What’s Brewing? November 2021 Edition

Brewing continues to be an on-again/off-again festivity, as I work my way through a busy chunk of the year. Thankfully, the weekends are starting to free up a bit, so I’ve started to get ahead of things again.

Beer Batch Updates

  • Since last report, I kegged my Ill Tempered Gnome clone, and it’s now on tap. Although I had planned to bring some to Thanksgiving with friends, plans changed and now I’m “stuck” with the keg all on my own. Looks like a few lucky local friends will get a growler!
  • Winter Dream Ale–a Belgianesque winter warmer–has been kegged, and is now conditioning. The flavors seem pretty nice in preliminary tastings, although it needs a bit more time to drop completely clear. I hope to move it on-tap in time for Christmas.
  • On November 6, I brewed an IPA using hops from a recent HOPBOX, and it is now conditioning in the keg. I expect it will go on-tap fairly soon, because the kegs in the main keezer are getting pretty low.
  • I brewed this year’s iteration of Eagle Face Oatmeal Stout on November 13. It’s finishing up the rest in the primary fermenter, and should be kegged in the next day or two.
  • A new German pils is currently fermenting, after my brew day on November 21. It is going to ferment next to an amber zwickel, which got brewed on November 22. The former beer was made using the Edelweiss hop blend, which is an interesting experiment. The latter beer is a bit of a kitchen sink recipe to use up some odds and ends (especially Munich and Vienna malt). For each, I did a hochhurz mash (45 minutes at 144° and 45 minutes at 160°, before mash-out), and this really seems to boost my mash efficiency! I was at nearly 77% for the zwickel and 74% for the pils, which are each well above my usual 68%. On my previous pils, I just did a 60 minute mash at 149°, which ended with 70% mash efficiency. So, I speculate that a longer mash can be a key to boosting gravity in the Anvil Foundry. I might add this in to my regimen more frequently, once I evaluate the results.

What’s On Tap?

  • Ill-Tempered Gnome is now on tap, and it drinks really well. It’s a perfect winter beer, in that it has lots of flavor but isn’t too heavy or cloying.
  • Farke’s Best Pils is also almost gone, but still tastes quite good.
  • Humboldt’s Lesser Hefeweizen is probably halfway through the keg.

What’s Coming Up?

  • I need to plan my holiday brewing sessions, and am starting to work out the possibilities. A tropical pale ale is in the lineup (using HOPBOX hops), and I’m also thinking an English dark mild for something a bit more sessionable that will use up ingredients.

What’s Brewing? October 2021

This month is a busy one, and I am taking a few weekends off from brewing. That said, I’ve been sliding a brew or two in wherever possible, because I seriously need the downtime.

Beer Batch Updates

  • I’ve moved a few beers from kegs to fermenters to keezer…these are listed below.
  • My German pils made with South Dakota hops is kegged as of last week. The initial tastings show that this will be a really nice beer, on the less hopped side of the style. The malt character is beautiful, and I get a floral hop aroma that’s also pretty nice. Right now, it’s lagering until a tap opens up. See the bottom of the post for a preview picture.
  • On October 9, I brewed a clone recipe of Ill Tempered Gnome, from Oakshire Brewing. It’s a super malty winter seasonal beer, without any spicing. My plan is to have it ready around Thanksgiving time.
  • On October 12, I brewed a 3 gallon batch of another winter ale (Winter Dream Ale). This is a bit of a kitchen sink recipe to use up some ingredients, and I am throwing in Belgian Abbaye yeast as an experiment. The intent is to have something dark and full-bodied, with an interesting malt and yeast character that is in the realm of Belgian quads.

What’s On Tap?

  • The raspberry Belgian sour is still on tap; because the weather has cooled a bit, we’re not going through it quite as quickly as before. At this point, it is ridiculously clear and has a wonderful raspberry character.
  • Turtle Toe Porter is just so enjoyable! I can’t say enough great things about the beer.
  • I recently moved a hefeweizen onto tap. It’s on the lighter side for the style, and quite drinkable.

What’s Coming Up?

A preview of my new German pils, with South Dakota hops

What’s Brewing? September 2021

After the summer brewing hiatus, I’ve been able to brew regularly lately. That is a good thing, because I’ll have another few weekends without brewing due to work obligations. Gotta build up the supply!

Beer Batch Updates

  • I brewed an American porter (Turtle Toes Porter) on September 11, roughly in the realm of Deschute’s Black Butte Porter. It has had a week of fermentation at 66°, and is now out at ambient to finish up.
  • I also brewed an American pale ale (Cascade Pale Ale II) on September 4, to celebrate the arrival of a bunch of this year’s Cascade hops from my dad. It’s a little more rich on the malt bill than many American pale ales, in that it has Maris Otter as the base, with a bit of Munich and crystal 40 to round things out. I kegged the beer the other day, and it’s currently carbonating.
  • Yesterday, I brewed a German pils (“Farke’s Best Pils”) using German-type hops that my dad grew, including Sterling, Hallertauer, and Saaz.

What’s On Tap?

  • Mow the Damn Lawn, Farke,” is the light offering on tap, and I’m drinking through it fairly steadily. It’s a decent beer, but not really my favorite at the moment.
  • Raspberry Belgian 2021 is another light offering, and is delicious as usual. It’s surprisingly clear now, because I used the floating dip tube.
  • Byzantium IPA is my final brew on-tap, and it’s nearly gone. I’m quite enjoying it.

What’s Coming Up?

  • It’s perhaps a little later than planned, but I am definitely doing a hefeweizen next weekend. It will be a slightly modified rebrew of Humboldt’s Hefeweizen, which turned out so well last time!
  • In a few week’s, I will brew a clone of Ill-Tempered Gnome, a winter seasonal beer from Oakshire Brewing. It’s a curious winter seasonal, in that it doesn’t have any spices added–which was a selling point for me! I plan to brew it in early October, so that it has a month or two to condition before the holidays.

Other Notes

  • I made another batch of spicy brown mustard this weekend, because the last batch turned out so well. So well that it’s long gone! I more-or-less use a recipe from The Spruce Eats, except I only use whole brown mustard instead of whole yellow mustard.

What’s Brewing? July / August 2021 Edition

These summer months have been busy with travel, which means not a lot of brewing (or homebrew sampling) has happened. Towards the end of August, I’m just starting to dip my toes back into the waters.

Beer Batch Updates

  • I brewed, kegged, and am now conditioning the 2021 edition of “Mow the Damn Lawn,” a light (?lite) American lager.
  • Two weekends ago, I made a new batch of my Raspberry Belgian, with a kettle sour, boil, and then fermentation. It should be ready to keg in a few days.
  • I’m doing a third brew of my Orange Summer Wheat Ale, for a homebrew club event. It’s a great recipe, and is easy (and popular) enough that I’ve made a few batches of it this year. I brewed the beer last weekend, and now it’s fermenting away. In a week or so, I’ll keg it and add the orange zest tincture.
  • Last weekend, I brewed a Voss kviek-based American IPA, to see if I can get a bit better beer with some different hops. The last IPA I made with Voss was meh, and so I figured a new version is worth a try.

What’s On Tap?

  • I’ve blown through my Schell’s Pilsner Clone as well as my Pannotia White IPA, and need to write those up for this blog!
  • The second brew (this year) of my orange wheat ale is on tap. What a drinkable, tasty summer beer! I made this version with the dry K-97 yeast (instead of a liquid American wheat yeast), and it’s pretty great. I think I found a great yeast alternative!
  • Dunkel-Osteus 2021 is also on tap right now; it’s pretty good, although is maybe a touch past its very prime now.

What’s Coming Up?

  • I plan to do a hefeweizen in a week or so, just because it’s an enjoyable style while the weather is still warm.

Other Notes

  • I’ve got another batch of sauerkraut going, because the last batch (packaged back in June) is about 3/4 gone.

What’s Brewing? June 2021 Edition

My previous What’s Brewing post was cutting it close to the finish line for the end of the month, so I’m aiming to get this one done a bit more ahead of the curve. There has been a moderate amount of activity in the brewery since then, and also on the “other fermentables” front.

Beer Batch Updates

  • I brewed a new batch of the orange wheat ale on 5 June 2021, but subbed in K-97 (German ale) dry yeast instead of American wheat ale liquid yeast. I think the characteristics of the two are similar enough that I’m feeling justified in the substitution.
  • On 12 June 2021, I kegged my Schell’s pilsner clone. For the first time, I dry-hopped it as suggested by the recipe; I’m still uncertain how I feel about that overall.

What’s On Tap?

  • I’m on the last glass or two of my Easy Days session ale; it is super close to being finished out! The Munich dunkel (currently lagering) will roll into this slot soon thereafter.
  • My Clonal Common (steam beer / California common) has been on tap for a week or two, and it’s a nice mid-range amber(ish) beer.
  • The 2021 edition of Pannotia White IPA is on tap, rounding out my current selection.

What’s Coming Up?

  • A new edition of the “Mow the Damn Lawn” brew will get made either this weekend or next weekend, depending on my time and inclination.

Other Notes

  • Last night I packaged the miso batch I mentioned in my previous What’s Brewing? post. It tastes pretty good, and I’m going to make a small batch of miso soup soon.
  • My latest sauerkraut batch is now packaged, too. The fridge is pleasantly full of fermented food products now!
miso paste in mason jar

Miso paste in the jar