The Bar Towel

The US-05/Centennial/Chinook should be piney/citrusy. Going for something along the lines of Stone IPA.
The WY1214/Amarillo/Columbus will be citrusy/fruity, to go along with the esters that the yeast will throw. Going for something along the lines of Flying Dog Raging Bitch.

I kind of wish you hadn't told me that...that sounds like it will be an awesome brew.

Took advantage of the mild weather yesterday and did a scotch ale with some burnt orange caramel and then a weizenbock/strong dunkelweizen. Undershot the OG on the scotch ale, but then overshot on the weizenbock. Regardless, we'll have two sweet strong ales to sip on in a few weeks.

Just finished brewing in a whiteout snowstorm!

Did a Bell's Two-Hearted Ale clone.

Just bottled my Holiday ale, should be drinkable by Christmas, although I'll be saving some bottles of this for next year, should age quite well, spices aren't quite where I wanted them but still nice and tasty.

Going to try a BIAB next Saturday in hopes of having a fresh IPA to enter into SonofaBoneshaker

Bottled an IPA today, tasting good, maybe one for the boneshaker.

phirleh wrote:Bottled an IPA today, tasting good, maybe one for the boneshaker.

Right on! I've been meaning to get down to the Amsterdam to get some more... you know... strictly for calibration... hopefully before Christmas!
Roger

Lager Bore wrote:

phirleh wrote:Bottled an IPA today, tasting good, maybe one for the boneshaker.

Right on! I've been meaning to get down to the Amsterdam to get some more... you know... strictly for calibration... hopefully before Christmas!
Roger

I'll have to get some more, hopefully they'll have labels this time.

cannondale wrote:Game plan is...

10.5 Gallon Split Batch:
Target OG: 1.075
Target IBU: 70
Fermentables: 90% MO, 7% Crystal 55°L & 3% Cane Sugar
Hops: Magnum/Perle (bittering), Centennial (flavour/aroma)
First Half: Ferment with US-05, dry hop with Centennial/Chinook
Second Half: Ferment with WY1214, dry hop with Amarillo/Columbus

So I'm set to rack these to secondary, leaving big US-05 and WY1214 yeast cakes. So the natural question is...what to pitch onto those? Impy stout? Any experience on what works, and of course what doesn't work, in a belgian imperial stout? I'm leaning towards doing the same thing as with the IPA, and making a US impy stout wort, and then just splitting off onto the cakes.

Going to brew Tasty McDole's world famous Janet's Brown recipe this weekend. My Robust porter is ready for bottling, and the American Amber is ready for dry hopping.

The pipeline is back baby.

tonight i brewed:

3 lbs pislner malt
3 lbs malted wheat

2 oz French Strisselspalt (mash hopped)

pitched a bret b started

Alt Lang Syne

8# Munich I
3# Bohemian Pils
0.5# CaraMunich I
1 oz Carafa I
2.5oz Spalt (4%AA, 60 min)
1 oz Hersbruck (2.5%, 60 min)
1 oz Hersbruck - 20 min
1 oz Hersbruck - 10 min
007 yeast

OG=1.054

It's too bad I didn't have any dark Munich... and I didn't do a decoction, so I probably should have used 2 or 3oz of carafa (it's a little light).

Derek wrote:Alt Lang Syne

8# Munich I
3# Bohemian Pils
0.5# CaraMunich I
1 oz Carafa I
2.5oz Spalt (4%AA, 60 min)
1 oz Hersbruck (2.5%, 60 min)
1 oz Hersbruck - 20 min
1 oz Hersbruck - 10 min
007 yeast

OG=1.054

It's too bad I didn't have any dark Munich... and I didn't do a decoction, so I probably should have used 2 or 3oz of carafa (it's a little light).

It may not be too late if you have/can get some weyermann sinamar.

yesterday i made a bumbleberry sour

i blended 2 gallons of young wild blonde with 1 gallon of 18 month lambic. i added 2 kgs of a mix of raspberries, blackberries and blueberries.

i plan on leaving it on the fruit for 6 months

cannondale wrote:
It may not be too late if you have/can get some weyermann sinamar.

That's a good idea... and I could use any extra for a Cascadian Dark... though I'm not all that concerned about the colour.

Russian Imperial Stout, 5.25 gallons

Grain Bill: Maris Otter, Amber, Roasted Barley & Black Patent
Hops: Columbus (bittering)
Yeast: Safale S-04