[1vertical]

Kegging 10 gallons this weekend, one is the parti-gyle lager lo gravity thang
and the other is the Ale hi-gravity part....1st parti-gyle results are promising.

[narvin]

Did 10 gallons of my yearly Lambic yesterday.  Ground 8 pounds of raw wheat from the health food store to dust by hand with a flour mill, did the full turbid mash, and boiled for 3 hours.  12 hours later, I was ready for bed.

[tygo]

Mashed in on an ESB

[hopfenundmalz]

Did the APA yesterday.  It was about 6 hours from start to everything put away.  Easy!

Used a fairly simple grist and used a late hop schedule.  Some US Goldings at 30 minutes.  Then a 5 oz blend of Us Goldings, Amarillo, and Centennial, added at 190F, turned the chiller water off, and let steep for 45 minutes.

Without the steep and some dinking around, I could have been done in around 5 hours.  That is faster than the 10.5 hours for the Bo-Pils we did recently.
 

[tygo]

10.5 hours for the Bo-Pils we did recently.

Ouch.  Why did it take that long?

[Thirsty_Monk]

10.5 hours for the Bo-Pils we did recently.

Ouch.  Why did it take that long?

You need to listen to "Ma Vlast" while you are brewing.
http://en.wikipedia.org/wiki/M%C3%A1_vlast
The CD is about 70 min.
It is important to listen Czech Patriotic Music while brewing Bo-Pils.

(Now you know my secrets to authentic Bo-Pilsner) 

[tygo]

You need to listen to "Ma Vlast" while you are brewing.
http://en.wikipedia.org/wiki/M%C3%A1_vlast
The CD is about 70 min.
It is important to listen Czech Patriotic Music while brewing Bo-Pils.

(Now you know my secrets to authentic Bo-Pilsner)  

Thanks for the tip    I've got a BoPils up next as a matter of fact.

[Thirsty_Monk]

I brewed Bohemian Dunkel based on article from Brewers Association.

http://www.brewersassociation.org/pages/publications/the-new-brewer/online-extras/show?title=style-spotlight-bohemian-dunkel
I adjusted my water as well as I did acid rest.
My efficiency was 89%.
I have to say I am getting better efficiency with Acid Rests these days.

[redbeerman]

Brewed a Dusseldorf altbier today.  Went to a little German resaurant yesterday.  Food was great, so was the beer.  Not too many places in the states have German beers on tap that I've seen.  Had a liter of Bitburger with sauerbraten and dumplings.  Yum!

[Hokerer]

Brewed a Dusseldorf altbier today.  Went to a little German resaurant yesterday.  Food was great, so was the beer.  Not too many places in the states have German beers on tap that I've seen.  Had a liter of Bitburger with sauerbraten and dumplings.  Yum!

Don't have any idea where ceciltucky is but, back when I was in high school in Maryland, our German class always had an annual field trip to a german restaurant in Baltimore - Old Europe maybe?  Considering that was back in the 70's, it probably doesn't exist any more.

[hopfenundmalz]

10.5 hours for the Bo-Pils we did recently.

Ouch.  Why did it take that long?

It could have taken longer.  I did not have the Weyermann's floor malted Moravian, just the Moravian.  Just did a Hochkurz double decoction, a 2 hour and 15 minute boil, and chilled all the way down to 40 F to pitch the yeast - that takes a while even with an ice bath and pond pump for 10 gallons.  If I had done a triple decoction, it would have added more time.  Hope that explains it.

No Czech Patriotic music was involved.  Maybe that was my error?

[Thirsty_Monk]

No Czech Patriotic music was involved.  Maybe that was my error?

You might end up with German Pils instead 

[corkybstewart]

I brewed my apple wood rauchbier today, 1.076 OG.  I racked it onto the yeast cake of my pecan wood rauchbier so by the summer barbeque season I'll have at least 2 rauchbiers on tap and hopefully some smoked porter as well.

[hopfenundmalz]

No Czech Patriotic music was involved.  Maybe that was my error?

You might end up with German Pils instead 

No, that was the first of my Pils this year, also did a CAP.
And a Cherry Smoked Malt with Rye Doppelbock just to be creative.
Thought lager season was over, but winter is back here big time.
Maybe I can work one more lager in.

[tschmidlin]

I couldn't find anyone to take over proctoring for me, so I drove up to Bellingham for the day, proctored, came home and got stuff ready to brew today.  10 gallons of Belgian Dark Strong are in carboys.  I missed my gravity high, 1.106 instead of 1.096.  I think it's because I milled at a friends house.

I got a mill a while back but couldn't use it this time because I took apart the setup to redo it and it's not back together yet.  I had a big chunk of time and didn't want to spend it mounting the mill and putting the cabinet back together when I could brew instead.