Cream ale on the boil, garage/brewery smells like baking cornbread. Overshot my preboil gravity by about 8 points but I'm not fussed about it. Will be more of a happy lawnmower beer.
IDK how you transfer to the fermenter, but one recommendation would be to put the the hops loose into the boil then place the racking cane into the strainer to transfer once cooled.Did my first batch on the brewzilla today. My efficiency was crap, but that's what I figured. Estimated og was 1.055, actual was 1.040. Tested with 3 separate hydrometers and 1 cheap refrac at a sample temp on 77°f.
Oh well. All old ingredients from before my hiatus, hence the name Stale Ale/Stale Pale.
Either way, I'm just happy to be back at it, and the efficiency issue will just need tweaks. Also got to make some room in the hop storage part of me freezer. All in I added just enough magnum for 45 ibus at 60 and 2oz each Citra, El Dorado and moutere which was a combo I had been planning on before buying a house and letting 2 years get by me.
Feels good.
P.s: I know the issues with the hop spider, looking into better methods there as well.
I've been using the recirc arm and the pump.IDK how you transfer to the fermenter, but one recommendation would be to put the the hops loose into the boil then place the racking cane into the strainer to transfer once cooled.
Tasting my first attempt on my AiO, and I missed almost every metric I was aiming for besides volume. Beer still tastes great by my biased as hell palette.Yesterday I brewed up my first attempt at a Berliner Weisse, with Hallertauer Mittelfrueh and Lemondrop hops.
This was my second batch on my Anvil Foundry, after switching from propane. It went much smoother than my first.
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I'm using the Philly Sour yeast on this one. But unless it turns out exceptional (which I'm not expecting), I'm going to try a kettle sour on the second iteration. My local brewery makes my favorite example of a Berliner Weisse, and the owner was kind enough to give me his procedure for it. He also adds Brettanomyces.I'm really interested in trying a kettle sour on mine. Are you going that route, or using one of the hip new lacto producing yeasts?
From what I've heard, it needs some simple sugars in the front end. It does the lactic thing first and hits the complex stuff second.I'm using the Philly Sour yeast on this one. But unless it turns out exceptional (which I'm not expecting), I'm going to try a kettle sour on the second iteration. My local brewery makes my favorite example of a Berliner Weisse, and the owner was kind enough to give me his procedure for it. He also adds Brettanomyces.
CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light on it.Hopefully brewing a Sabro hazy pale tomorrow - trying to decide on the 2nd flavor / aroma hop. Bittering with Magnum. Any / all suggestions welcomed.
Hopefully brewing a Sabro hazy pale tomorrow - trying to decide on the
2nd flavor / aroma hop. Bittering with Magnum. Any / all suggestions welcomed.CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light
Seatazz,CITRA. Pairs very well with Sabro, will give a bit of a pina colada flavor depending on the yeast you use. I've had very good luck with it. And if you're using Magnum for bittering, go pretty light on it.
I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating through 2 sacks of MO and I'd like to get at least half the buckets back for a different base.
Grain bill is simple:
80/20 MO/flaked corn to 1.046
Hops:
A bit of magnum at 60 and an oz of tettnanger at 30 and 10
Not trying to reinvent the wheel on this one, just using up ingredients and I'm mostly looking to try pressure fermentation. The plus side is I don't see anything wildly offensive in my own recipe, so the process side of the experiment should yield inoffensive beer
Good to hear. I want to do one as clean and, well, macro tasting as possible at some point. I'm still excited to finally start working with lager yeast.I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.
So, with finally getting kegs, I also got a floating diptube and a spunding valve. Got a fizzy yellow beer recipe I threw together on Brewfather awhile back I need for around too, so I'm finally going to do it with 34/70 under pressure. Ideally I'd use pils in it as a base, but I'm still eating through 2 sacks of MO and I'd like to get at least half the buckets back for a different base.
Grain bill is simple:
80/20 MO/flaked corn to 1.046
Hops:
A bit of magnum at 60 and an oz of tettnanger at 30 and 10
Not trying to reinvent the wheel on this one, just using up ingredients and I'm mostly looking to try pressure fermentation. The plus side is I don't see anything wildly offensive in my own recipe, so the process side of the experiment should yield inoffensive beer
I prefer an English pale (like MO) in light lagers. There’s a fine line between “no strong flavors” and “no flavors” and I think a more characterful base malt keeps you on the right side of that.
That rang a bell, so I went back and checked: it's Weikert's Mexican Lager recipe that uses MO and corn (and a tiny bit of Munich). And he suggests using an ale yeast...Indeed. Josh Weikert's latest recipe is a new take on the classic American Pale Ale. Note the use of Vienna as the base. And while he calls it an ale, he uses 34/70.
https://beerandbrewing.com/amp/recipe-la-nouvelle-american-pale-ale/
Boiling a mild.Mashing in on a mild:
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