Great Month of brewing and It is not done yet! Cask days was awesome lots of great beers but the best was the cider. Activated charcoal!? Hell yes. Brew slam beer did OK, nothing special but, hey it’s my first comp. The IPA took a bit of yeast on and was not fresh due to the long fermentation. Lavender beer is still mellowing but is great so far! The fractal beer is just WOW. About 40 ABV and dangerously smooth. The pale kellerbier has been pushed back to a date that is TBD still.
The saison I brewed with my cousins is done but, a bit sulfuric. A 1-2 Week period of lagering should clean that up though. The roggenbier is done and that too will be lagered. The FXS has had peanut butter added and will be bottled very soon as well. Belgian Strong dark ale has stalled at 1.045 so, once out of the barrel next weekend the plan is to dry it out a bit with some Brett. B. Then the RIS 1.120 will be moved into the barrel. The BSDA in the barrel is tasting fantastic. Oak and spirit were coming through just after 2 weeks.
Unfortunately I will not be getting 60L of cider this month. However, I am expecting about 20-40L this coming Sunday. Should be fun to experiment with cider and see what I can do. I have over 200 lbs. of grain ordered to arrive mid November. I will be regularly making an IPA, session stout and Belgian golden ale. That will only leave me with 1 week a month for experimentation. Hopefully I can perfect these beers over the next few months.
Next month I will be brewing my Belgian pale ale with American IPA Hops at Royal City Brewing Co. for a fundraiser in December. More details to come on that in a later post. After that my House IPA, House Belgian golden ale, House session stout and turbid mash for a sour. Thinking of doing a Flanders red. Possibly more cider if it comes in. Again another busy month but, what else is new?
I am hoping to write more frequently next month.
Busy Busy Busy. Just finished moving and settling into my new condo. THANK GOODNESS. This is a lot of stress off my chest. Now to focus my time and energy into brewing.
THANKSGIVING will be a busy day. Getting up at 7 to go get ready to brew. I will be teaching my two cousins how to brew all grain! They want to brew a saison which will be a first for me. We will be doing a clean saison with German malts should end up being ~4.8 ABV. Have yet to finalize the grain bill. That brew day will be a busy one!
The NEIPA that My Girlfriend and I brewed in mid September FINALLY finished fermenting. Burton ale yeast is slow apparently. So that IPA will be bottled. Also being bottled will be the oak aged lavender Vermont blonde ale (which may have some wild funk in it). As well as The fractal beer. It should be around 35 ABV by now. The Belgian strong dark ale will be going into a 10 L barrel that previously held rye and apple jack. Some of the quad will also be going into a 1.4 gal fermentation tank with some toasted/charred cherry wood.
Later this month I am expecting about 60 L or more of fresh Ontario pressed apple cider. Very excited to try and play with a cider for my first time. Other brew plans are to do a roggenbier with 60-65% rye malt. A pale kellerbier is also in the work for later this month. At some point my peanut butter stout will need to be bottled as well for the advent calendar brew exchange.
Next weekend I will see how my first ever beer competition went. I had no planning so I am not expecting to win anything. However, that would be a nice surprise. Cask days is coming up later this month as well. I am extremely excited to find some fresh new brewing inspiration. I am thinking of getting a home cask set up at home with a CO2 regulator so that the ale does not spoil for weeks.
October is looking like it will be a great month so there should be lots of updates to come.
Looking more and more at how real I want to make this. After a club meeting with GTA brews for the first time I was left speechless with the enthusiasm people gave me over some of my beers. The bourbon “barrel” aged triple bock hit it off!
Currently I have a Milk stout with pumpkin, spices and espresso (pumpkin spiced latte), Bourbon barrel aged triple bock (about to get put in the cellar) and a smoked lightly aged (6 months) stout with licorice root in bottles. Very happy with all of these brews. In 2 days I will bottle a NE style IPA. last tasting was very very nice. hoping the dry hops have a good punch to them! Currently fermenting I have a monster Belgiam quad OG 1.145 along with my lavender beer with oak that has been aging for about 6-7 weeks now. Another 3-5 weeks and it should be ready for bottles. I also have an american imperial stout 7.3 ABV aging. Thinking of adding milk sugar and peanut butter powder to it.
With these beers I recently have started to do mead in small batches! Rooibos mead fermented with wine yeast was bottled last weekend. Age will treat it nicely. Speaking of Rooibos, I entered my rooibos amber ale into the 2016 Brewslam as BJCP 30A. First competition entry ever. Next year I plan to enter dozens of beers.
This past summer I harvested yeast off of some wild raspberries and blackberries up by North Bay. These cultures have been handed over to Escarpment Laboratories. They are going to try to incubate enough of each culture to do some experimental pitches with! The plan is to do a split batch Saison. Fingers crossed that this works out.
For October I have 2-3 brews planned. A french saison, a clean lager and perhaps a wheat. As well as a wild berry handpicked cider. The fractal distilled beer is nearing completion ~28 ABV. October should be fairly busy.