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General Category => General Homebrew Discussion => Topic started by: dbeechum on April 21, 2010, 06:28:27 PM

Title: What's Brewing This Weekend - 4/23 Edition
Post by: dbeechum on April 21, 2010, 06:28:27 PM
What's the game plan folks?

For me - it's going to be all about the Mayfaire Competition this weekend (we have ~340 entries to judge) and then kegging things for SCHF.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: babalu87 on April 21, 2010, 06:35:44 PM
Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: redbeerman on April 21, 2010, 08:01:21 PM
Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something

Recipe please.  Mine seems a little too light bodied.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: babalu87 on April 22, 2010, 11:19:08 AM
Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something

Recipe please.  Mine seems a little too light bodied.

Are you doing a decoction mash?
To me the beer is a bit thin and lacking character without it.
I wont brew a Hefe/Dunkelweizen unless I have the time to dedicate to a decoction mash.

What yeast are you using?
Whats the fermentation temp?

Off the top of my head its a split of 55/45 wheat/pils malt as the base grain with some Caramunich/Crystal and a pinch of Carafa II or III
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: majorvices on April 22, 2010, 11:41:58 AM
Probably going to brew 20 gallons of Kolsch hopefully by early next week.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: marty on April 22, 2010, 02:01:00 PM
Saison, and a lawnmower beer (should be fairly close to a 1B)
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: a10t2 on April 22, 2010, 03:17:27 PM
Gotta get my Oktoberfest started while it still feels like spring. Going a little lighter this year, about 60/40 Pils/Munich, after doing 100% Munich last year.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: bluesman on April 22, 2010, 04:52:55 PM
No brewing but kegging an IPA and making a starter for my German Pils.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: fritzeye on April 22, 2010, 04:56:15 PM
Gumball Head Clone III from some slacker site: www.stoutguy.com ;)
Thanks for the recipe Drew, it is one of the few recipes I have rebrewed several times with out changing a thing.
Cheers.
Fritz
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: mikeypedersen on April 22, 2010, 05:07:22 PM
No brewing here either.....Gotta have my Fermenters available for Big Brew Day!  First weekend off in a while....

I will be dry hopping Denny's RIPA though!  One of my non-brewing friends told me that "Dry-Hopping" sounds dirty last night.  :D
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: dbeechum on April 22, 2010, 05:21:01 PM
Oh I forgot one I was going to do. I have some mead sitting by that could use a little "punch" so I thought I'd add some of this to the mix: Sour Cherry Juice Concentrate (http://Sour Cherry Juice Concentrate)

Now, my only q is how to reasonably figure out the dosing rate for 3 gallons cause this stuff is seriously tart in concentrated form.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: babalu87 on April 22, 2010, 05:24:12 PM
Oh I forgot one I was going to do. I have some mead sitting by that could use a little "punch" so I thought I'd add some of this to the mix: Sour Cherry Juice Concentrate (http://Sour Cherry Juice Concentrate)

Now, my only q is how to reasonably figure out the dosing rate for 3 gallons cause this stuff is seriously tart in concentrated form.

Its going to ferment out so you would need to pull off some mead and put a set amount into a few samples and let them finish.

The mead is still fermenting correct?
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: dbeechum on April 22, 2010, 05:47:37 PM
Nah, mead's done and I'll probably hit it with Sorbistat to prevent a restart. I figure the normal dilution rate they recommend is 1 in 8, so since I want the honey (Tupelo) to be noticeable I'll start somewhere lower like 1 in 32 or 1 in 16.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: babalu87 on April 22, 2010, 06:04:42 PM
Nah, mead's done and I'll probably hit it with Sorbistat to prevent a restart. I figure the normal dilution rate they recommend is 1 in 8, so since I want the honey (Tupelo) to be noticeable I'll start somewhere lower like 1 in 32 or 1 in 16.

Oh ok

I'd pull off a pint or so and then put 2oz in 8 glasses and add a measured amount (say start with 1 ml and go up from there) until you get the flavor you're looking for.

I did this with a 90/- that didnt attenuate properly and made a drinkable beer out of it.
Also did it with an Imperial Black Ale that needed some more roast character to it.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: denny on April 22, 2010, 06:27:10 PM
Probably going to brew 20 gallons of Kolsch hopefully by early next week.

Is this a home brew or a test for the brewery?
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: blatz on April 22, 2010, 06:55:56 PM
none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.

and a pinch of Carafa II or III

are you a proponent of the late addition method?  I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that's my next fix?
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: babalu87 on April 22, 2010, 07:07:07 PM
none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.

and a pinch of Carafa II or III

are you a proponent of the late addition method?  I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that's my next fix?

I only did it because the beer needed it.
Used Carafa II because thats all I had/could get at the time and there was a difference so at the suggestion of a friend I tried that.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: rjharper on April 22, 2010, 07:30:25 PM
Kicking off a Wheat, kegging a Nut Brown, and lagering a Kolsch.  Probably drinking a few too...
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: shawnx86 on April 23, 2010, 12:30:35 AM
Brewing up an organic Belgin Wit for the summer grass cutting season.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: dtblank on April 23, 2010, 01:02:31 AM
Going to try to brew an APA or IPA if I have time.  Bottling a saison and a blackberry wit. 
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: skyler on April 23, 2010, 01:17:56 AM
Saturday I'm brewing what I'm calling an ASB - it's an amber-colored 1.058-ish beer brewed to about 50 IBU with exclusively Mt. Hood hops,  and 1272.

10lbs GW 2-row
1 lb Thomas Fawcett 55L
4 oz Thomas Fawcett 165L
4 oz Victory

US Mount Hood    4.6 % AA    1.50 oz  FWH
US Mount Hood    4.6 % AA    2.00 oz  60 Min From End
US Mount Hood    4.6 % AA    0.50 oz  30 Min From End
US Mount Hood    4.6 % AA    2.00 oz  At turn off

Mash at 150F for 60 min
1272 (fermented around 63F)

Then Tuesday I'm brewing what I'm calling "New World Pale Ale" - a hopbursted APA with Simcoe and Nelson Sauvin.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: lazydog79 on April 23, 2010, 01:32:17 AM
A California Common for me this weekend.  It's supposed rain buckets in central IL, so I guess I'll be in the garage  :P
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: redbeerman on April 23, 2010, 11:18:32 AM
Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something

Recipe please.  Mine seems a little too light bodied.

Are you doing a decoction mash?
To me the beer is a bit thin and lacking character without it.
I wont brew a Hefe/Dunkelweizen unless I have the time to dedicate to a decoction mash.

What yeast are you using?
Whats the fermentation temp?

Off the top of my head its a split of 55/45 wheat/pils malt as the base grain with some Caramunich/Crystal and a pinch of Carafa II or III

WLP300 for the yeast.  Just wheat and pils malt for grains.  No decoction.  After it has become fully carbonated it seems much better, but I will take you up on your suggestion.  What is your decoction schedule, infuse in the 120s and decoct to 150ish?
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: mnstorm99 on April 23, 2010, 11:38:44 AM
Not brewing...I think next weekend is more likely (what to do....hmmm).  I am going to keg my IPA, and try to kill my 2 Below clone (as good as it is) so Kolsch can go in the kegerator for visitors.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: Pawtucket Patriot on April 23, 2010, 05:55:55 PM
I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: BrewingRover on April 24, 2010, 03:01:31 AM
I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.
What's your recipe? There's an outline in Brewing with Wheat but I haven't worked one out yet. Stan says they use their house yeast in that beer, which surprised me.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: Pawtucket Patriot on April 24, 2010, 02:01:01 PM
I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.
What's your recipe? There's an outline in Brewing with Wheat but I haven't worked one out yet. Stan says they use their house yeast in that beer, which surprised me.

My recipe is based on data that was originally published in Zymurgy several years ago and information directly from a brewer at Bells.  The only real difference in my "clone" is that I sub Magnum hops for the bittering addition in order to economize my hop supply.  I hear that Bells has been using Sterling in Oberon for the last few years though.

Bell's Oberon Clone
6-D American Wheat or Rye Beer

Size: 5.15 gal
Efficiency: 80.0%
Attenuation: 78.0%
Calories: 186.91 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.040 - 1.055)
Terminal Gravity: 1.012 (1.008 - 1.013)
Color: 4.29 (3.0 - 6.0)
Alcohol: 5.77% (4.0% - 5.5%)
Bitterness: 25.7 (15.0 - 30.0)

Ingredients:
5.5 lb 2-Row
3.8 lb White Wheat
1 lb Caramel Malt 10L
.40 oz Magnum (12.1%) - added during boil, boiled 60 min
.50 oz Saaz (5.9%) - added during boil, boiled 20 min
1.5 L   Bell's Oberon Yeast

Notes
Single infusion batch sparge
- .25 tsp lactic acid added to mash
- 13.7 qts @ 164 ==> Saccharafication @ 151 [60 min]
- 5.84 qts @ 212 ==> Mashout @ 165 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]

Ferment between 70-74
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: 1vertical on April 24, 2010, 02:05:17 PM
2 brews on the agenda b/c the weather is yuk

Gotta brew some more rochefort to fill the harvest space left
after I pull 5 gallons out of the Oak Solera...

AND

I wanna get a big Barleywine going so It can sit long time in 2ndary
My Hog Heaven  (Avery) clone attempt.

Like
18 lbs of 2 row pilsner (1.080 OG)
1 lb of Crystal 75
Low mash temp
90 min Boil
and Lots and Lots and Lots of Columbus
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: novabrew on April 24, 2010, 04:19:00 PM
I doing a Kolsch and maybe if I have time another batch of Fred Bonjour's Amarillo Pale Ale.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: Thirsty_Monk on April 24, 2010, 05:54:44 PM
Brewing California Common this Sunday
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: narcout on April 24, 2010, 07:00:21 PM
I'm about 15 minutes into the mash on a saison - finally going to try that 3711.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: 1vertical on April 24, 2010, 09:39:06 PM
Ok, the rochefort was off on the numbers a little I hit 1.070 and was trying for .060
whould be beer if the yeast can surmount the sugar. I gave it wyeast nutrient and
plenty of pure O2.... maybe it will ferment out good....dunno.

I am into the mash on a barleywine.  This will be a long brew day but I plan to get em
both into the fermenters.
 :-\
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: monk on April 25, 2010, 01:19:16 AM
Did my "Ent Draught" last night.  Kind of a souped up APA or a low gravity IPA, but with lots of nice Centennial and Columbus.  Smelled wonderful and I tried out a new mash tun. 
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: BrewingRover on April 25, 2010, 10:03:34 PM
I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.
What's your recipe? There's an outline in Brewing with Wheat but I haven't worked one out yet. Stan says they use their house yeast in that beer, which surprised me.

My recipe is based on data that was originally published in Zymurgy several years ago and information directly from a brewer at Bells.  The only real difference in my "clone" is that I sub Magnum hops for the bittering addition in order to economize my hop supply.  I hear that Bells has been using Sterling in Oberon for the last few years though.
Thanks, I might have to give that a try.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: IHBHS on April 26, 2010, 12:03:28 AM
Just got done brewing my IPA with a little twist.  I'm trying out some Zeus hops as well as White Labs Clarity Ferm.  So far it's has a very nice nose on it and a very nice bitter to it, so I'm hoping it turns out great.  Racked my Strong Scotch off of primary as well.  After two weeks it's come down to 1.030 from 1.123 and it doesn't have near the racing fuel taste I thought it was going to have.  I'm also carbonating my Nut Brown which should be ready tomorrow, so I'm pretty excited. All in all a great day, and hell even the weather cooperated.
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: marty on April 26, 2010, 02:16:45 PM
also made Denny's Rye kit from Northern Brewer, that 1450 is certainly a fast fermenter
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: 1vertical on April 26, 2010, 05:23:00 PM
I'm about 15 minutes into the mash on a saison - finally going to try that 3711.
Well I give high marks for that yeast. It will prolly be my Saison goto yeast of choice
from now on...unless....they get a vss that I can't resist....I also liked 3726 only
the high temps were kind of appalling...but the end was yummo good.

Edit:changed 3724 to 3726....BIG difference. I did not care for the "sour apple" of 3724.
so to avoid this confusion in the future, it will be 3711 and I will like it!
Title: Re: What's Brewing This Weekend - 4/23 Edition
Post by: richardt on April 26, 2010, 05:39:45 PM
I recently brewed 10 gallons of Saison.  Split batched and pitched Wyeast 3711 (French Saison) into 5 gallons, and Wyeast 3724 (Belgian SaisonTM) into 5 gallons.  After primary fermentation, I split again into 2.5 gallon batches and did 2.5 gallons of each unspiced, and 2.5 gallons of each w Grains of Paradise, Malabar peppercorns, Star Anise, Juniper Berries, and peels of Lemons, Limes, and Grapefruits.  The aromas were amazing--I looked forward to depressurizing the corny kegs each day (Used the kegs as secondary fermenters).

The 3711 ferments fast and drops clear (temps 70-74 F); the Wyeast website lists 77-83% attenuation, and low flocculation.
The 3724 ferments slower, gets stuck around SG 1.035, and glacially drifts down (like 0.010 points per week or two) at temps in the mid 70's.  It remains cloudy ("mit hefe") and has not dropped clear, yet (and it has been nearly a month).  The Wyeast website lists 76-80% attenuation, and low flocculation.  Interestingly, it seems to recommend a higher temp range (70-95 F).

Both are good tasting up until bottling.  The real test comes in a few weeks when others will judge the beer in competition.
I'll let you know if some miracle has occurred within the bottle.
All other things being equal, I prefer the 3711 since it ferments quickly and drops clear, while the 3724 does not.