KingBrianI

Recipes 

Getting close to a boil


2 hours!


Bittering hop addition is exactly 1 oz!


I dumped the spent grains on the dock for the ducks and geese


Post-boil color

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I'm too lazy and have too many beers going to keep updating this!

KingBrianI

Recipes 

Pre and post boil pictures:

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I'm too lazy and have too many beers going to keep updating this!

saq

Recipes 

Looks good! My "new world" brew came out a little darker than that.

KingBrianI

Recipes 

Yeah, I'm pretty happy with the color I got. It seems to have darkened significantly over what just pale and pils malt would usually give. I think the boil helped more than the decoction though. Should be right on target after the candi sugar additions for ~40 SRM.

It is bubbling away happily this morning. I held it at 68-70 all night but I'm letting it ramp itself up now.

EDIT: Just checked the temp. It's at 74 now.

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saq

Recipes 

Well, just like clockwork my "New World" recipe hits 1.012 on the 7th day.

KingBrianI

Recipes 

How's it taste though?!

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chri5

Recipes 

Looks like a good brew day. I might have to take some spent grain over to the ducks in my neighborhood when I brew this.

ps - I'm jealous of your Meyer lemon, all the fruit dropped off of mine this year.

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Hobson Brew

KingBrianI

Recipes 

That lemon set hundreds of lemons, but most fell off. There are probably 20-30 that it kept and that are getting big. I've read that they only keep what they can support. Last year it dropped them all, and I think it was because it got too dry, so I've been attentive to keeping it watered this year.

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saq

Recipes 

Like it needs some aging, the banana and fruit phenolics are pretty big. Its cooling right now in the fermeezer before I rack it to a corny where its going to finish conditioning.

KingBrianI

Recipes 

I'm scared to take it off the yeast so fast. I know you said the monks let it ferment for 4-6 days then cool it to 50 degrees to condition. Do they rack it off the yeast when they cool it or chill it without racking? I'm not sure I would want to pull it off without letting it clean up at all, especially with the warm fermentation.

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I'm too lazy and have too many beers going to keep updating this!