Whatís brewing?

Reads 659 • Replies 14 • Started Wednesday, December 18, 2013 11:30:13 AM CT

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joeneugs
beers 5486 º places 222 º 19:09 Tue 1/7/2014

10 gallons of a hoppy session saison (NOT a Belgian IPA!)

 
bitbucket
beers 2165 º places 63 º 19:35 Tue 1/7/2014

Originally posted by bitbucket
Brewing: Nothing

Fermenting:

Leeís Harvest Ale clone. This will be sitting in the fermenter for quite a while yet.

Jadwega clone. This is still actively but somewhat slowly fermenting. Iím guessing I can add another quart of honey in a couple of weeks?

Jadwega still coming along slowly, havenít added more honey yet.

Baltic Porter and a Mild this weekend.

 
eelbasher
beers 285 º places 6 º 21:12 Tue 1/7/2014

Originally posted by eelbasher
Chocolate brown boiling now


Fermenting with WL 001...and the smallest krausen on a fermenting beer Iíve brewed! Only about 1/2?! Bubbling away and looks good. Caleb, howís that coolship sour going?

 
CLevar
places 20 º 21:45 Tue 1/7/2014

Originally posted by eelbasher
Originally posted by eelbasher
Chocolate brown boiling now


Fermenting with WL 001...and the smallest krausen on a fermenting beer Iíve brewed! Only about 1/2?! Bubbling away and looks good. Caleb, howís that coolship sour going?


Barrel is not where I can check on it regularly...but Levi says that "It smells like win". I trust his assessment.

As far as the samples I had at lab go, they fermented out really well, and the populations (based on simple plating, no characterization) in them changed drastically over time (no surprise there). What I thought was neat though, was how much daily aeration (a 5 second or so vortex 1x per day) or not drove differences in aroma profile; The non-aerated sample was very cheesy, funky, etc, whereas the aerated sample went quite acetic. Again, no surprise there, but it did highlight the importance of keeping O2 out of fermented sour.

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