BeerBorg

Just finished another successful brew day. First time with Cashmere except for a small charge of a hop shot at 60. Hit all the numbers just about dead on. I'll probably use this recipe for a number of other hops I've not yet tried yet as a baseline for many of them.
Screwy's ezRecipe has been a huge help in getting me really close to my PH and he's been very open to suggestions.
It poured and thundered throughout the brew day but as I brew outdoors under a huge cover, all was good and it kept me cooler.

I'm making a "Dandelion Patersbier", just Pilsner + some of the candi syrup I made, and a little bit of Sterling hops. I mashed medium body instead of light body since I'm adding sugar to an already low OG beer to replace some malt. I'm going to use Abbey and ferment cool instead of warm. I have heard it actually kicks out more tropical fruit esters when cooler, so I figured I'd try it, and I've got something like 7 packs of that stuff so why not.

Kegged up the K2 Vienna Lager (used Kolsch yeast cake=K2) put the Carbonation Lid, https://www.amazon.com/Ferroday-Carbona ... pons&psc=1 , on the keg set at 12 psi into the kegerator, and will take a growler of perfectly carbonated beer to HBC meeting tonite for some feedback then leave it for 3-4 weeks to lager and clear before I pour another. Also racked the American Wheat, 5.5 gal. onto 2.5 lbs frozen, crushed pineapple chunks for HBC June meeting, everyone participating using same American Wheat and a different fruit. Both of these were brewed at Big Brew Day.

I bottled tie Citra/Eureka! hopped session IPA. I did not dry hop it. It didn't need it. The Eureka! hops are nuts. It smells like a pine forest full of hipsters on 4/20, who are drinking grapefruit juice, and are carrying a few garlic cloves to ward off vampires.

The flavor is also very intense, pine/resin, grapefruit, tropical fruit salad, a bit of garlic/onion, and it's all *in your face*. There is malt in there somewhere, but I don't know where it is.

Maybe it will mellow a little bit with some age. I actually wouldn't mind if it did a little bit and let a little bit of malt through. I know... heresy!

That's quite the description! I remember my only use with it was alot of green pepper. It wasn't bad, just not great. Think I still have some laying around somewhere.
And, garlic doesn't do anything to vampires anymore.

Beer-lord wrote:That's quite the description! I remember my only use with it was alot of green pepper. It wasn't bad, just not great. Think I still have some laying around somewhere.
And, garlic doesn't do anything to vampires anymore.

I've gotten green pepper in Equinox (Equinot now?) hops.

This is the first time I've used Eurika. Getting garlic/onion (sulfur like things), but not green pepper.

Sorry mash, got my e-hops mixed up there. Shhh, please don't tell anyone I failed a hop test!

I brewed an ESB, recipe I've used before because I like it, with Styrian Goldings instead of Fuggles, but that isn't a bad thing.

Kegged a sour Saison … Sorta emergency kegging situation

mashani wrote:I'm making a "Dandelion Patersbier", just Pilsner + some of the candi syrup I made, and a little bit of Sterling hops. I mashed medium body instead of light body since I'm adding sugar to an already low OG beer to replace some malt. I'm going to use Abbey and ferment cool instead of warm. I have heard it actually kicks out more tropical fruit esters when cooler, so I figured I'd try it, and I've got something like 7 packs of that stuff so why not.

I bottled this. It did have some pear and tropical/citrus like esters. It was totally clear, and it's going to be brilliant yellow and look like it's namesake I think.

Brewed a hop blonde today, I made this before and liked it and cheap and easy.

Brewing a Scotch Ale (60).

Kegging what I refer to as HoppySan..
Warrior first wort hop then all the other
additions are Sorachi Ace, which I find dericious!
Est ABV 6.9..came in at 7.8%...

Brewed up my wife's favorite...a Chocolate Coffee Porter this morning except I forgot the Cocoa Powder at the end of the boil. There is no substitute for that...she will now only have a Coffee Porter once I add the cold brewed coffee before serving. It's still an awesome beer, a great Robust Porter by itself.

Once I clean a couple of kegs, I'll keg a stupid easy cider and a pale ale (it was supposed to be an IPA, but efficiency sucked as usual).

Next weekend, I'll probably try to start an IPA (I'll either use more grain or add some extract to make up for my poor efficiency).