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Author Topic: Today’s brew  (Read 15252 times)

Offline Andy Farke

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Re: Today’s brew
« Reply #225 on: April 02, 2024, 09:52:42 pm »
Tonight I brewed a Berliner Weisse-esque beer, 50% wheat malt and 50% pilsner to hit around 1.034, pitched with Philly Sour. in a day or two, I'm going to add 2.5 lb of pineapple guava (frozen and pasteurized). We have a tree in our yard, and it's ridiculously tasty, and it seems like a nice accent for a sour beer.
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Offline purduekenn

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Re: Today’s brew
« Reply #226 on: April 03, 2024, 02:24:57 pm »
Brewed using BIAB bag -  3.5 gallons American Lager with Briess Synergy Select Pilsen Malt germs.
« Last Edit: April 03, 2024, 02:43:06 pm by purduekenn »

Offline Drewch

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Re: Today’s brew
« Reply #227 on: April 03, 2024, 07:11:34 pm »
Not a brew in the strictest sense, but I started my first batch of mead since moving house today.

840g raw honey into 6L of local artesian well water.

Lallemand Voss yeast, nutrient, and a small oak spiral (American #3 char) in primary.

With a 1.037 OG, it should finish at about 6% ABV or so.
The Other Drew

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Offline BrewBama

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Re: Today’s brew
« Reply #228 on: April 03, 2024, 07:54:39 pm »
I tried brewing my first mead recently. It’s rough right now.  I bottled it and plan to let it age. Hopefully, it softens a bit with time.


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Offline Drewch

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Re: Today’s brew
« Reply #229 on: April 03, 2024, 08:30:44 pm »
I tried brewing my first mead recently. It’s rough right now.  I bottled it and plan to let it age. Hopefully, it softens a bit with time.

I've only done a half dozen or so batches of mead, but it's been my experience that time is (almost) always your friend with mead. My first batch with no nutrients or anything was awful at 3 months, drinkable at 6, and good at 12.
The Other Drew

Home fermentations since 2019.

Member at large of the Central Alabama Brewers Society and the League of Drews.

Offline hopfenundmalz

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Re: Today’s brew
« Reply #230 on: April 03, 2024, 09:01:12 pm »
Brewing a sorta WCIPA no sparge.  Dunno why I don't do that more often.

10lb. Montana Craft Malt British Pale
7 lb. MCM Bavarian pils
1.6 oz. Columbus 60
1 oz. Cascade Cryo 5
4 oz. Blue Lake fresh frozen MI Chinook - WP @ 170 for 20

The Blue Lake hops are interesting https://bluelakehops.com/the-blue-lake-process/
Their website, the lack of details on their "Process®" in particular, gets my "this is a gimmick" spidey-senses tingling. If I had to frozen, it sounds like these are simply flash-frozen wet hops. That's not to say that it wouldn't work, but it seems like it's a niche product to me at best. That's not to say it won't produce good beer. I'm curious to hear what your results are.

Yes, I understand the hops are flash frozen.
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Offline Drewch

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Re: Today’s brew
« Reply #231 on: April 04, 2024, 08:35:32 pm »
Started another (not technically a) brew today:

A blend of organic grocery-store apple juices fortified with turbinado and coconut sugar to an OG of 1.071. Trying a #3 Char "Barrel in a Bottle" oak spiral in this one, too.

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The Other Drew

Home fermentations since 2019.

Member at large of the Central Alabama Brewers Society and the League of Drews.

Offline BrewBama

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Today’s brew
« Reply #232 on: April 17, 2024, 07:31:28 am »
Brewing an Am Lager this AM (not sure why BeerSmith adds .x after grain volume).

« Last Edit: April 17, 2024, 07:46:01 am by BrewBama »

Offline ynotbrusum

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Re: Today’s brew
« Reply #233 on: April 17, 2024, 08:29:56 am »
Interesting mix of both corn and rice in that one.  I have never done it that way before.  Probably really lightens it up body-wise....let us know how it turns out.
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Offline Andy Farke

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Re: Today’s brew
« Reply #234 on: April 18, 2024, 10:19:02 pm »
Tonight I brewed a Berliner Weisse-esque beer, 50% wheat malt and 50% pilsner to hit around 1.034, pitched with Philly Sour. in a day or two, I'm going to add 2.5 lb of pineapple guava (frozen and pasteurized). We have a tree in our yard, and it's ridiculously tasty, and it seems like a nice accent for a sour beer.


I just kegged the Berliner Weisse. It has a *fascinating* profile -- very tropical, and about the perfect level of sour. Tart, but not going to destroy my tooth enamel. The pineapple guava seem to be a great fit for this one. It's carbonating now...should have a first "real" taste in a few days.
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Andy Farke, Homebrewer and Paleontologist
Website: http://www.andybrews.com
Twitter: @andyfarke
Facebook: Farke Brewing