In my last update I laid down the gauntlet for myself and decided I was going to max out my entries for the Nevada State Homebrew Championship. Nevermind the fact that most of the beers weren’t brewed.
True to my word I’ve brewed 4 times since the last update and will brew at least 2 more beers this week. Here’s the NV Championship rundown:
1. Purring Kitten Session IPA – Because I wanted to use the 2 three gallon carboys this batch was in and I’d heard Jamil discussing the surface area benefits of double dry hopping, I transferred both the WLP 002 & 006 sides to kegs and added Mosaic & Citra hops (as well as Biofine). The Kitten will be a slightly different animal than last time with the higher gravity & added hopping. I didn’t taste the beer but both sides smelled like hops were making sweet love to my whole olfactory situation.
2. Helles Too Good For You is still lagering away happily. Color looks good. For some reason I have total confidence in the 4 different lager yeasts I blended for it. I transferred the previous Helles batch that was on Big Dog’s Imperial Pilsner WLP 830 yeast and it tasted nice. Fairly dry and a touch bitter but good malt aroma.
3. King Kong Ain’t Got Ish On Me Belgian IPA – Both sides (WLP 400 & 410) cranked along pretty well. This was my 2nd experience with 410 aka Belgian Wit II. My first experience involved some open fermenting and a near cat fatality. Despite leaving a solid amount of head space, this second experience was quite similar. I awoke to a big yeasty mess. The cat escaped unscathed but the airlock on the left launched out of the carboy on the far right:
It took me a moment to realize just how serious things had gotten:
Those spots are yeast and hops on the ceiling. We have very high ceilings. It’s probably at least 15 feet high at that point. I figured running the Wit II at a fairly well-controlled 67-69 with ample head space would take care of things. No need for a blowoff tube. Man was I wrong. If you ever want to murder someone by fermentation, fire up some well placed Wit II fermenters and give it a day.
Regardless, I have high hopes that the Belgian IPA on the WLP 400 Belgian Wit will be delicious.
4. It’s A Celebration Bitches! Smoked Dubbel – The brewday didn’t go too badly. The Briess Cherrywood Smoked malt smelled like gorgeous hickory smoked bacon, so I think it should play well with the Dubbel flavors. The one problem I did have was that it was 11pm and I ran out of propane just as my boil started. Sane people would go to a local store for more. I decided to fire it up in 4 pots on my stove:
Figuring out the hopping was a little goofy, but luckily I only needed to hit it with 1oz EKG. My volume and gravity ended up pretty money and the wort smelled and tasted great, so we’ll see what the split of WLP 530 Abbey Ale & WLP 575 Belgian Style Blend can do with it. I chose those 2 because the 530 will be more dry and spicy and the 575 should be a little more ‘general Belgian’. It’s hard to know which side I should put my money on for coming out the best.
5. Kohatu For Dummies Pale Ale – I brewed this beer today and I think it has real promise. The Kohatu is 6.8 AA and not super over the top but it definitely has some intriguing pine & tropical notes. It’ll be fun to see all 50 IBUs of it shine on a pretty stripped down pale ale base. Unfortunately WLP 001 California Ale has been in high demand at U Bottle It lately, so I went with the 2 vials of WLP 006 Bedford British I was saving for a potential session IPA re-brew. I figured that if it worked for Purring Kitten, it’d work in the hoppy pale.
6. Wag The Dog Northern English Brown – This beer has still not been brewed. I’ll be brewing it tomorrow after work on either WLP 005, 006, or 041 depending on availability and if I’m in the mood to split it and acquire more 3 gallon carboys.
7a. Fuzzy Bunny Slippers IPA – The plan was to enter this hop-riffic homage to homebrewing and being able to get such coveted hops. I Burtonized the water so it’ll be interesting to see how hard a hop bomb hits with extreme IPA water (using 27 grams of gypsum) and 104 IBU of lupulin goodness. Here’s Fuzzy running into the kettle & first wort hopping:
Funny enough, I got up at 6am and brewed this beer (and obviously first wort hopped) and on my way to work in the afternoon I listened to Jamil’s latest style show on Double IPA. It turns out Jamil makes very solid points on why he thinks the practice is total BS and I have been converted. No more first wort hopping for me unless it’s a big Double IPA where I’m cramming hops everywhere I can.
7b. U Hop It IPA – I told my buddy Gary at U Bottle It that I’d put 7 entries in the contest and he said I should brew U Bottle It’s U Hop It IPA kit and enter that. Mind you I designed the recipe and have quite a bit of faith in the power of Simcoe, Columbus, Falconer’s Flight & Chinook. The problem with this plan is you can only enter 1 beer per subcategory, so 14B American IPA just became off limits to Fuzzy Bunny Slippers. All in all, I’m excited to put my U Bottle It mini-mash IPA recipe in the competition and see how it stacks up. Plus this will be the first time in 3 or 4 years that I’ll get to brew a mini-mash beer. Also, I’ll be using all RO water as usual but I’ll be building my water to the Vegas water profile which lends itself well to pales and IPAs with its friendly Sulfate to Chloride ratio. Here’s the kit on the shelves (next to Hop Delivery DIPA that I also made):
Anyway, I’ll give detailed recipes and notes on anything that wins or scores well. Also, there’s another contest coming up through SNAFU that I already have 7 entries in. The SNAFU competition will consist of 2 categories: Best ‘big’ beer (OG over 1.060) and best use of hops. I’ll be sure to share more details as things develop. I’m planning on trying to uncap, re-yeast & prime a few bottles of both my Throw Up The Dub Dubbel & Agnostic Tripel. Both beers are about 15 months old and taste quite nice, other than their continuing lack of carbonation.
Other than all these competition beers, I’ve been scheming up a Nelson Sauvin hopped Oatmeal Belgian Blonde which I might brew at Clyde’s on Sunday. I’ll either do that on Wyeast 3711 French Saison or White Labs 500. I also need to brew a Berliner Weiss sooner rather than later because I want it in my kegerator and I need to perfect a recipe for my wedding in March!
Alright friends! I’m tired from early brewing so I’m headed to bed. Be well and prosper!