Working with Wine Grape Skins and B2017.3

I am going to try and post a weekly update every Friday. In the update I plan to review my past brew day, talk about the up coming brew day, talk about beers that are aging and talk about upcoming events/plans.

B2017.3 Gildemeester Melon Head Ale brew day

Brew day went rather smoothly. No spills, no mess and no rush. After setting the mash -90/10 Belgian pilsner/local Barn Owl Munich + 1/4 lbs of Melanoidin-I went out for brunch with my mother and father to our favourite crepe place. Got back 2.5 hours later and began to sparge. Collected my pre boil wort and FWH with 20 IBU of German magnum. I then ran my 60 min boil, started to chill to 190, tossed in an oz. of Huell Melon and whirlpooled for 25 min before chilling to 65 and collecting 6 gal.16237856_10154774761610336_1858583810_n

I pitched my Saccharomyces and Hanseniaspora starter slurry and left it to chug away. Because I left my mash for a few hours I had an increase in my efficiency by 5%.

OG: 1.053
IBU: 25-30
SRM: 6
FG est: 1.004-1.002
BHE: 85%
Water was a pale hoppy profile.

This Sunday I will be adding 1 oz of Huell Melon as a dry hop addition.

On top of this brew I also packaged up my Black NEIPE hybrid. Due to being more efficient than usual and also overly attenuating by a long shot it has turned into an Imperial Black NEIPE. Finished at 8.4 ABV instead of 7.2 ABV. I bottled up just under 5 gal of this glorious black nectar. In the coming weeks I will do a review on this ale before brewing V2 with different hops for an upcoming IPA competition.

Mixed Fermentation with Wine Grapes B2017.4 planning

This coming Sunday will be an interesting brew. Again I will be using my wild yeasts for this one. As well after 7 days I will be pitching some dregs from Sawdust City mixed fermentation/sours. After 14 days I will transfer to secondary where there will be 2 heaping cups of grape skins and 1 oz of medium toasted oak added.


Balanced water with a mash pH of 5.2

95% Chateau Pilsen
5% Thomas Fawcett C45

Mash at 150 for 60 min with 4.5 gal tap water
Raise temp via induction to 168 and hold for 5 min before begining sparge/launter.
Sparge with 168 with 3 gal of distilled water

Boil for 60 min with 2.5 IBU of German magnum added at the beginning of boil
Add Whirlfloc and Yeast nutrient at 15 min
Cool to 68 before pitching sacc/hans culture

Ferment for 7 days and then add dreg slurry of SDC Limberlost with currants, SDC The Mountie, SDC ODB

Ferment for another 7 days before racking onto 2 cups of red wine grape skins/juice and adding 1 oz of medium toasted oak chips

Ferment until stable and tasting right


OG: 1.046
FG: <1.000
IBU: 2.5
SRM: 5
BHE: 79%


Wild Saccharomyces Results plus B2017.2

Oh yeah. That feels nice to finally have in my hand. This past summer I harvested some wild yeast off of some berries in the bush. Wild Yeast Isolated covers the back story. The beer came out quite pleasant. Notes of honey dew melon, poached pears, banana, green peppercorns, clove, cardamon, sage and light citrus. Finishes dry with a white wine/dry mead like quality.

First fermentation had an apparent attenuation of 96%. Flocculation was medium/medium low. Alcohol tolerance so far is happy at 7 ABV upper limits to be tested still. Ferments happily from 66-77 more ranges to be tested. This weekend is going to be brew 2 with this yeast.

This batch will be a Belgian pilsner base with some Munich and Melanoidin. Bittering with German Magnum. This time around because of the honey dew flavours I am going to use some German Huell Melon hops at flame out and dry hop time. Ale will be named Melon Head Gildemeester.

The barley wine in chugging along just fine right now and will be oaked this weekend. The black NEIPA hybrid recieved it’s final dry hop addition and will be packaged this weekend while the Melon Head Gildemeester is being brewed.

Aside from the brewing schedule there are 2 up coming competitions I will be entering. first is a small group competition called the “Winter Warmer” happening early February. I am mainly just looking for feed back here on 3 brews in this one. I have already entered them as 16A, 21B (Black Imperial) and 25B (Standard Pale). The second competition is a Great Lakes Brewery and Short Finger Brewing Co. collaboration called “SFBC X GLB HOP SHOP IPA CHALLENGE”. As from the name you can guess its only a competition for IPAs. Again I have 3 submissions all that are yet to be brewed. 21A with a NEIPA build, 21B (revised Black Imperial) and 28A (21A NEIPA build fermented with a unique Brett courtesy of Escarpment Labs.). After that it is back to regularly brewing.


02/13/17: Beer won 3rd place in a local competition under saison category!

Last Weeks Brew B2017.1


Well by those hops you may have guessed it was an IPA! You’d be correct. Went for a NEIPA mashed up with a Black IPA. Style Nazis be damned as I will call it whatever I’d like. Pretty smooth brew day. Over shot efficiency and boil off rate leaving me with 1/4 gal less than I was hoping for and 0.005 higher than anticipated OG. I thought of diluting with water but decided to head home instead and rest.

Barley Wine is chugging away at 57% attenuation its 11.3 ABV in just 1 week! Next weeks brew is a toss up as my yeast starter isn’t err… starting. Will need to assess the yeast this evening and decide from there. That being said, next week is going to be a mixed fermentation from bottle dregs OR if that fails a Kviek.

Barley Wine Brew day review and Black NEIPA V1 recipe

New year new brew. Enjoyed a night of 100% mixed fermentation ales ranging from local brew pub ales to the great Cantillon ales. Unfortunately due to legal issues my dregs jar was confiscated and those lovely critters are gone down the drain. Next time I will have to be more discrete.

Anyhow prior to NYE I brewed up a barley wine. That BW has been named Treacherous. The drive to brew day was a blizzard with quite a bit of traffic due to a semi-truck crash. Here are the original anticipated Targets


  • OG 1.125
  • FG 1.030
  • IBU 80
  • SRM 15
  • ABV 12.5
  • Final volume ~3.5 gal

Here are the actuals


  • OG 1.143
  • FG N/A
  • IBU 80
  • SRM 17-18
  • ABV N/A
  • Final (fermentor) volume: 3.75 gal

Call me Mr. Efficient. It’s a good thing my yeast starter was overbuilt! I will ferment this out and then sit on some oak for a few months before bottling for next winters enjoyment.

This coming weekend is my first attempt at a “Black NEIPA” ish beer.

Black Juice


  • Cl:SO4=2
  • pH: 5.35


  • 81.5% Thomas Fawcett Pearl
  • 10% OiO Toasted Flaked Oats
  • 8.5% Weyermann Carafa Special III


  • Thickness of 1.5
  • Mash in at 149F and hold for 60 min
  • Raise temp via induction to 168F and hold for 10 min
  • Fly sparge with water at 168F
  • Collect 6.5 gal of wort


  • 30 min total
  • 15 min 1 whirlfloc
  • 15 min yeast nutrient
  • 5 min 1 oz Citra 12.2% AA
  • Chill to 185
  • Whirlpool at 185 for 15 min 1 oz Citra 12.2% AA
  • Whirlpool at 185 for 15 min 1 oz Galaxy 14.9% AA
  • Whirlpool at 185 for 15 min 1 oz Amarillo 7.8% AA
  • Chill to 155
  • Whirlpool at 155 for 15 min 1 oz Citra 12.2% AA
  • Whirlpool at 155 for 15 min 1 oz Galaxy 14.4% AA (different crop)
  • Whirlpool at 155 for 15 min 1 oz Amarillo 7.8% AA
  • Chill to 68

Pitch Vermont Ale Yeast at a rate of 1 000 000 cells/mp/P

Dry Hopping:

  • 7 days prior to packaging 1 oz Citra 12.2% AA
  • 7 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
  • 7 days prior to packaging 1/2 oz Amarillo 7.8% AA
  • 3 days prior to packaging 1 oz Citra 12.2% AA
  • 3 days prior to packaging 1 oz Galaxy 14.4% AA (different crop)
  • 3 days prior to packaging 1/2 oz Amarillo 7.8% AA
  • Cold crash and gelatin 36 hours before Packaging

Hope you all enjoyed the update