Batch 162 IPA tasting notes

Cold from tap

Pours deep orange, haze, 1/2 inch nice fine tan head that laces

Aroma bright piny, bitter citrus fruit, sweetness underneath

Mouthfeel moderate body, hoppy cleansing, dry

Flavor bitter grapefruit peel, some fruit punch underneath, nominal sweetness doesn't really balance

Finishes hop bitterness, thirsty

Overall, a classic IPA here with hop bitterness dominating, not really to my taste, could eliminate citra entirely, go back to centennials (maybe chinooks) and less strong

Batch 161 Marzen tasting notes

Cold from the tap

Pours bright clear orange with tall fine white head

Aroma sweet malt ripe fruit (apples/pears)

Mouthfeel clean moderate/light body, light coating

Flavor big sweet malt/melanoidin crunch, slight corn/grain in background, slight bitter at end

Finishes malt flavor with bitterness for cleansing, carb cleans up well, want more

Overall very good effort here, good balance for style, very refreshing and drinkable, maybe a bit of dms here, maybe go back to w2633 next time.

Batch 164 Czech Pils

5 gallons

7 lbs mfb pils
1 lb bestmalz dark munich
1/2 tsp cacl

SRM 4

Mash 20 mins at 148 df, 50 mins 155 df

Boil 90 mins

60 mins 10 gr Columbus 14.9%aa, 22 IBUs
30 mins 1/2 oz homegrown liberty, 2 IBUs
5 mins 2 oz saaz, 3.0%aa, 5 IBUs

OG into fermenter 1.050, 84% bhe

Pitch with saflager 34/70 in 1.5 qt 2-step starter at 60 df, leave at 55 df.
Move to rest at 68 df on 11/1 pm, return to 60 df on 11/4 am, drop 5 df per day until 45 df.

Lager at 45 df starting 11/7.

Rack to keg 11/25 with 1 tsp gelatin dissolved in 1 cup boiled water, leave at 38 df.

Batch 163 Imperial Stout

7 Gallons

15 lbs MFB pale
1 lb MFB kiln amber
1 lb oatmeal
1.5 lbs briess roast barley
1 lb weyermanns choc wheat
2 oz peated malt
12 coffee beans
1/2 tsp soda

SRM 48

Mash 70 mins 150 df

Boil 90 mins
60 mins 2 oz galena 13.8%aa, 60 IBUs
30 mins 1.5 lbs table sugar
30 mins 2 oz homegrown willammette, 6 IBUs
15 mins 1 oz homegrown centennial, 5 IBUs

OG 1.092, 80% bhe, add 1 lb sugar, OG 1.100 into fermenter

Pitch at 78 df with 1.5 qts 2-step strong starter w1084, leave at 75 df.  Runs up to 82 df after 1 day, drop temp to 75 df, hold until 10/11 when it drops to 70 df.  Warm back up to 75 df.

10/14 rack to secondary, add 1 oz centennial 10.4%aa, 1 tbsp oak shavings soaked in brandy, 1 packet nottingham yeast, leave at 75 df for secondary.

Bottle 10/28 with 120 gr table sugar, yield 780 oz, 2.0 vols co2.