The Scottish 'Wee Heavy' 80 probably should be bottled. It's day 27 of the ferment and the temperature was around 58F/14.5C most of the time. The color looks nice.

The OG was about 1.052 and it's about 1.016 which is close enough for US-05 I think.

Sample taken from the spout on the Speidel, which I will use for bottling too with my picnic faucet filling wand, so there shouldn't be much or any trub in the bottles now that I've cleared a path.

Beer making day. An extract Scottish Ale 80. Pale DME, Caramel 40Land 120L, Chocolate Malt, and Kent Goldings plus some leftover Saaz.

The Oktoberfest beer after 8 days in the bottle before chilled for a test. It needs more time to carb up and clear a little but I wanted a little to test for the weekend. It got a 'tastes really good' from the big city tasting judge. No off tastes that I can tell. Only 5 other bottles refrigerated, the rest in the cool cave where they can get better.

Brouwerij West Panorama, San Pedro, California (2 photos)

https://welchwrite.com/blog/2024/08/06/brouwerij-west-panorama-san-pedro-california-2-photos-photography/

https://pixelfed.social/i/web/post/726542057098276927

Beer Tanks, Brouwerij West, San Pedro, California (2 photos)

https://welchwrite.com/blog/2024/08/02/beer-tanks-brouwerij-west-san-pedro-california-2-photos-photography/

https://pixelfed.social/i/web/post/725051428341621793

So still waiting on my Grodziekie to condition and carbonate more… but I don’t know if I’m digging it.

I might try to dry hop directly in the keg or call it a learning experience. I knew this smoke style brew was going to gamble regardless.

The aroma of the smoked malt is almost overwhelming. I do remember this being a highly carbonated champagne-like style so perhaps that’s the key and just giving it more time to clarify in cold crash fridge.

Cannot stop thinking about the great feedback at the last https://gtabrews.ca
meeting for my amber ale.

And the presentation by Nate Ferguson, from Escarpment Labs, about lagers and his suggestion to me to use the “forced diacetyl test” the next time I brew.

So much to learn still!

https://escarpmentlabs.com/blogs/resources/the-forced-diacetyl-test

To my #homebrewing peeps and #beermaking brethren…

Are all PH meter storage solution essentially the same and safe for most PH meters?

I'm also going though my old notebooks and doing a bit of a beer-making ingredients inventory. Some of it has been sitting for a while and I should use it up! So a mini batch of beer this weekend.

Got some nice Cascade and Citra hops on hand! Probably use those for finishing and use my garden's fresh hops for boiling.

Anyone have a good idea how fresh to dried scales? I always just wing it, but should be more measured about it.

So b/c I’m not home and needed some growlers to fill for a few buddies I stopped at a local brewery and sold me a few half growlers (howlers?) at a decent price and a quick tour of their operation. :)

Young married couple self taught that slowly scaled up on their own.

Shout out to Turkey Shoot Brewery, this place is a beautiful gem!
https://www.turkeyshootbrewingco.com/

Lot’s of positive feedback from my #homebrewing IPA and the raspberry Seltzer… but they did not kill the kegs. Guess it’s staying my sister’s for a bit.

Check list ready so I can showcase my #homebrewing efforts at a party.

Time and budget prevented me from creating a proper jockey box, so I have to transport my whole keezer after a few tweaks.

I think I figured a quick a dirty hack to hold the CO2 tank in place