TireSlayer Brewing Company.
Hello hop heads! I am a 805 local and have been brewing since august 2012. i dove straight into all-grain after helping a friend out/gaining brewing knowledge for a year prior.
untappd: carps13
insta: stan_s13
Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
8/7/2024 | ![]() |
American IPA | 7.1 % | 10 Gallon(s) | |
8/7/2024 | ![]() |
Saison | 7.0 % | 10 Gallon(s) | |
6/9/2024 | ![]() |
American IPA | 7.2 % | 10 Gallon(s) | |
11/19/2023 | ![]() |
Unknown Style | 6.6 % | 10 Gallon(s) | |
6/22/2023 | ![]() |
Saison | 6.3 % | 10 Gallon(s) | |
6/22/2023 | ![]() |
Unknown Style | 6.5 % | 10 Gallon(s) | |
3/5/2021 | ![]() |
Unknown Style | 6.5 % | 10 Gallon(s) | |
11/12/2020 | ![]() |
Unknown Style | 5.7 % | 10 Gallon(s) | |
11/12/2020 | ![]() |
Imperial Stout | 11.4 % | 10 Gallon(s) | |
8/18/2020 | ![]() |
American IPA | 6.7 % | 10 Gallon(s) | |
Date Added | Name | Style | ABV | Amount |
dry hopped 3oz waimea 3oz idaho7 12/09
started 07/01/18, boiled for 30min & cooled to 90. pitched lacto for 3days & boiled on 07/04 for 15min with 1oz denaliwhen ferment completes: 2-cucumbers @ 1/4" on mandolin, 2-limes worth of zest, 1-juice of lime, .4oz sea salt per 5g
after 5 minute pasteurization boil I utilized an immersion chiller and stirred until temp dropped to 90. I pitched good belly 1qt mango and 6oz blueberry (all i had) into kettle. I wrapped the top with cling wrap and purged w/co2 before putting the lid on to seal. It took 28 hours to reach terminal ph of 3.2. The next afternoon i boiled off for about 35 minutes, adding a .6 of mosaic hops. chilled w/CFC and dispensed into 2-6gal fermenters. added an overpitch of 500ml wlp001 from my local ...
transfered to secondary 04/25/16, 4 days later than i wanted to, but oh well. finished at 1.009, super juicy aromas and flavor. piney, citrus, tropical fruit (mango?), really pleased. i put 2oz equinox and 1oz galaxy into each 5gal fermenter. will cold crash on 04/30/16 in order to be ready for cinco de mayo
1/2 was dry hopped with pacific jade destined for a wedding, the other half got dregs i built up from sante adarius saison Berenice bottle (mixed fermentation)
i hit 75% efficiency, and everything went smooth.
added 1 bar of ibara chocolate (crushed) to kegadded 3.2oz of death wish coffee (crushed) to keg in muslin sackremove @ 4th day of carbonating (7psi)
add crushed belgian candy at third day to prevent stuck fermentation. this yeast strain likes to do this. but the addition of simple sugar at 3rd day helps boost the yeast to tackle the complex chain sugars and finish. i added heat at this point to get the beer in the 78-80 degree range.
brewing this to take to our local hbc beercamp. its for a flight of session ipa & apa's. im keeping 5gal for myself. tasted really nice in wort form, cant wait to taste it with alcohol!
i let this yeast cruise up to near 80 degrees on the first day, and let it stay there for the first three days. after that i allowed the temps to cool to 74 and averaged 74-72 degrees for 15 days and then cold crashed and kegged.