Post by: blatz on January 17, 2014, 02:26:27 pm
Post by: klickitat jim on January 17, 2014, 02:41:33 pm
Post by: reverseapachemaster on January 17, 2014, 02:50:39 pm
Post by: theDarkSide on January 17, 2014, 03:14:52 pm
Post by: ibru on January 17, 2014, 03:17:47 pm
Post by: morticaixavier on January 17, 2014, 03:47:35 pm
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
Post by: theDarkSide on January 17, 2014, 03:54:04 pm
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
Happy Early Birthday...hope you day goes well. Someone should do all your cleaning as a present.
Post by: HoosierBrew on January 17, 2014, 04:00:35 pm
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
So I assume you sourced your cherries ok then, Mort ? Very,very cool to get to brew that at a brewpub.
Post by: denny on January 17, 2014, 04:06:11 pm
Post by: morticaixavier on January 17, 2014, 04:34:28 pm
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
So I assume you sourced your cherries ok then, Mort ? Very,very cool to get to brew that at a brewpub.
I have a lead on the cherries. was not able to find organic but we do what we can. We will see what the guy who has to pay for them says. Shipping from Michigan is gonna be pricey
Post by: Iliff Ave on January 17, 2014, 04:46:23 pm
Post by: HoosierBrew on January 17, 2014, 05:16:57 pm
Post by: redbeerman on January 17, 2014, 05:46:50 pm
Post by: Stevie on January 17, 2014, 05:47:30 pm
Next weekend I will be watching the pro-bowl. ;D Ha ha, couldn't get that out without laughing. Barely wine + something with the second runnings is next on the list.
Post by: Three on January 17, 2014, 06:07:53 pm
1.071 OG ~7.3% ABV ~100 IBUs Wyeast West Coast IPA 1217-PC
Simcoe, columbus, cascade, amarillo, centennial
Post by: HoosierBrew on January 17, 2014, 06:10:01 pm
West Coast IPA
1.071 OG ~7.3% ABV ~100 IBUs Wyeast West Coast IPA 1217-PC
Simcoe, columbus, cascade, amarillo, centennial
FTW ! Sounds great.
Post by: hopfenundmalz on January 17, 2014, 06:58:00 pm
Post by: dannyjed on January 17, 2014, 09:33:57 pm
Post by: flbrewer on January 17, 2014, 10:52:56 pm
Post by: morticaixavier on January 17, 2014, 11:16:29 pm
Waiting on 3 batches....BUT drinking this! http://imgur.com/OKikgaC
(http://i.imgur.com/OKikgaC.jpg)
Alright flbrewer. I think I've got it.
click the 'get embed codes' link below your image on imgur and select the bbcode option that appears to the right of the image. paste that into your post and voila!
Post by: flbrewer on January 17, 2014, 11:17:29 pm
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Post by: koop3700 on January 17, 2014, 11:17:54 pm
Post by: morticaixavier on January 17, 2014, 11:18:17 pm
Sorry, rushed post. Thank you though!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
no worries.
Post by: fmader on January 18, 2014, 01:30:36 am
Post by: Three on January 18, 2014, 04:35:49 am
I will also be joining the IPA club this weekend as well. Thoughts on this, As I was admiring the clean crisp air and near full moon last night I may start my brew at 8 pm plenty dark here in upstate N.Y. stone throw from Lake Ontario. Calling for clear skies, calm, clean, crisp bout 18-20 degrees sounds like its meant to be. may add a little something?????????
That will be an awesome brewing scenario! Perfect conditions for an outside winter brew session. That makes me want to schedule my my next brew to be outside as well......
Post by: mrb on January 19, 2014, 07:58:23 pm
Post by: 69franx on February 09, 2014, 07:09:19 pm
10# 2 Row
2# Munich
1# Victory
1oz Magnum FWH
10z Chinook at 60
1 oz each Cascade and Amarillo @5
1 oz each Cascade and Amarillo @Flameout
will be WLP 001 with 2.5L starter
1oz each Cascade and Amarillo dry hopped for 3 days, and then the same again for another 3 days.
Cant wait to get this one into bottles, condition it, and then drink it!
Thanks to all who helped!
Post by: HoosierBrew on February 09, 2014, 07:13:35 pm
Did not see a newer post, so I am putting this with last month's brews. I am in the middle of my second all grain batch. First using Beersmith2 to build, along with many suggestions from all of you. It is 22 minutes into the boli and smell wonderful.
10# 2 Row
2# Munich
1# Victory
1oz Magnum FWH
10z Chinook at 60
1 oz each Cascade and Amarillo @5
1 oz each Cascade and Amarillo @Flameout
will be WLP 001 with 2.5L starter
1oz each Cascade and Amarillo dry hopped for 3 days, and then the same again for another 3 days.
Cant wait to get this one into bottles, condition it, and then drink it!
Thanks to all who helped!
Looks good !
Post by: passlaku on February 09, 2014, 09:19:25 pm
Post by: snowtiger87 on February 28, 2014, 08:31:03 pm
Same mash and boil, 2 different beers. The Biere de Garde will get an addition of sugar to bump up the gravity a bit.
For 10 gallons:
Grain:
2 lbs Caramunich 60
3 lbs flaked maize
3 lbs Munich malt
11 lbs Vienna malt
+ 1 lb sugar (turbinado) for the Biere de Garde
Hops:
1oz Magnum (14% AA) for 75 minutes
Yeast:
WLP Mexican Lager for half, Saflager s-23 and Belle Saison for other hal f(ferment at 60 degrees)
Post by: stevenb on March 07, 2014, 08:17:49 pm
Post by: deathlylost on March 10, 2014, 06:51:53 pm
Post by: HoosierBrew on April 04, 2014, 11:56:19 pm
Post by: dannyjed on April 05, 2014, 02:20:38 am
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge ! 1.050 OG / 40 IBU. Weyermann BoPils and plenty of Saaz. Go figure.So when it's ready, the weather will be warmer...enjoy.
Post by: HoosierBrew on April 05, 2014, 02:28:50 am
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge ! 1.050 OG / 40 IBU. Weyermann BoPils and plenty of Saaz. Go figure.So when it's ready, the weather will be warmer...enjoy.
Yep, that's the plan. Lagers all summer, with a saison sprinkled in there somewhere. Thanks !
Post by: deathlylost on April 09, 2014, 07:19:32 am
Sent from my iPad using Tapatalk
Post by: erockrph on April 11, 2014, 05:17:55 am
I have a coconut porter in my secondary. I toasted and added the coconut a few days ago. After a gentle stir, the spoon came out water resistant. I hope the excess oil doesn't ruin it. Anyone have experience with this?
No personal experience, but coconut oil does solidify around room temperature. If you cold crash for a bit maybe you can get it to congeal. Then you can either skim it or rack from under it.
Post by: Frid on April 14, 2014, 11:18:56 pm
Post by: snowtiger87 on April 19, 2014, 04:37:15 am
Post by: jeffy on April 19, 2014, 12:22:19 pm
Post by: tomsawyer on April 20, 2014, 02:16:35 am
Might brew a batch of blonde tomorrow for a strawberry blonde ale.
Post by: yso191 on April 20, 2014, 02:26:26 am
Post by: brick pig on April 25, 2014, 03:33:25 pm
I have two batches ready to bottle: a light citrus ale which is a kinda sortofa bastardized version of a Peeper Ale clone recipe I found, and a porter I concocted from the leftover odds and ends from previous brews.
Interesting, in that I rarely stray very far from the recipe I'm making, let alone brew without any recipe at all. Can't wait to see how these two turn out.
Post by: 1vertical on April 28, 2014, 02:29:47 pm
1.050 O.G. and will add 1 lb of Candi Syrup near high Kreusen.
Post by: brewsumore on May 01, 2014, 04:52:09 am
The flameout addition of 10 oz of dark raisins will first be caramelized in a hot metal pan with a splash of cherry port with brandy, and then pureed in the blender before adding to the kettle.
Additional sugar will be 2 lbs of D2 Belgian Candi Syrup also added at flameout.
Post by: klickitat jim on May 01, 2014, 12:25:28 pm
Post by: Stevie on May 01, 2014, 12:41:29 pm
Post by: HoosierBrew on May 01, 2014, 12:44:38 pm
Post by: morticaixavier on May 01, 2014, 02:34:44 pm
Post by: dannyjed on May 01, 2014, 09:36:07 pm
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.I've just gotten into making sours this year. I have a Flanders Red and an Oud Briun aging. I plan on making a Berliner Weisse next weekend.
Post by: beersk on May 01, 2014, 09:45:46 pm
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.I used to brew IPA all the time. Anymore, it's once every 7-10 batches. Mostly German styles nowadays. This weekend I'm brewing a Munich lager, for lack of a better style guideline. It's basically 70% Munich type I, 30% blend of maris otter and Best pils (left over grain). Hersbrucker hops, and Czech pils yeast. Should be like a darker, maltier helles. Or a lighter Marzen. Supposed to be around 7 SRM.
I had a few German commercial helles recently and several of them were basically Oktoberfest biers. They were nearly amber and very Munich-y tasting, rather than pils tasting. Weihenstephaner is still the benchmark for me.
Post by: Iliff Ave on May 01, 2014, 11:59:09 pm
Post by: erockrph on May 02, 2014, 02:24:42 pm
Finally going to be brewing my Mo Pils (Bo Pils with Motueka hops) on Monday. And (if mother nature cooperates), I'll be planting my peas and early veggies on Monday as well.
Post by: beersk on May 02, 2014, 04:12:27 pm
Just kegged a beer for the first time last night - a very nice looking Märzen. It's very hard to resist the urge to rush-carbonate it, but I figure it's better to go slow my first time ;)Your first kegged beer will last about a week. At least that was the case for me :)
Finally going to be brewing my Mo Pils (Bo Pils with Motueka hops) on Monday. And (if mother nature cooperates), I'll be planting my peas and early veggies on Monday as well.
Post by: HoosierBrew on May 02, 2014, 04:19:47 pm
Your first kegged beer will last about a week. At least that was the case for me :)
:D No kidding ! It was easy to count bottles when I started brewing, but that first empty keg gave me a look of disbelief on my face. I could've sworn it ought to be half full !
Post by: Iliff Ave on May 02, 2014, 05:36:26 pm
Your first kegged beer will last about a week. At least that was the case for me :)
:D No kidding ! It was easy to count bottles when I started brewing, but that first empty keg gave me a look of disbelief on my face. I could've sworn it ought to be half full !
Man I am so stingy that I am usually trying to kill a keg over the weekend so that I can fill it back up with something ready on Monday. I have beer conserving skills I suppose...
Post by: erockrph on May 02, 2014, 06:38:01 pm
Your first kegged beer will last about a week. At least that was the case for me :)
:D No kidding ! It was easy to count bottles when I started brewing, but that first empty keg gave me a look of disbelief on my face. I could've sworn it ought to be half full !
Man I am so stingy that I am usually trying to kill a keg over the weekend so that I can fill it back up with something ready on Monday. I have beer conserving skills I suppose...
This is more what I'm afraid of - that I'll run out of kegs because I'm not drinking them fast enough. Now that I'm kegging I don't have to drink a full 12oz at a time.
Post by: HoosierBrew on May 02, 2014, 06:47:09 pm
This is more what I'm afraid of - that I'll run out of kegs because I'm not drinking them fast enough. Now that I'm kegging I don't have to drink a full 12oz at a time.
Yeah , back in my twenties it was more likely than not that the keg got drained in a big weekend bash. Now I have to give it away or have people over to free up keg space, since I brew a lot more than I drink. Make friends with all your neighbors - mine help empty my kegs pretty regularly !
Post by: beersk on May 02, 2014, 07:19:15 pm
Other than that, I like kegging because it's just easier and cooler. I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I'd like in the keg.
Post by: HoosierBrew on May 02, 2014, 07:25:00 pm
I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I'd like in the keg.
+1. When I keg a hefe, I rack a small amount of the yeast into the keg with the beer, being careful not to get down into the trub. And then every few pints, gently rock the keg to stir up the yeast. Works pretty well.
Post by: beersk on May 02, 2014, 07:56:12 pm
That is a pretty good idea. I think I'll try that. Of course, racking out of my keg fermenter, I'd probably have to gently rock the fermenter as it's racking as I don't have control as to how far down the dip tube goes.I still like to bottle hefes though for the yeast sediment, because they usually clear a little more than I'd like in the keg.
+1. When I keg a hefe, I rack a small amount of the yeast into the keg with the beer, being careful not to get down into the trub. And then every few pints, gently rock the keg to stir up the yeast. Works pretty well.
Post by: narcout on May 02, 2014, 08:20:59 pm
Now that I'm kegging I don't have to drink a full 12oz at a time.
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
Post by: beersk on May 02, 2014, 08:21:44 pm
I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).It's rare enough for me that I don't consider it much of a benefit.Now that I'm kegging I don't have to drink a full 12oz at a time.
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
Post by: morticaixavier on May 02, 2014, 08:23:47 pm
I drink from a 6 oz taster all the time. at this point a full pints seems a bit much for me most of the time. at 6 oz a pour I can have 4 or even 5 beers in an evening and feel just fine.I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).It's rare enough for me that I don't consider it much of a benefit.Now that I'm kegging I don't have to drink a full 12oz at a time.
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
Post by: Stevie on May 02, 2014, 08:32:24 pm
Post by: Joe Sr. on May 02, 2014, 08:33:43 pm
Post by: beersk on May 02, 2014, 08:41:20 pm
I should start doing that. Maybe I'll drink less....HA! Yeah right...I drink from a 6 oz taster all the time. at this point a full pints seems a bit much for me most of the time. at 6 oz a pour I can have 4 or even 5 beers in an evening and feel just fine.I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).It's rare enough for me that I don't consider it much of a benefit.Now that I'm kegging I don't have to drink a full 12oz at a time.
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
Post by: morticaixavier on May 02, 2014, 08:44:05 pm
I should start doing that. Maybe I'll drink less....HA! Yeah right...I drink from a 6 oz taster all the time. at this point a full pints seems a bit much for me most of the time. at 6 oz a pour I can have 4 or even 5 beers in an evening and feel just fine.I'm brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).It's rare enough for me that I don't consider it much of a benefit.Now that I'm kegging I don't have to drink a full 12oz at a time.
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
nah, but you get extra exercise walking back and forth to the kegerator
Post by: Joe Sr. on May 02, 2014, 08:46:19 pm
nah, but you get extra exercise walking back and forth to the kegerator
Not if you fill a pitcher.
Post by: brewsumore on May 02, 2014, 08:59:54 pm
I double fist most days. One glass 1/3 foam and the other a perfect pour.
When I changed my 3/8" beverage tubing from 5' to 6', in a 34F temp kegerator at about 12 psi, it pretty much ended the first glass full-of-foam problem for me, and honestly, besides the increased flow restriction, I believe that the longer tubing holds the cold better too!
I'm in the Morticai camp - much of the time fewer ounces (normally 6 - 9), more pours.
Post by: beersk on May 02, 2014, 09:05:45 pm
It's a whole 15 feet to my kegerator from my living room. That's where the danger lies...I can see it from the couch.nah, but you get extra exercise walking back and forth to the kegerator
Not if you fill a pitcher.
Post by: Stevie on May 02, 2014, 09:42:42 pm
I double fist most days. One glass 1/3 foam and the other a perfect pour.
When I changed my 3/8" beverage tubing from 5' to 6', in a 34F temp kegerator at about 12 psi, it pretty much ended the first glass full-of-foam problem for me, and honestly, besides the increased flow restriction, I believe that the longer tubing holds the cold better too!
I'm in the Morticai camp - much of the time fewer ounces (normally 6 - 9), more pours.
I use 8 feet of the skinny 5/16" stuff, 40°, and 14 psi. Currently use picnic taps and the line sits coiled on top of the keg. I plan on running the lines up and down the front of the freezer when I add faucets.
Post by: HoosierBrew on May 02, 2014, 10:28:33 pm
When I changed my 3/8" beverage tubing from 5' to 6', in a 34F temp kegerator at about 12 psi, it pretty much ended the first glass full-of-foam problem for me, and honestly, besides the increased flow restriction, I believe that the longer tubing holds the cold better too!
For me it was going from 6' to 10' with my serving line AND buying the beer tower cooler. An uncooled tower causes foaming, too. Now it pours a perfect pint every single time, without fail. Loving it !
Post by: HoosierBrew on May 02, 2014, 10:30:23 pm
It's rare enough for me that I don't consider it much of a benefit.
+1. Good call.
Post by: Stevie on May 03, 2014, 12:38:07 am
Post by: brewsumore on May 04, 2014, 02:17:43 am
On Saturday I'll be brewing 10 gallons of a recipe that is pretty much Tomme Arthur's Dubbel as found in "Brew Like a Monk", with one fermenter getting WY 1214, the other getting 3787.
The flameout addition of 10 oz of dark raisins will first be caramelized in a hot metal pan with a splash of cherry port with brandy, and then pureed in the blender before adding to the kettle.
Additional sugar will be 2 lbs of D2 Belgian Candi Syrup also added at flameout.
Ended up with an extra gallon and 1.071 instead of calculated 1.070. It's nice to get good efficiency (79%).
I realized that I needed to start adding the D2 and raisin puree at about 10 minutes left in the boil, to get it to incorporate by flameout. All went really well, and got a nice caramelization on the raisins but nothing burned (used 9 oz of raisins) with the cherry port, plus a cup of wort. It took the full split of my homemade port, so I ended up adding a few ounces of brandy in the blender to get it to puree, which I did well-blended, so nothing would get strained out when transferring from kettle to fermenters through a strainer, to catch hop pellets and break material.
All in all a great day!
Post by: HoosierBrew on May 04, 2014, 02:29:12 am
On Saturday I'll be brewing 10 gallons of a recipe that is pretty much Tomme Arthur's Dubbel as found in "Brew Like a Monk", with one fermenter getting WY 1214, the other getting 3787.
The flameout addition of 10 oz of dark raisins will first be caramelized in a hot metal pan with a splash of cherry port with brandy, and then pureed in the blender before adding to the kettle.
Additional sugar will be 2 lbs of D2 Belgian Candi Syrup also added at flameout.
Ended up with an extra gallon and 1.071 instead of calculated 1.070. It's nice to get good efficiency (79%).
I realized that I needed to start adding the D2 and raisin puree at about 10 minutes left in the boil, to get it to incorporate by flameout. All went really well, and got a nice caramelization on the raisins but nothing burned (used 9 oz of raisins) with the cherry port, plus a cup of wort. It took the full split of my homemade port, so I ended up adding a few ounces of brandy in the blender to get it to puree, which I did well-blended, so nothing would get strained out when transferring from kettle to fermenters through a strainer, to catch hop pellets and break material.
All in all a great day!
Man, that sounds like a good one(s) - you'll have to post how each one comes out.
Post by: brewsumore on May 04, 2014, 02:38:28 am
Post by: brewsumore on May 17, 2014, 07:50:02 am
Still, I hit my numbers exactly, have plenty of yeast to pitch, and it was an excellent brewday.
Post by: 69franx on May 17, 2014, 09:40:39 am
Sent from The Alpine Brewery using Tapatalk
Post by: 69franx on May 17, 2014, 09:43:19 am
Sent from The Alpine Brewery using Tapatalk
Post by: koop3700 on May 20, 2014, 10:31:10 am
Post by: sambates on May 20, 2014, 11:31:35 am
Post by: erockrph on May 20, 2014, 08:55:29 pm
Post by: HoosierBrew on May 31, 2014, 01:31:47 am
Post by: Stevie on May 31, 2014, 03:49:33 am
Post by: brewsumore on May 31, 2014, 04:43:16 am
I'm currently crash cooling two buckets of Czech pilsner to keg tomorrow, cleaning a few kegs, and will brew either tomorrow (Saturday) or Sunday 10 gallons of Simcoe Galaxy Pale Ale. I need to have a full keg of PA to take on my annual Oregon Coast fishing trip later this summer.
Post by: Stevie on May 31, 2014, 05:04:28 am
Post by: brewsumore on May 31, 2014, 05:28:45 am
Post by: HoosierBrew on May 31, 2014, 01:10:02 pm
Last year was better than great. Our boat of four caught 10 nice chinook in 2 days, and 2 halibut the next day. One of my chinook was 30 pounds and my halibut was 65 pounds. My job is to bring lots of homemade beer and wine for the evenings, to go with BBQ fish or steaks and corn.
Sounds like a great trip. Enjoy !
Post by: klickitat jim on May 31, 2014, 11:42:45 pm
Post by: morticaixavier on May 31, 2014, 11:57:59 pm
Post by: dirtybiz on June 14, 2014, 05:18:35 pm
Chinook x2
Centennial x3
Cascade x3
Post by: klickitat jim on June 14, 2014, 05:50:07 pm
Just finished up the first farmhouse ale of the summer. easiest thing to brew here this time of year. 2 row, munich, and rye malt. cascade, sterling, and smaragd. American farmhouse blend, belgian ale blend, and belgian saison yeast. brewing on the threes I guess.
I enjoyed a Logsdon Farmhouse saizon and flanders with cherries a couple days back. Two styles I'll have to learn now. How long does it take to do a saizon that uses brett at the end ?
Post by: Stevie on June 14, 2014, 05:53:33 pm
Left out "mash high". That is important
Post by: klickitat jim on June 14, 2014, 06:10:51 pm
My favorite was that Cerasus (Flanders Red secondaried on 2lbs of cherries per gallon) and I think he finishes it on brett and lacto. That must take a year huh?
Post by: HoosierBrew on June 14, 2014, 09:38:02 pm
I guess I could start by figuring out how to produce a solid saizon first LOL.
My favorite was that Cerasus (Flanders Red secondaried on 2lbs of cherries per gallon) and I think he finishes it on brett and lacto. That must take a year huh?
I've made a lot of different saisons, so I'll give you my base grist : 75% Pils, 20% Vienna, 5% Wheat. Mashed low, like 147F for 90 minutes. Saison yeast of your choice. It's such a wide open style it's fun to experiment with though - I use Munich (in place of Vienna) sometimes, a little rye sometimes. I think the main thing is to mash low and long for super good attenuation and obviously use a saison yeast. It's a fun style to brew and an easy one (to me).
This weekend - racked my wife's wheat beer into secondary on peach and mango purees for her upcoming 'chick party'. And I'm gonna brew a hefeweizen tomorrow to take to my buddy's pool party next month. 3068 gone cool - I like it fermented at 64F to tame the banana bomb effect. I find a mix of clove/spice and banana more interesting.
Post by: chumley on June 22, 2014, 12:11:43 am
Post by: brewsumore on June 22, 2014, 01:11:10 am
Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe. This morning I have 3-4 inches of krausen in each of my two glass carboys. Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.
That is an outstanding recipe. Sláinte!
Post by: HoosierBrew on June 22, 2014, 01:15:24 am
Yesterday I brewed 10 gallons of Skotrat's Traquir House Ale recipe. This morning I have 3-4 inches of krausen in each of my two glass carboys. Fresh microbrewery Scottish ale yeast slurry is a wonderful thing.
That is an outstanding recipe. Sláinte!
+2. One of the best recipes around. Simple and awesome.
Post by: klickitat jim on June 22, 2014, 07:47:16 pm
Post by: Kinetic on June 22, 2014, 08:22:34 pm
Post by: kmccaf on June 22, 2014, 08:26:29 pm
Post by: Kinetic on June 22, 2014, 08:36:02 pm
Post by: klickitat jim on June 22, 2014, 08:38:50 pm
6# golden promise
3# victory
2# brown
1# c40
Mashing at 156
18g magnum at 60
28g EKG at 15
Pitching a repitch of 1728 from yesterday's kegging
Post by: jeffy on June 22, 2014, 10:32:34 pm
Post by: 69franx on June 23, 2014, 02:05:47 am
Sent from The Alpine Brewery using Tapatalk
Post by: HoosierBrew on June 23, 2014, 02:20:29 am
Today I made a 5 gallon batch of saison, following Amanda K's recipe of 90%belgian pils, 10% Belgian Munich. Bittered with Willamette; Nelson at 20&0. Nailed OG of 1.051 and volume of 5 right on as well. Chilled then had dinner with the inlaws while ferm wrap brought me back up to 90 for 1.4L pitch of 3274. First saison, first of anything at this temp. Let's hope that SWMBO loves it!
Sent from The Alpine Brewery using Tapatalk
I think you're gonna be pretty happy, Frank. I know it seems counterintuitive to ferment that warm - it did to me. I think I hit terminal gravity with 3724 (1.002 IIRC) in ~ 9 or 10 days at the recommended temp. And the Nelson brings that white grape thing that's such a complement to the tart saison. You'll have to post how it comes out for you. Cheers !
Post by: 69franx on June 23, 2014, 02:59:07 am
Sent from The Alpine Brewery using Tapatalk
Post by: klickitat jim on July 04, 2014, 08:08:50 pm
I don't know if my ESB will be an ESB, but it was fun winging a recipe off my head.
6# golden promise
3# victory
2# brown
1# c40
Mashing at 156
18g magnum at 60
28g EKG at 15
Pitching a repitch of 1728 from yesterday's kegging
Its at 1.020 so far. I'll give it another week. But holy moly the flavor is definitely nutty buscuity goodness. Probably more of a northern English brown but big on flavor
Post by: 1vertical on July 05, 2014, 07:55:31 pm
wheat berries and a bit of brewers sugar to up the gravity from the turbid (inefficient) mash, a touch of
lactose for the bugs later on in the fermentation, 3.75 oz of aged hops.....O.G. 1.050
Was a beast to brew but we will see in a year or so what this day produced. Put it in a glass carboy
so I could see the evolution of the beer thru it's microbial steps. 8)
Post by: brewsumore on July 05, 2014, 08:08:44 pm
Just got a 1yr. beer in the carboy. It is an ambic....(american lambic) ECY bug farm, best malz pilz,
wheat berries and a bit of brewers sugar to up the gravity from the turbid (inefficient) mash,
3.75 oz of aged hops.....O.G. 1.050
Was a beast to brew but we will see in a year or so what this day produced. Put it in a glass carboy
so I could see the evolution of the beer thru it's microbial steps. 8)
Yumm! I really need to try making a sour beer via the traditional process.
I had a friend over recently who's just getting into homebrewing, and offered him a sour beer - an oud kriek I had made from a Michael Tonsmeire recipe utilizing the "sour worting" technique, whereby you do a lacto starter, sour the entire runoff for three days, then go to the boil and ferment with the wort fully soured. My buddy at first recoiled from it, but it was fun to see his changing expression finally to one of pleasure as he drained the glass.
He said that he's tasted only a couple/few sour beers, and that his predisposition to them was prejudiced because the first time he heard about sour beers was while watching the Boston episode of the television show "Brew Dogs" where the guys joined the owner of Samuel Adams in a hot tub full of wort to obtain the sour bugs to inoculate it from their naked bodies.
Post by: 1vertical on July 05, 2014, 08:15:23 pm
and extended time.....difficult to do If you are brewing the rest of the steps concurrently.
Post by: klickitat jim on July 05, 2014, 08:27:12 pm
Post by: denny on July 05, 2014, 08:40:06 pm
Post by: 1vertical on July 05, 2014, 08:45:51 pm
oh and your Burbon BBl porter rocks as well. did you ever check out that john mclaughlin music?
Post by: BrewBama on July 05, 2014, 08:46:51 pm
Sent from my iPhone using Tapatalk
Post by: denny on July 05, 2014, 08:52:53 pm
Denny that is one great recipe and beer! (was the basis for my solera + cherry)
oh and your Burbon BBl porter rocks as well. did you ever check out that john mclaughlin music?
Ya know, I totally spaced the McLaughlin!
Post by: denny on July 05, 2014, 08:53:37 pm
Well I was suppose to brew the Regal Pale Ale today but I did not factor in the holiday in my shipment. Down here in Huntsville there aren't any LHBS. It'll be here Mon. LOL
Sent from my iPhone using Tapatalk
Huntsville? You should have hit up Keith for what you needed! :)
Post by: BrewBama on July 05, 2014, 08:59:23 pm
Well I was suppose to brew the Regal Pale Ale today but I did not factor in the holiday in my shipment. Down here in Huntsville there aren't any LHBS. It'll be here Mon. LOL
Sent from my iPhone using Tapatalk
Huntsville? You should have hit up Keith for what you needed! :)
Keith?!?! Please pass his info. I'd much rather support locally.
Sent from my iPhone using Tapatalk
Post by: brewsumore on July 05, 2014, 09:05:52 pm
Denny that is one great recipe and beer! (was the basis for my solera + cherry)
oh and your Burbon BBl porter rocks as well. did you ever check out that john mclaughlin music?
Ya know, I totally spaced the McLaughlin!
Now you're going back. John McLaughlin + Mahavishnu Orchestra totally spaced me!
Post by: 1vertical on July 05, 2014, 09:07:59 pm
Post by: 1vertical on July 06, 2014, 02:42:45 pm
forgot to take the O.G. oh well It may make beer.
Post by: denny on July 06, 2014, 03:39:10 pm
Keith?!?! Please pass his info. I'd much rather support locally.
Sent from my iPhone using Tapatalk
He's majorvices here on the forum. He runs the Yellowhammer Brewery there.
Post by: BrewBama on July 06, 2014, 03:50:03 pm
Thanks!
Keith?!?! Please pass his info. I'd much rather support locally.
Sent from my iPhone using Tapatalk
He's majorvices here on the forum. He runs the Yellowhammer Brewery there.
Sent from my iPhone using Tapatalk
Post by: 69franx on July 07, 2014, 03:32:12 am
Sent from The Alpine Brewery using Tapatalk
Post by: 69franx on July 19, 2014, 09:27:41 pm
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Switchback Ale Clone test v1.3 with Denny subs&adjustments
Brewer: Frank Laske
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.61 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.046 SG
Estimated Color: 13.3 SRM
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 11 82.1 %
15.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12 10.2 %
9.3 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 13 6.3 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 14 1.4 %
0.50 oz Simcoe [11.55 %] - Boil 60.0 min Hop 15 23.6 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 16 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 17 -
0.40 oz Hallertau [4.50 %] - Boil 5.0 min Hop 18 1.5 IBUs
0.40 oz Saaz [2.15 %] - Boil 5.0 min Hop 19 0.7 IBUs
0.40 oz Sterling [6.66 %] - Boil 5.0 min Hop 20 2.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 21 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 3.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.00 qt of water at 165.8 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (0.28gal, 3.43gal) of 168.0 F water
Hope everyone enjoys the weekend and happy brewing
Post by: cempt1 on July 20, 2014, 10:58:38 am
Post by: erockrph on July 20, 2014, 12:26:00 pm
I'm brewing a pumpkin saison today that I am going to ferment on the yeast cake from a clone of Perrenial's Hommel Bier. This will be my first attempt at fermenting on a cake from another batch. The yeast is the wyeast 3724 belgian saison. The Hommel bier has been chugging away for 7 days and I will rack and dry hop it for another week.I'd be afraid of your first beer stalling out if you rack it this soon. Even if I'm reusing the yeast cake I never rack a beer out of primary until it hits FG.
Post by: cempt1 on July 20, 2014, 01:28:26 pm
I was going by the fermentation schedule the brewmaster from Perennial suggested in Craft Beer & Brewing magazine. I guess I could dry hop the primary today and brew the pumpkin next weekend. I've read that the 3724 can be a little finicky.I'm brewing a pumpkin saison today that I am going to ferment on the yeast cake from a clone of Perrenial's Hommel Bier. This will be my first attempt at fermenting on a cake from another batch. The yeast is the wyeast 3724 belgian saison. The Hommel bier has been chugging away for 7 days and I will rack and dry hop it for another week.I'd be afraid of your first beer stalling out if you rack it this soon. Even if I'm reusing the yeast cake I never rack a beer out of primary until it hits FG.
Post by: cempt1 on July 20, 2014, 11:46:56 pm
I checked the gravity of the Hommel bier and it was only at 1.034 from 1.053. I just left it alone. Will dry hop next weekend and hopefully brew something else while waiting on it. Probably a rye IPA next weekend.I was going by the fermentation schedule the brewmaster from Perennial suggested in Craft Beer & Brewing magazine. I guess I could dry hop the primary today and brew the pumpkin next weekend. I've read that the 3724 can be a little finicky.I'm brewing a pumpkin saison today that I am going to ferment on the yeast cake from a clone of Perrenial's Hommel Bier. This will be my first attempt at fermenting on a cake from another batch. The yeast is the wyeast 3724 belgian saison. The Hommel bier has been chugging away for 7 days and I will rack and dry hop it for another week.I'd be afraid of your first beer stalling out if you rack it this soon. Even if I'm reusing the yeast cake I never rack a beer out of primary until it hits FG.
Post by: Lazy Ant Brewing on July 24, 2014, 10:36:59 am
Mutant Munich Ale
Munich Malt Syrup 75%
Caramunich III 12%
Breiss Munich 10L 6 %
Carapils 6%
Fuggles for bittering and Tettnag for aroma
Your comments please.
Post by: Stevie on July 24, 2014, 12:01:43 pm
I'm going to brew the first recipe I've put together on my own as an extract with specialty grains.
Mutant Munich Ale
Munich Malt Syrup 75%
Caramunich III 12%
Breiss Munich 10L 6 %
Carapils 6%
Fuggles for bittering and Tettnag for aroma
Your comments please.
I would ditch the Carapils in an extract beer. Halve, maybe quarter, the Caramunich III. Don't bother with the Munich grain. You won't get much of anything out of it since it is a base grain that requires mashing.
Hops are fine. I like the bittering from fuggle.
What is your goal with this beer?
Post by: Lazy Ant Brewing on July 25, 2014, 08:31:29 am
I also don't like too much hops in my brew.
When you say don't bother with the Munich grain, steeping it in a grain bag for a while won't accomplish anything?
What other changes would you recommend?
Post by: hopfenundmalz on July 25, 2014, 11:26:47 am
I'm trying to make something similar to an Oktoberfest lager, but don't have the capability of fermenting at lager temperatures. So I'm trying to put together an ale with a grain bill that's similar and see how it turns out.Munich will convert itself, it does not have excess enzymes, so "steep" it in 1.5 qt. water/lb grain at about 155-158F for 45 min. to an hour. You will have converted the starches then. Oh, and you then can say you did a mini-mash, a step towards all grain brewing. Have fun.
I also don't like too much hops in my brew.
When you say don't bother with the Munich grain, steeping it in a grain bag for a while won't accomplish anything?
What other changes would you recommend?
Post by: Lazy Ant Brewing on July 25, 2014, 04:07:26 pm
Post by: hopfenundmalz on July 25, 2014, 04:18:10 pm
Thanks for the tip. I'll do it and send you an update in a couple of months when I taste the first bottle.To be clear, do the mini-mash on just the Munich malt. You can steep the other specialty grains separately. if you do them all together the Munich's enzymes will be too diluted.
Post by: Lazy Ant Brewing on July 25, 2014, 07:03:17 pm
Why would it dilute the Munich Malt if I mashed them together?
And what's your take on using the Carapils for better head retention?
Thanks
Post by: denny on July 25, 2014, 07:18:55 pm
And what's your take on using the Carapils for better head retention?
Thanks
Limited to no usefulness. http://byo.com/stories/item/693-getting-good-beer-foam-techniques
Post by: hopfenundmalz on July 25, 2014, 09:09:36 pm
The other specialty grains would be the Caramunich III, and the Carapils which Steve has suggested I not use.The specialty grains have no enzymes. Munich only has enough to convert itself. So if you did a mini-mash so 1 pound of each, you would end up with 1/3 the amount of Munich enzymes on a density basis.
Why would it dilute the Munich Malt if I mashed them together?
And what's your take on using the Carapils for better head retention?
Thanks
Post by: Lazy Ant Brewing on July 26, 2014, 11:45:18 am
Thanks for your help!
Post by: BrewBama on July 26, 2014, 01:53:14 pm
Sent from my iPhone using Tapatalk
Post by: morticaixavier on July 26, 2014, 06:52:17 pm
Sitting here tasteing the first samples of my super saison brewed ~ 1 month ago. ~13% abv and alarmingly drinkable. went from 1.104 to ~1.003 for 97% AA! gotta love saison yeast, brett, and a bunch of simple sugar.
Post by: Kinetic on July 26, 2014, 07:28:56 pm
Post by: jeffy on July 26, 2014, 07:59:37 pm
Post by: HoosierBrew on July 27, 2014, 12:03:33 am
Anyway, Ripple is an old Dead song, so there's that.
Sounds great ! BTW, great song - one of their best.
Post by: erockrph on July 28, 2014, 04:24:18 am
Post by: MO on August 12, 2014, 08:13:06 pm
Post by: BrewBama on August 13, 2014, 12:40:49 am
Post by: jaftak22 on August 16, 2014, 03:42:35 pm
Post by: corkybstewart on August 17, 2014, 02:28:52 pm
Post by: morticaixavier on August 17, 2014, 04:14:06 pm
Post by: 69franx on August 17, 2014, 05:02:52 pm
Sent from The Alpine Brewery using Tapatalk
Post by: klickitat jim on August 19, 2014, 01:48:51 am
Post by: ynotbrusum on August 23, 2014, 03:11:41 am
Not this weekend but on my next brew day I'm going all experimental. NW Sour, specifically a Klickitat Sour. 50/50 german pils and munich 10L, 1lb oats. 1.050ish. 2 oz of Willamette at 5 minutes, no bitter charge. Lacto for 7 days at 80º then NW Ale 1332 at 68º till done (wherever that is). If the hydrometer is lacking that certain Jenny Sayqua I'll secondary on 10lbs peaches.
I like your enthusiasm, Jim - you are all in! Sounds like the sour bug has bit ya! Got me about a year and a half ago based on this forum...then I met Michael Tonsmeire at NHC in June and it solidified my passion for this unique hobby and sub hobby! Go for it! (was that too many exclamation points for a sour beer approval?)
Good on ya, regardless
Post by: klickitat jim on August 23, 2014, 03:40:57 pm
Post by: brewsumore on August 25, 2014, 03:57:09 am
Post by: HoosierBrew on September 13, 2014, 12:43:06 am
85% Pils Malt
10% Vienna
5% Carastan 30L
1.065-ish
100IBU-ish
WY1056
Pitched @ 60F, Fermented @ ~ 62F
Basically an IPL in terms of grist, but done quicker (1056) and pretty clean done cool. The clean character and lager-y grist push the hops even more out forward IMO. I'm thinking (hops wise) - Columbus ~ 50IBU bittering , a blend of Ahtanum/Centennial/Galaxy/Columbus for hop stand and dry hops thereafter (plenty of both). I think it'll be good.
EDIT - Also, getting some locally pressed early cider (read:tart) from a local orchard next weekend - ie., pressed specifically for hard cider. Last year's pressing was tart enough not to need any extra acid at all. Can't wait !
Post by: brewsumore on September 13, 2014, 03:33:30 am
I brewed out of Zymurgy last weekend, but the current issue. I had a full bag of T. Fawcett Golden Promise so from among the many mouth-watering gold-winning recipes, selected Dennis Collins' English Pale Ale. But it was on a whim so substituted Mangrove Jack Burton Union yeast available at my LHBS, instead of the recipe's WY 1028 (London Ale Yeast), and I "burtonized" my water profile per the Pale Ale profile in Bru'n Water. Still, it's looking like it will be a very nice beer!
I really like your hops selection for you AIPA - sounds really good.
Post by: HoosierBrew on September 13, 2014, 03:43:36 am
Jon,
I brewed out of Zymurgy last weekend, but the current issue. I had a full bag of T. Fawcett Golden Promise so from among the many mouth-watering gold-winning recipes, selected Dennis Collins' English Pale Ale. But it was on a whim so substituted Mangrove Jack Burton Union yeast available at my LHBS, instead of the recipe's WY 1028 (London Ale Yeast), and I "burtonized" my water profile per the Pale Ale profile in Bru'n Water. Still, it's looking like it will be a very nice beer!
I really like your hops selection for you AIPA - sounds really good.
Thanks! I think you picked a nice one. Golden Promise is such an underrated malt. Report back how it comes out!
Post by: crynski on September 14, 2014, 01:23:45 am
Post by: Stevie on September 14, 2014, 03:29:24 am
My first brew went into the bucket on Friday. I made a summer ale from a kit. Next up will probably be cider.
Congrats and good luck.
Post by: tookalisten on September 14, 2014, 09:18:54 pm
Post by: HoosierBrew on September 14, 2014, 10:16:15 pm
My first brew went into the bucket on Friday. I made a summer ale from a kit. Next up will probably be cider.
Congrats and good luck.
+2. Good luck ! Let us know how it comes out, and there are plenty of great brewers here to help if need be.
Post by: HoosierBrew on September 20, 2014, 11:12:10 pm
Post by: brewsumore on September 21, 2014, 12:50:27 am
Jon,
I brewed out of Zymurgy last weekend, but the current issue. I had a full bag of T. Fawcett Golden Promise so from among the many mouth-watering gold-winning recipes, selected Dennis Collins' English Pale Ale. But it was on a whim so substituted Mangrove Jack Burton Union yeast available at my LHBS, instead of the recipe's WY 1028 (London Ale Yeast), and I "burtonized" my water profile per the Pale Ale profile in Bru'n Water. Still, it's looking like it will be a very nice beer!
I really like your hops selection for you AIPA - sounds really good.
Thanks! I think you picked a nice one. Golden Promise is such an underrated malt. Report back how it comes out!
I kegged today and both buckets came out with a terminal gravity of 1.011, right on the nose -- mashed at 152 but there's a bunch of crystal malt in this recipe. Hydro samples tasted phenomenal. With this MGJ Burton Union yeast, there were scattered tiny bits of yeast on the surface, so I should have cold crashed first but still, the remainder of the yeast flocculated very well so no biggy. Big THANK YOU to Martin Brungard for his wonderful software plus numerous forum contributions that make it so much easier to make great beer custom fit to numerous beer styles, with chemistry..., water chemistry that is!
Post by: HoosierBrew on September 21, 2014, 12:51:47 am
Jon,
I brewed out of Zymurgy last weekend, but the current issue. I had a full bag of T. Fawcett Golden Promise so from among the many mouth-watering gold-winning recipes, selected Dennis Collins' English Pale Ale. But it was on a whim so substituted Mangrove Jack Burton Union yeast available at my LHBS, instead of the recipe's WY 1028 (London Ale Yeast), and I "burtonized" my water profile per the Pale Ale profile in Bru'n Water. Still, it's looking like it will be a very nice beer!
I really like your hops selection for you AIPA - sounds really good.
Thanks! I think you picked a nice one. Golden Promise is such an underrated malt. Report back how it comes out!
I kegged today and both buckets came out with a terminal gravity of 1.011, right on the nose -- mashed at 152 but there's a bunch of crystal malt in this recipe. Hydro samples tasted phenomenal. With this MGJ Burton Union yeast, there were scattered tiny bits of yeast on the surface, so I should have cold crashed first but still, the remainder of the yeast flocculated very well so no biggy. Big THANK YOU to Martin Brungard for his wonderful software plus numerous forum contributions that make it so much easier to make great beer custom fit to numerous beer styles, with chemistry..., water chemistry that is!
Very cool !
Post by: erockrph on September 21, 2014, 01:56:46 am
Post by: tookalisten on September 21, 2014, 04:57:03 pm
(http://i170.photobucket.com/albums/u273/tookalisten/photo2_zpsa42933d4.jpg) (http://s170.photobucket.com/user/tookalisten/media/photo2_zpsa42933d4.jpg.html)
Post by: speed on September 21, 2014, 05:40:27 pm
Post by: erockrph on September 21, 2014, 07:03:24 pm
I'm in the middle of the boil on a winter warmer, Maris otter cinnamon and vanilla bean. Not too high gravity so it should be ready this winter, not next.Sounds tasty. What's your yeast?
Post by: kmccaf on September 21, 2014, 07:27:20 pm
Post by: HoosierBrew on September 21, 2014, 07:44:34 pm
My mash temp was much lower than I wanted, so this may be a hoppy cream ale.
The body might not be quite what you wanted, but it'll have the spiciness of the rye and some dark caramel character. I think it sounds pretty good ! And the 1450 will help with mouthfeel a little - great yeast.
Post by: brewinhard on September 21, 2014, 08:27:56 pm
Post by: kmccaf on September 21, 2014, 08:49:45 pm
My mash temp was much lower than I wanted, so this may be a hoppy cream ale.
The body might not be quite what you wanted, but it'll have the spiciness of the rye and some dark caramel character. I think it sounds pretty good ! And the 1450 will help with mouthfeel a little - great yeast.
Thanks! I think it will be good. Just not what I had in mind. I'm hoping the 30% flaked grain will give it a big body.
Post by: theDarkSide on September 22, 2014, 04:16:29 pm
Post by: HoosierBrew on September 22, 2014, 04:27:05 pm
Brewed a Session IPA on Saturday with Cascade and Centennial (FWH, 15 and 0 additions) that I'm going to split into 5 1 gallon jugs and dry hop with different combinations of hops (Citra, Amarillo, Simcoe, etc).
Sounds great. I love hop experimenting !
Post by: erockrph on September 22, 2014, 04:27:37 pm
Brewed a Session IPA on Saturday with Cascade and Centennial (FWH, 15 and 0 additions) that I'm going to split into 5 1 gallon jugs and dry hop with different combinations of hops (Citra, Amarillo, Simcoe, etc).
You may want to dry hop each with one hop variety, then blend the resulting beers, if you're looking to taste-test different hop combos.
Post by: klickitat jim on September 22, 2014, 05:14:50 pm
Brewed a Session IPA on Saturday with Cascade and Centennial (FWH, 15 and 0 additions) that I'm going to split into 5 1 gallon jugs and dry hop with different combinations of hops (Citra, Amarillo, Simcoe, etc).
You may want to dry hop each with one hop variety, then blend the resulting beers, if you're looking to taste-test different hop combos.
Great way to compete too
Post by: ynotbrusum on October 11, 2014, 12:40:15 pm
Post by: narvin on October 11, 2014, 04:11:28 pm
Post by: BrewBama on October 11, 2014, 07:49:24 pm
Post by: klickitat jim on October 12, 2014, 12:04:16 am
Post by: narvin on October 13, 2014, 10:00:51 pm
Post by: jyohe09 on October 19, 2014, 02:15:54 am
Post by: klickitat jim on October 29, 2014, 07:42:07 am
Post by: 69franx on October 29, 2014, 11:25:18 am
Post by: klickitat jim on October 29, 2014, 12:04:38 pm
Post by: denny on October 29, 2014, 03:55:00 pm
Post by: klickitat jim on October 29, 2014, 10:41:07 pm
Post by: kmccaf on October 29, 2014, 11:09:14 pm
Post by: Stevie on October 29, 2014, 11:36:28 pm
Post by: HoosierBrew on October 29, 2014, 11:53:31 pm
Post by: erockrph on October 30, 2014, 12:57:28 am
Adding gooseberries to one sour, rose hips and hard maple wood to another. Dry hopping a brown ale and adding some honey to a bron ale. I think I would like to develop a rye wine ale as well. Thinking about going around 60% rye or maybe higher.Very nice! Mikkeller's gooseberry lambic is killer. You need to let us know how it comes out.
Post by: theDarkSide on October 30, 2014, 12:25:55 pm
Post by: dannyjed on October 30, 2014, 03:34:10 pm
I'm brewing a Gingerbread Ale at our club's Learn to Homebrew event this weekend in Portsmouth, NH.Do you mind posting the recipe? I'm also brewing for our club's Learn to Homebrew event (Scottish 80) at the LHBS in Toledo, OH.
Post by: kmccaf on October 30, 2014, 03:40:33 pm
Adding gooseberries to one sour, rose hips and hard maple wood to another. Dry hopping a brown ale and adding some honey to a bron ale. I think I would like to develop a rye wine ale as well. Thinking about going around 60% rye or maybe higher.Very nice! Mikkeller's gooseberry lambic is killer. You need to let us know how it comes out.
Will do!
Post by: theDarkSide on October 30, 2014, 03:46:02 pm
I'm brewing a Gingerbread Ale at our club's Learn to Homebrew event this weekend in Portsmouth, NH.Do you mind posting the recipe? I'm also brewing for our club's Learn to Homebrew event (Scottish 80) at the LHBS in Toledo, OH.
No problem...here it is:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gingerbread Ale - English
Brewer: Stephen A. Mayo
Asst Brewer:
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 8.56 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.054 SG
Estimated Color: 19.3 SRM
Estimated IBU: 24.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 80.8 %
1 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 12.1 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 3 4.0 %
6.0 oz Chocolate (Briess) (350.0 SRM) Grain 4 3.0 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 24.6 IBUs
1.00 tsp Cinnamon (Boil 2.0 mins) Spice 6 -
0.50 tsp Ginger (Boil 2.0 mins) Spice 7 -
0.25 tsp All Spice (Boil 2.0 mins) Spice 8 -
0.25 tsp Clove (Boil 2.0 mins) Spice 9 -
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 6.0 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 21.66 qt of water at 163.1 F 154.0 F 60 min
Sparge: Batch sparge with 1 steps (4.98gal) of 168.0 F water
Ferment around 67F and finish in the 1.016-1.018 range.
I did an American version last year that came out nice so I wanted to try English this year.
Post by: denny on October 30, 2014, 03:50:42 pm
Nashville in November! I wish I was going, ResoSummit would be a blast.
Going to the Music City Brew Off!
Post by: klickitat jim on October 30, 2014, 06:35:54 pm
Nashville in November! I wish I was going, ResoSummit would be a blast.
Going to the Music City Brew Off!
That would be cool too.
Post by: Wort-H.O.G. on November 01, 2014, 12:04:47 pm
Post by: klickitat jim on November 02, 2014, 01:40:45 am
Post by: HoosierBrew on November 02, 2014, 02:12:22 am
Post by: klickitat jim on November 02, 2014, 03:13:23 am
Post by: Wort-H.O.G. on November 02, 2014, 05:29:35 pm
Bottled all night last night. Now I have two empty fermenters which drives me nuts. So tonight im brewing another Scottish Export and a Special Bitter. Had an oops though. After milling my grain bills I was putting the lid back on my base malt and realized I used german pils instead of golden promise. It will still be beer. Motivation to just keg and drink these and not worry about entering them.
Ha I hear ya. I have 5 carboys going and just one sitting begging me to fill it..,,next weekend !
Post by: klickitat jim on November 03, 2014, 12:57:49 am
Longer lag time than im used to on the Scottish. At 17hrs right now and no krausen. But it was at 58º when I pitched using a fresh repitch at about 200B cells SWAG. Plenty of O2. Funny how that can freak you out. Its up to 63 now on its way to 65. I have no doubt it will be fine, right?
Post by: HoosierBrew on November 03, 2014, 12:59:08 am
Well I got cold last night so I only brewed the Scottish. Doing the bitter right now.
Longer lag time than im used to on the Scottish. At 17hrs right now and no krausen. But it was at 58º when I pitched using a fresh repitch at about 200B cells SWAG. Plenty of O2. Funny how that can freak you out. Its up to 63 now on its way to 65. I have no doubt it will be fine, right?
Yep, it'll be good.
Post by: klickitat jim on November 03, 2014, 01:23:19 am
Edit: The Scott is churning like mad and the Special Bitter is right behind it. It just needed a buddy I think.
Post by: theDarkSide on November 03, 2014, 01:31:04 pm
Post by: 69franx on November 04, 2014, 05:03:37 pm
Post by: klickitat jim on November 05, 2014, 03:07:49 am
Well I got cold last night so I only brewed the Scottish. Doing the bitter right now.
Longer lag time than im used to on the Scottish. At 17hrs right now and no krausen. But it was at 58º when I pitched using a fresh repitch at about 200B cells SWAG. Plenty of O2. Funny how that can freak you out. Its up to 63 now on its way to 65. I have no doubt it will be fine, right?
Yep, it'll be good.
Holy smokes. That scottish lagged way more than im used to, then it took off like a rocket. Its c almed down a bit but there was 5.5 gallons in my 30L speidle and is actually got a little krausen blown into the airlock. Thats a first for 5.5 gallons of 1.052 on wy1728. The bitter that I brewed the second day is following suit. Starsan bubbled into foam and running out of the airlock. Fresh second gen repitch and proper o2 must be the shnizzel
Post by: narcout on November 07, 2014, 06:53:32 pm
It's a bit of an experiment.
Post by: HoosierBrew on November 07, 2014, 07:20:45 pm
Tonight I'm brewing a red lager (100% Bestmalz Red X malt) with Tettnanger and Saaz, fermented with Wyeast 2633 (Octoberfest blend).
It's a bit of an experiment.
I look forward to hearing how it comes out. Haven't used Red X yet. The hops, not being strong American hops, shouldn't keep you from being able to assess the malt. Sounds great.
Post by: Stevie on November 07, 2014, 08:29:52 pm
Post by: erockrph on November 07, 2014, 10:35:26 pm
Sub 4% Saison with 3711 and first trial on my mill.WY3711 is possibly the perfect yeast for a session beer. My table saison finishes at about 1.004, but still has a fantastic mouthfeel.
This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.
Post by: Wort-H.O.G. on November 07, 2014, 10:47:21 pm
Post by: Stevie on November 08, 2014, 01:08:05 am
this is my fourth attempt at a sub 4 sasion. I never get the mouthfeel where I like. They were ok and drinkable, but very watery. Added a larger percentage of munich this time.Sub 4% Saison with 3711 and first trial on my mill.WY3711 is possibly the perfect yeast for a session beer. My table saison finishes at about 1.004, but still has a fantastic mouthfeel.
This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.
75% weyermann pils
14% weyermann wheat malt
10% weyermann munich
1% weyermann Caramunich III
If this doesn't work I am flipping the munich and wheat.
Post by: HoosierBrew on November 08, 2014, 02:45:49 am
This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.
Saison derail - I sure love 3711 to finish a 3724 saison. Before I knew that 3724 really needed to be pitched warmer to complete timely and not stall, I made a habit of pitching 3711 as a 'closer' (baseball reference) as 3724 tailed off. It's still a pretty valid saison technique IMO - makes a great beer. I love both strains for different reasons. 3724 has the classic unique earthy character I love, but it's pretty finicky. 3711 is a tart but less complex workhorse with a fuller mouthfeel than its FG says. Why not take advantage of both strains ? I still pitch 3724, with a pitch of 3711 as it winds down. Finishes low (1.004 - 1), complex, and fuller than it should.
Post by: 69franx on November 08, 2014, 03:03:07 am
Great addition there Jon, I think my saison could have used a touch more from something, and just the 3724 was not doing the last little bit. Will keep in mind for next summer when I try it again.
This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.
Saison derail - I sure love 3711 to finish a 3724 saison. Before I knew that 3724 really needed to be pitched warmer to complete timely and not stall, I made a habit of pitching 3711 as a 'closer' (baseball reference) as 3724 tailed off. It's still a pretty valid saison technique IMO - makes a great beer. I love both strains for different reasons. 3724 has the classic unique earthy character I love, but it's pretty finicky. 3711 is a tart but less complex workhorse with a fuller mouthfeel than its FG says. Why not take advantage of both strains ? I still pitch 3724, with a pitch of 3711 as it winds down. Finishes low (1.004 - 1), complex, and fuller than it should.
Post by: 69franx on November 08, 2014, 03:05:57 am
Post by: Stevie on November 08, 2014, 06:20:47 pm
Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.
Post by: Wort-H.O.G. on November 08, 2014, 06:54:00 pm
Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.
Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.
ive got mine down to .033 for barley, .030 for wheat-hit 80-85%.
Post by: Stevie on November 08, 2014, 07:02:19 pm
Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.
Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.
ive got mine down to .033 for barley, .030 for wheat-hit 80-85%.
Good to know. I'm not really interested in adjusting for different malts. I'd rather set and forget with a feeler gauge check from time to time.
Post by: HoosierBrew on November 08, 2014, 07:58:58 pm
Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.
Yeah I used to get so damn frustrated with my LHBS crush - all over the place. So obviously efficiency was too. Getting them to double crush helped, but milling your own is where it's at.
Post by: bboy9000 on November 08, 2014, 09:50:30 pm
Post by: Stevie on November 08, 2014, 10:05:58 pm
Was doing an ordinary bitter but over shot gravity. Luckily I had some extra EKG so now it's going to be a special bitter.
Happens to me all the time. Normally it is better than expected efficiency, but sometimes too much boil off.
Post by: bboy9000 on November 09, 2014, 02:23:15 am
Was doing an ordinary bitter but over shot gravity. Luckily I had some extra EKG so now it's going to be a special bitter.
Happens to me all the time. Normally it is better than expected efficiency, but sometimes too much boil off.
Luckily it was better efficiency so I was able to add the extra hops to balance it out. I don't do many session beers so I forget thy my efficiency increases with a smaller grain bill. I need to take better notes.
Post by: Wort-H.O.G. on November 14, 2014, 02:51:04 pm
Post by: blatz on November 14, 2014, 03:08:08 pm
Post by: Stevie on November 14, 2014, 04:11:58 pm
Wlp 500 or 530 for the Belgians?
Post by: 69franx on November 14, 2014, 04:12:53 pm
12 gallons of Pliny the Elder (Bertus recipe 3.0 sans hop extract).Sounds wonderful!
Post by: HoosierBrew on November 14, 2014, 04:15:53 pm
Post by: pete b on November 14, 2014, 05:05:36 pm
I've been brewing mostly English styles lately. While I have enjoyed many great American craft beers I am realizing that when I really want to drink beer and enjoy it with friends or just reading a book at home, I really appreciate the balance that most English styles achieve.
Post by: kmccaf on November 14, 2014, 05:13:42 pm
Post by: dannyjed on November 14, 2014, 05:26:34 pm
Steve - I love both but I'd give the nod to 530/3787. It's the obvious choice for tripel and great in any of those. 500 is great if you go cool enough. I go 63 -64F for 72 hrs, then ramp for either strain.I agree. I have a Belgian Blonde made with 3787 on tap right now and it came out very nice.
Post by: Wort-H.O.G. on November 14, 2014, 05:32:01 pm
Steve - I love both but I'd give the nod to 530/3787. It's the obvious choice for tripel and great in any of those. 500 is great if you go cool enough. I go 63 -64F for 72 hrs, then ramp for either strain.I agree. I have a Belgian Blonde made with 3787 on tap right now and it came out very nice.
hey toledo-hows the snow there, getting crushed in cleveland.
Post by: dannyjed on November 14, 2014, 05:36:12 pm
Nothing sticking at the moment. It was shocking that we got more snow than you last year..I can't remember that ever happening.Steve - I love both but I'd give the nod to 530/3787. It's the obvious choice for tripel and great in any of those. 500 is great if you go cool enough. I go 63 -64F for 72 hrs, then ramp for either strain.I agree. I have a Belgian Blonde made with 3787 on tap right now and it came out very nice.
hey toledo-hows the snow there, getting crushed in cleveland.
Post by: Ntanner on November 30, 2014, 03:46:26 am
Post by: jeffy on November 30, 2014, 07:12:08 pm
I have already had to repair the switch to my pump, correct for a high mash when adding the decoction to the main mash and burnt some hose which was a bit too close to the flame, but all is good and fairly relaxed.
Time to start cleaning and sanitizing fermenters now.
Post by: morticaixavier on November 30, 2014, 07:17:49 pm
This one was going to be a DIPA but I didn't get to brew in time so instead of 5 gallons of DIPA I'll go with 10 gallons of session ale.
dropped the simple sugar and added a kg of medium crystal. dropped the columbus bittering addition and moved the citra/centennial/cascade FWH to 15 minutes out, combined the two dry hop additions into 1 (althugh I might end up hitting it with dry hops at day 3-4 for a couple days and then again in the keg.
Post by: 69franx on November 30, 2014, 09:10:57 pm
Sent from Franx Brew Works using Tapatalk
Post by: Statsmats on December 01, 2014, 01:32:43 am
This was the official 6th and 7th batches I've brewed...have had mixed results (off-flavors, yeasty) with some of the brews and been working to continue improving the process...lots to learn about this brewing addiction!
Post by: HoosierBrew on December 01, 2014, 01:38:44 am
Just mashed in on a hoppy session ale for a party next weekend (yikes). so here goes a test of the emergency 7 day grain to glass brewing system.
This one was going to be a DIPA but I didn't get to brew in time so instead of 5 gallons of DIPA I'll go with 10 gallons of session ale.
dropped the simple sugar and added a kg of medium crystal. dropped the columbus bittering addition and moved the citra/centennial/cascade FWH to 15 minutes out, combined the two dry hop additions into 1 (althugh I might end up hitting it with dry hops at day 3-4 for a couple days and then again in the keg.
I look forward to hearing how it comes out. Sounds good.
Post by: Statsmats on December 01, 2014, 02:11:32 am
Post by: klickitat jim on December 01, 2014, 02:39:51 am
Post by: erockrph on December 01, 2014, 03:09:49 pm
Yes...I just realized I hooked my caboose on an old train...newbie mistake...thought the date listed in the post was the date of the post, not the particular weekend up for discussion.
Ignore the date on the header. There used to be a new thread put up weekly for this, but we've all been using this post as an ongoing "what are you brewing?" post.
Speaking of which, I have an unplanned brewday coming up on Wednesday. I'm leaning towards ESB, but I'm not sold on it yet. The only definite is that I'm using WY1968 for the yeast.
Does anyone have any suggestions? Right now I have a doppelbock on tap and a Baltic Porter next in line, so I'm looking for something 1.050's or smaller.
Post by: morticaixavier on December 01, 2014, 03:46:44 pm
So far so good. Hit my numbers. Pitched two vials of wlp001 in one bucket and two packs of wyeast 1028 in the other. I wanted something more floculant but it's what the lhbs had on hand that wasn't 6 months old.Just mashed in on a hoppy session ale for a party next weekend (yikes). so here goes a test of the emergency 7 day grain to glass brewing system.
This one was going to be a DIPA but I didn't get to brew in time so instead of 5 gallons of DIPA I'll go with 10 gallons of session ale.
dropped the simple sugar and added a kg of medium crystal. dropped the columbus bittering addition and moved the citra/centennial/cascade FWH to 15 minutes out, combined the two dry hop additions into 1 (althugh I might end up hitting it with dry hops at day 3-4 for a couple days and then again in the keg.
I look forward to hearing how it comes out. Sounds good.
Pitched at 66 which is higher than I normally would but I want this to work quickly and a bit of fruitiness isn't the end of the world. This morning is bubbling away.
Post by: pete b on December 01, 2014, 04:01:11 pm
I've been into brewing British styles lately. I did my first Wee Heavy Saturday. My suggestion would be an English IPA. I just did one with MO and a touch of 60L IIRC. I bittered with challenger and flavored and finished with EKG. Used 1968 in low 60's then ramped up after a couple days. I just finished drinking the batch and it went down super easy. I'm digging the balance of English Pale Ales/ESBs these days.Yes...I just realized I hooked my caboose on an old train...newbie mistake...thought the date listed in the post was the date of the post, not the particular weekend up for discussion.
Ignore the date on the header. There used to be a new thread put up weekly for this, but we've all been using this post as an ongoing "what are you brewing?" post.
Speaking of which, I have an unplanned brewday coming up on Wednesday. I'm leaning towards ESB, but I'm not sold on it yet. The only definite is that I'm using WY1968 for the yeast.
Does anyone have any suggestions? Right now I have a doppelbock on tap and a Baltic Porter next in line, so I'm looking for something 1.050's or smaller.
Post by: HoosierBrew on December 11, 2014, 01:04:39 am
Post by: pinnah on December 13, 2014, 03:04:33 pm
Not reinventing the wheel, but it'll be good.
:) Sounds good! I find myself leaning back toward old simple recipes these days. I might try an all Mosaic/MO IPA this weekend. Anybody have experience with an all Mosaic brew?
I nominate Blatz to start the 2015 What's Brewing this Weekend Thread in a couple weeks... ;D
Post by: HoosierBrew on December 13, 2014, 03:14:19 pm
Not reinventing the wheel, but it'll be good.
:) Sounds good! I find myself leaning back toward old simple recipes these days. I might try an all Mosaic/MO IPA this weekend. Anybody have experience with an all Mosaic brew?
I nominate Blatz to start the 2015 What's Brewing this Weekend Thread in a couple weeks... ;D
All Mosaic works great in AIPA. Done it a couple of times. I'm not huge on single hop beers usually, but Mosaic has enough going on aroma-wise that it works. And with the MO base, it'd be really good.
EDIT - Yeah, this thread has gotten some mileage on it this year . ;D
Post by: 69franx on December 13, 2014, 05:17:24 pm
Post by: brewsumore on December 14, 2014, 05:27:55 am
The hydro sample was amazing.
Post by: morticaixavier on December 15, 2014, 03:19:10 am
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
milage indeed. I'm finally sitting down with a glass of the sour farmhouse with cherries I brewed back on the 20th of January. Got to pick up a sixtel of it yesterday and I just tapped it. pretty tasty. light and easy to drink but with a complex brett and lactic character. The cherries are a bit lacking. more a note in the background than anything else. In that sense it reminds me of the three philosophers from ommegang. of course it's more in the 4% range than the 11% like the philosophers. But that just makes it more fun to drink a few of.
Post by: brewsumore on December 15, 2014, 05:16:05 am
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
milage indeed. I'm finally sitting down with a glass of the sour farmhouse with cherries I brewed back on the 20th of January. Got to pick up a sixtel of it yesterday and I just tapped it. pretty tasty. light and easy to drink but with a complex brett and lactic character. The cherries are a bit lacking. more a note in the background than anything else. In that sense it reminds me of the three philosophers from ommegang. of course it's more in the 4% range than the 11% like the philosophers. But that just makes it more fun to drink a few of.
Wow - awesome! Obviously an American classic. In case you've tried it, was it like a more sour version of the old New Belgium brew Transatlantique Kriek? Or maybe the beer George Washington decided to brew and so chopped down the cherry tree? :D
Post by: morticaixavier on December 15, 2014, 03:51:20 pm
gonna brew an IPA on Sunday morning instead of sleeping in on my birthday (crazy homebrewers). I think maybe only my third IPA, maybe 4th in 7+ years.
Then Monday I'm going down to SF to brew a 15 bbl batch of my sour farmhouse with cherries at Thirsty Bear.
milage indeed. I'm finally sitting down with a glass of the sour farmhouse with cherries I brewed back on the 20th of January. Got to pick up a sixtel of it yesterday and I just tapped it. pretty tasty. light and easy to drink but with a complex brett and lactic character. The cherries are a bit lacking. more a note in the background than anything else. In that sense it reminds me of the three philosophers from ommegang. of course it's more in the 4% range than the 11% like the philosophers. But that just makes it more fun to drink a few of.
Wow - awesome! Obviously an American classic. In case you've tried it, was it like a more sour version of the old New Belgium brew Transatlantique Kriek? Or maybe the beer George Washington decided to brew and so chopped down the cherry tree? :D
haven't tasted either of the beers in question.
Post by: denny on December 15, 2014, 06:46:03 pm
Post by: Pandabeer on December 15, 2014, 07:25:09 pm
Post by: hopfenundmalz on December 15, 2014, 08:53:19 pm
Post by: Wort-H.O.G. on December 17, 2014, 03:02:08 am
Sent from my iPad using Tapatalk
Post by: kmccaf on December 17, 2014, 03:13:32 am
Post by: morticaixavier on December 17, 2014, 03:14:49 am
Think I'm gonna do a faux CAP, and maybe the Boswell Oat Ale out of Experimental Homebrewing . Soaking some yellow birch in rye to add to a rye porter, which I will keg as well. Looking forward to using a pump for a few things rather than my back.
nice. foolsCAP
Post by: Hooper on December 18, 2014, 12:41:47 am
Post by: 69franx on December 18, 2014, 12:56:31 am
Amarillo Pale Ale - WLP644 Brett Trois"looks like we've got ourselves a real cowboy here"
Post by: Hooper on December 18, 2014, 11:21:31 am
Amarillo Pale Ale - WLP644 Brett Trois"looks like we've got ourselves a real cowboy here"
Wyatt-F#ck'n-Earp
Post by: 1vertical on February 21, 2015, 08:15:42 pm
Wyeast 1968...bit of corn handful of this and a handful of that.
Hops gonna be Perle and Serebrianka for aroma :o
Post by: gwunsch on February 22, 2015, 03:16:54 am
Thoroughly enjoyed every minute.
Sent from my iPhone using Tapatalk
Post by: 69franx on February 22, 2015, 03:21:16 am
Post by: HoosierBrew on February 22, 2015, 03:23:12 am
Post by: HoosierBrew on March 28, 2015, 01:29:44 am
Post by: brewerbrandon on March 28, 2015, 01:41:05 am
Post by: brewsumore on March 28, 2015, 03:38:14 am
Kegged an APA tonight. Funny, I hadn't brewed a full batch APA in a year though I do 1 gallon APAs to try out hops fairly regularly. But I loved Mandarina and did a 5 gallon APA with it, and recently used Azacca/Cascade in 5 gallons, the one kegged tonight. Gonna do either a German pils with all Best malz (and 2124) or an all whirlpool Kiwanda style cream ale tomorrow, the other next weekend. That should give the pale warm weather beers a good start.
So what did you think about the taste sample at racking of the Azacca/Cascade? I suppose you'll know for sure once it's carbed and matured a bit.
I am thinking of using my Fermentis 34/70 yeast for one more generation while my tap water (city supply ground water) is still cool. So far I did 10 gal of German Pils (split with a friend new to brewing who's gotten in a few batches and wants to learn from me), am currently fermenting 10 gal of Munich Helles using the 2nd generation, and am considering a marzen for the third use.
Post by: HoosierBrew on March 28, 2015, 03:52:13 am
Post by: corkybstewart on March 28, 2015, 02:43:17 pm
Post by: brewinhard on March 28, 2015, 04:57:21 pm
Heading to one of the largest home-brew comp awards banquets tonight (AWOG) with some buddies. Looking forward to tasting some great beers and hopefully coming home with some medals around my neck. Also a good day as 5 of the 13 entries I put into this comp are simultaneously being judged in NYC for NHC. I am interested in seeing how the judging results compare between the two.
Post by: chumley on March 31, 2015, 03:13:02 pm
10 gallons, OG 1.045, 30 IBUs
11 lbs. Crisp Maris Otter
7 lbs. Malteurop two row.
Mash-in at 145°F for 30 minutes, add boiling water to raise to 156°F for 60 minutes more.
1 oz. Fuggles 60 min
1 oz. Challenger 60 min
1 oz. EKGs 15 min
1 oz. Willamette 15 min
2 lbs. dark Muscavado sugar 15 min
2 oz. Willamette knockout
Split between WY1469 West Yorkshire (Tim Taylor) and WY1275 Thames Valley (Brakspear)
Post by: denny on March 31, 2015, 03:35:48 pm
Post by: brewday on March 31, 2015, 03:55:34 pm
Yesterday I brewed best bitter
10 gallons, OG 1.045, 30 IBUs
11 lbs. Crisp Maris Otter
7 lbs. Malteurop two row.
Mash-in at 145°F for 30 minutes, add boiling water to raise to 156°F for 60 minutes more.
1 oz. Fuggles 60 min
1 oz. Challenger 60 min
1 oz. EKGs 15 min
1 oz. Willamette 15 min
2 lbs. dark Muscavado sugar 15 min
2 oz. Willamette knockout
Split between WY1469 West Yorkshire (Tim Taylor) and WY1275 Thames Valley (Brakspear)
That looks delicious. May have to give it a go soon.
Post by: erockrph on March 31, 2015, 11:44:40 pm
Got a porter going on the Zymatic right now. If it wasn't for that machine, I wouldn't have time to brew these days. About 4 days into fermentation, I'm gonna add some cocoa nib syrup from Cascade Candi Syrup.The more I read about the Zymatic, the more I wish I had one. I haven't been able to make time for a brewday yet this year. Too bad the price tag is a bit out of my range.
Post by: klickitat jim on April 01, 2015, 05:00:34 am
Kegged an APA tonight. Funny, I hadn't brewed a full batch APA in a year though I do 1 gallon APAs to try out hops fairly regularly. But I loved Mandarina and did a 5 gallon APA with it, and recently used Azacca/Cascade in 5 gallons, the one kegged tonight. Gonna do either a German pils with all Best malz (and 2124) or an all whirlpool Kiwanda style cream ale tomorrow, the other next weekend. That should give the pale warm weather beers a good start.Oooh Cape Kiwanda is awesome!
Post by: klickitat jim on April 01, 2015, 05:05:55 am
Tomorrow should be smooth sailin.
Post by: HoosierBrew on April 05, 2015, 12:51:15 pm
Post by: Jimmy K on April 05, 2015, 02:04:57 pm
Post by: HoosierBrew on April 05, 2015, 02:09:43 pm
I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.
That sounds great.
Post by: Jimmy K on April 05, 2015, 02:41:37 pm
I could have drank a pint of the wort!I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.
That sounds great.
Post by: HoosierBrew on April 05, 2015, 02:44:38 pm
I could have drank a pint of the wort!I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.
That sounds great.
Yeah, the malt sounds pretty fitting for an alt, too.
Post by: Wort-H.O.G. on April 09, 2015, 12:53:11 am
Brewing a German Pils this morning. 1.048, 100% Best Pils, WY2124. Decided to blend Mt Hood and Liberty for late hops. Good combo.
nice. brewing german pils 1.052 with wlp835 on saturday. spalt and crystal late with magnum bittering.
Post by: brewsumore on April 09, 2015, 01:08:16 am
Post by: brewinhard on April 17, 2015, 05:25:19 pm
Post by: 69franx on April 17, 2015, 05:27:39 pm
Post by: homoeccentricus on April 17, 2015, 06:01:43 pm
Post by: brewsumore on April 17, 2015, 06:17:37 pm
I'm going to brew an IPA, using the base recipe from Experimental Homebrewing: 88% pale, 8.8% crystal 60, and 3% carapils. Plus Denny's Favorite yeast, FWH, @5, whirlpool and dry hop. Any suggestions wrt hops , oh ye Hop Gods? I have Chinook, Mosaic, Amarillo, Columbus and Citra. I might split up the batch into 2 or 3 for different dry hop combinations.
Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
Post by: HoosierBrew on April 17, 2015, 06:26:36 pm
Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
+1. I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad. Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.
Post by: homoeccentricus on April 17, 2015, 06:52:24 pm
Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
+1. I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad. Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.
That's 8 and 6 ounces for 5 gallons? :o Pity, I'm a stupid Belgian.
Post by: HoosierBrew on April 17, 2015, 06:59:28 pm
Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
+1. I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad. Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.
That's 8 and 6 ounces for 5 gallons? :o Pity, I'm a stupid Belgian.
Well, personal taste should always come in. I know the 8 oz seems high, but there are many IPA recipes that have 15, 10, 5, and 0 minute additions of 2 oz each, ie., 8 oz total. I'm just adding them all in the whirlpool. And dry hopping totals of 4-6 oz aren't uncommon for AIPA nowadays. If it seems too much to you, definitely back off some.
EDIT - Here's what I left out - if you add all of your bittering hops in the kettle and the late hops to whirlpool (like I do for hoppy beers), you need to wait until you cool to 180F or under to add the whirlpool hops. Two reasons : 1/ The volatile oils that give you great hop flavor and aroma get driven off at hotter temps. Cooler temps preserve more of this magic. 2/ You extract more bitterness above 180F. So if you account for all of your bitterness in the kettle, you will pick up extra bitterness and lose hop flavor/aroma above 180F. Lose-lose. However, for other styles ,I will add all hops PERIOD at ~ 200F (cream ale is one), and for many styles no whirlpool hopping at all. It all depends on what you're after.
Post by: 69franx on April 17, 2015, 07:01:37 pm
Post by: homoeccentricus on April 17, 2015, 07:17:48 pm
Post by: Wort-H.O.G. on April 17, 2015, 07:19:18 pm
Maybe use all 5 of those hops. Chinook for bittering. Columbus at 30 min and dry hop. The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand. I haven't done so but it sounds intriguing. I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.
+1. I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad. Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.
That's 8 and 6 ounces for 5 gallons? :o Pity, I'm a stupid Belgian.
Well, personal taste should always come in. I know the 8 oz seems high, but there are many IPA recipes that have 15, 10, 5, and 0 minute additions of 2 oz each, ie., 8 oz total. I'm just adding them all in the whirlpool. And dry hopping totals of 4-6 oz aren't uncommon for AIPA nowadays. If it seems too much to you, definitely back off some.
Yes and the late additions requires more hops and IMO lends itself to smoother and more pleasant hop flavor / bitterness.
Post by: erockrph on April 23, 2015, 01:42:37 am
I also finally was able to use this as a chance to experiment with the "shake till it's foam" starter method. I split my 2L starter into two 1-gallon jugs. It often takes well over a day to see a robust ferment in a WY2633 starter, but by early the next morning after pitching both jugs were chugging along nicely and smelled like a nice lager fermentation with no sulfur to speak of. It looks like 2633 likes this technique.
One other thing of note - this was my first time using Avangard base malts and I overshot my gravities by 4 points. I'll have to take note of that next time.
Post by: HoosierBrew on April 23, 2015, 12:06:10 pm
One other thing of note - this was my first time using Avangard base malts and I overshot my gravities by 4 points. I'll have to take note of that next time.
Yeah, that's about the same amount I overshoot with Avangard, so I adjust for it now. Regardless, nice malts.
Post by: unclebrazzie on April 23, 2015, 01:34:13 pm
Single hop lager with DrRudi.
Black IPA inspired by Brew Dog's Libertine Black Ale.
Post by: 69franx on April 23, 2015, 02:27:49 pm
Post by: brewday on April 23, 2015, 03:41:38 pm
1.053 - 1.011
45 IBU
16 SRM
55% Avangard Pils
40% Best Munich Dark
4% Weyermann CaraAroma
1% Weyermann Chocolate Wheat
Perle/Spalt bittering ~ 40 IBU
Mittelfrueh/Spalt finishing ~ 5 IBU inside 20 min
Step Mash 122-149-158
WY1007
Edit: by "wife's due" I mean about to give birth, not come home and catch me brewing!
Post by: morticaixavier on April 23, 2015, 04:04:25 pm
If the malt performs well I'll be trying a ESB sometime in the next couple weeks. Landlord style.
Post by: 69franx on April 26, 2015, 08:47:11 pm
Post by: brewsumore on April 27, 2015, 02:50:27 am
Also, I used some frozen/vacuum-sealed fresh centennials from last September a friend gave me for the 15, 10 and 5 minute additions. I used new pellet hops for the 75 and 40 min. additions. In ProMash I calculated the fresh hops at 2% AA, and based on tasting the hydro sample I think I came close to hitting the calculated 50 IBUs. I used nearly quadruple the amount of fresh hops as recommended for dry hops, not having any idea what %AA the fresh hops were, and boiled an extra minute on each of three additions while stirring.
Also, I ended up hitting 1.066 SG instead of Greg's 1.072 SG, an anticipated shortfall because I really knew that I had overestimated my brewhouse efficiency. The 23 oz of fresh hops soaked up a lot of wort but I still got full volume into the fermenters plus a little. US-O5, pitched at 62F and will ramp up to 65 over the next few days and then keep it at 66 - 67F. I'll dryhop in the keg with 1 oz pellet hops per keg, or more depending on the taste when I rack to kegs. It's only my second fresh hop beer; I was very pleased with results so far.
Post by: Wort-H.O.G. on May 08, 2015, 09:00:15 pm
Post by: HoosierBrew on May 08, 2015, 10:47:42 pm
Post by: brewinhard on May 08, 2015, 11:10:37 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
+1. I have been eyeing a couple strains at my LHBS and am looking forward to letting the heat help me attenuate without a ferm wrap and temp control.
Post by: Hickory on May 09, 2015, 04:10:52 pm
Post by: HoosierBrew on May 10, 2015, 06:58:52 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday - haven't brewed twice in a week for awhile. Good times.
Post by: Wort-H.O.G. on May 10, 2015, 07:04:06 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday - haven't brewed twice in a week for awhile. Good times.
same here. ESB fermenting nicely at 65F. what saison yeast did you end up with?
Post by: HoosierBrew on May 10, 2015, 07:10:47 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday - haven't brewed twice in a week for awhile. Good times.
same here. ESB fermenting nicely at 65F. what saison yeast did you end up with?
3724. Using foil over the open airlock gasket per Drew B. Gonna see how low I can get it using this method. If it stalls I have some 3711 to finish the job, worst case. Love Dupont.
Post by: brewday on May 11, 2015, 04:17:58 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday - haven't brewed twice in a week for awhile. Good times.
Jon, what's your water profile look like for Saison?
Post by: HoosierBrew on May 11, 2015, 04:31:31 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday -
haven't brewed twice in a week for awhile. Good times.
Jon, what's your water profile look like for Saison?
Went Yellow Balanced this time to the numbers. Works pretty well IMO.
Post by: brewday on May 11, 2015, 04:42:08 pm
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).
Everything went well. Volumes spot on, OG was a point over target. All in all it was good brewing day. Gonna brew again Friday -
haven't brewed twice in a week for awhile. Good times.
Jon, what's your water profile look like for Saison?
Went Yellow Balanced this time to the numbers. Works pretty well IMO.
Perfect. Thanks!
Post by: 69franx on May 11, 2015, 04:47:29 pm
Post by: HoosierBrew on May 11, 2015, 04:55:44 pm
Jon, are you targeting 5.2 pH or higher?
I targeted 5.25 on this one. 5.2 works well, too. Gives a slight tartness that fits in with the style to me.
Post by: brewday on May 13, 2015, 06:39:47 pm
Saison D'Anthony
OG 1.052 FG 1.006
28 IBUs
84% Dingemans Pils
8% Vienna
8% Organic Flaked Oats
FWH 0.5 oz each Mittelfruh, St. Celeia, Saaz
0.5 oz each of the same @10 min
Mash @145/155 for 60/15 min
WY3711 -- pitch low 60s, let it ride. I'm thinking open fermentation in the conical.
Post by: HoosierBrew on May 13, 2015, 06:46:53 pm
My son was born on Friday, so I'm off work for a mid-week brew. My wife wants something with oats, and I want a crowd pleaser for when family descends on us in about a month...
Saison D'Anthony
OG 1.052 FG 1.006
28 IBUs
84% Dingemans Pils
8% Vienna
8% Organic Flaked Oats
FWH 0.5 oz each Mittelfruh, St. Celeia, Saaz
0.5 oz each of the same @10 min
Mash @145/155 for 60/15 min
WY3711 -- pitch low 60s, let it ride. I'm thinking open fermentation in the conical.
Hey congrats ! Awesome occasion to brew something special for. Sounds good, too.
Post by: brewday on May 13, 2015, 07:25:50 pm
My son was born on Friday, so I'm off work for a mid-week brew. My wife wants something with oats, and I want a crowd pleaser for when family descends on us in about a month...
Saison D'Anthony
OG 1.052 FG 1.006
28 IBUs
84% Dingemans Pils
8% Vienna
8% Organic Flaked Oats
FWH 0.5 oz each Mittelfruh, St. Celeia, Saaz
0.5 oz each of the same @10 min
Mash @145/155 for 60/15 min
WY3711 -- pitch low 60s, let it ride. I'm thinking open fermentation in the conical.
Hey congrats ! Awesome occasion to brew something special for. Sounds good, too.
Thanks man. Definately a HoosierBrew inspired Saison, though the oats were a requirement. Hit OG dead on, now I'm thinking about a bit of Saaz at the end of the boil too - I have 90 minutes to decide.
Gotta say there's something Zen like to be dialed in to the point that your sight glass is your timer! (Long week, sorry)
Post by: 69franx on May 14, 2015, 12:42:57 am
Post by: 69franx on May 14, 2015, 12:48:39 am
(http://images.tapatalk-cdn.com/15/05/13/74cd963114e691ce52819d849ec0823a.jpg)
Post by: HoosierBrew on May 14, 2015, 12:50:33 am
Post by: 69franx on May 14, 2015, 12:56:28 am
Post by: Wort-H.O.G. on May 14, 2015, 01:12:09 am
Loved it the first time Jon, but this will be my first 10g batch and no pumps. Gonna have to rig up some sort of gravity system on the fly to make it work and not kill my back,
Two of my fave yeast. Someday when you want to brew this pils with a twist , ping me for recipe.
Sent from my iPad using Tapatalk
Post by: 69franx on May 14, 2015, 01:43:33 am
Post by: Wort-H.O.G. on May 14, 2015, 01:49:00 am
Thanks Ken, I have one on the calendar later in the year that I've seen you post before. Pils, melanoiden, and a bit of something else. I don't have it in front of me but it's in beersmith w your name on it
Yes, however I'm referring to my northern German pils. You can use 830, 833, or 835. 40ish ibu....it's a dandy. PM me an address and I will gladly send you a bottle.
Sent from my iPad using Tapatalk
Post by: tonyccopeland on May 14, 2015, 12:11:51 pm
Post by: HoosierBrew on May 14, 2015, 12:15:36 pm
Just mashed in Denny's BVIP recipe this am... any recommendations on the bourbon? I have Knob creek in the house.
Don't spend a lot. I've made BVIP several times and you won't be able to tell good/drinkable bourbon from the top shelf stuff under all the roast character. I wouldn't use rot gut, but I wouldn't use 4 Roses either. Somewhere in the middle works fine.
Post by: erockrph on May 14, 2015, 12:29:55 pm
Hmmm... I might have to brew this sometime to finally kill off that bottle of Jacob's Well that I haven't touched in yearsJust mashed in Denny's BVIP recipe this am... any recommendations on the bourbon? I have Knob creek in the house.Don't spend a lot. I've made BVIP several times and you won't be able to tell good/drinkable bourbon from the top shelf stuff under all the roast character. I wouldn't use rot gut, but I wouldn't use 4 Roses either. Somewhere in the middle works fine.
Post by: HoosierBrew on May 14, 2015, 12:55:55 pm
Hmmm... I might have to brew this sometime to finally kill off that bottle of Jacob's Well that I haven't touched in yearsJust mashed in Denny's BVIP recipe this am... any recommendations on the bourbon? I have Knob creek in the house.Don't spend a lot. I've made BVIP several times and you won't be able to tell good/drinkable bourbon from the top shelf stuff under all the roast character. I wouldn't use rot gut, but I wouldn't use 4 Roses either. Somewhere in the middle works fine.
Very, very tasty. Usually goes pretty fast for a strong beer.
Post by: brices121 on May 15, 2015, 02:15:29 am
Hmmm... I might have to brew this sometime to finally kill off that bottle of Jacob's Well that I haven't touched in yearsJust mashed in Denny's BVIP recipe this am... any recommendations on the bourbon? I have Knob creek in the house.Don't spend a lot. I've made BVIP several times and you won't be able to tell good/drinkable bourbon from the top shelf stuff under all the roast character. I wouldn't use rot gut, but I wouldn't use 4 Roses either. Somewhere in the middle works fine.
Very, very tasty. Usually goes pretty fast for a strong beer.
I just won that BSG kit for the recipe last weekend. I was kind of disappointed with the kit though because the grain was crushed and there was no wood or vanilla. Also one packet of US-05 is for sure too little for that beer. Anyway I am thinking of finding some time to brew this during the weekend.
Post by: brulosopher on May 15, 2015, 03:42:47 am
Post by: HoosierBrew on May 16, 2015, 12:04:10 am
Post by: duboman on May 16, 2015, 01:11:24 pm
Post by: Footballandhops on May 16, 2015, 01:18:21 pm
Busy weekend here, started souring the hibiscus Gose, stringing up my hop plants and bottling the neighborhood ladies favorite peach wheat. In between all that a few of my daughter's soccer matches, whew, I need a beer already:)
Mind sharing your recipe for the peach wheat? My wife loved a peach wheat extract kit I made her a while ago when I first started brewing...since then I've made the jump to all grain and she keeps asking for another batch
I've always thought about just doing a secondary ferment with my saison recipe racked onto fresh peaches and peach puree with a pitch of some Bret strain
Post by: duboman on May 16, 2015, 04:57:38 pm
Here ya go!Busy weekend here, started souring the hibiscus Gose, stringing up my hop plants and bottling the neighborhood ladies favorite peach wheat. In between all that a few of my daughter's soccer matches, whew, I need a beer already:)
Mind sharing your recipe for the peach wheat? My wife loved a peach wheat extract kit I made her a while ago when I first started brewing...since then I've made the jump to all grain and she keeps asking for another batch
I've always thought about just doing a secondary ferment with my saison recipe racked onto fresh peaches and peach puree with a pitch of some Bret strain
Brewhouse efficiency 80% ymmv
OG 1.049
FG 1.011
45% 2 row
45% red wheat
10% Light Munich
Hallerauer mittlefrueh at 60 for 23 IBU
05 yeast or 1056
1/2-1lb rice hulls
Mash at 152 for 60 minutes
Ferment at 68
Rack to secondary at FG on to 49oz peach puree, allow secondary ferment to finish and package however you like.
Post by: kmccaf on May 22, 2015, 05:20:09 pm
65 % Vienna
25% Pils
5% Munich
5% Oats
Hops will be Styrian Aurora, and Wait-ti at various times.
This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.
Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days.
Post by: HoosierBrew on May 22, 2015, 05:26:35 pm
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats
Hops will be Styrian Aurora, and Wait-ti at various times.
This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.
Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days.
Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty? I haven't used either of these. Always looking for new saison strains to try, though.
Post by: jtoots on May 22, 2015, 05:27:55 pm
Post by: kmccaf on May 22, 2015, 05:45:38 pm
Just mashed in on my first brew since early January. It's a 10 gallon batch. Grist is:
65 % Vienna
25% Pils
5% Munich
5% Oats
Hops will be Styrian Aurora, and Wait-ti at various times.
This will be split into two fermenters. Yeasts will be the yeast bay's Wallonian Farmhouse, and Dry Belgian Ale.
Mashing around 147 for 2 hrs. With ph at 5.3. I'm looking forward to drinking this one on some hot summer days.
Sounds great. Is the Dry Belgian strain a saison-type strain, too, or more Trappisty? I haven't used either of these. Always looking for new saison strains to try, though.
It's more Trappisty. Their site says they isolated it from a strong belgian golden. I'm hopping for a patersbier type of ale with this go, and will make a strong golden next.
Post by: HoosierBrew on May 22, 2015, 05:52:31 pm
Post by: beersk on May 22, 2015, 06:26:08 pm
Post by: HoosierBrew on May 22, 2015, 06:40:05 pm
I'll be brewing a Dortmunder tomorrow. Never brewed one, but I imagine it won't be too much different than a helles or a pils. I think I'm basically brewing the one from Brewing Classic Styles.
I brewed that one once - it was nice. I think I bumped the hops up a tad the second time and it came out more similar to DAB. Makes me want to brew one !
Post by: BrewingReveries on May 22, 2015, 07:51:06 pm
Happy Memorial Day weekend!
Post by: erockrph on May 24, 2015, 01:57:34 pm
Tonight I'm (hopefully) going to start the sour wort process for the sour. The plan is to reconstitute Wheat DME in a keg with hot water, drop the pH to 4.5 with lactic acid, and innoculate with some Pils malt. After I pull out the grains, I'll seal and purge the keg and throw it in a cooler with hot water bottles. I'm hoping I can keep it hot enough to get plenty sour by Thursday. Then I'll heat it to 170F or so to kill off the bugs. I'm going to primary with US-05 for a few days before pitching a big starter of Orval dregs that I've stepped up a few times.
Post by: HoosierBrew on May 30, 2015, 09:43:41 pm
Post by: HoosierBrew on May 30, 2015, 09:51:26 pm
I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
Post by: erockrph on May 31, 2015, 02:08:38 am
I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Post by: HoosierBrew on May 31, 2015, 02:24:08 am
I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Actually all three of those sound awesome. Somebody shared a Belgian lambic with me (obscure, don't remember the brewery) a few years back that had IIRC Muscat must - it was funky and fantastic. For the saison/must I'm gonna brew, I was torn between Muscat and Riesling must, but obviously Gewurztraminer is a no-brainer, too. I'll be curious to see how the saison/must attenuates as compared to normal. Pretty thoroughly I'd guess.
Post by: erockrph on May 31, 2015, 01:05:15 pm
Post by: homoeccentricus on May 31, 2015, 04:31:35 pm
Must have been Cantillon Vigneronne. I feel slightly offended about the "obscure" descriptor.I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Actually all three of those sound awesome. Somebody shared a Belgian lambic with me (obscure, don't remember the brewery) a few years back that had IIRC Muscat must - it was funky and fantastic. For the saison/must I'm gonna brew, I was torn between Muscat and Riesling must, but obviously Gewurztraminer is a no-brainer, too. I'll be curious to see how the saison/must attenuates as compared to normal. Pretty thoroughly I'd guess.
Post by: homoeccentricus on May 31, 2015, 04:39:44 pm
Post by: HoosierBrew on May 31, 2015, 04:55:21 pm
Must have been Cantillon Vigneronne. I feel slightly offended about the "obscure" descriptor.I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Actually all three of those sound awesome. Somebody shared a Belgian lambic with me (obscure, don't remember the brewery) a few years back that had IIRC Muscat must - it was funky and fantastic. For the saison/must I'm gonna brew, I was torn between Muscat and Riesling must, but obviously Gewurztraminer is a no-brainer, too. I'll be curious to see how the saison/must attenuates as compared to normal. Pretty thoroughly I'd guess.
Except it wasn't Cantillon, which is consistently great.I don't consider Cantillon obscure,either.;)
Post by: homoeccentricus on May 31, 2015, 05:41:01 pm
Hmm, was it Belgian or Belgian-style?Must have been Cantillon Vigneronne. I feel slightly offended about the "obscure" descriptor.I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Actually all three of those sound awesome. Somebody shared a Belgian lambic with me (obscure, don't remember the brewery) a few years back that had IIRC Muscat must - it was funky and fantastic. For the saison/must I'm gonna brew, I was torn between Muscat and Riesling must, but obviously Gewurztraminer is a no-brainer, too. I'll be curious to see how the saison/must attenuates as compared to normal. Pretty thoroughly I'd guess.
Except it wasn't Cantillon, which is consistently great.I don't consider Cantillon obscure,either.;)
Post by: HoosierBrew on May 31, 2015, 05:47:07 pm
Hmm, was it Belgian or Belgian-style?Must have been Cantillon Vigneronne. I feel slightly offended about the "obscure" descriptor.I will definitely post some updates once this is ready. If it works out, then I'll definitely stash away some bottles for the next beer swap.I have a big triple brewday planned for Thursday. I'm planning on making a Saison, a Pyment and a Lambic-style sour - all using Gerwurztraminer must from a wine kit.
I look forward to hearing how the saison/must beer comes out. I'm still planning to use Muscat juice in a saison probably summer/fall ish. Just didn't order it in time to brew when I wanted to this time.
I will say that the pyment must smelled an tasted incredible going into the fermenter. I was shooting for something in the Auslese/Eiswein realm, and so far it seems like I'm right on target.
Actually all three of those sound awesome. Somebody shared a Belgian lambic with me (obscure, don't remember the brewery) a few years back that had IIRC Muscat must - it was funky and fantastic. For the saison/must I'm gonna brew, I was torn between Muscat and Riesling must, but obviously Gewurztraminer is a no-brainer, too. I'll be curious to see how the saison/must attenuates as compared to normal. Pretty thoroughly I'd guess.
Except it wasn't Cantillon, which is consistently great.I don't consider Cantillon obscure,either.;)
It was from Belgium. I'd never seen or heard of it. I've had a ton of Belgian imports, but nowhere near the numbers as you I'm sure.
Post by: homoeccentricus on May 31, 2015, 05:49:06 pm
Post by: narcout on May 31, 2015, 06:47:12 pm
I haven't brewed beer from a "kit" for a couple of years, but this one sounded really good to me. I did sub 3787 for the 1214 though.
Post by: 69franx on May 31, 2015, 07:42:29 pm
Post by: 69franx on May 31, 2015, 07:44:26 pm
I brewed a recipe I saw on here in the thread "Blondie's Ale" Should be a great summertime brew: mostly 2 row with a touch of Honey malt abd Biscuit. Bittered with Willamette, and I am using rehydrate 05. Also bottled 4.4 gallons of German IPA. Checked gravity on my pilsner: 830&833 both down from 1.053 to 1.010 after 15 days, just need to find a day to bottle 9 gallons of that. Busy beer weekendGuess I put this in the wrong year! Had trouble searching through tapatalk and just grabbed the first one I saw
Post by: HoosierBrew on May 31, 2015, 07:47:41 pm
I brewed a recipe I saw on here in the thread "Blondie's Ale" Should be a great summertime brew: mostly 2 row with a touch of Honey malt abd Biscuit. Bittered with Willamette, and I am using rehydrate 05.
Sounds like a good summertime beer, Frank! Just brewed a cream ale as a summer beer myself.
Post by: Footballandhops on May 31, 2015, 08:01:43 pm
Post by: brewday on May 31, 2015, 08:44:42 pm
Mashing in on a smoked robust porter right now....aging until the fall weather hits
Fall weather's here!
I had an Orval/Matilda inspired brew planned for today, but I had to call it - nasty out there. Rescheduled for tomorrow.
Post by: Footballandhops on May 31, 2015, 10:12:15 pm
Mashing in on a smoked robust porter right now....aging until the fall weather hits
Fall weather's here!
I had an Orval/Matilda inspired brew planned for today, but I had to call it - nasty out there. Rescheduled for tomorrow.
Where the heck do you live lol...90 degrees in VA
Post by: narcout on June 20, 2015, 11:19:59 pm
4.5 lbs. Belgian Pils
4 lbs. Belgian Pale
1 lb. cane sugar
.5 oz. Northern Brewer - 60 min.
1 oz. Tettnang - 30 min.
2 oz. S. Goldings - 20 min.
Wyeast 3787
Post by: HoosierBrew on June 21, 2015, 02:26:30 am
Getting ready to mash in on a Belgian Pale (or maybe it's a Belgian Single):
4.5 lbs. Belgian Pils
4 lbs. Belgian Pale
1 lb. cane sugar
.5 oz. Northern Brewer - 60 min.
1 oz. Tettnang - 30 min.
2 oz. S. Goldings - 20 min.
Wyeast 3787
Sounds good. I need to brew one soon, it's been a while.
Post by: brewsumore on June 21, 2015, 07:05:57 am
Post by: homoeccentricus on June 21, 2015, 09:13:03 pm
Post by: jtoots on June 22, 2015, 01:12:00 pm
Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt. Also added some coriander and sweet orange peel. It's coming along nicely.
had one of those sitting on the patio this weekend... absolutely fantastic beer. i think i feel my first tripel batch coming on, thanks for the inspiration...
Post by: brewsumore on June 24, 2015, 05:27:32 am
Last weekend I brewed an updated version of my Karmeliet Tripel clone, and grist had both malted and unmalted barley, wheat and oats; 61% pilsen malt. Also added some coriander and sweet orange peel. It's coming along nicely.
had one of those sitting on the patio this weekend... absolutely fantastic beer. i think i feel my first tripel batch coming on, thanks for the inspiration...
As a starting point for you research I recommend reading the info on Karmeliet in Brew Like a Monk. If you don't own it, it's definitely worth buying. PM me if you'd like to see my recipe.
Post by: brewinhard on June 25, 2015, 11:00:56 pm
Post by: toby on June 26, 2015, 01:28:48 pm
Post by: brewsumore on June 27, 2015, 01:01:22 am
It's totally global warming adaptation, and relief.
Post by: chumley on July 02, 2015, 04:38:20 pm
Post by: brewday on July 04, 2015, 07:13:58 pm
93% Avangard Pils
7% Cologne
22 IBUs Hersbrucker/Crystal @FWH
Wyeast 2565
-----
Happy Fourth!!
Post by: HoosierBrew on July 04, 2015, 07:15:23 pm
Just mashed in a Kölsch...
93% Avangard Pils
7% Cologne
22 IBUs Hersbrucker/Crystal @FWH
Wyeast 2565
-----
Happy Fourth!!
Sounds like a winner ! Pretty close to mine.
Post by: a10t2 on July 04, 2015, 09:03:35 pm
Post by: brewsumore on July 04, 2015, 09:28:11 pm
It only seemed appropriate to brew an American Pale Ale… Fermented with the Liberty strain, of course. 8)
WY 1776? Just kidding. I just had a Liberty Ale on Thursday. It's hard to beat a quality-crafted Cascade fresh hop ale!
No brewing for me. I did bottle the last of a keg of cider, and am dissembling / cleaning 7 kegs today.
Happy 4th!
Post by: klickitat jim on July 04, 2015, 09:35:44 pm
Post by: Phil_M on July 05, 2015, 12:12:08 am
I'll be kegging a batch of the Dawson's multigrain red extract kit tomorrow. It's my third try at the recipe, the other two tries were all grain kits that failed miserably. (nasty apple/acetaldehyde first batch, second batch scorched badly in my electric brew kettle.)
Post by: #Wilsonbrewery on July 05, 2015, 09:45:47 pm
It's going to be good...
Post by: jeffy on July 05, 2015, 09:57:22 pm
Post by: brewinhard on July 08, 2015, 01:38:09 pm
Post by: chumley on July 09, 2015, 02:55:35 am
25th wedding anniversary saison
10 gallons, OG 1.052, unknown IBUs (guessing around 30)
18 lbs. Avangard pilsner malt
2.5 lbs. flaked spelt
Mash-in at 135°F for 30 min, add boiling water to raise to 158°F for 60 min. Batch sparge.
Boil for 120 min
2 oz. Styrian Goldings 60 min
1 oz. EKGs 30 min
2 oz. Saaz 15 min
0.25 oz. Coriander 10 min.
1 lb. Simplicity Belgian Candi Syrup 10 min.
Split between WY3724 Belgian Saison (chilled to 80°F) and WY3711 French Saison (chilled to 65°F). 1.5 L yeast starters for both. The 3724 is upstairs where it is in the mid 70s, the 3711 is in the basement where it is in the mid 60s.
Post by: kmccaf on July 09, 2015, 08:57:32 pm
Post by: mjj55409 on July 10, 2015, 04:16:59 pm
93% Golden Promise
6% Extra dark crystal
1% Black
32 IBU
Fuggle @ 60
EKG @ 45
Styrian Golding @ knockout
Wyeast 1469
Post by: 69franx on July 10, 2015, 05:11:04 pm
75% Avangard Pilsner
20% Munich II
5% Wheat
1.050, Bittered with Magnum, late Nelson for 35.2IBUs, 5.2SRM, mash for 90 @148, 90 min boil, 3711
Will be my second Saison, first with 3711. I liked last year's with 3724, but the missus did not and the Saison is really for her, so trying a new strain for me.
Have a great weekend all!
Post by: denny on July 10, 2015, 05:26:02 pm
Post by: theDarkSide on July 10, 2015, 05:50:42 pm
Have a Helles going right now, going to reuse that yeast in an Octoberfest, then again in a Doppelbock.
Post by: mchrispen on July 10, 2015, 06:35:19 pm
Put down a standard sac mead (N. Kansas Spring Wildflower, likely alfalfa and clover) earlier this week.
Post by: BrewBama on July 12, 2015, 12:11:55 am
Post by: johnnyb on July 12, 2015, 12:42:57 am
Anyway, had only today free so brewed a pale ale with Centennial, Chinook, and Citra. Hit all the right numbers which is amazing because I had nothing but problems all day.
Mash was almost done so put some water on the burner to heat for the mash out. Meanwhile, went back in the house to enter notes about the mash pH and temps and heard a giant woosh kind of sound. Looked out the window and my burner hose was engulfed in flames. I ran out and shut her down but the hose was completely melted. I have no idea what happened.
Decided to extend the mash to 90 minutes and headed for the hardware store. They didn't have any hose assemblies. Sucked it up and went to my LHBS and they had hose assemblies but not the one I needed. The only burners they had in stock were Blickman's, so now I'm the proud owner of an awesome burner but with a hole in my wallet.
Had a bunch of other problems (groundwater temps had risen a lot the last few weeks so issues with chilling that I didn't expect) and my brew day somehow stretched to 8 hours. Finally pitched Denny's 50 a couple of hours ago at 63 degrees.
The beer looks beautiful though and I hit very close to all my volumes, pH's, and within 1 point of estimated SG. (Added some more water midboil as the Blickman evaporation rate was slightly higher than my old burner. The Blickman is basically a blowtorch.) The Bru'n water spreadsheet nailed my pH within .07 which is barely outside the tolerance of my meter.
/blog
Post by: lovinheather27 on July 14, 2015, 01:14:26 pm
Sent from my E6782 using Tapatalk
Post by: chumley on July 15, 2015, 07:32:34 pm
A perfect day to brew a big ole IPA.
10 gallons, aiming for OG of 1.075, lots of IBUs
24 lbs. Briess 2-row brewers malt
4 lbs. Weyermann Munich malt
1 lb. Briess crystal 40
Mash-in at 135°F for 15 min. Raise to 149°F for 60 min. Raise to 156°F for 20 min.
4 oz. Amarillo pellets FWH
2 oz. Columbus 120 minutes
2 oz. Warrior 120 minutes
1 oz. Citra 60 minutes
1 oz. Simcoe 15 minutes
1 oz. Simcoe knockout
2 oz. Centennial knockout
1 oz. Citra knockout
Going to pitch 2 packets of S-05 and 1 packet of BRY-97.
Post by: 69franx on July 15, 2015, 07:48:27 pm
Post by: HoosierBrew on July 17, 2015, 08:46:52 pm
Post by: brewinhard on July 17, 2015, 09:53:58 pm
Post by: brewday on July 17, 2015, 09:57:07 pm
Gonna hopefully do a West Coast IPA this weekend. Dry, pale, 1.065/70ish IBU, Columbus to bitter, big hopstand with mostly Equinox (my favorite new hop) and some Columbus to balance the fruitiness. Will dry hop plenty of the same. Should be good.
Sounds great - I love Equinox, but agree the fruitiness needs to be checked.
Post by: HoosierBrew on July 17, 2015, 10:04:55 pm
Gonna hopefully do a West Coast IPA this weekend. Dry, pale, 1.065/70ish IBU, Columbus to bitter, big hopstand with mostly Equinox (my favorite new hop) and some Columbus to balance the fruitiness. Will dry hop plenty of the same. Should be good.
Sounds great - I love Equinox, but agree the fruitiness needs to be checked.
Yep. I usually like to blend 4 or 5 hops, but I'm loving the Equinox lately. I don't think it needs much help, except for some dank,piney Columbus. Cheers!
Post by: Wort-H.O.G. on July 23, 2015, 08:28:53 pm
Post by: 69franx on July 23, 2015, 08:31:44 pm
Post by: dzlater on July 25, 2015, 12:44:05 pm
This is what I have so far.
If I can't get to the store I'll use the S0-4 I have in the fridge.
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Avandard Premium Pale Ale Malt (3.0 SRM) Grain 1 94.1 %
8.0 oz Brown Malt (65.0 SRM) Grain 2 5.9 %
0.4 oz Pilgrim [10.50 %] - Boil 45.0 min Hop 3 16.9 IBUs
0.5 oz Whitbread Golding Variety (WGV) [6.00 %] Hop 4 6.9 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 5 -
Post by: Footballandhops on July 26, 2015, 12:17:54 pm
Red wheat malt and Citra....I'm excited to see how this turns out
Post by: morticaixavier on July 27, 2015, 06:57:47 pm
I have a 100% Brettanomyces SMASH IPA fermenting away that I brewed Friday
Red wheat malt and Citra....I'm excited to see how this turns out
must have made for an interesting lauter.
I brewed up 10 gallons of farmhouse yesterday.
Peterson Quality Pale Malt (Local malting house)
Weyermann Rye Malt
Weyermann Munich
Rolled Oats
Nelson Sauvin at FWH and Nelson and Hallertaur Mitt at flameout.
pitched 3724, Ardennes, and Brett C. and it's cranking away already this morning. The 3724 was super fresh, less than 10 days old.
Post by: brewinhard on July 27, 2015, 07:17:14 pm
Post by: 69franx on July 28, 2015, 01:08:55 am
Post by: Footballandhops on July 28, 2015, 02:22:39 pm
I have a 100% Brettanomyces SMASH IPA fermenting away that I brewed Friday
Red wheat malt and Citra....I'm excited to see how this turns out
must have made for an interesting lauter.
I brewed up 10 gallons of farmhouse yesterday.
Peterson Quality Pale Malt (Local malting house)
Weyermann Rye Malt
Weyermann Munich
Rolled Oats
Nelson Sauvin at FWH and Nelson and Hallertaur Mitt at flameout.
pitched 3724, Ardennes, and Brett C. and it's cranking away already this morning. The 3724 was super fresh, less than 10 days old.
A pound of rice hulls helped with that
Post by: Footballandhops on July 30, 2015, 02:25:19 pm
92.5% Weyermann German Pilsner Malt
7.5% Weyermann Carafoam
5 IBUs from German hallerteau at start of boil
15 IBUs from German hallerteau at whirlpool
Fermenting with San Diego Super Yeast (they use standard Chico) at 60 degrees F
Dry hopping with German hallerteau at end of fermentation for 7 days and then keg
Pretty excited about the ale yeast at low temp, I love a hoppy pilsner
Post by: brewinhard on July 30, 2015, 02:33:25 pm
Post by: erockrph on July 30, 2015, 03:04:35 pm
Red Hoptober Lager:
3 gallon batch
1.055 OG
32 IBU
90% Red X
10% Pils (mainly for an enzyme boost)
Mash 149F x 90 minutes
Amber Bitter water profile
32 IBU Sterling at 60 min
2oz each Sterling and Motueka at 170F x30 minute hop stand
WY2278 Czech Pils
If it works out, I might try this grain bill as an Alt with more bittering and less finishing hops.
Post by: HoosierBrew on July 30, 2015, 03:17:17 pm
It's another crazy summer with no potential brewdays on the horizon, so I'm pulling an all-nighter tonight to get this batch started so it's ready for tailgating this fall:
Red Hoptober Lager:
3 gallon batch
1.055 OG
32 IBU
90% Red X
10% Pils (mainly for an enzyme boost)
Mash 149F x 90 minutes
Amber Bitter water profile
32 IBU Sterling at 60 min
2oz each Sterling and Motueka at 170F x30 minute hop stand
WY2278 Czech Pils
If it works out, I might try this grain bill as an Alt with more bittering and less finishing hops.
Sounds like a good beer. I tried a friend's Red X homebrew recently and liked the malt character quite a bit. Still haven't brewed with it yet, though.
Post by: riceral on July 30, 2015, 03:31:39 pm
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
Post by: erockrph on July 30, 2015, 04:07:41 pm
Going to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
Post by: brewinhard on July 30, 2015, 07:00:09 pm
Going to try and brew Saturday
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
Made an export strength saison last year gently spiced with black pepper in the kettle and apricot puree in secondary. Came out awesome and the flavors really complimented each other especially with WY 3724 and amarillo hops.
Post by: 69franx on July 30, 2015, 07:08:06 pm
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciatedGoing to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
Post by: erockrph on July 30, 2015, 07:29:33 pm
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciatedGoing to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.
I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor.
Post by: beersk on July 30, 2015, 08:00:07 pm
Not sure I'm brewing this weekend, but I saw Blatz (Paul) is the author...wish he was still posting.
Post by: 69franx on July 30, 2015, 08:11:25 pm
Are those weights for both purees and fresh fruit?
Post by: Wort-H.O.G. on July 31, 2015, 01:05:04 am
Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.
Not sure I'm brewing this weekend, but I saw Blatz (Paul) is the author...wish he was still posting.
Yeah redx is completely self sufficient if you want to go that route.
Sent from my iPad using Tapatalk
Post by: erockrph on August 03, 2015, 11:26:19 am
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
Post by: erockrph on August 03, 2015, 11:39:57 am
Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.
Good to know. I did want to push the hops a bit in this one, so I took steps to make sure this dries out to the level I want (long, low mash rest; Amber Bitter water profile; extra pils malt for enzymes; etc). If the malt character is as nice as it smelled in the wort, then I may try some maltier applications (Dunkel/Bock) this fall. I will feel more comfortable letting it ride at 100% of the grist in those instances.
I also called an audible on the hops. I realized that 90% of the beers I've brewed over the past year or two have featured either Sterling or Motueka as one of the main hops. I ended up bittering with Mandarina Bavaria, and using 2.5oz Mandarina and 1.5oz of Apollo in the hop stand. So I'm basically tring to make an American Pale Ale disguised as a German red lager :)
Post by: 69franx on August 03, 2015, 03:04:03 pm
One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
Post by: erockrph on August 03, 2015, 05:07:33 pm
Which yeast are you using? I've only fruited saisons using 3711, and in those cases I add them in secondary and let them sit at ambient for 10-14 days before packaging. I prefer to add fruit at ambient to try to keep as much of the volatiles from blowing off. I don't know if 3724 has different requirements for finishing out fruit added in secondary.One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
Post by: 69franx on August 03, 2015, 07:24:48 pm
Post by: brewinhard on August 03, 2015, 08:21:51 pm
Post by: HoosierBrew on August 03, 2015, 10:04:17 pm
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
Overlooked your post,Frank - I use fruit purees exclusively now (after a few early racking nightmares with fresh fruit). The amounts aren't interchangeable between the two IMO. Purees are more concentrated than fresh fruit because purees don't have the skins, seeds, pits, stems, etc., that fresh fruit does. I think using half the amount of puree than fresh fruit is a good starting point, then adjust on the next one. It's tough to advise on amounts because everybody has a different goal and preference for their beer. Example - I might only add a couple lbs of cherry puree to a quad (Three Philosophers style) to get a slight cherry background character since it's for me, but if I make a cherry beer for my wife (who wants an absolute fruit bomb) then it might be a couple 48 oz cans of puree.
Post by: Wort-H.O.G. on August 03, 2015, 10:24:20 pm
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
Overlooked your post,Frank - I use fruit purees exclusively now (after a few early racking nightmares with fresh fruit). The amounts aren't interchangeable between the two IMO. Purees are more concentrated than fresh fruit because purees don't have the skins, seeds, pits, stems, etc., that fresh fruit does. I think using half the amount of puree than fresh fruit is a good starting point, then adjust on the next one. It's tough to advise on amounts because everybody has a different goal and preference for their beer. Example - I might only add a couple lbs of cherry puree to a quad (Three Philosophers style) to get a slight cherry background character since it's for me, but if I make a cherry beer for my wife (who wants an absolute fruit bomb) then it might be a couple 48 oz cans of puree.
+1 that's good advice. Made a peach ale once and used a 48oz can purée........too peachy galore for my tastes for sure.
Sent from my iPad using Tapatalk
Post by: 69franx on August 04, 2015, 01:36:27 am
Post by: JT on August 04, 2015, 02:45:23 am
Thanks Jon and Ken. It's on about 6# of fresh then frozen raspberries since Saturday night. I'm leaving town at the end of the week, so if it's tasting good by thursday, I will be pulling the bagged fruit. If it's not where I want it yet, it's going to sit for another week before I get around to bottling itIt took a good 3 weeks for my sour cherries to give the flavor I wanted.
This beer sounds great, btw.
Sent from my SCH-I545 using Tapatalk
Post by: 69franx on August 04, 2015, 01:52:35 pm
Post by: Wort-H.O.G. on August 05, 2015, 05:23:37 pm
Have an IPA planned (hops still open...something different), Northern German Pils, Summer Wheat Ale, and some apple cherry cider.
Getting pumped thinking about it ;D
Post by: 69franx on August 05, 2015, 05:26:14 pm
No brewing for me, having a little family reunion/vacation on the beach in New Smyrna Beach Florida. Will make not brewing a little easier to take, 8)
Post by: Wort-H.O.G. on August 05, 2015, 05:47:12 pm
Sent from my iPhone using Tapatalk
Post by: brewinhard on August 05, 2015, 09:32:19 pm
Post by: Wort-H.O.G. on August 05, 2015, 11:11:48 pm
Brewed a special bitter today and nailed my numbers (mostly, at least). Letting the kolsch warm up a bit to finish out.
two great ones you got brewing.
just launched my 3.5L starter with WLP830. going magnum last 30 minutes, select spalt and hallertau last 5 minutes for about 40 IBU on this Northern German Pils.
Post by: morticaixavier on August 06, 2015, 05:54:34 pm
Post by: Footballandhops on August 06, 2015, 06:08:44 pm
I pitched 8 caps of ultimate flora RTS women's probiotic blend which is 8 different room temperature stable Lacto strains
In 24-48 hours I will be pitching some bottle dregs I cultured up from my favorite local brewery who makes amazing sours. I was told by the head brewer that the particular bottle I cultured from was fermented with a Belgian Trappist blend before aging in barrels for 15 months with a Brett blend. The starter smells amazing and fruity. Pretty excited about this one
Post by: Stevie on August 06, 2015, 11:37:33 pm
Post by: blatz on August 07, 2015, 01:54:47 pm
12gal of Vaderade Imperial Stout (1.110-1.115)
Post by: JT on August 09, 2015, 02:34:05 am
I'm 50/50 on brewing this weekend. It will be a billion and a half degrees in Dallas, so I'm not sure.Start early Steve!
Post by: JT on August 09, 2015, 02:35:56 am
haven't brewed since mid June due to surgery and the heat, but may brew this weekend if it rains either day and can't do anything outside.For medicinal purposes post surgery. I need to brew an Imperial Stout myself. Fall will be here soon.
12gal of Vaderade Imperial Stout (1.110-1.115)
Post by: JT on August 09, 2015, 02:45:45 am
11 lbs Rahr Pale Ale Malt
1/2 lb Crystal 20L
1/2 oz Warrior first wort hop
1/2 oz each of Mosaic, Citra & Australian Galaxy @ 5 minutes
1/2 oz each of Mosaic, Citra & Australian Galaxy in whirlpool for 10 minutes @ 175
Fermented with US-05
Dry hopped with 2 oz Citra
Post by: Stevie on August 09, 2015, 03:02:44 am
Yeah, that's the plan. Fire at 8:30 (86°) , mash-in at 9, cleanup done by 1:30 (100°)I'm 50/50 on brewing this weekend. It will be a billion and a half degrees in Dallas, so I'm not sure.Start early Steve!
Post by: jeffy on August 09, 2015, 07:13:07 pm
Unusual for me, I didn't stick to a style as much as normal. I made a very pale IPA using Pilsner and Munich malts and hopped with a bunch of stuff from the freezer: bittered with very old Ahtanum and Newport then a 10 minute addition of 3.25 ounces of some unmarked hops that I most likely won in a raffle or as a prize. 5 gallons on 1056 and 5 gallons on the Abbeye yeast from NHC. It tasted good going into the fermenters…..
Post by: Stevie on August 09, 2015, 07:37:03 pm
Post by: HoosierBrew on August 09, 2015, 07:52:34 pm
I need to do a freezer cleaner sometime soon. I have a bunch of remanent hops from the past year.
+1. I do a 'leftovers IPA' or two every year, to clear out the older stuff.
Post by: Wort-H.O.G. on August 10, 2015, 12:52:37 pm
EDIT: good day so far. everything spot on - mash temp 152F, 5.25PH, and mash efficiency was really up there today at 90%. my wheat must have been super charged ;D
Post by: chumley on August 10, 2015, 04:40:50 pm
It's a beautiful day, middle of summer, temperature is only going to get into the low 80s here.
A perfect day to brew a big ole IPA.
10 gallons, aiming for OG of 1.075, lots of IBUs
24 lbs. Briess 2-row brewers malt
4 lbs. Weyermann Munich malt
1 lb. Briess crystal 40
Mash-in at 135°F for 15 min. Raise to 149°F for 60 min. Raise to 156°F for 20 min.
4 oz. Amarillo pellets FWH
2 oz. Columbus 120 minutes
2 oz. Warrior 120 minutes
1 oz. Citra 60 minutes
1 oz. Simcoe 15 minutes
1 oz. Simcoe knockout
2 oz. Centennial knockout
1 oz. Citra knockout
Going to pitch 2 packets of S-05 and 1 packet of BRY-97.
I tapped this yesterday, after each keg had been dry hopped for a week with an ounce each of Columbus, Simcoe, and Citra. It might be the best IPA I ever brewed.
Post by: wamille on August 14, 2015, 05:20:52 am
Post by: klickitat jim on August 14, 2015, 05:37:40 am
Post by: Wort-H.O.G. on August 14, 2015, 06:29:17 pm
Post by: Joe Sr. on August 14, 2015, 06:39:41 pm
I shall not be brewing this weekend. Kegging a saison, perhaps. Assuming 3724 has had enough time to finish.
Post by: brewinhard on August 14, 2015, 07:51:17 pm
Post by: narcout on August 14, 2015, 08:26:47 pm
The plan is to supplement that with some leftover specialty grains and an ounce or two of Columbus, so basically just an APA fermented with S-04.
I've got to keg a Belgian Strong Dark as well to free up the fermentor.
Post by: tonyccopeland on August 16, 2015, 12:07:44 am
Sent from my XT1254 using Tapatalk
Post by: brewday on August 16, 2015, 09:52:56 pm
Wrapping up my third saison of the summer. These don't last long!!
92% Pils (Dingeman's)
8% Wheat (Dingeman's)
~30 IBU Pacific Jade @FWH
1 oz Amarillo @0
1 oz Celeia @0
.5 oz Pacific Jade @0
Omega Saisonstein's monster
I might dry hop this one with a touch of Hallertau Blanc
Edit: Also managed to turn a little Pils malt into some (hopefully) Roast/Pale Chocolate on the burner for the brewunited challenge. Definitely a first.
Post by: HoosierBrew on August 16, 2015, 10:33:13 pm
+1 to (someone else) starting a new thread.
Wrapping up my third saison of the summer. These don't last long!!
92% Pils (Dingeman's)
8% Wheat (Dingeman's)
~30 IBU Pacific Jade @FWH
1 oz Amarillo @0
1 oz Celeia @0
.5 oz Pacific Jade @0
Omega Saisonstein's monster
I might dry hop with a touch of Hallertau Blanc
Sounds great. Have you used that yeast before? Just curious what you think of it.
Post by: brewday on August 16, 2015, 10:38:50 pm
+1 to (someone else) starting a new thread.
Wrapping up my third saison of the summer. These don't last long!!
92% Pils (Dingeman's)
8% Wheat (Dingeman's)
~30 IBU Pacific Jade @FWH
1 oz Amarillo @0
1 oz Celeia @0
.5 oz Pacific Jade @0
Omega Saisonstein's monster
I might dry hop with a touch of Hallertau Blanc
Sounds great. Have you used that yeast before? Just curious what you think of it.
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Post by: HoosierBrew on August 16, 2015, 10:44:28 pm
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Yeah, cool. I'll be curious to see what you think !
Post by: riceral on August 17, 2015, 12:16:42 am
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Yeah, cool. I'll be curious to see what you think !
I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.
Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.
YMMV
Post by: HoosierBrew on August 17, 2015, 12:17:54 am
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Yeah, cool. I'll be curious to see what you think !
I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.
Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.
YMMV
Good info. Thanks!
Post by: brewday on August 17, 2015, 12:26:05 am
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Yeah, cool. I'll be curious to see what you think !
I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.
Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.
YMMV
Good info. Thanks!
Yes, appreciate it.
Post by: brewinhard on August 17, 2015, 08:31:06 pm
Truly an exercise in patience.
Post by: brewsumore on August 23, 2015, 03:11:58 am
Post by: HoosierBrew on August 23, 2015, 03:26:51 am
Post by: brewinhard on August 23, 2015, 06:35:47 pm
Doing an American stout tomorrow in the Shakespeare Stout vein. Brewed it several times, should be a tasty fall beer.
Always good to be looking ahead for the next seasonal at home!
Post by: brewday on August 28, 2015, 04:18:10 am
Just mashed in a Kölsch...
93% Avangard Pils
7% Cologne
22 IBUs Hersbrucker/Crystal @FWH
Wyeast 2565
-----
Happy Fourth!!
So... This beer just took first place in the Binny's/Sam Adams homebrew competition tonight in Chicago. Jim Koch chose my Kölsch out of 75 entries. The wife and I are headed to Denver for the GABF!!
HT to majorvices for the Hersbrucker/Crystal combo.
https://www.binnys.com/blog/binnys-homebrew-contest-winners-2/#more-14829
(http://i725.photobucket.com/albums/ww258/jonnyweave/image.jpg1_zpsjiq8fofi.jpg)
(http://i725.photobucket.com/albums/ww258/jonnyweave/image.jpg1_zpsbfiuvlzb.jpg)
Post by: HoosierBrew on August 28, 2015, 11:55:08 am
Post by: brewinhard on August 28, 2015, 05:30:33 pm
Post by: Wort-H.O.G. on August 28, 2015, 09:41:18 pm
Post by: brewday on August 29, 2015, 01:48:14 pm
Great job, brewday. That's fantastic !
Congratulations. That is quite an honor!
Thanks guys, I appreciate it. Just realized that I brewed that Kölsch on my birthday, so kind of a belated gift!
Post by: brewday on August 29, 2015, 01:50:31 pm
+1 to (someone else) starting a new thread.
Wrapping up my third saison of the summer. These don't last long!!
92% Pils (Dingeman's)
8% Wheat (Dingeman's)
~30 IBU Pacific Jade @FWH
1 oz Amarillo @0
1 oz Celeia @0
.5 oz Pacific Jade @0
Omega Saisonstein's monster
I might dry hop this one with a touch of Hallertau Blanc
Edit: Also managed to turn a little Pils malt into some (hopefully) Roast/Pale Chocolate on the burner for the brewunited challenge. Definitely a first.
Quick update on the Omega Saison yeast - OG was 1.055 and it's been at 1.003 for a couple of days now. A monster indeed. It was probably there a week ago, but I'm just getting to it. Very fruity, moderately peppery/spicy, though the late hops are driving some of that. Pleased so far.
Post by: brewday on August 29, 2015, 01:55:48 pm
tomorrow is an oktoberfest with 5# light munich, 5# vienna, 2# carahell, and 1# carapils. 25 ibu with hallertauer and magnum. OG 1.062 for target 6.4% ABV...fall warmer for sure 8)
I need to put one of these together soon. I remember your 1L pics from last year looking very tasty.
Post by: Wort-H.O.G. on September 02, 2015, 01:45:55 pm
Post by: erockrph on September 05, 2015, 12:33:36 am
Post by: klickitat jim on September 05, 2015, 12:13:17 pm
Totally cool! CongratulationsJust mashed in a Kölsch...
93% Avangard Pils
7% Cologne
22 IBUs Hersbrucker/Crystal @FWH
Wyeast 2565
-----
Happy Fourth!!
So... This beer just took first place in the Binny's/Sam Adams homebrew competition tonight in Chicago. Jim Koch chose my Kölsch out of 75 entries. The wife and I are headed to Denver for the GABF!!
HT to majorvices for the Hersbrucker/Crystal combo.
https://www.binnys.com/blog/binnys-homebrew-contest-winners-2/#more-14829
(http://i725.photobucket.com/albums/ww258/jonnyweave/image.jpg1_zpsjiq8fofi.jpg)
(http://i725.photobucket.com/albums/ww258/jonnyweave/image.jpg1_zpsbfiuvlzb.jpg)
Post by: BrewBama on September 05, 2015, 01:57:48 pm
Post by: narcout on September 07, 2015, 04:33:57 pm
So... This beer just took first place in the Binny's/Sam Adams homebrew competition tonight in Chicago. Jim Koch chose my Kölsch out of 75 entries.
That is so awesome. Congratulations.
Post by: Wort-H.O.G. on September 09, 2015, 05:28:43 pm
82.5% Dark Munich, 16.5% Light Munich, 1% carafa II added end of mash. 22 IBU 5.6%ABV
Post by: PAYCHECK on September 10, 2015, 01:17:42 am
Post by: morticaixavier on September 10, 2015, 06:36:21 pm
Post by: scarecrow on September 10, 2015, 08:48:51 pm
Sent from my SM-G900T using Tapatalk
Post by: chumley on September 10, 2015, 08:57:40 pm
10 gallons. Split it between WLP800 Pilsner (PU) and WLP833 German Bock (Ayinger) yeast.
Post by: homoeccentricus on September 11, 2015, 10:34:10 am
Post by: HoosierBrew on September 11, 2015, 12:33:28 pm
I'm NOT going to brew a pumpkin ale, that's for sure. 8)
+1. Life's too short. ;)
Post by: klickitat jim on September 11, 2015, 02:06:36 pm
Post by: 69franx on September 11, 2015, 03:32:59 pm
edit because sometimes I type(poorly) faster than I think
Post by: Wort-H.O.G. on September 11, 2015, 04:44:38 pm
Sent from my iPhone using Tapatalk
Post by: blatz on September 11, 2015, 05:39:50 pm
...due to being out of town unexpectedly to see the Foo Fighters at Wrigley with back stage and VIP access ...
wow!
either rebrewing my oktoberfest, brewing a vienna or an APA with Azacca/Mosaic. Haven't decided yet...
Post by: 69franx on September 11, 2015, 05:42:43 pm
...due to being out of town unexpectedly to see the Foo Fighters at Wrigley with back stage and VIP access ...
wow!
either rebrewing my oktoberfest, brewing a vienna or an APA with Azacca/Mosaic. Haven't decided yet...
Exactly, did not mind putting off brewing to see Urge Overkill, Naked Raygun, Cheap trick, and The Foo Fighters! Found out on Thursday that he could get us in on Saturday night: brewing post-poned last minute
Post by: HoosierBrew on September 11, 2015, 05:48:12 pm
...due to being out of town unexpectedly to see the Foo Fighters at Wrigley with back stage and VIP access ...
wow!
either rebrewing my oktoberfest, brewing a vienna or an APA with Azacca/Mosaic. Haven't decided yet...
Exactly, did not mind putting off brewing to see Urge Overkill, Naked Raygun, Cheap trick, and The Foo Fighters! Found out on Thursday that he could get us in on Saturday night: brewing post-poned last minute
Had to be a great show, Frank!
Post by: 69franx on September 11, 2015, 05:50:36 pm
Post by: Wort-H.O.G. on September 11, 2015, 05:55:49 pm
Think you will be pleased with 833 frank. I've got two batches of O'fest right now, and using cake to make Munich dunkel tomorrow. If you keep it cool ( 49-50f) it will take day or two longer to hit 60-65% attenuation. Mine have been around day 6
Sent from my iPhone using Tapatalk
ahh i see you crossed out 833 for 830. that's a good one also.
Post by: 69franx on September 11, 2015, 05:59:21 pm
Post by: blatz on September 11, 2015, 06:04:03 pm
Yes I did Ken, as soon as I saw your initial reply, I realized my error. I hope the 830 turns out a great Fest beer, been loving it in my Pilsner and it was suggested here by I think dmtaylor for Fest styles as well as most German lagers
It does - ive used it many times. I like 833 in fest/vienna a lot as well, but I'm finding that 830 is the most versatile which is key for my brewhouse - I like to repitch a lot. 833 in Pils which I also make frequently wasn't quite right, and I was on the fence when I used it for dortmunder (meaning 830 or 833 was equally as good).
Plus if its good enough for that fantastic Oktoberfest that Sierra Nevada makes, its good enough for me ;D
Post by: 69franx on September 11, 2015, 06:07:51 pm
Post by: Wort-H.O.G. on September 11, 2015, 06:10:40 pm
Yes I did Ken, as soon as I saw your initial reply, I realized my error. I hope the 830 turns out a great Fest beer, been loving it in my Pilsner and it was suggested here by I think dmtaylor for Fest styles as well as most German lagers
yeas it's great either way with some noticeable differences.....all good though.
i too am a house 830 guy...love how it performs across a wide temp, great clean beer, flocs well, and moves along fairly fast.
Post by: brewinhard on September 11, 2015, 10:56:57 pm
Looking forward to some feedback as 4 out of the 5 ales are brand new recipes I am trying out.
Post by: Wort-H.O.G. on September 12, 2015, 02:41:43 pm
Munich Dunkel with WLP833 up this weekend :
82.5% Dark Munich, 16.5% Light Munich, 1% carafa II added end of mash. 22 IBU 5.6%ABV
great brew day so far. nailed every target, and its a wonderful 60F out and no rain-just overcast. hoping to get this one done for the beer swap in october...might be close.
Post by: corkybstewart on September 12, 2015, 06:39:37 pm
Post by: 69franx on September 12, 2015, 06:43:16 pm
Post by: brewday on September 12, 2015, 11:07:03 pm
---
Kentucky Common
OG 1.048
SRM 17
IBU 22
60% 6-row
35% Flaked Corn
3% Paul's Black Patent
2% Fawcett Dark Crystal I
22 IBU Vanguard @FWH
Bit of Crystal @0 min
Wyeast 2565
---
Plan is to have it in the conical cold by kickoff, then pitch the drauflassen/indigenous/native/self starter during SNF.
Post by: narcout on September 17, 2015, 04:21:34 pm
Instead, I'm going to try a batch of cider for the first time, though I'm not sure I even like cider.
Post by: Iliff Ave on September 17, 2015, 04:38:23 pm
I was planning on a North German Pilsner tomorrow night. However, my order from NB did not arrive, and I don't have the time to make a run to the LHBS.
Instead, I'm going to try a batch of cider for the first time, though I'm not sure I even like cider.
That's funny. I did a graff last year and by the end of the keg I was like; do I even like this?
Post by: Wort-H.O.G. on September 17, 2015, 04:56:13 pm
I was planning on a North German Pilsner tomorrow night. However, my order from NB did not arrive, and I don't have the time to make a run to the LHBS.
Instead, I'm going to try a batch of cider for the first time, though I'm not sure I even like cider.
i hate when grain/supplies doesn't arrive as planned.
anyway, I was same way about cider-turned out its because everything i ever had was too sweet for my liking. making my own with FG around 1.006 is where I tend to like it most, and have really enjoyed it. looking to do more and fine tune.
Post by: Joe Sr. on September 17, 2015, 05:01:51 pm
Turns out, I don't like cider at all. Not sweet. Not dry. Not tart. Not at all.
It works well for brining, though. And as liquid in the steam tray of the smoker.
Post by: brewinhard on September 17, 2015, 05:50:18 pm
Instead, I'm going to try a batch of cider for the first time, though I'm not sure I even like cider.
[/quote]
Ha! I was contemplating whipping up a batch of cider (my first one ever) this fall as well. But I am in the same boat. I'm not sure I really even like it enough to make any....
Post by: brewinhard on September 17, 2015, 05:51:33 pm
Post by: Wort-H.O.G. on September 17, 2015, 05:56:35 pm
[quote author=narcout link=topic=18036.msg310390#msg310390 date=1442506894
Instead, I'm going to try a batch of cider for the first time, though I'm not sure I even like cider.
Ha! I was contemplating whipping up a batch of cider (my first one ever) this fall as well. But I am in the same boat. I'm not sure I really even like it enough to make any....
[/quote]
easy enough to do a gallon or two with minimal effort-find out for sure!
Post by: brewinhard on September 17, 2015, 05:58:55 pm
Post by: narcout on September 20, 2015, 08:41:34 pm
Also, Trader Joe's puts out a spiced cider every fall that I want to ferment.
Post by: tonyccopeland on September 21, 2015, 12:14:34 am
Sent from my XT1254 using Tapatalk
Post by: HoosierBrew on September 21, 2015, 12:25:32 am
Post by: narcout on October 16, 2015, 04:45:30 pm
Post by: BrewBama on October 17, 2015, 01:53:47 pm
Post by: brewday on October 25, 2015, 04:59:12 am
Mashing in a Kentucky Common tomorrow morning. Never had one, but I've got a sister in Louisville asking about it, and I'm curious. No lacto. This is pretty much Gordon Strong's recipe, though I'm using the Kölsch yeast instead of 1056.
---
Kentucky Common
OG 1.048
SRM 17
IBU 22
60% 6-row
35% Flaked Corn
3% Paul's Black Patent
2% Fawcett Dark Crystal I
22 IBU Vanguard @FWH
Bit of Crystal @0 min
Wyeast 2565
---
Update on this one:
Just kicked the keg, one of the quicker brews I've gone through. This is an extremely refreshing beer - if you like the Cream Ales, Pre-Pros, CAPs, even Kölsch then I highly recommend giving this one a shot. It's basically a dark version of those, and the color is really nice for this time of year. Mine landed at the darker end for the style, which is fine, but I might dial it back to 2% black (or Carafa) next time around.
Incidentally as I wound this keg down I was finishing off a good bottle of bourbon. The two go together like a match made in, well, Kentucky. I can't help but think that's part of the history: A bourbon with a beer back in Butchertown!
(http://i725.photobucket.com/albums/ww258/jonnyweave/image.jpg1_zpsvrkcbpyo.jpg)
Post by: tommymorris on October 25, 2015, 12:52:20 pm
Post by: jeffy on October 25, 2015, 04:38:50 pm
Post by: dannyjed on October 25, 2015, 04:56:57 pm
Post by: brewday on October 25, 2015, 05:20:34 pm
Wyeast 1450, of course.
Post by: erockrph on October 25, 2015, 05:56:47 pm
Post by: crynski on October 25, 2015, 07:58:30 pm
My first kit from them and my first all grain. I need a couple things to make this process better next time.
Post by: 69franx on October 25, 2015, 08:29:52 pm
Post by: brewinhard on October 25, 2015, 08:50:58 pm
Post by: crynski on October 25, 2015, 09:03:34 pm
Sent from my XT1254 using Tapatalk
Post by: erockrph on October 25, 2015, 10:13:43 pm
Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.Had a productive afternoon. Got these ciders done, plus got some Sinebrychoff dregs started up, plus got a batch of 10-minute Berliner Weisse started up. In the immortal words of Brad Smith, I'm well on my way to having "a great brewing week".
Post by: brewday on October 26, 2015, 01:40:00 am
I have not, and I can't seem to find much feedback on it either so I'm curious as well. This was kind of a last minute brew to finally give that strain a whirl.
Yeah, cool. I'll be curious to see what you think !
I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.
Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.
YMMV
Good info. Thanks!
Ok Jon, I've now brewed two Saisons with this yeast (Saisonstein's Monster, OYL-500). The first keg is kicked, and the second is half-full. I think it's a keeper. I really prefer it to 3711, and I don't have the patience for 3724.
My impressions/results:
Tart, dry finish of 3724, none of the silky mouthfeel of 3711.
Overall impression is very complex:
Spicy
Bubblegum
Some Fruit
Some earth
Some citrus
Faint pepper
#1 Pils/Wheat (8%), Hoppy, 35 IBU
1.055 - 1.003
1L starter
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin foil
#2 Pils/Rye (20%), 23 IBU
1.053 - 1.002
~200 mL slurry, 4 days old
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin Foil
Post by: HoosierBrew on October 26, 2015, 11:48:43 am
Ok Jon, I've now brewed two Saisons with this yeast (Saisonstein's Monster, OYL-500). The first keg is kicked, and the second is half-full. I think it's a keeper. I really prefer it to 3711, and I don't have the patience for 3724.
My impressions/results:
Tart, dry finish of 3724, none of the silky mouthfeel of 3711.
Overall impression is very complex:
Spicy
Bubblegum
Some Fruit
Some earth
Some citrus
Faint pepper
#1 Pils/Wheat (8%), Hoppy, 35 IBU
1.055 - 1.003
1L starter
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin foil
#2 Pils/Rye (20%), 23 IBU
1.053 - 1.002
~200 mL slurry, 4 days old
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin Foil
Thanks for the great info ! That's enough to have me try it. I'll try that on the next saison.
Post by: blatz on October 26, 2015, 03:17:54 pm
Post by: TexasHumuluslupulushead on October 26, 2015, 03:28:47 pm
My wife's mom used to make a texmex cranberry relish for Thanksgiving. Cranberry relish with orange juice/peel and jalapeños. So we tried to replicate it in a beer...
Orange IPA with jalapeños and cranberry extract
Firstwort hopped with Warrior
10 min added 5 jalapeños
5 min added zest of 1 orange
Whirlpool additions (45min @ 175)
2oz amarillo, 1oz citra, 1oz summer
Dry hopping with amarillo, citra and summer
Cranberry extract will go directly into keg
Post by: tommymorris on October 26, 2015, 08:46:57 pm
we did start a more recent dated thread... ;DBut this one is a "stickie". Easier to find.
Post by: brewinhard on October 31, 2015, 09:37:36 pm
Post by: Footballandhops on October 31, 2015, 11:56:19 pm
Brewed up a Baltic Porter and am carbonating up a california common. Man, I love beer.
Did you just rack the Baltic Porter wort right on to the cal lager yeast cake?
Post by: brewinhard on November 01, 2015, 12:16:40 pm
Post by: Footballandhops on November 01, 2015, 12:32:01 pm
No. I kegged the common a few days prior to brewing the baltic porter and saved about 140 mL of slurry under the beer in a small sanitized mason jar. Sanitized the mouth of the jar, decanted the beer and swirled the yeast slurry prior to pitching into a cool, aerated, 60F baltic porter wort (1.078 OG). Fermentation was starting in under 8 hrs and rolling along nicely by the following morning. Yay BEER!
Nice I will be following your lead, I'm brewing my cal common this Monday
Post by: brewinhard on November 01, 2015, 07:29:40 pm
Post by: chumley on November 03, 2015, 09:35:29 pm
Polotmavé Speciální (Czech festbier)
10 gallons, 1.057 OG, 28 IBUs
11 lbs. Avangard Pilsner
9 lbs. Durst Turbo Vienna
7 lbs. Avangard Munich
10 oz. Weyermann Caravienne
6 oz. Weyermann CaraRed
5 oz. Weyerman CaraFa III
Mash 60 min at 148, add boiling water to 158°F for 15 min
Batch sparge to collect 14 gallons of wort
1 oz. Perle 90 min
1 oz. Spalt 90 min
0.9 oz. Hallertauer Mittelfrueh 30 min
1 oz. Spalt 10 min
1.4 oz. Saaz 5 min
Split between 34/70 and WLP833 Ayinger yeast. 3rd pitch on each yeast cake.
My goal of 30 gallons, 10 gallons each, 6 kegs, of Czech light, amber, and dark lager ready for Christmas is coming together. ;D
Post by: brewsumore on November 11, 2015, 03:43:12 am
A friend gave me 5 cases of 22 oz bottles - it will be the first time bottling in a long time since I almost always keg my beers, which just doesn't work well for hefe since I WANT THAT YEAST IN THERE. I wish I would have done this a week or two ago to ensure bottles are carbed for Thanksgiving.
This my third time doing this beer except a higher % of wheat this time - hopefully I won't get a stuck sparge during runoff.
A huge THANK YOU to the men and women who did serve or are serving in our armed forces, some even at the sacrifice of loss of limb or life.
On deck: an Irish stout.
edit: Hmmm, snow and 25 mph winds tomorrow so going to wait for the weekend to brew my hefe!
Post by: brewsumore on November 15, 2015, 05:39:02 am
I estimated brewhouse efficiency at 68% based on Jamil's BYO recipe and per past experience and it was still about right even though I jacked up the % of wheat malt compared to last time I brewed this. I hit 1.052 when the target was 1.051. Normally for a 1.051 beer my efficiency is closer to 78%.
And I had a quart extra sparge runoff (which I tossed) - which I attributed to less absorption by wheat in comparison to a similar weight of 100% barley (hulled) malt grist.
Straight o2 for 1:10 min and two packets of WY 3068 per 5.5 gal of wort, pitched at 61F and holding at 62F.
So I'm happy.
Post by: beersk on November 15, 2015, 05:45:54 am
Post by: blatz on November 15, 2015, 04:24:23 pm
(http://i661.photobucket.com/albums/uu338/pblatz/181D442E-F8E2-41F8-A995-CAECB64599A1_zpsxqel80pc.jpg) (http://s661.photobucket.com/user/pblatz/media/181D442E-F8E2-41F8-A995-CAECB64599A1_zpsxqel80pc.jpg.html)
Post by: beersk on November 15, 2015, 04:26:40 pm
Post by: HoosierBrew on November 15, 2015, 05:18:02 pm
Brewed my 2015 Kalashnikov yesterday. Big ass imperial stout:
(http://i661.photobucket.com/albums/uu338/pblatz/181D442E-F8E2-41F8-A995-CAECB64599A1_zpsxqel80pc.jpg) (http://s661.photobucket.com/user/pblatz/media/181D442E-F8E2-41F8-A995-CAECB64599A1_zpsxqel80pc.jpg.html)
Damn, that is large. I'm sure it'll be tasty.
Post by: blatz on November 15, 2015, 05:26:29 pm
Post by: beersk on November 15, 2015, 11:39:51 pm
Post by: JT on November 16, 2015, 04:00:02 am
Sent from my SCH-I545 using Tapatalk
Post by: Footballandhops on November 16, 2015, 06:01:16 am
Post by: blatz on November 16, 2015, 02:24:59 pm
That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Post by: HoosierBrew on November 16, 2015, 02:31:18 pm
That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Sounds killer. The figs is a great idea.
Post by: JT on November 16, 2015, 03:00:56 pm
I agree! Although I don't think I've had it, Imperial Stout and fig just seems to fit!That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Sounds killer. The figs is a great idea.
Sent from my SCH-I545 using Tapatalk
Post by: brewinhard on November 16, 2015, 06:33:05 pm
Post by: Wort-H.O.G. on November 17, 2015, 02:40:10 am
Sent from my iPad using Tapatalk
Post by: klickitat jim on November 17, 2015, 02:55:25 am
Wlp833 starter going for this weekends Helles.Chickened out on trying Mark's method?
Sent from my iPad using Tapatalk
I pitched my 1LO2HK starters 6 hrs ago for today's Helles and Exportbeir. They are at 50F. I just gave them a swirl and they are just starting to off gas already. I think they will be at HK by pitch time.
Post by: Wort-H.O.G. on November 17, 2015, 02:58:15 am
Wlp833 starter going for this weekends Helles.Chickened out on trying Mark's method?
Sent from my iPad using Tapatalk
I pitched my 1LO2HK starters 6 hrs ago for today's Helles and Exportbeir. They are at 50F. I just gave them a swirl and they are just starting to off gas already. I think they will be at HK by pitch time.
Yeah not this time. Trying some other new things on this Helles, so feeling I have enough variables in play.
You are running your starter at 50f?
Sent from my iPad using Tapatalk
Post by: klickitat jim on November 17, 2015, 03:35:47 am
Yup. I pre can my starter wort. So I put those jars in the fermentation chest last night to get them to 50F. Then after I oxygenated and pitched the smack packs I put them back in the 50F chest.Wlp833 starter going for this weekends Helles.Chickened out on trying Mark's method?
Sent from my iPad using Tapatalk
I pitched my 1LO2HK starters 6 hrs ago for today's Helles and Exportbeir. They are at 50F. I just gave them a swirl and they are just starting to off gas already. I think they will be at HK by pitch time.
Yeah not this time. Trying some other new things on this Helles, so feeling I have enough variables in play.
You are running your starter at 50f?
Sent from my iPad using Tapatalk
Post by: narcout on November 20, 2015, 12:40:28 am
If it turns out well, it might be a good candidate for souring (hoping to get some sours going next year).
Post by: HoosierBrew on November 20, 2015, 12:47:16 am
I'll be brewing a black saison tomorrow night. The plan is to age half of it on some cherry puree. I've never used fruit in a beer before, but I was inspired by something I tried at the NHC.
If it turns out well, it might be a good candidate for souring (hoping to get some sours going next year).
That sounds like a great beer.
Post by: morticaixavier on November 20, 2015, 03:41:05 pm
I've got a string of big beers in the lineup. I'm going to do a rye wine and age it on oak chips soaked in Manhattan (Rye Whisky, Sweet vermouth, bitters). Next up after that is my (almost) annual barley wine brew for laying down to celebrate my sons birth 5 years ago today!
Been thinking about a RIS myself actually. Haven't done one since I started brewing all grain.
Post by: atodd on November 20, 2015, 04:25:52 pm
Post by: brewinhard on November 20, 2015, 06:31:59 pm
Post by: Iliff Ave on November 20, 2015, 06:40:33 pm
I'll be brewing a black saison tomorrow night. The plan is to age half of it on some cherry puree. I've never used fruit in a beer before, but I was inspired by something I tried at the NHC.
If it turns out well, it might be a good candidate for souring (hoping to get some sours going next year).
How are you making it 'black'? In the mash, sparge, cold steeping? There is a local one here that is great and I have really wanted to brew one.
Post by: narcout on November 20, 2015, 07:45:15 pm
How are you making it 'black'? In the mash, sparge, cold steeping? There is a local one here that is great and I have really wanted to brew one.
I'm going to add one pound of Dehusked Carafa II during the batch sparge.
Post by: brewinhard on November 21, 2015, 07:13:43 pm
Post by: tommymorris on November 22, 2015, 04:44:49 pm
94% extra pale Maris Otter
5% English Crystal 60
1% English Chocolate
20 IBU Brewers Gold @ 60
10 IBU Fuggles @ 15
WLP002 slurry
OG 1049
I stole most of this recipe from another thread.
https://www.homebrewersassociation.org/forum/index.php?topic=24668.0
Post by: HoosierBrew on November 22, 2015, 04:46:31 pm
Brewed an English Pale yesterday.
94% extra pale Maris Otter
5% English Crystal 60
1% English Chocolate
23 IBU Brewers Gold @ 60
6 IBU Fuggles @ 15
WLP002 slurry
I stole most of this recipe from another thread.
https://www.homebrewersassociation.org/forum/index.php?topic=24668.0
Looks good !
Post by: brewinhard on November 22, 2015, 07:30:08 pm
I stole most of this recipe from another thread.
https://www.homebrewersassociation.org/forum/index.php?topic=24668.0
[/quote]
You son of a b****! You know that is illegal in home brewing.... ;D
Just finished kegging a baltic porter and man did it come out awesome. Smooth roast and dark fruit with undertones of coffee and malt. I have been slowly sipping a pint of it that was left behind in the fermenter and I wish it was carbonated. Just wish it had dried out a tad more (finished at 1.028). But thats how it goes sometimes when brewing a recipe for the first time. Next year I will nail this one.
Post by: dannyjed on November 22, 2015, 11:14:54 pm
Post by: Wort-H.O.G. on November 22, 2015, 11:28:19 pm
Post by: HoosierBrew on November 22, 2015, 11:32:12 pm
Post by: brewinhard on November 23, 2015, 04:58:16 pm
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.
Gonna try some kolsch malt in there this time?
Post by: HoosierBrew on November 23, 2015, 05:27:07 pm
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.
Gonna try some kolsch malt in there this time?
Yep, and maybe in a helles too, as was talked about before the helles thread went off the rails. ;)
Post by: Wort-H.O.G. on November 23, 2015, 05:30:36 pm
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.
Gonna try some kolsch malt in there this time?
Yep, and maybe in a helles too, as was talked about before the helles thread went off the rails. ;)
HAHA..yeah i went with 14% kolsch malt in my helles this weekend, and 3% carahell.....we will see.
Post by: HoosierBrew on November 23, 2015, 05:33:00 pm
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.
Gonna try some kolsch malt in there this time?
Yep, and maybe in a helles too, as was talked about before the helles thread went off the rails. ;)
HAHA..yeah i went with 14% kolsch malt in my helles this weekend, and 3% carahell.....we will see.
I look forward to hearing what you think of the helles !
Post by: brewday on November 23, 2015, 05:36:55 pm
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.
Gonna try some kolsch malt in there this time?
Yep, and maybe in a helles too, as was talked about before the helles thread went off the rails. ;)
HAHA..yeah i went with 14% kolsch malt in my helles this weekend, and 3% carahell.....we will see.
I look forward to hearing what you think of the helles !
I'm curious as well. Tomorrow I'll be brewing the 5% kolsch, 2.5% carahell, 2.5% carafoam helles.
Post by: PrettyBeard on November 24, 2015, 04:19:27 am
Brewed up my Schwartzbier. Based on the wort, I'm a little worried I might have gone a bit too heavy with the Caramunich. Hopefully the Zurich lager yeast dries it out enough. :-\
Racked my "Saison" Cider, while the spontaneous fermented (UV treated, lol) stuff is still bubbling every 10-20 minutes.
Post by: 69franx on November 24, 2015, 04:25:19 am
Post by: BrewForKeeps on November 25, 2015, 09:12:24 pm
Post by: Wort-H.O.G. on November 26, 2015, 02:27:24 pm
hope to do 1 more this week for total of three in the hopper for the week!
Happy Turkey Day Folks!
Post by: klickitat jim on November 26, 2015, 02:31:50 pm
My brew day will be Monday. Pale Ale and a tribute to Fritz Maytag and his German heritage. Calling it Meine Dampf
Post by: jeffy on November 26, 2015, 03:13:46 pm
Happy Turkey!Funny!
My brew day will be Monday. Pale Ale and a tribute to Fritz Maytag and his German heritage. Calling it Meine Dampf
I plan to make Denny's Imperial Porter (without the vanilla) over two weekends to fill up a 15 gallon Corsair whiskey barrel.
Post by: brewday on November 26, 2015, 07:15:12 pm
-------
OG 1.048
IBUs 35
SRM 38
72% Paul's Pale Ale
12% Flaked Barley
6% Fawcett Dark Crystal (I)
6% Paul's Roasted
4% Paul's Chocolate
35 IBUs Magnum @ FWH
Mash 156F (a little higher than usual on account of the yeast strain)
Yeast: Goose Island (slurry)
-------
Cheers & Happy Turkey Day!!
Post by: klickitat jim on November 28, 2015, 03:11:47 am
Turns out the LHBS was wiped out by black friday, the wife was able to score me a pack of 1056 and one of 1728. So plans changed. Brewing wife's APA request, and since he only had one 1056, looks like I'll be celebrating St Andrews Day by brewing a Scottish. Fate is awesomeHappy Turkey!Funny!
My brew day will be Monday. Pale Ale and a tribute to Fritz Maytag and his German heritage. Calling it Meine Dampf
I plan to make Denny's Imperial Porter (without the vanilla) over two weekends to fill up a 15 gallon Corsair whiskey barrel.
Post by: JT on November 28, 2015, 06:45:20 am
(http://images.tapatalk-cdn.com/15/11/27/dc430cc5262fe9aa7df7514b8bb45ab5.jpg)
Sent from my SCH-I545 using Tapatalk
Post by: brewsumore on December 03, 2015, 03:03:25 am
Post by: jtoots on December 03, 2015, 12:54:59 pm
Post by: factory on December 03, 2015, 03:12:36 pm
Post by: Iliff Ave on December 03, 2015, 03:14:50 pm
Post by: blatz on December 03, 2015, 03:20:14 pm
have high hopes for the one.
Post by: IMperry9 on December 04, 2015, 06:34:21 pm
Post by: brewinhard on December 05, 2015, 06:44:51 pm
Post by: denny on December 05, 2015, 06:49:05 pm
Post by: Stevie on December 05, 2015, 06:53:26 pm
Post by: jeffy on December 05, 2015, 07:10:39 pm
You'd think I would know how to do this after 25 years, but no.
Edit to remark: Woo Hoo! Post #3000!
Post by: denny on December 05, 2015, 07:49:17 pm
I am making more of Denny's Imperial Porter so I can fill up a 15 gallon whiskey barrel. It's really remarkable how much difference I can have in two brew sessions. Last week I got almost 75% efficiency on a 1.086 beer and this week I have had to boil for an extra hour to increase the gravity to match.
You'd think I would know how to do this after 25 years, but no.
Edit to remark: Woo Hoo! Post #3000!
Congrats on 3K!
I know what ya mean...I go through the same thing from time to time. Drives me crazy.
Post by: blatz on December 07, 2015, 03:08:23 pm
Post by: 69franx on December 07, 2015, 03:16:35 pm
Post by: Wort-H.O.G. on December 08, 2015, 01:41:50 am
Nailed the color i was looking for on my marzen/fest (http://i661.photobucket.com/albums/uu338/pblatz/8782BB1B-9909-4E1B-90FC-E14F67E27329_zpsmdltzs8f.jpg) (http://s661.photobucket.com/user/pblatz/media/8782BB1B-9909-4E1B-90FC-E14F67E27329_zpsmdltzs8f.jpg.html)
What did you land on with the dark Munich carahell blend?
Sent from my iPad using Tapatalk
Post by: blatz on December 08, 2015, 02:39:10 am
40% Munich
8% carahell
2% melanoiden
30 min @ 145, 40 min @ 157
Post by: brewinhard on December 09, 2015, 01:17:11 am
50% Vienna
40% Munich
8% carahell
2% melanoiden
30 min @ 145, 40 min @ 157
Yum. Nice copper color.
Post by: HoosierBrew on December 09, 2015, 01:29:19 am
50% Vienna
40% Munich
8% carahell
2% melanoiden
30 min @ 145, 40 min @ 157
Yum. Nice copper color.
Yeah that looks and sounds killer.
Post by: brewinhard on December 17, 2015, 06:48:33 pm
Post by: blatz on December 17, 2015, 07:34:22 pm
1.072/70 ibus/14.5 SRM
2 row, Munich, Vienna, medium crystal, chocolate
Apollo, Amarillo, Cascade, Centennial, Willamette and predominantly Citra.
WL002
Post by: narcout on December 17, 2015, 07:42:53 pm
My fermentation chamber and all of my other cold storage is full at the moment, but I'm going to experiment with another cider tomorrow night and ferment it at basement temperature (currently 66 degrees, which is about the coldest it ever gets) with a Belgian yeast.
I'm going use higher quality juice than my first attempt and bump the gravity up a bit with some brown sugar. I also bought some medium toast French oak cubes to mess around with.
Post by: Bklmt2000 on December 17, 2015, 08:09:40 pm
Post by: beersk on December 17, 2015, 08:26:00 pm
Post by: Jflo69rmnp on December 18, 2015, 03:36:28 am
hopefully brewing up a red malty IPA in the Tocobaga vein:Sounds good! Hope it turns out well!
1.072/70 ibus/14.5 SRM
2 row, Munich, Vienna, medium crystal, chocolate
Apollo, Amarillo, Cascade, Centennial, Willamette and predominantly Citra.
WL002
The Imperial Red Ale (IPA) I brewed last Sat was similar...
Maris Otter, Vienna, Crystal 80 and 120, Cara Ruby...
Northern Brewer, Amarillo, Columbus, dry hopping with Centennial...
OG 1.072, 74 IBU, 16.6 SRM
WLP 001
Sent from my HTC One_M8 using Tapatalk
Post by: beersk on December 18, 2015, 02:30:22 pm
Post by: tommymorris on December 19, 2015, 09:24:53 pm
94.4% Pale
5% Crystal 60
0.6% Chocolate
20 IBU Fuggles @ 60
10 IBU Brewers Gold @ 10
WLP002
Amber malty water
1047 OG
Side note: I widened my mill gap to 0.040" today. No more stuck sparges and still got 77% efficiency into the fermenter.
Post by: beersk on December 19, 2015, 11:19:48 pm
Just brewed Best Bitter II.Wow, that surprises me you got that efficiency. Sounds like a nice beer. Been meaning to brew a string of British styles, just haven't picked up the yeast yet.
94.4% Pale
5% Crystal 60
0.6% Chocolate
20 IBU Fuggles @ 60
10 IBU Brewers Gold @ 10
WLP002
Amber malty water
1047 OG
Side note: I widened my mill gap to 0.040" today. No more stuck sparges and still got 77% efficiency into the fermenter.
Post by: Wort-H.O.G. on December 19, 2015, 11:21:44 pm
Post by: HoosierBrew on December 19, 2015, 11:34:15 pm
got o"fest boiling right now..not sure what I was thinking. coldest day since last year26F with 17F windchill. :o
Yeah, pretty damn winter-y today. We haven't had much of that so far, luckily. Gonna try to brew next weekend.
Post by: blatz on December 19, 2015, 11:37:27 pm
(http://i661.photobucket.com/albums/uu338/pblatz/17C0C0DE-3A4D-4CD8-BB3C-A982CF217F4F_zpscx2onwiy.jpg) (http://s661.photobucket.com/user/pblatz/media/17C0C0DE-3A4D-4CD8-BB3C-A982CF217F4F_zpscx2onwiy.jpg.html)
Post by: HoosierBrew on December 19, 2015, 11:39:32 pm
Post by: tommymorris on December 20, 2015, 12:24:06 am
It was a tight 40 mils w/feeler gauge. Crush looks good. My drill runs pretty fast so there is some shredding of the malt. Much less at 40 mils.Just brewed Best Bitter II.Wow, that surprises me you got that efficiency. Sounds like a nice beer. Been meaning to brew a string of British styles, just haven't picked up the yeast yet.
94.4% Pale
5% Crystal 60
0.6% Chocolate
20 IBU Fuggles @ 60
10 IBU Brewers Gold @ 10
WLP002
Amber malty water
1047 OG
Side note: I widened my mill gap to 0.040" today. No more stuck sparges and still got 77% efficiency into the fermenter.
I was getting 80-81% at 35 mils.
Post by: Wort-H.O.G. on December 20, 2015, 12:29:12 am
got o"fest boiling right now..not sure what I was thinking. coldest day since last year26F with 17F windchill. :o
Yeah, pretty damn winter-y today. We haven't had much of that so far, luckily. Gonna try to brew next weekend.
and one of those days brewing....my grain mill seems to have issue with bearings and needs to be taken apart. and my chiller needs gasket replaced as it was leaking. couple all that with freezing my arse off during boil and cleaning up.....uggh. glad I have home brew to drown my pain. ::)
edit: oh yeah- almost forgot. my primary gram scale went haywire. luckily had a spare to use, but damn...what a day.
Post by: Frankenbrew on December 20, 2015, 12:56:16 am
got o"fest boiling right now..not sure what I was thinking. coldest day since last year26F with 17F windchill. :o
Yeah, pretty damn winter-y today. We haven't had much of that so far, luckily. Gonna try to brew next weekend.
and one of those days brewing....my grain mill seems to have issue with bearings and needs to be taken apart. and my chiller needs gasket replaced as it was leaking. couple all that with freezing my arse off during boil and cleaning up.....uggh. glad I have home brew to drown my pain. ::)
edit: oh yeah- almost forgot. my primary gram scale went haywire. luckily had a spare to use, but damn...what a day.
What have you done to make the brew gods angry with you?
Post by: HoosierBrew on December 20, 2015, 12:59:06 am
got o"fest boiling right now..not sure what I was thinking. coldest day since last year26F with 17F windchill. :o
Yeah, pretty damn winter-y today. We haven't had much of that so far, luckily. Gonna try to brew next weekend.
and one of those days brewing....my grain mill seems to have issue with bearings and needs to be taken apart. and my chiller needs gasket replaced as it was leaking. couple all that with freezing my arse off during boil and cleaning up.....uggh. glad I have home brew to drown my pain. ::)
edit: oh yeah- almost forgot. my primary gram scale went haywire. luckily had a spare to use, but damn...what a day.
What have you done to make the brew gods angry with you?
Yeah, that's brutal.
Post by: Wort-H.O.G. on December 20, 2015, 01:21:39 am
got o"fest boiling right now..not sure what I was thinking. coldest day since last year26F with 17F windchill. :o
Yeah, pretty damn winter-y today. We haven't had much of that so far, luckily. Gonna try to brew next weekend.
and one of those days brewing....my grain mill seems to have issue with bearings and needs to be taken apart. and my chiller needs gasket replaced as it was leaking. couple all that with freezing my arse off during boil and cleaning up.....uggh. glad I have home brew to drown my pain. ::)
edit: oh yeah- almost forgot. my primary gram scale went haywire. luckily had a spare to use, but damn...what a day.
What have you done to make the brew gods angry with you?
Yeah, that's brutal.
no kidding right?! anyway, I managed to make what should be a really nice beer....albeit with every bit of difficulty.
Post by: beersk on December 20, 2015, 01:31:18 am
I'm perfectly happy with the 75% efficiency I get, to be honest. I get anywhere between 75 and 80% at .032mm gap (I think, either that or 0.035mm). Either way, I'm perfectly fine with it as long as it's consistent.It was a tight 40 mils w/feeler gauge. Crush looks good. My drill runs pretty fast so there is some shredding of the malt. Much less at 40 mils.Just brewed Best Bitter II.Wow, that surprises me you got that efficiency. Sounds like a nice beer. Been meaning to brew a string of British styles, just haven't picked up the yeast yet.
94.4% Pale
5% Crystal 60
0.6% Chocolate
20 IBU Fuggles @ 60
10 IBU Brewers Gold @ 10
WLP002
Amber malty water
1047 OG
Side note: I widened my mill gap to 0.040" today. No more stuck sparges and still got 77% efficiency into the fermenter.
I was getting 80-81% at 35 mils.
I'm brewing a Vienna Lager tomorrow morning. Looking forward to that. Then off to drink beer with my dad all afternoon! Should be one of the better days :)
Post by: tommymorris on December 20, 2015, 02:16:02 am
Definitely. I am not interested in higher. It seems like 70-80% very normal and makes good beer. People with the Picobrew and other automated brew systems seem to get 60-70%. So we're doing good.I'm perfectly happy with the 75% efficiency I get, to be honest. I get anywhere between 75 and 80% at .032mm gap (I think, either that or 0.035mm). Either way, I'm perfectly fine with it as long as it's consistent.It was a tight 40 mils w/feeler gauge. Crush looks good. My drill runs pretty fast so there is some shredding of the malt. Much less at 40 mils.Just brewed Best Bitter II.Wow, that surprises me you got that efficiency. Sounds like a nice beer. Been meaning to brew a string of British styles, just haven't picked up the yeast yet.
94.4% Pale
5% Crystal 60
0.6% Chocolate
20 IBU Fuggles @ 60
10 IBU Brewers Gold @ 10
WLP002
Amber malty water
1047 OG
Side note: I widened my mill gap to 0.040" today. No more stuck sparges and still got 77% efficiency into the fermenter.
I was getting 80-81% at 35 mils.
I'm brewing a Vienna Lager tomorrow morning. Looking forward to that. Then off to drink beer with my dad all afternoon! Should be one of the better days :)
Post by: blatz on December 20, 2015, 03:02:27 am
Paul, you didn't use Avangard as a base, did you ? I get an efficiency bump of a few points when I use their pils. Just wondering.
Nah rahr 2 row and weyermann for the Munich and vienna
Post by: BrewBama on December 20, 2015, 08:17:29 pm
Post by: hopfenundmalz on December 21, 2015, 12:36:44 am
Post by: brewinhard on December 25, 2015, 07:05:33 pm
Post by: Wort-H.O.G. on December 26, 2015, 04:12:34 pm
Cleaned up the garage after all the kids presents were opened today so I can start my lager run. Munich Dunkel with WY 2308 Munich lager tomorrow, then repitching into a Vienna lager, then Helles (gonna give it a try with 85/15 pils/kolsch malt). Slowly gearing up for spring competition season.
Sounds great. Doing same thing with wlp833- ran it on Helles, o'fest, and dunkel is next. Going to brew up an alt tomorrow.
Sent from my iPad using Tapatalk
Post by: blatz on December 26, 2015, 05:35:39 pm
Sounds great. Doing same thing with wlp833- ran it on Helles, o'fest, and dunkel is next. Going to brew up an alt tomorrow.
Sent from my iPad using Tapatalk
Kegging an Oktoberfest tomorrow and brewing a helles.
Post by: Wort-H.O.G. on December 26, 2015, 05:36:58 pm
Sounds great. Doing same thing with wlp833- ran it on Helles, o'fest, and dunkel is next. Going to brew up an alt tomorrow.
Sent from my iPad using Tapatalk
Kegging an Oktoberfest tomorrow and brewing a helles.
Must be 3 great minds syncing
Sent from my iPhone using Tapatalk
Post by: morticaixavier on December 28, 2015, 03:56:10 pm
Post by: toby on December 28, 2015, 04:22:22 pm
(http://i1132.photobucket.com/albums/m572/reverendtoby/Brasserie%20L-Etrange/20151227_135309_zpsqajtyh0w.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Brasserie%20L-Etrange/20151227_135309_zpsqajtyh0w.jpg.html)
Post by: theDarkSide on December 28, 2015, 04:38:34 pm
Brewed a massive Imperial Stout (roughly planned using BCBS as a starting point) that I'm going to barrel age half and 'dry-bean' the other half with Godiva coffee.Thankfully you have the blue cooler. The other coolers would have been overflowing, leaking and/or given you really low gravity numbers :)
(http://i1132.photobucket.com/albums/m572/reverendtoby/Brasserie%20L-Etrange/20151227_135309_zpsqajtyh0w.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Brasserie%20L-Etrange/20151227_135309_zpsqajtyh0w.jpg.html)
Post by: beersk on December 28, 2015, 05:15:35 pm
Post by: erockrph on December 28, 2015, 06:30:47 pm
Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.
Post by: beersk on December 29, 2015, 07:01:02 pm
It's loosely over the top of the bucket. Here's a shot of it. I skimmed the krausen/brown sh*t earlier this morning, plan to again this afternoon and give it another gentle stir.Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.
I doubt it's mimicking open fermentation to the fullest extent, but this is the closest I'm willing to get to fermenting open.
(http://s24.postimg.org/62gch4zad/20151229_122350_LLS.jpg) (http://postimage.org/)
upload photo (http://postimage.org/)
Post by: klickitat jim on December 29, 2015, 07:03:47 pm
I might add, I love the smells of stout brewing!
Post by: narcout on December 29, 2015, 07:07:43 pm
Post by: brewinhard on December 29, 2015, 07:19:07 pm
It's loosely over the top of the bucket. Here's a shot of it. I skimmed the krausen/brown sh*t earlier this morning, plan to again this afternoon and give it another gentle stir.Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.
I doubt it's mimicking open fermentation to the fullest extent, but this is the closest I'm willing to get to fermenting open.
(http://s24.postimg.org/62gch4zad/20151229_122350_LLS.jpg) (http://postimage.org/)
upload photo (http://postimage.org/)
Which yeast strain are doing the "open" ferment with?
Post by: HoosierBrew on December 29, 2015, 11:26:03 pm
Post by: brewinhard on December 30, 2015, 07:33:06 pm
Just kegged and backsweetened a cider. It's good but will get better with time at 7% abv. Gonna brew probably a kolsch this weekend and a BoPils if there's time. Time's been at a premium lately, so I hope I can fit it all in.
What are you throwing the kids in the closet for the day again?
Post by: HoosierBrew on December 30, 2015, 07:47:21 pm
Just kegged and backsweetened a cider. It's good but will get better with time at 7% abv. Gonna brew probably a kolsch this weekend and a BoPils if there's time. Time's been at a premium lately, so I hope I can fit it all in.
What are you throwing the kids in the closet for the day again?
Might have to. ;D
Post by: brewinhard on December 30, 2015, 07:50:51 pm
Post by: HoosierBrew on December 30, 2015, 07:52:47 pm
Well, if you can squeeze my two in there, then we can both get a brew day in! :)
Deal !
Post by: gspot on December 31, 2015, 01:15:20 am
Sent from my SM-T320 using Tapatalk
Post by: brewinhard on December 31, 2015, 12:57:36 pm
Post by: riceral on January 01, 2016, 03:30:41 pm
Post by: klickitat jim on January 01, 2016, 07:41:46 pm
12/29 Irish Stout coming to a boil, strike water heating for American StoutAt 60 hrs in from pitching, the Dry Stout is at 1.013. Them suckers finish quick. The 1.063 Stout was at 1.025... moving right along too. Both smell and tast pretty good already. Temp set to 74 ambient now.
I might add, I love the smells of stout brewing!
Post by: Wort-H.O.G. on January 02, 2016, 09:56:30 pm
Sent from my iPad using Tapatalk
Post by: brewinhard on January 02, 2016, 10:32:32 pm
Tomorrow is a Schwarzbier.....had some this weekend and got inspired to brew one.
Sent from my iPad using Tapatalk
Ha! I love when that happens. Sometimes I will taste some killer beers when judging at a comp and get that same notion about brewing certain styles.
Post by: jeffy on January 02, 2016, 10:51:46 pm
Same here. I judged specialty beers at a competition once and had a Rye Pale Ale with Caraway seeds that inspired me to make a similar IPA that has been in my recipe que for a decade now.Tomorrow is a Schwarzbier.....had some this weekend and got inspired to brew one.
Sent from my iPad using Tapatalk
Ha! I love when that happens. Sometimes I will taste some killer beers when judging at a comp and get that same notion about brewing certain styles.
Post by: HoosierBrew on January 02, 2016, 11:00:19 pm
Post by: Wort-H.O.G. on January 03, 2016, 04:47:28 pm
Love a dark beer look in the kettle.
(http://images.tapatalk-cdn.com/16/01/03/f017883c62236f0465b83f0a6e4c620c.jpg)
Sent from my iPad using Tapatalk
Post by: erockrph on January 03, 2016, 05:12:06 pm
Everything went well for the Schwarzbier. Mash PH finished up at 5.57.
Love a dark beer look in the kettle.
(http://images.tapatalk-cdn.com/16/01/03/f017883c62236f0465b83f0a6e4c620c.jpg)
Nice crema. Makes me want a coffee mug with a ball valve on it :)
Post by: klickitat jim on January 03, 2016, 11:11:52 pm
Post by: tonyccopeland on January 04, 2016, 08:23:29 pm
-Tony
Post by: jeffy on January 04, 2016, 10:18:42 pm
My flander's red wort is coming to a boil and flakes just started falling, but I am in Raleigh NC. Never mind, they just stopped... Thank goodness.Oh you meant snow. I thought you were seeing hot break.
-Tony
Post by: Wort-H.O.G. on January 05, 2016, 11:21:58 pm
Post by: blatz on January 08, 2016, 02:41:48 pm
Golden Promise, some dark munich, a bit of caravienne and roasted barley. Willamette hops. 1.085-90/30ibus boil down method on first runnings along with a 2 hour boil. 002 slurry
Post by: factory on January 08, 2016, 03:03:08 pm
Post by: Wort-H.O.G. on January 08, 2016, 03:12:38 pm
Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
Post by: factory on January 08, 2016, 03:27:29 pm
Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
I have a choice between WLP500 Monastery Ale and WLP 530 Abbey Ale. I was thinking of brewing this batch with one of them, and then brewing a second batch next weekend with the other.
Any suggestions?
Post by: Wort-H.O.G. on January 08, 2016, 03:36:17 pm
Post by: HoosierBrew on January 08, 2016, 03:44:50 pm
Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
I have a choice between WLP500 Monastery Ale and WLP 530 Abbey Ale. I was thinking of brewing this batch with one of them, and then brewing a second batch next weekend with the other.
Any suggestions?
A lot of brewers use 530 (3787) with good results. I've also used 500 (1214) with good results, too. To keep esters in check I'd hold either @ 64F for 2-3 days then ramp a couple degrees F/day, up to the low 70s. Either makes a great beer.
Edit - WY3522 makes a great blonde, too.
Post by: factory on January 08, 2016, 04:19:05 pm
well I like 570 or 575 for my blonde. the 575 is blend with Trappist and belgian ale, so i might lean towards 530. 500 is more fruity ester than 530.
I didn't even consider the 575 when I was looking at their list at the LHBS. I'll try that in my 3rd batch. Or I'll use the 500 for something else. I briefly considered the 570 but was talked out of it by the kid at the store. There are a lot of Belgian yeasts to choose from, so it will be fun to try them.
Post by: riceral on January 08, 2016, 04:25:10 pm
Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
I have a choice between WLP500 Monastery Ale and WLP 530 Abbey Ale. I was thinking of brewing this batch with one of them, and then brewing a second batch next weekend with the other.
Any suggestions?
Maybe consider doing a split batch and try them both.
Post by: narcout on January 08, 2016, 10:03:35 pm
Post by: beersk on January 08, 2016, 10:28:39 pm
Yes, it sure does. That is a wonderful yeast.Making my first foray into the Belgians. Going to brew a Belgian Blonde.
what yeast you using?
I have a choice between WLP500 Monastery Ale and WLP 530 Abbey Ale. I was thinking of brewing this batch with one of them, and then brewing a second batch next weekend with the other.
Any suggestions?
...
Edit - WY3522 makes a great blonde, too.
Post by: brewinhard on January 08, 2016, 11:46:17 pm
Post by: Footballandhops on January 09, 2016, 05:07:04 am
The dunkel I just tapped might be my favorite beer to date!
Post by: Wort-H.O.G. on January 09, 2016, 07:24:17 pm
Post by: blatz on January 09, 2016, 11:46:06 pm
(http://i661.photobucket.com/albums/uu338/pblatz/7B40715E-E370-45E7-A61F-1BE5F8319CE4_zps4acjls6n.jpg) (http://s661.photobucket.com/user/pblatz/media/7B40715E-E370-45E7-A61F-1BE5F8319CE4_zps4acjls6n.jpg.html)
Post by: Wort-H.O.G. on January 10, 2016, 12:03:00 am
Damned near perfect brewday. 1.085 scotch. The malt aroma from both the main boil and the first runnings boil down were other worldly.
(http://i661.photobucket.com/albums/uu338/pblatz/7B40715E-E370-45E7-A61F-1BE5F8319CE4_zps4acjls6n.jpg) (http://s661.photobucket.com/user/pblatz/media/7B40715E-E370-45E7-A61F-1BE5F8319CE4_zps4acjls6n.jpg.html)
Nice- good for you PAUL.
Sent from my iPad using Tapatalk
Post by: HoosierBrew on January 10, 2016, 12:10:24 am
Post by: Wort-H.O.G. on January 10, 2016, 12:45:37 am
Sent from my iPad using Tapatalk
Post by: blatz on January 10, 2016, 12:46:38 am
Post by: Wort-H.O.G. on January 10, 2016, 01:32:54 am
It's awesome in "pretasting" - should be on tap soon but I think it's close to SN which is what I was hoping for
nice. the one i just tapped I tweaked and love it. 54.5 % vienna, 18.2% dark munich, 18.2% pils, 9.1% carahell and 28 IBU. wlp833
(http://images.tapatalk-cdn.com/16/01/09/822776953f2acbb292dd0aefcca2af78.jpg)
Post by: HoosierBrew on January 10, 2016, 01:36:03 am
Post by: blatz on January 10, 2016, 02:14:26 am
Post by: HoosierBrew on January 10, 2016, 02:20:35 am
Post by: blatz on January 10, 2016, 02:23:37 am
Post by: Wort-H.O.G. on January 10, 2016, 02:27:03 am
Sent from my iPad using Tapatalk
Post by: HoosierBrew on January 10, 2016, 02:39:56 am
Great combination - mosaic is more powerful but the azacca is definitely present - very diff than the all mosaic beers I've had. I will certainly make this recipe again. Despite the 40ish IBUs it comes across borderline IPA - intense is the best way to describe it.
I'll remember to try it. I blended Azacca with several hops last year but not Mosaic. Ken, I've heard another brewer talk about getting onion/garlic from Mosaic, but I've never had that from it. Must be a harvest thing - it's a great hop normally.
Post by: Wort-H.O.G. on January 10, 2016, 02:43:06 am
Great combination - mosaic is more powerful but the azacca is definitely present - very diff than the all mosaic beers I've had. I will certainly make this recipe again. Despite the 40ish IBUs it comes across borderline IPA - intense is the best way to describe it.
I'll remember to try it. I blended Azacca with several hops last year but not Mosaic. Ken, I've heard another brewer talk about getting onion/garlic from Mosaic, but I've never had that from it. Must be a harvest thing - it's a great hop normally.
right could be many things. the few times I've had it as the dominant hop, its been the same outcome.
Post by: erockrph on January 11, 2016, 03:43:07 pm
I've gotten it, but only at low levels just above my taste threshold. Never gotten a Summit-like onion bomb from it.Great combination - mosaic is more powerful but the azacca is definitely present - very diff than the all mosaic beers I've had. I will certainly make this recipe again. Despite the 40ish IBUs it comes across borderline IPA - intense is the best way to describe it.
I'll remember to try it. I blended Azacca with several hops last year but not Mosaic. Ken, I've heard another brewer talk about getting onion/garlic from Mosaic, but I've never had that from it. Must be a harvest thing - it's a great hop normally.
Post by: erockrph on January 11, 2016, 03:53:43 pm
Brew #1 - Double whirlpool IPA - 8 oz Meridian, 2 oz X-17 at flameout with a hot whirlpool for 90 minutes, 3.5 oz Vic Secret and 2 oz X-17 at 120F for 60 more minutes, no dry hops. The Vic Secret is so distinct with passionfruit, that it should be a decent indicator for how much flavor/aroma comes from that 120F addition.
Brew #2 - Bought what I thought was just a Mr Beer fermentor on Xmas clearance at Target for $12. Turns out there was a kit inside. It was their "Classic American Light" kit, which is just a can of hopped DME and a 5g packet of yeast and instructions to ferment at ale temps. I'm going to amp it up a little with an ounce of Tettnang as I bring the DME just to a boil, along with 5 ounces of rice syrup solids to boost the gravity slightly. I'm going to pitch a full packet of 34/70 at 45F and ferment at ambient in the coldest corner of my basement. Should be interesting. Also got a small packet of Coopers carb drops, so all-in-all this was a nice score even if the beer sucks.
Post by: brewinhard on January 11, 2016, 07:33:20 pm
Double brewday going right now
Brew #2 - Bought what I thought was just a Mr Beer fermentor on Xmas clearance at Target for $12. Turns out there was a kit inside. It was their "Classic American Light" kit, which is just a can of hopped DME and a 5g packet of yeast and instructions to ferment at ale temps. I'm going to amp it up a little with an ounce of Tettnang as I bring the DME just to a boil, along with 5 ounces of rice syrup solids to boost the gravity slightly. I'm going to pitch a full packet of 34/70 at 45F and ferment at ambient in the coldest corner of my basement. Should be interesting. Also got a small packet of Coopers carb drops, so all-in-all this was a nice score even if the beer sucks.
This is awesome. Enter it in to NHC! It will probably take a gold! ;D
Brewed a vienna lager today. Hit all numbers dead on - mash temp, wort pH, and OG. This beer is destined for greatness...
Post by: erockrph on January 11, 2016, 09:50:36 pm
I'll enter it as a Helles. I'll win BOS for sure ;)Double brewday going right now
Brew #2 - Bought what I thought was just a Mr Beer fermentor on Xmas clearance at Target for $12. Turns out there was a kit inside. It was their "Classic American Light" kit, which is just a can of hopped DME and a 5g packet of yeast and instructions to ferment at ale temps. I'm going to amp it up a little with an ounce of Tettnang as I bring the DME just to a boil, along with 5 ounces of rice syrup solids to boost the gravity slightly. I'm going to pitch a full packet of 34/70 at 45F and ferment at ambient in the coldest corner of my basement. Should be interesting. Also got a small packet of Coopers carb drops, so all-in-all this was a nice score even if the beer sucks.
This is awesome. Enter it in to NHC! It will probably take a gold! ;D
Brewed a vienna lager today. Hit all numbers dead on - mash temp, wort pH, and OG. This beer is destined for greatness...
Sent from my XT1585 using Tapatalk
Post by: blatz on January 11, 2016, 10:06:22 pm
I'll enter it as a Helles. I'll win BOS for sure ;)
Sent from my XT1585 using Tapatalk
So I take it that "it" also came with the Mr Beer Kit ??
Post by: HoosierBrew on January 11, 2016, 10:23:56 pm
So I take it that "it" also came with the Mr Beer Kit ??
No doubt. Probably 'It Extract'. ;D
Post by: blatz on January 11, 2016, 10:35:18 pm
https://m.youtube.com/watch?v=DOk2u_Bu73I
Post by: beersk on January 11, 2016, 11:07:54 pm
I'm having Tough time liking mosaic. Just had mosaic IPA in Cincinnati at brewery and just tasted like an onion/garlic bomb.It tastes funky to me too, just a like a lot of the newer hop varieties that are popular now. I like the more traditional varieties with Simcoe being about the newest variety I like.
Sent from my iPad using Tapatalk
I'm gonna brew a British special bitter this weekend with Munton's maris otter (first time using it) and a few ounces of special roast with EKG's to about 30 IBU and 1318. Hope it's worth a damn...
Post by: BrewBama on January 12, 2016, 01:23:55 am
Post by: 69franx on January 12, 2016, 09:23:33 pm
Post by: morticaixavier on January 13, 2016, 02:41:32 pm
Post by: jtoots on January 13, 2016, 05:01:14 pm
Post by: Ale Farmer on January 15, 2016, 02:04:40 am
Post by: HoosierBrew on January 15, 2016, 01:56:38 pm
Post by: fmader on January 16, 2016, 03:50:14 am
Post by: Bob357 on January 16, 2016, 05:09:54 am
Post by: HoosierBrew on January 17, 2016, 10:20:19 pm
Post by: brewinhard on January 17, 2016, 10:47:35 pm
Pretty productive day for me. I brewed a single hop IPA today, hitting my numbers pretty much head on (including pH). The Idaho 7 hops I used smelled absolutely amazing in the whirlpool, pretty much just what I remembered from the SN beer - tangerine and apricot up front, with an earthy, herbal tea character. Can't wait for this one. I also finished tinkering with the back flavoring on my new cider. Finally got just the balance of tart and slight sweetness I wanted - it's killer. And to boot I beer gunned a few bombers to give to a friend as a birthday present. Hope not to wait over a month on the next brew day, I think I have time freed up now.
That is a productive day. Kids must have been in the closet, huh?
Post by: HoosierBrew on January 17, 2016, 10:51:01 pm
Pretty productive day for me. I brewed a single hop IPA today, hitting my numbers pretty much head on (including pH). The Idaho 7 hops I used smelled absolutely amazing in the whirlpool, pretty much just what I remembered from the SN beer - tangerine and apricot up front, with an earthy, herbal tea character. Can't wait for this one. I also finished tinkering with the back flavoring on my new cider. Finally got just the balance of tart and slight sweetness I wanted - it's killer. And to boot I beer gunned a few bombers to give to a friend as a birthday present. Hope not to wait over a month on the next brew day, I think I have time freed up now.
That is a productive day. Kids must have been in the closet, huh?
Yeah, that option was on the table. ;D Luckily their activities have dwindled back to normal lately. Makes Dad a happy guy.
Post by: brewinhard on January 17, 2016, 10:53:49 pm
Post by: tommymorris on January 17, 2016, 10:57:07 pm
I am looking forward to it.
Post by: Ale Farmer on January 18, 2016, 02:24:26 am
Post by: BrewBama on January 19, 2016, 01:52:42 am
Post by: bartcal on January 19, 2016, 05:58:59 am
Post by: morticaixavier on January 19, 2016, 03:36:25 pm
First lager for me today. A dunkel. All was well until I started to chill. My water hose was frozen. Duh!
that happened to me on my last brew. Had to lug the thing down to the basement to thaw then back up to the yard.
Post by: jeffy on January 19, 2016, 04:16:04 pm
Yeah, but he is in Alabama!First lager for me today. A dunkel. All was well until I started to chill. My water hose was frozen. Duh!
that happened to me on my last brew. Had to lug the thing down to the basement to thaw then back up to the yard.
Post by: BrewBama on January 19, 2016, 05:01:53 pm
19*F this AM. I plan to keep the hose in the basement until spring.Yeah, but he is in Alabama!First lager for me today. A dunkel. All was well until I started to chill. My water hose was frozen. Duh!
that happened to me on my last brew. Had to lug the thing down to the basement to thaw then back up to the yard.
Post by: denny on January 19, 2016, 05:09:08 pm
Post by: Footballandhops on January 19, 2016, 09:41:38 pm
Post by: brewinhard on January 19, 2016, 10:55:45 pm
Finally got the next episode of the podcast edited, so I have some time to brew. Fri. I'll be bottling the Golden Shroomy I brewed recently. Sat. plan to brew an alt. Sometime next week a Rye IPA on the Zymatic..
Curious to hear how the Golden Shroomy turned out. Which shrooms did you add to this one again?
First lager for me today. A dunkel. All was well until I started to chill. My water hose was frozen. Duh!
Ha! Tis the season. Just happened to me too last week when I went to chill down a vienna lager I brewed. Damn immersion chiller had some leftover water that froze in the lines clogging everything up!
Post by: duboman on January 20, 2016, 01:19:58 am
Sent from my SAMSUNG-SM-G920A using Tapatalk
Post by: brewinhard on January 21, 2016, 03:25:14 pm
I keep planning on brewing up 10 gallons of pilsner and Mother Nature keeps putting me in the deep freeze! Just can't bring myself to deal with the cold right now....getting old
Sent from my SAMSUNG-SM-G920A using Tapatalk
Not old, just smarter. ;D
Post by: duboman on January 21, 2016, 11:08:24 pm
I keep planning on brewing up 10 gallons of pilsner and Mother Nature keeps putting me in the deep freeze! Just can't bring myself to deal with the cold right now....getting oldPerhaps.....supposed to thaw this week, fingers crossed:)
Sent from my SAMSUNG-SM-G920A using Tapatalk
I keep planning on brewing up 10 gallons of pilsner and Mother Nature keeps putting me in the deep freeze! Just can't bring myself to deal with the cold right now....getting old
Sent from my SAMSUNG-SM-G920A using Tapatalk
Not old, just smarter. ;D
Sent from my SAMSUNG-SM-G920A using Tapatalk
Post by: klickitat jim on January 22, 2016, 12:02:08 am
Post by: Phil_M on January 22, 2016, 01:42:53 am
Beer weekend for me! Im judging and the wife is stewarding at Best of Craft in Bend, Or. Reception tomorrow night, judging Sat-Sun. Brewing my latest iteration, hopefully final iteration, of Munich Helles and German Helles Exportbier on Monday. Woo hoo! Beer nirvana!
That sounds like a blast!
I have a stout planned for St. Pat's day. I think I'll call it "snowmageddon stout"…
Might try and get an AG batch in too, if I have time.
Post by: Wort-H.O.G. on January 22, 2016, 06:47:29 pm
I have a couple options for beer with slurry of wlp029, wlp090, wlp830, and wlp833- not sure yet which one and if I will fit it in this weekend.
Edit: couldn't resist a brew...went with bopils with step mash. 95% 50/50 weyermann floor malted pils and Avangard pils, 5% carahell.
Hit 5.35 ph and 145F for beta rest for 30min, then bump to 5.47ph and 159F for 45 minutes for alpha rest. Dropping with lactic in kettle for preboil PH of 5.1
Post by: blatz on January 22, 2016, 07:00:56 pm
thinking either Vienna (traditional or hoppier like a boston lager) or a dortmunder.
Post by: brewsumore on January 24, 2016, 06:15:21 am
I was jonesing to use some brown malt that I've had on hand, and this is what I decided to make, although it ends up being only 1 lb of brown malt out of 23 lbs total grist (11 gal batch).
Post by: toby on January 24, 2016, 07:19:36 am
Post by: dannyjed on January 24, 2016, 04:37:14 pm
Post by: HoosierBrew on January 24, 2016, 04:43:53 pm
I'm finally getting around to brew an IPA with Equinox hops.
Sounds good. I'll be curious to see what you think. They're nice hops.
Post by: Eric Perkins on January 24, 2016, 08:25:49 pm
Post by: duboman on January 25, 2016, 03:21:55 pm
I'm really enjoying the larger batch size to be able to essentially brew two different beers in one session:)
Sent from my SAMSUNG-SM-G920A using Tapatalk
Post by: brewinhard on January 25, 2016, 06:03:52 pm
Well its not the weekend but its finally above freezing! 10 gallon batch of Pilsner that will be split. Half with S-23 and half with S-34/70. One half will be my house pilsner and the other will become a dry hopped version.
I'm really enjoying the larger batch size to be able to essentially brew two different beers in one session:)
Sent from my SAMSUNG-SM-G920A using Tapatalk
I would skip the S-23 (its garbage for a pilsner), and just pitch both 34/70, unless you can whip up a good starter of a different liquid strain. Just my 2 cents though. ;D
Post by: duboman on January 25, 2016, 06:06:47 pm
Sent from my SAMSUNG-SM-G920A using Tapatalk
Post by: blatz on January 25, 2016, 06:59:20 pm
Post by: HoosierBrew on January 25, 2016, 07:14:44 pm
but for the 4th beer in a row, ive gotten 7-8% higher efficiency than usual at 87% so it ended up at 1.062. Will be interesting to see what turns out.
Using Avangard malts by chance ? I get consistently better extraction with their pils. ~ 4 OG points high consistently - I account for it now in software.
Post by: blatz on January 25, 2016, 07:21:05 pm
but for the 4th beer in a row, ive gotten 7-8% higher efficiency than usual at 87% so it ended up at 1.062. Will be interesting to see what turns out.
Using Avangard malts by chance ? I get consistently better extraction with their pils. ~ 4 OG points high consistently - I account for it now in software.
no this one was all Weyermann, before that was a Helles with Best and Weyermann, a Scotch with Simpsons, and an IIPA with Rahr and Weyermann.
so all over the place LOL.
just odd that I've gotten such a bump without any correlation to any other changes - I'm consistent in my methods.
Post by: pete b on January 25, 2016, 07:30:14 pm
Brewing 20 gallons of a blonde king cake stout tomorrow (i.e. later today) for an Iron Brewer event in February. All pale malt (except a nominal amount of Carafoam for head retention and mouthfeel) with cacao, coffee, etc. to get the stout and king cake flavors.Is that the cake with the baby in it? Will there be a baby in the beer?
Post by: toby on January 25, 2016, 08:38:42 pm
Brewing 20 gallons of a blonde king cake stout tomorrow (i.e. later today) for an Iron Brewer event in February. All pale malt (except a nominal amount of Carafoam for head retention and mouthfeel) with cacao, coffee, etc. to get the stout and king cake flavors.Is that the cake with the baby in it? Will there be a baby in the beer?
It was originally a bean, but when plastics became more prevalent, they switched to using plastic babies. However, they stopped putting babies in them in the 80s due to liability lawsuit potential (somebody could break a tooth or choke). We considered doing random cups with babies in them, but we're probably just going to do beads. No quid pro quo like Bourbon St., though. lol
Post by: jeffy on January 25, 2016, 11:01:09 pm
Once we were visiting New Orleans around carnival time and left a King Cake on the kitchen counter, which the dog found and munched on. When we found the little plastic baby we were all, "the dingo ate my baby!"Brewing 20 gallons of a blonde king cake stout tomorrow (i.e. later today) for an Iron Brewer event in February. All pale malt (except a nominal amount of Carafoam for head retention and mouthfeel) with cacao, coffee, etc. to get the stout and king cake flavors.Is that the cake with the baby in it? Will there be a baby in the beer?
It was originally a bean, but when plastics became more prevalent, they switched to using plastic babies. However, they stopped putting babies in them in the 80s due to liability lawsuit potential (somebody could break a tooth or choke). We considered doing random cups with babies in them, but we're probably just going to do beads. No quid pro quo like Bourbon St., though. lol
Post by: brewinhard on January 27, 2016, 04:02:03 pm
Post by: Wort-H.O.G. on January 27, 2016, 04:24:56 pm
Post by: erockrph on January 28, 2016, 01:36:11 am
Post by: klickitat jim on January 28, 2016, 02:10:44 am
Just started chilling an extract Helles for the challenge for this spring's swap. Wort smells pretty good for an extract brew, I must say.The "challenge" is going to be not chugging that before spring swap gets here!
Post by: Wort-H.O.G. on January 30, 2016, 01:51:34 pm
another 145F/159F step mash on an all saaz (40ibu) pilsner (47.5% avangard pils, 47.5% weyermann floor malted pils, 5% carahell) planned for this weekend.
great day so far. nailed my target PH as projected in brunwater after adjusting avangard pils to 10srm. step went well, and mash efficiency came out at 99.6% today.
Post by: Steve Ruch on January 30, 2016, 04:58:45 pm
Post by: brewinhard on January 30, 2016, 08:19:06 pm
another 145F/159F step mash on an all saaz (40ibu) pilsner (47.5% avangard pils, 47.5% weyermann floor malted pils, 5% carahell) planned for this weekend.
great day so far. nailed my target PH as projected in brunwater after adjusting avangard pils to 10srm. step went well, and mash efficiency came out at 99.6% today.
You had to adjust their pils malt to 10srm to hit your pH? That is crazy.
Post by: brewinhard on January 30, 2016, 08:20:14 pm
Post by: Wort-H.O.G. on January 30, 2016, 08:29:16 pm
another 145F/159F step mash on an all saaz (40ibu) pilsner (47.5% avangard pils, 47.5% weyermann floor malted pils, 5% carahell) planned for this weekend.
great day so far. nailed my target PH as projected in brunwater after adjusting avangard pils to 10srm. step went well, and mash efficiency came out at 99.6% today.
You had to adjust their pils malt to 10srm to hit your pH? That is crazy.
yep. its the only base malt I have to do that with...we hit it on another thread.
Post by: tommymorris on January 30, 2016, 11:41:47 pm
Post by: Hickory on January 31, 2016, 02:47:55 am
Sent from my iPhone using Tapatalk
Post by: narcout on January 31, 2016, 04:14:26 am
With a little luck, I'll be in bed by one.
Post by: martinj on January 31, 2016, 04:23:26 am
Post by: Ale Farmer on January 31, 2016, 05:06:39 am
Post by: Wort-H.O.G. on February 04, 2016, 05:59:18 pm
Post by: erockrph on February 04, 2016, 08:08:10 pm
Also kegged up my souped-up Mr Beer lite lager kit. Looking forward to that one as well.
Post by: HoosierBrew on February 05, 2016, 02:10:22 am
Post by: blatz on February 05, 2016, 02:30:24 pm
I'm dry hopping after gelatin lately, so the hop character only gets better from here.
warming back up or keeping cold during DH?
Post by: HoosierBrew on February 05, 2016, 02:36:50 pm
I'm dry hopping after gelatin lately, so the hop character only gets better from here.
warming back up or keeping cold during DH?
Been trying all the above. Last time I warmed up to ~ 55F and dry hopped for 5 days, then chilled back down. Worked pretty well.
Post by: Iliff Ave on February 05, 2016, 04:46:11 pm
XPA #4 with simcoe, cascade, citra, and mandarins kegged yesterday. Black lager brew session in a couple of hours.
Post by: HoosierBrew on February 05, 2016, 06:23:25 pm
Just scored a half day!
XPA #4 with simcoe, cascade, citra, and mandarins kegged yesterday. Black lager brew session in a couple of hours.
Nice!
Post by: hopfenundmalz on February 05, 2016, 08:50:36 pm
Post by: 69franx on February 05, 2016, 08:53:12 pm
Post by: Wort-H.O.G. on February 06, 2016, 03:58:47 pm
(http://uploads.tapatalk-cdn.com/20160206/9c702a49d0223493c13a4007e5020b65.jpg)
Sent from my iPhone using Tapatalk
Post by: brewinhard on February 06, 2016, 05:55:41 pm
Today's O'fest wort.
(http://uploads.tapatalk-cdn.com/20160206/9c702a49d0223493c13a4007e5020b65.jpg)
Sent from my iPhone using Tapatalk
Thats not even beer yet and it looks beautiful!
Post by: HoosierBrew on February 06, 2016, 06:00:51 pm
Post by: blatz on February 06, 2016, 06:43:15 pm
Post by: brewinhard on February 06, 2016, 06:44:33 pm
Post by: Wort-H.O.G. on February 07, 2016, 02:34:16 pm
something about this grist and the color...love it. 8)
Post by: brewinhard on February 07, 2016, 05:19:13 pm
yep my hand i see it. ;D
something about this grist and the color...love it. 8)
You can call this one "Iron Fist Marzen".
Post by: beersk on February 07, 2016, 05:20:53 pm
Post by: Wort-H.O.G. on February 07, 2016, 05:40:26 pm
yep my hand i see it. ;D
something about this grist and the color...love it. 8)
You can call this one "Iron Fist Marzen".
I like that ;D
Post by: blatz on February 08, 2016, 10:13:50 pm
That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Sounds killer. The figs is a great idea.
pulled a sample of this from one of the kegs that is currently aging at room temp, carbed/chilled and had Saturday night. even at this young age, it is incredible - the figs add such a depth of rich dark dried fruit and sweetness (in a good way), while not overpowering the massive stout base. the espresso roast is there but not quite as prominent as I would prefer - might add some more beans. great complements to an already great base RIS. rich, velvety, smooth. one of the top 10, if not 5 beers I've made - and it may advance up the scale as it ages - who knows?
Post by: HoosierBrew on February 08, 2016, 10:15:16 pm
That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Sounds killer. The figs is a great idea.
pulled a sample of this from one of the kegs that is currently aging at room temp, carbed/chilled and had Saturday night. even at this young age, it is incredible - the figs add such a depth of rich dark dried fruit and sweetness (in a good way), while not overpowering the massive stout base. the espresso roast is there but not quite as prominent as I would prefer - might add some more beans. great complements to an already great base RIS. rich, velvety, smooth. one of the top 10, if not 5 beers I've made - and it may advance up the scale as it ages - who knows?
Sounds just killer, man. Should be amazing next fall/winter.
Post by: brewinhard on February 08, 2016, 10:53:16 pm
That's a serious stout Blatz, how long do you age it?
probably won't start drinking it in earnest until about this time next year to be honest. The last time I made this in 2008 (albeit smaller that time ~1.102) it really hit its stride about 2-3 years in - I won 4 medals with that one including a BOS and a Runner Up BOS a year apart.
Am going to keg 5 gal regular and the rest into two 3 gal kegs, plan on treating one or both of them. One will get mission figs and espresso beans - sort of a "Roman" Imperial Stout ::)
Sounds killer. The figs is a great idea.
pulled a sample of this from one of the kegs that is currently aging at room temp, carbed/chilled and had Saturday night. even at this young age, it is incredible - the figs add such a depth of rich dark dried fruit and sweetness (in a good way), while not overpowering the massive stout base. the espresso roast is there but not quite as prominent as I would prefer - might add some more beans. great complements to an already great base RIS. rich, velvety, smooth. one of the top 10, if not 5 beers I've made - and it may advance up the scale as it ages - who knows?
Was that the uber roasty recipe you posted a while back? If so, I remember wanting to try that one out.
Post by: blatz on February 08, 2016, 11:25:55 pm
Post by: beerman59 on February 12, 2016, 01:05:39 pm
Post by: blatz on February 12, 2016, 03:16:16 pm
Post by: erockrph on February 12, 2016, 03:55:12 pm
brewing my house IPA early sunday morning. going to try it this time with either 150/75 ppm CaSO4/CaCl or 100ppm each this time. lately I'm finding in my IPAs, I don't like the minerally character and over the top bite in the finish that I attribute to the high sulfate. sort of reminds me of Bass Ale and I don't like Bass Ale.I'm with ya on that. I think that IPA's where you are pushing the flavor and aroma hops more than bitterness do just fine in the 150 ppm SO4 range. I think that's enough sulfate to clear your palate on the finish without getting that mineral bite.
I've actually been brewing a lot of my IPA's as extract-only beers without any mineral additions lately. My whirlpool is long enough as it is, so it's a nice time saver not to have to mash and to be able to have a very short boil.
Post by: HoosierBrew on February 12, 2016, 05:02:24 pm
brewing my house IPA early sunday morning. going to try it this time with either 150/75 ppm CaSO4/CaCl or 100ppm each this time. lately I'm finding in my IPAs, I don't like the minerally character and over the top bite in the finish that I attribute to the high sulfate. sort of reminds me of Bass Ale and I don't like Bass Ale.I'm with ya on that. I think that IPA's where you are pushing the flavor and aroma hops more than bitterness do just fine in the 150 ppm SO4 range. I think that's enough sulfate to clear your palate on the finish without getting that mineral bite.
I've actually been brewing a lot of my IPA's as extract-only beers without any mineral additions lately. My whirlpool is long enough as it is, so it's a nice time saver not to have to mash and to be able to have a very short boil.
+2. I've been backing off too. I just brewed an IPA with 180 sulfate/60 chloride (a lower sulfate count than I've used in a while on APA and IPA) and the sample still had a bit of the minerally bite. I'm going 150 or less next time.
Post by: Wort-H.O.G. on February 12, 2016, 07:13:01 pm
Post by: brewinhard on February 12, 2016, 07:19:36 pm
+2. I've been backing off too. I just brewed an IPA with 180 sulfate/60 chloride (a lower sulfate count than I've used in a while on APA and IPA) and the sample still had a bit of the minerally bite. I'm going 150 or less next time.
[/quote]
What about for a traditional ESB regarding sulfate levels?
Post by: Iliff Ave on February 12, 2016, 07:21:45 pm
Post by: Wort-H.O.G. on February 12, 2016, 07:24:12 pm
Very interesting feedback regarding sulfate amounts. I have always been advised to push it above 200 ppm for a pale ale and 300 ppm for an IPA. I think I used about 225 ppm in my current pale ale. I will have to pay closer attention to the mineral flavor going forward.
yep we all were. for me, the change in hop deployment (all late, and or all post boil) changed the game for me.
Post by: blatz on February 12, 2016, 07:25:11 pm
Very interesting feedback regarding sulfate amounts. I have always been advised to push it above 200 ppm for a pale ale and 300 ppm for an IPA. I think I used about 225 ppm in my current pale ale. I will have to pay closer attention to the mineral flavor going forward.
yeah I think a lot of us have promoted that at some point in posts. I just started really noticed a flavor trend in my hoppy beers that I wasnt' happy with and I suspect its the sulfate. it is somewhat reassuring that other brewers for whom I have respect are drawing the same conclusions.
Post by: erockrph on February 12, 2016, 07:34:57 pm
Random snow day off of teaching today. Kegged my munich helles and tapped into my vienna lager. Should be a good weekend.
+2. I've been backing off too. I just brewed an IPA with 180 sulfate/60 chloride (a lower sulfate count than I've used in a while on APA and IPA) and the sample still had a bit of the minerally bite. I'm going 150 or less next time.
What about for a traditional ESB regarding sulfate levels?
[/quote]
If you like the sulfate bite, then go for it. I brewed an Old Peculier clone a while back and stuck with the brewer's recommendation of ~325 ppm sulfate (it was actually supposed to be 400ppm, but I dialed it back a bit), and I'm kicking myself because it turned out great except for the minerality along with a hint of Burton snatch. I've come to the conclusion that I just don't like that much sulfate. YMMV depending on your tastes.
Post by: HoosierBrew on February 12, 2016, 07:43:41 pm
Post by: PORTERHAUS on February 12, 2016, 08:53:30 pm
Post by: Joe Sr. on February 12, 2016, 11:01:50 pm
Planning a maibock and a Belgian of some sort. The plan is to use the same malt bill. I may add some dark candi syrup to the Belgian and call it a dubbel. We shall see.
Post by: HoosierBrew on February 12, 2016, 11:19:03 pm
Planning a maibock and a Belgian of some sort. The plan is to use the same malt bill. I may add some dark candi syrup to the Belgian and call it a dubbel. We shall see.
I like that idea a lot. Kind of a no brainer. What strain do you like best for dubbel? I like 1214 if done cool, and 1762 best. 3787 is obviously good always.
Post by: Joe Sr. on February 13, 2016, 03:08:47 pm
Planning a maibock and a Belgian of some sort. The plan is to use the same malt bill. I may add some dark candi syrup to the Belgian and call it a dubbel. We shall see.
I like that idea a lot. Kind of a no brainer. What strain do you like best for dubbel? I like 1214 if done cool, and 1762 best. 3787 is obviously good always.
I've got a starter of 3787 going. I typically use the Chimay strain, because my wife loves it. I think I used the Rochefort strain for years before I switched to the Chimay strain. I need to split a batch or two and do some side-by-sides. I haven't used 1762 in years.
Post by: brewinhard on February 13, 2016, 04:01:45 pm
Post by: klickitat jim on February 13, 2016, 04:09:23 pm
Post by: Wort-H.O.G. on February 13, 2016, 04:57:21 pm
I got fresh vials of 833 and 830 and have two batches in process that I will harvest slurry and use for next 6 or so brews each.
Post by: beersk on February 13, 2016, 05:01:15 pm
Have you tried open fermenting and top cropping? I truly believe skimming the sh*t off the top makes a difference in the smoothness of the finished beer. It's so much fun. I don't do a true open ferment, just set the lid on top of the bucket or cover the bucket with cling wrap loosely. It's awesome to be able to hear the fermentation going.Planning a maibock and a Belgian of some sort. The plan is to use the same malt bill. I may add some dark candi syrup to the Belgian and call it a dubbel. We shall see.
I like that idea a lot. Kind of a no brainer. What strain do you like best for dubbel? I like 1214 if done cool, and 1762 best. 3787 is obviously good always.
I've got a starter of 3787 going. I typically use the Chimay strain, because my wife loves it. I think I used the Rochefort strain for years before I switched to the Chimay strain. I need to split a batch or two and do some side-by-sides. I haven't used 1762 in years.
I'm brewing my None More Black IPA this weekend and plan to "open" ferment and skim the braunhefe. Fermenting this one with 1318, which will be interesting in black IPA.
Post by: Joe Sr. on February 13, 2016, 05:26:47 pm
Some day, maybe Speidels. But I have no need to change at the moment and other things to spend $$ on.
Post by: dannyjed on February 13, 2016, 06:40:18 pm
Post by: erockrph on February 14, 2016, 03:35:20 pm
I just dumped a hard cider that never came around.That's funny, I nearly dumped a hard cider that DID come around a few days back because I never relabeled the keg from "Star San" to "Cider". I thought I had dumped it last summer. It was a happy surprise, except now I need to scrounge up another keg for my American Lager...
Post by: martinj on February 14, 2016, 11:02:48 pm
I just dumped a hard cider that never came around.That's funny, I nearly dumped a hard cider that DID come around a few days back because I never relabeled the keg from "Star San" to "Cider". I thought I had dumped it last summer. It was a happy surprise, except now I need to scrounge up another keg for my American Lager...
That reminds me, I have a 2.5 gallon hard cider that's been in secondary a few months that I should keg this evening. AFTER I get finished with the vienna lager that's boiling at the moment.......
Post by: dannyjed on February 15, 2016, 01:05:02 am
I used an English yeast and it just wasn't very drinkable. I decided to ice it (5 gal down to 2.5 gal) and all it did was intensify the nasty flavor and make it more undrinkable. I think I just have to accept the fact that I'm really not a cider guy.I just dumped a hard cider that never came around.That's funny, I nearly dumped a hard cider that DID come around a few days back because I never relabeled the keg from "Star San" to "Cider". I thought I had dumped it last summer. It was a happy surprise, except now I need to scrounge up another keg for my American Lager...
Post by: HoosierBrew on February 15, 2016, 01:09:34 am
Post by: dannyjed on February 15, 2016, 01:19:32 am
You should try a cider with a packet of US05 before you give up. No esters obviously and makes a really nice, tart cider.I've made them before with wine yeast and back sweetened. Those were much better. I was trying the beer yeast so I wouldn't have to back sweeten. Maybe, next time I will try US 05 for a cleaner profile. Failure is an opportunity.
Post by: HoosierBrew on February 15, 2016, 01:37:01 am
You should try a cider with a packet of US05 before you give up. No esters obviously and makes a really nice, tart cider.I've made them before with wine yeast and back sweetened. Those were much better. I was trying the beer yeast so I wouldn't have to back sweeten. Maybe, next time I will try US 05 for a cleaner profile. Failure is an opportunity.
You should try a cider with a packet of US05 before you give up. No esters obviously and makes a really nice, tart cider.I've made them before with wine yeast and back sweetened. Those were much better. I was trying the beer yeast so I wouldn't have to back sweeten. Maybe, next time I will try US 05 for a cleaner profile. Failure is an opportunity.
FWIW, I backsweeten and acidify with 05. Ferments pretty dry. Ends up with a really nice flavor profile though.
Post by: JT on February 15, 2016, 04:17:19 am
+3 on sulfate reduction. my last was 160ishPPM and just great IMO.Here I thought it was just me! I agree < 170 is fine and dandy for my late hopped pale ales.
Post by: brewsumore on February 15, 2016, 07:26:07 am
What happens next is questionable. I planned this brew at the last minute, as in yesterday afternoon, and the only LHBS in the area that had the yeast I wanted was a 25 mile drive. They said they had 4 packets of edit: WY 1728, so I drove there but found they were dated Oct 12, 2015 (4 months old), which when I got home found out per Mr. Malty predicts only 11% viability.
So I started two 2 liter stirplate starters this morning, each with a packet of liquid yeast, and have two more unopened packets on the kitchen table. I hit my OG of 1.085 (33 lbs of malt), and am hoping one starter plus one additional packet per 5.5 gal bucket (including whole full krauesen starter) will do the trick but it's a crapshoot. I have some US-05 on hand in case I need to feed the ferment. At least I have o2 and nutrient and temp control to help boost the yeasties.
The starters have been going 13 hours and actually have some nice activity going, but the other packets have hardly swelled at all in the past two hours. I'm going to pitch an hour from now. I know - ramble, ramble, blah, blah, blah. ::)
Post by: 69franx on February 16, 2016, 12:30:05 am
Post by: brewsumore on February 16, 2016, 02:47:27 am
good luck with the Skotrat recipe, been wanting to try that one myself for a while now, dont know when I will get to it. This weekend, I will finally be getting around to my Hazelnut Double Brown @ 1.100 that I have been asking questions about for around 4 months now. Third attempt at this beast, so hopefully I have learned a few things through the first 2 times
Thanks! Your Hazelnut Beast sounds like what you'd drink with a Hero Sandwich!!
I think I'll be ok. I had +1" of krauesen today, by 12 hrs into the ferment. The tradeoff is that I had to pitch twice as much full krausen starter into the wort as listed in the recipe, so that will impact the beer a bit. If you do make it, I'd pay close attention to the order of how to proceed on brewday per the recipe. Also, I recommend that you look for the AHA 2011 recipe provided on the AHA Forum by Skotrat that includes the ferment temps and schedule, not some of the earlier versions on the Net. You can google "Skotrat Scotch Ale". edit: the thread is at - https://www.homebrewersassociation.org/forum/index.php?topic=8071.0
Per the recipe you should runoff and then hard boil for 30 minutes the 2 gal of first runnings, towards making the syrup, and only after that, start the 2 hr full volume boil. I started the wort reduction and then immediately went ahead and started my full volume boil of 14.5 gal. So, I ended up having to stop/interrupt the full volume boil, to focus on reducing the syrup, which took way longer than I thought it would. You want to time it so that the syrup is added to the kettle before the first hop addition (45 min), and I also recommend to NOT boil down more than 2 gal of first runnings. The very best pot to make the syrup would be both wide and tall - since once it starts reducing it foams a lot and doesn't continue to evaporate/reduce quickly. I started in a 2.5 or 3 gal pot and when mostly reduced switched to a SS large sautee pan, but ended up with at least 4 cups of syrup vs the recipe's recommended pint. Also, although I was closely monitoring both kettles simultaneously I nearly had boilovers a few times on one or the other. Mine was a marathon brewday, 10 1/2 hrs not including the time before that to make the starters - mostly due to hunkered over a too low boil in a too small pot or pan of reducing syrup! Still - somehow I hit my OG exactly. I'm looking forward to this beer.
(http://i296.photobucket.com/albums/mm199/brewsumore/P10101952_zpseelaitah.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10101952_zpseelaitah.jpg.html)
(http://i296.photobucket.com/albums/mm199/brewsumore/P10101992_zpsrwfxvope.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10101992_zpsrwfxvope.jpg.html)
Post by: 69franx on February 16, 2016, 02:57:54 am
This will allow me to try decoction more easily if I so choose and will be a big help in two weeks when I am doing 2 batches with a newbie brewer
Post by: Wort-H.O.G. on February 16, 2016, 11:21:41 pm
Sent from my iPad using Tapatalk
Post by: Phil_M on February 17, 2016, 01:06:19 am
Work may wreck those plans, but I won't complain about overtime.
Post by: brewsumore on February 17, 2016, 01:14:08 am
Heat wave coming our way for the weekend. May do double brew- all el dorado IPA , and a pils so I can try the modified steam injection system for a step.
Sent from my iPad using Tapatalk
Ken, as a fellow picnic cooler masher, and one who's pretty much given in to single infusion mashes, I heartily applaud your effort at solving the problems of multiple liquid infusions to step mash. And I eagerly await your report. Thank you.
Post by: Wort-H.O.G. on February 17, 2016, 01:17:29 am
Heat wave coming our way for the weekend. May do double brew- all el dorado IPA , and a pils so I can try the modified steam injection system for a step.
Sent from my iPad using Tapatalk
Ken, as a fellow picnic cooler masher, and one who's pretty much given in to single infusion mashes, I heartily applaud your effort at solving the problems of multiple liquid infusions to step mash. And I eagerly await your report. Thank you.
Well I'm not certain I've solved things, but it's fun trying something different to achieve a step in a cooler without infusions.
Curiosity gets the best of me sometimes, and so my mind spins relentlessly trying to figure things out.
Sent from my iPad using Tapatalk
Post by: brewinhard on February 17, 2016, 02:22:36 pm
Post by: sprider1 on February 17, 2016, 07:02:17 pm
Post by: Wort-H.O.G. on February 20, 2016, 02:19:46 pm
Heat wave coming our way for the weekend. May do double brew- all el dorado IPA , and a pils so I can try the modified steam injection system for a step.
Sent from my iPad using Tapatalk
my El Dorado IPA is going quite nicely. nothing like brewing in shorts and t-shirt in February 8)
Edit: man a little carared sure makes the wort pretty.
(http://uploads.tapatalk-cdn.com/20160220/450d3d62ffb376460cc6596657d00813.jpg)
Post by: brewinhard on February 20, 2016, 06:23:36 pm
Post by: Wort-H.O.G. on February 20, 2016, 07:43:22 pm
Beautiful color to it. Almost looks like you added some hibiscus or something to it.
pale ale malt and carared...that's it.
Post by: BanditBrewers on February 20, 2016, 08:51:07 pm
Post by: narcout on February 20, 2016, 10:13:11 pm
Looks like I'll be taking a 4 to 6 week hiatus instead though.
(http://i240.photobucket.com/albums/ff164/narcout/IMG_4952.jpg) (http://s240.photobucket.com/user/narcout/media/IMG_4952.jpg.html)
Post by: HoosierBrew on February 20, 2016, 11:13:13 pm
I had a lot of brewery stuff planned for the weekend.
Looks like I'll be taking a 4 to 6 week hiatus instead though.
(http://i240.photobucket.com/albums/ff164/narcout/IMG_4952.jpg) (http://s240.photobucket.com/user/narcout/media/IMG_4952.jpg.html)
Ouch! That really sucks. Feel better.
Post by: Wort-H.O.G. on February 20, 2016, 11:19:54 pm
Hope you recommend get quickly.
Sent from my iPhone using Tapatalk
Post by: klickitat jim on February 20, 2016, 11:46:12 pm
Oh come on- you still have one good leg!I highly recommend get quickly, also too.
Hope you recommend get quickly.
Sent from my iPhone using Tapatalk
Post by: Wort-H.O.G. on February 20, 2016, 11:47:39 pm
Oh come on- you still have one good leg!I highly recommend get quickly, also too.
Hope you recommend get quickly.
Sent from my iPhone using Tapatalk
Stupid auto correct.
Hope you recover quickly!
Sent from my iPad using Tapatalk
Post by: brewsumore on February 21, 2016, 02:52:03 am
I had a lot of brewery stuff planned for the weekend.
Looks like I'll be taking a 4 to 6 week hiatus instead though.
(http://i240.photobucket.com/albums/ff164/narcout/IMG_4952.jpg) (http://s240.photobucket.com/user/narcout/media/IMG_4952.jpg.html)
I feel your pain. I'm waiting to see an orthopedist on Tuesday. A recent MRI indicated I have torn labrum cartilage in my left hip and Avascular Necrosis in the weight-bearing portion of the femur head in both hips. Most certainly some surgery and big interventions coming my way in the near future.
Post by: Ale Farmer on February 21, 2016, 06:43:22 am
Post by: brewinhard on February 21, 2016, 12:42:04 pm
Just finished brewing an Irish Red Ale--that finally is red and not brown. I put too much roasted barley in last year's version, but this year's is that classic dark red. From now on, only 2 ounces of roasted barley rather than 4 and a half for my 5-gallon batches.
For me, that really depends on what Lovibond my roasted barley is. I would use less with a higher lovibond 450-500, and more with 300-350L.
Post by: homoeccentricus on February 21, 2016, 01:05:33 pm
Post by: pete b on February 21, 2016, 01:58:24 pm
Post by: chumley on February 21, 2016, 06:50:19 pm
Post by: 69franx on February 21, 2016, 06:56:10 pm
Post by: brewinhard on February 21, 2016, 10:24:28 pm
Classic American Pilsner wort has been boiling for 15 minutes now. Time to go add somecat pissCluster hops. ;)
You like those hops? I am sorry, but I am just not a fan.
Post by: HoosierBrew on February 21, 2016, 11:00:59 pm
Post by: Wort-H.O.G. on February 21, 2016, 11:31:24 pm
Had such nice sunny weather here I got out and enjoyed it, so didn't brew. Gonna finally brew that helles next Sunday. Been deliberating on recipe and process. Think I'll break down and do it step mashed since I haven't done one in a couple years - thinking 145F/30 mins, 160F/45-60 mins. Going 92% pils, 5% chit, 3% carahell. 1048OG/18 IBU, all Mittelfruh. Worst case I can spend the next two years saying I still don't find a difference in the step. ;)
what kind of FG are you thinking of for this helles Jon?
Post by: HoosierBrew on February 21, 2016, 11:38:20 pm
Had such nice sunny weather here I got out and enjoyed it, so didn't brew. Gonna finally brew that helles next Sunday. Been deliberating on recipe and process. Think I'll break down and do it step mashed since I haven't done one in a couple years - thinking 145F/30 mins, 160F/45-60 mins. Going 92% pils, 5% chit, 3% carahell. 1048OG/18 IBU, all Mittelfruh. Worst case I can spend the next two years saying I still don't find a difference in the step. ;)
what kind of FG are you thinking of for this helles Jon?
Around 1.010ish is nice I think. I may extend the 145 to 45 mins, ie., 45 mins at 145 and 160F.
Post by: HoosierBrew on February 21, 2016, 11:40:27 pm
Post by: Wort-H.O.G. on February 21, 2016, 11:42:23 pm
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on February 21, 2016, 11:43:58 pm
Yeah that's what I would do. The first Pils I did I went 145 for 35min and ended up 1.012....that's ok for a bopils but wanted dryer. Next one I did 45 min and got 1.010. My next attempt will be 60min at 145 and 60 min at 160 I think.
Cool, thanks man !
Post by: Wort-H.O.G. on February 21, 2016, 11:49:49 pm
You used a higher % of carahell, right?
For the helles I settled in on 4% Carahell with the 82%Pils 14%kolsch malt blend.
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on February 21, 2016, 11:58:47 pm
You used a higher % of carahell, right?
For the helles I settled in on 4% Carahell with the 82%Pils 14%kolsch malt blend.
Yeah, I'd been torn on the kolsch malt. You like this grist really well, right?
Post by: Wort-H.O.G. on February 22, 2016, 12:01:50 am
You used a higher % of carahell, right?
For the helles I settled in on 4% Carahell with the 82%Pils 14%kolsch malt blend.
Yeah, I'd been torn on the kolsch malt. You like this grist really well, right?
I thought it was pretty tasty. The kolsch malt added something a little different, so I'm going to give it another shot but with the hochkurz.
Sent from my iPad using Tapatalk
Post by: HoosierBrew on February 22, 2016, 12:04:59 am
You used a higher % of carahell, right?
For the helles I settled in on 4% Carahell with the 82%Pils 14%kolsch malt blend.
Yeah, I'd been torn on the kolsch malt. You like this grist really well, right?
I thought it was pretty tasty. The kolsch malt added something a little different, so I'm going to give it another shot but with the hochkurz.
Cool. Thanks.
Post by: chumley on February 22, 2016, 12:19:09 am
Classic American Pilsner wort has been boiling for 15 minutes now. Time to go add somecat pissCluster hops. ;)
You like those hops? I am sorry, but I am just not a fan.
I love 'em. I buy them buy the pound. Clusters for bittering, and Saaz for flavor/aroma is my favorite hop combination.
Post by: morticaixavier on February 22, 2016, 03:12:50 pm
Post by: narcout on February 22, 2016, 06:08:08 pm
I feel your pain. I'm waiting to see an orthopedist on Tuesday. A recent MRI indicated I have torn labrum cartilage in my left hip and Avascular Necrosis in the weight-bearing portion of the femur head in both hips. Most certainly some surgery and big interventions coming my way in the near future.
Man, that sounds rough. Sorry to hear it.
I've just got a fractured metatarsal.
Post by: brewinhard on February 22, 2016, 10:45:25 pm
You used a higher % of carahell, right?
For the helles I settled in on 4% Carahell with the 82%Pils 14%kolsch malt blend.
Yeah, I'd been torn on the kolsch malt. You like this grist really well, right?
The last one I just kegged had 84% Pils, 16% kolsch malt and I think it came out great! Next time I will try some of the carahell in it for some added depth and body.
Post by: BanditBrewers on February 23, 2016, 02:02:33 pm
Post by: Ale Farmer on February 24, 2016, 03:25:30 am
Just finished brewing an Irish Red Ale--that finally is red and not brown. I put too much roasted barley in last year's version, but this year's is that classic dark red. From now on, only 2 ounces of roasted barley rather than 4 and a half for my 5-gallon batches.
For me, that really depends on what Lovibond my roasted barley is. I would use less with a higher lovibond 450-500, and more with 300-350L.
You're absolutely right, brewinhard. When I posted--right after brewing--I was so thrilled about getting the amount just right that I wasn't thinking about the broader context. I was using 500 L--but you have me thinking that I should experiment with 300-350L to see if the additional amount needed to kept color the same makes for a better flavor.
Post by: Wort-H.O.G. on February 24, 2016, 03:39:06 pm
Post by: Footballandhops on February 24, 2016, 09:38:01 pm
60% 2row, 40% light Munich
40ibu 60 min bittering charge
3oz citra, 3oz Columbus, and 3oz eureka at flame out for a 45min whirlpool
Fermenting with the Conan strain
Post by: blatz on February 24, 2016, 09:57:07 pm
I just finished up an APA, brewed straight through a tornado warning!
60% 2row, 40% light Munich
40ibu 60 min bittering charge
3oz citra, 3oz Columbus, and 3oz eureka at flame out for a 45min whirlpool
Fermenting with the Conan strain
not familiar with eureka but that sounds very interesting - would love to hear how it turns out.
Post by: beersk on February 25, 2016, 02:02:23 am
96% Weyermann Barke Pils 4% carahell German Pils scheduled for saturday. Hochkurz steam injected with 143F for 60min, 160F for 60min. select spalt, hallertau, and crystal.Mmmm that sounds nice.
Post by: Wort-H.O.G. on February 25, 2016, 02:05:31 am
96% Weyermann Barke Pils 4% carahell German Pils scheduled for saturday. Hochkurz steam injected with 143F for 60min, 160F for 60min. select spalt, hallertau, and crystal.Mmmm that sounds nice.
Based upon freshly tapped keg of similar recipe, crystal being replaced with saaz.
Sent from my iPad using Tapatalk
Post by: beersk on February 25, 2016, 02:34:58 pm
So I see. And that Barke malz isn't cheap stuff... a bit out of my price range.96% Weyermann Barke Pils 4% carahell German Pils scheduled for saturday. Hochkurz steam injected with 143F for 60min, 160F for 60min. select spalt, hallertau, and crystal.Mmmm that sounds nice.
Based upon freshly tapped keg of similar recipe, crystal being replaced with saaz.
Sent from my iPad using Tapatalk
Post by: Wort-H.O.G. on February 25, 2016, 02:43:38 pm
So I see. And that Barke malz isn't cheap stuff... a bit out of my price range.96% Weyermann Barke Pils 4% carahell German Pils scheduled for saturday. Hochkurz steam injected with 143F for 60min, 160F for 60min. select spalt, hallertau, and crystal.Mmmm that sounds nice.
Based upon freshly tapped keg of similar recipe, crystal being replaced with saaz.
Sent from my iPad using Tapatalk
yeah i had 15% off so that helped. Just curious to try it-although it was supposed to be delivered today but is hung up somewhere in Illinois with this storm. Hopefully gets here tomorrow.
edit: hot damn..packaged just arrived so brew is on for this weekend.
Post by: brewinhard on February 25, 2016, 07:16:35 pm
Post by: 69franx on February 25, 2016, 08:26:16 pm
Post by: ethinson on February 26, 2016, 07:22:01 pm
3 gallon partial mash/extract. 5lb light LME, 1/2 pound black patent
50/50 mix of Cascade/Mosaic (I like fruity more than piney, but a little pine is not bad)
Managed to win a 2nd place CDA in the 2015 Oregon State Fair, but as of yet no repeat success.
Post by: BanditBrewers on February 26, 2016, 10:27:16 pm
Thanks
See Ya!!! Its beer-30
Post by: Fitzwise on February 26, 2016, 10:31:22 pm
Post by: HoosierBrew on February 26, 2016, 10:58:39 pm
Post by: brewinhard on February 26, 2016, 11:21:04 pm
Off to get my wife a glass as I finally have a beer on tap she will probably enjoy (even if it doesn't have "it").
Post by: Wort-H.O.G. on February 27, 2016, 03:50:54 am
Gonna brew that helles Sunday. Doing a Hochkurz step (45@ 145F , 45@ 160F). I wanna revisit the Hochkurz so I can decide for myself (again) whether I find a difference or not. For the first time I'll target 5.45pH in mash (as opposed to 5.25-5.3 before), and drop pH in kettle to ~ 5.25. I'll use that as a starting point and see what I think of that practice. We'll see if there are any 'It' sightings. ;)
it is interesting. i want to compare single infusion at 148F for 90 minutes vs hochkurz 143-145F for 60 and 160F for 60. Kai wrote on the longer mash and some findings,and I'm curious in the longer single infusion provides some of those benefits. hope it all goes well for you.
Post by: HoosierBrew on February 27, 2016, 03:55:15 am
Gonna brew that helles Sunday. Doing a Hochkurz step (45@ 145F , 45@ 160F). I wanna revisit the Hochkurz so I can decide for myself (again) whether I find a difference or not. For the first time I'll target 5.45pH in mash (as opposed to 5.25-5.3 before), and drop pH in kettle to ~ 5.25. I'll use that as a starting point and see what I think of that practice. We'll see if there are any 'It' sightings. ;)
it is interesting. i want to compare single infusion at 148F for 90 minutes vs hochkurz 143-145F for 60 and 160F for 60. Kai wrote on the longer mash and some findings,and I'm curious in the longer single infusion provides some of those benefits. hope it all goes well for you.
Yeah. I always used his Edelhell as the starting point. On this one he drops in kettle to 5.3ish. So I thought I'd keep it in that neighborhood and experiment after.
Post by: Wort-H.O.G. on February 27, 2016, 03:59:43 am
Gonna brew that helles Sunday. Doing a Hochkurz step (45@ 145F , 45@ 160F). I wanna revisit the Hochkurz so I can decide for myself (again) whether I find a difference or not. For the first time I'll target 5.45pH in mash (as opposed to 5.25-5.3 before), and drop pH in kettle to ~ 5.25. I'll use that as a starting point and see what I think of that practice. We'll see if there are any 'It' sightings. ;)
it is interesting. i want to compare single infusion at 148F for 90 minutes vs hochkurz 143-145F for 60 and 160F for 60. Kai wrote on the longer mash and some findings,and I'm curious in the longer single infusion provides some of those benefits. hope it all goes well for you.
Yeah. I always used his Edelhell as the starting point. On this one he drops in kettle to 5.3ish. So I thought I'd keep it in that neighborhood and experiment after.
Makes sense. I do want to test how the boil and yeast drop the ph for my recipe. I'm curious if a mash around 5.5 naturally moves within the target of around 4.6 through boil and fermentation, or if dropping the ph is necessary to get there.
Sent from my iPad using Tapatalk
Post by: HoosierBrew on February 27, 2016, 04:05:36 am
Gonna brew that helles Sunday. Doing a Hochkurz step (45@ 145F , 45@ 160F). I wanna revisit the Hochkurz so I can decide for myself (again) whether I find a difference or not. For the first time I'll target 5.45pH in mash (as opposed to 5.25-5.3 before), and drop pH in kettle to ~ 5.25. I'll use that as a starting point and see what I think of that practice. We'll see if there are any 'It' sightings. ;)
it is interesting. i want to compare single infusion at 148F for 90 minutes vs hochkurz 143-145F for 60 and 160F for 60. Kai wrote on the longer mash and some findings,and I'm curious in the longer single infusion provides some of those benefits. hope it all goes well for you.
Yeah. I always used his Edelhell as the starting point. On this one he drops in kettle to 5.3ish. So I thought I'd keep it in that neighborhood and experiment after.
Makes sense. I do want to test how the boil and yeast drop the ph for my recipe. I'm curious if a mash around 5.5 naturally moves within the target of around 4.6 through boil and fermentation, or if dropping the ph is necessary to get there.
Sent from my iPad using Tapatalk
Maybe (with all the lager brewers here) we can get enough data points out there to have a decent baseline anyway. Lots of room for interpretation anyway.
Post by: klickitat jim on February 27, 2016, 04:09:14 am
Post by: majorvices on February 27, 2016, 02:24:19 pm
I should add, wife was not entirely pleased to see homebrewing stuff showing back up at the house after 5 year hiatus ....
Post by: beersk on February 27, 2016, 02:31:07 pm
I'm brewing a 1 gallon extract (with crystal malt) kit I got included free from a $100 purchase from Northern Brewer. It's an Irish red that comes with a dark crystal and DME plus Willamette hops for bittering. I'm adding a small amount of sugar and some AU Topaz at flame out.I thought you had been brewing at home here and there since opening your brewery?
I should add, wife was not entirely pleased to see homebrewing stuff showing back up at the house after 5 year hiatus ....
No brewing for me this weekend, although I am considering brewing some kind of IPA with some rye in it... I didn't think I had enough rye, but I just remembered that I have some flaked rye as well. Hmmm!
Post by: BrewingRover on February 27, 2016, 03:18:57 pm
Also bottling my big English beer, inspired by Fullers 1845. I'm not sure where it would fit in BJCP, but the inspiration beer is excellent and hard to find in the US.
Post by: majorvices on February 27, 2016, 03:29:07 pm
I'm brewing a 1 gallon extract (with crystal malt) kit I got included free from a $100 purchase from Northern Brewer. It's an Irish red that comes with a dark crystal and DME plus Willamette hops for bittering. I'm adding a small amount of sugar and some AU Topaz at flame out.I thought you had been brewing at home here and there since opening your brewery?
I should add, wife was not entirely pleased to see homebrewing stuff showing back up at the house after 5 year hiatus ....
No brewing for me this weekend, although I am considering brewing some kind of IPA with some rye in it... I didn't think I had enough rye, but I just remembered that I have some flaked rye as well. Hmmm!
I called it homebrewing but I was doing it at the brewery on old set up. Not actually at home. I was disguising another "hobby" as homebrewing though.
Post by: homoeccentricus on February 27, 2016, 04:43:54 pm
12 liters of apple/pear juice
1/2 kg of honey
Lalvin D42
Staggered nutrients.
Will add 1 kg of frozen sour cherries after primary fermentation.
Wait long enough for the malic acid to soften a bit.
Then into the keg, backsweeten a bit with honey and juice, and bubblize to 3 vol CO2.
Post by: majorvices on February 27, 2016, 04:52:02 pm
Post by: tommymorris on February 27, 2016, 06:16:54 pm
Doh, I forgot I did make 3 batches of barley wine at home a couple years ago. Wife just reminded me.Wives never forget.
Post by: redbeerman on February 27, 2016, 06:53:17 pm
Post by: klickitat jim on February 27, 2016, 11:23:04 pm
Bottling for first round entries. Looking forward to Baltimore this year. I can actually take the train into town.Reminds me I need to ship Monday
Post by: JT on February 28, 2016, 02:14:22 am
Post by: HoosierBrew on February 28, 2016, 02:18:40 am
Prepping the night before is the way to go.
Totally. I've got my hops and water salts weighed, grist milled. Ready to rock in the a.m. It's all about getting stuff ready the night before.
Post by: klickitat jim on February 28, 2016, 02:38:34 am
Agreed. I've been doing that lately. Last night milled everything, weighed out hops, weighed out salts. Today I built my starters then made a dump run, mailed bills, grabbed a coffee... brewed two AG batches and my Spring Swap Challenge. Was kinda interesting having batches going in the shop and one in the kitchen at the same time.Prepping the night before is the way to go.
Totally. I've got my hops and water salts weighed, grist milled. Ready to rock in the a.m. It's all about getting stuff ready the night before.
My Challenge Beer
2.5 gallon
3lbs DME
Some chocolate
Some roast barley
30 min boil
Some magnum at 30
Some cascade and centennial at flameout
No idea OG
Oxygenated and US05 sprinkle technique
Edit: The key is at exactly 10 minutes from end of boil, forget to add whirlflock and nutrients
Post by: Wort-H.O.G. on February 28, 2016, 03:06:56 am
Prepping the night before is the way to go.
Totally. I've got my hops and water salts weighed, grist milled. Ready to rock in the a.m. It's all about getting stuff ready the night before.
That's how I roll also. I like waking up and the most prep I have to do to brew is brew my coffee
Sent from my iPad using Tapatalk
Post by: JT on February 28, 2016, 02:22:54 pm
I think I might hold off on adding ANY lactic additions until after my first pH readings going forward. I just can't seem to get consistency.
Post by: HoosierBrew on February 28, 2016, 02:35:43 pm
Well, all the prep doesn't matter when the pH gods aren't happy. Target pH 5.43. Actual 5.3 ten minutes in, 5.17 thirty minutes in. Tart Scottish?
I think I might hold off on adding ANY lactic additions until after my first pH readings going forward. I just can't seem to get consistency.
I'd jump into Brunwater and see how much baking soda it takes to raise .25-.3 pH for your grist and volumes . It'd make a big difference.
Post by: JT on February 28, 2016, 02:42:45 pm
I'm wondering on this as well, in the past that's what I've done. Today I'm going to get it in the kettle first, and adjust in there. I'm running off now, just deciding if I'm going to adjust first runnings or total volume after sparge. I'm sparging with RO, so it shouldn't take much more baking soda.Well, all the prep doesn't matter when the pH gods aren't happy. Target pH 5.43. Actual 5.3 ten minutes in, 5.17 thirty minutes in. Tart Scottish?
I think I might hold off on adding ANY lactic additions until after my first pH readings going forward. I just can't seem to get consistency.
I'd jump into Brunwater and see how much baking soda it takes to raise .25-.3 pH for your grist and volumes . It'd make a big difference.
Post by: fmader on February 28, 2016, 04:03:03 pm
Post by: HoosierBrew on February 28, 2016, 07:34:24 pm
Post by: BrewBama on February 28, 2016, 08:02:10 pm
Post by: klickitat jim on February 28, 2016, 08:44:54 pm
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.FWH?
Post by: HoosierBrew on February 28, 2016, 09:03:32 pm
Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.FWH?
Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Post by: klickitat jim on February 28, 2016, 10:55:09 pm
Awesome!Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.FWH?
Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Post by: HoosierBrew on February 28, 2016, 11:00:11 pm
Awesome!Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.FWH?
Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Now I'm curious to see if I notice a difference from mashing @ 5.25-5.3 pH for pale lagers. We'll see !
Post by: klickitat jim on February 28, 2016, 11:11:32 pm
You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric? I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.Awesome!Got the helles in the fermenter. Hit the step temps dead on, and ended up @ 1.050 OG, a couple points over target of 1.048. Well within the helles range. Dropped pH to right around 5.25 in kettle. Looking forward to this one.FWH?
Yeah - 16.5 IBU FWH , 1.5 IBU @ 15 mins. All Mittelfrueh.
Now I'm curious to see if I notice a difference from mashing @ 5.25-5.3 pH for pale lagers. We'll see !
Post by: HoosierBrew on February 28, 2016, 11:22:40 pm
You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric? I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.
I used lactic. I mashed @ 5.45, so I didn't have to use a ton to drop to 5.25. I used Kai's guideline of not exceeding .5 ml of lactic per lb (to avoid flavor impact). I used a total of 3.3ml for 10.34# of grist ,including the mash. We'll see.
Post by: erockrph on February 29, 2016, 10:19:28 am
Brew #1 - 1957 Whitbread IPA using WLP002. This is based on a recipe and recent series of posts of Ron Pattinson's blog. Apparently session-strength IPA is nothing new; they've had IPAs of various strengths in England going way back. It will be interesting to see how this compares to our modern American "Session IPA" - I expect it to taste nothing like them. Shooting for a very poundable 1.037 OG and low-to-mid 3's ABV.
Brew #2 - Planning to break in my new 2 gallon coolers with a 2-gallon batch of a Belgian-ish IPA/Pale Ale kinda thing. Grist is Belgian Pils with about 10% D-45 candi syrup. Hops are Styrian Goldings and X-17. Yeast is WLP570. Targeting low 1.050's/40 IBU, so closer to a "Belgian APA" rather than a "Belgian IPA", but I think there is too much of a clash at higher IBU levels with spicy Belgian yeast.
Brew #2 is essentially a big starter for an upcoming Duvel clone, so I'm using it to test out a few ideas I've been kicking around:
- X-17 for Belgian ales - my single-hop trial batch had me thinking that this would be a great hop for a witbier and/or Belgian IPA. I picked Styrian Goldings to go along with it because I loved the early Duvel Tripel Hops, and the marmalade and spice character should go well with the citrus from X-17. I'm hoping that this will be a solid combo.
- 120F Whirlpool - I'm only doing one late addition on this one, a 1 hour whirlpool at 120F. I've started playing with this technique, but I haven't tried it as the sole flavor/aroma addition. Going with 2 oz/gallon - a hefty addition, but far less than my usual IPA insanity.
- D-45 in place of Crystal malt - I've used D-45 in more traditional BPA's before and liked the results, but I've never really used it without any other specialty malts. I've been kicking around the idea that it may bring some caramel character similar to a medium crystal malt, but help dry the beer out at the same time, rather than boost the body. It will also be interesting to see what it does to the color on its own. Using 5 oz in a 2 gallon batch.
Post by: klickitat jim on February 29, 2016, 05:04:11 pm
I think that you won't detect lactic at all at that level.You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric? I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.
I used lactic. I mashed @ 5.45, so I didn't have to use a ton to drop to 5.25. I used Kai's guideline of not exceeding .5 ml of lactic per lb (to avoid flavor impact). I used a total of 3.3ml for 10.34# of grist ,including the mash. We'll see.
Post by: HoosierBrew on February 29, 2016, 05:06:08 pm
I think that you won't detect lactic at all at that level.You'd have to be some kind of machine to notice a difference imo. Do you use lactic of phosphoric? I've switched to phosphoric in mine. I mash at The 5.5 and don't care about kettle, just glass.
I used lactic. I mashed @ 5.45, so I didn't have to use a ton to drop to 5.25. I used Kai's guideline of not exceeding .5 ml of lactic per lb (to avoid flavor impact). I used a total of 3.3ml for 10.34# of grist ,including the mash. We'll see.
I don't either. That's well under Kai's threshold.
Post by: klickitat jim on February 29, 2016, 05:09:09 pm
Post by: Wort-H.O.G. on February 29, 2016, 05:39:30 pm
Interesting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Was that the aeration foam or krausen?
Sent from my iPad using Tapatalk
Post by: klickitat jim on February 29, 2016, 05:51:05 pm
Its got to be krausenInteresting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Was that the aeration foam or krausen?
Sent from my iPad using Tapatalk
Post by: Wort-H.O.G. on February 29, 2016, 05:53:35 pm
Its got to be krausenInteresting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Was that the aeration foam or krausen?
Sent from my iPad using Tapatalk
just asked because I will have foam from aeration many times that hangs around until the actual krausen starts to develop., and then airlock activity.
Post by: klickitat jim on February 29, 2016, 06:19:10 pm
Its been 4 years since ive used dry yeast. Its kind of interesting that a smack pack in 1L of oxygenated starter, pitched to 6 gallons of oxygenated wort just 8 hrs later, will be chugging along so much faster than a pack of dry yeast in 2.5 gallons of oxygenated wort.Its got to be krausenInteresting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Was that the aeration foam or krausen?
Sent from my iPad using Tapatalk
just asked because I will have foam from aeration many times that hangs around until the actual krausen starts to develop., and then airlock activity.
Post by: HoosierBrew on February 29, 2016, 06:24:30 pm
Its been 4 years since ive used dry yeast. Its kind of interesting that a smack pack in 1L of oxygenated starter, pitched to 6 gallons of oxygenated wort just 8 hrs later, will be chugging along so much faster than a pack of dry yeast in 2.5 gallons of oxygenated wort.Its got to be krausenInteresting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Was that the aeration foam or krausen?
Sent from my iPad using Tapatalk
just asked because I will have foam from aeration many times that hangs around until the actual krausen starts to develop., and then airlock activity.
FWIW I sprinkle 05 dry too (when I actually use it) but the lag time is definitely longer. Like close to 24 hrs for me.
Post by: pete b on February 29, 2016, 06:28:04 pm
Post by: Wort-H.O.G. on February 29, 2016, 06:36:55 pm
No one's going to tell Jim that airlock activity isn't a good indicator? ;D
well i figured he knows that all to well!
Post by: klickitat jim on February 29, 2016, 06:41:37 pm
No one's going to tell Jim that airlock activity isn't a good indicator? ;DToo funny. Agreed in a one off, but these 3 beers are sitting in a temp controlled chest, and though the challenge beer is in a bucket rather than a speidel, they all three have about the same headspace and my bucket is a high dollar polycarbonate one with airtight lid. Those speidel airlocks are huge and they are bubbling so actively the sanitizer is all froth. The little three peice is dead calm. Its just lag time difference between pitching yeast in log phase vs dehydrated dormancy.
Post by: pete b on February 29, 2016, 07:02:58 pm
I know you know, just couldn't resist as its probably in the top five things that gets said to beginners here.No one's going to tell Jim that airlock activity isn't a good indicator? ;DToo funny. Agreed in a one off, but these 3 beers are sitting in a temp controlled chest, and though the challenge beer is in a bucket rather than a speidel, they all three have about the same headspace and my bucket is a high dollar polycarbonate one with airtight lid. Those speidel airlocks are huge and they are bubbling so actively the sanitizer is all froth. The little three peice is dead calm. Its just lag time difference between pitching yeast in log phase vs dehydrated dormancy.
Post by: Wort-H.O.G. on February 29, 2016, 09:41:35 pm
Post by: blatz on February 29, 2016, 09:58:20 pm
Post by: klickitat jim on February 29, 2016, 10:24:54 pm
For sure, and I've said it myself. For example, you can pull a non-bubbling fermenter out of a cool place to a warm place and in a couple minutes it will start bubbling. Did the yeast come back to life? Or is it just excess CO2 escaping as the beer warms?I know you know, just couldn't resist as its probably in the top five things that gets said to beginners here.No one's going to tell Jim that airlock activity isn't a good indicator? ;DToo funny. Agreed in a one off, but these 3 beers are sitting in a temp controlled chest, and though the challenge beer is in a bucket rather than a speidel, they all three have about the same headspace and my bucket is a high dollar polycarbonate one with airtight lid. Those speidel airlocks are huge and they are bubbling so actively the sanitizer is all froth. The little three peice is dead calm. Its just lag time difference between pitching yeast in log phase vs dehydrated dormancy.
Post by: brewinhard on February 29, 2016, 10:29:07 pm
Interesting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Yep, that's why its called a "Challenge" beer. ;)
Post by: klickitat jim on February 29, 2016, 11:42:14 pm
I hoping its not a challenge to drink.Interesting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Yep, that's why its called a "Challenge" beer. ;)
Post by: brewinhard on February 29, 2016, 11:44:10 pm
I hoping its not a challenge to drink.Interesting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Yep, that's why its called a "Challenge" beer. ;)
Ha, send it to me, I'll let ya know!
Post by: Ethan J on March 01, 2016, 04:00:46 pm
Post by: narcout on March 01, 2016, 05:13:08 pm
Its been 4 years since ive used dry yeast. Its kind of interesting that a smack pack in 1L of oxygenated starter, pitched to 6 gallons of oxygenated wort just 8 hrs later, will be chugging along so much faster than a pack of dry yeast in 2.5 gallons of oxygenated wort.
My experience with US-05 is that it has a pretty decent lag time even if rehydrated. It doesn't seem to have a negative impact on the beer though.
Post by: klickitat jim on March 01, 2016, 08:46:26 pm
Remind me at swap timeI hoping its not a challenge to drink.Interesting! Saturday night I pitched active 1LO2HK starters of 1056 into two oxygenated 6 gallon pale ales, and sprinkled a packet of US05 into an oxygenated 2.5 gallon Challenge beer. The two pale ales are chugging along at a bubble every 2 seconds, but the challenge beer has a half inch of foam but no airlock activity yet.
Yep, that's why its called a "Challenge" beer. ;)
Ha, send it to me, I'll let ya know!
Post by: klickitat jim on March 01, 2016, 08:48:17 pm
I'm sure it will be fine, plus "Challenge" is a style where a little funk is acceptable LOLIts been 4 years since ive used dry yeast. Its kind of interesting that a smack pack in 1L of oxygenated starter, pitched to 6 gallons of oxygenated wort just 8 hrs later, will be chugging along so much faster than a pack of dry yeast in 2.5 gallons of oxygenated wort.
My experience with US-05 is that it has a pretty decent lag time even if rehydrated. It doesn't seem to have a negative impact on the beer though.
Post by: RPIScotty on March 01, 2016, 09:23:34 pm
Sent from my iPhone using Tapatalk
Post by: blatz on March 01, 2016, 09:27:49 pm
I'm sure it will be fine, plus "Challenge" is a style where a little funk is acceptable LOL
man, despite the thousands of anecdotes of people having great success with US-05, you have very low expectations, eh?
I stick with 001 or 090 for the most part these days because the attenuation is a bit lower and more consistent in successive pitches, but US-05 is great stuff in its own right.
Post by: klickitat jim on March 01, 2016, 10:01:16 pm
Post by: klickitat jim on March 01, 2016, 11:05:21 pm
Post by: beersk on March 02, 2016, 03:36:42 am
I continue to be impressed with this oxygenated high krausen starter thing. My current 1.060 APAs, starters made that morning, pitched that evening, after 3 days at 65F they are at 1.020. Blew past the 50% ADF mark, so I have them free rising to 72F now. Good stuff!Good to hear, Jim. Planning on trying the 1L high krausen starter this weekend on a 3 gallon batch of helles with a (kind of old) pack of 2352 Munich II. Hope it works out.
Post by: klickitat jim on March 02, 2016, 06:29:13 am
It ought to. Remember to go 12 hrs, maybe a bit more, if you are running your starter at lager temp. For 3 gallon, 800ml might be enough. I do 1L for 6 gallons.I continue to be impressed with this oxygenated high krausen starter thing. My current 1.060 APAs, starters made that morning, pitched that evening, after 3 days at 65F they are at 1.020. Blew past the 50% ADF mark, so I have them free rising to 72F now. Good stuff!Good to hear, Jim. Planning on trying the 1L high krausen starter this weekend on a 3 gallon batch of helles with a (kind of old) pack of 2352 Munich II. Hope it works out.
Post by: Wort-H.O.G. on March 04, 2016, 10:17:52 pm
steam step. going to be ready for spring swap.
Post by: Iliff Ave on March 04, 2016, 10:29:58 pm
75.9% pilsner
20.3% flaked rice
3.8% carahell
7 g Magnum 60 min
28g Sterling 5 min
W34/70
sake/oolong tea infusion added at kegging
Post by: Hickory on March 04, 2016, 10:41:28 pm
Post by: HoosierBrew on March 04, 2016, 11:06:42 pm
Post by: Stevie on March 04, 2016, 11:10:01 pm
Post by: erockrph on March 04, 2016, 11:32:11 pm
If I brew beer it's going to be an alt in the vein of Zum Uerige to try out K97. If it's mead, I'm going with a lime melomel with a touch of ginger.
Sent from my XT1585 using Tapatalk
Post by: brewinhard on March 04, 2016, 11:39:33 pm
Post by: HoosierBrew on March 05, 2016, 03:46:02 pm
Post by: dannyjed on March 05, 2016, 05:27:24 pm
Got my NHC entries beer gunned and ready to turn in today. Gotta like being able to hand carry to your LHBS, where I was going anyway.That must be nice. I'm assuming that your drop-off is Indy. I sent mine there on Monday and they arrived on Tuesday. I like the fact that they're judging next weekend, so my beers won't be sitting around for awhile.
Post by: HoosierBrew on March 05, 2016, 08:16:25 pm
That must be nice. I'm assuming that your drop-off is Indy. I sent mine there on Monday and they arrived on Tuesday. I like the fact that they're judging next weekend, so my beers won't be sitting around for awhile.
Yep. Over 700 total entries here according to the LHBS. Good luck !
Post by: brewinhard on March 05, 2016, 08:32:17 pm
That must be nice. I'm assuming that your drop-off is Indy. I sent mine there on Monday and they arrived on Tuesday. I like the fact that they're judging next weekend, so my beers won't be sitting around for awhile.
A quick judging turnaround was one of the reasons I chose this site in the first place. I definitely don't need my fresh beers sitting around for 4 wks before being judged. I think this site will be pretty tough to get through to the next round though this year.
Yep. Over 700 total entries here according to the LHBS. Good luck !
Post by: HoosierBrew on March 05, 2016, 08:36:55 pm
That must be nice. I'm assuming that your drop-off is Indy. I sent mine there on Monday and they arrived on Tuesday. I like the fact that they're judging next weekend, so my beers won't be sitting around for awhile.
A quick judging turnaround was one of the reasons I chose this site in the first place. I definitely don't need my fresh beers sitting around for 4 wks before being judged. I think this site will be pretty tough to get through to the next round though this year.
Yep. Over 700 total entries here according to the LHBS. Good luck !
Yeah, it's gonna be a tough one to get through. Lots of good judges in the area. But like I said, I was going there to buy stuff to brew tomorrow anyway - why not drop off some entries ! Good luck.
Post by: brewinhard on March 05, 2016, 08:39:26 pm
Post by: HoosierBrew on March 05, 2016, 08:41:27 pm
Post by: brewinhard on March 05, 2016, 08:44:27 pm
Thanks. I narrowed it to (in my mind) the three best. I'm sure I'll enter more next year. We'll see!
You just have to hope your mind is like the judges now, and that everyone else's beers suck! ;D ;D
Post by: HoosierBrew on March 05, 2016, 08:56:48 pm
Thanks. I narrowed it to (in my mind) the three best. I'm sure I'll enter more next year. We'll see!
You just have to hope your mind is like the judges now, and that everyone else's beers suck! ;D ;D
;D
Post by: fmader on March 06, 2016, 11:56:05 am
Thanks. I narrowed it to (in my mind) the three best. I'm sure I'll enter more next year. We'll see!
You just have to hope your mind is like the judges now, and that everyone else's beers suck! ;D ;D
;D
No we can't have that lol. I have two in Indy!
Post by: brewinhard on March 06, 2016, 06:24:39 pm
Post by: HoosierBrew on March 06, 2016, 07:44:12 pm
Seems like we are all in Indy this year. Anyone you know judging this weekend?
I thought I read that Hopfenundmalz was gonna judge here, and I wonder if/assume Martin, too.
Post by: HoosierBrew on March 06, 2016, 07:48:37 pm
Post by: fmader on March 06, 2016, 08:12:04 pm
Hit all the numbers on my American Strong Ale spot on today. I like it when that happens. Should be tasty.
Is this the arrogant bastard-ish recipe that you shared with me awhile back?
Always dance a little jig when I hit my numbers.
Post by: HoosierBrew on March 06, 2016, 08:14:14 pm
Hit all the numbers on my American Strong Ale spot on today. I like it when that happens. Should be tasty.
Is this the arrogant bastard-ish recipe that you shared with me awhile back?
Always dance a little jig when I hit my numbers.
Yep, mostly, with a modified hop schedule. It's closer to the real thing. I'll share it anytime.
Post by: dannyjed on March 06, 2016, 11:06:19 pm
Post by: crakers540 on March 07, 2016, 12:15:35 am
Post by: Wort-H.O.G. on March 11, 2016, 12:52:43 am
Sent from my iPad using Tapatalk
Post by: HoosierBrew on March 11, 2016, 12:56:03 am
Schill kolsch malt cream ale up this weekend.
What %, Ken? With the stuff like 4.5L I was just curious.
Post by: Wort-H.O.G. on March 11, 2016, 12:57:29 am
Schill kolsch malt cream ale up this weekend.
What %, Ken? With the stuff like 4.5L I was just curious.
It's 85%.... Rest is corn, carapils, flaked barley- your recipe just subbing 2-row for kolsch malt.
Sent from my iPad using Tapatalk
Post by: HoosierBrew on March 11, 2016, 12:58:53 am
Schill kolsch malt cream ale up this weekend.
What %, Ken? With the stuff like 4.5L I was just curious.
It's 85%.... Rest is corn, carapils, flaked barley- your recipe just subbing 2-row for kolsch malt.
Sent from my iPad using Tapatalk
Cool. Look forward to see how you like it.
Post by: fmader on March 11, 2016, 02:57:26 pm
The grist is as follows:
27 lb 8 oz of two row pale
3 lb Munich
1 lb 8 oz C40
I'll also be adding a pound and a half of corn sugar to the boil.
Here's the hop schedule:
FWH = 1 oz Centennial & 1 oz Simcoe
60 Minute = 1 oz Columbus
10 Minute = 1.25 oz Simcoe, 1.25 oz Centennial, 1.25 oz Citra, 1.25 oz Galaxy
0 Minute = 2 oz Simcoe, 2 oz Centennial, 2 oz Citra, 2 oz Galaxy
Dry Hop = 1.5 oz Simcoe, 1.5 oz Centennial, 1.5 oz Citra, 1.5 oz Galaxy (In each carboy)
Since I've been brewing all grain (3 years), I've used liquid yeast. My IPA's and APA's have been fermented with primarily WLP 001. I am going to be using S05 dry yeast this time around. It's been so long since I've used it, that I forget why I got away from dry yeast. With time really not on my side anymore, I want to see if this is a viable option for me. I can cut an hour of time out with having to have a starter, and I don't really have to plan a brew out in advanced. I can just brew when I have the time. It's also a little more than half the price.
Post by: HoosierBrew on March 11, 2016, 03:08:23 pm
Post by: fmader on March 11, 2016, 03:29:47 pm
Sounds tasty ! I keep S05 around for short notice American styles. As hard as it's been to find time to brew for the last year, I should use it more often.
That's my logic right now. How much quality are we really sacrificing with a relatively neutral American strain?
Post by: HoosierBrew on March 11, 2016, 03:34:43 pm
Sounds tasty ! I keep S05 around for short notice American styles. As hard as it's been to find time to brew for the last year, I should use it more often.
That's my logic right now. How much quality are we really sacrificing with a relatively neutral American strain?
None, especially in a hoppy beer. When I have time I'll make a starter of 1056. But it's next to impossible to tell the two apart in a hoppy beer IMO. In a blonde or cream ale I prefer 1056, though you could use S05 there too.
Post by: Bill H on March 11, 2016, 04:20:58 pm
It's a Brewdemon product, heres a link.
https://www.brewdemon.com/refills/complete-refills/6-gal-black-rock-apple-cider-recipe.html
Dumb question from a newbie now. Has anyone ever added Hops to a recipe like this before? I have some Belma Hops, (bought a pound of pellets) Link to the supplier on these:
http://www.hopsdirect.com/belma-pellets/
It list the quality's as "A very clean hop, with a very orange,
slight grapefruit, tropical pineapple, strawberry, and melon aroma."
I figured it may lend something nice to this simple no boil cider. But I'm still a newbie, and not quite sure what the outcome would be. When it comes to cooking i'm a experimenter, not afraid to try new things. That's is that part of my personality coming out in my beer making.
Post by: BrewBama on March 11, 2016, 04:37:12 pm
Red Ball Express
(Vienna Lager)
(5 gallons/19 L, all-grain)
OG = 1.052
FG = 1.013
IBU = 25
SRM = 11
ABV = 5.0%
Ingredients
10 lbs. 12 oz. (4.9 kg) Vienna malt
9 oz. (0.26 kg) CaraMunich II® malt (45 °L)
6.66 AAU Tettnanger hops (60 mins)
I am debating between 34/70 and S-189 for the yeast.
Mash 90 min at 154°F and boil for 90 min.
Post by: klickitat jim on March 11, 2016, 09:37:01 pm
Post by: brewinhard on March 11, 2016, 10:49:04 pm
No brewing, but its packaging weekend. I have to cork n cage 15 gallons of sour beer, bottle my challenge beer, and keg two pale ales.
Better ask the wife for help with that one! 8)
Post by: klickitat jim on March 12, 2016, 04:09:38 am
Post by: Footballandhops on March 12, 2016, 11:02:07 pm
This time I used ~50ibus worth of CO2 hop extract for the bittering addition and then used 1oz each of galaxy and citra at 10 min and 2oz each at flameout for a 30min whirlpool
Fermenting with traditional witbier yeast...can't wait!!
Post by: brewinhard on March 12, 2016, 11:15:33 pm
I just brewed my white IPA with tangerine peel and coriander
This time I used ~50ibus worth of CO2 hop extract for the bittering addition and then used 1oz each of galaxy and citra at 10 min and 2oz each at flameout for a 30min whirlpool
Fermenting with traditional witbier yeast...can't wait!!
Sounds good! Get ready for that yeast to crawl right out of the fermenter!
Post by: Footballandhops on March 13, 2016, 02:44:58 am
Oh I'm well aware, blowoff tubing is in placeI just brewed my white IPA with tangerine peel and coriander
This time I used ~50ibus worth of CO2 hop extract for the bittering addition and then used 1oz each of galaxy and citra at 10 min and 2oz each at flameout for a 30min whirlpool
Fermenting with traditional witbier yeast...can't wait!!
Sounds good! Get ready for that yeast to crawl right out of the fermenter!
Post by: Ale Farmer on March 13, 2016, 04:01:08 am
Post by: erockrph on March 13, 2016, 12:03:55 pm
I have a Cider recipe on hand to make, nothing like what you describe above. This is a no boil recipe.Dry hops can be very nice in a cider. An ounce is probably a good starting point for a 5-gallon batch.
It's a Brewdemon product, heres a link.
https://www.brewdemon.com/refills/complete-refills/6-gal-black-rock-apple-cider-recipe.html
Dumb question from a newbie now. Has anyone ever added Hops to a recipe like this before? I have some Belma Hops, (bought a pound of pellets) Link to the supplier on these:
http://www.hopsdirect.com/belma-pellets/
It list the quality's as "A very clean hop, with a very orange,
slight grapefruit, tropical pineapple, strawberry, and melon aroma."
I figured it may lend something nice to this simple no boil cider. But I'm still a newbie, and not quite sure what the outcome would be. When it comes to cooking i'm a experimenter, not afraid to try new things. That's is that part of my personality coming out in my beer making.
As far as hop choice goes, I honestly wouldn't recommend Belma for anything, though. It is the blandest, most boring hop I've ever tried (and I have tried a lot of hop varieties). I like Nelson Sauvin a lot for a dry-hopped cider (it has citrus and white wine notes to it). I haven't tried them, but I think Galaxy, Meridian, Vic Secret, Citra and Caliente would all be really good as a dry hop in a cider (basically, any of the newer tropical or stonefruit-forward hop varieties).
Post by: HoosierBrew on March 13, 2016, 10:31:03 pm
Post by: tommymorris on March 13, 2016, 10:45:16 pm
3 gallons; OG 1048
4.7# Golden Promise
0.25# Crystal 60
0.05# Pale Chocolate
0.7 oz Willamette @ 60
0.5 oz Willamette @ 10
Mangrove Jacks Burton Ale Yeast
Post by: Wort-H.O.G. on March 14, 2016, 01:40:12 pm
Sent from my iPhone using Tapatalk
Post by: 69franx on March 14, 2016, 07:25:05 pm
Post by: beersk on March 14, 2016, 07:58:12 pm
I'm continuing with my helles quest and brewing that again this weekend. Really going to focus on that this year. Not going to brew nothing but helles, but there will be a lot.
Brewed a Kolsch yesterday. Lots of light German beers. Can drink a fack ton of them!
Post by: brewinhard on March 14, 2016, 08:04:45 pm
The title of this thread should be changed to omit the date, just "What are you brewing this weekend?".
Lots of light German beers. Can drink a fack ton of them!
Totally agree.
Post by: tommymorris on March 15, 2016, 11:22:36 pm
Gotta tell Blatz to change it. He started the thread so he can change it.The title of this thread should be changed to omit the date, just "What are you brewing this weekend?".
Lots of light German beers. Can drink a fack ton of them!
Totally agree.
Post by: brewinhard on March 16, 2016, 03:04:00 pm
Post by: narcout on March 17, 2016, 04:26:15 pm
I was able to keg my Belgian Strong Golden last night after 7 weeks in primary (the last 3 in the mid 30's). It finished up at 1.006 from 1.068. Maybe that extra time did it some good.
Tomorrow night I'll be brewing an English ale (Golden Promise with EKG and Styrian Goldings; Wyeast 1768). I guess under the new style guidelines it would fall under category 12A.
Post by: RPIScotty on March 17, 2016, 06:16:17 pm
My foot is finally healed up enough to get some work done in the brewery.
I was able to keg my Belgian Strong Golden last night after 7 weeks in primary (the last 3 in the mid 30's). It finished up at 1.006 from 1.068. Maybe that extra time did it some good.
Tomorrow night I'll be brewing an English ale (Golden Promise with EKG and Styrian Goldings; Wyeast 1768). I guess under the new style guidelines it would fall under category 12A.
7 weeks! Holy cow...
Post by: ethinson on March 17, 2016, 06:19:25 pm
My Cascadian Dark ale is in secondary and will be bottled next week.
Post by: beersk on March 17, 2016, 08:26:43 pm
Gonna be all autolyzed and shiz. Meat! Just kidding, it's prooooolllllly fine.My foot is finally healed up enough to get some work done in the brewery.
I was able to keg my Belgian Strong Golden last night after 7 weeks in primary (the last 3 in the mid 30's). It finished up at 1.006 from 1.068. Maybe that extra time did it some good.
Tomorrow night I'll be brewing an English ale (Golden Promise with EKG and Styrian Goldings; Wyeast 1768). I guess under the new style guidelines it would fall under category 12A.
7 weeks! Holy cow...
Post by: bartcal on March 22, 2016, 12:14:29 am
Post by: chumley on March 22, 2016, 05:42:04 pm
10 gallons, OG 1.048
10 lb. Avangard vienna
6 lb. Avangard pils
6 lb. flaked maize
6 oz. black prinz
Mash at 148°F for 75 min
2 oz. Hallertau Mittelfrueh FWH
1.9 oz. Clusters 60 min
Boil for 75 min. Chill to 50°F.
Split between yeast cakes of WY2035 American Lager and WY2532 Munich Lager II
Post by: HoosierBrew on March 22, 2016, 05:45:50 pm
Yesterday I brewed a Mexican Vienna.
10 gallons, OG 1.048
10 lb. Avangard vienna
6 lb. Avangard pils
6 lb. flaked maize
6 oz. black prinz
Mash at 148°F for 75 min
2 oz. Hallertau Mittelfrueh FWH
1.9 oz. Clusters 60 min
Boil for 75 min. Chill to 50°F.
Split between yeast cakes of WY2035 American Lager and WY2532 Munich Lager II
Looks great. Bet it doesn't last long.
Post by: Wort-H.O.G. on March 22, 2016, 05:53:30 pm
next brew april 2nd and schwarz probably.
Post by: HoosierBrew on March 22, 2016, 06:01:39 pm
packaged this last weekend-dort gold, northern german pils and 5 cases of wine. put cream ale in fridge to cold crash, and now off to vegas for some R&R!
Enjoy !
Post by: brewinhard on March 23, 2016, 03:23:57 pm
packaged this last weekend-dort gold, northern german pils and 5 cases of wine. put cream ale in fridge to cold crash, and now off to vegas for some R&R!
next brew april 2nd and schwarz probably.
Did you breathe during all that too? Enjoy the trip!
Post by: brewinhard on March 23, 2016, 03:24:50 pm
Post by: denny on March 23, 2016, 03:25:08 pm
Post by: brewinhard on March 23, 2016, 03:27:08 pm
Tomorrow is gonna be the first brew with my new customized Zymatic. Rye IPA of course.
Where did you get that recipe from? ;)
Post by: denny on March 23, 2016, 03:28:36 pm
Tomorrow is gonna be the first brew with my new customized Zymatic. Rye IPA of course.
Where did you get that recipe from? ;)
Directly from the head brewer at the brewery
Post by: Stevie on March 23, 2016, 03:53:18 pm
Tomorrow is gonna be the first brew with my new customized Zymatic. Rye IPA of course.What are the customizations?
Post by: denny on March 23, 2016, 03:57:18 pm
Tomorrow is gonna be the first brew with my new customized Zymatic. Rye IPA of course.What are the customizations?
It goes to 11!
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xal1/t31.0-8/12419337_668349236641660_5371945697161499254_o.jpg)
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/t31.0-8/12322792_668349196641664_1989043791403259350_o.jpg)
Post by: RPIScotty on March 23, 2016, 04:02:25 pm
Tomorrow is gonna be the first brew with my new customized Zymatic. Rye IPA of course.What are the customizations?
It goes to 11!
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xal1/t31.0-8/12419337_668349236641660_5371945697161499254_o.jpg)
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/t31.0-8/12322792_668349196641664_1989043791403259350_o.jpg)
"Why not just make 10 louder?"
Post by: Stevie on March 23, 2016, 04:21:05 pm
(http://www.thatericalper.com/wp-content/uploads/2014/03/spinal-12.png)
People always quote the "these go to 11" scene, but I think Stonehenge is just as good.
Post by: denny on March 23, 2016, 04:34:03 pm
I just hope you know the difference between gallons and ounces.
(http://www.thatericalper.com/wp-content/uploads/2014/03/spinal-12.png)
People always quote the "these go to 11" scene, but I think Stonehenge is just as good.
LOVE IT!
Post by: RPIScotty on March 23, 2016, 04:35:42 pm
I just hope you know the difference between gallons and ounces.
(http://www.thatericalper.com/wp-content/uploads/2014/03/spinal-12.png)
People always quote the "these go to 11" scene, but I think Stonehenge is just as good.
LOVE IT!
"Big bottom,
Big bottom,
Talkin' bout gravity points,
My Zymatics got 'em."
Post by: PrettyBeard on March 23, 2016, 04:37:16 pm
I just hope you know the difference between gallons and ounces.My only thought: "Goes to 3.1415?"
(http://www.thatericalper.com/wp-content/uploads/2014/03/spinal-12.png)
People always quote the "these go to 11" scene, but I think Stonehenge is just as good.
Post by: metron-brewer on March 23, 2016, 05:03:44 pm
Post by: Wort-H.O.G. on March 23, 2016, 08:31:31 pm
packaged this last weekend-dort gold, northern german pils and 5 cases of wine. put cream ale in fridge to cold crash, and now off to vegas for some R&R!
Enjoy !
Enjoying SN PALE ALE by the pitcher poolside.... All is well.
Sent from my iPhone using Tapatalk
Post by: brewinhard on March 24, 2016, 05:38:50 pm
packaged this last weekend-dort gold, northern german pils and 5 cases of wine. put cream ale in fridge to cold crash, and now off to vegas for some R&R!
Enjoy !
Enjoying SN PALE ALE by the pitcher poolside.... All is well.
Sent from my iPhone using Tapatalk
Pour one for me!
Post by: denny on March 24, 2016, 06:12:43 pm
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10455350_672130812930169_4250642749993603620_n.jpg?oh=e2dd5043f7979ffe695dabebf5ac2566&oe=5788A1BD)
Post by: Iliff Ave on March 24, 2016, 06:19:14 pm
Post by: BrewBama on March 24, 2016, 06:36:43 pm
Kolsch tomorrow. Best beer I brew. Excited.I'd like to get the recipe. I have a Kolsch upcoming and would like a good recipe
Post by: tommymorris on March 24, 2016, 08:02:09 pm
First run with the new Zymatic!So, can you say what is new about your Zymatic? Besides the faceplate and 11 on the dial?
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10455350_672130812930169_4250642749993603620_n.jpg?oh=e2dd5043f7979ffe695dabebf5ac2566&oe=5788A1BD)
Post by: denny on March 24, 2016, 08:30:46 pm
First run with the new Zymatic!So, can you say what is new about your Zymatic? Besides the faceplate and 11 on the dial?
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10455350_672130812930169_4250642749993603620_n.jpg?oh=e2dd5043f7979ffe695dabebf5ac2566&oe=5788A1BD)
[/quote
That's pretty much it. I think they've upgraded some components from the one I originally had, but nothing major.
Post by: tommymorris on March 24, 2016, 08:33:09 pm
Cool. I want a Zymatic. Not sure when I will have the funds.First run with the new Zymatic!So, can you say what is new about your Zymatic? Besides the faceplate and 11 on the dial?
(https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10455350_672130812930169_4250642749993603620_n.jpg?oh=e2dd5043f7979ffe695dabebf5ac2566&oe=5788A1BD)
That's pretty much it. I think they've upgraded some components from the one I originally had, but nothing major.
Post by: hopfenundmalz on March 25, 2016, 03:16:38 am
Post by: Ethan J on March 26, 2016, 04:55:55 pm
Post by: denny on March 26, 2016, 06:14:35 pm
I'm about to start the mash timer for Denny's BVIP. First time brewing it, and I'll be using PacMan instead of 1450 due to availability, but this beer is next in line to go into the whiskey barrel.
It won't have quite the same mouthfeel with Pacman.
Post by: brewinhard on March 26, 2016, 08:44:56 pm
Post by: klickitat jim on March 26, 2016, 10:42:32 pm
Post by: brewinhard on March 27, 2016, 05:54:46 pm
About done mashing a Mandarina/Amarillo/Eldorado IPA, next is rebrew NHC Stout
If you are able, I recommend saving some of your initial batch of the stout that moved on just so you can have it to compare with your newer batch. That way you can send in the one that you think tastes better.
Post by: jeffy on March 27, 2016, 07:03:11 pm
Post by: euge on March 27, 2016, 08:21:41 pm
Post by: klickitat jim on March 27, 2016, 09:22:45 pm
There's 3 sparesAbout done mashing a Mandarina/Amarillo/Eldorado IPA, next is rebrew NHC Stout
If you are able, I recommend saving some of your initial batch of the stout that moved on just so you can have it to compare with your newer batch. That way you can send in the one that you think tastes better.
Post by: war2112 on March 28, 2016, 02:30:51 am
It is a pale ale. Pitched the yeast yesterday at 2:30 PM EST and the airlock is quite active.
Post by: Wort-H.O.G. on March 28, 2016, 11:15:44 am
I am brewing my first batch in about 20 years. Been way too long!
It is a pale ale. Pitched the yeast yesterday at 2:30 PM EST and the airlock is quite active.
Welcome back! Good news is it's still water,grain,hops, and yeast....just a whole lot more options and variety
Post by: klickitat jim on March 28, 2016, 11:41:28 am
Post by: Wort-H.O.G. on March 28, 2016, 11:58:52 am
War2112-Welcome back! Good news is it's still water,grain,hops, and yeast....just a whole lot more options
wow we think alike ::)
Post by: klickitat jim on March 28, 2016, 12:10:19 pm
Post by: Wort-H.O.G. on March 28, 2016, 12:57:43 pm
Couldn't help myself
it's the new way to say +1
Post by: Bill H on March 31, 2016, 04:43:24 pm
Post by: neddles on March 31, 2016, 08:24:11 pm
6 gallons
1.049
SRM 7
IBU 28
4#10oz. Wey. Floor Malted Bohemian Pilsner
4#10oz. Wey. Floor Malted Bohemian Dark Malt (5-8L)
2oz. Caraaroma
Mash @ 149F/50min and 160F/20min.
28.5g Hallertau Mittelfruh @60
14g Hallertau Mittelfruh @20
WY 2352 Munich Lager II
Post by: narcout on March 31, 2016, 08:35:49 pm
I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
Post by: HoosierBrew on March 31, 2016, 09:44:44 pm
I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
I did that a few months ago - really like the stuff. Very clean tasting beer. A mild warning - I was really irritated when the first few pours were fairly foamy, more so than usual. That goes away after a few pints. I read references to the foaming online. It does go away and pours beautifully, so no worries. Good investment IMO.
Post by: neddles on March 31, 2016, 10:01:56 pm
That's good info right there. Thanks for sharing. I'm going to build a keezer soon and intend to use that tubing.I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
I did that a few months ago - really like the stuff. Very clean tasting beer. A mild warning - I was really irritated when the first few pours were fairly foamy, more so than usual. That goes away after a few pints. I read references to the foaming online. It does go away and pours beautifully, so no worries. Good investment IMO.
Post by: HoosierBrew on March 31, 2016, 10:15:59 pm
That's good info right there. Thanks for sharing. I'm going to build a keezer soon and intend to use that tubing.I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
I did that a few months ago - really like the stuff. Very clean tasting beer. A mild warning - I was really irritated when the first few pours were fairly foamy, more so than usual. That goes away after a few pints. I read references to the foaming online. It does go away and pours beautifully, so no worries. Good investment IMO.
And it shouldn't be a deterrent to buying at all. It's a great product. I'd guess it took 7 or 8 pints pouring foamier than I wanted to get to the great pours. I just saved you guys an irritating surprise. :)
Post by: beersk on April 01, 2016, 01:38:00 am
What made you want to move to those lines?
I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
Post by: AmandaK on April 01, 2016, 01:43:12 am
Are those the barrier lines with a higher resistance than normal barrier lines?I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
I did that a few months ago - really like the stuff. Very clean tasting beer. A mild warning - I was really irritated when the first few pours were fairly foamy, more so than usual. That goes away after a few pints. I read references to the foaming online. It does go away and pours beautifully, so no worries. Good investment IMO.
Post by: HoosierBrew on April 01, 2016, 01:58:23 am
Are those the barrier lines with a higher resistance than normal barrier lines?I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
I did that a few months ago - really like the stuff. Very clean tasting beer. A mild warning - I was really irritated when the first few pours were fairly foamy, more so than usual. That goes away after a few pints. I read references to the foaming online. It does go away and pours beautifully, so no worries. Good investment IMO.
Not to my knowledge. I don't know the reason. If the resistance were higher I don't think the issue would go away with a few pours. It pours better now than traditional line at the same length.
Post by: HoosierBrew on April 01, 2016, 02:04:34 am
What made you want to move to those lines?
I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
The lines aren't made of vinyl which can absorb flavors over time. Even the first pour from what's in the lines (which normally gets dumped) smells and tastes cleaner. Claims to last much longer than traditional as well.
Post by: 69franx on April 01, 2016, 02:06:48 am
Post by: AmandaK on April 01, 2016, 02:21:55 am
Anyway, back on topic. Berliner Weisse with Swanson's lacto planarium tablets on Friday, and a Mandarina Bavaria IPA on Saturday. Bottling an American Wild on Sunday.
Haven't brewed in about 1.5 months. Feels good!!
Post by: narcout on April 01, 2016, 04:22:38 am
What made you want to move to those lines?
I'm also replacing the liquid lines in my kegerator with that ultra barrier silver anti-microbial tubing.
It's just time to change the lines, and I've heard good things.
My experience with the regular tubing is that it's a crap shoot as to whether the particular tubing you receive will impart a plastic flavor to the first ounce or two of beer that has been sitting in it. I understand this is a non-issue with the silver barrier tubing.
Are those the barrier lines with a higher resistance than normal barrier lines?
According to MoreBeer, they provide 2.2 lbs. of restriction per foot, which I think is the same as the normal lines.
Post by: blatz on April 01, 2016, 11:30:01 am
1.065
95%2 row/5% Carahell
Simcoe
Mosaic
Amarillo
Citra
001
Either later today or tomorrow
Thought about azacca instead of Amarillo but I have a lot of the latter and less of the former.
Post by: HoosierBrew on April 01, 2016, 11:43:06 am
SMAC My B**r Up
1.065
95%2 row/5% Carahell
Simcoe
Mosaic
Amarillo
Citra
001
Either later today or tomorrow
Thought about azacca instead of Amarillo but I have a lot of the latter and less of the former.
Sounds tasty.
Post by: beersk on April 01, 2016, 12:37:54 pm
SMAC My B**r UpMan, that Prodigy song created so much controversy. People didn't even take the time to understand what was actually going on in the lyrics. Might jam that album today...
1.065
95%2 row/5% Carahell
Simcoe
Mosaic
Amarillo
Citra
001
Either later today or tomorrow
Thought about azacca instead of Amarillo but I have a lot of the latter and less of the former.
The recipe looks tasty.
Don't think I'm brewing this weekend. Didn't last weekend either, could use a couple weeks off. Plus my beer supply is plentiful right now. Don't really want kegs sitting around at room temperature waiting to be put in the kegerator. But that is kind of a nice thing too...
Post by: blatz on April 01, 2016, 12:46:14 pm
Post by: 69franx on April 01, 2016, 01:13:32 pm
Post by: Wort-H.O.G. on April 01, 2016, 01:16:14 pm
Not only the lyrics caused a commotion, the video was the first to include full frontal nudity on MTV. It was like 2 seconds and a bit blurred, but still a first and I dont think many more have gone there. Oh, and MTV doesnt bother to play videos anymore
whats MTV :o
Post by: HoosierBrew on April 01, 2016, 01:17:20 pm
Post by: 69franx on April 01, 2016, 01:22:17 pm
Post by: HoosierBrew on April 01, 2016, 01:28:08 pm
Jon, back when I watched MTV, I was more in to the Headbangers Ball. I think my tastes have changed drastically and I would really enjoy 120 minutes nowadays
Watched that, too!
Post by: beersk on April 01, 2016, 01:32:03 pm
Jon, back when I watched MTV, I was more in to the Headbangers Ball. I think my tastes have changed drastically and I would really enjoy 120 minutes nowadaysThose were the days...
I actually really miss VH1's Pop-up Video as well and Behind the Music had some really good episodes.
Post by: blatz on April 01, 2016, 01:32:52 pm
Post by: HoosierBrew on April 01, 2016, 01:38:04 pm
Would be awesome to see a Foo Unplugged or something like that.
Sure would. They'd do it, too.
Post by: AmandaK on April 01, 2016, 01:43:07 pm
Post by: mharding73 on April 02, 2016, 03:22:11 pm
(http://uploads.tapatalk-cdn.com/20160402/663e7d2f8c5ccdbd57b371d623c31f6f.jpg)
Post by: Wort-H.O.G. on April 02, 2016, 04:12:25 pm
Post by: beersk on April 02, 2016, 05:14:36 pm
My first Imperial stout. My PH was low 5.3. Was expecting 5.5. I guess I may have entered something wrong in Brun water. OG 1.091. Fermenting with WLP 001. Gonna add some coffee in a few weeks in the secondary. I plan to crack the first bottle about thanksgiving. I thought it looked like a latte before the boil hit.Good call. I'd actually suggest making some cold brew and adding it to the bottling bucket/keg before racking in for the best coffee flavor. Sounds good!
(http://uploads.tapatalk-cdn.com/20160402/663e7d2f8c5ccdbd57b371d623c31f6f.jpg)
Post by: mharding73 on April 02, 2016, 05:28:32 pm
Post by: beersk on April 02, 2016, 06:16:02 pm
Cold steeping in a secondary wouldn't do much? I was thinking about dropping the temp to about 45 then adding some ground coffee in a bag for about a week. I forgot to mention I am adding 2 oz bourbon soaked cubes as well to the secondary. I was going to let that sit for a while.That would probably be good too. Sounds like a tasty beer.
Post by: tommymorris on April 03, 2016, 02:01:13 am
3 gallons, 1050 OG
5# Patagonia Extra Pale malt
20 IBU Warrior @ 60
Yellow Full water.
WLP830
We'll see how Warrior turns out bittering a lager. I am hoping OK.
Post by: HoosierBrew on April 03, 2016, 02:05:03 am
Patagonia Lager
5# Patagonia Extra Pale malt
20 IBU Warrior @ 60
Yellow Full water.
WLP830
We'll see how Warrior turns out buttering a lager. I am hoping OK.
Sounds good. Warrior is very clean (like Magnum), so @ 20 IBU I think it'll be fine. Be sure to post how it comes out.
Post by: tommymorris on April 03, 2016, 02:06:21 am
Thanks! I was hoping you would chime in.Patagonia Lager
5# Patagonia Extra Pale malt
20 IBU Warrior @ 60
Yellow Full water.
WLP830
We'll see how Warrior turns out buttering a lager. I am hoping OK.
Sounds good. Warrior is very clean (like Magnum), so @ 20 IBU I think it'll be fine. Be sure to post how it comes out.
Post by: HoosierBrew on April 03, 2016, 02:13:28 am
Thanks! I was hoping you would chime in.Patagonia Lager
5# Patagonia Extra Pale malt
20 IBU Warrior @ 60
Yellow Full water.
WLP830
We'll see how Warrior turns out buttering a lager. I am hoping OK.
Sounds good. Warrior is very clean (like Magnum), so @ 20 IBU I think it'll be fine. Be sure to post how it comes out.
Thanks! I was hoping you would chime in.Patagonia Lager
5# Patagonia Extra Pale malt
20 IBU Warrior @ 60
Yellow Full water.
WLP830
We'll see how Warrior turns out buttering a lager. I am hoping OK.
Sounds good. Warrior is very clean (like Magnum), so @ 20 IBU I think it'll be fine. Be sure to post how it comes out.
In a beer that clean you might notice a tad more hop character than if you used it in an APA (where it'd be more drowned out by other hops), but I honestly think it'll be a clean beer. I'm curious to see what you think of that malt, too.
Post by: tommymorris on April 03, 2016, 02:15:01 am
I won't mind a slight hop flavor.
Post by: Wort-H.O.G. on April 03, 2016, 02:35:27 pm
(http://uploads.tapatalk-cdn.com/20160403/52ce3cb2408aba3d75b32860080dd14b.jpg)
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on April 03, 2016, 02:39:47 pm
Post by: Wort-H.O.G. on April 03, 2016, 02:52:55 pm
Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.
yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.
Post by: HoosierBrew on April 03, 2016, 03:01:36 pm
Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.
yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.
Cool. I really like the steam infusion idea.
Post by: Wort-H.O.G. on April 03, 2016, 03:02:54 pm
Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.
yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.
Cool. I really like the steam infusion idea.
working great. new copper steam stick attached to stir paddle did the trick- 1.42F per minute heat rise.
Post by: beersk on April 04, 2016, 12:13:45 pm
2mL brought you down from 5.4 to 5.26? I guess that sounds about right... I've been using about 3mL, but then again, I'm still playing the guessing game without a meter. I figure it's a safe zone for Kai's .5mL per pound of grist. If that were the case, I'd be adding like 4.5mL for most grists. That seems like a lot.Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.
yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.
Cool. I really like the steam infusion idea.
working great. new copper steam stick attached to stir paddle did the trick- 1.42F per minute heat rise.
Love the copper steam stick idea.
We had some crazy winds here in Iowa yesterday too. It really is crazy and I'm getting rather annoyed with the 40-50 degree temp swings, being a bike commuter...
Post by: HoosierBrew on April 04, 2016, 12:24:07 pm
2mL brought you down from 5.4 to 5.26? I guess that sounds about right..
FWIW, I used 2 ml in kettle on my helles, too. I figured that Kai (using RO) used 2 ml in his helles to drop 5.55 to 5.35 pH. Granted I use colorphast strips but I checked and my 5.45 mash pH seemed to be right around 5.25-5.3 after cooling the kettle sample. Works for me and the beer is good.
Post by: Wort-H.O.G. on April 04, 2016, 12:29:52 pm
Keep in mind my mash of 5.5 dropped over 2 hours to around 5.41. 2ml in kettle and for 10.75# grist is no issue at all and dropped to 5.26.2mL brought you down from 5.4 to 5.26? I guess that sounds about right... I've been using about 3mL, but then again, I'm still playing the guessing game without a meter. I figure it's a safe zone for Kai's .5mL per pound of grist. If that were the case, I'd be adding like 4.5mL for most grists. That seems like a lot.Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.
yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.
Cool. I really like the steam infusion idea.
working great. new copper steam stick attached to stir paddle did the trick- 1.42F per minute heat rise.
Love the copper steam stick idea.
We had some crazy winds here in Iowa yesterday too. It really is crazy and I'm getting rather annoyed with the 40-50 degree temp swings, being a bike commuter...
Post by: ethinson on April 04, 2016, 06:23:12 pm
10 lb Pale 2 row
1 lb Crystal 60
1 lb Amber Candi Sugar (added last 10 minutes of boil)
1 oz Magnum 60 minute
1 oz Mosaic 30 minute
1 oz Mosaic 15 minute
1 oz Mosaic at Flameout
1 oz Mosaic held for Dry hopping.
Target OG was 1.064 and hit 1.060, so not bad.
Pitched Imperial's B56 - Rustic. Suppose to be very fruity with a lot of banana/bubblegum esters which I love and hope the fruity citrus hops will complement.
Post by: beersk on April 04, 2016, 10:13:33 pm
That's interesting that it drops like that, but it doesn't seem like enough to be a factor. I'm just adding a little to the kettle to bring it down but not too much since I'm flying blind until I get a meter.
Keep in mind my mash of 5.5 dropped over 2 hours to around 5.41. 2ml in kettle and for 10.75# grist is no issue at all and dropped to 5.26.
Post by: 69franx on April 05, 2016, 11:55:00 am
Edited because I can't type
Post by: beersk on April 05, 2016, 12:34:14 pm
Hoping to knock out two .5 gallon batches this weekend. A version of WortHog's North German Pils with WLP 835 and Brulosopher's German Pils with 34/701/2 gallon batches? Damn, that's microbrewing.
Post by: Wort-H.O.G. on April 05, 2016, 01:10:12 pm
Hoping to knock out two .5 gallon batches this weekend. A version of WortHog's North German Pils with WLP 835 and Brulosopher's German Pils with 34/701/2 gallon batches? Damn, that's microbrewing.
3.5gal is what he said prior...typo ;D
Post by: 69franx on April 05, 2016, 01:12:52 pm
Post by: beersk on April 05, 2016, 02:01:48 pm
Yep, thanks Ken 3.5gI like smaller batches, for sure, but doing the long mash rests I've been doing for lagers, it really does not feel worth it to me. I plan to experiment with short mash and boil times for the small batches I do for my 2.5 gallon keg.
Post by: Wort-H.O.G. on April 05, 2016, 07:06:40 pm
Post by: klickitat jim on April 05, 2016, 07:23:05 pm
Post by: Wort-H.O.G. on April 05, 2016, 08:07:43 pm
My Session IPA (juicied with CTZ Amarillo and Eldorado) kicked last night. I'm waiting patiently for my Blatimore Stout to finish so no brewing this weekend. I have two more packs of 2352 to use up, so I've got Helles and Dunkel on the list next.just for sh*ts and giggles, and perhaps a little something different.....mash 60 min at 143F and 60 min 162-3F, PH 5.5-5.6 and then mash out. see what you can perceive vs. your normal single infusion schedule. go for kettle PH of 5.2-5.25.
Post by: Slowbrew on April 05, 2016, 10:38:24 pm
Paul
Post by: Wort-H.O.G. on April 05, 2016, 10:40:12 pm
Should I be concerned that this weekend is still January 2014? ;)Mind as well be with the cold and snow many of us are experiencing in April.
Paul
Post by: brewinhard on April 09, 2016, 06:46:34 pm
Saved some of the slurry to repitch into a modified Blatz's RIS that I am brewing on Monday.
Post by: beersk on April 09, 2016, 08:00:02 pm
Getting a bit tired of it myself being a bike commuter...Should I be concerned that this weekend is still January 2014? ;)Mind as well be with the cold and snow many of us are experiencing in April.
Paul
Brewing a Vienna lager tomorrow. 45 minute rest at 144F, 60 minute rest at 160 or so. Going to keg up a helles and use the yeast, which is 2352. Gonna call the beer Von Shtupp Vienna lager :)
Post by: Footballandhops on April 10, 2016, 09:13:25 pm
Post by: JT on April 10, 2016, 11:02:49 pm
APA: featuring Centennial, Amarillo, Simcoe and US05 yeast.
IPA: with Warrior, Cascade, Amarillo, Simcoe and Danstar Nottingham yeast.
Post by: JT on April 11, 2016, 08:43:32 pm
(http://uploads.tapatalk-cdn.com/20160411/fcb49675a7d299ed82b110eb5f59f15e.jpg)
Looking online, others have had this problem too. 3M is sending me a replacement filter and they've now started tamper wrapping their filters.
Post by: morticaixavier on April 11, 2016, 10:58:06 pm
Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.
4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.
Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.
Post by: brewinhard on April 12, 2016, 05:48:58 pm
I actually managed to get a brew day in this weekend. It's a first draft.
Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.
4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.
Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.
That sounds really interesting. Talk about traditional North American ingredients.
Post by: morticaixavier on April 12, 2016, 06:12:03 pm
I actually managed to get a brew day in this weekend. It's a first draft.
Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.
4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.
Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.
That sounds really interesting. Talk about traditional North American ingredients.
that's the idea. I love working with maple and it is a very subtle ingredient in most of the things I've had or made with it. I'm hoping in the lighter flavored base beer more of the maple character will come through.
Post by: blatz on April 12, 2016, 06:23:42 pm
Post by: beersk on April 12, 2016, 06:28:00 pm
made a dortmunder on Saturday with 835 Lager X, mostly pils, a bit of munich, smidges of carafoam and acid malt, german magnum for bitter and HM for flavor/aroma. 145df/40 158/30. could have drank the entire sample of unfermented wort. can't wait.Sorry, Paul. That's just not going to be a good beer. You didn't run your hochkurz mash long enough and high enough for your hochmash. Also, where's the carahell???
Just kidding, dude! Sounds tasty. Prost!
Post by: blatz on April 12, 2016, 06:31:00 pm
Sorry, Paul. That's just not going to be a good beer. You didn't run your hochkurz mash long enough and high enough for your hochmash. Also, where's the carahell???
Just kidding, dude! Sounds tasty. Prost!
haha - I know you're ribbing me, but is that what Bryan meant when he said 60/60? I've been doing 20-40 min at each step based on kai's recommendations, but I guess I've been doing it wrong.
funny, I did consider carahell but I figured I'd give myself a break on that one - last 3 lagers have all had it.
Post by: chumley on April 12, 2016, 07:09:33 pm
Quadruple Bogey Mai-Bock
10 gallons, OG 1.072
20 lbs. Avangard pilsner malt
10 lbs. Avangard munich malt
0.75 lbs. Weyermann Carahell
2.5 oz. Weyerman acid malt
Mash at 152°F for 2 hours
2.3 oz. Hallertau Mittelfrueh FWH
1 oz. Clusters 120 min
0.5 oz. Northern Brewer 120 min
2 oz. Tettnanger 30 min
Boil for 150 minutes. Split between yeast cakes of WY2035 American Lager and WY2352 Munich Lager II. Third pitch for each.
Next up for this weekend....I am thinking a pale ale, with Challenger for bittering and Cascade for flavor/aroma. Probably Fuller's yeast, or maybe WY1007 if my altbier is done by then.
Post by: Wort-H.O.G. on April 12, 2016, 07:59:43 pm
Post by: 69franx on April 12, 2016, 08:18:18 pm
Post by: blatz on April 12, 2016, 08:48:40 pm
Amarillo and equinox IPA with wlp007 - 95.2% pale ale malt, 4.8% carared.
very cool - I'm doing a Citra/Equinox IIPA with 96% 2row/4% carared next month. be interested to compare notes.
Post by: Wort-H.O.G. on April 12, 2016, 08:58:17 pm
Ken I don't know equinox yet, but everything else sounds great. I think I have a pound of equinox just have not used any yetSame here- maiden voyage with it.
Post by: Wort-H.O.G. on April 12, 2016, 08:59:09 pm
That sounds good also. It's my pretty standard IPA recipe- just switch hops of choice in.Amarillo and equinox IPA with wlp007 - 95.2% pale ale malt, 4.8% carared.
very cool - I'm doing a Citra/Equinox IIPA with 96% 2row/4% carared next month. be interested to compare notes.
Post by: beersk on April 12, 2016, 09:29:38 pm
I like the carahell, personally. Adds a nice malt character. Yeah, that's what Bryan was referring to with the 60/60 - 60 minutes for each rest. My brew day is still 5 hours so I'm good with that.Sorry, Paul. That's just not going to be a good beer. You didn't run your hochkurz mash long enough and high enough for your hochmash. Also, where's the carahell???
Just kidding, dude! Sounds tasty. Prost!
haha - I know you're ribbing me, but is that what Bryan meant when he said 60/60? I've been doing 20-40 min at each step based on kai's recommendations, but I guess I've been doing it wrong.
funny, I did consider carahell but I figured I'd give myself a break on that one - last 3 lagers have all had it.
Post by: HoosierBrew on April 12, 2016, 09:44:52 pm
That sounds good also. It's my pretty standard IPA recipe- just switch hops of choice in.Amarillo and equinox IPA with wlp007 - 95.2% pale ale malt, 4.8% carared.
very cool - I'm doing a Citra/Equinox IIPA with 96% 2row/4% carared next month. be interested to compare notes.
You'll love the Equinox. Really nice hop.
Post by: Wort-H.O.G. on April 12, 2016, 10:29:40 pm
Sorry, Paul. That's just not going to be a good beer. You didn't run your hochkurz mash long enough and high enough for your hochmash. Also, where's the carahell???
Just kidding, dude! Sounds tasty. Prost!
haha - I know you're ribbing me, but is that what Bryan meant when he said 60/60? I've been doing 20-40 min at each step based on kai's recommendations, but I guess I've been doing it wrong.
funny, I did consider carahell but I figured I'd give myself a break on that one - last 3 lagers have all had it.
i switched my dort up recently. mostly pils with some light 6L munich base, and then blend of carahell and caramunich I 55L
Post by: beersk on April 13, 2016, 02:31:12 am
Wait, he said his last 3 lagers had "it"...Sorry, Paul. That's just not going to be a good beer. You didn't run your hochkurz mash long enough and high enough for your hochmash. Also, where's the carahell???
Just kidding, dude! Sounds tasty. Prost!
haha - I know you're ribbing me, but is that what Bryan meant when he said 60/60? I've been doing 20-40 min at each step based on kai's recommendations, but I guess I've been doing it wrong.
funny, I did consider carahell but I figured I'd give myself a break on that one - last 3 lagers have all had it.
i switched my dort up recently. mostly pils with some light 6L munich base, and then blend of carahell and caramunich I 55L
Post by: Bob357 on April 15, 2016, 03:38:28 am
Post by: klickitat jim on April 16, 2016, 08:28:04 am
Post by: klickitat jim on April 17, 2016, 12:08:41 am
Saphir Wiener!
Post by: Wort-H.O.G. on April 18, 2016, 12:29:09 am
Switched up the Dunkel at the last min. I bumped up the bittering to 20 and added an ounce of Saphir at 10. I guess that makes it a ViennaI like it...sounds good!
Saphir Wiener!
Post by: klickitat jim on April 20, 2016, 06:00:39 am
I guess these will be mutt beers now. Some sort of bumpkin redneck Kölsch and Alt.
Oh well! Might even dry hop them just for schlitz und giggelz
Post by: brewinhard on April 20, 2016, 12:23:10 pm
sorry to hear the yeast didn't work out. That is frustrating to say the least.
Post by: klickitat jim on April 20, 2016, 08:49:46 pm
Post by: erockrph on April 20, 2016, 09:43:43 pm
This was supposed to be a big week for brewing for me, since my wife took my son to visit her parents on Spring Break and I had the house to myself every night. Unfortunately, I had to put my cat down the day they left, so my plans are all out of whack.
I am mashing in on my NE-inspired IPA right now. I was also able to try making a batch of my own Crystal malt. I used Golden Promise and ended up with something that seems like it is just a bit lighter than C-60. I'm looking forward to trying this in an upcoming amber.
Post by: klickitat jim on April 20, 2016, 09:55:09 pm
Post by: blair.streit on April 20, 2016, 10:01:47 pm
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.I guess you can't always get away with yeast abuse, but nice to know it works more often than not ;)
Post by: BrewBama on April 20, 2016, 11:08:00 pm
Post by: erockrph on April 20, 2016, 11:50:51 pm
I am planning my effort at an Old Speckled Hen this weekend.Mind sharing your recipe? I had a fresh sample on tap recently and had completely forgotten just how damn good it is.
Post by: BrewBama on April 21, 2016, 11:26:32 pm
I am planning my effort at an Old Speckled Hen this weekend.Mind sharing your recipe? I had a fresh sample on tap recently and had completely forgotten just how damn good it is.
Mind you I have not brewed this before so I cannot vouch for this recipe. However, I am looking forward to it.
Ingredients:
8 lbs Golden Promise (Simpsons) (2.0 SRM)
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM)
1 lbs Lyle's Golden Syrup (0.0 SRM)
3.0 oz Brown Sugar, Dark (50.0 SRM)
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 60 min
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 15 min
0.25 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 min
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
Mash Schedule: (4) Single Infusion, Med Full Body, Batch Sparge 154°F
Golden Syrup and sugar added at the beginning of the boil.
Post by: Footballandhops on April 21, 2016, 11:30:19 pm
Was inspired by the Founders smash golden promise and mosaic IPA that I had the other day
Post by: BrewingRover on April 21, 2016, 11:50:45 pm
Post by: erockrph on April 22, 2016, 12:33:51 am
Thanks for sharing. Keep us posted how it turns out. If I brewed it, I might be tempted to give the Notty/Windsor combo a try. I'm not a huge fan of Nottingham solo, and I don't get much "British" character from it either.I am planning my effort at an Old Speckled Hen this weekend.Mind sharing your recipe? I had a fresh sample on tap recently and had completely forgotten just how damn good it is.
Mind you I have not brewed this before so I cannot vouch for this recipe. However, I am looking forward to it.
Ingredients:
8 lbs Golden Promise (Simpsons) (2.0 SRM)
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM)
1 lbs Lyle's Golden Syrup (0.0 SRM)
3.0 oz Brown Sugar, Dark (50.0 SRM)
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 60 min
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 15 min
0.25 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 min
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
Mash Schedule: (4) Single Infusion, Med Full Body, Batch Sparge 154°F
Golden Syrup and sugar added at the beginning of the boil.
Post by: blair.streit on April 22, 2016, 12:51:13 am
90% Pils
5% white wheat
2.5% Vienna
2.5% Munich (10 lov)
Mash 149 for 90 (while I put kids to bed)
22 IBU German Tradition at 60m
Wy2656 @ 60
Post by: BrewBama on April 22, 2016, 02:13:53 pm
Thanks for sharing. Keep us posted how it turns out. If I brewed it, I might be tempted to give the Notty/Windsor combo a try. I'm not a huge fan of Nottingham solo, and I don't get much "British" character from it either.I am planning my effort at an Old Speckled Hen this weekend.Mind sharing your recipe? I had a fresh sample on tap recently and had completely forgotten just how damn good it is.
Mind you I have not brewed this before so I cannot vouch for this recipe. However, I am looking forward to it.
Ingredients:
8 lbs Golden Promise (Simpsons) (2.0 SRM)
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM)
1 lbs Lyle's Golden Syrup (0.0 SRM)
3.0 oz Brown Sugar, Dark (50.0 SRM)
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 60 min
0.50 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 15 min
0.25 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 5 min
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
Mash Schedule: (4) Single Infusion, Med Full Body, Batch Sparge 154°F
Golden Syrup and sugar added at the beginning of the boil.
Not a bad idea. I have some Windsor on hand so I may give that a go today. Also, after review of the original recipe and re-converting from kg to lbs, I decided to add another lb of base malt.
Post by: westcoastbrew on April 22, 2016, 11:16:37 pm
Post by: beersk on April 24, 2016, 06:54:39 pm
I just finished up brewing a German Pilsner with 95% Best Heidelberg, 5% Carahell, Magnum FWH at 70, Mittelfruh at 55, 25, and 5 to about 38 IBU. Wy2352, fermenting at 50F.
Prost!
Post by: jeffy on April 24, 2016, 07:20:40 pm
Post by: brewinhard on April 24, 2016, 07:35:55 pm
I brewed a CAP yesterday with 80% Rahr 6-row and 20% Quaker Grits. I did a cereal mash and used Clusters for bittering, Sterling for first wort hops and German Hallertauer at knock out. It seems to be fermenting nicely with half the batch on 2308 and half on 34/70.
My last CAP with 2308 came out great. A bit strong at 6.2%, but I'm not complaining. I think the 3# of flaked maize provided me with better efficiency than expected.
Post by: jeffy on April 24, 2016, 07:57:51 pm
My brew was also a bit more efficient than usual. It measured 1.060, but was a half gallon short of 10 gallons. I have been trying lately to actually measure the amount of water needed for the entire brew and I was short a little bit.I brewed a CAP yesterday with 80% Rahr 6-row and 20% Quaker Grits. I did a cereal mash and used Clusters for bittering, Sterling for first wort hops and German Hallertauer at knock out. It seems to be fermenting nicely with half the batch on 2308 and half on 34/70.
My last CAP with 2308 came out great. A bit strong at 6.2%, but I'm not complaining. I think the 3# of flaked maize provided me with better efficiency than expected.
The run-off was really slow, almost stuck, but since I had the time I just waited patiently (for the most part). At least there was very little cursing involved.
Post by: brewsumore on April 25, 2016, 04:47:54 am
Summer Tex-Kolsch time for me:
90% Pils
5% white wheat
2.5% Vienna
2.5% Munich (10 lov)
Mash 149 for 90 (while I put kids to bed)
22 IBU German Tradition at 60m
Wy2656 @ 60
I brewed a pretty similar kolsch today:
83% pils
11% white wheat malt
6% vienna
"Yellow Full" profile in Bru'n Water (50% RO water / 50% tap water)
Mash 150F for 90 min (I mowed the lawn during the mash)
25 IBU Hallertau Mittelfruh @ 60 min
K-97 re-hydrated and pitched at 60 and will let rise to 63F
1.048 anticipated OG, 1.046 actual OG (80% brewhouse efficiency)
My first kolsch.
Last weekend I brewed a Mandarina Pale Ale
Post by: crynski on April 25, 2016, 09:36:37 am
Sent from my XT1254 using Tapatalk
Post by: morticaixavier on April 26, 2016, 01:45:26 pm
I brewed a CAP yesterday with 80% Rahr 6-row and 20% Quaker Grits. I did a cereal mash and used Clusters for bittering, Sterling for first wort hops and German Hallertauer at knock out. It seems to be fermenting nicely with half the batch on 2308 and half on 34/70.
My last CAP with 2308 came out great. A bit strong at 6.2%, but I'm not complaining. I think the 3# of flaked maize provided me with better efficiency than expected.
It was tasty.
Post by: 69franx on April 26, 2016, 01:47:53 pm
Post by: blair.streit on April 26, 2016, 02:31:54 pm
Have the day to myself on Sunday and am planning on 2 3.5g batches. Following Ken's "original" recipe and a revised one for his North German Pilsner. I now have a second burner, and plan on trying to run both batches at roughly the same time. Fingers crossedDay to yourself -- nice. Enjoy it!
What burner did you get? I've been looking to add a second and wanted to review some different threads/experiences around some of the homebrew-specific ones. I'm using a Bayou Classic currently (don't remember the model). I like the burner fine, but the stand leaves me wanting a little.
Post by: 69franx on April 26, 2016, 04:55:31 pm
Post by: Iliff Ave on April 29, 2016, 07:57:18 pm
Nothing for me but hoping to do a double batch session next Friday of Vienna Lager and an ESBish sort of thing. Never attempted 2 batches in one day so it should be interesting.
Post by: blair.streit on April 29, 2016, 08:12:46 pm
Hoping to do a double batch session next Friday of Vienna Lager and an ESBish sort of thing. Never attempted 2 batches in one day so it should be interesting.What's your ESB-ish sort of thing? I'm interested in something that falls into that space near ESB and American Amber where crisp hop flavor/aroma meets crystal maltiness.
As for the two batches in one day -- I set out to do that a few weeks ago. Usually I feel pretty tireless when brewing, but for some reason that day I realized about halfway through the boil that I wasn't going to make it to the second batch. Unfortunately the grain is still sitting in my closet....
Post by: blatz on April 29, 2016, 08:36:46 pm
Post by: Iliff Ave on April 29, 2016, 09:26:23 pm
Hoping to do a double batch session next Friday of Vienna Lager and an ESBish sort of thing. Never attempted 2 batches in one day so it should be interesting.What's your ESB-ish sort of thing? I'm interested in something that falls into that space near ESB and American Amber where crisp hop flavor/aroma meets crystal maltiness.
As for the two batches in one day -- I set out to do that a few weeks ago. Usually I feel pretty tireless when brewing, but for some reason that day I realized about halfway through the boil that I wasn't going to make it to the second batch. Unfortunately the grain is still sitting in my closet....
83.3% golden promise
9.5% munich 6L
3.6% uk crystal 45
3.6% simpson's double roasted crystal
~43 IBU
Magnum bittering
EKG/Palisade @ 20 min
EKG/Fuggles @ 5 min
EKG/Palisade dry hop
deciding between US05 and S04 depending on how "English" I want to make it.
As far as two batches in one day, I would prefer not do it but I have beer fest on Saturday, Mother's Day on Sunday and I have to get these guys ready for a tasting in June.
Post by: Deaner on April 29, 2016, 10:41:02 pm
11lbs german 2 row pale ale
1lb Caramel 40L
5 grated raw potatoes
1oz centennial 60 min
1oz centennial 15 min
2oz centennial 5 min
Going to dry hop 1 oz citra
Post by: blair.streit on April 29, 2016, 10:57:32 pm
83.3% golden promiseNice. I need to study this some more but sounds really good and kind of in the neighborhood of what I'm imagining for my next foray into this space.
9.5% munich 6L
3.6% uk crystal 45
3.6% simpson's double roasted crystal
~43 IBU
Magnum bittering
EKG/Palisade @ 20 min
EKG/Fuggles @ 5 min
EKG/Palisade dry hop
deciding between US05 and S04 depending on how "English" I want to make it.
As far as two batches in one day, I would prefer not do it but I have beer fest on Saturday, Mother's Day on Sunday and I have to get these guys ready for a tasting in June.Totally doable -- just be thoughtful about it. Plenty of coffee and don't do unnecessary work. I tend to have a cleaning "ritual" after my brew day is complete, but when I started thinking about how that would change if I did two brews back to back it would be quite different (and a lot more efficient in some ways).
Post by: klickitat jim on April 30, 2016, 04:42:59 pm
Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Post by: erockrph on April 30, 2016, 07:48:49 pm
Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Post by: klickitat jim on April 30, 2016, 07:52:38 pm
True! I suspect that this would have been fine without the 1056. I'm getting no ale fruity esters at all. They are still a little sulphury but not more than normal at this stage.Just about to dry hop my IPA myself. Having a viable plan B has saved many a brewday when it hits the fan...Occasionally we're going to run into some kind of problem. When its a total anomaly we just have to pick it up and move on. I'm just impressed that the wort was perfectly fine after 3 days. They might not be beers that I was shooting for, but I learned that my post boil sanitation is great, and I learned not to trust a 5 month old smack pack.The helles is at 1.008 and the vienna at 1.010. Both smelling/tasting miraculously lager-like. I'll bet this was just a crazy long lag is all.
Post by: HoosierBrew on April 30, 2016, 08:01:34 pm
Having a viable plan B has saved many a brewday when it hits the fan...
No joke. Keeping a good supply of ingredients on hand has saved my butt quite a few times.
Post by: brewinhard on April 30, 2016, 09:55:42 pm
Having a viable plan B has saved many a brewday when it hits the fan...
No joke. Keeping a good supply of ingredients on hand has saved my butt quite a few times.
Especially that packet of dry yeast. Good to have on hand when needed.
Post by: tommymorris on May 01, 2016, 09:33:46 pm
50/50 White Wheat and Rahr 2-row.
CTZ FWH and Cascade/Amarillo steeped and dry hopped. WY1010 yeast.
Any suggestions on fermentation temp? I am waiting to pitch until tomorrow morning.
Post by: HoosierBrew on May 06, 2016, 09:59:30 pm
Post by: Stevie on May 06, 2016, 10:07:19 pm
The plywood is held on by construction brackets that hook over the railing. This makes it temporary. I need to notch the corners to fit around the detailing. Going to staple some grain bags to them when I get some empties. Construction across the street coupled with the 15mph "breeze" is making everything dusty. I'm going to need to sanitize my fermenter in the kitchen and bring it out with foil over the opening.
(http://uploads.tapatalk-cdn.com/20160506/08659cc16afe2967740ae52a4ca8bfe1.jpg)
Post by: hopfenundmalz on May 07, 2016, 12:50:55 am
Post by: klickitat jim on May 07, 2016, 02:28:36 am
BJCP written exam on Saturday.Good luck!
Post by: BrewBama on May 07, 2016, 04:26:39 pm
Post by: HoosierBrew on May 07, 2016, 04:58:33 pm
Brewing a kolsch tomorrow. 76% Pils, 19% Kolsch malt, 5% chit. WY 2565. Since I'm not low O2 brewing it probably won't have 'it' but it never lasts long here, so there's that. :)
Finished a couple points high on OG for the kolsch, but otherwise a very smooth brew day. Tried out my new submersible water pump in a bucket of ice water to cool the last few degrees. Got me from 80F to 60F in well under 10 minutes. Think I'll try it out on a lager soon vs just leaving the fermenter to cool in the fridge all night.
Edit - Really like the smell and flavor of the kolsch malt. Pretty sure I'll be buying more.
Post by: BrewBama on May 07, 2016, 05:25:22 pm
Tried out my new submersible water pump in a bucket of ice water to cool the last few degrees. Got me from 80F to 60F in well under 10 minutes. Think I'll try it out on a lager soon vs just leaving the fermenter to cool in the fridge all night.
I have to do something life that. I get it as low as I can with an immersion chiller but I end up putting the fermenter in the fridge until I am ready to pitch lager yeast.
Post by: HoosierBrew on May 07, 2016, 05:44:40 pm
Tried out my new submersible water pump in a bucket of ice water to cool the last few degrees. Got me from 80F to 60F in well under 10 minutes. Think I'll try it out on a lager soon vs just leaving the fermenter to cool in the fridge all night.
I have to do something life that. I get it as low as I can with an immersion chiller but I end up putting the fermenter in the fridge until I am ready to pitch lager yeast.
Yeah, I know a couple brewers who finish cooling with pumps in ice water. My sanitation (like most here) is good enough to sit the bucket in the fridge and be just fine. I just don't like having to. This worked really well. This is the one I bought. No need for one bigger than 1/4 hp : http://www.amazon.com/Superior-Pump-91250-Thermoplastic-Submersible/dp/B000X05G1A/ref=sr_1_1?ie=UTF8&qid=1462642979&sr=8-1&keywords=1+4+hp+submersible+pump
Post by: klickitat jim on May 07, 2016, 06:00:15 pm
Post by: HoosierBrew on May 07, 2016, 06:07:52 pm
I'm going to try something fun on my next brew day, a summer pils. Using a german pils as a base, but about 25 ibus of sorachi ace at 60, then 15 grams sorachi and 30 grams crystal at 170F for 15. Looking for something lager, something off the reservation, something thirst quenching and bright but full of flavor. Might even dry hop it.
Sounds good and summery. Lemony, too. Gonna do a pils soon,too.
Post by: erockrph on May 07, 2016, 07:02:50 pm
Yep, it's fast approaching lager drinking season. I have a Vienna on deck with some local malt that Pete hooked me up with in the swap.I'm going to try something fun on my next brew day, a summer pils. Using a german pils as a base, but about 25 ibus of sorachi ace at 60, then 15 grams sorachi and 30 grams crystal at 170F for 15. Looking for something lager, something off the reservation, something thirst quenching and bright but full of flavor. Might even dry hop it.Sounds good and summery. Lemony, too. Gonna do a pils soon,too.
Jim, I'm interested to hear how the Sorachi works out for you in the Pils. I don't use it much, but now that I'm growing some I'll be using it a bit more often (hopefully).
Post by: blair.streit on May 07, 2016, 07:47:34 pm
Yeah, I do it this way too. Cheap sump pump from Lowe's works well. Definitely makes my lager chilling faster.Tried out my new submersible water pump in a bucket of ice water to cool the last few degrees. Got me from 80F to 60F in well under 10 minutes. Think I'll try it out on a lager soon vs just leaving the fermenter to cool in the fridge all night.
I have to do something life that. I get it as low as I can with an immersion chiller but I end up putting the fermenter in the fridge until I am ready to pitch lager yeast.
Yeah, I know a couple brewers who finish cooling with pumps in ice water. My sanitation (like most here) is good enough to sit the bucket in the fridge and be just fine. I just don't like having to. This worked really well. This is the one I bought. No need for one bigger than 1/4 hp : http://www.amazon.com/Superior-Pump-91250-Thermoplastic-Submersible/dp/B000X05G1A/ref=sr_1_1?ie=UTF8&qid=1462642979&sr=8-1&keywords=1+4+hp+submersible+pump
Post by: HoosierBrew on May 07, 2016, 08:08:13 pm
Yeah, I do it this way too. Cheap sump pump from Lowe's works well. Definitely makes my lager chilling faster.
Yeah, kicking myself for waiting so long.
Post by: brewsumore on May 07, 2016, 08:14:57 pm
Yeah, I know a couple brewers who finish cooling with pumps in ice water. My sanitation (like most here) is good enough to sit the bucket in the fridge and be just fine. I just don't like having to. This worked really well. This is the one I bought. No need for one bigger than 1/4 hp : http://www.amazon.com/Superior-Pump-91250-Thermoplastic-Submersible/dp/B000X05G1A/ref=sr_1_1?ie=UTF8&qid=1462642979&sr=8-1&keywords=1+4+hp+submersible+pump
Sounds great, just ordered one. It helps to let someone else research a good product. Thanks. ;D
Post by: brewsumore on May 07, 2016, 08:16:21 pm
BJCP written exam on Saturday.
I hope this went well today Jeff!!!!
Post by: jeffy on May 07, 2016, 08:44:51 pm
The best advice when taking the written test is "make sure you get the questions that you have completely mastered". It was my third try when that happened. I hope you nailed it, Jeff.BJCP written exam on Saturday.
I hope this went well today Jeff!!!!
Post by: klickitat jim on May 07, 2016, 10:13:37 pm
Will do. First try for me with bothYep, it's fast approaching lager drinking season. I have a Vienna on deck with some local malt that Pete hooked me up with in the swap.I'm going to try something fun on my next brew day, a summer pils. Using a german pils as a base, but about 25 ibus of sorachi ace at 60, then 15 grams sorachi and 30 grams crystal at 170F for 15. Looking for something lager, something off the reservation, something thirst quenching and bright but full of flavor. Might even dry hop it.Sounds good and summery. Lemony, too. Gonna do a pils soon,too.
Jim, I'm interested to hear how the Sorachi works out for you in the Pils. I don't use it much, but now that I'm growing some I'll be using it a bit more often (hopefully).
Post by: beersk on May 08, 2016, 01:45:41 am
Post by: hopfenundmalz on May 08, 2016, 02:06:07 am
Post by: klickitat jim on May 08, 2016, 02:47:22 am
Post by: hopfenundmalz on May 08, 2016, 11:48:07 am
In the compare styles or recipe?In the style comparison question. There were two style comparison questions, the recipe, and two more technical questions.
The one that I had read, but skipped over when doing the last day review was Australian Sparkling Ale. Once I started filling out the question, much of it came back to me.
I had looked at the new Czech styles, Kellerbier, the Stouts, and so on. So... Study the guidelines, study the guidelines, study the guidelines.
Post by: klickitat jim on May 08, 2016, 01:19:39 pm
I'm chipping away at it. I'm on 3 judging test lists for retesting. Aiming at taking the written next year sometimeIn the compare styles or recipe?In the style comparison question. There were two style comparison questions, the recipe, and two more technical questions.
The one that I had read, but skipped over when doing the last day review was Australian Sparkling Ale. Once I started filling out the question, much of it came back to me.
I had looked at the new Czech styles, Kellerbier, the Stouts, and so on. So... Study the guidelines, study the guidelines, study the guidelines.
Post by: klickitat jim on May 08, 2016, 01:19:51 pm
I'm chipping away at it. I'm on 3 judging test lists for retesting. Aiming at taking the written next year sometimeIn the compare styles or recipe?In the style comparison question. There were two style comparison questions, the recipe, and two more technical questions.
The one that I had read, but skipped over when doing the last day review was Australian Sparkling Ale. Once I started filling out the question, much of it came back to me.
I had looked at the new Czech styles, Kellerbier, the Stouts, and so on. So... Study the guidelines, study the guidelines, study the guidelines.
Post by: Wort-H.O.G. on May 16, 2016, 11:22:55 pm
Post by: jmitchell3 on May 17, 2016, 12:42:15 am
BJCP written exam on Saturday.
Doing the tasting exam sat.
Post by: brewinhard on May 17, 2016, 05:00:43 pm
DIPA on schedule for this weekend. using 007 and targeting 1.070ish with FG of 1.10ish. azacca 100%.
Yum. Now you got me wanting to brew one up. I have tons of leftover hops that need to be used up. What's your grist look like?
Post by: Wort-H.O.G. on May 17, 2016, 05:15:41 pm
Sent from my iPhone using Tapatalk
Post by: tommymorris on May 17, 2016, 09:31:42 pm
1046 OG
100% Briess Brewer's Malt
20 IBU Warrior @ 60
WLP838
I did a similar beer with Patagonia Extra Pale malt. It was delicious.
Briess Brewer's malt gets a lot of flack for tasting boring. I have used it many times in more complex brews but can't say what the Brewer's malt did or didn't contribute. Hence this brew.
Post by: erockrph on May 18, 2016, 01:53:38 pm
2.5 gallon batch
1.052 OG
4 lb Vienna
0.5 lb Biscuit Wheat
3 oz Chocolate Wheat
25 IBU Motueka @ 60 min
1/2 oz Motueka whirlpool @120F x 60 minutes
W34/70 yeast
Post by: klickitat jim on May 19, 2016, 04:01:09 pm
Ignored these for 21 days. The GHE finished at 1.011 as expected. The summer pils finished at 1.005! That was 90% best pils and 10% carahell mashed at 148f for 90. Don't fear the carahell!
Just dry hopped the summer pils, crash regimen begins in a couple days. Keg them up Tuesday
Post by: brewinhard on May 19, 2016, 04:01:15 pm
2-row with up to 8% carared.
Sent from my iPhone using Tapatalk
Cool.
Post by: beersk on May 19, 2016, 09:59:46 pm
Post by: HoosierBrew on May 20, 2016, 01:35:39 am
Post by: pete b on May 20, 2016, 02:09:56 am
Tomorrow's plan: brew an American IPA, nap, go to Treehouse Brewing and buy as much as they let me, have a nice dinner out with my girlfriend, come home and try a beer or two and chill.
Post by: Footballandhops on May 20, 2016, 09:34:01 am
I'm taking tomorrow (Friday) off for a brew day then tending to the garden, orchard, and hop yard over the weekend proper.
Tomorrow's plan: brew an American IPA, nap, go to Treehouse Brewing and buy as much as they let me, have a nice dinner out with my girlfriend, come home and try a beer or two and chill.
That sounds like a pretty damn good weekend
Post by: pete b on May 20, 2016, 01:10:52 pm
Yep. Add to that the fact that I picked a great day to play hooky: sunny and 75 degrees. We're going for a hike after I brew, before the nap. Putting supers on the hive today too.I'm taking tomorrow (Friday) off for a brew day then tending to the garden, orchard, and hop yard over the weekend proper.
Tomorrow's plan: brew an American IPA, nap, go to Treehouse Brewing and buy as much as they let me, have a nice dinner out with my girlfriend, come home and try a beer or two and chill.
That sounds like a pretty damn good weekend
Post by: Iliff Ave on May 20, 2016, 02:19:13 pm
48.1% Pilsner
38.4% Wheat
7.7% Flaked Oats
3.9% Honey
1.3% Molasses
1.068
K97
Post by: tommymorris on May 20, 2016, 02:58:27 pm
Haven't brewed a relatively higher gravity beer in a while so I am trying to squeeze in a Kottbusser inspired beer fashioned after Grimm Brothers Snow Drop.I finally came to the conclusion I don't like K97 at least not for beers that need to be clean flavored. I made a blonde ale with k97 that had a mild spicy phenolic flavor that really came through after a couple weeks lagering in the keg. I concluded that spicy taste would be fine for wheat beers and maybe other more complex brews, but, the blonde didn't have any other dominate flavor ingredient so the spice/phenol was the dominate flavor.
48.1% Pilsner
38.4% Wheat
7.7% Flaked Oats
3.9% Honey
1.3% Molasses
1.068
K97
Post by: Iliff Ave on May 20, 2016, 03:04:05 pm
Haven't brewed a relatively higher gravity beer in a while so I am trying to squeeze in a Kottbusser inspired beer fashioned after Grimm Brothers Snow Drop.I finally came to the conclusion I don't like K97 at least not for beers that need to be clean flavored. I made a blonde ale with k97 that had a mild spicy phenolic flavor that really came through after a couple weeks lagering in the keg. I concluded that spicy taste would be fine for wheat beers and maybe other more complex brews, but, the blonde didn't have any other dominate flavor ingredient so the spice/phenol was the dominate flavor.
48.1% Pilsner
38.4% Wheat
7.7% Flaked Oats
3.9% Honey
1.3% Molasses
1.068
K97
Interesting. I haven't noticed that yet but have not really tried it in cleaner beer styles. In the beers I have used it in I couldn't detect much of a difference between it and US05 other than maybe a bit more mouthfeel since it attenuates less for me. What temps do you run it at? I think I am normally around 62F.
Post by: 69franx on May 20, 2016, 03:16:50 pm
Post by: denny on May 20, 2016, 03:26:29 pm
Post by: blair.streit on May 20, 2016, 03:33:08 pm
On the upside, this mistake did finally prompt me to put a paper calendar in my brewing binder and pencil in the schedule. I was doing this on the computer before, but for me there's something about a paper-based calendar that is so much more effective for long-term planning.
Post by: HoosierBrew on May 20, 2016, 03:34:36 pm
2 3.5g batches planned for Saturday: first is a dortmunder recipe from Hoosierbrew Jon and the second is a Pilsner recipe from Brulosopher. Both will be second pitches of WLP835. Just bottled the first 2 batches with that yesterday: 2 different versions of WortHog's North German Pilsner. Final batches with 835 will be another Pilsner(Bluesman's from the wiki on here), a traditional Bock, and finally a Doppelbock from Denny. No thoughts on the 835 yet, but the samples from first batches were tasty and crystal clear after 18 days total in primary, including a 6 day rest at 65ish.
Sounds good, Frank. Curious to see how you like the Dort!
Post by: 69franx on May 20, 2016, 03:50:24 pm
Post by: Joe Sr. on May 20, 2016, 03:55:51 pm
I brewed back to back batches of German pils this week to test Brewtan B. The next batch will be #500 and I'm trying to decide when that's gonna happen.
Some day, I'm going to try to count my batches. But there are so many that pre-date my record keeping I'll never know for sure.
If luck is with me, I'll skip out early today and brew a wheat beer and maybe a stout. The yeasts are ready, the ingredients are there, but time is fleeting.
Post by: 69franx on May 20, 2016, 06:59:15 pm
Post by: Joe Sr. on May 20, 2016, 07:06:08 pm
Joe, maybe you should do the time warp if time is fleeting
Not for very much longer.
Post by: 69franx on May 20, 2016, 07:07:13 pm
Post by: narcout on May 20, 2016, 10:11:48 pm
Otherwise, I'm going to try a low oxygen mini-mash experiment.
Post by: Wort-H.O.G. on May 20, 2016, 10:59:38 pm
Sent from my iPhone using Tapatalk
Post by: pete b on May 20, 2016, 11:05:43 pm
Bad week: slipped on laundry on basement stairs and fell 4 stairs to bottom. Dislocated two ribs and put my rib cage out of alignment as well as my upper back. So painkillers , ice and taking it easy so no brew for me this weekend.Ouch! I hope you heal fast Ken.
Sent from my iPhone using Tapatalk
Post by: HoosierBrew on May 20, 2016, 11:20:32 pm
Bad week: slipped on laundry on basement stairs and fell 4 stairs to