[riceral]

Not the weekend, but I'm retired so.....

Brewing 3 gallons of an international pale lager today to try out fermenting in a keg and closed transfer.

87.5% Weyermann Barke Pils
12.5% flaked rice

Magnum at 60 minutes (13.6 IBU)
Kasbek at 5 minutes (5.5 IBU)

Diamond lager yeast

I haven't used Kazbek hops before but read about them here. LHBS had a 1 oz package from BSG and thought they would go well in the lager.

Kazbek is a nice hop; it has a spicy/herbal Saaz-like character to it. I usually get a little citrus out of it when used late in the boil. It's nothing overpowering, and I find it refreshing in a pale lager, but just an FYI in case it's not what you're looking for.

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I saw a discussion chain about Kazbek hops from a while ago when I did a search. I think you were the one who originally asked about this hop. And I read about the citrus flavor when used late in the boil. I've heard its a subtle lime flavor.

And I'm just looking for an easy drinking lager for the warm months. (Though it is in the low 90s today here!)

Well then I think you'll enjoy your results!

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Quick update on this.

I pulled a sample today and got the citrus taste from the Kazbek. To my tastebuds, it was sort of mild lemon-lime.

This should be a refreshing drinker on hot summer days.

Where did you get your Kazbek?  I brewed a beer with it a while back but I had a tough time finding it. When I did I wasn’t impressed with the hops I received. I suspected they had a bit of age on them.



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Got them from my LHBS-- Hoggetowne Ale Works:
https://my-site-101736-102885.square.site/product/kazbek-1oz-prepack-hops/167?cp=true&sa=false&sbp=false&q=false&category_id=56

[HopDen]

Maibock Brew Day


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[BrewBama]

Maibock Brew Day


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Beautiful setup

[erockrph]

Maibock Brew Day


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Beautiful setup

And pristine! If you're not a clean brewer, you're not making clean beer!

[joe_meadmaker]

This weekend I'm taking another run at my Burton Ale.  I had an accident a few weeks ago and lost all my invert sugar, so the brew was delayed.  I'm going to start the invert boil up again in just a few minutes and hope to brew tomorrow.

I was worried about this one.  Going back all the way to last Fall, I was finally able to brew this (cursed?) beer.  First attempt at it and my glass jar of invert sugar gave out and spilled all over my kitchen.  Second attempt I had a failed starter.  Third attempt I had another failed starter.  Then the chilling coil for my fermenter was tied up with a couple batches of mead.  I didn't even want to post it here until it was done.

But today, success!  At least I hope so.  The brew went well.  Big beer.  OG is all the way up at 1.082.  I've got a sprinkle of Nottingham on the top of 63° wort and I'm happy.

[tommymorris]

American Pale Ale for Memorial Day.

Using Voss Kveik for the first time. Cooled to 83F, pitched yeast, then left
the beer in the garage. No other temp control. It’s not very hot here so the beer will cool to 70-75F overnight. So, this may not be the best test of Kveik. I just want to see how it is when left on it’s own without temp control.

Recipe
83.4:9:5.1:2.5% Viking 2-row Xtra Pale, Munich 1, C60, Carapils Copper

+ 24.4 IBU Mosaic, Chinook, Willamette in equal doses at 30
+ 15.6 IBU Mosaic, Chinook, Willamette in equal doses at 15
+ 0.33oz/3G each of Mosaic, Chinook, Willamette at flameout.

1050 OG, 40 IBU.
Lallemand Voss Kveik yeast.

[Village Taphouse]

Beautiful setup

Sincerely.  When I see brewing setups like this it makes me realize that I look like a such an amateur... which I am, of course!  But I mean a real amateur.  Like I'm sitting in the mud in some backwater outpost, wearing a loincloth and making grog out of rainwater and molasses or something.  I would probably get one of the all-in-one units like the Anvil Foundry before I customized my own system but what a beautiful place to realize your love of brewing.  Nice work, HopDen!

[HopDen]

Beautiful setup

Sincerely.  When I see brewing setups like this it makes me realize that I look like a such an amateur... which I am, of course!  But I mean a real amateur.  Like I'm sitting in the mud in some backwater outpost, wearing a loincloth and making grog out of rainwater and molasses or something.  I would probably get one of the all-in-one units like the Anvil Foundry before I customized my own system but what a beautiful place to realize your love of brewing.  Nice work, HopDen!

Thank you Ken! I do enjoy brewing with it. I enjoyed brewing equally with my gott coolers and converted keg too.Although I’ve been told I make great clean beer and would like to think it is because of my brew setup, it’s really about constantly learning from others, their process and their experience and their contributions to our craft. I have learned a lot about many different aspects of brewing on this very forum and look forward to learning as much as possible.
Cheers!

[tommymorris]

American Pale Ale for Memorial Day.

Using Voss Kveik for the first time. Cooled to 83F, pitched yeast, then left
the beer in the garage. No other temp control. It’s not very hot here so the beer will cool to 70-75F overnight. So, this may not be the best test of Kveik. I just want to see how it is when left on it’s own without temp control.

Recipe
83.4:9:5.1:2.5% Viking 2-row Xtra Pale, Munich 1, C60, Carapils Copper

+ 24.4 IBU Mosaic, Chinook, Willamette in equal doses at 30
+ 15.6 IBU Mosaic, Chinook, Willamette in equal doses at 15
+ 0.33oz/3G each of Mosaic, Chinook, Willamette at flameout.

1050 OG, 40 IBU.
Lallemand Voss Kveik yeast.

This beer developed a krausen and was rocking in less than 3 hours. By 24 hours the krausen had long since dropped. According to my Tilt the gravity went from 1050 to 1019 in 22 hours and hasn’t changed since. I think it’s done!  PS. I don’t think 1019 is correct. My Tilt is not calibrated for FG. But, I also don’t know if it is done or if it will eek out a few more points over the next day or so.

The temp peaked at 84F at 4am. Since then it has dropped to 76F which is the temp in my garage.

Kinda crazy. I can’t wait to taste it.

[BrewBama]

I’ll be interested to hear about your taste test for this yeast. I had very similar fermentation temp and time.



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[Iliff Ave]

74% pilsner
12% vienna
12% flaked rye
2% chocolate rye

Magnum/HM bittering
14g HM 20 minutes
28g Amarillo 2 minutes

Lallemand Koln

1.053
22 IBU

[downbrew]

Maibock Brew Day


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Super impressive setup.  I also like all the stickers up top.  They add a nice touch.

[BrewBama]

Brewing a Czech Pale Lager today. First beer where my goal is to end up with full flavor but less carbohydrates than beers in the past (which didn’t consider carbs).




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[Village Taphouse]

I have some empty kegs so I need to giddy up.  This weekend it's my Cabana Lager with Omega Mexican Lager yeast.  Pilsner, some vienna, flaked corn, Hallertau to about 20 IBUs. 

[Fire Rooster]

AG Batch #56, 4.5 gal (Volume in Fermenter)

7 lbs Mecca Grade Vanora (Vienna)
1 lb Mecca Grade Pelton (Pilsner)

1/4 tsp Salt
1 Tbsp Sugar

FWH = 14g BSG Magnum Germany (pellet) 11.3 AA
5 Min = 28g 2020 Mt Hood Leaf (4.7 AA)

60 min Mash
40 min Boil

3 weeks US-05 @ 62ish f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Galena is ok, but not using for future batches.
Switching to pellet hops, easier to use, no
muslin sack just chuck in.

(Subject to Change)