working title: Brew day or another day of quarantine.....

What a day!  It's been a long time coming but I finally brewed!   Being my first brew day in a long time and at a new location- several things didn't go so well but beer was still made.  What kind you ask?  A Saison. Come check it out here: https://bit.ly/2KHEOMR

	Beer Name:		Home Sweet Home
	Yeast Used:		Belle Saison Belle Saison
	Brewed:
	Style:		Saison
By The Numbers of this Style:							Saison
	Style Cat.		Low	-	High	Home Sweet Home
	ABV=		3.5	-	9.5	0.00%
	IBU's=		20	-	35	29
	SRM=		5	-	22	10
	OG=		1048	-	1065	1.060
	FG=		1002	-	1008	1.060
	Aroma:
	Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate).
	Appearance:
	Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent.
	Flavor:
	Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels.
	MouthFeel:
	Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional).
	Overall Impressions:
	Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
	Commercial Examples
	Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale
	Style Comparison
	At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.
	Notes
	Wow, it's been awhile. Have to refine my technique!

Corona Virus time to hunker down

Well,

Since we here in Illinois are under a shelter at home request, of all weeks I choose for my vacation, I've been work on my workshop/brewhouse.  I have about  half the walls up and some cabinetry to build......   Then It's brew time.


Still figuring out what to brew:

Milkshake IPA, IPA, Dubbel, Sasion or Weissbier


Fingers crossed!

Crap..... Sorry

So, we are almost ready to celebrate 1 year at the "not so new" house. Guess what?  I haven't had time to brew any beer :(  I hope for this to change soon as I still have lots to do to get the workshop/brew shop ready for brewing.  The first beer will have to be: 1. easy gain bill, that I have on hand 2. fast fermenting and 3. easy drinking.  I plan to brew simply with "NO" changes to my old setup.  After a few brews are done, I'll regroup and figure what changes I would like to make and might revisit the switch to 220v.  Wish me luck!  Currently, I only have a few recipes that will fit my criteria.  Right now I'm leaning towards a Trappist single, Blonde, or Saison.

What now or Bring out your dead

So,
Our move is over and we are settling down nicely and slowly going through our stuffs. In this move
I got a major upgrade as I now have woodworking shop/brew shed/apiary storage.  Granted it needs work e.g. walls.

In going through this process I discovered a NEMA 6-30 outlet (250V AC 30amp), brew days will get faster!  Once I upgrade my rig.....

Now-  I just need to figure out what beers to brew for our housewarming.  Currently I'm thinking as follows:

1. Rye Saison
2. Belgium Blond
3. APA
4. British Brown or Dark Mild
5. Club Soda

Adventus Vytas, Weizenbock

	Beer Name:		Adventus Vytas
	Yeast Used:		Munich Classic, Danstar
	Brewed:		5/28/2017
	Style:		Weizenbock
By The Numbers of this Style:							Weizenbock
	Style Cat.		Low	-	High	Adventus Vytas
	ABV=		6.5	-	9	6.43%
	IBU's=		15	-	30	21
	SRM=		6	-	25	21
	OG=		1064	-	1090	1.060
	FG=		1015	-	1022	1.011
	Aroma:
	Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.
	Appearance:
	Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.
	Flavor:
	Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.
	MouthFeel:
	Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.
	Overall Impressions:
	A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.
	Commercial Examples
	Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus
	Style Comparison
	Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.
	Notes
	I like this beer a lot. Lite banana aroma, medium body, low bitterness and super easy drinking with low ABV. This is a beer one could drink all night! Pretty easy brewday, started ~8:30pm with strike water. Finished about 1:30am with the cleanup. Used 2 110V elements, with low boil-off. The wort tasted very good- collected ~6gal. This is a really good and easy drinking beer! This is a keeper. I have received very possitive reviews on this beer, including "You should open a brewery"!