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As Sam alluded to in another thread, there’s probably more brewing going on for many of us who have jobs congruent with sheltering-in-place. So it’s kind of an odd situation given while we may have more time to brew, we will perhaps require LESS beverage going into the summer, since we’ll likely be hosting fewer (if any) visitors. Still, I think it would be interesting to see what everyone’s currently brewing or fermenting for the summer. As for me, I am scrambling to find refrigerated space for some of my ales (assuming it’s going to take me a while to get through them alone)…. while also maintaining adequate lagering space for this season’s German/Euro-style lagers. I’m currently polishing off the last of a batch of my Faustien Golden Strong Ale (brewed at the beginning of the brew season, last Fall…see pic). I’ll be sad to see this version disappear but at least there’s another batch fermenting in the cellar. I’m getting closer and closer to the model for this recipe (Duvel) and I expect the newest version to be even more pale in color since I used the Heidelberger malt Ryan turned me on to. As for my lagers, the chest freezer is jam-packed (other pic), but nothing in there will be ready before mid-June. What’s everyone else got going??
With all the solo drinking happening since this outbreak, I’ve killed both my kegs of 5.5%abv or less beer, so I’m going to need to make some more sessionable beer very soon. I’m probably going to do at least one batch of something I can turn around quickly, another american blonde or perhaps a light kveik beer.
Then I want to do another German Pilsner ASAP.
My super saison that fermented down to like 1.002 (expected 1.007 or so) is finally starting to taste quite nice after 7-8 months. It’s 11.2% ABV (was targeting under 10%, but that Belgian yeast is a fickle thing!). I feel good about trying to tame that yeast the next brew, so I plan to do a 6% farmhouse Belgian saison, and then pitch onto that cake for a targeted 9% one afterwards.
But I currently have a Maibock and English Strong ESB type beer on tap. I also have some mint lime carbonated water that is super refreshing. And 8 million bottles of mostly high ABV stuff in the cellar.
I drank that Faustien last night, it was so good, thank you Jim!
LOL at “8 million bottles of high ABV stuff”. I’d say u r indeed ready Ryan! …glad u enjoyed the Faustien.
My keezer only holds 3 kegs, so I keep a rotation going. (Not like Jim’s 10 keg keezer in the picture.) I have 3 kegs of beer in my keezer, 1 keg of mead that needs to be bottled, one beer in a fermenter, and 4 bottles of homebrew gifted to me. I’ve also started planning my next brew session.
3 kegs of beer:
About half way through my Wild Rice Brown. It is ~5%ABV, so easy drinking. Not exactly the flavor I was expecting, but definitely drinkable. The wild rice flavor is diminishing, and the pale chocolate is coming through. Next time I’ll roast some white rice like Colter mentioned to get a nutty flavor.
Just kegged the OTMP grain challenge barleywine. It is alcohol hot after 3 weeks in the fermenter. It is about 9%, so not as high as Ryan’s saison. 🙂 It is cold crashing now. I’ll take it out of the keezer in a couple days to let it condition at basement temperatures.
Just kegged the ‘Work at Home’ coffee cream ale. It is ~4.5% ABV. Should be a few days, and should make a great April beer.Mead:
I made a batch of tart cherry sweet mead in Feb 2019. It has been in a keg for ~11 months. I think it is ready to bottle. Guessing ~14% ABV. I’m looking forward to another OTMP meeting to get feedback.Fermenter:
My house Amber, but with tap water and Campden tablet instead of RO and salts. This recipe usually ends up at ~6.5% ABV. Should be malty goodness.Bottles:
2 bottles from my son in CA of an Orange Stout. The oranges are from a tree in his front yard. Should be ready now!
2 bottles from my college room mate of ESB. They were bottled in mid Jan 2020, so he tells me it is time.Planning:
I like regular American Pale Ales and IPA, so I think my next batch will be a simple APA. I haven’t figured out what to do after that. I have a moderate amount of grains, so I should be able to make 3 batches of beer before I need to re-order. Plenty of hops. I’ll have to propagate some yeast to use unless I run out of CO2 and need to visit a LHBS.Serving:
Genmaicha Brown Ale
Munich Dunkel
IPAConditioning:
Fermenting:
House AmberPlanning:
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