[erockrph]

Whenever I can squeeze in about an hour and a half sometime in the next week I'm going old school with a partial boil extract w/steeping grains Porter. I'm using dry Lutra, so I should be at pitch temps once I add in my top-off water. It's been cold in my house, so I might not get a 2-3 day fermentation, but if I can have this on tap within 5 days or so, I'll be happy.

I'm using a fair amount of brown malt in my steeping grains and I don't want to take the time for a mini-mash, so I'll try adding some amylase to the kettle during my steep to see if I can get some conversion.

How long a steep and what temperature?

However long it takes to get from faucet temps to 175-180ish for 2 gallons on my stove. Never used amylase before, but this more of a "because I can" thing. If I get a bit of conversion, great. If not, no big deal. This is going to be a real "not going to sweat the details" brew day.

[Fire Rooster]

AG Batch #64, 4.5 gal (Volume in Fermenter)

8 lbs RB  (Base-Camp) Extra Pale Malt
1 lb Flaked Rice

1/4 tsp Wyeast Beer Nutrient, last 10 min boil

60 min Mash
60 min Boil

HD @2021 Willamette Leaf (6.6 AA)
35m=1/2 oz
20m=1 oz
10m=1 oz

3 weeks, then bottled (US-05 & W-34/70 re-hydrated)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

Why 05 and 34/70 both?

I dunno
Out of curiosity. Online read a blog with posts (somewhere, don't recall where) about using two yeasts.
One or two posters swore the US-05 & W34/70 combo was good.  Figured I'd try it.
Batch #61 I used these two yeasts and it came out good. When basement starts getting colder, will use
W-34/70 solely for several batches, to get a handle on that yeast.

IMO, the best way to use 2 yeasts is to split the batch, ferment half with each, and blend them post fermentation.  Pitching them together you have no control over which will dominate.

I'll let the yeasts battle amongst themselves.
I don't have any desire to do split batches.
There are too many yeasts to test out, I'll follow the heard in regards to yeasts.
Eventually will try Diamond, which is getting raves here.

[Big_Eight]

On Saturday the Oct 30th I brewed a Dry Irish Stout. The brew day went great!

Batch Size 5 Gallons

OG: 1.050 FG: 1.012

IBU: 39

74.4% Maris Otter
6.8% flaked barley
4.7% black prinz malt
4.7% chocolate malt
4.7% roasted barley
4.7% crystal 15

12AAU EKG 60 min
1.77AAU Willamette 15 min

Wyeast 1084

(Batch Sparge)
I mashed at 151°F for 60 min

Boiled for 60 min

I targeted a mash pH of 5.4 I took a pH reading at 10 minutes and hit 5.4 right on the nose.

Hit my OG right on the nose as well at 1.050.

Currently in the fermenter bubbling away.

Pic below is my buddy helping during the vorlauf and some pints too.

[brewthru]

Hefeweizen leaning towards the banana side.

[BrewBama]

On Saturday the Oct 30th I brewed a Dry Irish Stout. The brew day went great!

Batch Size 5 Gallons

OG: 1.050 FG: 1.012

IBU: 39

74.4% Maris Otter
6.8% flaked barley
4.7% black prinz malt
4.7% chocolate malt
4.7% roasted barley
4.7% crystal 15

12AAU EKG 60 min
1.77AAU Willamette 15 min

Wyeast 1084

(Batch Sparge)
I mashed at 151°F for 60 min

Boiled for 60 min

I targeted a mash pH of 5.4 I took a pH reading at 10 minutes and hit 5.4 right on the nose.

Hit my OG right on the nose as well at 1.050.

Currently in the fermenter bubbling away.

Pic below is my buddy helping during the vorlauf and some pints too.

Looks like fun!



Sent from my iPad using Tapatalk

[Big_Eight]

On Saturday the Oct 30th I brewed a Dry Irish Stout. The brew day went great!

Batch Size 5 Gallons

OG: 1.050 FG: 1.012

IBU: 39

74.4% Maris Otter
6.8% flaked barley
4.7% black prinz malt
4.7% chocolate malt
4.7% roasted barley
4.7% crystal 15

12AAU EKG 60 min
1.77AAU Willamette 15 min

Wyeast 1084

(Batch Sparge)
I mashed at 151°F for 60 min

Boiled for 60 min

I targeted a mash pH of 5.4 I took a pH reading at 10 minutes and hit 5.4 right on the nose.

Hit my OG right on the nose as well at 1.050.

Currently in the fermenter bubbling away.

Pic below is my buddy helping during the vorlauf and some pints too.

Looks like fun!



Sent from my iPad using Tapatalk

It was! Looking forward to having a pint of it when it's done.

[Iliff Ave]

Italian Pils

100% pilsner

bitter with Magnum @ 60 min
1 oz HM @ 30 min
1 oz HM @ 15 min
2 oz Saphir @ 2 min
2 oz Calista @ dry hop

S-189
1.053
36 IBU

[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)

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

I will be interested to hear how it matures for you

I'll try to remember to review batch#60, after drinking it a few weeks.

Just started drinking rye batch.  My wife thinks it's the best I've made so far.
She gave it an 8 (1-10) and she is a cruel honest rater.
It's very good & smooth.  I'm not sure it's my favorite but it's very good.
I believe the yeast helped out quite a bit.  This will be a future redo, omitting the
6 row (have none), and changing the hops to cryo centennial, or willamette dried leaf.
I have a bunch of yeast but not BRY-97, may use Nottingham, W-34/70, or Lutra.

[chinaski]

Boiling wort from my very local brewery to make a dark mild.  This was all last minute- woke up to the brewer/owner asking if folks want second running from an Imperial Stout he's making.  Pretty sweet deal- and totally an unexpected gift.

[Andy Farke]

Currently mashing my "Eagle Face Oatmeal Stout". It has been a few years since I made it, although by my records this is the eighth batch since 2014.

[Fire Rooster]

AG Batch #65, 4.75 gal (Volume in Fermenter)

6 lbs MG Vienna
1 lb MG White Winter Wheat
1/2 lb MG Rye
1/2 lb Flaked Rice

60 min Mash
60 min Boil

35 Min = 14g, YC Cryo Centennial (AA 18.5)

3 weeks @ 61f, 2 pks Nottingham re-hydrated, then bottled
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

This batch is leftover stuff

[HopDen]

Czech Lager. Going to experiment with some added carafoam this time and after reading another thread on here about dry lager yeasts I will substitute my usual 34/70 with S-189

Czech Dis Out 2.0
20 gallons
Step mash
90 min boil

87% Weyermann Floor malted
11% Carafoam
2% Acidulated
Saaz @ 75,60,45,30,15 & flameout. 34IBU's
RO water with added salts to reach 24ppm Ca,22ppm Na, 26ppm Cl2, 20ppm SO4
Ferment @ 50 until 10 gravity points remain then raise to 60 and cap fermenter until finished.

[denny]

Pressed 10 gal. of apple juice.  Fermenting 5 with 1450, 3.5 with BRY97.

[Fire Rooster]

Pressed 10 gal. of apple juice.  Fermenting 5 with 1450, 3.5 with BRY97.

Any additions ? ,or just straight apple juice ?
Did you boil ?

Thanks

[denny]

Pressed 10 gal. of apple juice.  Fermenting 5 with 1450, 3.5 with BRY97.

Any additions ? ,or just straight apple juice ?
Did you boil ?

Thanks

Just juice.  I've tried a number of additions over the 20+ years I've been making it and decided I like to let the apples speak.  Never boiled. Can't see why you would.