Productive 2 Weeks

[AJ_Rowley]

Today is the last day of my 2 weeks off from work. I had nothing planned apart from tidying and clearing the front garden, just a welcomed and much needed break from work.

So what does a man with all this free time......brew.😉

So a lot of brews done, they're only 5l batches apart from the 2 kits I did as well. Some were topped up with water as efficiency seems to have jumped up and gravities on some batches were a good bit higher than in was expecting.

What was brewed:

Saison kit - 1060
Craft Range Wheat kit - 1040
London Porter - 1045
ESB - 1055
Hoppy Wheat - 1059
Dunkel Wiezen - 1064
Mild - 1037
Irish Red Ale - 1053
Baltic Porter - 1111 ( pitched on top of yeast cake from the London porter after it was transfered to secondary)
English Barleywine - 1103 ( pitched on top of yeast cake from the ESB after it was transfered to secondary)

Looking forward to bottling this lot 😉 in the next couple weeks, but my homebrew stock had got a wee bit low so now I'll have a variety to keep my taste buds interested.

I do have some galaxy hops and Conan yeast to use up so thinking I might do a black IPA, as much as I hate calling it that.

[AJ_Rowley]

So went to bottle 3 of the small batches of beer and discovered that the 3 i had chosen to bottle all had a pellicle. All the small batches were all in the same wardrobe but checked the others and they were fine.

Looking for advice now on from anyone who has done sours before should I leave them as is? They are in 10l Alpack buckets.

The 3 affected are the fullers clone, the hoppy wheat and the ESB. Had a taste and tasted quite nice. All had started to develop a mild sourness but the ESB I was actually really surprised how nice it tasted.

[mr hoppy]

Sourness may or may not improve over time.

I'd gently rack out from under, bottle and think about whether I'd use those buckets for non-sour beers again. I'd be a bit concerned about the barley wine considering you used the same yeast as the ESB.

[AJ_Rowley]

I'm going to be racking the barley wine and Baltic porter into glass djs aswel tonight. And I won't reuse the buckets for non-sours.

I don't know if this has anything to do with the pelicle but I dry hopped the hoppy wheat 5 days ago and I had checked everything the day before and looked fine.