and upped it to 66°. I over chilled it. Its at 59° right now, ubber oxygenated and pitched. I set it at 66° so the heater is on. I'm going to step it up 1° per day to 78°. When I hit terminal I'll rack it to 5 lbs Bings.
Title: Re: Spring 2014 Brewing
Post by: HoosierBrew on May 05, 2014, 12:45:02 AM
Sounds pretty solid.  BTW, that yeast ferments like it's losing its mind on a beer that big, so be prepared !
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 05, 2014, 01:15:45 AM
It's in a 30L Speidel I'm hoping it stays in there.
Title: Re: Spring 2014 Brewing
Post by: pete b on May 05, 2014, 01:38:22 AM
Got a Bo Pils on deck for Monday and Doppelbock the following week. That will be it for lagers for a while. Things will probably slow down with my brewing in general as well. I'll probably do a bunch of easy 1-gallon batches here & there, but as the weather warms up I'll be spending more time in the garden than the brewery.
Ditto to more time in the garden this time of year. On the other hand I can pretty much only do AG outside so no slowing down. I'm currently drinking my first 2014 AG, a DIPA with tequila. I'm a few days into 13 days off to work around home which includes putting in 1,000sq ft of malting barley, expanding the hops yard, planting veggies, and cutting down trees for next year's fire wood and splitting and stacking it. At the end of my time off I'm having friends over and brewing a Spencer Abby Clone.
Title: Re: Spring 2014 Brewing
Post by: ynotbrusum on May 05, 2014, 01:43:43 AM
For Big Brew I went back to the roots and did an extract kit for 5 gallons - it was my LHBS Gold medal winner from a few years back - a smoked honey wheat... Holding off on the honey add until high krausen and I had to bring my fermentor inside from the garage due to cold temps (50's).  My first swamp cooler of the year (I was heating ales in the garage all winter).  I hope the 1332 yeast didn't chill down too much!
Title: Re: Spring 2014 Brewing
Post by: kmccaf on May 05, 2014, 02:40:39 AM
I did a Pale Ale yesterday with Mrs. R for Big Brew. It was 5 gallons, and was the "Hop 2 It" recipe that was used at the Stan Hieronymus talk at Seattle. Empire hops were used at 6.7% AA. This is a new variety from northern MI, and are thought to be a leftover strain from long ago when that area was producing hops. The strain was found and propagated. The aroma was similar to Cascade, but some that have used it say it has a peppery note. I will post later what I get from the beer, probably in a new thread.

That's awesome! Did you order them from Empire Orchards directly? I am excited to hear how this turns out.
Title: Re: Spring 2014 Brewing
Post by: hopfenundmalz on May 05, 2014, 03:12:34 AM
I did a Pale Ale yesterday with Mrs. R for Big Brew. It was 5 gallons, and was the "Hop 2 It" recipe that was used at the Stan Hieronymus talk at Seattle. Empire hops were used at 6.7% AA. This is a new variety from northern MI, and are thought to be a leftover strain from long ago when that area was producing hops. The strain was found and propagated. The aroma was similar to Cascade, but some that have used it say it has a peppery note. I will post later what I get from the beer, probably in a new thread.

That's awesome! Did you order them from Empire Orchards directly? I am excited to hear how this turns out.

A guy in the club is starting a brewery. He got a box of them from Empire Farms, and offered up 8 oz. to maybe 8 or so on first come first served basis. I will share a few bottles with him.
http://empirehopsfarm.com/about-the-farm/

FYI, the Federal License should be approved next week, and he will start brewing. The location is Brighton MI, and the name is Brewery Becker.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 06, 2014, 01:25:56 PM
Sounds pretty solid.  BTW, that yeast ferments like it's losing its mind on a beer that big, so be prepared !


It's in a 30L Speidel I'm hoping it stays in there.

48hrs and a little bit climbed out. Wow! Banana Bread at this point!
Title: Re: Spring 2014 Brewing
Post by: AmandaK on May 06, 2014, 01:57:48 PM
Brewing test batch 1 of wedding saison right now

72.5% pils
12.5% Munich
7.5% malted wheat
5% Caramunich III
2.5% aromatic

33 IBUs
1oz sterling at 0
.75oz sterling at 15
~1oz sterling at 60 (depends on the ibu contribution from the 15 minute addition)

WY3711

Darkest saison I've made.

Ha. We are also brewing a saison test batch this weekend (5/10). I'm thinking about doing two different kegs of saison for the reception, one dry hopped like Tank 7 with Amarillo and another with grains of paradise in it. The the grains of paradise isn't a good idea, I'll just leave it alone.

When are you going to start into wedding beer production mode? I think we're going to hit it hard after NHC is over. We're too busy brewing beer for Club Night to brew for wedding production.  8)
Title: Re: Spring 2014 Brewing
Post by: Stevie on May 06, 2014, 02:19:43 PM


When are you going to start into wedding beer production mode? I think we're going to hit it hard after NHC is over. We're too busy brewing beer for Club Night to brew for wedding production.  8)

That's somewhat tricky. Live in texas, wedding in Northern California. The plan is to brew the weekend of her bridal shower and fittings. I am buying ingredients for 10 gallon batches and allowing the buddy(ies) that let me brew on their gear and ferment it for me to keep 5 per batch.

Most of the beers would benefit from a few months in the keg, but the IPA  for sure needs dry hopping the week before, maybe keg hop a few days out.

I might propose a club brew day and try to get all the beers done at one time. I think most people would be happy with five gallons for equipment rental.

Have not decided on quantity. There will be unlimited wine at the reception, so it is hard to judge how much beer we will need. Friends went though about 5 kegs with wine and 170 people, we have 120 so I think four will be enough. Running out would be awful.
Title: Re: Spring 2014 Brewing
Post by: reverseapachemaster on May 06, 2014, 02:31:57 PM
I haven't brewed since mid March and I'm sad about that. My wife and I have been doing some traveling so that has cut into my brewing and drinking time so I'm trying to hold off on brewing another batch until I've had time to cut down the current supply. Chances are pretty good I will say F it and just brew when we get back in town the weekend after next.
Title: Re: Spring 2014 Brewing
Post by: AmandaK on May 06, 2014, 06:00:55 PM


When are you going to start into wedding beer production mode? I think we're going to hit it hard after NHC is over. We're too busy brewing beer for Club Night to brew for wedding production.  8)

That's somewhat tricky. Live in texas, wedding in Northern California. The plan is to brew the weekend of her bridal shower and fittings. I am buying ingredients for 10 gallon batches and allowing the buddy(ies) that let me brew on their gear and ferment it for me to keep 5 per batch.

Most of the beers would benefit from a few months in the keg, but the IPA  for sure needs dry hopping the week before, maybe keg hop a few days out.

I might propose a club brew day and try to get all the beers done at one time. I think most people would be happy with five gallons for equipment rental.

Have not decided on quantity. There will be unlimited wine at the reception, so it is hard to judge how much beer we will need. Friends went though about 5 kegs with wine and 170 people, we have 120 so I think four will be enough. Running out would be awful.

Agreed. I think based on past parties, number of people, and the open bar... we're going to need probably 10-12 kegs, but I will likely bring 14 beer kegs and 2-3 ciders.

I am getting SO EXCITED for NHC though! Our club's lineup is looking great, and our own lineup will likely make up the majority of it:
-Dubbel
-Tripel
-Munich Dunkel
-Dry Stout
-12.5% Dark Saison
-Amarillo Saison
-Grains of Paradise Saison
-Belgian Blond
-We make also sneak in a porter if we can.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 14, 2014, 02:16:24 PM
My Bing Quadsby started at 1.082 ten days ago. Still has thin layer of krausen, lots of yeast in suspension, gravity is 1.020 and no fusel detected in the sample. I'm excited that I might have finally produced a decent big beer.
Title: Re: Spring 2014 Brewing
Post by: Jimmy K on May 14, 2014, 02:23:01 PM
I am getting SO EXCITED for NHC though! Our club's lineup is looking great, and our own lineup will likely make up the majority of it:
-Dubbel
-Tripel
-Munich Dunkel
-Dry Stout
-12.5% Dark Saison
-Amarillo Saison
-Grains of Paradise Saison
-Belgian Blond
-We make also sneak in a porter if we can.
What is the name of your club?
Title: Re: Spring 2014 Brewing
Post by: HoosierBrew on May 14, 2014, 02:55:39 PM
My Bing Quadsby started at 1.082 ten days ago. Still has thin layer of krausen, lots of yeast in suspension, gravity is 1.020 and no fusel detected in the sample. I'm excited that I might have finally produced a decent big beer.

I bet you'll drop a couple more points ,too, over the next couple weeks. Sounds great.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 17, 2014, 06:43:13 PM
Tranferred to secondary today. Beer was still active with SG of 1.014. I used 6 lbs of cleaned, pitted, frozen then thawed Bing cherries. The hydrometer sample started semisweet, with a carmelized fig/date note, finished dry. No hot alcohol that I could find. Pretty turbid and lots of yeast in suspension still of course, but I'm pretty stoked about where this is headed.
Title: Re: Spring 2014 Brewing
Post by: duboman on May 17, 2014, 07:08:29 PM
Finally got around to my Hibiscus Gose, wort souring with lacto at 95 right now and mashing in another batch of hard root beer, nice to be brewing again after a lot chaos in my world
Title: Re: Spring 2014 Brewing
Post by: morticaixavier on May 17, 2014, 07:26:27 PM
Finally got the IPA I kegged earlier this week cleared out. I suspect the shake carb pinned the hop bag under the dip tube so it was sucking straight through 6 ounces of hop pellets so would not clear up. I opened the keg and fished around with a sanitized tongs and pulled the bag to the surface, 12 hours later tastyness ensued.
Title: Re: Spring 2014 Brewing
Post by: Kinetic on May 17, 2014, 11:00:40 PM
I have a blueberry pomegranate sour blowing off purple foam right now fermented with wy5335 and wy1007.  1007 produces a massive krausen.  Looks like a purple meringue pie! 

The post lacto pH was 3.44.  Then I pitched 1007 to finish the wort.  The post 1007, pre-fruit sample was plenty sour and tasted good, but I forgot to check the pH.  The final pH should be 3.2ish. 
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 18, 2014, 12:43:56 AM
I have a blueberry pomegranate sour blowing off purple foam right now fermented with wy5335 and wy1007.  1007 produces a massive krausen.  Looks like a purple meringue pie! 

The post lacto pH was 3.44.  Then I pitched 1007 to finish the wort.  The post 1007, pre-fruit sample was plenty sour and tasted good, but I forgot to check the pH.  The final pH should be 3.2ish.

Photo?
Title: Re: Spring 2014 Brewing
Post by: pete b on May 18, 2014, 02:43:40 AM
Tomorrow morning the conditions will be right to start a dandelion mead. We will be picking and plucking hundreds of flowers. Also this week I'm making a nettle beer I make every spring from nettles that grow in and around our garden. This year it will feature some freshly dug dandelion root for bittering, lemon, and turbinado sugar. Sometimes I go the all sugar route which is traditional but this year I think I'll make some wort by BIAB but still use quite a bit of sugar so it will still be dry and refreshing as well as nutritious. Also, soon I will make a rhubarb Saison. Yay spring!
Title: Re: Spring 2014 Brewing
Post by: Kinetic on May 19, 2014, 12:43:28 PM

Photo?

I guess it looks more like a brain or The Blob than a purple meringue pie.

(http://s27.postimg.org/c6ljr9ndf/prpkrsn1.jpg)

(http://s27.postimg.org/x27u2ijkj/prpkrsn2.jpg)
Title: Re: Spring 2014 Brewing
Post by: reverseapachemaster on May 19, 2014, 02:38:01 PM
I gave in and brewed a sour mashed apricot blonde yesterday.
Title: Re: Spring 2014 Brewing
Post by: klickitat jim on May 30, 2014, 01:39:49 AM
My 1.082 Bing Quadsby finished today at 1.008. Cold crashing now to keg saturday.
Title: Re: Spring 2014 Brewing
Post by: S. cerevisiae on May 30, 2014, 06:23:55 PM
1007 produces a massive krausen.

Wyeast 1007 is the first yeast strain that I used that blew through the airlock of 8-gallon fermentation vessel that used to use.   I have similar strain of Danish origin in my bank.
Title: Re: Spring 2014 Brewing
Post by: HoosierBrew on May 30, 2014, 06:29:40 PM
1007 produces a massive krausen.

Wyeast 1007 is the first yeast strain that I used that blew through the airlock of 8-gallon fermentation vessel that used to use.   I have similar strain of Danish origin in my bank.


+1.  I use 8 gallon buckets and the krausen foam came to the very top (but not out) last time I used it, and was fermented @ 60F. The time before it came out of the airlock when I fermented at 62F. Vigorous stuff, great strain.
Title: Re: Spring 2014 Brewing
Post by: garc_mall on May 30, 2014, 06:31:21 PM
On Wednesday, I brewed a Porter with 1lb of Cascade Candi Sugar Vanilla Bourbon Molasses. Fermented at 68 with WY1318. I use a modified bubbler airlock with the floatie removed, and a length of 3/8" tubing running to a growler of starsan as a blowoff. This blew off the stopper, and then after I cleaned it all off and put the stopper back on, I pushed enough yeast to have blowoff coming out of the blowoff container. Kraeusen has started to fall already, and it looks like it should be ready for a keg next weekend. That should put me at 4 beers on tap through the summer this year.
Title: Re: Spring 2014 Brewing
Post by: chumley on May 31, 2014, 03:48:28 AM
Today I brewed 10 gallons of 1.075 OG IPA, using a boatload of hops I wanted to use up, to free up som freezer space.  Here's the hop bill:

4 oz. Cascade mash hop
2 oz. Centennial mash hop
4 oz. Centennial FWH
7 oz. Zeus 60 min
3 oz. Chinook 30 min
2 oz. Amarillo 0 min
2 oz. Centennial 0 min

A bunch more will be used up in two-stage dry hoppimg.
Title: Re: Spring 2014 Brewing
Post by: morticaixavier on May 31, 2014, 03:58:08 AM
Just picked up 10 lbs of 'tart' cherries for the sour closet. brewing up 11 gallons of farmhouse ale of which ~3 will go on the cherries.