[Phil_M]

Brewed up another Strong Bitter (ESB) today. Trying to hone in on a good recipe for this style as the last one I made I did not think was great.

Just brewed one last week.  Split the 10 gallons into two carboys. One has WLP007 Dry English, the other WY1275 Thames Valley that I got for free. I want to see which I prefer.

I did something similar last weekend. Split a 1.047 best bitter, one got Wyeast 1318, the other got Wyeast 1968. The Wyeast 1318 seems more "British", that beer is just kinda softer, rounder, and less aggressive than the 1968 beer. Fairly fruity, with a slight rock-candy like sweetness in the background. Balance leans to bitter, but only slightly so.

The 1968 beer more than leans to bitter, the hops really seem to be shining through. I don't notice any rock-candy flavors in this one, just malt and hops. Much more "clean" overall than the 1318.

Though the beers aren't finished, right now I'd say that I don't favor one yeast over the other. 1318 seems the better choice for a smooth session beer, 1968 for a more American-like beer.

[Slowbrew]

I'm doing an English Golden Ale and a Blonde tomorrow.

I'm seriously behind on brewing so I'm trying to knock out 6 batches quickly.  Last week I did a Sour Mash and an American Wheat.  I have a Belgium Ale and another Wheat on deck in the next couple of weeks.  I had a new "wanna-be" brewer along for the Sour Mash so killed 2 birds with that one.  8^)

All the beer I have currently is in the kegerator and a family reunion is coming in July.  Two graduations and whole lotta other stuff really slowed me down this Spring.

Paul

[blair.streit]

Since the Experimental Brewing "stale malt" episode still isn't ready, I sat on my April 19th Kolsch grist that never got brewed. If I ever get enough time to do a double brew I'll do a side-by-side on that one with a fresh batch, but the opportunity hasn't yet presented itself.

In the meantime, I got stupid with some "beer I want" versus "yeast I have" and brewed this:

WTF Amber-ish, English-ish Hoppy Thingy

Fermentables
Amount   Fermentable   PPG   °L   Bill %
5 lb   United Kingdom - Golden Promise   37   3   32.8%
5 lb   United Kingdom - Maris Otter Pale   38   3.75   32.8%
2 lb   Wyermann Vienna   36   3.4   13.1%
1 lb   American - Caramel / Crystal 40L   34   40   6.6%
1 lb   Avangard Munich   40   10   6.6%
0.5 lb   American - Caramel / Crystal 120L   33   120   3.3%
0.5 lb   American - Victory   34   28   3.3%
1 oz   United Kingdom - Pale Chocolate   33   207   0.4%
3 oz   United Kingdom - Coffee Malt   36   150   1.2%
15.25 lb   Total           

Hops
Amount   Variety   Type   AA   Use   Time   IBU
21 g   Magnum   Pellet   12.4   Boil   60 min   31.12
14 g   Cascade   Pellet   6   Boil   10 min   3.64
14 g   Centennial   Pellet   9   Boil   10 min   5.46
14 g   Cascade   Pellet   6   Boil   0 min   
14 g   Centennial   Pellet   9   Boil   0 min   

Fermented with 2 packs of WY2565 Kolsch at 64F.

It came down to this -- I wasn't going to get around to brewing the Kolsch soon enough, but I wanted to use up that yeast. At 64 I think I'll get enough character for this beer to be more interesting than if I had brewed it with WLP001, but not so much to be crazy. At 1.064 and 40 IBU (25% from 10 mins or less), I think it will be just what I need to get me to sleep on a warm summer night

[Hand of Dom]

Made a Ruby Rye Mild earlier:

Ruby Rye Mild

Original Gravity (OG): 1.049  (°P): 12.1
Final Gravity (FG):    1.012  (°P): 3.1
Alcohol (ABV):         4.81 %
Colour (SRM):          15.7   (EBC): 30.9
Bitterness (IBU):      18.0   (Tinseth)

89% Belgian - Pale Ale
3% United Kingdom - Chocolate
2.5% German - Rye
2.5% Torrified Wheat
2% United Kingdom - Crystal 50L
1% United Kingdom - Crystal Rye

0.5 g/L Magnum (13.7% Alpha) @ 60 Minutes (Boil)
0.7 g/L Styrian Goldings (2.2% Alpha) @ 20 Minutes (Flameout)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with WY1450

[brewsumore]

I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

[brewinhard]

Cleaning kegs for next weekend. Have a IIPA and ESB to package. IIPA will be getting 8 oz of dry hops. Banging that one home at 115 IBU's.

[dannyjed]

I just brewed a Berliner Weiss for the summer.

[brewsumore]

I made a couple stirplate starters that are ready to be decanted (10 gal batch), using k97 from my last brew of a kolsch, and tomorrow am going to make a Uerige-style Dusseldorf altbier, based on Denny's old clone info, but cheating slightly on malt ingredients to use what I have on hand.  And my water profile calcium ratio will use a bit more chloride than sulfate.  I'm going estimated 1.048 OG, 41 IBUs, target pH of 5.4 and mashing at 149F for 90 minutes.

Well, I brewed the alt, and tagged on my first try at a New England style Pale Ale as well, with Summit (bittering) and at 1 minute Galaxy, Calypso, Mosaic and a bit of Citra.

22 gallons (to yield 20 gal beer) in a 10.5 hr day (including clean-up and put away), that's also a first for me.  All went very well actually.

[JJeffers09]

Trying to get a scotch ale together before the weekend's out, but it's iffy, my daughters bday party is this weekend along with all star softball tournaments

Sent from my SM-S820L using Tapatalk

[Erik_Mog]

Brewing up the Gizzy Face Citrus APA you all helped me put together for my first all grain brew.

[Iliff Ave]

Just put a pale lager into the chest freezer set at 48F. Probably my best beer and has definitely scored the best in comps. Pitched a bit too high but everyone keeps saying how forgiving 34/70 is so I am not too worried.

Mostly pilsner with some Vienna and a tad of melanoidin. Hops are Sterling and Crystal.

[HoosierBrew]

Just put a pale lager into the chest freezer set at 48F. Probably my best beer and has definitely scored the best in comps. Pitched a bit too high but everyone keeps saying how forgiving 34/70 is so I am not too worried.

Mostly pilsner with some Vienna and a tad of melanoidin. Hops are Sterling and Crystal.

Sounds good to me.

[dbeechum]

Busy weekend for me

   15 gallons of Saison Experimentale with Yeast Bay strains
   5 gallons of a Kettle-Soured No-Chill Extract Sour Wheat
   3 gallons of Almond Mead
   2.5 gallons of Little Puca, an Irish Farmhouse Ale with a Fantome Brett culture on the PicoBrew

[brewinhard]

Busy weekend for me

   15 gallons of Saison Experimentale with Yeast Bay strains
   5 gallons of a Kettle-Soured No-Chill Extract Sour Wheat
   3 gallons of Almond Mead
   2.5 gallons of Little Puca, an Irish Farmhouse Ale with a Fantome Brett culture on the PicoBrew

Nice.  When's the party?

[HoosierBrew]

Drew, I'm curious to see what you think of the Yeast Bay saison strains.