re: Homebrewing: In-Process Thread

A cool 9 degrees this morning. Going to be my first sub-freezing brew session. Luckily it looks like I'm going to be able to brew in a garage and keep the door popped open a little bit so I don't kill myself.

First brew is going to be the SMaSH Brett IPA.

17 lbs German Pils
1.5 oz Citra at 60
5 oz Citra at Hop Stand
4 oz Citra at Dry Hop
Fermented with Crooked Stave brett

Second batch I will add 3 lbs wheat malt and 1 pound rye malt to the leftover mash from the IPA. I'll do a single infusion and then do a no-boil. I have some old aged crystal hops that I'll add (maybe 1/4 oz). I then plan on fermenting it with Yeast Bay Melange yeast. Gonna let it ride at 72 for 3-4 days, then I'm going to ramp it up to 80 and keep an eye on the acidity and drop it back down when acidity gets low enough.

Definitely do that. Cup of fresh wort is perfect

Is that what's in your brett pale ale?

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that what's in your brett pale ale?

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Yes, I've been using that for about a year now and haven't noticed much of a change up to this point

DIPA came in at 1.072 and the partigyle came in at 1.030. That puts me right where I wanted for the DIPA. I had no idea what to expect from the partigyle runnings. The added malt gave me 20 points, and I had 10 points left over from the first mash/sparge.

All in all a pretty easy brew day for two different batches. If this small no-boil sour works out, I might have to do this every time.

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It will get you down to 1.008 really fast and then slow to a crawl.

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What are you typically seeing as your FG? I mashed at 154 and am expecting something around 1.006-1.008, but that's really just a guess.

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Finally got to try out my SMaSH with the experimental hop.

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Is this the nuggetzilla pale ale?

I almost bought a pound of that last week from Yakima Valley. I got distracted by the 'classic Hawaiian Punch flavors.' descriptor of the Kohatus hops and picked up those and Equinox instead.

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Is this the nuggetzilla pale ale?

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That's it. I still have 10 ounces left. Figure it will go well with Citra, Amarillo and Mosaic in future IPAs.

The no-boil beer may or may not be taking a turn for the worse. It has a very strong odor that, while not gag-dirty-diaper-like, it isn't something I want to smell. More like rotten vegetables. I did a little digging and some people have reported that no-boils can put off some unpleasant smells, but that they eventually go away. I'm going to let it ride, but I'm not very positive at this point.

As I was driving to work this morning I realized that I am going to have a mess on my hands when I go home for lunch. I brewed on Monday night and put the beer into a 5 gallon carboy as I am full up on larger carboys at the moment. Problem is that I neglected a blowoff tube and didnt check on the beer last night.