What's your next brew

Discussion in 'Brewing Photos & Videos' started by Ozarks Mountain Brew, Aug 29, 2017.

  1. thehaze

    thehaze Active Member

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    I just brewed a Dark ale using some leftovers ( OG 1.096 ) and I will be brewing 3 more starting Friday and ending on Sunday:

    Friday--- A Saison with a mix of 2 yeasts / Hops: Styrian Dragon and Amarillo
    Saturday--- A Belgian Pale with a mix of 2 yeasts / Hops: Mosaic
    Sunday--- A DIPA with a mix of 3 yeasts / Hops: Columbus, Galaxy and Citra
     
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  2. Trialben

    Trialben Well-Known Member

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    Whats the go with tge yeast mixes Haze? Are you introducing them to the wort at different stages or just letting them compete together in tge brew feom start to finnish.
     
  3. thunderwagn

    thunderwagn Well-Known Member

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  4. Nosybear

    Nosybear Well-Known Member

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    If by a touch of melanoidin you mean an ounce or less, probably good. When I do German light lagers, I step mash: 144/156/170. If you're mashing in a cooler, I'd go with 152, knowing it will cool off through the course of the mash. Just a suggestion, lose the melanoidin and use about 10% Vienna - works well for me!

    My next beer is Altbier using the grist I found in Kunze's book. Currently fermenting a Saison, packaging a Patersbier and a 1.5 year soured Wit.
     
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  5. Ozarks Mountain Brew

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  6. Mase

    Mase Well-Known Member

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    Brewing an English Brown Ale. Haven't tried the Wyeast 1098 yet as my first beer using a 1098 didn't go so well. The yeast went bad during shipping so I resorted to Wyeast 1056.
     
  7. thehaze

    thehaze Active Member

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    The DIPA is actually inspired from this particular thread: http://www.homebrewtalk.com/showthread.php?t=623221 - apparently TreeHouse uses a blend of S-04, T-58 and WB-06 with possibly some bottle conditioning yeast for carbonation and oxygen scavenging. ( WB-06 is highly attenuative, leaves no residual sugars, but has a lot of esters in the finished product - check Fermentis product sheets )

    I will however skip the bottling strain and carb. with refined cane sugar.

    I will add the WB-06 ( 3% ) and half of the S-04 on the brew day ( pich and hold at a higher temp--- 74F ), then the next day I will add the rest of the S-04 and the T-58 (10% ) and reduce the temp. a bit.

    For the saison ( which actually will turn into a Belgian DIPA at around 8-8.5% ), I will pitch both yeasts ( SafAle BE-134---80% and Brewferm Blanche---20% ) at the same time and raise temp. every day from 62F on brew day coming up to 75F.

    The Belgian Pale will get the Brewferm Blanche yeast first and then the T-58 ( works very fast at high temps. ).

    All beers will be underpitched on purpose, to get more esters from the yeasts or at least this is what I expect to achieve.

    I will mash high at 154.4F/68C, use simple grainbills ( Pilsner, Wheat, Flaked wheat and oats --- no crystal or " darker " ale malts ), balance the water profile towards higher levels of CaCl2 and a mash ph between 5.3-5.35. I will not dry hop during fermentation as this leads to a quicker oxidation. This means I will not benefit from the " biotransformation ", but the beers will be (heavily) dry hopped.

    All in all, I want to brew some refreshing beers, with a good hop presence, low bitterness and soft mouthfeel, to enjoy for Xmas along with friends and family, that requested such beers, as opossed to the usual bitter (IPAs?) beers I normally brew. ( dry and high-ish on sulphate )
     
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  8. thunderwagn

    thunderwagn Well-Known Member

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    Thanks for the advice! I haven't done such a light style lager before so I'm going in rookie style.
     
  9. Ozarks Mountain Brew

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    one of the hardest beers to make for a home brewer, defiantly work on the water first
     
  10. Trialben

    Trialben Well-Known Member

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    Favour sulphate for that crisp bitterness. My go to is straight bo floor malted pils malt step mashed low and sazz hops let the clean lager yeast do its job carbonate well and youve got a winner.
     
  11. Nosybear

    Nosybear Well-Known Member

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    An Altbier based on Kunze's grist. First brew will be three gallons, then tweak....
     
  12. Ozarks Mountain Brew

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    if everything goes well I'm brewing Penguin IIPA tomorrow so getting prepared today
     
  13. Mase

    Mase Well-Known Member

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    taking a break from the stouts and brown ales... Brewing a Pale Ale this weekend.
     
  14. Nosybear

    Nosybear Well-Known Member

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    Smoky blonde.
     
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  15. Trialben

    Trialben Well-Known Member

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    I'm Leaning toward My Bunyip Beer again but as am still undecided...
     
  16. Ozarks Mountain Brew

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    have another cup of joe
     
  17. oliver

    oliver Well-Known Member

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    I have a friend who says she has a friend coming in to visit from South Africa. And I asked if she could bring me about 8oz of hops, so I found a list here: https://www.zahops.com/hop-varieties. So, small chance I could be brewing a South African hopped IPA.
     
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  18. Nosybear

    Nosybear Well-Known Member

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    Smoky Blonde is just about done - dang that S-04 eats up maltose quickly, especially when you pitch two rehydrated packs of yeast....Not yet sure what's next, may be a Marzen, test for next year's batch.
     
  19. Mase

    Mase Well-Known Member

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    SMaSH beer with Maris Otter and Citra. Adding some lactose and flaked oats for some added character. No longer a SMaSH technically, but it was the first time we brewed it ;)
     
  20. Myndflyte

    Myndflyte Active Member

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