Gus_13
Cul de Sac Brewer
Got my yeast spinning for a British Porter Saturday. Splitting a 10 gallon batch with my buddy.
So who's brewing this weekend?
- Thread starter flyangler18
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Steveruch
Well-Known Member
First allgrain pilsner in years on Sunday.
I just finished a 10 gallon batch bock. 100٪ Munich malt, 2 decoctions, stuck sparge, jammed grain mill. Lots of fun but I got it into the fermenter at 53f.
Just brewed 5 gallons of Belgian Pale Ale.
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Just moved to Georgia so going to brew a pseudo peach smoked American wheat beer.
Just mashed in on a Irish Red I am brewing for my upcoming St. Patty's Day Bash!
Mac MacFarlane
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Did a simple pale ale on my new system I put together. It was a lovely 5f out.
Abrayton
Well-Known Member
Got a pre prohibition lager in today. Great brew day except my old chest freezer fermentation chamber crapped out, so I’m trying to regulate temps with pitchers full of ice. Maybe the boss will let me upgrade to a few temp control conicals!
Let me know if you’d like me to write a note saying that you get to upgrade. Can’t hurt, right?Got a pre prohibition lager in today. Great brew day except my old chest freezer fermentation chamber crapped out, so I’m trying to regulate temps with pitchers full of ice. Maybe the boss will let me upgrade to a few temp control conicals!
Hopefully you’re able to get it squared away soon!
Got a warning light on my empty bottle storage rack, thus it's time to put another batch in the fermenter. So we're going a bit German for this one, with about 10 lbs of 2-row, a pound each of Cara-pils and Vienna, an ounce of Northern Brewer up front and an ounce of Saaz at the finish, all wrapped around a packet of Dusseldorfer Alt.
I expect to boil 9 gallons of water and grind the grains to just slightly larger than flour, then mash in a bag; ferment for 3 weeks, and bottle age for at least 3 weeks. Should hit 1.055 OG, looking for about 1.018 FG, for 5.1% ABV, 26 IBUs, and color around 6.1 SRM.
We'll see how it goes.
UPDATE: FG was 1.056, so conversion was slightly better than expected. Color's good, smell's good, kreusen's gone at the 4 day point and there's a nice layer of compacted trub and yeast on the bottom. Right at 6 gallons made it into the fermenter.
I only used 8 gallons of water (5 spring, 3 distilled), but that's still more than the calculator called for (6.2 gals).
I expect to boil 9 gallons of water and grind the grains to just slightly larger than flour, then mash in a bag; ferment for 3 weeks, and bottle age for at least 3 weeks. Should hit 1.055 OG, looking for about 1.018 FG, for 5.1% ABV, 26 IBUs, and color around 6.1 SRM.
We'll see how it goes.
UPDATE: FG was 1.056, so conversion was slightly better than expected. Color's good, smell's good, kreusen's gone at the 4 day point and there's a nice layer of compacted trub and yeast on the bottom. Right at 6 gallons made it into the fermenter.
I only used 8 gallons of water (5 spring, 3 distilled), but that's still more than the calculator called for (6.2 gals).
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Brewing up a true Munich Helles today, going to ferment on the Imperial Urkel slurry that did so well for my last lager. Enough in the pipeline right now that this can sit in the ferment fridge a couple of weeks.
5 gal of oatmeal stout yesterday
Brewed an Irish Stout today - will be a bit late for St. Paddy’s day, but have some family coming to visit in April and it’s a favorite of theirs. Loved how dark those lines looked during the mash
I'll be brewing the 1971 Boddington's recipe from Ron Pattinson's site this coming weekend. Can't wait! Going to go with Wyeast 1968 for this one.
Link to recipe in Ron's site.
Link to recipe in Ron's site.
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Voiced to the family my wish to brew this weekend. Ron's 1939 Fuller's PA.
1.051/43IBU
Pale ale malt, 15% flaked maize, barely 3% invert, a touch of roasted for color. Fuggle bittering, EKG late. Trying Omega's 016 as I wasn't able to replenish my stock of Pub.
1.051/43IBU
Pale ale malt, 15% flaked maize, barely 3% invert, a touch of roasted for color. Fuggle bittering, EKG late. Trying Omega's 016 as I wasn't able to replenish my stock of Pub.
Brewing a tripel today… might brew this weekend as well.
Shenanigans
Well-Known Member
Also brewing a Triple tomorrow in the style of Karmeliet.
Just zested some oranges and it smells great here.
I'll also be brewing a Young's Special London Ale clone.
Just zested some oranges and it smells great here.
I'll also be brewing a Young's Special London Ale clone.
Abrayton
Well-Known Member
Bergamot Pale Ale
Got the 1971 Boddington's recipe brewed did it Friday afternoon as it's supposed to storm all weekend. Expected OG was 1.036 and the beer came in at 1.038 no complaints here.
My tilt initially gave a reading of 1.030 so I took a sample and took a hydro reading and added a calibration point. For a moment I was concerned because everything went so well.
It's in the fermenter and off to the races.
My tilt initially gave a reading of 1.030 so I took a sample and took a hydro reading and added a calibration point. For a moment I was concerned because everything went so well.
It's in the fermenter and off to the races.
Drinking this big beer already. So smooth for 10+% abv.Brewed a Baltic Porter this afternoon. I used my inground wort chiller. OG 1.096.
I brewed a slip n shoddy stout tonight, I don't know how long I actually boiled it because everything was timed around feeding a baby and getting her to sleep. I hit 1.065 for my og which isn't too bad at all and the smells from the kettle were divine.
Brewed a NEIPA today
Just started the 90 minute boil on a Marzen
Beerstein
Well-Known Member
I just finished up my first attempt at a farmhouse. 2-row, organic Azure wheat, orange peal, coriander, and Belle saison (cause I had it).
I just finished brewing an Imperial Stout. Now the waiting game. The upside is that I have both taps flowing, and a keg of Belgian Pale Ale kegged and waiting to go in.
Brewing a 3 gal BIAB Blonde Ale just because I can. The pipeline is full; this makes it fuller.
Beersmith predicted 1.050. Not bad for a 2.5 hour brew day.
Trying to get caught up
10 Saison
10 IIPA
The mill misbehaved, a total PITA brew day. I had a lot of problems, mashed in too low on both had to pull the liquid and heat it then add it back in the the mash several times, so I guess it was a step mash. All in the fermentation chamber in the kegmenters.
10 Saison
10 IIPA
The mill misbehaved, a total PITA brew day. I had a lot of problems, mashed in too low on both had to pull the liquid and heat it then add it back in the the mash several times, so I guess it was a step mash. All in the fermentation chamber in the kegmenters.
Brewing up a Festbier this coming weekend to lager until Fall. Will be first time using liquid calcium chloride for mineral additions, just whipped up a jug of it yesterday. Since the normal pellet kind can absorb water, when weighing out for additions, you can have less actual calcium chloride than you think because of all the water. This liquid method will allow accurate additions.
Brewing 18 gallons of a Mexican Lager this weekend. Hopped with Motueka and fermented with OYL-113. Pic from last year's version...
It's bedtime, but I'm going to throw together a yeast starter for a brewday this weekend. It's a busy weekend, with lots of family commitments, but I have two empty taps. I need to brew, and I'm going to do everything possible to make it happen this weekend!
Beerstein
Well-Known Member
Just mashed in a 10% rye IPA that I'm going to hop with Columbus and Chinook and use a belgian yeast on. 
I’m brewing a hazy pale ale as I type. Some of the hops come from right here in Idaho. I hope it’s good!
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Brewing a Czech Pilsner right now and getting ready to sparge! Using Weyermann Barke Pilsner malt as the bulk of the grain bill and looking forward to seeing how this one turns out!
John
John
GreenEnvy22
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Mashed a Imperial red ale yesterday, did the boil today.
I have 23 liters at 1.082, should end up around 9%.
This was based on the Northern Brewing Megalodon recipe. Last fall I made a batch following the recipe exactly, and it was quite good. This time I swapped out the 2-row for Maris otter, and then swapped the hops for my own (Centennial->Nugget, Cascade->Chinook).
Hit my target preboil and post boil gravities exactly.
I have 23 liters at 1.082, should end up around 9%.
This was based on the Northern Brewing Megalodon recipe. Last fall I made a batch following the recipe exactly, and it was quite good. This time I swapped out the 2-row for Maris otter, and then swapped the hops for my own (Centennial->Nugget, Cascade->Chinook).
Hit my target preboil and post boil gravities exactly.
Brewing a Blonde today. Preboil gravity sample.
Into the fermenter. Beersmith predicted .053. Just over a 3 hour brewday.
