50th Batch

[DoomRider]

Hello all, I am brewing my 49th batch this weekend (a tried and true American Wheat Beer), but after that will be my 50th batch. I kind of want to do something special for the occasion, but a part of me doesn't want to make something that will suck just because it is my 50th batch.

I was curious what some of you all did for your 50th batch. Did you do something unique/different for the occasion, or did you just brew something that you knew would turn out good.

I have been mulling over making my first Saison or Pumpkin Ale. Also, thought I might scale my house pale ale to an IPA or DIPA.

(FYI, I am all grain, and do 5-6 gallon batches)

Any input, or just stories about a milestone (50, 100, 150, 200, etc.) batch would be greatly appreciated.

 

[bobeer]

my next brew is also my 50th. So, happy 50th to you!

A few beers ago I made an oatmeal molasses bourbon oak stout. I wanted to do something I could age but then I have a ton of that stout... so, I'm in the same boat. I think I'm going to do a recipe that I've done before but put a spin on it. Maybe do an IPA but make it a single hopped imperial or throw some fruit in the secondary. Maybe do something like that? Brew something you're comfortable with but mix it up with a new addition or a new yeast to make it special for the 50th brew.

 

[kh54s10]

I didn't plan anything for my 50th. But it was a bit different.

Cascade Wildfire.

Other Smoked Beer (22 B)

6.75 lbs Maris Otter
1.65 lbs Crystal 75
1.05 lbs Oak Smoked Wheat malt
.5 lbs Caramel malt 120
.5 lbs Roasted Barley
.2 lbs Peat Smoked Malt

.5 oz Columbus 60 min
1.0 oz Cascade 0 min
1.0 Centennial 0 min.

American West Coast yeast BRY-97

OG 1.046 of target 1.050
FG 1.010 measured with a refractometer and conversion.

It was really good but could have been even smokier. More Oak Smoked Wheat or maybe some Cherrywood Smoked malt.

I am a fan of smoked malt and will go more radical on my next one maybe for #80

 

[SnakeRidge]

I don't know what my 50th overall batch was, because I didn't keep notes back then, but my 50th all grain batch was a wheat IPA (like Lil' Sumpin') with Falconer's Flight 7C's (first time I used those hops). 100 was a Brown Porter for my wife. 150 was my first batch of this year (nice coincidence) and I did a huge IIPA that I called Winter Sun. I'm looking to do something special for #200 like a barleywine to age for a while.

You've got to stop and admire these kinds of milestones!

 

[QuadConPana]

I'm only about 10 batches in. And, maybe it's because I'm sipping one now, but, I would do this You will want to share your 50th with everybody, and that would be difficult with a Black Cherry Chocolate Chip Habanero Porter or whatever. This is the #1 recipe on this site for a reason. Good enough for a beer snob, but easy enough for a macro drinker. Brew it up, invite everybody, and finish the batch in one evening. Then, start off the next 50 with something you'll age for a decade and enjoy only on special occasions.

 

[kh54s10]

I'm only about 10 batches in. And, maybe it's because I'm sipping one now, but, I would do this You will want to share your 50th with everybody, and that would be difficult with a Black Cherry Chocolate Chip Habanero Porter or whatever. This is the #1 recipe on this site for a reason. Good enough for a beer snob, but easy enough for a macro drinker. Brew it up, invite everybody, and finish the batch in one evening. Then, start off the next 50 with something you'll age for a decade and enjoy only on special occasions.

I'd brew the Black Cherry Chocolate Chip Habanero Porter or whatever, so that I would not have to share my 50th with everybody!!!

 

[Psylocide]

I brewed up the most horrible abomination to beer for my 10th batch recently... forgot it was #10.

5.5% cream ale that makes Bud Light taste heavy. Thanks for reminding me to keep track.

 

[QuadConPana]

I'd brew the Black Cherry Chocolate Chip Habanero Porter or whatever, so that I would not have to share my 50th with everybody!!!

To me, this hobby is ABOUT sharing. Make #50 the wedding, and invite everyone. Then, #51 can be the honeymoon that will be none of their business.

 

[kh54s10]

To me, this hobby is ABOUT sharing. Make #50 the wedding, and invite everyone. Then, #51 can be the honeymoon that will be none of their business.

OK, but why not share 51 to 99 and save #50 for yourself, just saying....

 

[m00ps]

I just realized I have no idea what my 50th was. Or 100th or 150th....? yeah probably. I keep the brew dates recipes for everything in a giant beer stained crinkled stack of paper. I could go about sorting it all to figure it out but that time I could be spending on planning my next weeks recipes

 

[LandoLincoln]

Hello all, I am brewing my 49th batch this weekend (a tried and true American Wheat Beer), but after that will be my 50th batch.

I don't believe you. I'm going to have to see the documentation on this. You think you can come in here and say, "Hey, I've done 48 batches of beer!" and you just expect us to take your word for it? Come on.

 

[DoomRider]

I don't believe you. I'm going to have to see the documentation on this. You think you can come in here and say, "Hey, I've done 48 batches of beer!" and you just expect us to take your word for it? Come on.

LOL! I could scan copies of every print out for you. I keep a pretty comprehensive notebook that details every batch. I am a little OCD (organized). Why on earth would one lie about how many batches they have brewed?

This did make me laugh though!

 

[DoomRider]

I'd brew the Black Cherry Chocolate Chip Habanero Porter or whatever, so that I would not have to share my 50th with everybody!!!

Well, if I brew the Pumpkin Ale, I know I will drink maybe 1 or 2, and give the rest away. I am not a huge fan of the style, but when I ask some friends what they think I should brew for my 50th. I always get, A PUMPKIN BEER! Folks love that stuff, and I am just not a fan.

I am really leaning toward a Saison. Mainly because it is something I have not done, and it is hotter than hell here in NC.... Sooooo, it kind of makes sense.

 

[sburnt]

I'm at 33... I don't have specific ideas, but I will say: CONGRATULATIONS!

 

[LandoLincoln]

This did make me laugh though!

Then my job here is done.

Congrats on the 50 batches. I have no idea how many I've done. It's more than ten and less than 300, that much I know.

 

[Tiber_Brew]

I brewed a German Pilsner for my 50th. Turned out great, but it isn't a particularly striking style such as imperial or double [fill in the blank].

I'm brewing my 200th batch right now (yes, as I type this). I'm making a 100% all Michigan ingredient India Pale Lager. Through some connections I got a bag of 2-row pale malt from Michigan Malting. I also have 10 lbs of Michigan grown Cascade, Centennial, and Chinook. Since I do side work for a local yeast laboratory (the only one in Michigan), I have access to a native lager yeast captured right here in Michigan's Upper Peninsula on the shores of Lake Superior.

I really hope this turns out!

 

[DoomRider]

I brewed a German Pilsner for my 50th. Turned out great, but isn't a particularly striking style such as imperial or double [fill in the blank].

I'm brewing my 200th batch right now (yes, as I type this). I'm making a 100% all Michigan ingredient India Pale Lager. Through some connections I got a bag of 2-row pale malt from Michigan Malting. I also have 10 lbs of Michigan grown Cascade, Centennial, and Chinook. Since I do side work for a local yeast laboratory (the only one in Michigan), I have access to a native lager yeast captured right here in Michigan's Upper Peninsula on the shores of Lake Superior.

I really hope this turns out since the concept is quite captivating!

Holy crap! This sounds awesome. Taking drink / brew local to another level!

 

[Tiber_Brew]

Holy crap! This sounds awesome. Taking drink / brew local to another level!

I did something similar for a collaboration brew with New Holland Brewing Company this past spring. We made a 100% Michigan Saison with one of our native Michigan ale yeasts. It really piques interest for those "drink local" microbrew fans.

 

[JonM]

Heh. I remember my batch 50 like it was yesterday.

It was a couple months before my wedding. The bridal shower was to be at SWMBO's parents' house on a Sunday and all the setup was to be done Saturday. Earlier in the week, she told me that they may or may not need my help for the setup. I set up my brew gear hoping that they would not need my help. She called on Saturday afternoon and said, "Okay, you're off the hook. Do your own thing today." I had the burner lit while she and I were still on the phone.

It was a Pliny the Elder clone, btw. Turned out great. It was the last batch I brewed at my old bachelor pad.

ETA: I was completely hammered during that brewday. When I brewed my first batch at our new place, I was thinking "why the heck is my gear all dirty? It's like I did a half-assed job cleaning up last ti... Oh yeah. That's right. "

 

[MrFancyPlants]

I say make up a new recipe and try to get your OG to exactly 1.050 and shoot for 5% abv.. then drink 10 of them and you'll be exactly 50% drunk off of your 50th batch.

I think that is how that works.

 

[solbes]

I brewed a 12% barleywine as batch #50. About 3.5 gallons were as is. A gallon was oaked with Bordeaux blend oak cubes. And a gallon was soured with lacto and Brett. A year and a half later I can say I strongly preferred both the oaked and the soured versions.

The base beer had tons of body, but those JP dregs tore right through them. Now seems to have the body of a 7 or 8% beer, but packs a huge wallop so you have to tread lightly.

BTW, just brewed batch #69 on Tuesday. I shoulda done something special to commemorate that occasion

 

[Bigstaubbie]

My 50th brew was none other then Centennial Blonde. Glad I stumbled on that recipe. Thanks BM.

 

[brewcat]

People keep track of their batch number?

 

[JonM]

When I bottled, yes. Writing the batch number on the cap was the best way to keep track, along with a corresponding notebook.

Now that I keg (which I started maybe two batches after batch 50) forget it.

 

[Tiber_Brew]

People keep track of their batch number?

I record and keep track of everything.

 

[Yooper]

I brewed a German Pilsner for my 50th. Turned out great, but it isn't a particularly striking style such as imperial or double [fill in the blank].

I'm brewing my 200th batch right now (yes, as I type this). I'm making a 100% all Michigan ingredient India Pale Lager. Through some connections I got a bag of 2-row pale malt from Michigan Malting. I also have 10 lbs of Michigan grown Cascade, Centennial, and Chinook. Since I do side work for a local yeast laboratory (the only one in Michigan), I have access to a native lager yeast captured right here in Michigan's Upper Peninsula on the shores of Lake Superior.

I really hope this turns out!

It sounds great- I can't wait to try it!

I record and keep track of everything.

I keep my recipes and notes in a folder and on my computer, but I never thought about keeping track of how many different batches I"ve made.

I've made a lot of wine batches over the last 25 years or so, a little mead, some cider, and tons of beer. I would not even be able to guess, but I suppose I could dig out all of my notebooks and count the pages/recipes in there.

I just never thought about keeping track of how many batches, even though I do take good notes on everything else.

 

[Tiber_Brew]

It sounds great- I can't wait to try it!

I'll let you know when it's ready. It's a lager, so it'll be few months. Turns out the pale malt from Michigan Malting has a way lower PPPG than my standard pale malt, so I was way under my OG. It'll be more of a Session IPL

 

[DoomRider]

I say make up a new recipe and try to get your OG to exactly 1.050 and shoot for 5% abv.. then drink 10 of them and you'll be exactly 50% drunk off of your 50th batch.

I think that is how that works.

This sounds like a completely sound idea to me! Maybe I can talk my father into this very exciting experiment, and 2 folks will be 50% drunk off my 50th batch!

 

[DoomRider]

When I bottled, yes. Writing the batch number on the cap was the best way to keep track, along with a corresponding notebook.

Now that I keg (which I started maybe two batches after batch 50) forget it.

This. I bottled until I bought a kegerator in March, and just kept track after that. I still bottle from time to time as well. I brewed a Porter this last weekend that will bottled (the bottles will have a 48 on them). Seemed like an easy way to track what was in each bottle.

 

[DoomRider]

It sounds great- I can't wait to try it!



I keep my recipes and notes in a folder and on my computer, but I never thought about keeping track of how many different batches I"ve made.

I've made a lot of wine batches over the last 25 years or so, a little mead, some cider, and tons of beer. I would not even be able to guess, but I suppose I could dig out all of my notebooks and count the pages/recipes in there.

I just never thought about keeping track of how many batches, even though I do take good notes on everything else.

Yooper, I have been reading your excellent advice since I joined this forum, and am pretty stoked you commented on one of my threads.

Thank you for all the great advice you give on a regular basis. You are one of the reasons I probably made it to batch 50! Or at the very least, one of the reasons I make better beer.

Cheers!

 

[tbred]

Congrats on reaching 50! My 50th was my house pale ale that I turned into a dogfish head 120 minute monster. Lucky I was able to hit the 20% ABV. It was an exciting adventure and a beer that I had to babysit everyday. Will not forget that batch. Still have a few bottles aging!

 

[solbes]

I have an Excel spreadsheet with all of my recipes, dates, fermentation deets, water, and tasting notes. Takes 5 minutes to update and makes recipe formulation a lot easier. Wine batches are in there too.

 

[Yooper]

Yooper, I have been reading your excellent advice since I joined this forum, and am pretty stoked you commented on one of my threads.

Thank you for all the great advice you give on a regular basis. You are one of the reasons I probably made it to batch 50! Or at the very least, one of the reasons I make better beer.

Cheers!

Wow, thank you for those kind words. I appreciate it.

I also blame this forum for my obsession with brewing. Before I found this forum, I was a dabbler making wine and some beer kits. This forum fed my obsession, and now I've spent probably $5000 on brewing gear!

I've also met some great friends (@Tiber_Brew above, and many more!) and it has really enriched my life.

I'm glad you are finding this forum as useful and valuable as I do.

 

[bobeer]

People keep track of their batch number?

I didn't for a while. I keep everything in a notebook about each batch of beer. The date brewed, the date packaged, OG, FG, Abv, IBU, SRM, recipe, mash temp, tasting and brew day notes. One day I decided to see how many batches I had brewed... It was easy to go through with a sharpie and number all of them at the top of the page. Now I just write the number at the top with the recipe name when I fill out a new page.

 

[Yooper]

I didn't for a while. I keep everything in a notebook about each batch of beer. The date brewed, the date packaged, OG, FG, Abv, IBU, SRM, recipe, mash temp, tasting and brew day notes. One day I decided to see how many batches I had brewed... It was easy to go through with a sharpie and number all of them at the top of the page. Now I just write the number at the top with the recipe name when I fill out a new page.

Duh! You just reminded me of something!

I started using Beersmith in about 2007, and most of my recipes are in the "brew log" that I've done- but not all of them since I've rebrewed and just used the same brewsheet.

Of course, the wines, meads, and ciders aren't in there and I don't feel like tabulating those hundreds of pages right now with my notes.

But I have 202 finished beer batches listed in Beersmith.

Since at least 50 or 75 were brewed before Beersmith, and some were just reused brewsheets (no new entry in Beersmith), that's not a great estimate but it's a starting point. That wouldn't include things like the kits I bought at the beginning, or the times I brewed at a friend's and things, but it can be a start for counting if I feel like it.

 

[SnakeRidge]

I brewed extract and partial mash for about 10 years and didn't keep much in the way of notes then due to the guerrilla nature of my brewing. I was in my 20's and moved around a lot so brewing was pretty clandestine. I went all grain in 2010 and it seemed a good time to start keeping track.

I keep an excel sheet with batch name, brew date, dry hop date and packaging date. Easy to update on Mondays at work while I drink a coffee. I also have been using Beersmith since I graduated from kits (after about 5) so I have a folder titled "Valhalla" that contains all my past brews.

 

[DoomRider]

Alright, I really enjoyed everyone's responses to this thread, but ya'll haven't pushed me in one way or another. I have definitely narrowed it down to first time brewing a Pumpkin Ale or first time brewing a Saison. Soooooo, what should batch #50 be?

 

[m00ps]

saison FTW. Plus, they are easily the best beer to brew in the summer since they require no fermentation temp control. I got close to 20 recipes to draw inspiration from if needed.

 

[BGBC]

I label all of my caps with the batch number - that's how I keep track of what's in the bottle since I don't label most of them. It corresponds to a row in a spreadsheet on Google drive that has all the batch stats and info.

But I'm an engineer-turned-consultant, so spreadsheets are in my nature I guess...

That said, boo Pumpkin Ale, yay Saison! Throw in some Brett or bacteria if you haven't played with any mixed fermentations yet. Or split the batch so you can compare the results.

 

[JimRausch]

Last year, around this time, I added my brew records to an Excel sheet, and realized that I was at batch 38. So, I did a big push through the fall and finished batch 50 on 12/30. 'Batch50 Bock'. Turned out wicked good.