What's On Deck 6/19 - 6/21
#1
Posted 18 June 2015 - 08:19 AM
#2
Posted 18 June 2015 - 08:25 AM
Hefewiezen today for the masses on 7/4.
1.053
IBU12
50% Red Wheat
45% Pils
5% Carapils
Single infusion mash @150F
Santiam @60 for 12 IBU
WY3068
#3
Posted 18 June 2015 - 08:48 AM
Got Rye IPA conditioning a German pils lagering... both for my wife's bday party in mid July. Gonna do a tripel in the Zymatic tomorrow.
#4
Posted 18 June 2015 - 08:51 AM
and we all know your wife dig's the Rye for her Birthday
#5
Posted 18 June 2015 - 08:59 AM
All my fermenters are full! Kolsch and Alt are on their way down in temp for conditioning. German pils is fermenting away at 50. This will fill up the keg fridge until the end of July. Hopefully I'll have a Belgian Golden Strong or MLPA in the works by then.
#6
Posted 18 June 2015 - 09:15 AM
can't decide what to brew, ackkkkk!
#7
Posted 18 June 2015 - 10:02 AM
and we all know your wife dig's the Rye for her Birthday
And every other day!
#8
Posted 18 June 2015 - 10:47 AM
A guy could have worse problemscan't decide what to brew, ackkkkk!
#9
Posted 18 June 2015 - 11:03 AM
can't decide what to brew, ackkkkk!
Do you have anything on tap?
#10
Posted 18 June 2015 - 11:13 AM
Do you have anything on tap?
just put a dry stout in keg last night, Steam Beer from fall is still surprisingly good
#11
Posted 18 June 2015 - 11:17 AM
With the oppressive heat here, a Saison is in order
#12
Posted 18 June 2015 - 11:40 AM
Saison. My Summer go-to.With the oppressive heat here, a Saison is in order
#13
Posted 18 June 2015 - 11:44 AM
Yeah I'd go saison or pale ale.
#14
Posted 18 June 2015 - 11:48 AM
I'm kinda here as well. I would like to try a Gose but seems complicated. There seems to be a bunch of different ways to do it though.can't decide what to brew, ackkkkk!
#15
Posted 18 June 2015 - 12:15 PM
what ingredients do you have on hand?can't decide what to brew, ackkkkk!
#16
Posted 22 June 2015 - 02:26 PM
I'm kinda here as well. I would like to try a Gose but seems complicated. There seems to be a bunch of different ways to do it though.
I thought the kettle souring method was super easy. I used 0.5 oz of pink sea salt and 0.5 oz coriander for a 5 gallon batch. I'm re-brewing this one over the 4th of July holiday and will increase the amount of both this time around.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users