What's your next brew

Sunfire96 said:
Changed my mind about my next brew. I decided to use up the open bags of hops in the freezer before diving in with the new hops. Currently mashing a bitter ale to use up some Triumph, Cashmere, and Styrian Golding hops
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The Styrian Golding is used a lot in English/Scottish/Irish ales, right? Not familiar with Triumph nor Cashmere, other than Triumph being a decent Canuck rock band and Cashmere being a Led Zepplin song.

Never ever cease to endeavor to learn. A wise man never stops learning.
 
Ozarks Mountain Brew said:
Fixed
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Interesting with the American malt and English hops. I want to do another English version at some point in time. I put a very small amount of Victory in my last recipe. I think I will leave it out the next time.
I really, really liked the simplicity of just Maris Otter and English Medium Crystal. I also use a small amount of wheat for head retention. I like the WLP002 if you ever decide to go traditional. Sorry, I didn't mean to ramble on, but that is a style that I really enjoy and that is somewhat difficult to get in the breweries in the US.
 
RoadRoach said:
The Styrian Golding is used a lot in English/Scottish/Irish ales, right? Not familiar with Triumph nor Cashmere, other than Triumph being a decent Canuck rock band and Cashmere being a Led Zepplin song.

Never ever cease to endeavor to learn. A wise man never stops learning.
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A damn good Canuck rock band LOL Is there a Rush hop too
 
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Sandy Feet said:
A damn good Canuck rock band LOL Is there a Rush hop too
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No, but there is a Rush beer!
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Bottled my Extra Bitter Barbarian (ESB) yesterday. That one was with S04. Based on @Josh Hughes's experience, my next brew will be the same beer but with Imperial A09 Pub yeast. Well, that's the plan. My LHBS didn't have it last time I wanted to brew with it.
 
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Is nobody planning on making the 2nd quarter brew?
Beach brew?

Mine's finished but I'm contemplating another batch once my fermenter is free again
 
Zambezi Special said:
Is nobody planning on making the 2nd quarter brew?
Beach brew?

Mine's finished but I'm contemplating another batch once my fermenter is free again
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I’m planning to make it this week, after the weather cools (mid 90’s today) and I bottle my AC Pale Ale. Probably going to be Tuesday.
 
gonna be my first try at a kettle sour

Sourdough Pilsner
Czech Premium Pale Lager

Bent Nail

All Grain


BIAB (Fly sparge)

Batch Volume: 5 gal


Vitals
Original Gravity: 1.050

Final Gravity: 1.017

IBU (Tinseth): 43

BU/GU: 0.86

Color: 4.8 SRM

Malts (9 lb)
8 lb 8 oz (94.4%) — Avangard Pilsner Malt — Grain — 1.8 °L

8 oz (5.6%) — Briess Victory Malt (biscuit) — Grain — 28 °L


Hops (3.2 oz)
1.6 oz (24 IBU) — Saaz 3.8% — Boil — 90 min

1 oz (14 IBU) — Saaz 3.8% — Boil — 60 min

0.6 oz (5 IBU) — Saaz 3.8% — Boil — 20 min


Miscs
1 ml — Lactic Acid — Mash


Yeast
1 pkg — Wyeast Labs 2001 Urquell Lager 76%

1 pkg — Omega OYL-605 Lactobacillus Blend 72%
 
Zambezi Special said:
Is nobody planning on making the 2nd quarter brew?
Beach brew?

Mine's finished but I'm contemplating another batch once my fermenter is free again
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I need to use imperial pub slurry next brew then I’m brewing the Community. So I’ll be squeezing it in before the quarter is up.
 
Minbari said:
gonna be my first try at a kettle sour

Sourdough Pilsner
Czech Premium Pale Lager

Bent Nail

All Grain


BIAB (Fly sparge)

Batch Volume: 5 gal


Vitals
Original Gravity: 1.050

Final Gravity: 1.017

IBU (Tinseth): 43

BU/GU: 0.86

Color: 4.8 SRM

Malts (9 lb)
8 lb 8 oz (94.4%) — Avangard Pilsner Malt — Grain — 1.8 °L

8 oz (5.6%) — Briess Victory Malt (biscuit) — Grain — 28 °L


Hops (3.2 oz)
1.6 oz (24 IBU) — Saaz 3.8% — Boil — 90 min

1 oz (14 IBU) — Saaz 3.8% — Boil — 60 min

0.6 oz (5 IBU) — Saaz 3.8% — Boil — 20 min


Miscs
1 ml — Lactic Acid — Mash


Yeast
1 pkg — Wyeast Labs 2001 Urquell Lager 76%

1 pkg — Omega OYL-605 Lactobacillus Blend 72%
Click to expand...
What's your plan? Cuz if you add that many hops first that bacteria culture won't grow
 
Sunfire96 said:
What's your plan? Cuz if you add that many hops first that bacteria culture won't grow
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My understanding of kettle sours is that you mash, then sour it, then boil. So the hops won't go in until after the lacto has done its job
 
There's just something inherently wrong with intentionally souring something. I mean, that's exactly why IPA's were created, to prevent souring before it got to India. It seems sorta like jumping out of a perfectly good airplane. Ok, I get it if the plane is on fire and falling, but still flying and running good? Nah, not happenin', someone's going with me if they throw me out, or at least one appendage. I REALLY do not like sour milk, and can't imagine it tasting good in a beer. I could be completely wrong, but something in my brain says "DON'T DO IT!!!!". I really must try at least one sour to see if I can challenge my inner voices.
 
Next up for me, provisionally in around 6 weeks, a first IME: Bonfire Toffee Stout. This would give it roughly 4 months to mature by November 5th which is when we traditionally make and eat bonfire toffee. Might be a good one to double up with Hallowe'en.
 
RoadRoach said:
There's just something inherently wrong with intentionally souring something. I mean, that's exactly why IPA's were created, to prevent souring before it got to India. It seems sorta like jumping out of a perfectly good airplane. Ok, I get it if the plane is on fire and falling, but still flying and running good? Nah, not happenin', someone's going with me if they throw me out, or at least one appendage. I REALLY do not like sour milk, and can't imagine it tasting good in a beer. I could be completely wrong, but something in my brain says "DON'T DO IT!!!!". I really must try at least one sour to see if I can challenge my inner voices.
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lol, I didnt think I would like sours until I tried a few. belgian sours are amazing and a good Berliner Weisse is really nice in the summer.
 
RoadRoach said:
There's just something inherently wrong with intentionally souring something. I mean, that's exactly why IPA's were created, to prevent souring before it got to India. It seems sorta like jumping out of a perfectly good airplane. Ok, I get it if the plane is on fire and falling, but still flying and running good? Nah, not happenin', someone's going with me if they throw me out, or at least one appendage. I REALLY do not like sour milk, and can't imagine it tasting good in a beer. I could be completely wrong, but something in my brain says "DON'T DO IT!!!!". I really must try at least one sour to see if I can challenge my inner voices.
Click to expand...

My brain tell me the exact same things @RoadRoach. But, like I tell my kids, you can't say you don't like it until you tried it. So a friend bought me a bottle of Duchesse De Bourgogne. It's a Flanders Red Ale and I liked it...almost. At another time I tried a Gueuze. At least I think it was a Gueuze. Anyway I hated it! Waaayyyyy too sour for my delicate taste buds. But your taste buds may be made of sterner stuff. So, give a sour a try. Maybe someone on the forum who actually likes sours could advise you on a good "starter" sour beer to try.
 
CelticTwilight said:
Next up for me, provisionally in around 6 weeks, a first IME: Bonfire Toffee Stout. This would give it roughly 4 months to mature by November 5th which is when we traditionally make and eat bonfire toffee. Might be a good one to double up with Hallowe'en.
Click to expand...
Now that sounds like something that would make ya slap your tongue for having too much fun. Toffee stout. I gotta get one of those!
 
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