[BrewBama]

Brewing this today

[EnkAMania]

It's pumpkin beer time!

[ynotbrusum]

I am drilling down on a pilsner using Montana Craft's pils malt; otherwise pretty Germanic.  Depending on the yeast cake health of a beer just racked, I will use Diamond Lager - if it doesn't look and smell and taste right, I will sub in S-189 as the yeast.  I have gone 5 or 6 re-pitches with the Diamond and don't want to over use it (after first pitching, each batch has been dosed with Wyeast nutrient).  Hoping for a tasty pils!

[Ron756]

Spent this weekend smoking a pork butt.  I like the bone in to keep the meet more tinder.
Next week it is a new porter recipe - since I am out of dark beer.

[goose]

Need to get my competition beers ready for November.  Brewing my Wee Heavy (5.5 gals) on Sunday.  When that is done, Black IPA (5.5 gals) and my Amarillo IPA (11 gals.) when I get the American Brown Ale out of the half barrel fermenter sometime next week.

[fredthecat]

9lb maris otter
1/4lb barley flakes
1/2lb crystal 60
1/2lb amber malt
50g crystal 120
est. og ~1.053, fg 1.014
OYL005 irish ale

nugget and hallertau to ~30IBU.

i plan to have this sit on oak cubes for a while too.

any thoughts?

[pete b]

A lot going on recently, harvest season is like that.
I am brewing a saison tomorrow that later will get wild grape must that is currently being pre fermented using the carbonic maceration method that Keith linked to recently.
We have been picking and pressing apples and so far have 5 gallons of basic cider fermenting plus two gallons that I am letting a wild fermentation happen too. I also juiced our pears and have 5 gallons of perry going with some honey added. Both 5 gallon batches of cider and perry are with very fresh wy1450 slurry I harvested from a low gravity ipa I kegged the night before.
We have lots more apples to press and pick and I am hoping for 20 more gallons of cider to play with. Hopefully we can make 10 gallons of cyser and a big master batch of cider that we can flavor in different ways.
If we have time to pick more grapes we will try the carbonic maceration treatment on a pyment.
I am about to keg a bitter this morning, a Timothy Taylor’s Landlord inspired 1.048 og with 99% Simpson’s GP and 1% black malt for color and way 1469.
I hope to get a low gravity Porter started in a few days.
We have a lot of honey to play with too so I envision a few meads soon.

[Fire Rooster]

AG Batch #59, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
4 lbs Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
1 oz 2020 Mt hood Pellet (5.1 AA) Hop tea, steep 10 min, added to cooled wort

60 min Mash
50 min Full Boil

3 weeks W-34/70, 2 packets hydrated, drop wort to low temp let slowly rise to 69F.
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

First taste, very good, I'm pleased.

[Fire Rooster]

AG Batch #60, 4.5 gal (Volume in Fermenter)

4 lbs Mecca Grade Rye
3 lbs Ephiphany Vienna
1 lb RiverBend Heritage (6-Row)

1/4 Tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
5 Min = 1 oz 2020 Mt Hood Pellets (5.1 AA)

60 min Mash
50 min Full Boil

3 weeks BRY-97, 2 packets re-hydrated, drop wort to low temp let slowly rise to 69F
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Early first taste, very good, first rye, I'm on a roll.

[riceral]

Last Saturday I brewed 3 gallons of a Czech Dark Lager

[Village Taphouse]

This weekend I am making a helles without pilsner malt.  :O  Great Western 2-row, Munich 1, Edelweiss and Omega 113 (yes, it's Mexican!).  If you're a style Nazi or get squeamish easily, look away. 

[tommymorris]

This weekend I am making a helles without pilsner malt.  :O  Great Western 2-row, Munich 1, Edelweiss and Omega 113 (yes, it's Mexican!).  If you're a style Nazi or get squeamish easily, look away. 

I think it might surprise you. Lots of American breweries use two row pale in lagers. Of course, their not German breweries.

PS. Have you decided whether OYL-113 is the same strain as WLP940?

[dbeechum]

I think it might surprise you. Lots of American breweries use two row pale in lagers. Of course, their not German breweries.

I've been really surprised to see how many LA area breweries are making their pilsners/lagers with Weyermann products.

[Village Taphouse]

PS. Have you decided whether OYL-113 is the same strain as WLP940?

Surprisingly the jury is out.  I say that having made a good 8-9 batches with this yeast.  It's excellent, attenuates well and flocs nicely too.  The character is very good but is it 940?   I was just thinking that I should pick up some 940 as my next lager yeast and try it again.  I used to think I could pick it out in a beer made with it but now I'm not sure.  Still, 113 is an excellent yeast and has made some very nice beers here. 

[BrewBama]

I think it might surprise you. Lots of American breweries use two row pale in lagers. …

I do that.  Makes great beer.