re: Homebrewing Thread: Volume II

So it's been a couple months since i've brewed. Work, the hurricane, and more work, along with kids sports on saturdays and now football has taken away from my brewing time. But, this week i'll be starting back up again.

I have 2 packs of bootleg's regal lager, and 2 packs of omega Lutra kveik yeast, so i'll brew at least 1 pilsner, and may brew up a sour. I also have to bottle up a mixed ferm saison that wasn't able to be bottled when it was supposed to thanks to the storm.

Kinda curious how my sours in the "cellar" adjusted to the higher temps when i was out of power for 8 days. The room got up to about 80 degrees i think, maybe a little higher. I need to figure out a way to keep that room cool, but it's located under the stairs accessed by the door in the garage. It stays a steady 72 degrees in the summer, and about 65 in the winter.

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Went with the usual porter base for my fall coffee beer and went ahead and brewed a Speedway Stout clone to let age with some bourbon and oak for my 10th homebrew anniversary beer.

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I'm in my 10th or 11th year brewing as well, i think. I've got a hankering for something dark, so i think i'll brew up a Jester King Black Metal Stout clone sometime in November when it gets colder.

Anyone have a beer at cap city beer fest? Looks like some interesting brews from the Facebook posts.

Thanks. Saw that. Was looking for a mineral analysis.

I brewed a dark ale kettle sour on Friday. I’m interested to see how this one turns out. I’m going to condition it on cherries, plumbs and oak soaked in red wine. It’s either going to be awesome or not drinkable. I don’t think there is an in between.

Here is a report from 2019.

I always knew the water in BR was soft, but damn, 5 PPM CaCO3! Mine in Nashville is 105 ppm, and that's after filtering.

I love my 15 gallon SS Brewtech kettle. I have a Blichmann electric element and whirlpool port added.

I'm going to try to brew something this weekend. I'm using Jester King's Black Metal Stout recipe, but tweaking it a bit to what i want out of it. Lowered the ABV, added flaked oats, reduced roasted barley, upped debittered carafa III.

OG - 1.069
FG - 1.016
ABV - 7.1%

Malt
75% Thomas Fawcett Maris Otter
6.6% Flaked Oats
4% Debittered Carafa III
3.3% Baird's Roasted Barley
3.3% Bairds Chocolate Malt
3.3% Briess Black Barley
2.5% Thomas Fawcett Brown Malt
1.5% Baird's Dark Crystal malt

Hops
FW - 1.7 oz. Centennial (48 IBU)
Whirlpool - 1 oz. Cascade (2 IBU)

Yeast
Wyeast 3711 French Saison

Thinking about possibly steeping in some coffee and maybe adding some raspberries or blackerries to it, but haven't decided yet.

Haven't made a stout in a long long time, so it will be fun doing something "new" for a change.

On Deck:

3rd Turbid Mash Lambic
Spruce Tip Gose with Lallemond Philly Sour
Infussion Lambic for topping off fermenters
House Mixed Ferm Saison
Raspberry Mixed Ferm Sour Solera.

I brewed a stout this weekend, too. A more traditional stout, but a stout nonetheless.