[MagicRat]

A Vienna lager - 10# Vienna, .5 Caramunich II, .1 Carafa II. 



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[Robert]

A Vienna lager - 10# Vienna, .5 Caramunich II, .1 Carafa II. 



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I like that nice, simple grain bill!   

[Robert]

I rebrewed the same adjunct lager I did two weeks ago, slight adjustment to hit the intended OE I slightly overshot last time.  But the big change is that this time was a low oxygen brew, which I decided was imperative on this one.  My biggest obstacle on the hot side (I'm extremely rigorous on the cold side) has always been the time needed for deoxygenating the liquor by preboiling.  Just can't usually manage it.  So today I tried Bilsch's yeast scavenging method.  Let's just say this was a truly life altering brew day!   Damn, I wish I'd done that sooner.  The next couple of months anticipating this beer are gonna be rough.

[tommymorris]

Brewing a Helles.

1043 OG.
99% Pilsner Malt
1% Carafoam
22 IBU Hallertau FWH
0.33 oz/3G Hallertau at 10 min
S-189 yeast


This was going to be a Dort. But, I ended up with way more wort than expected. I guess I measured my mash water wrong. Not sure.

[BrewBama]

Brewing a Helles.

1043 OG.
99% Pilsner Malt
1% Carafoam
22 IBU Hallertau FWH
0.33 oz/3G Hallertau at 10 min
S-189 yeast


This was going to be a Dort. But, I ended up with way more wort than expected. I guess I measured my mash water wrong. Not sure.

Good thing we get to drink our mistakes!


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[tommymorris]

Brewing a Helles.

1043 OG.
99% Pilsner Malt
1% Carafoam
22 IBU Hallertau FWH
0.33 oz/3G Hallertau at 10 min
S-189 yeast


This was going to be a Dort. But, I ended up with way more wort than expected. I guess I measured my mash water wrong. Not sure.

Good thing we get to drink our mistakes!


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I’ve been wanting to try a light lager anyway.

[chumley]

Another fine day working at home (I got a half-day of work in) and brewing! I decided to brew a nice  weak watery English mild that tastes like dirt. Used this recipe as a starting point:

http://barclayperkins.blogspot.com/2010/07/lets-brew-wednesday-1952-lees-best-mild.html

OG 1.040, 11 gallons

12 lbs. Irish stout malt
0.5 lbs. crystal 90
0.5 lbs. chocolate malt
0.25 lbs. black patent malt
0.25 lbs. brown malt
2 lbs. D-45 amber candi syrup (added after 60 minutes of boiling)

Helena city water treated with 1 tsp hydrogen peroxide and 1 tsp calcium carbonate.
Mashed at 158°F for 90 min. Batch sparged.  Added 2.5 gallons of water to get pre-boil volume of 13 gallons.  Boiled for 105 minutes.

2 oz. Fuggles 90 min
0.6 oz. Fuggles 30 min

1 tsp Wyeast nutrient and 1 Whirlfloc tablet added with 10 minutes left in the boil.

Split into two fermenters. Pitched WY1318 London Ale III into one, WY1469 Tim Taylor into the other.

[BrewBama]

Yumm!  Dirt beer!


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[Robert]

Gotta put out the call again, something I just can't recall anymore:  anybody remember the beer writer who described Fuggles as "fresh English dirt in the morning"  -- and meant it as a good thing?  Driving me nuts.  But I love the turn of phrase as much as I love Fuggles.  Yep, yum, dirt beer!

[EnkAMania]

Brewing my Strawberry Cream Ale this weekend.  The key is fresh Washington strawberries.

[blatz]

Brewing my Handsome Devil Helles this weekend.  I toyed with swapping out Vienna (~12%) in favor of Munich for a slightly richer malt character but I hate to mess with a good thing that went way too fast last batch.


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[Visor]

   Uncommon ESB, half my usual way with M-54, the other half with US-05.

[Iliff Ave]

Golden Strong Ale to be aged on tequila soaked oak

[dannyjed]

Golden Strong Ale to be aged on tequila soaked oak

That sounds like a great combination.

[denny]

BGSA tomorrow.  Straight ahead