[Village Taphouse]

Made an American Wheat today.  50% pale ale malt, 47.5% Weyermann Pale Wheat, 2.5% Copper Malt.  About 25 IBUs of Loral at the start of the boil.  S-04.  Should be nice when the weather warms up.

WHAT?

When the weather warms up.

WHEN IS THAT GOING TO HAPPEN?

Not sure but hopefully soon. 

Interesting choice of yeast.  I like my American Wheats (finishing one up now myself as a matter of fact, also in the cold  ), and never really considered anything other than BRY-97. I can see WLP001/WY1056 or even US-05 depending on which side of the peach fence you live on.  Have you had success with S-04 in this style before?  I’m intrigued.

I've made an American Wheat with S-04 but it's been awhile.  I'm fermenting it "cool" but then bringing it to a warmer spot to finish up.  I expect it to be very good.  I also like the way that S-04 flocs so this will [hopefully] be a clear American Wheat.  1056 or BRY-97 would be good and my 2021 version was made with BRY-97.  US-05 did create a peachy/apricot character for me to the point where some people asked "what fruit is in this beer?" and I have not used it since.  Once it's on tap I will report back (probably in the POST A PICTURE OF YOUR PINT thread) on the character.  Cheers brother.

That will be good! I find 04 to be a better choice to be honest. It's still clean but will give it just a bit more character. American Wheat can be a very boring style (that's not necessarily a bad thing)...

I tend to make boring... er... approachable beers.  I like straightforward beer, not gimmicky beer.  I agree that S-04's character should be good. 

[denny]

This Sat. 3/19 is the 24th anniversary of my first time brewing.  I'll be making Rye IPA for my 588th batch.

Congratulations on the 24 years and No 588!

Thank you so much!

[Megary]

I tend to make boring... er... approachable beers.  I like straightforward beer, not gimmicky beer.  I agree that S-04's character should be good.

There isn't a barstool suitably comfortable or time enough to have this discussion!   
It would be fun to try though.  In a bar that is, not here.

And yeah, while I've never got on with S-04, I think it's a solid choice. 

[Village Taphouse]

I tend to make boring... er... approachable beers.  I like straightforward beer, not gimmicky beer.  I agree that S-04's character should be good.

There isn't a barstool suitably comfortable or time enough to have this discussion!   
It would be fun to try though.  In a bar that is, not here.

And yeah, while I've never got on with S-04, I think it's a solid choice.

I am a factory of "beer for the people".  Clean pale ales, pilsners, helles, festbiers, blonde ales, english bitters, dark ales, American wheats, etc.  Old school.  Not a pastry stout or Belgian Quad in sight!    Okay, that's enough out of me. 

[fredthecat]

I am a factory of "beer for the people".  Clean pale ales, pilsners, helles, festbiers, blonde ales, english bitters, dark ales, American wheats, etc.  Old school.  Not a pastry stout or Belgian Quad in sight!    Okay, that's enough out of me.

i think you have more completed brews and more time on me for homebrewing by a fair bit, but i'm definitely finding my more permanent comfort zone, and it's becoming 4-5% ABV beers namely bitters, dry stouts, some lagers, some pale ales and then ~20% of my total output as distinctly strong beers i bottle in the smaller bottles. im also finding i enjoy lower IBUs rather than higher

[Village Taphouse]

Tell you what... let's take this over HERE so we don't derail the thread any further. 

[fredthecat]

Tell you what... let's take this over HERE so we don't derail the thread any further. 

i hear you.

also, relevantly. i am brewing a 4% dry stout by the weekend. nothing special about it.

[denny]

I brewed batch #588 yesterday, on the 24th anniversary of my first brew day.  Made Rye IPA.

[fredthecat]

I brewed batch #588 yesterday, on the 24th anniversary of my first brew day.  Made Rye IPA.

congrats denny. wow.

[denny]

I brewed batch #588 yesterday, on the 24th anniversary of my first brew day.  Made Rye IPA.

congrats denny. wow.

Thank you!

[ynotbrusum]

That is pretty remarkable - 588 batches divided by 24 years is 24.5 beers per year - a consistent "every other week" rate.

I didn't track my brewing history very well, but I started in 2006 at a rate of about 30 brew days a year and I now brew usually twice to 3 times a month.  This past weekend I made 2 batches - a 10 gallon batch of Lichtbier Helles and a 5 gallon English Golden Ale.  I have made your Rye IPA many times, as it always is a crowd favorite.

Cheers to the milestone and wishing you many more!

[denny]

That is pretty remarkable - 588 batches divided by 24 years is 24.5 beers per year - a consistent "every other week" rate.

I didn't track my brewing history very well, but I started in 2006 at a rate of about 30 brew days a year and I now brew usually twice to 3 times a month.  This past weekend I made 2 batches - a 10 gallon batch of Lichtbier Helles and a 5 gallon English Golden Ale.  I have made your Rye IPA many times, as it always is a crowd favorite.

Cheers to the milestone and wishing you many more!

Thank you so much!

[erockrph]

Tomorrow I'm doing something I rarely do - rebrewing a beer I just brewed a few batches ago. It's a really simple Bitter recipe - Pale Ale malt, Invert #2, Celeia hops throughout, and repitch #4 of WY1762 - which is fast becoming as close to a "house" yeast strain as I've ever had. The beer was amazing, and the keg kicked far too soon, so I'll be putting it back on tap ASAP.

[Fire Rooster]

Today
AG Batch #71, 4.5 gal (Volume in Fermenter)

Open Ferment, Double Drop
60 min Mash (1/4 t Gypsum), 60 min Boil

8 lbs Deer Creek Pilsner
1 cup MG Rye
1/2 tsp Yeast Nutrient last 10 min

30 Min = 14g Magnum Pellet, AA-14.8
20 Min = 28g 2021 HD Liberty dried leaf (6.8AA)
10 Min = 28g 2021 HD Liberty

3 weeks @ 60f 2 packs W-34/70, Re-hydrated, Starter
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[Bob357]

About ready to mill the grains for a Smithwick's like Irish Red I'll be brewing tomorrow.

6.5 lbs. Maris Otter
2.25 lbs. Vienna
4 oz. C-80
4 oz. Black Patent
50 grams Fuggle @ 60
21 grams EKG @ 15
Mangrove Jack's M36 Liberty Bell

Looking at an OG of 1.047, FG of 1.012 with 25 IBUs.
Mashing at 152 F for 75 minutes boiling for 60 minutes and fermenting to terminal gravity at 68 F. Looking for 4.7% ABV.

Developed a liking for this while traveling in Ireland 3 years ago. All of the wife's relatives were Guinness drinkers and I don't particularly care for it. I could count on every pub having Smithwick's, so that was my session beer.