[KensIDi]

Today I'm having a barbecue with hamburgers with my family in the fresh air.

[BrewBama]

Today I'm having a barbecue with hamburgers with my family in the fresh air.

We did that yesterday afternoon. I hope yours turns out as great as our did. Good times!


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[chumley]

Monday I brewed what I am calling an "Imperial American Pilsner", for the lack of a better name.

10 gallons, 1.064 OG

16 lbs. Rahr 6-row
6 lbs. Kolsch malt
6 oz. acid malt

Mash in 8 gallons of 175° water to arrive at 147° for 50 minutes, then added 3 gallons of boiling water to raise mash to 154° for 30 minutes more.

5 oz. Tettnanger pellets FWH
3 lbs. rice syrup solids (added at the beginning of the boil)
3 oz. Hallertauer Mittelfruh 90 minutes
1.7 oz Hallertauer Mittelfruh 2 minutes

Let cool overnight to 54°F. Split between two fermenters with 34/70 yeast cakes from the Continental pilsner I brewed on February 3. That beer, with an original gravity of 1.052, finished at 1.008 for an apparent attenuation of 84%. Pretty good considering that I just sprinkled 3 packages into two fermentors without rehydrating.

First time using rice syrup solids. I bought them half price when the hardware store decided to quit selling homebrew supplies, so I got them for $3 a pound. I see they are now going to $9 a pound, which means I will really have to love this beer if I ever use them again. 

[denny]

Next up for me is my Americanized altbier.  I'll be using WY1728 to get a slurry built up for 10 gal. of Wee Shroomy

[HopDen]

American Pale Ale
89% 2 Row Pale Ale
6% C60
6% Victory
El Dorado
Wai-iti
W 1450

[jeffy]

I’m bummed because until I enlist a helper or figure out some new tricks, I won’t be able to brew on my system for several weeks.  I fractured my right wrist three weeks ago and had some screws and a plate installed last week.  Brewing plans are on hold, dang it.  I had plans for a Pilsner, either a German or a CAP, but not now.

[tommymorris]

Hopefully you can still lift a glass with your left hand! Wishing you a speedy recovery.

[Fire Rooster]

AG Batch #50, 4.5 gal (Volume in Fermenter)

4 lbs Briess Organic 2-Row
4 lbs Mecca Grade Vanora (Vienna)

FWH = 8 grams, 2020 Galena Leaf (11.5 AA)
10 Min = 22 grams, 2020 Mt Hood Leaf (4.7 AA)

60 min Mash
40 min Boil

3 weeks S-04 @ 59f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

[denny]

I’m bummed because until I enlist a helper or figure out some new tricks, I won’t be able to brew on my system for several weeks.  I fractured my right wrist three weeks ago and had some screws and a plate installed last week.  Brewing plans are on hold, dang it.  I had plans for a Pilsner, either a German or a CAP, but not now.

Get well soon!

[brewsumore]

I’m bummed because until I enlist a helper or figure out some new tricks, I won’t be able to brew on my system for several weeks.  I fractured my right wrist three weeks ago and had some screws and a plate installed last week.  Brewing plans are on hold, dang it.  I had plans for a Pilsner, either a German or a CAP, but not now.

Get well soon!

What Denny said!!!!

[Joe Sr.]

Haven't brewed in ages, but threw down a St. Patty's stout today.  Went lazy and bought a kit.  Still had to remill the grains, but the brew day was easy peasy.  Better efficiency than predicted, which makes me feel good.

Finally warmish out, so I chopped through the ice in the backyard during the mash.

Fire pit, stogie, and a glass of homebrew made everything feel like normal times.

[BrewBama]

I am heating my brewing liquor for a Landbier as I type.

[denny]

Thur. I'm gonna brew an APA to build up yeast for 8 gal. of Wee Shroomy

[allenhuerta]

I'm late to the party but here goes my Irish Stout for.. well, maybe it'll be drank in the St Patrick's spirit.

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[tommymorris]

2lbs. of invert sugar. It’s not very dark. I cooked it to 260F. Definitely honey like consistency (or thicker).

Getting ready for Whitbread IPA.