Beer you like but have never brewed?

[Velnerj]

I've never brewed a lager. My dessert island beer is Pilsner Urquell. But I live in CZ and it's cheap here and I know I'll never come close to replicating it. So I stick to beer styles that are hard to come by in my neck of the woods.

I've got a rye lager in my sights though so we'll see.

 

[Broothru]

I love Kolsch & if a brewery has one on the menu, I’ll judge them based on how how close they come to a real Kolsch.

I haven’t brewed one because I doubt I could make it to my standard.

Similar perspective and dilemma.

Kolsch and Helles have been my perpetual unicorns. In early July I brewed both for a competition next month in hopes of not only winning but especially to gain useful criticisms and advice from BJCP certified judges. Both are currently lagering and getting better day by day.

Of course I've had to 'sample' few (strictly for Quality Control). While they still may not be on par with local examples, let alone those I enjoyed in both Koln and Munich, these are both quite nice and I'm getting better with each brew session.

 

[Falstaff]

Any lager. I just don't have the equipment (spare fridge, mostly). I largely prefer them over Ales. I could do a two gallon batch in my mini fridge but I don't know if it's worth all the time and effort. Someday.

 

[WesBrew]

Any lager. I just don't have the equipment (spare fridge, mostly). I largely prefer them over Ales. I could do a two gallon batch in my mini fridge but I don't know if it's worth all the time and effort. Someday.

Anvil has a kit with a controller and submersible pump to control fermentation temp from a cooler of icewater. 99$ i think. It works

 

[Falstaff]

Anvil has a kit with a controller and submersible pump to control fermentation temp from a cooler of icewater. 99$ i think. It works

I'll check it out. Thx

 

[hamachi]

Thoughts of brewing a Doppelbock have bounced around in my head for the past few years.

Yes! Thoughts of brewing a Doppelbock have bounced around in my head for the past few days, ever since I had a glass of Ayinger Celebrator and thought, "My God, that's good!"

I'm building a recipe now, but my main problem is lack of temperature control beyond frozen bottles in a water bath, which is not enough for true lager temperatures. But I have been encouraged by reports from Brulosophy and elsewhere that Saflager W-34/70 yeast can perform well even at ale temperatures. So I plan to give it a shot in a 2.5 gallon batch this weekend.

 

[jrgtr42]

just had a thought...i've always wanted to make sake, but never could get the mold to actually convert the rice

same here. My rice just turns fuzzy and green.

 

[Joewalla88]

Yes! Thoughts of brewing a Doppelbock have bounced around in my head for the past few days, ever since I had a glass of Ayinger Celebrator and thought, "My God, that's good!"

I'm building a recipe now, but my main problem is lack of temperature control beyond frozen bottles in a water bath, which is not enough for true lager temperatures. But I have been encouraged by reports from Brulosophy and elsewhere that Saflager W-34/70 yeast can perform well even at ale temperatures. So I plan to give it a shot in a 2.5 gallon batch this weekend.

I know its not exactly how it's supposed to be done, but I've used cal common yeasts when I could lager or didn't have space for it, and it gets pretty dang close. Not sure if that's a route you'd want to go or not, but might be worth looking into.

 

[Joewalla88]

same here. My rice just turns fuzzy and green.

I've only done the rice wine with those yeast balls. I always end up dumping it. It seems fun at first, but just can't drink the stuff.

 

[bracconiere]

same here. My rice just turns fuzzy and green.

i didn't get green till i was trying to save money and put it in the oven with the light on, to sporeulate, to save money/ figured at this rate i'd need a lot to try and dial it in. but the vintometer didn't work for telling me if i was improving or anything. now i have a refrac, and hydro. can tell. been thinking about doing some koji rice in my mushroom glove box. so it doesn't go sour. and trying again! just in case the inbev try's forcing them to sterilize barley! still got a quart jar of dirty spores i can clean up....

edit: imagine english wasn't my native tounge reading that! lol

 

[Miraculix]

I've only done the rice wine with those yeast balls. I always end up dumping it. It seems fun at first, but just can't drink the stuff.

Same here... But I keep on trying!

 

[bwible]

There's all kinds of stuff that I enjoy a pint of, but just can't imagine having 5 gallons of it tying up a keg. For example, I used to make a Burton Ale each year for the winter, but it would frequently linger into the following autumn. I really enjoy that style, but I just didn't drink it at a suitable velocity to justify tying up a keg for most of a year.

Bingo. I have a 5 gallon keg full of a club brew bourbon barrel aged RIS that has been tying up one of the 2 taps on my kegerator for about 8 months now. And its still about 3/4 full. It’s a great beer, but I just don’t drink it much. After this, I won’t do that again.

I brew barleywine once a year and that gets bottled. Because that’s another beer that tends to hang around for awhile. I did a rauchbier at the beginning of the year and that’s another one I’m glad I put in bottles.

 

[bwible]

I’ve never brewed a Hefe or a wee heavy. Planning a wee heavy in the next few months though.

I’ve brewed Hefe several times, but I never mashed wheat. I use wheat DME whenever I brew Hefe.

 

[bwible]

Any lager. I just don't have the equipment (spare fridge, mostly). I largely prefer them over Ales. I could do a two gallon batch in my mini fridge but I don't know if it's worth all the time and effort. Someday.

Yeah same here. Pretty much all of the lager styles. I don’t have a spare fridge to control temp and lager in. In addition to our house fridge, I’m already running a True commercial glass front beer fridge for bottles and a 2 tap kegerator. So my wife would not be happy if I bought another fridge to use for brewing - even a small one.

I’ve been doing psuedo-lagers - fermenting lager recipes with ale yeast. Had decent results with neutral American strains like 1056 and 1272. 1099 also worked very well. They list blonde ale under the styles 1099 can make, so I thought why not. I’m about to do an American Premium lager type recipe using Fermentis 34/70 and fermenting it at basement temps. Read many good comments about fermenting this yeast warm. I was going to do that beer today, but now I won’t be able to brew it until tomorrow. Really high hopes for this one. I planned a light lager and then I’m going to follow that up with an amber lager to re-use the same yeast.

My normal batch is 3 gallons. Works out to a case plus a 6 pack. I brew 3 gallon recipes on my Anvil Foundry 6.5. I formulate my recipes to collect 4 gallons, boil down to 3.5. 3.5 goes in the fermenter so I actually end up with 3 gallons when all is done.

 

[bwible]

Anvil has a kit with a controller and submersible pump to control fermentation temp from a cooler of icewater. 99$ i think. It works

They have been out of stock on those for awhile now. When they first introduced them they came with an Inkbird controller. Then they switched controllers from Inkbird to their own, and I’m guessing they are having a problem sourcing those controllers now. Under “parts” you can buy all the pieces individually except their controller right now.

I bought all the parts and an Inkbird controller elsewhere a couple months ago, haven’t used it yet. I am planning to try it, but I’m skeptical about using ice water in a cooler. How long is a bag of ice going to last? And it’s a another manual thing to look after - to keep replacing ice or ice packs. Its ability to cool is only going to be as good as the amount of fresh ice in the cooler.

The drilled stopper they sell with this kit is a #7, which fits a standard 5 gallon carboy but not a 6.5 gallon. So its good for a 3 gallon batch like I brew. But if you want to ferment a 5 gallon batch you will need to drill your own stopper or rig something else by drilling a bucket lid or something. A 6.5 gallon carboy uses a smaller stopper so it might be difficult to drill. The Fermonster probably would be a better candidate. Buy a spare solid lid and drill it for a #7 stopper. Unless you buy one of Anvil’s bucket fermentors for $139 and another $50 for the insulating jacket.

 

[WesBrew]

They have been out of stock on those for awhile now. When they first introduced them they came with an Inkbird controller. Then they switched controllers from Inkbird to their own, and I’m guessing they are having a problem sourcing those controllers now. Under “parts” you can buy all the pieces individually except their controller right now.
I bought all the parts and an Inkbird controller elsewhere a couple months ago, haven’t used it yet. I am planning to try it, but I’m skeptical about using ice water in a cooler. How long is a bag of ice going to last? And it’s a another manual thing to look after - to keep replacing ice or ice packs. Its ability to cool is only going to be as good as the amount of fresh ice in the cooler.

True and the attention to the cooler depends. ambient temp, ferment temp, quality of cooler. I have the set with the inkbird controller and it has worked well. Lagers required more attention. I used a bunch of ice-packs from amazon and swapped them out rather than adding more ice.

 

[Taket_al_Tauro]

I have found that smaller batch brewing (in the 2 to 3 gallon range) really helps with working in trial recipes or brewing bigger beers. High ABV beers benefit from several months of aging (maybe not IIPA). While I keg most of my batches, bottling off a case or so of a Quad, Barleywine, Imperial Stout, etc. works out well.

This is wise advice for sure. The problem is, I actually went the opposite route. Given that I cannot brew as often as I would like, I said "screw it, let me at least brew larger batches". So I'm now brewing in the 12-14 gallon range. I'm having lots of fun with it because I now split batches in 2 fermenters per default, testing diffrerent yeasts, and so on... but this setup does not really encourage high ABV brewing. I mean, it would be possible, for example, to use the first runnings for a high ABV beer and the remaining, thinner wort for a lower ABV one. But then you have to boil and then chill them separately, which complicates things a bit.
At the end of the day, since I'm not that big fan of the really high ABV stuff, it's not really a problem for me.

 

[CascadesBrewer]

My normal batch is 3 gallons. Works out to a case plus a 6 pack. I brew 3 gallon recipes on my Anvil Foundry 6.5. I formulate my recipes to collect 4 gallons, boil down to 3.5. 3.5 goes in the fermenter so I actually end up with 3 gallons when all is done.

Nice! I feel like this is the most over looked batch size. When was the last time you went to the store an purchased two full cases of any one craft beer? Yet somehow brewing two cases has become the standard batch size. I do a lot of 2.5 gallon stove top batches, but I have been really tempted to pick up one of the Anvil Foundry 6.5 gallon systems.

I have also found that small batch brewing lets me brew much more often. Where brewing a 5 gallon batch on my propane burner usually requires me to fit in a weekend day, I can pretty much whip out a 2.5 gallon batch on my stove on any random evening without worrying about it being raining/snowing/dark. (Though with more opportunities these days to get together with friends to share beer, full size batches are also nice to keep the supply full.)

 

[Beerstein]

I’ve brewed Hefe several times, but I never mashed wheat. I use wheat DME whenever I brew Hefe.

I've mashed wheat up to 25% for other types of beer. I always use rice hulls and when using high amounts of wheat or rye, I also use Glucabust. I've got a container of Novozyme Ultraflow I want to try soon.

 

[beersk]

Bingo. I have a 5 gallon keg full of a club brew bourbon barrel aged RIS that has been tying up one of the 2 taps on my kegerator for about 8 months now. And its still about 3/4 full. It’s a great beer, but I just don’t drink it much. After this, I won’t do that again.

I brew barleywine once a year and that gets bottled. Because that’s another beer that tends to hang around for awhile. I did a rauchbier at the beginning of the year and that’s another one I’m glad I put in bottles.

You can certainly beer gun a bunch of that into bottles. It won't harm it.

 

[beersk]

Nice! I feel like this is the most over looked batch size. When was the last time you went to the store an purchased two full cases of any one craft beer? Yet somehow brewing two cases has become the standard batch size. I do a lot of 2.5 gallon stove top batches, but I have been really tempted to pick up one of the Anvil Foundry 6.5 gallon systems.

I have also found that small batch brewing lets me brew much more often. Where brewing a 5 gallon batch on my propane burner usually requires me to fit in a weekend day, I can pretty much whip out a 2.5 gallon batch on my stove on any random evening without worrying about it being raining/snowing/dark. (Though with more opportunities these days to get together with friends to share beer, full size batches are also nice to keep the supply full.)

I agree. I do a lot of 3.5 gallon (2.5 gallons into keg) batches as well and it's a nice size, especially if you don't share that much or drink that much (both of which I occasionally do). Sometimes a batch will last a week and a half in the keg, sometimes a month. That's kinda nice, easy to run out of beer fast though. But, like you said, you can brew more often, which I have lots of time to do. Bigger batches makes perfect sense for those who have lots of parties and/or can't brew that often, both of which don't apply to me.

That said, I still brew 5 gallon batches as well. But sometimes a keg will last 2 months. Funny thing is, I drink the first, about, 2.5 gallons pretty quick, then the last 2.5 gallons takes forever it seems. Even back in 2010 when I first started kegging I always felt like I got tired of a beer about halfway through the keg.

Today I'm brewing a 3.5 gallon batch of Traditional Bock that I'll lager until sometime in the late fall, I'm thinking.

 

[Beerstein]

I agree. I do a lot of 3.5 gallon (2.5 gallons into keg) batches as well and it's a nice size, especially if you don't share that much or drink that much (both of which I occasionally do). Sometimes a batch will last a week and a half in the keg, sometimes a month. That's kinda nice, easy to run out of beer fast though. But, like you said, you can brew more often, which I have lots of time to do. Bigger batches makes perfect sense for those who have lots of parties and/or can't brew that often, both of which don't apply to me.

That said, I still brew 5 gallon batches as well. But sometimes a keg will last 2 months. Funny thing is, I drink the first, about, 2.5 gallons pretty quick, then the last 2.5 gallons takes forever it seems. Even back in 2010 when I first started kegging I always felt like I got tired of a beer about halfway through the keg.

Today I'm brewing a 3.5 gallon batch of Traditional Bock that I'll lager until sometime in the late fall, I'm thinking.

I keep my Brower's Edge around for 2.5 gallon batches. I put these into 2.5 gallon torpedo kegs and they (mostly) fit on the compressor bump in my keezer. Unfortunately, this size goes fast with family + friends drinking it. I need a bigger keezer. Also the 2.5 size fits in a 2.6 gallon barrel pretty well.

 

[beersk]

I keep my Brower's Edge around for 2.5 gallon batches. I put these into 2.5 gallon torpedo kegs and they (mostly) fit on the compressor bump in my keezer. Unfortunately, this size goes fast with family + friends drinking it. I need a bigger keezer. Also the 2.5 size fits in a 2.6 gallon barrel pretty well.

Yeah, if you're sharing a whole bunch of it, it goes fast. I feel like right now especially, with covid being the bitch that it is, people are going to start limiting their social groups again, and that's not a bad idea. But because of that, I'll be taking less growlers places and having less people over, not that I ever have many people over to begin with. I do like hosting little happy hours with a group of 4 or 5 friends though. That's when it's good to have those bigger batches on hand. But, hey, if you run out of beer because your friends drank it all, they owe you

 

[Beerstein]

Yeah, if you're sharing a whole bunch of it, it goes fast. I feel like right now especially, with covid being the bitch that it is, people are going to start limiting their social groups again, and that's not a bad idea. But because of that, I'll be taking less growlers places and having less people over, not that I ever have many people over to begin with. I do like hosting little happy hours with a group of 4 or 5 friends though. That's when it's good to have those bigger batches on hand. But, hey, if you run out of beer because your friends drank it all, they owe you

I echo your feelings. I'm at risk, and work from home 100%. I've been having work colleagues over after work. We sit outside (when it's not raining) and I bring them pints without ever getting close to them. Me thinks my friends are too nice with their beer comments.

 

[oakbarn]

I will have a Witbier in a bar but have never brewed one. We have several beers that are our staples and always seem that we are out of ......

http://www.oakbarnbrewery.com/products.html

 

[beersk]

I echo your feelings. I'm at risk, and work from home 100%. I've been having work colleagues over after work. We sit outside (when it's not raining) and I bring them pints without ever getting close to them. Me thinks my friends are too nice with their beer comments.

I don't know, I think good friends are usually genuine when they tell you your beer is good.
On the other hand, it's different when someone praises you for brewing good beer all the time, yet never asks to drink any of it.

 

[CascadesBrewer]

I don't know, I think good friends are usually genuine when they tell you your beer is good.

I have found the best compliment is when they go back for a second pint!

 

[MikeTHIS]

I love Kolsch & if a brewery has one on the menu, I’ll judge them based on how how close they come to a real Kolsch.

I haven’t brewed one because I doubt I could make it to my standard.

Not as difficult as you’d imagine. I brewed one and people still ask me to make another (I do regularly lol)

To answer the thread, a sour. And I will soon.

 

[jtratcliff]

I've been contemplating a Gose...

Don't really have lagering capability (just a coolish, tiny basement)... So also thinking about a room temp lager with 34/70...

Steam beer/California Common...

Would like to try a NEIPA, but doubt my oxygen prevention would let it last very long...

So many to choose from!

 

[bwible]

Yesterday I was drinking a scotch ale, and was thinking about how much I enjoy scotch ales, and thought about how I've never brewed one. Has anyone else encountered this? I'll have to put it on the to brew list.

Good timing. Just got the latest BYO. It has a Scottish Ale recipe in it,