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LiverDance wrote: ↑

Tue Aug 01, 2017 10:37 am

Do explain

Instead of simcoe and Amarillo, he adds Nelson Sauvin, mosaic, centennial, amarillo and then I am going to add madarina bavaria as well to add some more orange flavour.

I've got an alt on the go. It spent the first 10 hours at 21C instead of 14C. Apparently Wyeast 1007 is rather vigorous. Gummed up my airlock and then blew it out. Then a rabbit ran into my garage, into the little cubby in my freezer (that I use as a fermentation chamber) and in behind the compressor. So freezer was offline for a while until we got him out. And he most certainly was not interested in coming out. Should be entertaining to see how this turns out.

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Just brewed up an American wheat ale with Wai-iti. Trying hop stands lately on this and my previous brew, but with a hop spider so I'm not sure I'll get the hop flavour extraction I'm expecting; I guess I'll see once it's done.

local informal competition requires us to add something foraged to a beer and I am not familiar with what grows on the west coast so I'm at a loss.

Russian Sage? Wild Rosehips?

Are there spruce tips or edible berries or anything? Juniper? I have no idea what's in BC, I barely know what grows here.


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Heating water right now for a bitter. EKG, 2 row, victory and carastan with US-05.

MitchK wrote: ↑

Wed Aug 02, 2017 9:49 pm

local informal competition requires us to add something foraged to a beer and I am not familiar with what grows on the west coast so I'm at a loss.

Russian Sage? Wild Rosehips?

Hopefully there are no risky wild mushroom beers!

McGruff wrote: ↑

Thu Aug 03, 2017 6:26 am

Heating water right now for a bitter. EKG, 2 row, victory and carastan with US-05.

Sounds interesting. Have you done this one before? If so, care to share the details? If not, let us know how it turns out.

Many times. My basic bitter recipe usually with various types of Wyeast.

amartin wrote: ↑

Wed Aug 02, 2017 10:41 pm

Are there spruce tips or edible berries or anything? Juniper? I have no idea what's in BC, I barely know what grows here.


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we're too late in the season for spruce tips here.

I think chokecherries grow around here but I'd probably want to put that in something that was going to see quite a bit of age on it for the tannins to calm down...

I was getting very low on beer so Tuesday I banged out 10 gallons of an Amber and am fermenting each half with WLP550 & WY1272. Wednesday I did another 10 g batch of a Golden Promise SMaSH with Citra OG 1.042 and am fermenting it with US05 at different temp. Half will be at 18C and other half at 12 C. I pitched at lager cell counts for the lower temp and really want to try and get some peacy esters I've read about. Definitely doing a D rest on that half. Another few weeks and beer stock will be back from mission critical.

Mashed in at lunch on a 40L batch of kettle soured beer. One half will go on a fruit mixture and the other is going to be fortified with a white whine and dry hopped with Nelson Sauvin.

What was your recipe Brian? I'm looking for something like what you are doing there.

Heating strike water for a New Zealand Pilsner.

Celiacbrew wrote:What was your recipe Brian? I'm looking for something like what you are doing there.

For this one I used 60/40 pils/wheat. Sometimes I use 2row/wheat. Then bitter to 16 ibus


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Brewing up a modified version of my Wheat Porter for a birthday party in October. Using midnight wheat and Golden Naked Oats in place of Carafa II and toasted flaked oats.

Just wish my WY-1968 yeast starter had…started. Going to have to get creative with yeast unless I want to shell out for two packs of fresh at $9 a pop (OG 1.076).




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Just brewed a cherrywood smoked porter today.

I do 1 gal BIAB and this will be my third overall batch, and my second all-grain batch.

Brewing up 20gal of "Blonde Gone Wild". Blonde ale with centennial & Cascade hops...fermented with a Wild yeast and London III yeast blend.

Brewed up a simple cream ale today, haven't brewed in a while so it was nice to get something in

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Put together a smoked porter on the weekend for the December exchange. I brewed this early in the new year and it was great. I tweaked the recipe a bit. Hopefully it will turn out.

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Started a kettle-soured raspberry Berliner last night.

mumblecrunch wrote: ↑

Sun Aug 20, 2017 11:06 am

Brewing up a modified version of my Wheat Porter for a birthday party in October. Using midnight wheat and Golden Naked Oats in place of Carafa II and toasted flaked oats.

Just wish my WY-1968 yeast starter had…started. Going to have to get creative with yeast unless I want to shell out for two packs of fresh at $9 a pop (OG 1.076).




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The last time I tried to start a 1968 it hadn't started either. Next time I want it I'm inclined to just try the dry London ESB yeast that came out, although I've heard the attenuation is even lower.

amartin wrote: ↑

Fri Aug 25, 2017 10:47 am

mumblecrunch wrote: ↑

Sun Aug 20, 2017 11:06 am

Brewing up a modified version of my Wheat Porter for a birthday party in October. Using midnight wheat and Golden Naked Oats in place of Carafa II and toasted flaked oats.

Just wish my WY-1968 yeast starter had…started. Going to have to get creative with yeast unless I want to shell out for two packs of fresh at $9 a pop (OG 1.076).

The last time I tried to start a 1968 it hadn't started either. Next time I want it I'm inclined to just try the dry London ESB yeast that came out, although I've heard the attenuation is even lower.

Bwahahahaha. Funny story.

Beer ended up with an OG of 1.063 and 25 L instead of 1.075 and 21.5 L (messed up converting the recipe to my current equipment from my previous equipment I think).

So the starter looked like it might have been showing signs of life on Sunday night, but there certainly wasn't anything worth pitching there. I had two packets of the dry London ESB yeast on hand, some US-05 and some S-04. I figured, "Why the hell not," rehydrated and pitched the London ESB. Then I went back and read all the stuff I'd previously read about it. Red flags everywhere: medium mash temperature (152ºF/66.5ºC), high percentage of crystal malts (9.4% C60 and 6.1% Golden Naked Oats), no simple sugars. So I realized I'd better come up with plan B because this thing would be likely to stall at or near 1.020.

Meanwhile, that London ESB is an animal. This was about 24 hours after pitching: Even crazier, 8 hours later that krausen was gone. Gravity had dropped to 1.024 in 36 hours. And meanwhile, when I went to check on my starter: I would have liked to krausen it, but my fermenter was already pushing full. So I decanted the starter the next day and pitched. Hopefully the combination of Danstar London ESB and Wyeast London ESB will take it down to around 1.015. I haven't seen a new krausen form so I'm planning to do another gravity check this weekend and rouse the yeast if the gravity hasn't moved much.

I'm sure it'll be beer anyway!!

Damn, that's something else. What was the fermentation temperature?

amartin wrote:Damn, that's something else. What was the fermentation temperature?

I tried to keep it to 72°F/22°C but it crept up a degree or two more between ice pack changes. The gravity sample before I threw the 1968 in was throwing a lot of esters and some sulfur but when I checked for activity this morning most of that had already cleared up.


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