As stated above, going through withdrawals from not brewing, or even cleaning. FML.
What size fermonster is that?Brewed a Vienna lager yesterday.
My fridge is full but I was anxious to brew this so I am fermenting in an Igloo cooler full of water. I've been pleasantly surprised how easy it's been to keep the temp steady in the mid-50's. I used w-34/70 instead of my normal fav WLP830 as a hedge against warmer temps, but it turns out I haven't crept above 56.
Low tech, I know ... but it does the job.
What size fermonster is that?
Yeah Baby it's on ! Just allow yourself an extra 45-60 min to reach boil temp if you have a lowly 1800 watt induction like me but it works !Finally got around to brewing this British Golden Honey ale and it's about Da***d time !! Totally unprepared unscheduled but I got a wild one up me nether parts today and dang it all I'm just doing it. Shoulda had this done weeks ago for football. I'm sure I'm totally going to screw this up..already darned near forgot the rice hulls !!!! But let's see what happens. I'm brewing !!!! 1st time heating strike water with my Max Burton induction cook top. Will see how it goes. Heated up the strike water pretty fast..still, not as fast as stove top.
Looks good. I'll be bottling a Schwarz soon too.Brewing a schwarzbier with some redneck pilsner malt that I won
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Tell you what, it smelled delicious while heating up to the hot break.Looks good. I'll be bottling a Schwarz soon too.
I give up...what's an anti imperial porter ??Cooked beets for an anti-imperial Porter, cleaned and pitched yeast, into last night‘s brew.
https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.I give up...what's an anti imperial porter ??
. Cool. All well and good except Russians are not makers of Imperial stout. Just drinkers. Historically it's a British creation. We have the Princess of Prussia later to become Empress of Russia , Catherine the Great , to thank for having a fondness of extra strong British stouts in her royal court thus taking on the name Russian Imperial...But I hear you ! ...don't know about the beets though...https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.
Your history is correct of course, the beets “make” the beer Ukrainian. They also shared a beer recipe named Putin Huilo (Putin Di*khead) Putin Huilo | Pravda Beer Theatre | Lviv. Cool. All well and good except Russians are not makers of Imperial stout. Just drinkers. Historically it's a British creation. We have the Princess of Prussia later to become Empress of Russia , Catherine the Great , to thank for having a fondness of extra strong British stouts in her royal court thus taking on the name Russian Imperial...But I hear you ! ...don't know about the beets though...
Your history is correct of course, the beets “make” the beer Ukrainian. They also shared a beer recipe named Putin Huilo (Putin Di*khead) Putin Huilo | Pravda Beer Theatre | Lviv
Funny I just brewed spontaneously also my Brown ale and it hit right on target. Hopefully yours finishes low.Had a spontaneous brew day yesterday evening . Brewed up a brown ale, but missed my OG by about 10 points. I think I was shorted on grains from the company I ordered from. Oh well.
1.045 OG it is.
I will say, however, Opal 22 smells soooo good.
How did you cook your beets, how long will/did you leave the beets on the beer? Have you sample it yet to determine what it added to the beer?https://beerandbrewing.com/recipe-resist-anti-imperial-stout/Mine is a little lower OG so I’m calling it a porter and my beet addition is lower. Brewing it for Bluepoint’s Cask Fest HBCs are invited. I’ll name it “Russia is not Borg”, because the Ukrainian resistance is kicking ass, and will not be assimilated.
I boilEd them with skins and about .5 inch of tops, then cooled and peeled them. Quartered the small beets, cut up the larger beets to about the same size, then roasted them on parchment (no oil of course) about 40 minutes at 325F. Cooled enough to bag and put in the freezer. I put the beets in primary after fermentation seemed done. Mushed them up and got them into a boiled mesh bag. They’ve been in a few days have added a lot of color, the flavor is pretty subtle, but by the time I got them processed and roasted I ended up with 11 oz of beets. Sorry for the sketchy details this is a one time creation for an event. If one has them ready, the beets can go in on the hot side. Over all it tastes pretty good, I used Polish hops. I’ll be moving this to a cask on Sunday. The yeast certainly got busy again with the beet addition.How did you cook your beets, how long will/did you leave the beets on the beer? Have you sample it yet to determine what it added to the beer?
The recipe has flaked oats so i was thinking if down at a lower gravity(~1050) it should make a decent oatmeal stout.
Looks more detailed then sketchy to me so thank you for all of the information. I was thinking just roasting the beets but had no idea on time and temp. I had a oatmeal stout in the works so I might give this recipe a try.I boilEd them with skins and about .5 inch of tops, then cooled and peeled them. Quartered the small beets, cut up the larger beets to about the same size, then roasted them on parchment (no oil of course) about 40 minutes at 325F. Cooled enough to bag and put in the freezer. I put the beets in primary after fermentation seemed done. Mushed them up and got them into a boiled mesh bag. They’ve been in a few days have added a lot of color, the flavor is pretty subtle, but by the time I got them processed and roasted I ended up with 11 oz of beets. Sorry for the sketchy details this is a one time creation for an event. If one has them ready, the beets can go in on the hot side. Over all it tastes pretty good, I used Polish hops. I’ll be moving this to a cask on Sunday. The yeast certainly got busy again with the beet addition.
You’re welcomed. Boiling before roasting makes them easy to peel. I saw a dude on YouTube that found a bottle of beet juice that he reduced and I think added to the boil. Upon tasting there was what was described as a mild “earthiness” from the beet addition. So it seems that even if one is not a fan of beets the beer will be drinkable.Looks more detailed then sketchy to me so thank you for all of the information. I was thinking just roasting the beets but had no idea on time and temp. I had a oatmeal stout in the works so I might give this recipe a try.
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