BeerBorg

just bottled 5 gal American Wheat with Galena hops. smelled very interesting.

interesting good, or interesting bad?

Finally got to brew tonight. Been too long. Nothing fancy....just my 2nd go-round with the White IPA Spring Seasonal. This time, though, I'm using Belgium Saison yeast.


Rick

I bottled a Mod of the old MrB OVL last Sunday. Checked the bottles today and they are already hardening. First batch I brewed since end of March so I'm stoked.

Bewitched Amber is up next.

philm00x wrote:interesting good, or interesting bad?

i think it smells good, swmbo not so much. just no one scent forward you know? it's got a citrusy aroma, but i can't say that smells like any one fruit. t-minus 2 weeks, and counting.

Interesting... I bottled a Saison I made with 100% Pacific Gem hops. To use them because I had no idea what to do with them.

It also was interesting... I will see what I think when it conditions.

Interesting is like if you imagine a bunch of Fuggles mixed with a large amount of crushed blackberries, with saison spices on top interesting...

Bottled up 2.5 gallons of 3rd generation Johnny Silk's ESB (ol' MB recipe)...I obviously really like it to keep brewing it but got 14 22 oz bottles with one .5L trub. Gonna brew a batch and pour over the yeast cake in the LBK...any suggestions from the borg would be greatly appreciated especially if your suggestion is an old MB recipe since I still have months worth of refills. Let me know and thanks in advance.

L8r T8r

Brewing a 5 gallon AG German Pilsner today. Going with only Pilsner with a little carapils and acid malt. And going to only use German Saphir for all the hop additions. The mash in going as I type!!

Kegged 5 gallons of Stone Levitation. Brewed 6 gallons of Stone Sublimely Self-Righteous and put on 1/2 the yeast cake.

i brewed a weizen

Brewed up a Lagunitas Hop Stoopid clone; I based on this recipe I saw. I scaled it to all grain pale & Maris otter malts for an LBK, so I used almost 5oz of hops.

I started an experimental batch of a pseudo sour beer. A "Dark Kriek" of sorts. I don't want to spend a year making it or buy a carboy, so I just started with a sour mash of 3# pale malt, 1/2# flaked barley, and 1/2# flaked wheat and 1/8# Special B. I just let it get to the level of sourness I felt would be good as best as I could judge. Added a bit of D-180L until it tasted the way I wanted from a dark fruit standpoint as best as I can guess (I have enough experience to guess pretty good even though it's sweet wort), brought it to a boil, and then used 12IBUs of Tettnanger for bittering which I think will be plenty. I'm going to add tart cherry juice as a feeding after high krausen. Pitched it on a partial yeast cake of the Bella saison I've been using for everything the last few months.

Won't be as complex as a real sour fully fermented with bugs, but it hopefully will still do, and it won't infect my LBK with lacto, and it won't take a year.

Currently conditioning an Orange Pils. Will be brewing a Dark Forest Stout hopefully this week. I also have a Blue berry hard cider lined up and still deciding on if I am going to do a cucumber beer or not.

currrently drinking up supply before departure.

Yesterday I brewed up my first batch in several months. I wanted to do something quick and easy, so I did a 10 min boil of Citra hops in Robust LME, then stirred in a can of Diablo IPA (just using up stuff I had sitting around), and dumped in a packet of Safale-05. It's already fermenting like crazy, and the boyfriend said the wort smelled amazing yesterday (his exact words were "That smells intoxicating! This might be your best one yet!" Not that you can really tell from the smell of the wort what the beer will be like... but we did like the Citra hops aroma!) so I'm hoping to havea decent IPA in 6 weeks or so, just in time for marathon season!