Home Brew Maggots

[SB]

Brew day Solsun clone of a Belgian Wit done with Saison yeast. Gonna hit it later with lemon juice to give it a shandy twist.

[Peruvian]

Beauty of a day for brewing here in Vermont. 2x BIAB today with an IPA and a Saison on board.

[SB]

Almost got me one of those double burner units.

Rapscallion in the keg and carbup for party on 29th, Shandy saison may even be rady by then.

[Peruvian]

Almost got me one of those double burner units.

Don't bother. I'd prefer to have two separate burners to make set up, etc easier, but since this was given to me, I use it.

[SB]

It was years ago, my concern was if it would be strong enough to support two heavy duty pots full of liquid at the same time.

Ended up with purpose built single burner units which I still have but get no use since I moved on to the brew stand.

[SB]

Summer saison shandy is slowly summiting.

[Peruvian]

Sometimes a 3 way bag squeeze is the only way to get all the juices out.



Great brew club day at a local USFS recreation area.

[SB]

Lol, that's what she said.

[Peruvian]

HB dry hopped Saison

[SB]

My saison is really taking its time fermenting.

Buddy of mine who has a meadery wants to do something sour. I suggested he start will a braggart but using the kettle sour method.

[SB]

Heading out soon for the Belgian tasting event on Saturday. Really stoked, the Rapscallian clone is ready and the Shandy saison should be almost carbed.

[Peruvian]

German Lager in a sweaty glass.

[Name Redacted]

Brewing an Oatmeal milk porter with cocoa nibs. Rich and creamy dessert beer, especially after it's aged in a barrel and put on nitro.

[abraham]

Brewing an Oatmeal milk porter with cocoa nibs. Rich and creamy dessert beer, especially after it's aged in a barrel and put on nitro.

Can I offer you an invitation to BBI this coming February?

[Name Redacted]

Can I offer you an invitation to BBI this coming February?

Where is it?


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[SB]

Lot 4

[abraham]

Where is it?


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https://www.tetongravity.com/forums/...d.php?t=303188
Alpental. You're welcome to join.

Mostly that would like a good beer and I'm trying to mooch a pour. I ought to start making a barleywine in the next few weeks so it'll be ready at a good time

[Name Redacted]

https://www.tetongravity.com/forums/...d.php?t=303188
Alpental. You're welcome to join.

Mostly that would like a good beer and I'm trying to mooch a pour. I ought to start making a barleywine in the next few weeks so it'll be ready at a good time

Maybe I could send a few bottles if any CO mags are headed that way.

[wyeaster]

that's not as fun as bringing them yourself

[SB]

BBI needs it's own brew.

[Name Redacted]

that's not as fun as bringing them yourself

I know, but there aren't any Mtn Collective resorts up that way and we've committed out winter to trying to hit as many of those as possible. I'd love to hit Alpental someday, wish I had when I lived closer.

[SB]

Belgians on the Dryfork was a great success! My Rapscailian clone and shandy saison were big hits.

Many Belgian beers were consumed along with awesome food. I brought 4 lbs of bacon in addition to the home brew.

[abraham]

BBI needs it's own brew.

I like this idea. JT is probably the master but I might brew a batch of something strong soon so I can bring it up

[ColMan]

For NEIPAs, what is the best way to avoid major hop burn besides letting the beer condition for an extra week few weeks? I had a DIPA recently that was double dry hopped and canned 15 days after the brew day that had zero hop burn. Awesome beer and some of that likely came from being super fresh. It easily had 2x the amount of hops per bbl that I'm brewing with yet my beer needs at least 3-5 weeks after brew day to mellow (I dry hop at 1.020 and then again 4 days after that). Maybe the brewery is adding something else here (lactose?) to take the edge off the hop burn?

[Vegetable Lasagna]

For NEIPAs, what is the best way to avoid major hop burn besides letting the beer condition for an extra week few weeks? I had a DIPA recently that was double dry hopped and canned 15 days after the brew day that had zero hop burn. Awesome beer and some of that likely came from being super fresh. It easily had 2x the amount of hops per bbl that I'm brewing with yet my beer needs at least 3-5 weeks after brew day to mellow (I dry hop at 1.020 and then again 4 days after that). Maybe the brewery is adding something else here (lactose?) to take the edge off the hop burn?

What brewery? Could be centrifuged to remove hop matter and yeast. On the homebrew level, you can rig up your keg to pull from the top with a float and some hose instead of the dip tube. Haven't tried it yet but I feel the same way about my neipas with the burn and am planning on trying it at some point.