Brewed 5 gallons of pale ale this morning and I'm on the last hour of a three hour boil on an american barleywine (mashed two 1.050 5 gallon beers and I'm reducing the two beers into a single monstrous one). I'll still have to do a 30 minute hop stand with half a pound of hops though.
So who's brewing this weekend?
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te-wa
Well-Known Member
im doing a kern river citra clone-ish. it called for 6oz of honey malt, i accidentally milled 1.3 lbs and mixed it in the other grains. guess it will still be tasty, though. 
Hikeon3
Well-Known Member
Brewed my first batch in 2 years (had a kid)
A variation of EdWort's Haus Pale Ale Partial mashed and bittered with Columbus. Overshot my volume so ended up at 1.046 instead of my planned 1.050.
Fermenting in my outside fridge with San Diego Super Yeast. Cheers!
A variation of EdWort's Haus Pale Ale Partial mashed and bittered with Columbus. Overshot my volume so ended up at 1.046 instead of my planned 1.050.
Fermenting in my outside fridge with San Diego Super Yeast. Cheers!
toestothesun
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Did my first all grain last night... OG was supposed to come in at 1.079 and I came in at 1.070. Growing pains
Did my first AG today.
Last time I brewed, I did a PM and got around 65% efficiency, so I figured I should have about the same efficiency. Nope. Last time I brewed, I had a boiloff of 1 gallon/hr, so I figured I should have about the same boiloff rate. Nope.
I got a 75% efficiency and a 1.3 gal/hr boiloff. So I was really going mad on Excel trying to figure what volume I should add/have at the end. I decided to increase the volume by adding water (larger batch volume to compensate for bigger efficiency + bigger boiloff ) and to increase the amount of hops (to compensate for the bigger batch volume). I forgot to add my immersion chiller @ 15 minutes... but I remembered @ 10... My thermometer got stuck for about 1-2 minutes, so my mashout was @ 177 instead of 170 so I removed the grain as fast as possible when I realized that (probably was at 177 for max 2 min).
And I think a minute amount of the black dust forming under my kettle while it is used went into my beer.
Last time I brewed, I did a PM and got around 65% efficiency, so I figured I should have about the same efficiency. Nope. Last time I brewed, I had a boiloff of 1 gallon/hr, so I figured I should have about the same boiloff rate. Nope.
I got a 75% efficiency and a 1.3 gal/hr boiloff. So I was really going mad on Excel trying to figure what volume I should add/have at the end. I decided to increase the volume by adding water (larger batch volume to compensate for bigger efficiency + bigger boiloff ) and to increase the amount of hops (to compensate for the bigger batch volume). I forgot to add my immersion chiller @ 15 minutes... but I remembered @ 10... My thermometer got stuck for about 1-2 minutes, so my mashout was @ 177 instead of 170 so I removed the grain as fast as possible when I realized that (probably was at 177 for max 2 min).
And I think a minute amount of the black dust forming under my kettle while it is used went into my beer.
Bigstaubbie
Well-Known Member
Sounds good, Good Luck.
I just started heating water for a British style IPA-not too strong with lots of Fuggles and Goldings. I'll use that yeast cake for an oatmeal stout, then I'll pitch a robust porter onto that yeast cake in about a month.
ReverbDude
Active Member
I'm about to start the sparge process on my attempt at a Yellow Rose clone. I'm using 12# pilsner malt and plenty of mosaic hops.
basementbrewbrad
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made my gran cru and an English mild. Very happy with how clear this batch of gran cru turned outSent from my iPhone using Home Brew
Subdivisions
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I'm brewing tommorow. Screw the weekend, I need to get things done here. Doing a porter that I just ran out of. MMMMM good
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Busy three day weekend. A friendship brew on Sat for a club fruit or veg competition, bottled two versions of a cider and brewed up an extract golden strong base to use a homemade rhubarb/blackberry syrup in. Almost sound like a brewer now.
dobes
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brewing 10 gallons of American stout this afternoon and picking up 10 gallons of fresh crushed grapes tonight for my first wine batch.
philipCT
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Brewed a Pliny the Elder clone. 12.5 gallons in the fermenter. 17 gallon boil in a 20 gallon pot. A little worried - watched that boil like a hawk. Ended up with 1.075 - right on the money. Pitched a crap-ton of yeast from 2 smack-paks in a 4 liter starter last night at 5pm. Blowing strong at 7am when I left the house.
Should be ready to drink by mid-November. It will likely be consumed in it's entirety at an annual neighborhood flag football game in December - if it lasts that long, heh, heh.
Should be ready to drink by mid-November. It will likely be consumed in it's entirety at an annual neighborhood flag football game in December - if it lasts that long, heh, heh.
I'm planning a 6 gal AG batch of Stone's Bitter Chocolate Oatmeal Stout. It should be a beast! 23 lbs of grain & an OG of 1.099!
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew
atli126
Well-Known Member
I'm planning on brewing two batches tonight for my Halloween party November 1st
My daughter's wedding was this past weekend and we drank ALL the beer. A nut brown ale, Edwort's Haus Cascade PA, and an ESB.
Started replenishing with a Terrapin Rye PA clone yesterday and will be doing a Bee Cave Robust Porter tomorrow, followed by a Zombie Dust clone and another ESB to get the pipeline restarted.
Want to have the Porter ready for Thanksgiving, so gotta get it going.
-g
Started replenishing with a Terrapin Rye PA clone yesterday and will be doing a Bee Cave Robust Porter tomorrow, followed by a Zombie Dust clone and another ESB to get the pipeline restarted.
Want to have the Porter ready for Thanksgiving, so gotta get it going.
-g
Should be able to squeeze something in this weekend. I'm right out of IPA, so that's clearly a contender for being made. Also been tempted to whip up that Centennial Blonde that people are always talking about. Still have a bit of time to think about it.
This girl is brewing an IPA tomorrow. BigJohn kicked two kegs this week and I need to catch up!
Peruvian802
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I'm brewing an IPA with unknown hops from the neighbors' yard tonight. Pretty standard malt bill and Chico yeast, so I can let the hops shine through.
catdaddy66
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Going to attempt to get two five gallon stouts from an RIS grain bill of 23#'s! Makes for a long brew day but I'm up for it...
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troy2000
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Today's my weekend; I'm working Saturday and Sunday. I'm getting ready to brew a saison; basically channel66's Shipwreck Saison with Belle Saison yeast.
But first I have to go buy a thermometer. A couple of weeks ago I borrowed the one that's normally stuck through the side of my cooler mash tun, and stuck it in the top of a tri-tip instead. Went to get a beer when the tri-tip was half-done. When I got back the meat was charred black, and the thermometer was toast.
Never had a grease fire grilling a tri-tip before. On the other hand, I never grilled a 4 1/2 pound tri-tip before. Surprisingly, the meat was still good; just a hair past the medium-rare stage I like. I just had to trim the charred outside off each piece as I sliced it.
But first I have to go buy a thermometer. A couple of weeks ago I borrowed the one that's normally stuck through the side of my cooler mash tun, and stuck it in the top of a tri-tip instead. Went to get a beer when the tri-tip was half-done. When I got back the meat was charred black, and the thermometer was toast.
Never had a grease fire grilling a tri-tip before. On the other hand, I never grilled a 4 1/2 pound tri-tip before.
Surprisingly, the meat was still good; just a hair past the medium-rare stage I like. I just had to trim the charred outside off each piece as I sliced it.BadDeacon
Well-Known Member
Having 4 of 5 buddies over since our wives are having a girls weekend. Gonna bottle 10 gal of esb and Reload the fermenters w 10 gal of Citra blonde. A few guys are wanting to learn and the weather is beautiful!!!!
Oh, also smoking 2 Boston butts for dinner as well!!!
Deacon.
Oh, also smoking 2 Boston butts for dinner as well!!!
Deacon.
Im making a south pacific pale ale as we speak. 4 kg of pale 2 row, 1 kg of malted wheat with cascade and nelson sauvin for aroma.
Then got a leg of pork going on the spit with a ginger and paprika marinade.
Then got a leg of pork going on the spit with a ginger and paprika marinade.
MaddBaggins
cervisiam vitae
Bottling my tart cherry oaked Quad, 10.48%, tonight.
Brewing a pumpkin ale in the morning.
Sent from my magic box, using only my thumbs.
Brewing a pumpkin ale in the morning.
Sent from my magic box, using only my thumbs.
MaddBaggins
cervisiam vitae
Fresh roasted pumpkin from a local orchard. It's in the mash.
Sent from my magic box, using only my thumbs.
Sent from my magic box, using only my thumbs.
metanoia
Well-Known Member
Brewing up 5 gallons of Gingerbread Brown as we speak, just started boiling. Hit my mash temp and pre-boil gravity PERFECTLY, which is something I struggled with on my Hefeweizen two weeks ago and all my brews two years ago. Super excited for this one.
Brewed 5 gallons of stout in one of the most nightmarish brew session since I have started 4 years ago:
- I Had trouble stirring the grain in the tun since it was so full and burned myself.
- I didn't hit my mash temp.
- I decided to brew on the covered patio instead of the side of the house since the forecast was rain, but the day ended up hot as hell with sun and the patio became overrun with japanese ladybugs who wanted to get in the wort and/or house.
- There's no running water on the patio, so I had to rig all kind of hoses to plug my wort chiller.
- Gravity ended up 10 points too low (I thought my crush looked funny, but didn't crush a second time).
- My mother in law was there the whole day.
Let's hope the beer turns out, altough the "IBU/SG ratio" and "alone time/mother in law was there" ratio of this brew are all out of whack.
- I Had trouble stirring the grain in the tun since it was so full and burned myself.
- I didn't hit my mash temp.
- I decided to brew on the covered patio instead of the side of the house since the forecast was rain, but the day ended up hot as hell with sun and the patio became overrun with japanese ladybugs who wanted to get in the wort and/or house.
- There's no running water on the patio, so I had to rig all kind of hoses to plug my wort chiller.
- Gravity ended up 10 points too low (I thought my crush looked funny, but didn't crush a second time).
- My mother in law was there the whole day.
Let's hope the beer turns out, altough the "IBU/SG ratio" and "alone time/mother in law was there" ratio of this brew are all out of whack.
