Barley wine in the fermenter. 1.094.
Who's Brewing? March 11-12 edition
#1
Posted 12 March 2017 - 09:07 AM
#3
Posted 12 March 2017 - 09:38 AM
That was a BIG barleywine Armagh. Your arms must be sore.
My strength is that of ten because my heart is pure.
#4
Posted 12 March 2017 - 09:51 AM
#5
Posted 12 March 2017 - 01:14 PM
#6
Posted 12 March 2017 - 01:29 PM
Maybe later this week, when it warms up a bit. Some kind of pale lager.
Waiting on a wake-up stirplate starter of 34/70 slurry to get going.
#7
Posted 12 March 2017 - 06:15 PM
I'm mashing the third 5 gallon batch of barleywine for my multi vessel solera project that I'm starting this year.
I originally wanted to be able to do today's as a 10 gallon batch, but I don't have the kettle space for the boil down necessary. For the first two batches, I went from 9.5-10 gallons down to 5 gallons after a multi hour boil. The first batch came out at 1.134 and the second batch at 1.124.
For this batch, I'm experimenting some by adding more grain and doing a thicker mash so that I hopefully don't have to boil as long as I have been. I've got enough base grain, so I don't feel bad for wasting it. I'm hoping to be able to do this as a no sparge and a much shorter boil.
I hope to be able to do a fourth batch of the barleywine so that I have 20 gallons to work with. I'm using Sanke kegs for my storage vessels, so I want to make sure that I can fill it to the brim before putting the spear back in for long term storage. I will do this once a year for the next three years to get up to three sanke kegs, and I'll do a pull from the oldest sanke, and then do a cascading refill. The fourth year I should only have to brew 5 gallons, which will be nice, but these first three years will be 20 gallons each year!
#8
Posted 13 March 2017 - 05:16 AM
#9
Posted 13 March 2017 - 10:12 AM
I know it's not the 11th or 12th, but I might try to squeeze in a brew after work today. Just depends on if I have to cook dinner tonight....and how much the wind is blowing.
#10
Posted 13 March 2017 - 10:24 AM
#11
Posted 13 March 2017 - 10:26 AM
I am currently debating brewing tomorrow during the big snow. I will be working from home so I could squeeze it in just not sure what to brew.
A nice Amber with Mosaic, Cascade and Amarillo.
#12
Posted 13 March 2017 - 10:52 AM
A nice Amber with Mosaic, Cascade and Amarillo.
I brewed a Mosaic and Amarillo beer yesterday so I will have to choose something different.
I may just do a citra pils!
#13
Posted 13 March 2017 - 11:00 AM
I brewed a Mosaic and Amarillo beer yesterday so I will have to choose something different.
I may just do a citra pils!
Something about the Mosaic/Amarillo thing that's on my taste buds right now that's why I made the suggestion, Great Minds
#14
Posted 13 March 2017 - 11:02 AM
Something about the Mosaic/Amarillo thing that's on my taste buds right now that's why I made the suggestion, Great Minds
I had not brewed much with Amarillo since I had a bad batch. Got a fresh # this year and decided that it had to be done. Skipped the WP addition on this one and instead added 3oz to the fermenter and pumped the wort in a bit warmer and let that "steep" till it cooled to pitch. Fingers crossed.
#15
Posted 13 March 2017 - 11:36 AM
I had not brewed much with Amarillo since I had a bad batch. Got a fresh # this year and decided that it had to be done. Skipped the WP addition on this one and instead added 3oz to the fermenter and pumped the wort in a bit warmer and let that "steep" till it cooled to pitch. Fingers crossed.
Wow, please keep me/us posted.
#16
Posted 13 March 2017 - 01:15 PM
citra pils!
#17
Posted 13 March 2017 - 01:46 PM
Looks like next week for me; my resurrection starter of 34/70 is now going full-tilt.
Next week may be a double brew week, with 34/70 as the yeast du jour for each batch. Either 2 lagers, or 1 ale and 1 lager batch.
#18
Posted 13 March 2017 - 03:35 PM
Yeah not everyone seems to love the idea. I think people get caught up in names where a Pils should not have Citra but nothing really stops you from doing it other than tradition and things like the BJCP. I will measure out the grain and mill it tonight before the storm hits and hops will be a game time decision. I also have some motueka and saaz I could use. Still up in the air.
#19
Posted 13 March 2017 - 03:57 PM
I'm all for experimenting but when it comes to certain styles I try to stay inside the lines. I actually love all of the options and flexibility we have but I don't exercise it everywhere. I'm sure it will be good but I would have a hard time referring to it as a pilsner. Keep us posted on what you do.Yeah not everyone seems to love the idea. I think people get caught up in names where a Pils should not have Citra but nothing really stops you from doing it other than tradition and things like the BJCP. I will measure out the grain and mill it tonight before the storm hits and hops will be a game time decision. I also have some motueka and saaz I could use. Still up in the air.
#20
Posted 13 March 2017 - 04:15 PM
I'm all for experimenting but when it comes to certain styles I try to stay inside the lines. I actually love all of the options and flexibility we have but I don't exercise it everywhere. I'm sure it will be good but I would have a hard time referring to it as a pilsner. Keep us posted on what you do.
Okay I will call it a lager ☺ï¸
So far grain is measured out:
11# pils
0.5# Munich
0.25 melanoidin
0.25 acid malt
Hops TBD!
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