[Iliff Ave]

Red Rye
41% pilsner
41% red x
16% rye malt
2% chocolate rye

bitter with columbus
1 oz Simcoe, Centennial, Chinook each @ 2 min
1 oz Simcoe, Centennial, Chinook each @ dry hop

1.058
~35 IBU
Lallemand Koln dry yeast

[erockrph]

Whenever I can squeeze in about an hour and a half sometime in the next week I'm going old school with a partial boil extract w/steeping grains Porter. I'm using dry Lutra, so I should be at pitch temps once I add in my top-off water. It's been cold in my house, so I might not get a 2-3 day fermentation, but if I can have this on tap within 5 days or so, I'll be happy.

I'm using a fair amount of brown malt in my steeping grains and I don't want to take the time for a mini-mash, so I'll try adding some amylase to the kettle during my steep to see if I can get some conversion.

[ScallyWag]

Today I brewed a split-batch Rauchbier.

40% Rauch malt (half beech, half cherry)
32% Munich I
2% Melanoidin
20% Maris Otter (because it needed to get used up)
4% CaraMunich (half CM1, half CM3)
2% sucrose (white table sugar)

hops =Adeena, 27-28 IBU

2/3 of the batch [OG=1.070] is fermenting with US-05,
the other third of the batch [OG=1.060] is fermenting separately with a 3rd generation slurry that began as mostly Windsor with a smidgen of Belle Saison, and was harvested most recently from a pumpkin ale, and still has a bright orange color to it.  We'll see what that does.

[fredthecat]

Today I brewed a split-batch Rauchbier.

40% Rauch malt (half beech, half cherry)
32% Munich I
2% Melanoidin
20% Maris Otter (because it needed to get used up)
4% CaraMunich (half CM1, half CM3)
2% sucrose (white table sugar)

hops =Adeena, 27-28 IBU

2/3 of the batch [OG=1.070] is fermenting with US-05,
the other third of the batch [OG=1.060] is fermenting separately with a 3rd generation slurry that began as mostly Windsor with a smidgen of Belle Saison, and was harvested most recently from a pumpkin ale, and still has a bright orange color to it.  We'll see what that does.

i think i read in another post you made that you added a tiny amount of sucrose or a sugar as well. why add 2% sucrose?

[ScallyWag]

i think i read in another post you made that you added a tiny amount of sucrose or a sugar as well. why add 2% sucrose?

Just a nudge to dry it out a bit more, ever so slightly.  Even mashing low, when I've left it out, I felt like the beer wasn't quite dry enough for my tastes.  Particularly if I am using a yeast with lower attenuation (like Windsor).  I haven't done a tightly controlled experiment where that's the only difference between 2 recipes, so it could be my imagination.  That said, when I've added too much sugar (say, 5%-10%) it just doesn't taste right.  2% seems to be my sweet spot [ha!] depending on style.

Also, I recently added a tiny bit of lactose to a couple of recipes, curious about the 'Milkshake IPA' style.  While it was a good beer, I don't think I will ever do that again.  It would have been a crazy good IPA without the lactose.  My coffee stouts seem to benefit from a tiny bit of lactose though...

Incidentally (speaking of dryness/attenuation), my mostly-Windsor yeast blend is currently getting me 83%-84% AA, thanks to the tiny bit of Belle Saison (presumably) to finish up the leftovers.  As much as I love the Windsor flavor profile, I generally only get 70%-74% with Windsor alone, and that's why I previously tried a ton of simple sugar in a recipe to dry it out, before messing around with yeast blends.  Didn't like it.

I'd never survive a purity-laws regime...

[erockrph]

i think i read in another post you made that you added a tiny amount of sucrose or a sugar as well. why add 2% sucrose?

Just a nudge to dry it out a bit more, ever so slightly.  Even mashing low, when I've left it out, I felt like the beer wasn't quite dry enough for my tastes.  Particularly if I am using a yeast with lower attenuation (like Windsor).  I haven't done a tightly controlled experiment where that's the only difference between 2 recipes, so it could be my imagination.  That said, when I've added too much sugar (say, 5%-10%) it just doesn't taste right.  2% seems to be my sweet spot [ha!] depending on style.

Also, I recently added a tiny bit of lactose to a couple of recipes, curious about the 'Milkshake IPA' style.  While it was a good beer, I don't think I will ever do that again.  It would have been a crazy good IPA without the lactose.  My coffee stouts seem to benefit from a tiny bit of lactose though...

Incidentally (speaking of dryness/attenuation), my mostly-Windsor yeast blend is currently getting me 83%-84% AA, thanks to the tiny bit of Belle Saison (presumably) to finish up the leftovers.  As much as I love the Windsor flavor profile, I generally only get 70%-74% with Windsor alone, and that's why I previously tried a ton of simple sugar in a recipe to dry it out, before messing around with yeast blends.  Didn't like it.

I'd never survive a purity-laws regime...

Interesting that you're using Belle Saison as your co-pitch. Are you getting phenolics (clove, pepper, etc,) in your beers using this blend? Also, do you keg or bottle? Belle has a tendency to keep going slowly down to 90+% attenuation after the bulk of fermentation is complete (at least when used on its own). I'd be worried about bottle bombs if I packaged it at 83% attenuation unless I let it sit for a week or two at that gravity first.

[Fire Rooster]

AG Batch #64, 4.5 gal (Volume in Fermenter)

8 lbs RB  (Base-Camp) Extra Pale Malt
1/2 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

60 min Mash
60 min Boil

HD 2021 Willamette Leaf (6.6 AA)
35m=1/2 oz
20m=1 oz
10m=1 oz

3 weeks, then bottled (US-05 & W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[denny]

AG Batch #64, 4.5 gal (Volume in Fermenter)

8 lbs RB  (Base-Camp) Extra Pale Malt
1 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

60 min Mash
60 min Boil

HD @2021 Willamette Leaf (6.6 AA)
35m=1/2 oz
20m=1 oz
10m=1 oz

3 weeks, then bottled (US-05 & W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

Why 05 and 34/70 both?

[Fire Rooster]

AG Batch #64, 4.5 gal (Volume in Fermenter)

8 lbs RB  (Base-Camp) Extra Pale Malt
1/2 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

60 min Mash
60 min Boil

HD @2021 Willamette Leaf (6.6 AA)
35m=1/2 oz
20m=1 oz
10m=1 oz

3 weeks, then bottled (US-05 & W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

Why 05 and 34/70 both?

I dunno
Out of curiosity. Online read a blog with posts (somewhere, don't recall where) about using two yeasts.
One or two posters swore the US-05 & W34/70 combo was good.  Figured I'd try it.
Batch #61 I used these two yeasts and it came out good. When basement starts getting colder, will use
W-34/70 solely for several batches, to get a handle on that yeast.

[denny]

AG Batch #64, 4.5 gal (Volume in Fermenter)

8 lbs RB  (Base-Camp) Extra Pale Malt
1 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

60 min Mash
60 min Boil

HD @2021 Willamette Leaf (6.6 AA)
35m=1/2 oz
20m=1 oz
10m=1 oz

3 weeks, then bottled (US-05 & W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

Why 05 and 34/70 both?

I dunno
Out of curiosity. Online read a blog with posts (somewhere, don't recall where) about using two yeasts.
One or two posters swore the US-05 & W34/70 combo was good.  Figured I'd try it.
Batch #61 I used these two yeasts and it came out good. When basement starts getting colder, will use
W-34/70 solely for several batches, to get a handle on that yeast.

IMO, the best way to use 2 yeasts is to split the batch, ferment half with each, and blend them post fermentation.  Pitching them together you have no control over which will dominate.

[Steve Ruch]

Whenever I can squeeze in about an hour and a half sometime in the next week I'm going old school with a partial boil extract w/steeping grains Porter. I'm using dry Lutra, so I should be at pitch temps once I add in my top-off water. It's been cold in my house, so I might not get a 2-3 day fermentation, but if I can have this on tap within 5 days or so, I'll be happy.

I'm using a fair amount of brown malt in my steeping grains and I don't want to take the time for a mini-mash, so I'll try adding some amylase to the kettle during my steep to see if I can get some conversion.

How long a steep and what temperature?

[ScallyWag]

Interesting that you're using Belle Saison as your co-pitch. Are you getting phenolics (clove, pepper, etc,) in your beers using this blend? Also, do you keg or bottle? Belle has a tendency to keep going slowly down to 90+% attenuation after the bulk of fermentation is complete (at least when used on its own). I'd be worried about bottle bombs if I packaged it at 83% attenuation unless I let it sit for a week or two at that gravity first.

I am getting a little bit of Saison phenolics, but not much.  It was actually what I was going for in the Pumpkin Ale, thinking it might augment or suggest the nutmeg / cinamon / clove / ginger part.  I just barely bottled it so we'll see.  Both times I've used this combo, I've let it ferment for 3-4 weeks before bottling, so I feel hopeful about avoiding bottle bombs... *fingers crossed*

I suspect the reasons the AA is only 84% and the saison phenolics only mild, are:
  (a) the Belle Saison portion is only about 10%-15% of the yeast blend, so Windsor does most of the work;
  (b) the Windsor takes off fast and is done in about 36 hours, while the BS is notoriously slow, and has little left to work on;
  (c) I am fermenting on the colder end (66 degrees) of the range for BS, probably suppressing phenolics somewhat;
  (d)

I just barely bottled the Pumpkin Ale, so it will be a month or so before I know if I was successful in what I was going for, but the gravity sample was super nice.

[Village Taphouse]

It's a slightly somber occasion but this weekend I am closing my brewery down.  I have not been able to get along with my wife for quite some time so next Friday 11/5 I'm moving into a new place which was selected for various reasons including re-establishing my brewery in a new space.  I currently have TEN full (or partially-full kegs) which will all be transported to the new location.  The new place has a small finished basement which will I'll turn into a pub area.  Mildly twitchy and jittery as I prepare for this but better times are right around the corner for sure.  Cheers Beerheads. 

[allenhuerta]

Cheers to new beginnings and a great pub reopening party down the line

Sent from my Pixel 4a using Tapatalk

[HopDen]

It's a slightly somber occasion but this weekend I am closing my brewery down.  I have not been able to get along with my wife for quite some time so next Friday 11/5 I'm moving into a new place which was selected for various reasons including re-establishing my brewery in a new space.  I currently have TEN full (or partially-full kegs) which will all be transported to the new location.  The new place has a small finished basement which will I'll turn into a pub area.  Mildly twitchy and jittery as I prepare for this but better times are right around the corner for sure.  Cheers Beerheads.

Cheers! A new Sunrise awaits!