Just bottle some Belgian pale ale and English Barleywine.
Currently fermenting: Weissbier and Elderflower pale ale
Next in line is my Christmas beer
What are you brewing now?
Busy brewer ;D. Brewed retro DEMPSEYS REAL ALE CASK 1982. I have a lemongrass lager conditioning. About to brew a Fullers London porter and to follow a coconut IPA.
Busy week for me as well.
Did a chamomile saison, brut ipa, Black ipa and a batch of sour beer this week. On a weeks hols so doing some stock replenishment. Might try get a lager I have planned on over the weekend if I can.
Drinking - Sarsaparilla stout
Conditioning in keg - Bell's Two Hearted Ale clone
Up next - either a pecan and maple stout or a clone of The Kernel's Imperial Brown Stout.
Choices, choices...
On tap - Belgian Tripel inspired by Gouden Carolus Tripel
In bottle - Quadruple NEIPA fermented with Kveik and a Belgian Dubbel
In the fermentation chamber - Triple Decoction Bohemian Lager (because why not) and a Cascade Pale Ale (half of the wort soured with L. Plantarum over 48 hours as a wee test, can blend them back to taste)
Planning on brewing a Beamish clone over the weekend, or as we call them here in Limerick.... Creamy Bai's.
Nice bit stocked up for the rest of the summer
Currently conditioning a Guinnish, ready for nitro serve. It's nice, but I'm interested in your Beamish clone, Crafty. Have you made it before? Is it close?
Gathering the ingredients for a raspberry & chocolate imp. stout, and the usual cask bitter.
Quote from: Tom on July 05, 2019, 07:30:56 PM
Currently conditioning a Guinnish, ready for nitro serve. It's nice, but I'm interested in your Beamish clone, Crafty. Have you made it before? Is it close?
The last time I made it, it was full of acetaldehyde. I couldn't drink it, had to dump the lot. The time before that it was too clean, almost a dark lager in flavour. I've been moving away from the roast flavour and needed to dial it in. I was moving down through the carafa malt to get the sweetspot but went to far, need to go back to carafa III and add a bit of chocolate. I'll report back with results of this version in a few weeks.
Bottled and pouring: Belgian Quad and an American Rye ale
Priming: APA
Currently fermenting/conditioning: Hopfenweisse, Flanders Red and a cyser.
Next on the agenda: Brown IPA
Quote from: nigel_c on July 05, 2019, 11:49:39 AM
Did a chamomile saison
That sounds a good seasonal idea. Would you mind sharing the recipe?
Next brew session will be a Micro IPA, a Kveik NEIPA (Garden County Comp) and maybe a hoppy table beer of some sorts.
Session after that will be a few dark beers for the Capital Stout and Dark Ale Comp in October.
Quote from: TheFrog on July 08, 2019, 07:57:30 AM
Quote from: nigel_c on July 05, 2019, 11:49:39 AM
Did a chamomile saison
That sounds a good seasonal idea. Would you mind sharing the recipe?
Yeah no probs.
Recipe calculated on Efficiency
80.00 %
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 85.1 % 2.61 L
0.50 kg BEST Vienna (BESTMALZ) (9.0 EBC) Grain 2 10.6 % 0.33 L
0.20 kg Oats, Flaked (2.0 EBC) Grain 3 4.3 % 0.13 L
Mash Steps
Saccharification 64 C 90 min
Mash Out Heat to 75 C 10 min
15.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5 min Hop 5 1.7 IBUs -
10.00 ml iso extract [6.00 %] (ISO Extract) - Boil 0 min Hop 4 26.0 IBUs -
40g freshly picked chamomile flowers into boil at 10 mins
1.0 pkg French Saison Ale (Mangrove Jack's #M29)
Fermented in shed at ambient temp so between 25-35 c
OG 1.052
FG is looking like 1.002