[brewsumore]

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!

[1vertical]

check the new stuff....!!!  "remember shakti"

[1vertical]

Well after the Lambic .....I had a starter of White Labs 545 and decided to do a SGB thing....
forgot to take the O.G.   oh well It may make beer.

[denny]

Keith?!?!  Please pass his info. I'd much rather support locally.


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He's majorvices here on the forum.  He runs the Yellowhammer Brewery there.

[BrewBama]

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

[69franx]

For the 4th, I brewed 5 gallons if IPA with my dad. He brewed an extract batch last yer on July 5th and this was his first glimpse at AG. I spent too much time telling him what I was doing, and not enough paying attention to my notes and beersmith recipe print out. I freaked out as boil began, when my OG 1.060 wort was only 1.049, so I added DME per the gravity adjustment tool to get to the 1.060. I realized after we pitched and I checked my notes that my estimated pre-boil gravity was supposed to be, you guessed it, 1.049. Lesson learned: pay attention to the recipe and brew steps that you take the time to print out! It will be better next time!


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[69franx]

Tomorrow, I will be brewing a clone of Switchback Ale from March/April issue of BYO. Subbed out the 2 carastan malts for crystal 20&40. Specs below:
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

[cempt1]

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.

[erockrph]

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.

[cempt1]

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.

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.

[cempt1]

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.

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 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.

[Lazy Ant Brewing]

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.

[Stevie]

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?

[Lazy Ant Brewing]

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.

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?

[hopfenundmalz]

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.

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?

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.