[Fire Rooster]

Tomorrow Morning
AG Batch #66, 4.75 gal (Volume in Fermenter)

8 lbs RiverBend Southern Select Pale (First-Time)

60 min Mash
60 min Boil

35 Min = 28g, HD Liberty Leaf (6.8AA) (First-Time)
20 Min = 28g, HD Liberty Leaf

3 weeks @ 60f, 2 pks W-34/70 rehydrated, then bottled
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[riceral]

Yesterday a friend and I brewed about 11 gallons of an English Barleywine.

OG 1.093

[Fire Rooster]

Vienna Smash today.

Deer Creek (PA) Sweet Liberty
Sterling
1450

Have you used Deer Creek before  ?
How did you find out about them ?

Thanks

https://www.deercreekmalt.com/

A few years ago I was looking for a local Malthouse to source my stuff.  I found them on a search for "Pennsylvania Malt" and haven't looked back.  Great people, great service, and of course, I really like their malt.  They have a few holes (no crystal, no roasted) but what they do have is excellent.

Their malt is also available from Keystone Homebrew.
https://www.keystonehomebrew.com/

I don't see Sweet Liberty as a choice for malt.
Is that a name you gave this batch ?

Thanks

[Megary]

Hmm...I don't see it listed on Deer Creek's web-site anymore.  Sweet Liberty is (was?) their Vienna style malt and they just shipped me 7# not more than three weeks ago.  I'm going to have to e-mail them for an answer.

Still shows up here, though it is on "Backorder". 
https://www.keystonehomebrew.com/product/deer-creek-pa-sweet-vienna-malt-1/

Would be my luck to fall in love with this malt only to have it disappear.   

[allenhuerta]

Mmmmm, Porter... And not American Porter... Though, Sierra Nevada & Founders make some fantastic ones.

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[dannyjed]

Brewing the Annual American Barleywine today.


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[Fire Rooster]

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

8 lbs RB  (Base-Camp) Extra Pale Malt
1/2 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

First early taste, both malt and hops are very good.
Hop schedule and amounts are spot on.
Since session beers are brewed, needs a bit more malt backbone,
perhaps a tad of Munich next time.
This is among the best I've brewed, maybe the best.

[ScallyWag]

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


3 weeks, then bottled (US-05 & W-34/70 re-hydrated)

First early taste, both malt and hops are very good.
Hop schedule and amounts are spot on.
Since session beers are brewed, needs a bit more malt backbone,
perhaps a tad of Munich next time.
This is among the best I've brewed, maybe the best.

So, is this a split batch (each yeast fermented separately), or did you combine S-05 and 34/70 in the same fermenter?  Or split and combine post-fermentation?

[Fire Rooster]

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


3 weeks, then bottled (US-05 & W-34/70 re-hydrated)

First early taste, both malt and hops are very good.
Hop schedule and amounts are spot on.
Since session beers are brewed, needs a bit more malt backbone,
perhaps a tad of Munich next time.
This is among the best I've brewed, maybe the best.

So, is this a split batch (each yeast fermented separately), or did you combine S-05 and 34/70 in the same fermenter?  Or split and combine post-fermentation?

US-05 and W-34/70 were pitched together for one batch.
It was the first time doing this. It was also the first time using,
River Bend (Base-Camp) Extra Pale Malt, and Hops Direct 2021 Willamette Leaf (6.6 AA).

[Fire Rooster]

Hmm...I don't see it listed on Deer Creek's web-site anymore.  Sweet Liberty is (was?) their Vienna style malt and they just shipped me 7# not more than three weeks ago.  I'm going to have to e-mail them for an answer.

Still shows up here, though it is on "Backorder". 
https://www.keystonehomebrew.com/product/deer-creek-pa-sweet-vienna-malt-1/

Would be my luck to fall in love with this malt only to have it disappear.   

Tired of thinking about it, ordered Deer Creek malt from Keystone, they offered milling grains.
Batch #1 = 50/50 DC Pale Ale, DC Munich
Batch #2 = 50/50 DC Pilsner, DC Munich

[ScallyWag]

First early taste, both malt and hops are very good.

This is among the best I've brewed, maybe the best.

US-05 and W-34/70 was pitched together for one batch.

It was the first time doing this. It was also the first time using,
River Bend (Base-Camp) Extra Pale Malt, and Hops Direct 2021 Willamette Leaf (6.6 AA).

That's very cool!  I love it when an experimental 'heretical' brew wildly exceeds expectations.  Thank you FR for sharing.

[Megary]

Hmm...I don't see it listed on Deer Creek's web-site anymore.  Sweet Liberty is (was?) their Vienna style malt and they just shipped me 7# not more than three weeks ago.  I'm going to have to e-mail them for an answer.

Still shows up here, though it is on "Backorder". 
https://www.keystonehomebrew.com/product/deer-creek-pa-sweet-vienna-malt-1/

Would be my luck to fall in love with this malt only to have it disappear.   

Tired of thinking about it, ordered Deer Creek malt from Keystone, they offered milling grains.
Batch #1 = 50/50 DC Pale Ale, DC Munich
Batch #2 = 50/50 DC Pilsner, DC Munich

I love their Munich (Dutch) and their Dark Munich (Double Dutch).  Keep us (me) posted!

[ScallyWag]

Hey FireRooster -  I went back through to read your earlier posts about the dual-yeast US-05 plus W-34/70. 

I didn't catch what the fermenting temp was for you.  And if you let it free-rise, or controlled it much.

I may try something similar when my basement temperatures get down a bit more. 

[Fire Rooster]

Hey FireRooster -  I went back through to read your earlier posts about the dual-yeast US-05 plus W-34/70. 

I didn't catch what the fermenting temp was for you.  And if you let it free-rise, or controlled it much.

I may try something similar when my basement temperatures get down a bit more.

I try to make a habit of dropping wort at or below basement temps, and let free rise.
Basement at that time was 62f. My fermenter rises about 3 degrees above ambient during peak fermentation, so 65f tops for a little bit.
Within the temps for both, W-34/70 is claimed to ferment higher than advertised
so there's some wiggle room on the higher end.

US-05 = 64f -78f

W-34/70 = 53f - 64f

[tommymorris]

Brewing a Light Lager today.

1042 OG, 12 IBU
90% Pilsner Malt
10% Flaked Maize
Edelweiss @ 60, 15, and 1
Diamond Lager yeast