[jeffy]

I just put together a melomel.  Six pounds (half gallon) Orange Blossom honey, just over 6 pounds of yellow passionfruit pulp from fruit growing in my side yard and some well water.  I pitched a bunch of BRY-97 slurry and nutrients into 3 gallons of must at 1.076.  It smells and tastes really good.

that is mindblowing lol. i love passionfruit but its always been very expensive wherever i've lived. ie. $1.50 per fruit or more.

I’ve been collecting them off the ground for a month now.  This was 40 of them, which I take it, would be pretty pricey.  One, shaken with gin or tequila and a little orgeat, makes a nice cocktail.

[dannyjed]

Brewing a Cream Ale for the third time in the last two months. I hope 3rd time is the charm.


Sent from my iPhone using Tapatalk

[kramerog]

Brewed a West Coast IPA in a split batch yesterday to compare Omega OYL-404 Star Party to US-05. If the thiolizing bit works could be a nice money saver, with hops like Calypso and Cascade half the price of Citra and Mosiac. All extract for now until I get enough time to move back to all grain batches. The short brew day is keeping it fun for now though.

https://share.brewfather.app/29XrzqgiFUdb5t

How did the Star Party work out?

[joe_meadmaker]

A late entry.  I have a friend who's planning a big party in August.  Yesterday we brewed a honey brown ale to tap for the party.

[BrewBama]

Tomorrow I’ll brew my homage to the nation’s oldest brewery on the nation’s birthday

[brewsumore]

Brief update:

After brewing a German Pils (OG 1.050) on May 16th using Cellar Science's dry German Lager yeast (same as 34/70) and fermented at 50F, I subsequently brewed 2 more different beers, each 10-gal (+5.5 gals wort per each of 2 bucket fermenters), re-using the yeast slurry.  In each case I kegged the beer one day at which time I jarred the yeast slurry, and the next day brewed the new beer.  The additional beers were:

Oktoberfest (OG 1.057) on June 5th, fermented at 50F, and
Citra IPL (OG 1.057) on July 3rd, currently fermenting at 54F.

I certainly don't deserve it, but each brewday went well, and the 1st 2 beers turned out well - taste very good to my tastes!  Must have been my invoking divine assistance at the beginning of the brewday through the intercession of as many brewer patron saints I could think of... 

I had just a 12-hour lag time on the yeast for the beer currently fermenting, half of which will be served at a homebrew competition.

Pretty cool getting 3 lagers this late into the spring/early summer using just an IC at tap water temps - no pond pump in an ice bath.  Last batch I got down to 60F via IC, and chilled to 54F in a fridge ferment chamber over 6 hours before pitching the yeast slurry (20 oz per bucket).

Life is good.  Cheers to ya's!

[tommymorris]

Brief update:

After brewing a German Pils (OG 1.050) on May 16th using Cellar Science's dry German Lager yeast (same as 34/70) and fermented at 50F, I subsequently brewed 2 more different beers, each 10-gal (+5.5 gals wort per each of 2 bucket fermenters), re-using the yeast slurry.  In each case I kegged the beer one day at which time I jarred the yeast slurry, and the next day brewed the new beer.  The additional beers were:

Oktoberfest (OG 1.057) on June 5th, fermented at 50F, and
Citra IPL (OG 1.057) on July 3rd, currently fermenting at 54F.

I certainly don't deserve it, but each brewday went well, and the 1st 2 beers turned out well - taste very good to my tastes!  Must have been my invoking divine assistance at the beginning of the brewday through the intercession of as many brewer patron saints I could think of... 

I had just a 12-hour lag time on the yeast for the beer currently fermenting, which will be served at a homebrew competition.

Pretty cool getting 3 lagers this late into the spring using just an IC at tap water temps - no pond pump in an ice bath.  Last batch I got down to 60F via IC, and chilled to 54F in a fridge ferment chamber over 6 hours before pitching the yeast slurry (20 oz per bucket).

Life is good.  Cheers to ya's!

Sounds great. You must live north of  the Arctic Circle. I have never chilled below 80F anytime of year.

[brewsumore]

Brief update:

After brewing a German Pils (OG 1.050) on May 16th using Cellar Science's dry German Lager yeast (same as 34/70) and fermented at 50F, I subsequently brewed 2 more different beers, each 10-gal (+5.5 gals wort per each of 2 bucket fermenters), re-using the yeast slurry.  In each case I kegged the beer one day at which time I jarred the yeast slurry, and the next day brewed the new beer.  The additional beers were:

Oktoberfest (OG 1.057) on June 5th, fermented at 50F, and
Citra IPL (OG 1.057) on July 3rd, currently fermenting at 54F.

I certainly don't deserve it, but each brewday went well, and the 1st 2 beers turned out well - taste very good to my tastes!  Must have been my invoking divine assistance at the beginning of the brewday through the intercession of as many brewer patron saints I could think of... 

I had just a 12-hour lag time on the yeast for the beer currently fermenting, which will be served at a homebrew competition.

Pretty cool getting 3 lagers this late into the spring using just an IC at tap water temps - no pond pump in an ice bath.  Last batch I got down to 60F via IC, and chilled to 54F in a fridge ferment chamber over 6 hours before pitching the yeast slurry (20 oz per bucket).

Life is good.  Cheers to ya's!

Sounds great. You must live north of  the Arctic Circle. I have never chilled below 80F anytime of year.

Ha-ha-ha.  I live in eastern Washington State (Spokane, WA) about the same latitude as Munich.  We have had one of the coldest, wettest springs on record - so I took advantage of it. Now we're back into the 80's for the daily high temp.

[Iliff Ave]

Throwing down an Irish Red for the hell of it.

[tommymorris]

Throwing down an Irish Red for the hell of it.

That’s the spirit!

[chinaski]

Small (1.046) coffee vanilla milk porter today.  Re-inspired by the Experimental Brewing episode on coffee in beer after developing the recipe last year after having something similar on draft at Hill Farmstead.  Will use home-roasted coffee and whatever vanilla beans I can find when I go looking.

[Slowbrew]

It's too hot to brew here this time of year here.  This weekend I'm brewing a bathroom remodel.  Going back to the studs.  Wish me luck on the sweating the new pipe valves (I kind of hate plumbing).

Have fun with your worts.

Cheers!!

Paul

[BrewBama]

Brewing a Cream Ale this AM. Basically, it’s my KY Common recipe minus the dark malts, and Cluster (all 2021 harvest Saaz).

[Megary]

Brewing a Cream Ale this AM. Basically, it’s my KY Common recipe minus the dark malts, and Cluster (all 2021 harvest Saaz).

Very nice recipe, though I have to say the use of Crystal really intrigues me.  I don't think I've ever seen a Cream Ale recipe with it before.  What do you find the C40 brings to this style?

Hope the brew day goes well.

[BrewBama]

I am just looking for a bit of body from the C40. I thought the Corn % is pretty high so I thought a bit won’t hurt. The KY Common was such a good beer which included the C40 I thought this would be as well. The tinge of gold color can’t hurt either. We’ll see.


*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV