KiwiSander
Active Member
I am making my first ever ported this weekend, with winter coming I have had a hunkering for Porter lately...
So who's brewing this weekend?
- Thread starter flyangler18
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Brewing a maibock with ginger, cinnamon, and a whole bunch of Saaz.
Now that I have my mill figured out, I hope to brew a Dunkel and a Cold IPA this weekend. It's been a while.
Brewing a Czech Dark Saturday at my club's Big Brew day. It's for NHC finals, so going to have to fast ferment this one. Was so sure my NY Pils would be the one of two beers to advance at NHC, based on results from prior comps, I brewed that one over a month ago...so now I am stuck in rush mode for the Dark.
Baltic porter today!
kadozen
Well-Known Member
Mashing my FYB pressure ferment lager test batch. Feel good to be back at it on a regular basis and have a pipeline going
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Imma gonna try @Miraculix 's Hazy Cheapskate. Obtained the Sabro and just need some time Saturday and a bag of flour. Might not make it to @bracconiere style inexpensiveness, but we'll see what happens.
Weird, so are we. Fifty gallons that we’re going to split between 10 members.
Have to brew that one again soon ... Man that was a delicious beer.
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Hoping to brew last weekend's Sabro+Citra hazy Saturday; hoping for no repeats of last weekend's last-minute laser-tag-downpour Bday party invite.
BeerHolic
Well-Known Member
6 gallons Belgian Dubbel
... except the kid's baseball schedule has thrown a wrench in the works. Won't know until 9 tonight if he is playing at 12:30 or 3:45 - either way, it doesn't look like I can fit a brew day in
kadozen
Well-Known Member
Welcome back to it. Just started again after a 2 year break a few weeks back
Softailrider
Burnt Lava Brewing
11 gallons of Irish Red today.
Was going to brew up the house blonde ale tomorrow, but I have everything for the BBD recipe this year (SNPA clone), and thinking of doing that instead. I tried a similar recipe last year that was pretty good.
Ok I'm in for the weekend. Not sure if Saturday or Sunday. Going to prep tonight. Focus for this brew (besides making a great session tailgate beer) is think through my brew timing and try to get more time efficient. The last couple brews took longer than I would have liked. Part of that is going to be getting everything ready ahead so I start out almost immediately at mash start on brew day.
One potential limit to this according to my app my inventory is a couple pounds short on white wheat malt. I'm pretty sure I just forgot to log a recent shipment properly, but that could add a wrinkle. I'll probably still brew it and adjust with some other grain I have on hand but will make it a bit different than planned.
Mashing in on a low-alcohol German small beer.
167 F.
167 F.
Mashed in on a British Golden Ale. Golden Promise, some invert. EKG, a bit of Cluster for bittering. 1469
Not getting to brew today but I am heading home after working two weeks in Florida. And bet, I'm brewing early this coming week. I plan on getting a yeast starter going tomorrow and brewing an APA Wednesday.
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The hazy pale is happening. Receiving some good input re : the hop schedule. Hoping for the best, since my last batch was a dumper.
Hank's Hefeweizen in the ale pale right now. Only took 3 hours start to finish and it was like riding a bike. 9 years later and after brushing up on my technique online I have it in the fermenter. Now I just gotta wait 2-3 weeks, then bottle condition for 2 weeks more before I can try it... *sob
Brewing up a Red English ale, might throw in some spruce tips since the tree has them out now.
And a Red DIPA.
To get ready, had to bottle and transfer last night, my least favorite part of brewing.
But 2 brews I last made and had a chance to taste out of primary, a DIPA with Enigma at 7 min to flameout (highly recommend, gives nice full hop mouthfeel).
Also transferring my first peanut butter stout to corney, had a chance to taste. Could taste peanuts (used 6.5 oz of powder) end of boil.
But, the chocolate flavor in the stout overpowered it, so boiled water with 2 oz of PB powder, cooled and added to keg. Hopefully it'll balance out better, But worried PB traub won't clog the diptube as the primary had PB traub in it, more than I thought.
And a Red DIPA.
To get ready, had to bottle and transfer last night, my least favorite part of brewing.
But 2 brews I last made and had a chance to taste out of primary, a DIPA with Enigma at 7 min to flameout (highly recommend, gives nice full hop mouthfeel).
Also transferring my first peanut butter stout to corney, had a chance to taste. Could taste peanuts (used 6.5 oz of powder) end of boil.
But, the chocolate flavor in the stout overpowered it, so boiled water with 2 oz of PB powder, cooled and added to keg. Hopefully it'll balance out better, But worried PB traub won't clog the diptube as the primary had PB traub in it, more than I thought.
BBD SNPA clone yesterday went very well; it's chugging away. So today I'm brewing up the new House cream ale. First one was absolutely yummy, and I want more. Also dipping my toes into the fascinating concept of fermenting in a keg. I have the means to transfer to a serving keg later if I want to. And I just want to see if it works. I'm not keen on the idea of cutting a diptube, so I'll just purge a pint or two when it's time to transfer. Didn't get to LHBS yesterday to get more flaked corn, so I stopped at the store and bought some Bob's Red Mill coarse cornmeal to augment the 1.5lbs I had left. Looks almost the same so I think it will work.
Go for it @seatazz I've been fermenting in sanke kegs over 30 years. I have a CF5 yet I still use my old faithful 1/4 barrel to ferment under pressure. I don't ever plan on retiring it because it works so well.
Cook the cornmeal first (a cereal mash.) Your flakes have the starch gelatinized already, but the cornmeal will not. (If you get "instant" cornmeal/polenta/grits/whatever then it is also gelatinized.)
Alternately, save the cornmeal for dinner and augment your flakes with straight sugar. You will probably not notice the difference.
Fermenting in kegs is great. I highly recommend a floating dip tube for future batches (and specifically, this one.) Purging that pint or two is fine in theory but in practice that pint or two can gunk up your out post something fierce.
I have never experienced a problem with clogging up the out tube but I do use a dip tube shortened by one inch. There again I only ferment in Sanke kegs. I agree with Alex if you intend to ferment in a Corny I suggest a floating dip tube.
Gonna make @Bobby_M 's stout recipe after lunch!
https://www.homebrewtalk.com/threads/american-stout-recipe.725808/#post-10235082
https://www.homebrewtalk.com/threads/american-stout-recipe.725808/#post-10235082
I do have a couple of floating dip tubes for my pressure lids, but I don't have an extra short gas-in diptube; so I'm just going to run with what I've got. The thing that is freaking me out, is I'm always nervous when my volume gets too low in the BK. Sitting at 5g right now 5 minutes before flameout, and I'm nervous as hell. It will be beer I know that, but everything I've done the last 5 years is tumbling down around my ears.
Too late to cook the cornmeal; I just dumped it in with the rest. I did do a longer mash at 152, so I'm hoping for goodness here. I've got 2 months before this beer needs to be dialled in for an upcoming competition, so I can improve (if needed) on the next one; first one tapped less than a week ago is almost gone, it's that good.
Buttoned up in the ferment fridge, from preboil of 1.040 I wound up with 1.075 SG, holy crap. Bit disappointed that I don't get to watch the fermentation (didn't I see somewhere clear kegs for sale???), but I'm looking forward to crisper beer out of it.
BrewMan13
Whole Nother Level Brewing
Brewed a half batch of hefeweizen for a club competition. I'm just so-so on the style, but didn't participate in the last 2 comps, so I figured why not. Fixed an issue with my mill beforehand, so back to my normal efficiencies, which is nice.
A rainy day yesterday, so I brewed two batches. LOL. Long day, but at least I only had to clean up the mess once! LOL. A simple 'Summer Ale' lawnmower beer to stock up for the summer, and a Cholcolate Milk Stout to serve as a nice summer 'desert' beer....
I *just* started a SMaSH beer with Vienna malt and Tradition hops; about 18 IBU. I will ferment it with Munich Classic yeast. If I were using Pilsner malt with a little Munich this would be a Dampfbier (German "steam beer"), although the bitterness for that should be 15 or a little less.
user 338926
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I started up in March after a 6-year break. Tomorrow I'm doing my first ever decoction mash. This should be interesting.
Just finished a re-brew of a Scottish Ale. The original one I brewed back in November, but it never came around to anything near decent. I'm pretty sure that one was yeast related. I built a two step starter that volcano'd all over. I'm pretty sure it ended up under-pitched and stressed. Today's should be fine though. (Hopefully).
That was my quickest brew day ever (except for when I do no-boil beers, and it wasn't that much longer than they are) Wife was going to be gone for 3.5 hours and I wanted to be done when she got back because she *hates* the smells of brewing (or pretends to). I got the grain weighed and milled this morning. Found all my equipment, etc. this afternoon. A half hour before she left I got the water ready. I wasted about 20 minutes by overshooting the strike temperature and had to cool the liquor down, then overshot a little on the way down too and had to heat it up again.
That was the only gaffe. When she walked in the door, the wort was in the bucket, the kettle was washed and put away, and I had most of the mess cleaned up. It sounds stressful but it wasn't because I was prepared for a change.
I'd still prefer having an extra hour, but I get these 3 or 3.5 hours windows a lot more often than I get a whole day or even a half day.
Brewing a English Mild Ale right now. Thought I'd make a recipe I read about in BYO called "Hold The Reins" mild. It won a gold in the GABF awhile back. Supposed to have tons of flavor and not watery for such a light beer and keep the drinkers interest. Good enough for me to try! Have a great weekend everyone!
John
John
My wife won't touch a drop of beer, but she loves the smell of me brewing in the kitchen. She says it smells like I'm baking bread. Except for rauchbier. "Are you brewing bacon beer?" "Well, sort of..."
The kids, however, complain bitterly when I brew.
