[blatz]

Brewing a Boston Lager like beer. 91% Pils, 9% C60, 30 IBU Magnum, Mittelfreuh and Tettnang at flameout and dry hops, and M76 yeast slurry. 1050 OG.

Interested in hearing how that turns out


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[tommymorris]

Brewing a Boston Lager like beer. 91% Pils, 9% C60, 30 IBU Magnum, Mittelfreuh and Tettnang at flameout and dry hops, and M76 yeast slurry. 1050 OG.

Interested in hearing how that turns out


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I can't wait to try it. It'll be about 2 weeks.

[brewinhard]

Kolsch up on deck for Tuesday.

91% Barke Pils, 5% German Wheat, 4% Carahell. 25 IBU's Magnum, Hallertaur additions. WY 2565.

Been really enjoying getting fresh packets of yeast and making vitality starters  (500mL or so) with them using the remainder of runoff from my mash tun (boiled, cooled). So easy, and pitching active yeast into my cooled batches gets them to work right away with active fermentation in well under 6-8 hrs.

[tommymorris]

Kolsch up on deck for Tuesday.

91% Barke Pils, 5% German Wheat, 4% Carahell. 25 IBU's Magnum, Hallertaur additions. WY 2565.

Been really enjoying getting fresh packets of yeast and making vitality starters  (500mL or so) with them using the remainder of runoff from my mash tun (boiled, cooled). So easy, and pitching active yeast into my cooled batches gets them to work right away with active fermentation in well under 6-8 hrs.

Are you storing those starters and getting them going a day ahead or are you using leftover from the same days batch?

[blatz]

Kolsch up on deck for Tuesday.

91% Barke Pils, 5% German Wheat, 4% Carahell. 25 IBU's Magnum, Hallertaur additions. WY 2565.

Been really enjoying getting fresh packets of yeast and making vitality starters  (500mL or so) with them using the remainder of runoff from my mash tun (boiled, cooled). So easy, and pitching active yeast into my cooled batches gets them to work right away with active fermentation in well under 6-8 hrs.

Are you storing those starters and getting them going a day ahead or are you using leftover from the same days batch?

just fyi, but I do something similar.  sort of like drauflassen, but not really.

I 'wake up' the decanted yeast starter with 2-4L of the actual batch's wort while I am waiting on the cold break to settle:

while running off the cooled wort into the fermenter, i'll pause and run some into the Erlenmeyer flask containing my decanted yeast, shake the hell out of it and then put it in with the fermenter (at ferm temps of course).  once that hits high krausen (2-4 hrs), I'll dump my settled cold break, pitch the flask and oxygenate.

this works very very well for me - been doing this consistently the past dozen or so batches;  Saturday's Oktoberfest was bubbling within 8 hours of pitching.  YMMV

[brewinhard]

Kolsch up on deck for Tuesday.

91% Barke Pils, 5% German Wheat, 4% Carahell. 25 IBU's Magnum, Hallertaur additions. WY 2565.

Been really enjoying getting fresh packets of yeast and making vitality starters  (500mL or so) with them using the remainder of runoff from my mash tun (boiled, cooled). So easy, and pitching active yeast into my cooled batches gets them to work right away with active fermentation in well under 6-8 hrs.

Are you storing those starters and getting them going a day ahead or are you using leftover from the same days batch?

Once I collect enough mash runoff volume into my boil kettle, I allow the mash tun to drain a bit more out into a small saucepan (about 500 mL). I boil that for 5 minutes and quickly cool it down. Transfer into a sanitized quart mason jar with plastic lid and add my yeast. Shake the living crap out of it and let it go to work on the wort while I continue on with my brewday (boil, chill wort). This usually gives the yeast a good 1.5 hrs (or so) to wake up and get active until the whole starter is pitched into my chilled batch in the fermenter prior to adding oxygen.

Works great and has saved me buying and using DME, and saves me time to boot.

If I plan on using that same strain again, I will save some in a mason jar after transferring finished beer into a keg. That also gets stepped up the same way on brew day.

Cheers!

[BrewBama]

Just brewed a festbier.  A nice clear 1.052.




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This one is in D rest now. I am really looking fwd to this brew. First lager in a long time.


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[EnkAMania]

Brewing a Galaxy IPA

[dannyjed]

Brewed an old school IPA with the 4 "C's".


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[hoplyonbrew]

Cream Ale and a witbier (per GF's Request.) Anyone ever add peaches to witbier interested I the expertise as I normally avoid adding fruit to a secondary with my brews.

[HoosierBrew]

Brewed an old school IPA with the 4 "C's".


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Old school is still good. Sounds great.

[dannyjed]

Brewed an old school IPA with the 4 "C's".


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Old school is still good. Sounds great.

First brew since my last eight over 1.060. I only have a few ounces of American hops left over from 2016, so I think I finally ordered the correct amount for a year.


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[futboljefe]

Belgian Blue - Blueberry wheat with Star Anise.  Blueberries from my farm in SW Michigan.  Should be interesting.

[dannyjed]

Belgian Blue - Blueberry wheat with Star Anise.  Blueberries from my farm in SW Michigan.  Should be interesting.

Nice. I just came back from our place in the UP with 15 lbs of wild blueberries.


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[jjpeanasky]

Brewing my first ever double IPA on Sunday. Then brewing a festbier on Monday.

Lots of kegging this week/weekend. Getting 5 beers ready to send to our clubs annual festival.