OVHA Chat

I have a new batch of Beer Belly Stout in primary fermenter. Added maltodextrin to this batch to give more body and mouthfeel. Should make more lace down the sides of the glass. This stout takes a while to mellow the rough edges and by June should be excellent. Takes a months to get to that point, though!
Probably will make an American Pale Ale and an American Amber(Red Ale), but won't make them until spring because the hop flavor and aroma disappear in the bottle after a while. Beer is still fine, but not quite to style for the judges.

I just bottled a Belgian Strong Ale (9.5%!!) that should be pretty tasty by June. I was also thinking of doing another Hefe before then.

Hum, not sure yet, but I'm definitly submitting something just for the experience. Those Foam Blowers Are Going Down!

Chris Norrick wrote:Hum, not sure yet, but I'm definitly submitting something just for the experience. Those Foam Blowers Are Going Down!

HAHA!

Just made a Scottish ale that has only been bottled a few days. I'll try a bottle in a week or so to see if it is anywhere close to what I want it to be. Also have what I hope will be a seriously hoppy American IPA with Cascade bittering, flavor, and aroma hops . Dry hopped with Amarillo. Should be about 8% ABV. Still in secondary.

My son in law Bob and I made a batch of Pale Ale this weekend. Bob's first try at brewing! Stayed with a pretty basic recipe, no specialty grains.
PALE ALE
6# light LME
1# light DME
1/2 oz. Galena hops 60 min.
1/2 oz. Willamette hops 15 min.
1/2 oz. Willamette hops 2min.
2 tsp. gypsum
1 whirlflock tablet
US 56 yeast (starter)
Prime w/ 3/4 cup corn sugar

OG is 1.050
IBU 35
I've never used US 56 yeast before but it is supposed to have a neutral flavor profile similar to WhiteLabs California 001. If it works as well, costs less and is similar otherwise, GREAT!! Anybody else use this before?
If pale ale turns out well it should be ready in plenty of time for brewers cup.

I used US56 for the first time in an American pale ale that hopefully will be carbonated for the Wed. meeting. So far, I'm very happy with it. Started up quickly and violently.(sure glad that I invested in a blow off tube) I had to swirl the beer several times after fermentation in the primary to get a thick layer of creamy, yeasty stuff to drop that just wouldn't drop on its own. The beer tastes pretty clean to my unrefined palate.

The thick layer of creamy krausen that you had when you used US56 yeast must be a characteristic of that strain. My pale ale had a lot of that too. Racked it off into secondary today. Really cloudy, hope it clears with time!

Jack, when do you need our beers? I see the entry form hasn't been updated yet.

The entries need to be in Indy June 10-June 24. I am going to Indy's Brew Ha Ha on June 24 & I will take them with me. I'll need them sometime before June 24.

At this point I have an American IPA, a Northern Brown Ale, and a possible Imperial IPA (6.5 oz of hops) depending on what it's like when it comes out of the fermenter. Might have time to squeeze in one more.

So far: Belgian Dark Strong Ale, Oatmeal Stout, American Pale, Barleywine

Right now it looks like Scottish ale, dry stout, American pale ale, hefe, and American IPA

I have posted the link to the entry information. Look at the announcement at the top of the message list.

American Amber, Scottish 80/-, and that so-so K