Due to personal and family factors, I'm gonna be taking a hiatus from brewing for an indefinite period. I'd like to go out with a bit better than a whimper, so I'm planning on using up whatever (largely ancient) ingredients I can in the next couple months with 2-3 final brews.
I'm thinking something big to use up a bunch of roasted malts, something big and hoppy to use up a bunch of hops, and maybe one more smaller brew.
Here's what I've got:
Grain + adjuncts:
4 kg 2-row
1 kg Vienna
1 kg rolled oats
~800 g roasted barley
~500 g/per Munich, chocolate, special W, CaraBohemian, unmalted hullless barley, unmalted buckwheat, and lactose
~200 g Black Patent from 2013, lol
* I will almost certainly need to buy some more base malt of some kind or other. I'm totally fine with that. The other grains that are unused will be ground to flour and tossed into bran muffins and the like because why not.
Hops:
150 g/per - Centennial, Golding, German Cascade
50 g/per - Galaxy, Citra, Mandarina Bavaria, Nugget
Maybe 30-40 g Magnum
For yeast, I don't have great temp control these days - too busy to properly maintain a swamp cooler setup and the ferm chamber was permanently commandeered for food storage once we were hit with the OG 'rona epidemic here in Wuhan. Lallemand dried Voss is available, as is Belle Saison. I'm also thinking it might be cool to get some liquid brett from China's upstart liquid yeast supplier Joyferm for one of these. Ambient temps are currently 20-30 C most of the time, but I could probably get away with using AC to keep a room around 18-20 for a few days at the start of fermentation.
I ferment and bottle in a pretty primitive setup, so some cold-side oxygen is inevitable, though I can do my best to minimize it.
I'm thinking a beefy imperial stout to knock out a bunch of the dark and caramalts, a brett barleywine/triple IPA with a billion IBUs and a massive dry hop, and maybe a final run of my Harviestoun Old Engine Oil-inspired oatmeal-buckwheat porter if I can fit it in (and just live with the far-from-ideal fermenting conditions for a beer that's best with low-temp S-04). Any thoughts or advice? I'm rusty as all-hell, so I could use it...
I'm thinking something big to use up a bunch of roasted malts, something big and hoppy to use up a bunch of hops, and maybe one more smaller brew.
Here's what I've got:
Grain + adjuncts:
4 kg 2-row
1 kg Vienna
1 kg rolled oats
~800 g roasted barley
~500 g/per Munich, chocolate, special W, CaraBohemian, unmalted hullless barley, unmalted buckwheat, and lactose
~200 g Black Patent from 2013, lol
* I will almost certainly need to buy some more base malt of some kind or other. I'm totally fine with that. The other grains that are unused will be ground to flour and tossed into bran muffins and the like because why not.
Hops:
150 g/per - Centennial, Golding, German Cascade
50 g/per - Galaxy, Citra, Mandarina Bavaria, Nugget
Maybe 30-40 g Magnum
For yeast, I don't have great temp control these days - too busy to properly maintain a swamp cooler setup and the ferm chamber was permanently commandeered for food storage once we were hit with the OG 'rona epidemic here in Wuhan. Lallemand dried Voss is available, as is Belle Saison. I'm also thinking it might be cool to get some liquid brett from China's upstart liquid yeast supplier Joyferm for one of these. Ambient temps are currently 20-30 C most of the time, but I could probably get away with using AC to keep a room around 18-20 for a few days at the start of fermentation.
I ferment and bottle in a pretty primitive setup, so some cold-side oxygen is inevitable, though I can do my best to minimize it.
I'm thinking a beefy imperial stout to knock out a bunch of the dark and caramalts, a brett barleywine/triple IPA with a billion IBUs and a massive dry hop, and maybe a final run of my Harviestoun Old Engine Oil-inspired oatmeal-buckwheat porter if I can fit it in (and just live with the far-from-ideal fermenting conditions for a beer that's best with low-temp S-04). Any thoughts or advice? I'm rusty as all-hell, so I could use it...