[Village Taphouse]

Brewing right now.  It's a sunny and 62° day here in Chicagoland.  I made a starter of 940 yesterday and by last night it was quite active.  I'm brewing my version of Victoria from Mexico.  Some pilsner malt, Munich 2, flaked corn, Hallertau hops and the 940.  Cheers brothers. 

[Bklmt2000]

Looking to make this next week, an American lager/pilsner something or other:

10lb pils + 1lb flaked corn, to ~1.060 for 5.5 gal in the primary.

Mt. Hood (pellets) to bitter, Mt. Hood w/ 10 min left in the boil, and 2 additions of Liberty pellets, at 5 min and flame-out, for ~35-40 IBUs total.

Breaking in some new packets of S-189 for this one, which I haven't used in a while.

[dannyjed]

I got up early and busted out a double-decoction German Pils. It went surprisingly well considering I haven’t done a decoction mash in a few years.


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[EnkAMania]

A Citra Double IPA, first time wasn't doubly enough, so upping the grain bill a tad.

[tommymorris]

Classic American Pilsner today. Root Shoots Odyssey Pilsner malt, flaked corn, Saaz hops, and 34/70 yeast.

[jeffy]

Just finished Pandemic Rye Pale Ale, my first brew session since Groundhog Day Eve.  All went well as if it hadn’t been two months.
68% Rahr Pale malt, 22% Rye, 10% Weyerman Munich
Centennial and Comet first wort hops, Cascades at steep
BRY-97 in 5 gallons, Nottingham in 5 gallons, neither rehydrated

[steppedonapoptop]

Just kegged my “less than dank & resiny IPA. Lesson learned about using micro-mesh hop basket. I had hoped for a Columbus weedy aroma and flavor. Feel like I wasted 6 ounces in the whirlpool. No more basket. The beer does taste pretty darn good though 

[HopDen]

I just finished brewing my Cream Lager, 27 gallons. Started strike water at 6 this morning, went back for more shut eye. Checked water temp at 7:30, all good! Mash In!! Man I love brewing beer! There are few things these days that bring me as much joy as making beer, outside of family.

Pils-51.9%
Pale-30.3%
Rice-10.8%
Oats-4.3%
Corn-2.2%
Melany-0.5%

Mash 148* 60mins

Magnum@60mins 9.7 IBU
Mandarina Bavarian@whirlpool 4.2 IBU
 34/70 Yeast @ 54*
OG 1.051
FG 1.009

Water is Yellow Balanced
Ca 53ppm
SO4 85.9ppm
CL2 67ppm
Mg 5.
Na 22

[steppedonapoptop]

^^^ nice!!  And agree, brewing is keeping calm in the current quarantine. I have a ton of beer, more that I can drink. So I share most of it and plan on doing a crispy German Pils this week.

[Village Taphouse]

^^^ nice!!  And agree, brewing is keeping calm in the current quarantine. I have a ton of beer, more that I can drink. So I share most of it and plan on doing a crispy German Pils this week.

We must do what we can to make it through this trying time.  For me that means isolating, working, cooking and making beer (oh and drinking beer).  I know you are already on the same page, my brother.  Cheers.

[Andy Farke]

I'm just starting the boil on my Mexican-style lager! It's a rebrew of a recipe I did last year, except using flaked corn instead of grits (and dodging a cereal mash). Last year's version was excellent (probably one of the best beers I've ever made)...I'm excited to see how this year's turns out. It should be ready just as the weather really starts to warm up here in SoCal...

[BrewBama]

Brewing Pivo Kazbek this AM. A simple Czeck Lager with Sterling and Kazbek hops.


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[denny]

Brewing a Houblon Chouffe homage tomorrow

[Robert]

What's a weekend again?  Anyway what was brewing this Wednesday was a Pilsner.  It is Wednesday, right?

[jackr]

Final racking of my first Gluten Free beer- an Amber Ale with Amarillo and Citrus hops, all Millet as grain. As expected, tastes very unique and different than Barley based beers but promising, worth the try, and very drinkable (maybe more comfortably.
In the fermenter, finishing a Session Hoppy Pale Ale, with lots of late hops and dry hops-Galaxy and Mosaic mostly. This is version VII, always a great, crusher (4.5 ABV%) beer with wonderful hop aroma and flavor.
Next up, a Kolsch. Working with my nearest home-brew supplier to acquire ingredients.
Brew On Everyone!
Cheers,
JR