[ethinson]

Brewed the 8th batch of my Black Flag CDA this morning.  A few minor tweaks each time but hoping I finally have it dialed in.  Used hop extract for the first time, so that was interesting.

[brewinhard]

My pineapple wheat beer, summer ain't over yet!

How do you add the pineapple?


Brewing up my very first Roggenbier tomorrow.

After 4 days, I add a puree.  In the keg, I add a little pineapple extract

A commercial puree?

[tommymorris]

It's Hurricane Irma day here in Northern Alabama (as in the storm passed in the night, but, we have the day off from work). Taking advantage to brew an IPA.

Zac Attack IPA

3G at 1063 OG
97% 2-Row Pale
3% C40
Simcoe 60 IBU @ 60 min
1oz Azacca @ 1 min
3oz Azacca steep
MJ #M44 West Coast Ale yeast
3oz Azacca dry hop
Hoppy water (treated with Gypsum and Epsom to 151ppm SO4).

Edit: It's Hurricane Irma day not Ira.

[brewinhard]

It's Hurricane Ira day here in Northern Alabama (as in the storm passed in the night, but, we have the day off from work). Taking advantage to brew an IPA.

Zac Attack IPA

3G at 1063 OG
97% 2-Row Pale
3% C40
Simcoe 60 IBU @ 60 min
1oz Azacca @ 1 min
3oz Azacca steep
MJ #M44 West Coast Ale yeast
3oz Azacca dry hop
Hoppy water (treated with Gypsum and Epsom to 151ppm SO4).

Love Azacca!  I brewed an IPA earlier this summer with Simcoe, Azacca, and Galaxy that was deeeelicious!

[EnkAMania]

A commercial puree?

No, I cut up about 4 lbs of pineapple and throw them on the grill for a couple of minutes.  Then I puree them in a blender

[brewinhard]

A commercial puree?

No, I cut up about 4 lbs of pineapple and throw them on the grill for a couple of minutes.  Then I puree them in a blender

Does the grill help bring out some sweetness and make sugars more accessible?

[EnkAMania]

A commercial puree?

No, I cut up about 4 lbs of pineapple and throw them on the grill for a couple of minutes.  Then I puree them in a blender

Does the grill help bring out some sweetness and make sugars more accessible?

This is the first year I've grilled, either way will work

[brewsumore]

This weekend I'll be re-pitching my saison yeast I saved (WY 3724 + Imperial Rustic) -- making 10 gallons of a sour worted plum saison. 

Friday after work I'll mash and then run off the mash/sparge into my kettle, heat and then boil for 5 minutes, chill to 90F with my new Jaded Hydra Chiller, run off to carboys, pitch the starter, and sour the wort for maybe 1.5 days -- until 3.6 pH, and then knockout as usual.

Only hop addition will be to add 2.7 oz of hops edit: (1 oz citra, 1.7 oz Loral) at flameout, for a 20 - 30 min hop stand (trying to get ~8 IBUs) before chilling to pitching temp (78F).

I have a starter of WY Lacto (5335) going at 93F, and yesterday pitted and pureed 30 lbs of plums, yielding 3 gallons of puree.  I added kmeta to 50 ppm and froze the puree in gallon ziplocks.  I'll time it to add that into the primary fermenters immediately after the initial ferment (day 5 maybe).  That is, I'll thaw them, open the bags to breathe for a few hours (to vent any remaining so2), and then pitch directly into the oversized primary fermenter buckets.  Once fermented out (expecting 10 - 14 days) I'll cold crash and rack to kegs.

This beer is based on Orpheus' Atalanta, although not exactly the same.

[EnkAMania]

I'm brewing a fresh hop Centennial IPA (2 hearted-ish with the 30 minute addition fresh hops)  First time trying this and first year growing hops.

[denny]

Lots of new stuff to try out on the weekend brew.....Gold Rush Eureka malt, Genesis fermenter, Cryo hop pellets and powder.

[tommymorris]

Lots of new stuff to try out on the weekend brew.....Gold Rush Eureka malt, Genesis fermenter, Cryo hop pellets and powder.

Sounds like you are brewing a lot lately. I thought you had slowed down. Good on ya.

[denny]

Lots of new stuff to try out on the weekend brew.....Gold Rush Eureka malt, Genesis fermenter, Cryo hop pellets and powder.

Sounds like you are brewing a lot lately. I thought you had slowed down. Good on ya.

If by "a lot" you mean twice in the last 4 months, then yeah...  But it feels good to even get that much in.  Used to be every other week. Now I have to steal time from other projects to do it.

[blatz]

brewing a festbier likely tomorrow;  will be nice to try to get back to normal after all the Irma stress.

[narcout]

I've got a Belgian Pale planned for tomorrow night.  I'm going to deviate from my usual grain bill and try a bit of caravienne.

[steppedonapoptop]

Sunday doing a 10 gallon split; Pils, Munich, Vienna with Magnum, Tett and Spalt Select.  Branching 1/2 off with Budvar and the other with Belle Saison.  When the Saison is at high krausen I'm going to add a pound of sugar or so to dry it out.