Abhishek Dewan
Well-Known Member
nice logo there
So who's brewing this weekend?
- Thread starter flyangler18
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Mike_kever_kombi
Well-Known Member
Another attempt at perfecting my American wheat coming up later this week. I am going to add oats and increase the whirlpool addition of hops this round. I’ve got a solid base currently, just need some incremental improvements to get it in to the exceptional range.
orionol73
Well-Known Member
A very interesting approach. Does the beer get clearer as it sets?
Abhishek Dewan
Well-Known Member
I think it'll, but not much since I bottled it earlier than usual - in 8 days. Usually, I bottle only after 3 weeks, by that time all yeast has dropped. I also didn't use clay etc. But after sitting in the refrigerator for a day should make it a bit better.
I’d say we are all guilty as charged.
AJinJacksonville
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- Dec 9, 2016
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- 401
Not sure where I posted it two weeks ago...but Girl Scout cookie season came up and I had to manage booths for my wife's troop. So my brown ale ingredients (into which I intend to add vanilla and toasted coconut) are still sitting in the pantry. Godwilling, this will be the final week and I may even be able to sneak in brewing this weekend...haha. Wish me luck!
Doing another batch of Juicy Bits, been a bit of a struggle with all the oats and wheat but haven't stuck the mash yet!
[edit] Note to self: do not skip the beta glucan rest with this recipe!
Gummy mash = a high wire act the whole way. The mash really wanted to slam the door but I coaxed it along and actually nailed all the numbers in the end.
Woof. Tiring. I need a beer, stat!
Cheers!
[edit] Note to self: do not skip the beta glucan rest with this recipe!
Gummy mash = a high wire act the whole way. The mash really wanted to slam the door but I coaxed it along and actually nailed all the numbers in the end.
Woof. Tiring. I need a beer, stat!
Cheers!
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Brewing 10 gallons of English ordinary butter, nice session beer
Finally got my scoresheets back from the competition a few weeks ago; one of the judges' comments was "slightly astringent, maybe adjust mash temp/boil time". I've always sparged with 180 water because that's what my mentor told me to to do. Read the Brulosophy exbeeriment regarding sparge temps, so tomorrow I'm going to brew a Czech pilsner; and sparge water will be warm; not cold, not hot, but warm. Will be interesting to see how it pans out.
Tbruml
Member
Just an extract batch of lite beer, but picked up a case of vintage labelled bottles: Fall City beer, local brewery that folded in 1978. My dad's favorite.
End-of-runnings pH is much more important than sparge liquor temperature. Keep it below 5.6 to avoid silicates and excess tannins in the wort...
Cheers!
If I had a working pH meter, now....I'm too cheap to buy a good one, the one I have has to be calibrated every darn time and I'm not sure if it's right. I'll play with it tomorrow anyway, thanks.
6Tap
To drink beer is human..
I’m brewing a Blonde Ale tomorrow.
The goal is to get this recipe dialed in so I can serve it at a charity golf tournament in a few months.
Yea, for the non hop head crowds. [emoji482]
Thinking of using Imperial Flagship yeast for this one.
The goal is to get this recipe dialed in so I can serve it at a charity golf tournament in a few months.
Yea, for the non hop head crowds. [emoji482]
Thinking of using Imperial Flagship yeast for this one.
Robert65
Major Obvious (recently promoted)
@day_trippr is right. pH is what matters, temperature is really irrelevant. Just think, you can boil decoction mashes for hours without extracting tannins or silicates.
If you don't have a working pH meter, but do have some brewing software, you can probably calculate acid additions to reduce the alkalinity of the sparge water to near zero. At that point the pH during sparge should not be a problem. If the pH meter does work, well then just keep the pH of the water below 5.6. Good luck! [emoji482]
Started a Black IPA tonight. Smells great and looking forward to drinking it. .
Mashing a black IPA now. First brew of the year is long overdue.
Brewing an English pale bitter. Cecil the brewdog is supervising.
Getting ready to chill in the apartment.
Mashing in a Kölsch in the garage. 60° in MT in Feb.
I just botched a blonde ale today!!! Mashed in late yesterday and life got in the way and I thought I could let it sit in the cooler over night and boil today! Well I was wrong. I went to vorloft and the most god awful sour smell and it tasted horrible. Oh well, just mashed in a red ale. I will definitely finish it tonight lol
6Tap
To drink beer is human..
Predicted OG was .042. If I hold my mouth just right...
Just over 3 hours and just a little cleanup left.
Just over 3 hours and just a little cleanup left.
Looks like 42 to me
Dave Sarber
Unindicted Co-conspirator
And pretty fine looking sample, besides!
Dave Sarber
Unindicted Co-conspirator
I've had an extra dry, dark Belgian sitting on the yeast for the week I've been gone. In serious kickin' back mode tonight, but tomorrow 5 gallons go in a Balcones bourbon cask, and the other gallon or two are getting bottled.
I get to use my new stainless siphon!
I get to use my new stainless siphon!
Dave Sarber
Unindicted Co-conspirator
Absolutely parched, that beer needs a drink!
Cheers!
Cheers!
Dave Sarber
Unindicted Co-conspirator
Ok, just filled a 5 gallon bourbon cask, and had enough leftover to fill 8 750ml bottles. I believe this is my first batch of the year, so I'm gonna call it Belgian 2020, as opposed to MD 20/20.
ABV is calculated at 15.87%, had to calculate OG because of sugar feeding during fermentation.
I'll put this away for awhile to see what happens. Now I need to raid the fridge to see what's ready to drink!
EDIT: Just did some notebook updates on this batch, and it's actually the third batch, but who's counting
ABV is calculated at 15.87%, had to calculate OG because of sugar feeding during fermentation.
I'll put this away for awhile to see what happens. Now I need to raid the fridge to see what's ready to drink!
EDIT: Just did some notebook updates on this batch, and it's actually the third batch, but who's counting
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bstacy1974
Well-Known Member
After a few months of not having time to brew, I got an IPA in the fermenter last night. One advantage of living in a cold climate, free crushed ice! [emoji1]
Brewed 15 gallons over at a friends on Saturday. He has an older Barley Crusher that we just could not get to grab the grain. Finally I just opened it up wide and ran the grain through. It was a terrible crush, with half the grains still whole, but when we closed it back down and the grain ran through again it worked fine.
Abhishek Dewan
Well-Known Member
very drinkable. 12 litres already gone. Need to brew again, weekend is near.
I don't calculate priming sugar anymore. Typically I add a tablespoon of sugar directly to the bottle (1 litre coke bottle) before filling it with beer. For less carbonation, simply reduce that amount a bit.
danielthemaniel
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- Reaction score
- 119
I just kegged my cream ale with kolsch yeast today. Also dry hopped my pale ale with citra and simcoe. About to brew my orange pineapple hefeweizen.
danielthemaniel
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- Apr 18, 2018
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- Reaction score
- 119
Looks pretty good! Lots of hops! Interesting that you preferred honey malt to Crystal malt.
Knocked out a "single-hop" American IPA today:
https://www.facebook.com/pg/SandStoneBrewing/photos/?tab=album&album_id=2812868372103744
I've got two of my four competition entries done; need to do the porter this weekend but slap out of grain. Hoping to get a shopping trip on Saturday and brew Sunday. Going to go with Edwort's recipe again; last time I did it was when my grain mill busted on me, so this one (knock wood) will be much better. Entries are due mid-April, which will give them all some good aging and/or lagering time. Will do an IPA two weeks before so it's fresh.
Hey man @TandemTails , sorry just saw this. Thanks for the compliment. Here's a pic of my setup before I added the sight glass. I added the sight glass to the top recirc port of the mash tun along with a 1.5" TC 90 deg elbow to orientate the sight glass vertically.
Here's a picture of the sight glass.
Despite hitting all my pre-fermentation numbers dead on this one didn’t finish where I wanted or expected it to. I was looking for a FG of around 1.010 and it stalled at 1.020. Used WLP007 and fermented a tad cool at around 65-66f. Tried giving it a gentle stir and warming it to 70 for a couple days. Nothing. I then added a half pk of US-05 I had leftover and it dropped another point or so, then stalled again. Going to go with it as is (no choice anyway) and have a sweeter Dry Irish Stout at 3.2% rather than the 4.2% I was hoping for.Brewed a Dry Irish Stout earlier today. Hit all my numbers almost dead on. Using WLP007 yeast, first evidence of airlock activity started in under four hours.
One thing unexpected though was a cow running through my backyard (the 6th fairway). It was seen running down my quiet street prior to cutting between two houses and onto the fairway. Last seen heading northwest. Police were about five minutes behind.
