Wow, writing for the sickest stick....miss it! And what a great time to get going again as there are many projects in the works as of this last brew day with my main shit stain, Marcus Wadeus; aspiring brewmeister and all around goodfella!
So, what the heck have we been doing...let’s begin.
Mark is on his third brew and in an double play effort to fill some fermenters and test his resolve, we did a quadruple batch...all different beers, yeasts, barrels and grists.
To accomplish this we went with a two tun parti-gyle. What!
Brew day: 8/4/19
Tun #1
90% Dingman Belgian Pils: 20#
10% White Wheat: 2#
Mashed 148
Run and mixed
Resulting Beers:
Weizen II using second gen Weisenstephener Yeast
Crooked Stave Barrel w/Brett slurry gen II from Omega.
Tun #2
20# pils
1# Vienna
1# white wheat
This was run out and boiled to become the basic French Saison, then we side potted (and mildly charred) 2# flaked wheat, 1# flaked oats and added this to the tun for with the second and third runnings (which were all mixed up with first runnings) to head to the Fathers Day Barrel with the same second gen Brett slurry used in the crooked stave Barrel. Follow me so far? Nice. Moving on
Resulting Beers
Fathers Day Barrel
Basic French Saison
Stats
Weizen
OG 1043
Boiled 30 minutes
1.25oz low alpha Styrian at 30 targeting BUGU .35
Aerated via hard pour through funnnel
Pitched 1 highly active smack pack of weizenstephener yeast at 62. Left in fridge overnight and got down to 48. Left to free rise in water bath with rag and fan setup and landed at 64 for a week. Huge thick krausen after 4 days. Then left at basement temp of 67 for remainder.
CS Barrel
Preboil OG 1048
10 minute boil, estimate OG 1050.
No hops
Pitched 500ml 2nd gen Brett Slurry @75. (Could’ve gotten away with 250ml I’d bet)
Took off, strong ferment.
French Saison
OG 1058
Boiled 30 with 2oz EKG for balance
Pitched at an active smack pack at 60 and allowed to free rise to 75 for duration. Strong ferment
Fathers Day Barrel
OG 1043
No boil no hops
Pitched Brett slurry, 500ml at 75 degrees. Strong ferment.
