[Ron756]

Trying my hand at a lager, first one I've brewed.  Then putting it away for a football tailgate late in the season.  We hold an annual tailgate to remember an a shipmate who died of cancer way too young (41). 

[BrewBama]

Trying my hand at a lager, first one I've brewed.  Then putting it away for a football tailgate late in the season.  We hold an annual tailgate to remember an a shipmate who died of cancer way too young (41).

That sounds like a hell of a tailgate and for a damn good reason. I am in a group that meets locally once a month at a local watering hole. We toast our fallen every meeting. Cheers



Sent from my iPad using Tapatalk

[fredthecat]

i tend to do half and half extract/partial mash and all-grain as an extract brew day is just so much easier.

just brewed a mostly Briess Wheat DME, 1lb of Pils DME, with 1/2lb of dextrose to attempt to make a drier beer, 1/2lb crystal 60 and 50g crystal 120 cold steeped. OG 1.044, expected FG 1.007.
WLP550 starting at high 60s, then letting it go after the first 36 hours
1oz hallertau at 40min, 1.5oz hallertau at 20 min and 1.5oz hallertau spread out over the last few mins and end of boil.
balanced water profile

what do you guys think?



coming up this friday:

guinness clone attempt
85% simp. golden promise, 9% black malt, 6% flaked barley OG 1.041
magnum to ~38 IBU
OYL005

[Ron756]

Nothing this weekend.  Moving my lager to a keg to age for the late November tailgate. 
Porter next weekend for my mini-kegerator at home.  Managed to end up out of homebrew this week and nothing close to ready. 

[purduekenn]

Got a Belgian Dark Strong ale 5.5 gallons fermenting now.  Should be a good sipping beer with cooler fall weather now! Yesterday kegged 5 gallons Marzen beer that will be very good from tasting! Both are for an upcoming party. Cheers!

[dannyjed]

I’m excited about brewing tomorrow because I haven’t since early July. I’m making an IPA with Columbus and Mosaic.


Sent from my iPhone using Tapatalk

[Village Taphouse]

I made a Vienna Lager yesterday (Sat 9/4).  45% Vienna, 30% Munich 2, 25% Pilsner and then just 2 ounces of Carafa Special III that I held until the end of the mash.  22 IBUs of Spalt Select from the start of the boil and an ounce with 10 minutes left.  Omega 113 Mexican for the yeast.  I got a beautiful, clear and dark amber wort from the grist and fermentation started quickly:

[EnkAMania]

Centennial Fresh Hop



Sent from my iPhone using Tapatalk

[erockrph]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

[fredthecat]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

nice, i was very close to planning to use WLP540 for a bitter to see how it did.

https://hwcdn.libsyn.com/p/f/5/b/f5bdd300718e4018/KYBelgianYeastExperiment.pdf?c_id=4216077&cs_id=4216077&expiration=1631024069&hwt=027bf04a1d02aa582719466a17a0a456

the above (and some people on the forum) suggests that WLP540/w1762 does want cooler temps than most belgian yeasts. i wonder if this experiment's results for WLP540 where people found it "spicy" to some degree were tainted by the fact that each other sample likely had spicy characteristics.

[Iliff Ave]

American Marzen with 2# crystal 60...

[tommymorris]

American Marzen with 2# crystal 60...

Delicious. Reminds me of being a kid in the candy store!

[Village Taphouse]

American Marzen with 2# crystal 60...

LOL. 

[denny]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

nice, i was very close to planning to use WLP540 for a bitter to see how it did.

https://hwcdn.libsyn.com/p/f/5/b/f5bdd300718e4018/KYBelgianYeastExperiment.pdf?c_id=4216077&cs_id=4216077&expiration=1631024069&hwt=027bf04a1d02aa582719466a17a0a456

the above (and some people on the forum) suggests that WLP540/w1762 does want cooler temps than most belgian yeasts. i wonder if this experiment's results for WLP540 where people found it "spicy" to some degree were tainted by the fact that each other sample likely had spicy characteristics.

I run 1762 at 63F and liive the results.

[fredthecat]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

nice, i was very close to planning to use WLP540 for a bitter to see how it did.

https://hwcdn.libsyn.com/p/f/5/b/f5bdd300718e4018/KYBelgianYeastExperiment.pdf?c_id=4216077&cs_id=4216077&expiration=1631024069&hwt=027bf04a1d02aa582719466a17a0a456

the above (and some people on the forum) suggests that WLP540/w1762 does want cooler temps than most belgian yeasts. i wonder if this experiment's results for WLP540 where people found it "spicy" to some degree were tainted by the fact that each other sample likely had spicy characteristics.

I run 1762 at 63F and liive the results.

it doesn't put out cloves or a general spicy character, right? if so i might go with it for a bitter and a followup ale