What's your next brew

[Craigerrr]

@Craigerrr , be kind to your back!

Thanks buddy!
My back is doing pretty well, and use Co2 or a pump to push beer around. When I fill kegs I have them on a wheeled cart that I built at the perfect height that I can just slide them into my keg fridge

 

[J A]

I've been away from the heat for the summer and just got back home this last weekend. Since I haven't brewed since the spring, the taps are running dry.
The weather forecast is showing slightly cooler for Sunday and Monday so I'm going to try to take advantage and put down a couple of batches, to get my pipeline flowing again.

I figured on Sunday I'd do a 10 gallon batch and split it out for the Q3 Golden Ale and a more traditional British Golden Ale. I think if I brew the whole batch with Magnum for most of the bittering I can pull off half at flameout and throw a bunch of Willamette into it right out of the boil pot and get a reasonable British pub beer. Leaving the other half in the boil pot for a 5 minute addition and whirlpool, I can run all the Simcoe, Citra and CTZ from the Q3 recipe and load up the PNW hop flavors. I'll definitely ferment the Q3 with Chico (I have a brick of the Apex San Diego) but I think I'll throw some S04 or Notty at the British side of the split.

If everything goes well (it almost never does on the first brew after a hiatus ), I'll double down on Monday and put a 10-15 gallon batch of my Corn Star Cream Ale into my big fermenter. It'll be nice to have a keg or 3 of a good basic beer in the coolers while I'm working on some more complex recipes.

 

[BarbarianBrewer]

Saturday, I plan to finally brew Yooper's British Mild (2024 Q4). Then a 2-3 weeks later brew Sunfire's British Golden Ale...or maybe Ozarks London Pride Amber (2023 Q4)...or whatever strikes my fancy between now and then.

 

[Over The Cliff Brewing]

Saturday, I plan to finally brew Yooper's British Mild (2024 Q4). Then a 2-3 weeks later brew Sunfire's British Golden Ale...or maybe Ozarks London Pride Amber (2023 Q4)...or whatever strikes my fancy between now and then.

Or.......

 

[BarbarianBrewer]

Or.......

Exactly! Until I'm milling the grain I never really know what I'm brewing next

 

[Craigerrr]

Postponing Q3 brew, spe t the day yesterday cleaning my trailer (big trailer), my 63 year old dad bod is way too achy today. I also want to give the last brew a couple more days to cold crash before kegging it.

 

[Prairie Dog]

In the next week or so, I'm going to brew my WCIPA for the 4th time, trying to zero in on a recipe. I'm using Root Shoot's English Pale Malt which is their version of Maris Otter, and about 5% white wheat, and 7% dextrose. Chinook, Simcoe, and Columbus hops, with a big late addition and 3-day drop hop. I'm trying to make a somewhat old school WCIPA but keep it drinkable, so using a darker base malt, no caramel, and some sugar to dry it out. Cheers!

 

[Sandy Feet]

I'm hoping that others come out and tell me I am full of shit when I am wrong, but wouldn't a West Coast be higher alcohol with a little sweetness from a Crystal (even if just a little) and a little mouthfeel from some flaked oats or something?
If you are going the Pale Ale route, and wanting a drinkable 5%er, possibly without all the dextrose.
They used to have a Brut IPA that kind of fell off the map that used enzymes to dry the the living hell out of it.
But, if you like it, that means a hell of a lot more than some idiotic comment from an asshole like me.

 

[Prairie Dog]

I'm hoping that others come out and tell me I am full of shit when I am wrong, but wouldn't a West Coast be higher alcohol with a little sweetness from a Crystal (even if just a little) and a little mouthfeel from some flaked oats or something?
If you are going the Pale Ale route, and wanting a drinkable 5%er, possibly without all the dextrose.
They used to have a Brut IPA that kind of fell off the map that used enzymes to dry the the living hell out of it.
But, if you like it, that means a hell of a lot more than some idiotic comment from an asshole like me.

I'm trying to find some common ground between a bone dry modern WCIPA and an old school WCIPA with caramel. Hence, using a slightly more malty and darker base malt like the Root Shoot which gets me to about 7 SRM. I might dial the dextrose back a bit some in later recipes. I have the alcohol dialed in right now at 6.5%. I like a little bit under 7% for my IPAs.

 

[J A]

I'm trying to find some common ground between a bone dry modern WCIPA and an old school WCIPA with caramel. Hence, using a slightly more malty and darker base malt like the Root Shoot which gets me to about 7 SRM. I might dial the dextrose back a bit some in later recipes. I have the alcohol dialed in right now at 6.5%. I like a little bit under 7% for my IPAs.

Keeping it simple is never a bad way to go. In my opinion, adjunct sugar has no place in an IPA. Creating a problem with one ingredient and trying to solve it with another will just leave you chasing your tail.
"Single" malt with 2-row malt or good Pale Ale malt with a small addition of color malt (I much prefer Cara Munich to Crystal 40 but either will do) and a mash schedule that gives plenty of fermentable sugars with a little leftover dextrin for mouthfeel is the right approach. Some of the color of a good West Coast or Northwest IPA comes from lighter color malts mashed to a higher gravity and sometimes boiled longer.
Using a darker ale malt like Maris Otter isn't a bad option but I think you run the risk of more malty sweetness than you might like. It will make a good beer, though.
I think you're on the money with the hops. Don't overlook Centennial or good old Cascade and Willamette in that mix as well.