re: Homebrewing Thread: Volume II

2) TBD - Probably a collab with curds

Goodbelly is where it's at. I use the shots rather than the cartons. I could be mistaken, but I believe the shots have more cells:ounces of liquid, so less taste from the Goodbelly.

On tap:
1) Kriek - two years old. This one's been on tap for a while. It's hard to drink 5 gallons of Kriek by yourself. My pregnant wife has been zero help in me drinking the keg down.
2) Belgian pale - not my favorite. I tried S33 yeast for the first time, and I think it'll be the last time. Way too much banana and won't drop clear to save my life.

Fermenting:
1 and 2) Pilsners are lagering. I have one dedicated to an upcoming wedding and the other for me.
3) APA using centennial and cascade.

On deck:
1) Not sure. Was just thinking about that this morning. I was maybe thinking a citra saison.

On Tap/Bottle:
1) Saison
2) Blonde ale
3) Apricot sour ale

Fermenter:
Nothing, but I will be filling the carboy this weekend.

Planned:
1) Going to brew an Amarillo saison on Saturday and use Bootleg's saison parfait yest blend.
2) In about two weeks, I will probably make a faux pilsner using Bootleg's OSLO.

bottles:
Lemon Wheat
Milk Stout
Dunkelweizen

Planned for the weekend -
To be bottled:
English Style Brown

To be brewed:
Experimental (trying flavors and amounts)
47% Vienna
23% rolled oats
12% flaked wheat (just for head retention)
6% acid malt (testing to see if might boost efficiency)
11% lactose

.59 AAU fuggle @60

Future brews:
Irish Red
Summer Ale
More lemon wheat (for the wife)
Vanilla Porter

Oh yeah. we collabin'

On tap:
1. Kettle sour with passion fruit, mango, dragon fruit powder, and vanilla.
2. IPA brewer with Strata, Azacca, El Dorado, and NEEPAH yeast.
3. Imperial stout with vanilla.
Fermentor:
1. New Zealand Pilsner with Motueka and Rakau hops.
In planning:
1. Smoked peach sour when peaches come into season
2. Another IPA with whatever hops I have left in the fridge.
3. Saison using either Loral or Pekko hops.

I have used it twice and like it so far. That hop combo is probably the best IPA I have brewed.

Nothing planned for brewing for a few months. Building a house so planning to sell ours. I do have 4 or 5 sours bottles though. All taps are empty.

The pipeline is in full flow. All are mixed fermentation sours. Minimum of 1 year aged before bottling.

Bottles:

About 100 or so 500 mL and 750 mL

1) Funk de la Poire - warren pear sour. Only about 4 bottles left
2) Vin du suds - muscadine sour
3) Myrtille - blueberry sour
4) Unnamed sour - unfruited sour using generation 2 of my wicked weed culture
5) L’Internationale - Brett/sach saison blended with 1 gallon of sour. Just bottled friday. If anyone isn’t aware, this recipe is part of the saison, biere de garde, and farmhouse appreciation society collaboration. Google the L’interantionale saison and there are articles and recipes for it. I followed the grain bill, but substituted citra and Medusa hops for the hops called for. Yeast was 3711 and bootleg funk weapon #2 copitched. FG 1.006, 4.5% abv. Tastes fantastic pre-blending. Post blending and it is the perfect slightly tart table saison. I bottled this beer with Funk Weapon #2 also, so should get some additional Brett character as it ages/evolves.

L’internationale Saison


Fermenter:
1) Farmhouse saison #1 - 2nd generation of my first ever sour. 3 gallons blended with 2 gallons of L’internationale with 6 lbs peaches and 4 lbs blackberries. This will be bottled before I move.
2) Wicked weed generation #3
3) Bootleg biology sour solera gen. 2
4) Mad fermebtationist blend generation #2
5) Bootleg biology milk the funk megablend solera.
6) Plus 1 or 2 , 1 gallon Demi johns of assorted sours to be used for blending or full batches.

That sucks.