What's Brewing?

[jamie_savoie]

Kegging my winter warmer this weekend and brewing a bold american stout on sunday.  Lots of dark stuff and lots of hops 

[robcoombs]

Took apart my grain mill, cleaned and greased the bearings. Rollers are still slipping unfortunately.

[robcoombs]

Also brewed a brett IPA with amalgamation. Kohatu and Vic Secret hops.

[blisster]

Tested the pressure canner, made a few cans of wort. 

[robcoombs]

Bottled a berliner weisse I had aging on blackberries and brett for three months. Also prepped bottles for my first Flanders red I'll be packaging tomorrow.

[jamie_savoie]

Tasted some sours before bottling or blending.  Covered Bridge is the palate cleanser lol

[robcoombs]

Tasted some sours before bottling or blending.  Covered Bridge is the palate cleanser lol

That is badass @jamie_savoie ! That's all the motivation I need to keep brewing sours, especially now that I'm bottling my first flanders. What are you using as a base for the dark sour? I was going to re brew a flanders again but that sounds interesting!

[jamie_savoie]

That is badass @jamie_savoie ! That's all the motivation I need to keep brewing sours, especially now that I'm bottling my first flanders. What are you using as a base for the dark sour? I was going to re brew a flanders again but that sounds interesting!

It's a blend of oud bruin, belgian dark strong and dark saison aged for 6 months

[robcoombs]

That is badass @jamie_savoie ! That's all the motivation I need to keep brewing sours, especially now that I'm bottling my first flanders. What are you using as a base for the dark sour? I was going to re brew a flanders again but that sounds interesting!

It's a blend of oud bruin, belgian dark strong and dark saison aged for 6 months

Damn! That is ambitious, I have much to learn.

[robcoombs]

Brewing a coffee stout. Adding espresso beans to the mash as well as some cold steeped espresso at kegging.

[Two Wheeler]

I've been wanting to do a coffee stout for a while. Might pick your brain on the weekend

[robcoombs]

I've been wanting to do a coffee stout for a while. Might pick your brain on the weekend

I'm no expert but of course, I always love to talk beer.

[jamie_savoie]

I've been wanting to do a coffee stout for a while. Might pick your brain on the weekend

I'm no expert but of course, I always love to talk beer.

if you want to add a coffee aroma I suggest "dry beaning".  From my experience, cold steeping at kegging is the way to go

[robcoombs]

I've been wanting to do a coffee stout for a while. Might pick your brain on the weekend

I'm no expert but of course, I always love to talk beer.

if you want to add a coffee aroma I suggest "dry beaning".  From my experience, cold steeping at kegging is the way to go

Thanks! Will do.

[Alain2]

I'm fermenting in primary an all Citra hop stand IPA.

10 lbs 6-row
1 lbs crystal 15
1 lbs Munich

1 oz @ 60 min

5 oz Hop stand at 180F-170F for an hour

Wyeast American Ale

Will dry hop 3 oz in secondary

Hopefully it wont taste fresh mowed lawn!