[Village Taphouse]

I've been brewing a lot and catching up.  A month ago half my kegs were empty.  I know that one of the kegs on tap now is light so the next batch is going to be an American Bock similar to Shiner Bock.  I think BrewBama has brewed my version of it.  Pilsner malt, flaked corn, a small amount of a dark crystal and carafa III.  One hop addition (I usually use Northern Brewer) for about 23-24 IBUs and the yeast on this one would be Omega German Lager 1.  Cheers Beerheads. 

[Fire Rooster]

AG Batch #82, (4.5 gal in Fermenter) SMASH

8 1/2 lbs Simpsons Golden Promise (First Time)

60 min, 1 oz  Tettnanger Dried (2022 Hops Direct AA 4.3)
30 min, 1 oz Tettnanger

(1) 1469 West Yorkshire, Dated 29 APR 2023, Propper starter

60 min Mash, 1/4 t gypsum
60 min Boil, 1/4 t gypsum

BIAB, Double Drop

[tommymorris]

Firestone Walker 805 clone brewing today. Using the recipe from this PDF except using Verdant IPA yeast.

https://byo.com/wp-content/uploads/woocommerce_uploads/Firestone-Walker-clones-3.pdf

[riceral]

just put a Kentucky Common in the fermenter

[tommymorris]

Brewed an Altbier this AM:

I’m curious about this one. I’m specifically curious about K-97 versus your usual Bry-97.

A friend brought me a 6-pack of Altbier from Charlotte, NC. It’s good. Very clean. A bit hoppier than I would target, but they do say is it a Dusseldorf Altbier style.

[BrewBama]

I haven’t tapped it yet. I plan to next week as my Thanksgiving beer. I am hoping it’s clear by then. Otherwise, I’ll using finings.

I only used the K-97 because I had it. If I didn’t I would have used Bry-97 without thinking twice.

[Iliff Ave]

This year’s Christmas beer; Red IPA

52% pils
41% Munich I
5% carared
2% chocolate rye

Warrior bitter
Mosaic/hallertau blanc 10
Mosaic/mandarina 2
Mosaic/hallertau blanc/mandarina DH

1.079
65 ibu
Lallemand New England (crashed and fined)

[ynotbrusum]

A simple pils - 8 lbs Best Malz, half pound of Munich and quarter pound acid malt; RO water treated with 1 g Brewtan B, 2 g CaCl2, 3 g gypsum for mash, 90 min mash (1.5 qts/lb), untreated RO for sparge; 1 oz Magnum at FWH, 2 oz Mittelfruh at 10 min.; 30 min. Boil.  2 packets of Lallemand Diamond, ferment under pressure 10-15 psi.  Tilt hydrometer used to monitor ferment.

Outdoor temperature 19F, garage temp 42F - chill to 68 and let cool to pitching temp outside….

Cheers

[fredthecat]

A simple pils - 8 lbs Best Malz, half pound of Munich and quarter pound acid malt; RO water treated with 1 g Brewtan B, 2 g CaCl2, 3 g gypsum for mash, 90 min mash (1.5 qts/lb), untreated RO for sparge; 1 oz Magnum at FWH, 2 oz Mittelfruh at 10 min.; 30 min. Boil.  2 packets of Lallemand Diamond, ferment under pressure 10-15 psi.  Tilt hydrometer used to monitor ferment.

Outdoor temperature 19F, garage temp 42F - chill to 68 and let cool to pitching temp outside….

Cheers

lol, im doing a simple and very fast pils as well that is identical except no munich, tap water and wlp920. to confirm you wrote 30 min boil?

[ynotbrusum]

I do 30 min boils usually, but occasionally extend them out to 60 mins to get the right OG, if it needs it.

See David Heath discussion on shorter boils, among others….

https://www.youtube.com/watch?v=JI4XVtGdbo4

Cheers

[Fire Rooster]

I do 30 min boils usually, but occasionally extend them out to 60 mins to get the right OG, if it needs it.

See David Heath discussion on shorter boils, among others….

https://www.youtube.com/watch?v=JI4XVtGdbo4

Cheers

Is the malt flavor more pronounced with a 30 min boil ?


Thanks

[denny]

I do 30 min boils usually, but occasionally extend them out to 60 mins to get the right OG, if it needs it.

See David Heath discussion on shorter boils, among others….

https://www.youtube.com/watch?v=JI4XVtGdbo4

Cheers

Is the malt flavor more pronounced with a 30 min boil ?


Thanks

Not in my experience

[Fire Rooster]

I do 30 min boils usually, but occasionally extend them out to 60 mins to get the right OG, if it needs it.

See David Heath discussion on shorter boils, among others….

https://www.youtube.com/watch?v=JI4XVtGdbo4

Cheers

Is the malt flavor more pronounced with a 30 min boil ?


Thanks

Not in my experience

If I may ask, what's your typical boil time ?

[denny]

I do 30 min boils usually, but occasionally extend them out to 60 mins to get the right OG, if it needs it.

See David Heath discussion on shorter boils, among others….

https://www.youtube.com/watch?v=JI4XVtGdbo4

Cheers

Is the malt flavor more pronounced with a 30 min boil ?


Thanks

Not in my experience

If I may ask, what's your typical boil time ?

60 min., but sometimes as little as 20

[kgs]

Just picked up the ingredients for my first brew since March. A lot of water under THAT bridge. I'm doing my fourth? fifth? batch of a Belgian I call "Fairy Juice" (a play on La Chouffe's gnome). The recipe is Belgian Pils, Wyeast 3522, a little cane sugar, and Saaz/Tettnanger. Very much looking forward to an early morning brew sometime over the holiday weekend.