Tag Archives: mosaic

More Haze!

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We got a little thirsty while waiting for the heavy to finish aging. With Cannonball almost gone, we decided to rip another hazy for the tap house.

  • The base
  • The hops

The last hazy we made was such a popular pour, we decided to make a similar version with some tweaks to the hop additions. All the cool guys are going to be there. Citra. Mosaic. Azacca. Just say Azacca again. Azzzzzzaca! We’ll pack some in a bio and we’ll dry hops some others into the fermentor a half dozen times before it gets to the keg. This will be another pounder for sure. Can’t wait!

This one is going to be huge!

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Due to some recent moves, our hop stash is completely overflowing. First world problems for sure but problems nonetheless. With a pint of Quarantine IPL in hand, we hatched a plan to make an IPA with a whole pound of hops in it. The goal is to make a higher gravity beer that is part face melting IPA and part Hazy NEIPA.

  • Grains ready to work
  • 15 lbs is no match for the mash tun

With some new equipment, we slammed 15 pounds of grain into the mash tun. We took the wort, lit the fire, and started the journey. By the time this pale meets a glass, 16 ounces of Magnum, Citra, Mosaic, Azacca, and Nelson will be in the beer.

Saison Season

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With the lager just sitting around lagering while the taps are running low, it was time for another brew. Since we haven’t make a saison in a while, we decided to get after it. What was going to be a light, peppercorn farmhouse turned into a darker saison due to some COVID required substitutions.

We used a pilsen / pale split base and some Mosaic for bittering, then we layered on some Azacca (mostly because it’s fun to say) to try and get just the right twist of something different.

Regardless of how it turns out, it will still be beer and it will still be ready before our lager.

A long way out

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Whirly Bird has long been an ale house. Even our Novemberfest had some ale yeast snuck into the fermenter. Well, today is the day we naively decided to change this. Without much of an understanding on lagering cycle, off we go.

  • The lager mash
  • New equipment

The fire was lit, the pils and Marris Otter were mashed, and things were off to a boil in the new, huge kettle. As the flame died out, that’s when we started piling on the hops. Ounces and ounces and ounces of El Dorado and Mosiac are turning this classic lager into a tropical, hoppy experiment.

Happy New Year!

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New year, new beer!

What better way to ring in 2020 with a batch of hoppy APA. The fire was lit around noon and another hoppy creation was concocted. The last NEIPA turned out pretty well so we continued the same tropical hop profile. I think it may turn out a bit cloudy initially with the London Fog WLP but it’ll settle out in a week or so.

  • First look at the color
  • Flame-out and whirlpool additions

The sample of OG soon-to-be-beer sure smells like we didn’t screw it up. See you in a few weeks. Don’t worry, we’ll stuff some Sabro down your throat soon.

Hazy NEIPA on the horizon

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There must be some technical glitch on the site because it looks like I haven’t made a beer in two years. I think I missed one completely but in the past two years I’ve spent more time on the road than at home and brewing has taken a back burner. Fortunately I haven’t gone two years without drinking beer…

Back in the fight, I decided to take a crack at my current favorite variety. A juicy, hoppy, New England IPA. Roll your eyes all you beer snobs and complain that juicy is an incomplete adjective. I dusted off the equipment, cracked a cold one (the chef can’t die of thirst), and 10 oz of hops later (most late additions) we have something in the works.