What're you brewing right now?

Derek · Post by **Derek** » Mon Jun 30, 2014 1:01 pm

I brewed a couple ales, high efficiency on both, so they're a little stronger than I intended for the summer.

6.3% American Wheat, 50% Wheat, 50% Vienna, tons of cascade, dry-hopped with Citra.

6.8% IPA, 95% ESB, 5% Crystal 60, lots of Chinook, finished with Zeus, dry-hopped with Simcoe.

The wheat was very citrusy, so I wanted a lot of pine from the IPA, but it's a bit more 'dank' than I had hoped.

I usually do a hefeweizen for the summer, but my LHBS doesn't carry Wyeast anymore and I was sitting on pounds of hops, so I did an American Wheat instead. Extremely hazy without a protein rest!

grub · Post by **grub** » Wed Jul 02, 2014 12:12 pm

in continued preparation for the Great Move of 2014, blended and bottled 11gal of gueuze, bottled 10gal of old ale, and 4gal of imperial saison (the remaining 6gal dosed with 4-5# of cherries). Also emptied a dozen carboys into stainless. two left to keg this week, and all my (20+) carboys will be officially empty.

of course, the downside is that i have another 11 cases of bottled beer that i need to move now, but the cool bit is that I know have 1.5x as much homebrew as commercial in the cellar.

Derek · Post by **Derek** » Thu Jul 03, 2014 10:47 pm

grub wrote:in continued preparation for the Great Move of 2014, blended and bottled 11gal of gueuze, bottled 10gal of old ale, and 4gal of imperial saison (the remaining 6gal dosed with 4-5# of cherries). Also emptied a dozen carboys into stainless. two left to keg this week, and all my (20+) carboys will be officially empty.

of course, the downside is that i have another 11 cases of bottled beer that i need to move now, but the cool bit is that I know have 1.5x as much homebrew as commercial in the cellar.

WOW! That makes my moves seem rather tame. Best of luck...

grub · Post by **grub** » Fri Jul 04, 2014 7:48 am

Derek wrote:WOW! That makes my moves seem rather tame. Best of luck...

it'll be alright... i'm really only moving the beer myself, movers can handle the rest. hoping that between pickup+trailer I can get all 48ish cases + 4 fermenters + 10ish kegs down in one trip. It's only a 1.5hr drive, so nowhere near the hassle of a cross-country move.

atomeyes · Post by **atomeyes** » Fri Jul 04, 2014 8:51 am

grub wrote:It's only a 1.5hr drive, so nowhere near the hassle of a cross-country move.

moving further into the stix?

grub · Post by **grub** » Fri Jul 04, 2014 9:39 am

atomeyes wrote:moving further into the stix?

yep, Brantford. rental initially while we find something in the area to buy.

atomeyes · Post by **atomeyes** » Fri Jul 04, 2014 5:23 pm

grub wrote:
atomeyes wrote:moving further into the stix?
yep, Brantford. rental initially while we find something in the area to buy.

my wife's hometown. we're there every few months.

buy in Paris if you can. beautiful homes.

matt7215 · Post by **matt7215** » Sat Jul 05, 2014 7:10 pm

matt7215 wrote:5 gallons

9 lbs 2 row
1 lb sugar

1 oz spalt select (cube)

Jeremy's saison blend

should make a simple summer beer

this is drinking well!

ritzkiss · Post by **ritzkiss** » Sat Jul 05, 2014 7:13 pm

Getting two done this weekend - a lambic and a gose with applewood smoked sea salt. Ran out of rice hulls so not sure how the gose is going to go tomorrow…

J343MY · Post by **J343MY** » Sat Jul 05, 2014 8:53 pm

matt7215 wrote:
matt7215 wrote:5 gallons

9 lbs 2 row
1 lb sugar

1 oz spalt select (cube)

Jeremy's saison blend

should make a simple summer beer
this is drinking well!

wow, you're drinking that already?

matt7215 · Post by **matt7215** » Sat Jul 05, 2014 10:13 pm

J343MY wrote:
matt7215 wrote:
matt7215 wrote:5 gallons

9 lbs 2 row
1 lb sugar

1 oz spalt select (cube)

Jeremy's saison blend

should make a simple summer beer
this is drinking well!
wow, you're drinking that already?

11 day primary, 3 days of bottle conditioning

The yeast was very active and ripped through fermentation

atomeyes · Post by **atomeyes** » Sun Jul 06, 2014 8:44 am

brewed my belgian blonde yesterday.

7% acid malt
7% flaked wheat
rest is pilsner

el dorado and falconer's flight for hops (primarily whirlpool).
brett brux trois as the yeast.
debating on adding brett Custersianus to secondary to add a twist.
will rack on rhubarb.

matt7215 · Post by **matt7215** » Sat Jul 12, 2014 9:10 am

10 gallons of Old Ale today (parti-gyle)

15lbs Marris Otter
2lbs 2 row
.75lbs Roasted Barley
.5 lbs Melanodin
.5 lbs Carafoam

the big batch from the first runnings will get 2.5 oz of Northern Brewer @ cube and will be oak aged in secondary

the smaller batch will just get an oz of Northern Brewer @ cube and should be bottle conditioned in about 14 days

icemachine · Post by **icemachine** » Sat Jul 12, 2014 9:50 am

Going to give this a go today with a few substitutions - Raw wheat instead of flaked and Chocolate wheat instead of Carafa II

https://byo.com/stories/issue/item/1960 ... ck-witbier

Derek · Post by **Derek** » Mon Jul 14, 2014 6:29 pm

grub wrote: it'll be alright... i'm really only moving the beer myself, movers can handle the rest. hoping that between pickup+trailer I can get all 48ish cases + 4 fermenters + 10ish kegs down in one trip. It's only a 1.5hr drive, so nowhere near the hassle of a cross-country move.

My London to Toronto move was the worst... lots of homebrew I had to move myself (though nowhere near as much as you). I think I traded you a bottle from every batch I had moved at that time.

For the BC move I put a hold on the homebrewing and was actively drinking down my cellar... then I just paid someone to move the rest.

I'm from Cambridge, but never really spent much time in Brantford. Paris is a charming little town, but I'd be more inclined to move somewhere rural. Since the 403 went through, you can get out of some of the country area's fairly quickly. I thought somewhere around Jerseyville might be nice (I considered applying for a job in Hamilton). I use to ride the railtrail through there all the time...