Author Topic: Spring 2014 Brewing  (Read 1660 times)

Offline morticaixavier

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Re: Spring 2014 Brewing
« Reply #30 on: May 17, 2014, 12:26:27 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.
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Offline Kinetic

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Re: Spring 2014 Brewing
« Reply #31 on: May 17, 2014, 04:00:40 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. 

Offline klickitat jim

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Re: Spring 2014 Brewing
« Reply #32 on: May 17, 2014, 05:43:56 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.

Photo?

Offline pete b

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Re: Spring 2014 Brewing
« Reply #33 on: May 17, 2014, 07:43:40 PM »
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!
Renunciation is not giving up the things of the world, but accepting that they go away.
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Offline Kinetic

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Re: Spring 2014 Brewing
« Reply #34 on: May 19, 2014, 05:43:28 AM »

Photo?

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




Offline reverseapachemaster

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Re: Spring 2014 Brewing
« Reply #35 on: May 19, 2014, 07:38:01 AM »
I gave in and brewed a sour mashed apricot blonde yesterday.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing but I'm also a lawyer: The Kielich Law Firm

Offline klickitat jim

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Re: Spring 2014 Brewing
« Reply #36 on: May 29, 2014, 06:39:49 PM »
My 1.082 Bing Quadsby finished today at 1.008. Cold crashing now to keg saturday.

Offline S. cerevisiae

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Re: Spring 2014 Brewing
« Reply #37 on: May 30, 2014, 11:23:55 AM »
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.
Mark V.

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Offline HoosierBrew

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Re: Spring 2014 Brewing
« Reply #38 on: May 30, 2014, 11:29:40 AM »
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.
Jon H.

Offline garc_mall

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Re: Spring 2014 Brewing
« Reply #39 on: May 30, 2014, 11:31:21 AM »
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.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline chumley

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Re: Spring 2014 Brewing
« Reply #40 on: May 30, 2014, 08:48:28 PM »
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.

Offline morticaixavier

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Re: Spring 2014 Brewing
« Reply #41 on: May 30, 2014, 08:58:08 PM »
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.
"Creativity is the residue of wasted time"
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"errors are [...] the portals of discovery"
- J Joyce