Brewing this weekend

Made a real simple brew today, my first since November. Just 2-row, Columbus to bitter, and some late Pacifica additions, my first time trying them out. Will dry hop with them as well. 1.048 fermenting with US-05 and shooting for 1.006.

Originally posted by CLevar
but HD can feel free to tell me now how that (and the souring bugs) is going to destroy a recipe

Originally posted by HornyDevil

Originally posted by CLevar
but HD can feel free to tell me now how that (and the souring bugs) is going to destroy a recipe

Now why would I ever do that? BTW, although there are historical examples, smoke and sour are pretty gross. Smoke and saison? I guess it can be done, but why?

Originally posted by CLevar

Originally posted by HornyDevil

Originally posted by CLevar
but HD can feel free to tell me now how that (and the souring bugs) is going to destroy a recipe

Now why would I ever do that? BTW, although there are historical examples, smoke and sour are pretty gross. Smoke and saison? I guess it can be done, but why?

Because I want to rustle your jimmies, and because I have other, more traditional saisons currently fermenting and wanted something different, and because smoke has been scratching a beer itch for me lately.

Seems like this beer is going to be 3 for 3.

The BoPils has been put to bed in the lager fridge. I’m kinda excited to see how it turns out. Wish it finished as fast as an ale.

Just found out that a local cooper has a large range of barrels which they chop up and are happy to give bits to homebrewers. Apparently there are all kinds of barrel, including things like 50 year old whisky. The barrels also seem to often have quite a lot of spirit left in them (as much as a couple of gallons), which the guys working there aren’t interested in (they just let it pour on the floor). So I think I’ll bring a jug too.

So I’ll probably brew something that would be good in a range of barrels. Maybe a barley wine or an imperial stout. Exciting.

Just wrapped up a saison. Was shooting for a 12 gallon batch (10 finished), but efficiency was higher than usual, so ended up with a couple of extra gallons. OG ~1.039, 5.5 gal on 3711, 5.5 gal on 3724, 2 gal on Brett Trois (for the hell of it). Pacific Jade and Motueka hops (all late/whirlpool) for estimated IBU of ~32. Grist was ~70% pils with the remainder split between malted wheat and oats with a bit of acidulated for pH adjustment. Looking forward to the direct comparison between 3711 and 3724.

Working on a Belgian speciale with habaneros for next weekend. Want to use the Bastogne yeast while in season and do a moderately malty/hoppy amber with habanero added after fermentation.

Going to be finishing off 2bbls of peated old ale with MatSciGuy tomorrow. We will be putting into a barrel sometime next weekend.

Originally posted by Cliff
Vienna lager. Equal parts vienna and munich with a bit of pils. Giving dry lager yeast a shot for the first time.