Just put a clone of Stone’s Ruination IPA to bed a couple of hours ago. Mostly 2-row + 1 lb of Munich to an OG of ~1.086, Columbus for bittering to ~95 IBU’s, and then Centennial for flavor and aroma for a total of ~105 IBU’s; US-05 to ferment. Will dry-hop in keg w/ leaf Centennial once ready to package, about a month from now.
Didn’t brew but did take advantage of Black Friday to bottle two batches: NB’s Kiwi Express and a brown ale based on the Nutcastle recipe from Brewing Classic Styles.
Gonna fire mine up tomorrow for another 5.5 gallons of single/pater bier,
85% bohemian pils, 15% belgian wheat, bittering with spalter and finishing with hallertauer and saaz.
The seasonal 3864 unibroue yeast. And a # of honey when the krausen falls should put me at 1.045, should finish ~1.004 for ~5% treat. :cheers:
Brewing a pale ale tomorrow. My belma hops I wanted to try have not arrived yet so I’ll use centennial and some amarillo for aroma/flavor and dry hop with 2 oz of belma.
I kegged a red saison and winter warmer for the holidays today so I need something hoppy as well
I did not brew but I did bottle a batch. I am going to give my sister a case of Hacker Pschorr clone, which I guess I will call Hack Daddy, because I can’t get any more clever than that. I thought about kegging my half, but decided to save the keg for a full batch. So I bottled 2 cases.
Also hooked up the hose and tried out my Sunny Day Cream Ale in the keg. Pretty good, but I turned up the C02, wasn’t carbed enough. Falconers Flight at low dose.
Just finished a hoppy black ale with centennial and cascade. What a long day, phone calls, people stopping over, the damn dog…and now my reward, kicking back and relaxing with a glass of homebrew.
Denny’s BVIP will be on the agenda for tomorrow, as well as , bottling a 90-shilling and Chimera IRA. Then, I’ll have to figure out what to brew on Dec. 2nd at the next club meeting.
An belma american pale ale. 1.060, 50 ibus, five oz throughout the boil, will dry hop with a couple more. Us05 harvested yeast
And a chocolate milk stout, 1.061, williamette at 60 and 30, bittersweet chocolate and unsweetened chocolate and a pound of lactose. S04 harvested yeast.
Not this weekend. But, I did bottle a 5-gallon batch of my Straw Dog Kolsch. Hope it turns out ok, as I noticed sulfuric smells during fermentation. That was a first.