[Iliff Ave]

Italian Pils

100% pils

magnum @ 60 min
1 oz hall mitt @ 30 min
1 oz saphir @ 15 min
1 oz saphir @ 2 min
2 oz calista @ DH

1.053
37 IBU
S189

[goose]

Brewed my American Brown Ale on Thursday so I would have enough to get me through the next month and to take to Florida.

[fredthecat]

Brewed my American Brown Ale on Thursday so I would have enough to get me through the next month and to take to Florida.

isn't that the thing. i'd mentally just put off doing a new set of brews this coming week when i finally have time off. but if i don't end up doing it i'll be in the spot where i want a beer, and have to wait a month for it.

i'll probably end up doing it, but a simcoe/chinook and MO lager ~1.045 35IBU

[denny]

I had planned to start a series of beers with the Crisp Heritage malt this week, but various physical ailments scuttled that plan.  Hopefully next week.  Fortunately (?) I've cut way back on drinking so I have 5 kegs on hand.  Not to mention a large supply of great commercial beer.

[EnkAMania]

Italian Pils

100% pils

magnum @ 60 min
1 oz hall mitt @ 30 min
1 oz saphir @ 15 min
1 oz saphir @ 2 min
2 oz calista @ DH

1.053
37 IBU
S189

Where did you get the saphir hops?  I wasn't able to find any.

[ScallyWag]

Italian Pils

100% pils

magnum @ 60 min
1 oz hall mitt @ 30 min
1 oz saphir @ 15 min
1 oz saphir @ 2 min
2 oz calista @ DH

1.053
37 IBU
S189

Where did you get the saphir hops?  I wasn't able to find any.

MoreBeer has Saphir hops.  I just bought some there a few weeks ago.

[Andy Farke]

I'm just starting the boil on a dark mild...I've never made this style before, but am keen to try another lower-alcohol recipe. I'm going a bit "brave" on this one and repitching onto a Nottingham yeast cake from an oatmeal stout I kegged this morning. I'll probably discard about half the yeast cake, just to avoid overpitching too much.

[Iliff Ave]

Italian Pils

100% pils

magnum @ 60 min
1 oz hall mitt @ 30 min
1 oz saphir @ 15 min
1 oz saphir @ 2 min
2 oz calista @ DH

1.053
37 IBU
S189

Where did you get the saphir hops?  I wasn't able to find any.

I get all my hops from YVH.
https://yakimavalleyhops.com/products/saphir-hop-pellets?_pos=1&_sid=448deab15&_ss=r

[erockrph]

Yesterday I brewed a Brown Porter using WY1762, as another test to see if this is a feasible strain for a house yeast for a wide variety of styles:

3.5 gallon batch
1.039 OG
30 IBU

3lb Riverbend Southern Select
1lb Crisp Brown Malt
0.5 lb Black Patent Black Roasted Barley (apparently I have every other kind of roast malt on hand except black malt)
0.5 lb Invert #2
0.25 lb Fawcett Dark Crystal malt

25g Styrian Celeia @ 60 min
25g Styrian Celeia @ 10 min

I'm using a bit smaller pitch than my last batch with this yeast to see if it throws more esters:
0.5L starter ~4 days old
Ferment @ 64F

[BrewBama]

Brewing an Irish Stout this AM

[tommymorris]

Brewing an Irish Stout this AM

Looks good. I see you are pitching two yeasts. Let us know how it comes out.

[BrewBama]

Looks good. I see you are pitching two yeasts. Let us know how it comes out.

Pitching two strains was out of necessity. I wanted to use -04 but didn’t get a new pack. So, I rummaged thru my yeast stash and the cleanest Ale yeast I found was Nottingham. I only used 3 grams because I found I had 9 grams of -04.

[tommymorris]

Looks good. I see you are pitching two yeasts. Let us know how it comes out.

Pitching two strains was out of necessity. I wanted to use -04 but didn’t get a new pack. So, I rummaged thru my yeast stash and the cleanest Ale yeast I found was Nottingham. I only used 3 grams because I found I had 9 grams of -04.

I’m sure the Notty will help dry it out. I co-pitched Notty and Windsor in equal amounts. I didn’t really care for the results. The Notty drove 80+% attenuation. The resulting bitter was good but too dry. It made my Landlord clone taste more like a light lager.

[fredthecat]

1.050 OG
~35 IBU
diamond lager

8lb 2row
2lb munich II
1/2lb amber malt

1/2oz simcoe first wort and chinook/simcoe from 10 mins down

[Iliff Ave]

Dark Lager

71% pilsner
16% munich II
6% brown malt
5% dark brown sugar
2% carafa III

Bravo @ 60 minutes
1 oz hallertau mitt @ 10 minutes

1.064
27 IBU

S189