Homebrewers Association | AHA Forum
General Category => General Homebrew Discussion => Topic started by: dbeechum on December 02, 2009, 07:17:26 PM
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Rollover Beethoven!
I'll start us off.. I think I'm going to brew a Pecan Smoked Maple Wee Heavy
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Pecan Smoked Maple Wee Heavy????? Dude, you are sick....;)
No brewing for me for the next couple weeks....I'm on a 7 day a week work schedule for holiday shows.
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Must be a smokin' weekend coming up. I have a Smoked Robust Porter on the drawing board. Mash in at 8:00AM Saturday. I smoked 5 lbs. of Golden Promise with Alder Wood a couple weeks ago. Only doing a 5 gallon batch 'cause it's sort of an experiment. 1st time smoking my own.
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Robust Porter Sunday.
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Must be a smokin' weekend coming up.
Must be.. I'm trying to get another entry ready for the upcoming Doug King Memorial Competition. This year we're adding a custom smoked malt category for people to enter. Entries due Jan 9th! :)
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I'm brewing my very 1st beer ever tonight. a Honey Blonde. Yes, it's just a kit I got from Austin Homebrew's website, but man am I excited. I helped a friend with a Pumpkin Ale last week to help get my beginner's bearings all straight.
I'll start my next one after I've transferred this to the secondary. I'm really excited about my next one, which will be a bigger beer, but thought a honey blonde would be a nice start.
It is natural for me to not really be concerned about work today since I'm so antsy right? ;)
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Going to try and brew up a witbier and possibly a pils on Sat and Sun.
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Scottish 60 on Sunday.
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It is natural for me to not really be concerned about work today since I'm so antsy right? ;)
Oh you betcha! When I get the bug going, all I can hear is the buzzing.
And congrats on getting your first brew together!
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thanks! my girlfriend got the equipment for me as an early christmas present...she doesn't drink beer :-[, but at least she knows that I like good beer.
Though I already have a kegerator and a single corny, I've decided to bottle my first batch just so I know the time it takes and the method. Pay a little respect to those who came before me that didn't have all this technology of homebrew in kegs.
I'll be ready to post in "what's brewin' for the week of 12/13.
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We are going to be brewing two batches on Saturday. My wife will be making an Oatmeal Stout and I will be making a Red Ale. The hops for the Red Ale will be Northern Brewer for bittering, Galaxy for flavor, and Nelson Sauvin for aroma.
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Nuthin' doin' this week after last. Trying now to decide what to brew for next year's TN Brewfest. Thinking of a whole series of Classic Clones but still mulling.
In the mean time, pondering the Tommyknocker Imperial Nut Brown for an acquaintance who goes bonkers over their product. The recipe calls for maple syrup, but not sure which kind to use. ???
Drew, what are you using in that Wee Heavy?
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I brewed an IPA with Columbus hops and a pale ale...
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Drew, what are you using in that Wee Heavy?
Haven't completely decided... definitely some MO, some mid grade English Crystal, maybe some pale chocolate and then to give the smoke kick a dose of my friend Beanie's custom smoked malt that he handed out 60+ pounds of to everyone in the club.
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Tis the season for my Coffee Stout. Was going to brew it up today, but forgot to cold soak the grains. So now it's on the schedule for Thursday!
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I have a Belgian Barleywine just into the fermenter, and I hope to add an ESB this weekend.
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Brewing an Old Ale I never got around to a couple weeks ago.
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Got my strike water going right now and am going to brew an Octoberfest, it is windy and 32 degrees outside, what a great day to brew. ;D
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Just pitched the yeast in a 5 gallon batch of an IPA yesterday. Bubbling away as expected ;D
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Brewed 6 gallons of an Octoberfest and pitching 2 different yeasts, 1 carboy with 3 gallons of wort has S-23 saflager and the other carboy of 3 gallons of wort has a partial Cal Lager yeast cake, just to see what each yeast does.
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If the starter proves viable (slurry looks good, but haven't tested attenuation and it's an old pack), then a smoked porter tomorrow and hopefully a barley wine to age for next year on Monday or Tuesday.
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I have a Belgian Barleywine just into the fermenter, and I hope to add an ESB this weekend.
Belgian Barleywine? Mind posting the recipe?
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I have a Belgian Barleywine just into the fermenter, and I hope to add an ESB this weekend.
Belgian Barleywine? Mind posting the recipe?
Kind of curious about that myself.
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I just brewed my first lager, an Oktoberfest. However, my hydrometer broke, so I am not sure if what I have will be an Oktoberfest or a Vienna Lager. I've been getting 80-83% efficiency the last 5 brews (I should add that my past 5-10 brews have produced far, far better beer than my previous 2+ years of brewing, thanks in no small part to this and other forums), so I built a recipe that would be an Oktoberfest from 78-84% and would be a Vienna Lager from 70-78... whatever it is, I just hope it's delicious. I put a lot of effort into this one, even customizing my water to be similar to Munich water. Also, I ended up with almost 9 gal of sweet wort, so I did a 110 min boil to get the volume down to 5.5 gal. I didn't notice any activity this morning, but the fermometer reads that the carboy is at 48F. in about 10 days when I transfer, I will be lagering this beside last month's altbier and probably taking a 2-month break from brewing.
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I just brewed my first lager, an Oktoberfest. However, my hydrometer broke, so I am not sure if what I have will be an Oktoberfest or a Vienna Lager. I've been getting 80-83% efficiency the last 5 brews (I should add that my past 5-10 brews have produced far, far better beer than my previous 2+ years of brewing, thanks in no small part to this and other forums), so I built a recipe that would be an Oktoberfest from 78-84% and would be a Vienna Lager from 70-78... whatever it is, I just hope it's delicious. I put a lot of effort into this one, even customizing my water to be similar to Munich water. Also, I ended up with almost 9 gal of sweet wort, so I did a 110 min boil to get the volume down to 5.5 gal. I didn't notice any activity this morning, but the fermometer reads that the carboy is at 48F. in about 10 days when I transfer, I will be lagering this beside last month's altbier and probably taking a 2-month break from brewing.
awesome man. but FWIW, subtle grist changes are more what makes vienna distinct from oktoberfest, not just gravity. vienna is typically all or mostly all vienna, whereas fest is usually base of vienna with munich and pils added.
no brewing this weekend, but we're doing a club brew next weekend - 70 gal in two days!
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I knocked out a smallish Saison based off of the Farmhouse Ales' recipe for a classic Saison today, and am off to judge the Palmetto Brewer's Competition in the morning down in Columbia, SC. I guess it is fitting that I get to judge Belgian & French Ales in the morning considering I brewed a Saison today.
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I am thinking of doing a home smoked Cherry wood Porter with the Denny's yeast.
On the other hand, it is suddenly cold enough to brew a Pilsner! I use temp control on the fermenter, in the big fridge called the garage.
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I have a Belgian Barleywine just into the fermenter, and I hope to add an ESB this weekend.
Belgian Barleywine? Mind posting the recipe?
Sure, but it's a brand new, never-before brewed recipe, so I don't know how it will turn out. It's just something I've wanted to do for a while, and I had a nice big slurry of White Labs 575 Belgian Blend, so I figured it was time. My inspiration was Scaldis, but I made no attempt to make a clone. The recipe is just my own ideas. The recipe for 5.5 gallons:
7' Belgian Pale, 6' Belgian Pils, 3.5' Briess 6-row pale, 1/2' Caravienne, 1/2' Aromatic, mash at 149° for 90 minutes. 2' clear candi sugar added, boil 90 minutes. 1.5 oz. Styrian Goldings pellets (5.2 aa) for 70 min., 1 oz Sterling whole (8.7 aa) each for 15, 5, and at knockout. Pitched the yeast at 62°, fermenter rose to 70° before starting to drop off. Over 1/2 gallon blew off in the first 18 hours (wow!). OG 1.106, FG TBD, calculated 42 ibu's.
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I am brewing Bohemian Pilsner.
I wanted to brew October fest but my German yeast took a runer.
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Denny's RIPA on Tuesday after work. I'm toying with mashing in before work but my guess is I won't be that organized in the morning.
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:) I planned on getting up at 5am....but it took me all day to finish.
Just now
ready to pitch my version of Dennys RIPA...All homegrown hops ;D
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I brewed up an ordinary bitter on Saturday. I need a session beer to take a break between all the holiday ales out there. Unfortunately the brew room temperature crashed Saturday night (55F) and the 1028 yeast went to sleep. I moved the carboy closer to the chimney and it's now bubbling away. Life is good.
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Czar Willie's Imperial Oatmeal Stout - basically a revved up version of my Weak-Kneed Willie's Oatmeal Stout. Need to pick up my share of Denny's BVIP from bluesman too.
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subtle grist changes are more what makes vienna distinct from oktoberfest, not just gravity. vienna is typically all or mostly all vienna, whereas fest is usually base of vienna with munich and pils added.
no brewing this weekend, but we're doing a club brew next weekend - 70 gal in two days!
I have little experience with Vienna lagers, other than occasionally having a Negra Modelo or a Bohemia at a taqueria in San Francisco's Mission District that serves alcohol illegally after 2 am. I actually went to summer school in Vienna when I was 16 and only ever drank Pilsner there (along with tequila shots Wiener-style, with cinnamon-sprinkled Orange Slices rather than salt and lime).
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Ordinary Bitter - can't decide on volume though 15 or 30 gallons.
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Mashed in on an ESB
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25 gallons of what turned out to be Best bitter - over shot my gravity a bit.
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On Monday (playin hooky) I am brewing a partigyle American Barleywine and ESB (with the second runnings). Then, after that an Old Ale.
Should be a long and exciting day!
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On Monday (playin hooky) I am brewing a partigyle American Barleywine and ESB (with the second runnings). Then, after that an Old Ale.
Should be a long and exciting day!
You're going to be pooped! ;D
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NOTHING
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You're going to be pooped! ;D
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certainly am, I kinda think I am crazy but you know what they say - long day brewing is better than a long day working!
have to bang all these out while I have the ferm space as I have a lot of extracurricular brews coming up in early Jan.
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you know what they say - long day brewing is better than a long day working!
AMEN to that!!! Wish I could help ya. I love to do partigyles! Regular brew days just seem, well, routine in comparison. :o
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Another batch of German pils on top of the yeast from the one I brewed 3 weeks ago. Gotta crank out those lagers while it's cold.
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You're going to be pooped! ;D
pooped is an understatement - started at 8am yesterday morning - all the equipment was put away and wort aerated and pitched at 8:15pm. couple of house chores, a quick sandwich and I hit the showers, then bed. If you ever dream of opening a brewery, do what I just did first!
Fell short on the gravity of the old ale cause I accidentally added a half gal too much to the sparge and was too tired and too late to boil another half hour.
Quick peek at the fermenters this morning before work - everything (barleywine, ESB, Old Ale) is rocking away at 64df. Life is good.
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Well done blatz! My last partigyle about took me out. I couldn't imagine throwing another brew in just for good measure!! ;D
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Two would do me in. Three would be impossible. Maybe when the kids are grown.
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I hope to brew the pils I couldn't brew last weekend when my water pipes were frozen!
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There's a chance I may brew a Wee Heavy on Sunday. Fingers crossed. 8)
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I hope to brew the pils I couldn't brew last weekend when my water pipes were frozen!
hmmm... never had that problem Denny. It was 72df yesterday when I brewed ;D
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Did I ever tell you that I hate you? ;)
We had a solid week where the temp never got above 30, and was in single digits at night. That's pretty weird around here. Fortunately, it's back in the 50s and raining again!
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Brewing 10 gallons of Schwarzbier on Saturday. Started stepping up the Wyeast 2308 last Saturday. Should have plenty of yeast to pitch.
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I hope to brew the pils I couldn't brew last weekend when my water pipes were frozen!
Should make for some pretty fast chilling this time of year.