Who's brewing this weekend
#1
Posted 20 November 2009 - 03:14 PM
#2
Posted 20 November 2009 - 03:38 PM
#3
Posted 20 November 2009 - 03:54 PM
#4
Posted 20 November 2009 - 03:57 PM
How's as in How is brewing this weekend? Brewing this weekend is awesome. I am excited.I just crushed up my grain bill for another rendition of a Belgian IPA. I am going to brew this one tomorrow and planning to use Chinook for bittering, Willamette and Cascade blended for flavor and aroma. Ferment with 3522. The last one I brewed two weeks ago is done with primary Magnum Saaz and Amarillo so I am just replacing the hops in this one. Grain bills are the same. Cheers everyone and hope the weekend is a mashing good time.Can I get a mod to change How's to Who's before the comptroller of teh engrish gets me?
#5
Posted 20 November 2009 - 03:58 PM
Done.And I mashed in my bock 30 minutes agoCan I get a mod to change How's to Who's before the comptroller of teh engrish gets me?
#6
Posted 20 November 2009 - 03:58 PM
#7
Posted 21 November 2009 - 09:11 AM
#8
Posted 21 November 2009 - 09:32 AM
#9
Posted 21 November 2009 - 09:45 AM
#10
Posted 21 November 2009 - 10:11 AM
#11
Posted 21 November 2009 - 10:29 AM
#12
Posted 21 November 2009 - 11:18 AM
What yeast? Sounds tasty.Brewing a British warmer today, beautiful here in Kansas. Still need to raid the hop freezer before I know what the additions will be. everybody!Finally getting a break from making pilot batches for the brewery. Brewing up my 4th annual Xmas Belgian. It's somewhere between a Dubbel and a Dark Strong with generous amounts of D2 candi syrup and moderately spiced with cinnamon, nutmeg and allspice. With large pitching rates, rather cool fermentation and gelatin finings, it will be more than ready by late December.
#13
Posted 21 November 2009 - 12:19 PM
Every year I try a different yeast. Last year was 3787 but I felt that the intense spiciness clashed with the Xmas spices. This year I will use 1762 which is much cleaner (almost too clean for a Belgian strain) but it has been the best yeast for my Dubbel and Dark Strong recipes. The dark fruit characters and strong maltiness allow for a cleaner fermentation profile, and as gravity increases so does fermentation character so it comes together nicely.This particular recipe hits 23 SRM and would only be 10 SRM without the D2 syrup (which is 160L!). There is a touch (under 5%) of special B but the recipe is otherwise base malt. The syrup adds a really interesting dark fruit character that I like, and gives it that deceiving "it doesn't taste this dark!" quality that I get when I drink a Rochefort or Westvelteren(*sp). Can't wait, it'll be the best Xmas ale yet. I say that every year :crybaby:Good luck with the British Warmer. In the spirit of Sammy Smiths?What yeast? Sounds tasty.Brewing a British warmer today, beautiful here in Kansas. Still need to raid the hop freezer before I know what the additions will be. everybody!
#14
Posted 21 November 2009 - 12:25 PM
#15
Posted 21 November 2009 - 02:28 PM
Nice work on that Belgian Seasonal, may have to try one of those before we run out of winter. I think you are right with your yeast selection for that beer. 3787 is my go-to yeast because I like spicy tripels, but I really love WL510 which I find almost too clean for a belgian yeast, go figure.My warmer is boiling right now. No real inspiration for this one other than I have a big pitch of my favorite yeast (WL Premium Bitter) and I wanted something bigger and spicier for the season. FWH was Bravo, Styrians, and Saaz. Gonna follow up with various additions of those, not measuring just tossing in by the handful Also a couple spice additions: cardamom seeds, cloves, juniper berries, and black peppercorns, with a couple pinches of sea salt will go in at 20-15 min as well as a generous centennial flameout addition, not british but will add to the pineyness I'm looking for. Preboil was 1.064 and I plan a sugar addition at high krausen depending what I end up at. Happy brewing everybodyEvery year I try a different yeast. Last year was 3787 but I felt that the intense spiciness clashed with the Xmas spices. This year I will use 1762 which is much cleaner (almost too clean for a Belgian strain) but it has been the best yeast for my Dubbel and Dark Strong recipes. The dark fruit characters and strong maltiness allow for a cleaner fermentation profile, and as gravity increases so does fermentation character so it comes together nicely.This particular recipe hits 23 SRM and would only be 10 SRM without the D2 syrup (which is 160L!). There is a touch (under 5%) of special B but the recipe is otherwise base malt. The syrup adds a really interesting dark fruit character that I like, and gives it that deceiving "it doesn't taste this dark!" quality that I get when I drink a Rochefort or Westvelteren(*sp). Can't wait, it'll be the best Xmas ale yet. I say that every year :crybaby:Good luck with the British Warmer. In the spirit of Sammy Smiths?
#16
Posted 22 November 2009 - 07:50 AM
#17
Posted 22 November 2009 - 05:48 PM
#18
Posted 23 November 2009 - 10:57 AM
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