[Megary]

I just put a Rye IPA in the fermenter.  1.063, 65IBU. 
50% Pils, 20 Rye, 20 Vienna, 8 Pale Wheat, 2 C120. 
Columbus for bittering, Centennial and Willamette at 15 and Cascade at flameout.  I’ll dry-hop with Centennial and Cascade.
Bry-97.

Sounds delicious! Seems like we're of a similar mind in "classic" hopping choices.

Yeah, I saw your recipe and had to do a double-take.  Might not be on the same page, but we are reading the same chapter.  Lol.

I stole my hop schedule from a consensus of clone recipes for Lagunitas IPA.  I love the hop buzz that I get from that beer and figured it was worth a shot. 

[Andy Farke]

Yeah, I saw your recipe and had to do a double-take.  Might not be on the same page, but we are reading the same chapter.  Lol.

I stole my hop schedule from a consensus of clone recipes for Lagunitas IPA.  I love the hop buzz that I get from that beer and figured it was worth a shot.

Same here! Looking forward to hearing how your version turns out.

[BrewBama]

The brewery is setup up to brew an Australian Ale featuring Galaxy and Motueka hops tomorrow AM.


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[TANSTAAFB]

We just bought our first house-- so freakin happy to have a garage again! So nothing brewing quite yet, but one step closer digging all my stuff out. And got the kegerators set up, woohoo! Until I get my electrician buddy over to wire up the 240 in the garage I'll be back to propane. Can't remember the last time I brewed on my burner!

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[BrewBama]

Hook’em Horns!


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[TANSTAAFB]

Hook 'em!

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[TANSTAAFB]

Took me a sec to find my cup in that pic! Brain said "Hell yeah, Hook'em ...wait...what...where...why...got it...you need bigger horns in the brewery so that doesn't happen again!"

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[dannyjed]

Brewed a Wet Hop Pale Ale today with hops my wife and I picked last evening at a small farm in NW Ohio. The hops were Chinook and Cascade. The first time I have been able to brew in almost 3 months because of moving and hanging at our UP house for a few months. Time to get some kegs filled up.


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[tommymorris]

Brewing a Classic American Pilsner with 78% 6-row, 22% flaked maize, Saaz hops, and Mexican Lager yeast.

[dannyjed]

Brewing a Classic American Pilsner with 78% 6-row, 22% flaked maize, Saaz hops, and Mexican Lager yeast.

I wish I had that on tap right now. It has been hot around here.


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[Fire Rooster]

AG Batch#37, 4.25 gal

7 lbs Epiphany Vienna
1 lb White Wheat

90 min mash
60 min boil

2 oz Amarillo (8.5AA)
60 min .5
40 min .5
10 min .5
05 min .5

US-05

3 Week ferment, basement ambient 64 F
3 week bottle carb/cond @ 73 F

[denny]

Gearing up to do my first brew in the Grainfather G70 on Fri.  Being my first time using it, I'm gonna limit myself to 12 gal. instead of going for the whole 15. Thinking Vienna lager since it's been 20 years since I've made one.  I've got a bag of Mecca Grade Vanora on hand, along with pils, Munich , various crystals and some dark malts.  Intending on using Diamond Lager yeast.  If anyone has thoughts on building a Vienna, I'm open to suggestions.

[MattyAHA]

german pils this weekend for me \m/ \m/ maybe a stout too if i don't get lazy

[dannyjed]

Gearing up to do my first brew in the Grainfather G70 on Fri.  Being my first time using it, I'm gonna limit myself to 12 gal. instead of going for the whole 15. Thinking Vienna lager since it's been 20 years since I've made one.  I've got a bag of Mecca Grade Vanora on hand, along with pils, Munich , various crystals and some dark malts.  Intending on using Diamond Lager yeast.  If anyone has thoughts on building a Vienna, I'm open to suggestions.

I prefer the recipes with a majority of the grist Vienna Malt with maybe a little bit of Pils malt and a touch of Carafa for color. I just got a packet of Diamond Lager yeast and I have never used it before. If you have used it, what’s your take on it?


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[denny]

Gearing up to do my first brew in the Grainfather G70 on Fri.  Being my first time using it, I'm gonna limit myself to 12 gal. instead of going for the whole 15. Thinking Vienna lager since it's been 20 years since I've made one.  I've got a bag of Mecca Grade Vanora on hand, along with pils, Munich , various crystals and some dark malts.  Intending on using Diamond Lager yeast.  If anyone has thoughts on building a Vienna, I'm open to suggestions.

I prefer the recipes with a majority of the grist Vienna Malt with maybe a little bit of Pils malt and a touch of Carafa for color. I just got a packet of Diamond Lager yeast and I have never used it before. If you have used it, what’s your take on it?


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Used it several times, love it and planning on using it for this batch.  I was planning on 100% Vienna.  Think I should cut it with something?