BeerBorg

Bottled up the small batch Old Ale I brewed. Got me a case of Bombers, 2 long necks to sample early on and a full hydro sample...I'll call that a win.

Had a bunch of Oak Smoked Wheat laying around still, so to use it up I brewed myself another Grodziskie like beer with a 65% Viking Oak Smoked wheat/35% Viking extra pale malt ratio. Used the rest of my European Provoke hops in it. So it's an oaked smoked wheat. Or Oaked Polish Champaign as such.

mashani wrote:Had a bunch of Oak Smoked Wheat laying around still, so to use it up I brewed myself another Grodziskie like beer with a 65% Viking Oak Smoked wheat/35% Viking extra pale malt ratio. Used the rest of my European Provoke hops in it. So it's an oaked smoked wheat. Or Oaked Polish Champaign as such.

That sounds pretty interesting. Nice way to use things up.

Bottled up the small batch Imperial Stout, finished right around where I wanted it at 1.028 for about 10% abv. Sample tasted amazing, rich, complex, yet smooth. Everything nice and balanced, the malt, the roast, the hops, the oak and vanilla didn't really stand out but that's how I wanted it, just for them to add to the complexity and compliment the beer.

I brewed up another 1G of Hard Cider this morning. I haven't been brewing as much due to having a decent stockpile of homebrewed beer, which doesn't sound like a bad thing. However, I need to do most of my brewing in the winter/spring due to the cooler room temperatures. Otherwise I have to put the fermenter in a big insulated bag and change out ice bottles every day and that's not hard but just more work involved keeping the temp down in the mid 60s.

I bottled my Octoberfest.

Brewed a 5.5 gallon batch of Dry Irish Stout that was just Viking Pale Malt, Roasted Barley, some Briess Special Roast to give it a bit of a toasted sourdough twang, and Fuggles. S-04.

Kegged the Oatmeal Stout for Saint Patrick's Day. Tastes good, maybe a little light in color. Yesterday I kegged a Rye Amber. I brewed both on the same day about three weeks ago.

Bottled my Grodziskie. Carbed the snot out of it since it's "Polish Champaign" as such. Hope my bottled don't blow up.

Cold crashed a batch of Irish Stout, next to cold crash is Irish Red Ale, followed by Nong IPA, and bottle my Nong Cider ... yeah, got busy this year....

Brewed a DIPA that isn't a DIPA but just an IPA.
Men in Black IPA up later this week if I can take some time off.

Brewed today. Don't know what to call it kind of thing except maybe a East Coast PA .5 magnum @60, 1 oz citra @ 5 mins, and 2 oz citra and 1 oz cascade whirlpool, 2 packs of 05 @ 64. will dry hop with 2 oz cascade and 1 oz citra. Will see what I get on this.
Didn't go smooth as planned, but 82% kettle efficiency on this. Right at the end of boil I got a bunch of company that were ready to drink. I try to plan my brewing early weekdays for that reason, but I guess Friday is out now too.

First batch of the year. It's a pale ale for our club's bourbon barrel that will get filled in about 4 weeks.

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That’s different. A pale ale bourbon beer.
Wanna know what that’s like when done.


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Beer-lord wrote:That’s different. A pale ale bourbon beer.
Wanna know what that’s like when done.


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This will be our 3rd barrel aged beer. The first was a RIS, second was Scottish strong ale. Now the pale ale.

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Saturday I brewed a Irish Honey Red Ale, a 5G Extract w/steeping grains recipe from Down the Hall Homebrew. C&P from their site-Our Irish Red Ale features honey malt to provide a bit of honey flavor to the finished beer, and roasted barley to provide a deep red color and a hint of roast. It smelled pretty good while brewing and while it took the yeast some time to get going, the double bubble airlock is bubbling away now.

I had a little issue with my electric stove, as I brought the water up to temp and steeped my grains, and then turned it up to bring the wort to a boil, before adding the extract. I was thinking that it should have been boiling by now, so when I checked the temperature, it hadn't rose much at all. Apparently that element has issues sometimes, so I switched to a different element on the stove and continued on. I also used my hydrometer for the first time, I took the reading before adding the yeast, which was just a little higher than what they said it should be in the recipe. Now to wait until it's done and check it again before I bottle the beer.