[Fire Rooster]

AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

[Fire Rooster]

AG Batch #54, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Pelton (Pilsner)
1/2 lb Flaked Rice

1/4 tsp Salt
1 Tbsp Sugar

2020 Mt Hood Leaf (4.7 AA)
FWH = 14 g
30 min = 14g
10 min = 14g

60 min Mash
40 min Boil

3 weeks US-05 @ 62f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

Lately brews have been good, only a couple were rated as drinkable, no dumpers.
This batch is a very good summery session ale, very enjoyable and refreshing.
Best one in a while, not a Nectar of the Gods which eludes (not allude,my bad) me, but very good.

[purduekenn]

AG Batch #54, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Pelton (Pilsner)
1/2 lb Flaked Rice

1/4 tsp Salt
1 Tbsp Sugar

2020 Mt Hood Leaf (4.7 AA)
FWH = 14 g
30 min = 14g
10 min = 14g

60 min Mash
40 min Boil

3 weeks US-05 @ 62f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

Lately brews have been good, only a couple were rated as drinkable, no dumpers.
This batch is a very good summery session ale, very enjoyable and refreshing.
Best one in a while, not a Nectar of the Gods which alludes me, but very good.

Sounds great Mecca Pelton malt is a great malt!

[purduekenn]

Latest brew is an American Pilsner/Cream Ale.
 5.5 gallon batch:

9lbs Briess Synergy Select Pilsen Maltgerns
1 lb Briess Flaked Corn
1 lb Sugar Creek Malted Amanda White Corn

Mashed at 150F for 1 hour
12grams Hallertau Magnum (11.1) 30 minutes
14grams Crystal (5.7) 10 minutes
14grams Liberty (5.5) 10 minutes
14grams Crystal (5.7) Flameout
14grams Liberty (5.5) 10 Flameout

Saflager S-189 Lager Yeast @55F

OG = 1.052
FG = 1.012

Kegged on 7/12/21 drank a sample out of the keg yesterday and should be a nice summer drinking beer.

[Fire Rooster]

AG Batch #54, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Pelton (Pilsner)
1/2 lb Flaked Rice

1/4 tsp Salt
1 Tbsp Sugar

2020 Mt Hood Leaf (4.7 AA)
FWH = 14 g
30 min = 14g
10 min = 14g

60 min Mash
40 min Boil

3 weeks US-05 @ 62f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

Lately brews have been good, only a couple were rated as drinkable, no dumpers.
This batch is a very good summery session ale, very enjoyable and refreshing.
Best one in a while, not a Nectar of the Gods which alludes me, but very good.

Sounds great Mecca Pelton malt is a great malt!

First time using Pelton in a large % amount, and first time using flaked rice.
Mt Hood leaf complements it well, at 6 weeks it was so-so, the additional
3 weeks made a world of difference.  Noticed you used S-189, I'll give that a go
in the winter when the basement gets cold enough.

[purduekenn]

AG Batch #54, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Pelton (Pilsner)
1/2 lb Flaked Rice

1/4 tsp Salt
1 Tbsp Sugar

2020 Mt Hood Leaf (4.7 AA)
FWH = 14 g
30 min = 14g
10 min = 14g

60 min Mash
40 min Boil

3 weeks US-05 @ 62f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

Lately brews have been good, only a couple were rated as drinkable, no dumpers.
This batch is a very good summery session ale, very enjoyable and refreshing.
Best one in a while, not a Nectar of the Gods which alludes me, but very good.

Sounds great Mecca Pelton malt is a great malt!

First time using Pelton in a large % amount, and first time using flaked rice.
Mt Hood leaf complements it well, at 6 weeks it was so-so, the additional
3 weeks made a world of difference.  Noticed you used S-189, I'll give that a go
in the winter when the basement gets cold enough.

Pelton is one of my favorite Pils malt. I used Mt. Hood and Liberty together for an American Pilsner/Cream ale and I liked the combination.

[kgs]

Second rebrew of Fairy Juice, my homage to La Chouffe. About the fifth brew in my Mash & Brew. This is the first time in years of trying that I was able to successfully smack open that sugar envelope in a Wyeast smack pack. Does it really make a difference? I don't know. The packet swelled, which made me feel very accomplished. I brew half-batches and don't worry about starters (for a really big beer I would use two yeast packets). Wyeast is what my LHBS carries, so I use it, and I get very fresh yeast from them. The yeast always performs well, despite my inability to smack open the sugar packet.

I used the down time for heating, mashing, boiling, etc. to do a massive reorganization of brew gear and purge of brewing equipment I don't use any more due to process changes. I'm going to try to rehome this stuff to someone who cares (I'm in Sonoma County, CA) versus just sending it to a donation center ("this kettle has a hole in it, what good is that?").

[Richard]

I will be brewing my first batch of a style I made up: Southwest IPA. This uses Neomexicanus hops (Sabro and Multihead), California-grown Feldblume malt from Admiral Maltings, some flaked corn to make it more authentically southwestern, and White Labs San Diego Super Yeast. I want this to be light and dry but with flavor and character, just like northern New Mexico,  Mashed at 148 I expect an OG of about 1.050 and FG of 1.007. i haven't used these hops before so I don't know what to expect, but when I purchased them the employees at the store were very enthusiastic about the combination.

[goose]

My Imperial Stout  that that I will age on Crown Royal soaked wood chips called Peter the Great with Royal Wood.  Brewing it tomorrow.

[Fire Rooster]

AG Batch #59, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
4 lbs Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
1 oz 2020 Mt hood Pellet (5.1 AA) Hop tea, steep 10 min, added to cooled wort

60 min Mash
50 min Full Boil

3 weeks W-34/70, 2 packets hydrated, drop wort to low temp let slowly rise to 69F.
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[Iliff Ave]

AG Batch #59, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
4 lbs Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
1 oz 2020 Mt hood Pellet (5.1 AA) Hop tea, steep 10 min, added to cooled wort

60 min Mash
50 min Full Boil

3 week-ish W-34/70, 2 packets hydrated, drop wort to low temp let slowly rise to 69F
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

Do you normally go with a 9 week fermentation schedule?

[Visor]

Nothing-again dammit!!! Still healing up from a knee replacement and don't think I'm up to packing 7 gallons of wort and FV down the stairs. I hope I'm able to get back to brewing soon as I haven't brewed since early May and am starting to get low on all my regular drinking beers. It's gonna really SUCK if I have to start buying commercial beer again.

[Fire Rooster]

AG Batch #59, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
4 lbs Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
1 oz 2020 Mt hood Pellet (5.1 AA) Hop tea, steep 10 min, added to cooled wort

60 min Mash
50 min Full Boil

3 week-ish W-34/70, 2 packets hydrated, drop wort to low temp let slowly rise to 69F, then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

Do you normally go with a 9 week fermentation schedule?

Yes, I noticed my bottle conditioned beer is best with that time frame.
Beer is bottled @ 3 weeks.
Over time have tried shorter & longer times, 9 weeks seems to be the sweet spot for me.
After that time, the batch is completely consumed within 2-3 weeks.

[tommymorris]

Festbier

Just in time for Oktoberfest. 1055 OG. 62:38% Best Pilsner malt to Weyermann Dark Munich. 30 IBU of Hallertau with 30 minutes left in the boil. 34/70 yeast.

I guess with the Delta variant I may be brewing this for a party of one. Get vaccinated, y’all!

[Fire Rooster]

AG Batch #60, 4.5 gal (Volume in Fermenter)

4 lbs Mecca Grade Rye
3 lbs Ephiphany Vienna
1 lb RiverBend Heritage (6-Row)

1/4 Tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
5 Min = 1 oz 2020 Mt Hood Pellets (5.1 AA)

60 min Mash
50 min Full Boil

3 weeks BRY-97, 2 packets re-hydrated, drop wort to low temp let slowly rise to 69F
3 weeks @ 75f
3 weeks @ 60f
3 days fridge