[Wort-H.O.G.]

Oktoberfest on Sunday. Have to get my lager yeast bank going again after long hiatus.


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833,830


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So 830 is my 34/70 (chosen for performance) and 833 I believe is Ayinger?   Had a soft spot for them since a village Bierfest I encountered summer of '85.  Nice choices.

I can brew most everything want with those two....simplicity


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[BrewBama]

Just mashed in. ...and got a call from the bank: someone has my bank card number and is ordering from Pay Pal. Talk about a crappy brew day.



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There will be a lot of alcohol in that one to help ease your pain.

I just tapped this and poured the first pint. This is tasty.




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[JT]

It's brewing weekend for me! Tomorrow is kegging, cleaning and prep. Looking forward to purging by pushing sanitizer, and not lifting my fermenters but racking with CO2! Woo hoo! But I'm not prospecting for the LODO gang... I'm doing it for personal reasons.

Day after tomorrow is brew day. I really want to retry the Double Mash and brew an American Barleywine, but my sessionable crushable pipeline is low. So I'm doing a pale ale and a lower roast stout with Tim Taylor yeast. First time with that weirdo yeast, should be fun.

Jim, gonna try the low intensity boil thing? My boil this weekend was just <45 min, lid on, simmer, ~5% reduction.  I'd like to get to 4%, I'm really sold on this since Martin brought it to attention!  For the pale, at least, don't know about the stout.

Just brewed up a pils last night.  Low intensity boil, notched lid stayed on (recently notched for immersion chiller).  I boiled off half a gallon instead of over a gallon, putting me in the 7% range.  Fingers crossed!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[tommymorris]

Chinook Blonde- NoLoDo: Back to Basics.

That’s right. I left out all the chemicals today and splashed the mash (I do plan to minimize O2 on the cold side.) This is a recipe I have brewed quite a bit. Looking to see how it comes out compared to the LODO version.

[blatz]

pretty darned excited for some reason about this weekend's session, nothing special, just an ESB made with 1450 but I've been craving a nice balanced ESB for a while.

Couple weeks after that an Imperial stout with part of the yeast cake, and my house IPA with the remaining part (might need to grow it a bit more we'll see).

[tommymorris]

Another Export Ale for me.

82% Pilsner Malt
18% Vienna
26 IBU Tettnang (across bittering and flavor)
WLP001 slurry

[AJKeech]

I just did a classic pale ale with a Kölsch yeast (Wyeast 2565).  I was listening to a yeast experiment on Basic Brewing Radio from 2010 and they said Kölsch yeast was good for accentuating hop flavors.  Recipe below.

10# 2 row
.5# Munich
1 oz chocolate

.7 oz. magnum @ 60
3 oz. cascade @ flameout for 20 min
Dry hopping with cascade and centennial

Cheers!

[klickitat jim]

Is it brew day yet?

Prep tomorrow, next day is double double day. Double Mash 11% Imperial Stout 2nd iteration, and a Double mash 12% Bigfoot inspired Barleywine. Last run at big beers before it's time to start filling the pipeline with summer stuff.

[hopfenundmalz]

I’m doing a Munich Helles today. Yeast is ready, and I need to take advantage of the snow and ice for chilling before it all melts.

[klickitat jim]

I miss my bubbling

Dang these turned out tasty! I've finally brewed a beer that I'd say is clearly English. I think I like 1469! And for me, restraint when it comes to water, hops, and grain bill complexity is key. Cheers!

[Robert]

Congrats, Jim!  Seems to me getting real English character outside of it native habitat is one of the hardest things to do.  I despaired of it long ago.  Seems the open fermentation is a key element, which makes me wonder how the English themselves have managed to adapt to conicals in most of their beers.

[klickitat jim]

Open ferment seems to be part of the matrix with 1469, or so I'm told. Next go around I'm going to nudge it up to 68F from 65F. I'm going to go about 4.3% abv, 100% Golden Promise mashed at 160F, and a blend of EKG, Styrian Goldings, and Fuggles. Just something I pulled out of thin air.

[hopfenundmalz]

Open ferment seems to be part of the matrix with 1469, or so I'm told. Next go around I'm going to nudge it up to 68F from 65F. I'm going to go about 4.3% abv, 100% Golden Promise mashed at 160F, and a blend of EKG, Styrian Goldings, and Fuggles. Just something I pulled out of thin air.

Almost Timothy Taylor Landlord. I don’t think they use Fuggles.

[klickitat jim]

Open ferment seems to be part of the matrix with 1469, or so I'm told. Next go around I'm going to nudge it up to 68F from 65F. I'm going to go about 4.3% abv, 100% Golden Promise mashed at 160F, and a blend of EKG, Styrian Goldings, and Fuggles. Just something I pulled out of thin air.

Almost Timothy Taylor Landlord. I don’t think they use Fuggles.

I hope not, I'd have to sue them for stealing my idea

[hopfenundmalz]

Open ferment seems to be part of the matrix with 1469, or so I'm told. Next go around I'm going to nudge it up to 68F from 65F. I'm going to go about 4.3% abv, 100% Golden Promise mashed at 160F, and a blend of EKG, Styrian Goldings, and Fuggles. Just something I pulled out of thin air.

Almost Timothy Taylor Landlord. I don’t think they use Fuggles.

I hope not, I'd have to sue them for stealing my idea

Go big on the Sryrian Golding.