I need to hold off on my dry hopping for a while because my DH have been oxidizing and age into a soupy taste in a matter of a few weeks. I’m hoping my new stainless fermenter will allow me to transfer under pressure.
Well, today is pretty much a day for me to look through my brew stuff and daydream of “brew endeavors”… Keg kicked a few days ago… Fermenters are sitting upside down…
I’ve made a list, both of what ingredients and what to brew… This coming W/E I’ll brew an IPA since it’s what I have on hand to make… Mid January, I’ll take a trip down to NB… My yeasts are about past their life cycle… Time for fresh packets…
Start off with a small simple lager. Then follow with 4 more lager varieties… Then to tweak my common ale… That should keep me busy into spring…
I wonder if any of you plott and scheme like this…?
Sneezles61
There you can see how my lids are modified… It would have been a very nice job had I an oxy-acetylene set up…
I even cut the pick up tube off so it can’t suck everything out of the fermentor
Sneezles61
Brewed an 8 Gallon Batch a few days back.
5 Gallons - Rye IPA
3 Gallons - Black Rye IPA (additional 15 min boil, steeped grains, corn sugar, more hops)
0.50 oz Citra (AA 12.6%, Pellet) 20 min, 11.2 IBU
0.50 oz Mosaic (AA 12.4%, Pellet) 20 min, 11.0 IBU
3.50 oz Citra (AA 12.6%, Pellet) 0 min, 0.0 IBU
3.00 oz Mosaic (AA 12.4%, Pellet) 0 min, 0.0 IBU
4.00 oz Citra (AA 12.6%, Pellet) dry hop (half @ high krausen, half @ kegging)
7.70 oz Mosaic (AA 12.4%, Pellet) dry hop (half @ high krausen, half @ kegging)
Brought a brown ale kit to my brother’s for the holidays. Unfortunately he got a new induction stovetop and his biggest pot was 8 quarts. It is a real education using someone else’s equipment to make your brew. We managed but stirring that last bit of DME in the small volume and not boiling over was a challenge as the wort was supersaturated
We finally got a pathetic dusting, but at least it’s not rain and fog like we had most of Christmas week . This weekend I’m brewing up my Nugget Nectar clone, and the following weekend will be Zombie Frost. I should have gotten one in this week while I was off, but too hectic of a schedule of events and travel.
Gravity of my basic IPA is at 1.014… So it’s time to dry hop… In one fermenter I put 2 oz each citra and Ekuanot… The other, I put a whole grocery bag of centennial cones my cousin picked… Really had to push them down to get it all to fit…
I let it all sit at room temp until Tuesday…
Sneezles61
Looks interesting…Way to much grain for my system and efficiency. Curious how the color comes out too. Keep us posted. Always tweaking my irish red recipe.