biggben

Recipes 

so how does this work and what is it? is this a competition or something?

biochemedic

Recipes 

Check out the first post in the thread, it explains what's up...

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Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

Draygon

Recipes 

Took a sample today of the Stout, SG was 1.110 its down to 1.038 this morning and still going, sitting at 9.6% ABV currently.

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http://www.facebook.com/B2Brewing

Primary:Empty
Secondary: Amber Ale
Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

Planned: Milk Stout, Barley Wine

dgez

Recipes 

Brew day for the juniper rye bock is scheduled for July 5th.

My neighbor has some juniper bushes in his yard. So Im going to clip some branches to boil in the mash liquor and also use some for lautering. I'll do some small scale testing first to see what the juniper 'tea' tastes like and see what ratios might be needed to get a hint of sappy woodiness. I'm really only using branches to be more traditional than for flavor extraction. If its gross I'll just use them for lautering.

mikeysab

Recipes 

Is there anyone that wants to take the Abbey weizen from me? Apparently, rebuilding the world trade center is gonna take more of my time than I thought. If not, no biggie, i'll try to squeeze it in on a free sunday

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sfrisby

Recipes 

It's always something, ain't it?

Que the reserve team!

biochemedic

Recipes 

I just PM'd jtakacs to see if he's still interested in doing one...

__________________
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

jtakacs

Recipes 

anything I don't have to lager and im in... consider me good to go. do you guys have a history w recipes or can I just go for it? thinking of all the abbey weizens I can imagine... nom nom

Piratwolf

Recipes 

Update on my Saffron Tripel--yesterday was a catastrophic brew day. Started at 6:30 and all was well at first. It wasn't until sparge time that it went off the rails. First, it became clear that my wlp500 yeast starter failed to start. Second, my brew software crapped out and I lost ALL my recipes and notes for the last 30+ brews, including this one... Soooo, I did my calculations in my head, boiled off the appropriate amount, did my hop & spice additions, then chilled the wort to 2 carboys rather than 3. With the 500 dead, I pitched 3711 and 530--both are humming along nicely. Then I woke up this morning realizing I never added the 4# of sugar!!! What a cluster****!

Looks like I'll be boiling and adding the sugar in .5# additions over the next 2 days to get the FG I need.

If nothing else, I'll re-brew 5gal of whichever tastes better and make that the exchange batch. Brewing can be so exciting....

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Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

biochemedic

Recipes 

RDWHAHB...

I pretty routinely add sugar additions during the primary. I'm not sure you even need to break it down into the 1/2 lb increments. I've added 1 lb for sure without any problem. There may even be some advantage to doing it this way...for especially high gravity brews, you're not shocking the yeast right up front with the whole gravity...they can get started with less osmotic stress, then you give them more food once they're rocking. The only thing is that those sugars won't get the full effect of the 60 or 90 min of boiling, and you may miss out on some caramelization that could happen. Also, you need to take into account the effect that the lower boil gravity may have on your hop utilization...

__________________
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej