[BrewBama]

Dunkel, 13.3°P.   Time to get some cold weather brews in the pipeline.

Great minds think alike. I brewed my riff on an Dunkel Thurs.  The Tilt says it’s at 1.025 now.


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[hopfenundmalz]

I used some leftover grains to make a pale ale. It was fermented with kveik yeast. That thing really took off, rolled along, and was quiet in 2 days.

[hopfenundmalz]

I used some leftover grains to make a pale ale. It was fermented with kveik yeast. That thing really took off, rolled along, and was going slow 2 days later.

[chumley]

I brewed a tripel on Saturday. Undershot my OG (1.068) as I collected too much wort and ended up with 12 gallons.

22 lbs. German pilsner
10 oz. German munich
10 oz. Belgian biscuit

Mashed at 148°F for 2 hours

5 oz. Hallertauer Mittelfruh FWH
6 oz. Styrian Goldings 60 min
6 lbs. table sugar

Let it cool overnight, and racked it Sunday. Split between WY3787 Trappist and WY3724 Belgian Saison.  Both are fermenting like gangbusters at 70°F.  I plan on adding a little heat to the WY3724 once it slows down.

[denny]

I brewed a tripel on Saturday. Undershot my OG (1.068) as I collected too much wort and ended up with 12 gallons.

22 lbs. German pilsner
10 oz. German munich
10 oz. Belgian biscuit

Mashed at 148°F for 2 hours

5 oz. Hallertauer Mittelfruh FWH
6 oz. Styrian Goldings 60 min
6 lbs. table sugar

Let it cool overnight, and racked it Sunday. Split between WY3787 Trappist and WY3724 Belgian Saison.  Both are fermenting like gangbusters at 70°F.  I plan on adding a little heat to the WY3724 once it slows down.

Actually that's a pretty good OG for a tripel.  Try running the saison yeast as an open fermentation.

[chumley]

I brewed a tripel on Saturday. Undershot my OG (1.068) as I collected too much wort and ended up with 12 gallons.

22 lbs. German pilsner
10 oz. German munich
10 oz. Belgian biscuit

Mashed at 148°F for 2 hours

5 oz. Hallertauer Mittelfruh FWH
6 oz. Styrian Goldings 60 min
6 lbs. table sugar

Let it cool overnight, and racked it Sunday. Split between WY3787 Trappist and WY3724 Belgian Saison.  Both are fermenting like gangbusters at 70°F.  I plan on adding a little heat to the WY3724 once it slows down.

Actually that's a pretty good OG for a tripel.  Try running the saison yeast as an open fermentation.

Yep.  I have the airlock off, and placed a bottle cap over the hole in the bucket lid.  That has worked well with this yeast in the past.

[dannyjed]

Brewing an American Brown Ale this weekend.


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[BrewBama]

The brewery is setup for brewing MyBock tomorrow AM.


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[EnkAMania]

Brewing my Celebration rip off.

[riceral]

Just put a Munich Dunkel in the fermentation chamber.

Not really the weekend but when you are retired, most everyday is the weekend. 

[Kevin]

Not really the weekend but when you are retired, most everyday is the weekend. 

Exactly! I have a recipe I have intended to make all week long but I'm pushing it off until tomorrow (Sunday) and that's Revvy's Kiss Yer Cousin Kentucky Common from the homebrewtalk.com forums.

[M-O-O-N That spells beer!]

I'll be making a Märzen from the homebrewtalk.com forums. I enjoy this style of beer all year long. First time brewing it, though.

[riceral]

Not really the weekend but when you are retired, most everyday is the weekend. 

Exactly! I have a recipe I have intended to make all week long but I'm pushing it off until tomorrow (Sunday) and that's Revvy's Kiss Yer Cousin Kentucky Common from the homebrewtalk.com forums.

Hey Kevin---That's a good beer. I made it a couple of years ago and metaled at a local competition with it. You should enjoy it.

[Andy Farke]

I'm making a wild hop saison -- the hops were harvested by an acquaintance who found them on his property up in Washington state. Have made this recipe a few times before, and it turns out pretty well. I'm using the Mangrove Jack's French Saison yeast (my usual for this recipe)--it has such nice character!

[mdyer909]

Sage/thyme/rosemary saison.  We’ll see.  Kind of nervous about it.